Home Design with Kevin Sharkey

1 Here is our product at Staples.

2 Here are some of the labels shown in a kitchen setting.

3 Look how pretty and organized this desk is.

4 This faux shagreen magazine holder is very pretty.

5 You can really see how pretty the texture is in this picture.

6 They have organizers too!

7 The event was packed so here is the view of Martha and Megen Lee.

8 Wow look at all of these labels and tags.

9 I really like the colorways we created.

10 and pockets have endless uses-my menus are soon going to get a new home.

11 Here is a close up of the boxes.

12 Here are the faux shagreen boxes-great for a desk or even for jewelery.

13 These waterproof tags are so smart.

14 I know a lot of people that could use this planner.

15 It was a lovely preview and fresh drinks were served.

16 So pretty!

17 Theses are great for kids-and the best part is that they are chalkboard and can be washed off!

18 They also have fun notebooks.

19 even more solids

20 large scale sticky notes

21 and tabs

22 Here is a look at the set up.

23 All of the notebooks together.

24 Here is the NY staples store where the items launched.

1 The lamp in the office is so dramatic. I really like the upholstery tack topped desk as well.

2 I like the way that the design of this DIY desk allows for built in storage.

3 A hidden workspace is always smart for small or multi purpose spaces.

4 Dining room shelving doubles as a home office.

5 I really like the long expanse of bulletin board shown in this office.

6 Here is the desk from the Home Office campaign that shows many of the new products in use.

1 Before the First Course: Flatware should align with the bottom rim of the charger, a large plate, which will be removed after everyone spreads his napkin on his lap (napkin rings, customary at family meals, may be used as a festive decoration). The water glass stands above the dinner knife, white wine to its right, and red wine top center.

2 Setting the Table for Soup: Soup is served in a heated soup dish, atop a dinner plate, and eaten with the soup spoon, at outer right. When every guest has finished and laid his spoon, bowl up, across the upper right hand corner of the plate, the plate, bowl, and spoon will be removed. The bread-and-butter plate and butter knife remain.

3 Setting the Table for Fish: A midsize plate arrives bearing the fish course. Use the short, broad fork at outer left and the fish knife at outer right. When they have finished this, or any other, course, guests should place their silverware diagonally across the plate -- handles at 4:20 and knife blade facing in.

4 Setting the Table for the Main Course: Course two has been cleared, leaving the table set for the main course. The large dinner plate may be brought in either bearing a portion of food or empty, if food is to be served at the table. In either case, the plate should be preheated unless the main course is served cold. Eat with the dinner fork and knife.

5 Setting the Table for Salad: Salad is served on a midsize plate and eaten with the remaining fork, which has a broader end tine than other forks and can be used for cutting. After this course, the bread-and-butter plate, butter knife, and both wineglasses will be cleared, along with the salad plate and fork, leaving the table set for dessert.

6 Setting the Table for Dessert: A small dessert plate arrives along with a coffee or teacup and a teaspoon. Use the cake fork and the dessert spoon, laid across the top of the setting before the meal began (note that the fork's tines are set facing right and the spoon's bowl facing left). The water glass is the only stemware still on the table.