I’m on a role with little projects lately! We’ve had this pizza peel for a while and we don’t ever use it. I saw the idea of making it into art a while ago somewhere online or in a magazine. I’m glad it’s being used now instead of buried in a cabinet somewhere! It’s also fun to have art that is different than a typical framed piece of art or canvas. I like the added texture and form in the room. To make it I just created my own stencil by printing the word “eat” in a font I liked in a large size. I then cut out the letters and used the remaining paper as the stencil to paint the letters. The hubs drilled a hole in the handle so I could hang it with some twine I had on hand. Another free project, score! Has anyone done any simple DIY projects lately?
I’ve been feeling motivated to do some small projects lately and I also had a dress that has been waiting to be donated for several weeks. The other day I saw some potential in it that I hadn’t seen before. Now I have a new white ruffle pillow :)
I backed it with some plain gold fabric I bought for another project and never ended up using and used a pillow I already had to stuff it. So this project was FREE! Always a good feeling. The pillow cover has an envelope closure (tutorial here) so I didn’t have to mess with sewing on a zipper (something I’ve never done) and I can still take the pillow out and wash the cover if need be.
A very simple project that can be done with any type of fabric… including clothing you no longer wear or that you find in a thrift shop!
My sister moves into a new apartment soon (on the Country Club Plaza in KC—she’s going to have so much fun!) and she asked my help in choosing a new bedspread. This is the one she picked. Super cute!
I’ve been inspired by a lot of photos of bedrooms using unconventional and asymmetrical night stands, so I decided to make a mood board using my sister’s new bedspread and this concept.
Don’t be afraid to think outside the box when you’re choosing you bedroom furniture! And remember, not everything needs to match!
Last week I was in a suburb of Washington D.C. helping with another install. I posted about our last install here. You can see that this one is a totally different style. It’s more industrial and I love it! Great job to the designer at my firm that designed this one :) Actually, she was the one who designed the other project as well. Shows how diverse she can be!
Here are some photos of the site. It was still a construction zone, so it’s not perfectly clean or 100% finished, but I still thought I’d share! These photos are all from my iphone, so they aren’t the best quality either.
Also, this time I was able to make a very quick pit stop at the National Mall before I flew out. I didn’t even know I would be able to see The White House from there, but I noticed some people taking pictures and there it was! The Washington Monument was covered in scaffolding because they are repairing some earthquake damage that happened a couple of years ago.
DC is such a beautiful city with the river and all the history and monuments as well as Georgetown university right there. Hopefully someday Calder and I can go and explore it a little further :)
This past weekend, Calder and I had ourselves another little adventure. We went camping in the mountains with friends and it was a blast! Despite a somewhat rocky start. AKA the campground we planned on staying in was all full … Continue reading
I posted this photo to my instagram several weeks ago and lots of people commented on how good it looked.
I promised I would share the recipe, and finally I am getting around to it. Sorry for the delay! But just in time for a summer night on the deck/patio/backyard :)
For the chicken:
4 large skinless chicken breasts, de-boned (or pre-cut chicken tenders)
1 cup flour, seasoned with salt & pepper
for the dressing:
1 cup Kalamata Olives, pitted and roughly chopped
2 tbsp capers (optional)
1 cup cherry tomatoes, roughly chopped
1/2 cup olive oil
juice of 1 lemon
1/2 cup fresh parsley, chopped
salt & pepper to taste
- Start by pounding the chicken between two layers of cling film until approximately 1/3″ inches thick.
- Coat the chicken in the seasoned flour and fry in a hot pan until browned on either side and cooked through (approximately 1-2 minutes per side).
- Meanwhile, combine all the ingredients for the dressing and set aside. Play with the ratio of tomatoes to olives. Calder thought it was a little too salty, but I also had capers in mine. Next time I would use a few less olives and no capers.
- When the chicken is cooked, remove from the pan and serve topped with the dressing.
Original recipe found here.
For some reason, this summer I am extra worried about it going by too fast and before I know it, it’s over and it’s back to sweaters and boots. That is the LAST thing I want to think about right now. So we are trying to get out and enjoy the weather and especially the hiking as much as possible.
Earlier this month we went to a newly opened state park. There is a waterfall hike but we didn’t have time to do the whole thing this time. We did find an elk shed that Calder was pretty excited about!
Another weekend this month we hiked with our good friends in Rocky Mountain National Park and actually did make it to a waterfall (two, in fact!). We saw tons of wildlife including 5 moose (!) and a newborn elk that looked like Bambi and sounded like a kitten. Seriously the cutest thing ever.
the first waterfall-Alberta Falls (and my first real waterfall to see in person!)
Towards the end we were trekking through quite a bit of snow!
There’s the other waterfall in the distance!
Getting closer…you can see better how much snow there was!
Calder, not surprisingly, decided to sled down part of the way on his pack. :) After we got down we saw this big herd of all bull elks. Calder was like a kid in a candy store!
Last but not least we did the incline, which is sort of like a rite of passage for Colorado residents I hear. Here is a picture of it so you can get an idea of the craziness.
Most intense hour and eight minutes of my life. But so glad we made it to the top! Note to self: next time bring way more water. Note to Calder: next time don’t start sprinting up the first 50 feet. ;)
Anyone else having fun summer adventures?
Last week, I was in Dallas for work helping with the install on our most recently finished project. This is my favorite part of my job. It’s so fun to see the it all come to life! I wasn’t the main designer on this one, but I thought it would be fun to share some photos anyway. Enjoy!
I will be helping install several more projects in the coming months and I plan to share some of those photos as well!
If you’re looking for a book to read this summer, I have a recommendation for you!
I just finished this book (finally) and it is really thought-provoking, challenging, and beautifully written. I started it LAST summer, but then life got busy and I stopped reading basically all together for like 9 months. Shame on me!
Now that I finished this, I don’t want to take another 9 month hiatus. Anyone have any good suggestions for me?
I originally shared this recipe about a year ago, but it is so good I’m posting it again! With better pictures this time :)
- 1 pint cherry tomatoes, halved
- 1/2 of a medium red onion, cut in thin wedges (1/2 cup)
- 1 medium yellow pepper, cut in 1-inch pieces
- 1 medium red pepper, cut in 1-inch pieces
- 1 medium cucumber, cut in 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup (plus an extra splash if you like things vinegar-y) red or white wine vinegar
- 1 Tbsp. Dijon-style mustard
- 1/2 tsp. Italian seasoning, crushed
- 8 oz. fresh bakery or focaccia bread, cut in 1-inch pieces
- 1 Tbsp. olive oil
- Several small fresh basil leaves
1. In large serving bowl combine veggies. In screw-top jar combine 1/4 cup olive oil, the red wine vinegar, mustard, Italian seasoning, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cover; shake well to combine. Add to veggie mixture and stir to coat. Cover and refrigerate overnight (up to 24 hours).
2. Preheat oven to 400 degrees F. In a shallow baking pan, toss bread cubes with 1 Tbsp. olive oil to coat. Bake about 10-13 minutes or until toasted, stirring once. Remove and cool on pan.
3. Add basil leaves and croutons to individual bowls of salad (to avoid soggy leftover croutons); toss to coat. Top with shaved white cheddar cheese (optional). Makes a lot.
Yes, we have a wood stump as a table on our patio. And it’s awesome!
But back to the salad—MAKE IT! You won’t be disappointed. Keep the croutons separate when storing leftovers and it will be even better then next day. Just think, you’ll get plenty of veggies without having to eat lots of lettuce (bonus!).
Oh and if you saw my instagram post the other day of some delish looking chicken, that recipe is coming soon too. I promise this is not turning into a food blog. ;)