Every good story has a twist and a turn when you aren't quite expecting it. I think this dining room set turned out the same way for me.
I had the best intentions of turning it into a cream and red masterpiece. I put a coat of cream on everything and well it wasn't calling my name.
Just when I had resigned myself to a blah table, Ms. Sugar Overlord dared me to paint it blue. Hello, I couldn't say no to a dare and now I'm the proud owner of this blue masterpiece. So please go thank Sharon for her brilliant dare and feel free to partake in some of her yummy recipes while you are over there.
Putting the blue over the cream created an instant antiqued finish. I used a new paint I found at
Lowe's. I had been reading up on chalk paint and was thinking this was their version of it.
Not sure if I'd use the paint again. It was difficult to get an even coat and I tried putting a sealer on the finished paint and it took the paint right off. I had to sand half of it and re-do it. Then I used a finishing wax, which didn't take the paint off, but I don't think the finish is going to be durable for the long run. Good thing I was going for an antique look and I don't care if it gets beat up down the road.
Once I saw the finished table I knew the red fabric I had picked out wasn't gonna make the cut, so I swapped it out for a black and cream toile.
I also swapped band-aids often, because pulling all those staples and nails is rough on the manicure.
I took a detour from the project to make some special birthday cupcakes for a super special friend. I know these mocha cupcakes with espresso buttercream, salted caramel drizzle and a macaron put a smile on her face. You guys probably wouldn't want the recipe for these; they were horrible (absolute lie).
Ever had one of those long weeks when you just need something fast and good? Try this Italian beef and veggie stir-fry with orzo. It only takes a few minutes and maybe it will save you from the cupcakes in lieu of dinner route.
You'll need a few things:
8 ounces Orzo pasta
1 pound beef fajita meat
1 red onion
1 red bell pepper
2 or 3 zucchini
1 tablespoon butter
1/3 cup grated Parmesan cheese (optional)
Freshly ground black pepper
Put a small stock pot half full of water on to boil. When the water is boiling, add a little bit of salt to the water and then add the orzo. Stir and cook till done, about 8-10 minutes.
People sometimes complain about cooking orzo because it's hard to drain. I have one of those pots with a draining lid and I love it because the water drains and the pasta stays in the pot.
Put a skillet on medium high heat, add a little bit of olive oil then add the meat. Sprinkle with salt and pepper and place on a plate when done.
Cut all the vegetables into 1 inch pieces and add them to the empty skillet, cook for 5 or 6 minutes or until al-dente. I like veggies crisp, but if you like them softer just leave them on a couple of extra minutes.
Drain the pasta, but leave a 1/2" or so of the cooking liquid in the pan. Add the butter and cheese and grind black pepper over the top. I like lots, but it's up to you.
Leaving a little water makes the orzo extra creamy. Serve the veggies and meat over the orzo.