DIY

I spent Sunday afternoon putting this computer desk together, out of a box. Next step is to move the computer, but I thought I would take a photo while it was still uncluttered and pretty!

Just one more step in the master plan of my next big house project....

Professional Recipe Writing---And Stuff

Things have been very busy at work and it has kind of taken over my life. And this will continue to be the case for the next few months. I do have another big project in the works for the house and hopefully it will be completed within the next few weeks and I will be able to post it.

About work: let me just say that I love being able to work at things I really like to do. There is a big difference though in creating menus and writing & testing recipes on a professional level and doing it at home. (More fun at home...) Below is a photo montage of some early construction phases, recipe/menu testing, and work and student life in the existing location. For an overview of the entire project, go here and here. There actually is one other concept going into this project that is not mentioned, but has required much labor. Not to mention gnashing of teeth and pulling of hair:)

Best view: double-click image, go to slide-show.

You may start to notice at the end of the montage that we are reaching the phase where the equipment is arriving and being installed. Coming soon: final photos. Look for that around June 1.

Rapid Risotto

I realize I used to do these recipes every Friday, and I would love to go back to that schedule, but for now I'm lucky to get them posted over the week-end, so until I can get back on that Friday schedule, if you are looking for recipes, know that they are sure to appear between Friday and Sunday!

For now I'm sticking to lo-cal good food. BTW I made that bean and shrimp dish again last week after I posted, and it was to die for! I got a pound of frozen large shrimp at Sam's Club for about $14.00. Yes, that is more than I usually like to spend for food, but I still have 1/2 a bag in the freezer, and wow it was GOOD as well as good for me!

Now, about Risotto:

"Risotto is a rich and creamy, traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy." (Wikipedia)

We are cheating just a bit using the microwave. Alternatively you can stand over the stove top constantly stirring for 45 minutes to get this dish, but it is hard for me to come up with that kind of time, especially when I'm using this for a side dish.

Microwave Risotto serves 8

1 & 3/4 cup of vegetable broth

1 cup uncooked Aborio rice

1/2 cup of dry white wine

1/2 cup of frozen chopped onion

1 TBSP olive oil

1/2 cup of finely chopped plum (Roma) tomato

1/2 cup of freshly shredded Parmesan cheese

1/2 tsp of fresh ground pepper

1/8 tsp salt

2 TBSP fresh chopped parsley

Combine first 5 ingredients in a 1 & 1/2 qt. microwave safe dish. Cover with plastic wrap and vent. Microwave at HIGH 12-15 minutes or until liquid is almost absorbed. Remove from microwave, carefully removing plastic wrap. Add tomato and next 3 ingredients, stirring well. Cover and let stand until ready to serve. Stir in parsley just before serving.

(Calories: 153 per 1/2 cup, Fiber 1.5 grams)

Notes: You can substitute veggie broth if you do not want to use wine. DO NOT substitute the rice. Also, you can serve risotto as a main dish. In this case I would stir in a sprinkling of pine-nuts for protein, texture and taste, and serve with some baguette-parmesan cheese toasts. YUM!

A New Look For An Old Chest

I'd been wanting to do this for along time, and finally got it this past week-end. This little dresser had been living in my linen closet.


It was quite a mess in there and I am not brave enough to show you the before picture. I will say this little chest has served me well. My friend's mother bought it for me at a yard sale for $5.00 when I was living in a walk-up apartment in San Francisco, and it was small enough and light enough to get up the stairs and thru a narrow long hallway. It had funky retro skinny 8 inch legs on it, and the drawers were painted orange. I know that's cool these days, but it did not go with my 1908 Victorian, so I painted the whole thing white and put little ball feet on it.



See the orange? And you can tell I set a few coffee cups on this thing, LOL

Here is my baker's rack. I like it, but it never looks this un-cluttered. I decided to do something different with this little nook. The baker's rack is the next project. I'm going to paint it white and pink for the girl's room.


I'm liking the black on this chest.



It looks really rich!

Does not take up as much room as the baker's rack. Also does not hide the all-important surge protector, so I will have to fine a way to deal with that. I loved that mirror and just had to have it! The drawers are full of photos, scrap booking supplies, linens, china (!) and the top drawer is for the girls coloring books, puzzles and other table activities, since this chest is right next to the table. As soon as I get it all put back together I will take another shot of that end of the room for the total effect.

Total cost

Paint: $7.00

New Pulls: 8 @ 1.17 e

Mirror: $35.00

Not bad for a new look!

Friday's Fave Foods***Shrimp and White Beans

Create a rustic Italian-style meal by serving this hearty dish with ciabatta and a glass of wine. This is right up my alley!

Shrimp and White Beans

2 tsp olive oil, divided

1 lb peeled and deveined large shrimp

3 garlic cloves, minced

1/3 cup dry white wine

1 15 oz cam cannelini beans, rinsed and drained.

1 pint of grape tomatoes, halved

6 oz of fresh baby spinach

1/2 tsp freshly ground pepper

1/2 teaspoon crushed red pepper

1/4 tsp salt

1.) Heat 1 teaspoon olive oil in a large nonstick skillet over medium high hear. Add shrimp and cook, stirring occasionally, 3 minutes or until done. Remove shrimp and set aside. Keep warm.

2) Heat remaining 1 tsp olive oil in pan. Add garlic and onion and saute 2 minutes. Add beans and wine; bring to a simmer and add tomatoes. Cook, stirring occasionally, 2 minutes. Stir in spinach, and cook 1 minute or just until spinach wilts.

3.) Add reserved shrimp and any extra juices, black pepper, red pepper, and salt, stirring to combine.

Yield: 4 servings @ 1 and 3/4 cups

Calories 260

Fat 4.3 g

Fiber 6 g