I think it’s time to share a recipe on here. A FABULOUS recipe for a 1-skillet meal filled with Indian spices, chicken, and delicious, nutty-tasting, protein-filled quinoa.
However, I really can’t take credit for inventing this recipe. I made a Mexican version of this, which is also very good, and Matt used that as inspiration to make an Indian dish. I actually think his is better, though that may be because Indian food is my all-time favorite. Continue reading “Indian Inspired Chicken & Quinoa”
One of the biggest design changes of our new kitchen was the breakfast bar.
Our house is a typical 1950s dwelling, with a closed off layout. I really like the modern trend toward an open floor plan, and we decided to open up the house by adding a breakfast bar between the kitchen and living room. The bar stools will be on the living room side, helping to combine the two rooms and providing additional eating space. The eating space is actually pretty important, since we only have a small dining nook in our kitchen.
We determined that the wall was not a structural wall, which made our planning much easier. We wanted to reinforce the wall anyway, just in case we were wrong, and used this site to plan our actions.
[UNRELATED KITTEN UPDATE 3/19/2019, 5PM: I took the kittens (read about getting kittens here) to the vet and they are NEGATIVE for nasty kitty viruses, like leukemia and aids! Yay! They do have an upper respiratory infection, so they came home with antibiotics. They also have coccidia, a type of parasite that isn’t treated with normal dewormer. Conveniently, the treatment is antibiotics, so there’s just one medicine for the little babes! The vet also gave us an immune boosting supplement (lysine), which they don’t seem to mind taking. Bella is a little underweight, but we are free feeding the little things as much kitten food as they want, and they’ve been going to town on it, which is great. The vet said we can introduce them to our adult kitties as soon as the URI clears up (no more than a week, probably). Expect a blog post soon!!!]
Yesterday was St. Patrick’s Day, but my family did not go out to the bar or wear green (I think I might’ve been wearing green actually, but it wasn’t on purpose). Instead, we did something much more exciting…
We rescued two little baby kittens. Two little precious parcels of cuteness.
And I do mean rescued.
By the way: I normally schedule blog posts to come out about a week in advance, but this is an INTERRUPTION OF REGULARLY SCHEDULED PROGRAMMING BECAUSE KITTENS.
I already told you that making your own salad dressing is one of the easiest and best things you can do to avoid vegetable oil (read why you should be avoiding that here.) I thought it was high time to share a recipe for one of these salad dressings – specifically, my husband’s favorite…the balsamic vinaigrette!
Nowadays, it seems like most people have ice makers in their fridge, with no need for those old, plastic (or silicone) ice cube trays. But if you still have some old trays, don’t throw them out and contribute to landfill waste! Use them instead!
A Note On Sustainability
If you decide you want to use ice cube trays for some of the reasons listed below, but don’t actually have any ice cube trays, I’d STRONGLY recommend buying silicone ones instead of plastic ones. Silicone is very plentiful (unlike the fossil fuels used to make plastic) and can be recycled. It’s also a healthier choice, since it can’t leach toxins into the food the way that plastic can. Since ice cube trays are kept cold, there is a very minimal toxin risk, but if you’re buying new, it’s better to be safe than sorry. That being said, if you don’t have the budget for silicone trays, at least buy plastic ones used – at a garage sale or thrift store. You’ll save money and prevent waste.
[This is the 3rd part of a kitchen renovation series. Read Part 1 here, Part 2 here, or keep going if you only care about painting and lights]
In the early winter of 2018 – approximately nine months after we put in the
stove and vent hood – my husband and I decided to paint the kitchen. We didn’t paint the whole kitchen at this point – we figured we’d be damaging walls when we tore down cupboards and fixed electrical outlets so there was no point. However, we did want to paint the dining area of our kitchen. The eating space in the kitchen flows into the stairwell that heads to the basement, so there is a lot of surface area that would need a coat of paint that was totally separated from the main renovation area. We figured we’d paint that early to get it out of the way before we ripped everything apart. It also provided a nice motivator, since the dining area looked fantastic, while the rest of the kitchen began to look increasingly more dreadful.
[This is the 2nd part of a kitchen renovation series. Read Part 1 here or keep going if you only care about my opinions on stoves & vent hoods]
The very first thing that my husband and I did in our kitchen, was to install a new stove and vent hood. We did this back in March, 2018, nearly a year before we did the bulk of our kitchen renovation.
The Vent Hood
The biggest issue with the original vent hood was that…there wasn’t one. Without a vent hood, smoke, steam, and gunk from the stuff that you cook just shoots up at the ceiling. This creates grease on the ceiling, and that’s icky. It also causes smoke alarms to go off whenever you do something that creates a lot of smoke, like searing a steak or roasting veggies at high temperatures. I actually disconnected my smoke alarm shortly after moving into the housewhich is not safe. You shouldn’t disconnect your smoke alarm.