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Wednesday, February 26, 2014

Painted Bookshelf

I picked up a little bookshelf from a local thrift store to use in our house and after living with it for a few months I decided it needed a little sprucing up. I didn't want to paint the entire unit so I opted to try just painting the sliding doors.

After removing the doors, I used painters tape to stripe them out. I then lightly sanded then wiped down the exposed wood parts.

And I alternated painting the stripes white and gold. The surface of the doors was very smooth so the stripes came out perfect.

It adds the perfect amount of interest and funk to the otherwise plain bookshelf of its former life. Im pretty happy...its amazing what a difference it makes making just a simple little change.

Wednesday, February 19, 2014

Fig, Prosciutto & Kale Grilled Cheese

I was looking through my cabinets the other day for a snack for my son and found an economy size bag of dried figs that I had purchased from Costco months early and hadn't even used a 1/16 of. I wasn't sure E was going to go for the texture of the dried figs but I decided to try anyways. Turns out he has found another obsession aside from applesauce, bananas and watermelon. He has mowed through this bag with no trouble at all! In fact I have had to start regulating his fig intake so that his bowls don't spontaneously combust on me! As the bag was dwindling down I realized that if I wanted to use figs for anything I had better make my move before E finished them off. That was when my fig, proscuitto and kale grilled cheese made its appearance.

This grilled cheese combines flavors that you might not ordinarily think of using together, but they work soooooo perfectly! Its both sweet with the dried figs and salty with the cured prosciutto. A perfect combination! And of course I had to throw a little healthy into the mix and what better way than to use some vitamin packed kale. My husband gave it a definite two thumbs up while licking his fingers. This recipe will definitely be making a debut on our monthly rotation for sure!

Fig, Proscuitto and Kale Grilled Cheese

sandwich bread, I used sourdough
dried figs, 5 per sandwich
proscuitto, 3-4 thin slices per sandwich
kale, ribs removed
grated mozzarella cheese

Reserve about 5 figs per sandwich, depending on how large the bread is that you are using. Slice each of your figs into at least 4 thin slices; set aside. Prepare your bread by lightly spreading butter on the outside pieces. Place a layer of mozzarella cheese down on one of the un-buttered sides of your bread. Place your cut figs fairly close together on top of the cheese. You want to make sure that you get a piece of fig with every bite. Layer your proscuitto down next. Place a layer of kale down over the proscuitto and top with an additional layer of grated mozzarella. Place your remaining piece of bread over the cheese with the buttered side up. Heat a large pan over medium heat and cook your sandwich until a gold crust forms on the bread. Turn and repeat on the other side. Serve and enjoy!

Wednesday, February 12, 2014

Turkey Larb

A few of you might be completely turned off by the name of this recipe, maybe even more than a few. In fact when I told my husband what we were having for dinner he thought I said turkey lard!!? What the heck is larb, you say? Larb is actually a type of Laotian meat salad that is regarded as the national dish of Laos. It is most often made with chicken, beef, duck, turkey, pork or even fish and flavored with fish sauce, lime juice and fresh herbs. The meat can either be raw or cooked (don't worry...the meat in this recipe is definitely cooked!). The bottom line is that the dish is incredibly fresh, flavorful, healthy and delicious!! 

Turkey Larb


1/3 cup fresh lime juice, about 5 limes
3 tablespoons fresh lemon juice, about 1 large lemon
2 tablespoons fish sauce
2 tablespoons honey

3 tablespoons vegetable oil
1/2 red onion, diced
3 shallots, thinly sliced
1 (4-inch) piece lemon grass, minced
1 Thai chili or 1 serrano chili, stemmed and thinly sliced
salt and pepper
1 1/2 pounds ground turkey
1/2 cup chopped fresh mint leaves
1 head bitter lettuce, leaves separated 
For the dressing, whisk together all ingredients in a small bowl and set aside. 
For the larb heat oil in a large skillet over medium heat. Add onions, shallots, lemongrass, chili and salt to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 6 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste. Spoon turkey mixture onto the lettuce leaves and arrange onto a serving platter.


Wednesday, February 5, 2014

Crochet Overalls

I am now featuring these adorable hand crocheted green and grey overalls in my Etsy shop!! They have four functional button enclosures at the shoulders and I am always taking custom orders, so if you would prefer a different color don't hesitate to convo me!

Sizes available for these little cuties are:
0-3 months: 16 in/40.5 cm, chest circumference
3-6 months: 17 in/43 cm, chest circumference
6-9 months: 19 in/45.5 cm, chest circumference 

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