Sunday, October 25, 2009

Kitchen...the heart of our home

Our dining room offers great flow from the kitchen. It's one entrance into our kitchen. I like to think of it as the first welcome.

Vignettes in kitchen corners...

I have some new friends...the Sugar Pie Sistas.

Now friends of mine for a very long time, you should get to know them, too! They are just like us! (Scary, huh?) They are taking kitchen, that's why you are all standing in our kitchen.

And Sistas...for those of you that asked about our kitchen...thanks for visiting!

A few years ago we moved lakeside, and decided to downsize. Good idea, but actually, we have more company now than we ever had before. Our kids and family lovingly refer to
our home as the free B & B, and "in seasons" they call early to reserve their room. (We never turn anyone away, but when the space is reserved, you get the air mattresses).

The kitchen, to my surprise, has been the bright spot of our move. Certainly smaller than our other kitchens, it is so functional, sometimes I am shocked at how many people we can serve "buffet" style.

As we are preparing for multiple weekends of visitors for the Fall...this little guy watches over me from the counter space above the sink. He just makes me smile all the way down to my painted toe nails!

We have an "open" floor plan...this is the view from the sink (great spot to watch the hummingbirds just outside that window).

This angle shows the great counter space, cabinets and eat-in counter that is the "salvation" for this happy little spot. Everyone usually sits at the counter while we are preparing meals...I love that time together!

This is the breakfast nook that connects, the lakeview is just outside the door. This great little dinette set belongs to John's father...he used it as a child. We are so appreciative he has chosen to share it with us.

This is our antique ice box with my Grandma's tea set...the memories are precious to me.

Our style is not exclusively vintage...but you find special tokens throughout our home that remind us of those we love so dearly.

Hope you enjoyed your tour...if I haven't been to your kitchen...I'll be there shortly, keep the coffee pot full!

Sunday, October 18, 2009

Before...AND AFTER

And here it is...the finished project!

It's a chalkboard...I'm going to use it in the dining room and welcome guests, post scripture and menus....what do you think?

“He’s walked in your shoes. He knows it’s hard! He delights to show you mercy and give you grace. He has compassion on you and sees your heart. Your need is not looked down on by Him. You are His beloved child.” ~Mary Grace Birkhead


OK...I am always so happy when you all post photos of your kids...

As you know...we are patiently (not) waiting for our first little until then...I'll have to post photos of projects. Can't wait till I get to post a little, living, breathing, cuddly bundle of love!

Till then...this is my current project...BEFORE.

Can you guess what it will be after? Let me see some of your recent projects?

Sunday, October 4, 2009

Fall Recipes...The Yummiest!

I am so in the mood to prepare and enjoy those yummy autumn recipes. Thanks Flo for sharing last week!

Now, what is one of your family's favs? Send the recipe on...let all of us enjoy it.

This is one of our favorites, our Chicken Tortilla Soup recipe. Truly...the longer you let it simmer, including enjoying leftovers, this just gets yummier.

Hope you send me yours!

Serves 8

4 skinless boneless chicken breasts
2 cups chopped onion
1 tsp. olive oil
1 tsp. chili powder
1 tsp. minced garlic
1 tablespoon lemon juice
1 poblano pepper (seeded, chopped)
2 cups chunky salsa
½ tsp. ground cumin
16 oz. corn tortilla chips
4 (14.5 oz.) chicken broth
1 cup shredded Monterey
2 cups frozen corn kernels (mix w peppers)
Jack cheese
2 cans black beans (rinsed and drained)
1 cup sour cream


1. Grill chicken breasts (do not overcook). Remove from grill, allow to “sit” for 10 minutes. “Tear or shred” chicken with hands. Over medium heat, sauté the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, poblano pepper, black beans and salsa. Reduce heat to low and simmer for about 30 – 40 minutes.

2. Break up tortilla chips into individual bowls and pour soup over chips. Top with Monterey Jack cheese and sour cream.