Simple Three Bean Chicken Chili

This is a basic chili. I figured it’d be a good point to start my chili entries, since it’s so simple and easy to build on.

So, let’s get to making some chili!

INGREDIENTS:

1.5lb cooked, shredded chicken. I used leftover chicken from the night before, that we grilled by the pool. Deliciously charred dark meat and it’s skin, but only about two drum sticks worth of skin, not too much fatty mcfat.
1 can each of kidney beans, pinto beans, black beans, rinsed and drained
1 can of corn, drained
5 large tomatoes, diced
4 cloves of garlic, minced
1 small white onion, diced
2 red bell peppers, diced
2 tbsp Sweet Baby Rays Sweet & Spicy bbq sauce
3 tbsp chili powder
1 tsp red pepper flakes
Salt, pepper, thyme, rosemary

 

DIRECTIONS:

I use bacon grease to cook the vegetables in the beginning. Just about a tablespoons worth or less. I keep it in the fridge, in a little Pyrex custard dish with a lid. Some people do this, some don’t, but my brother and I cook A LOT and were raised by a Southern grandmother, and we save our bacon/sausage grease for cooking. If you don’t like it, use olive oil.

In a large crock pot, combine: Chicken, tomatoes, beans, bbq sauce, chili powder, red pepper, and about a teaspoon of black pepper, thyme and rosemary. You will salt to taste at the very end, if at all due to the bacon grease.

Use about a tablespoon of bacon grease in a large pot heated over medium to sauté the garlic for about a minute before adding the onion and bell peppers. Sauté until the peppers are soft and the onion is translucent, but not caramelized and add to the crock pot.

Stir well and let it cook on high for about 4 or 5 hours. Stirring occasionally and taste testing, adjusting the taste after about 3 hours, when everything has blended well. Doing this too early, before the tomatoes break down and the acidity changes everything before the flavors have had a chance to make friends, will really eff up your process.

That is it.

This is the easiest of all my chili because it involves cooked meat. I doubled this batch and froze half and will no doubt have another entry when I thaw it out and switch it up!

Enjoy!

The Best Turkey Burger. EVER.

I say that with confidence, that this truly is, the best turkey burger ever. I only know because I’ve been making them this way forever, it took me a long time to get this just right, and I’ve ordered a turkey burger, EVERYWHERE I’ve eaten in the past few years. They ALL pale in comparison. Red Robin’s turkey burger made me so sick I stopped ordering everybody’s turkey burger and settled on the fact that mine, reigns supreme.

I had always planned to do this post a little differently. But, we defrosted some turkey, yes, I will defrost for burgers, and decided we would rather grill by the pool than make tacos. The pictures are not nearly the quality I had hoped for, I wanted a juicy burger with the cheese, a sexy bun and some condiments. That’s right, I said condiments. I ended up with this…. But I hope that it sparks somebodies interest and they make this burger…. Because you’ll see that sexy doesn’t always equal effing delicious. 

INGREDIENTS:

1 Lb ground turkey
1 Large brown egg
1/4 White onion
1/4 Green bell pepper
1/2 Smallest can of diced green chiles
1tsp Black pepper
1tsp Garlic Salt
1 Large handful of bread crumbs. Any kind, I use the seasoned stuff.

Your choice of cheese, buns and condiments. We use whole wheat toast, because I don’t dig the excess, bleached, flavorless carbs that buns possess. 

DIRECTIONS:

Process the bell peppers, onions and chiles in a food processor.

Combine everything in a bowl.

 

Mix it well, with your hands…. There’s just no other way to get it done. Once mixed well, form in to 1/4 lb patties. If you find that the meat is falling apart and isn’t firm enough to hold it’s shape, add more bread crumbs and keep mixing until you get a consistency you can work with. If they’re too mushy, they won’t flip right, they’ll break apart in the pan and you’ll have ground turkey, again. If you’re going to grill them, use a griddle or a sturdy pizza pan. They stick to the grill really bad and you’ll end up with flaming balls of turkey. Like we did…

My darling grill master was able to salvage some of them, so this is what we ended up with!

I hope you try these burgers, they’re delicious and have SO much less fat than beef!

Enjoy!

From Scratch Pollo Rojo Enchiladas

*Everybody asks where I got this recipe, because it’s authentic, complicated and delicious. To be honest, I stole the IDEA from my brothers ex girlfriend. She use to make this with only canned chicken and frozen chile. She would deep fry the tortillas and didn’t add anything to the sauce or attempt to jazz it up at all, so I “fixed” her recipe!

I’m not going to lie, these bad boys can be A LOT of work. But if you buy extra of everything, you can assemble a couple and pop them in the freezer for later! To reheat, bake at 400F until cooked and melted thoroughly. The rice and beans can be prepared and frozen too, making this almost way too easy later for a dinner party, ahem, FIESTA!

  Mmmmmm, right? This was almost the first meal I ever ruined. I almost burned it, the tortillas, the chicken and the sauce while preparing everything to put it all together! Thankfully, it actually turned out delicious and my BFF finally sampled my cooking and absolutely LOVED it!

I use a 9x11 casserole dish, so all the ingredients are measured for that size!

TORTILLAS:

I use yellow corn tortillas. Like I said I don’t roll, I layer, so I need to crisp my tortillas up so they don’t turn to mush. Like I said before, the original recipe was to fry them in oil. It was a HUGE mess and was disgustingly unhealthy. So, I bake them in the oven now! Use your casserole dish and layer the tortillas so the bottom of the dish is covered, with no gaps. Sometimes it helps to break the tortillas into pieces later to fit properly, so count for extra tortilla “patches”. Count how many tortillas you have and multiply by 3. Bake the tortillas until pliable, but crispy. Keep your eye on them though, they burn quickly. Mine charred while I was trying to wrangle toddlers and cook chicken and sauce at the same time…

CHICKEN:

3-4 lbs of boneless, skinless chicken breasts
1/2 tsp of red pepper flakes, cumin, thyme, granulated garlic

I cook the chicken first. In a large pot with just enough water to almost cover the chicken, this works on chicken right out of the freezer, like I’ve said before, I rarely defrost meat. Season the chicken with a teaspoon of red pepper flakes, cumin, thyme and garlic, fresh or granulated, but not garlic salt. Cook the chicken on medium high, covered, for about 15 minutes. Uncover, reduce the heat and flip the chicken. Continue cooking, uncovered, until all the liquid is absorbed and the chicken is browned. Don’t be afraid of burning the chicken, I know it sounds counterproductive, but since you’re shredding it, searing it a little bit just adds more flavor. I chop the chicken, so I don’t have to wait for it to cool, you can shred if that’s your thing, it all turns out the same.

SAUCE:

14 sundried red chile pods
2 red bell peppers, chopped
1/2 large white onion
1/2 tsp thyme
1/2 tsp cumin
38 oz water
2/3 tsp salt
2 cloves garlic, minced, you can used granulated garlic. Just use about 1/2 the amount as fresh.
1/2 tsp oregano
2 tbsp extra virgin olive oil
2 tbsp unbleached flour

Remove stems and seeds from chile pods and rinse. Soak pods in lukewarm water for about 3 minutes or until they’re soft. In a sauce pan, simmer the water and the pods for about 20 minutes on low heat. Meanwhile, chop the onion and bell peppers into to pieces and sauté in a large skillet with a drizzle of olive oil, until semi soft and maybe a little seared. Remove from heat, once cool, blend in food processor until smooth and set aside in a bowl. Once the pods are cooked and soft, place them in the food processor with half of the cooking liquid, salt, garlic and oregano. Process until smooth and add to the other puree. Using the same skillet from the onion and bell peppers, heat oil over medium heat, add flour and stir until golden brown. Remove from heat, add blended chile mixture to roux and whisk until any lumps dissolve. Return to heat and slowly combine remaining cooking liquid until your desired sauce consistency is reached. Continue cooking on very low heat, covered, for a few minutes.

INSTRUCTIONS:

Grate about a pound of colby jack cheese. I use Joseph Farms because it’s humanely raised, fed an all natural, vegetarian diet and the cows are free to roam and reproduce. All gravy in my opinion. 

Moooooving on. <---- Get it?

Layer the tortillas allotted for the bottom of the dish, then use a little over half the chicken to make the next layer. Cover with cheese. Next, using a ladle, add the chile sauce, enough to cover the bottom layer. Repeat using the next batch of tortillas, the rest of your chicken, some cheese, and a good helping of sauce. Next, use the rest of your tortillas, broken up a bit for effect, and layer on top, cover with remaining sauce, THEN cheese.

Cover loosely with tin foil, or use tooth picks to keep foil from falling into cheese. Place in the oven, preheated from the tortilla baking, to 300F, and wait about 20 minutes. Uncover and cook until brown and bubbly!

YES…. There’s more. How do you think the rice and beans got there? And no, they’re not boxed or canned.

BEANS:

I use an entire package of pinto beans when I make beans, because I freeze them in batches to refry later, use in soups or chili, or whatever else I need beans for! However, I did not know that the average gringa, doesn’t know how to refry beans, or what the secret is… It’s REALLY not that hard. Here we go….

Rinse your beans. Yea, I said it. The beans might be dirty, they need a good washing. Wash those beans. Next, in your crock pot, soak the beans over night. If you still have a lid on your crock pot in the morning, good luck, otherwise, if you’re like me, remove half the beans for later or get a bigger crock pot. An entire package of beans is A LOT of beans. Cover the beans with water and cook on medium, all day. Check after a couple of hours to see if beans are squishable yet. Once the beans are cooked, remove from the crock pot, portion out the amount you need for dinner, and freeze the rest!

In a medium sauce pan, over medium low heat, simmer the beans with enough liquid to cover the beans. Using a bean masher, mash the beans, until desired consistency is reached. Salt to taste, do NOT forget this part, they’re an ugly mess with no salt.

SPANISH RICE:

2 cups of white rice. You can use brown, I think it tastes fine, but it’s not as authentic.
3 cups of water
1 cup hot salsa, I use Herdez brand red salsa.
1 heaping tbsp of Knorr Tomato bullion
2 tbsp of stick butter or 2 tbsp of olive oil

In a large skillet, heat the butter or oil over medium/high heat. Add the rice and cook until it starts to get a nice golden brown color to it. Add the water, salsa and bullion. Stir and mix together until it starts to boil, cover and reduce heat to simmer until all the liquid is absorbed and the rice is cooked. Just add more water if it absorbs before the rice is cooked…. Obviously.

You can freeze the beans, the enchiladas and the rice, once cooked and cooled. But, if you’re going to freeze the rice, I suggest cooking it, al dente, then letting it cool and dry out for about an hour, then portion it out to freeze it. To re-heat, just refrigerate until thawed, and either microwave with a little extra water or back in a sauce pan with some water until the rice is tender!

Well, that is it. That is all there is to this wonderfully simple meal. Haha! This is why I say assemble before hand and freeze any part you can! Even the enchilada sauce, when cooked in large batches, can be frozen in little portioned containers!

I hope you give this a try! The work is well worth it, and honestly, we’re all, mostly, Mom’s here, life is a lot of work, if you don’t do most of that work in the kitchen, your life will be more work elsewhere. Healthy food makes for healthy families and when you put effort into a meal like this, the person you’re cooking for, notices and appreciates. And yes, after a meal like this I do the dishes and clean up. I don’t share chores in this house, and ladies, neither should you.

Now get up and get in the kitchen!

“Real” Ranch Dressing

I 100% thought this was common knowledge, my entire life, but it’s like a small cult like group of people that know what “real” ranch dressing is.

I grew up with the stuff. I'm from “Hidden Valley” (where ranch dressing is “from”), that stuff in the bottle is a rip off and you're missing out on an amazing little corner of the salad dressing world.

It is not hard to make, can often be made to have less fat than the store version, while tasting MUCH better than fat free, and the original.

I eat this on everything. I work out harder because of it, but it’s soooooo worth it. Even the baby loves it!

 

INGREDIENTS:

This is literally all that’s in here!

I use the olive oil mayo because it has half the fat and calories of regular mayo, and you use 2 cups, so it matters! The second ingredient is the low fat butter milk. The brand doesn’t matter, they’re all about the same! And last, the Hidden Valley ranch mix. Don’t get the dip or the buttermilk recipe, just get this original packet.

I use 2 packs, because we tear through ranch. But if you were to use only 1 packet, you’d use a little less than a cup of mayo and a little over a cup of buttermilk.

The exact amounts vary because some like their dressing thick, and some like it thinner. Some buttermilks are thicker, some mayo’s consistency can vary, so it’s all never exact.

It’s all to your liking.

DIRECTIONS:

Combine ingredients in a large bowl and mix thoroughly using a whisk….. Not too complicated! I like to have Moses help me with this step, it’s a little messy when he does it, but boy to toddlers love to help!

Refrigerate to thicken and keep in mason jars or a tightly sealed Tupperware bowl for so you get the longest life out of your ranch! It will stay good for about a month, depending on your fridge.

First Arizona Photo!

We had a party for my baby man and his cousin this past weekend. I wouldn’t have normally shared, but my brothers mother in law made an absolutely breathtaking cake for these little men! So I had to share.

Check out this amazing Whinny the Poo cake! The tree is cotton candy with a little led light. Moses looooved it! It makes me wonder what kind of cake to get him for his birthday next month…

Spicy Breakfast Burrito

I’m a professional breakfast burrito maker. I don’t want to brag…. Buuuut, I’ve got skills.

I literally make these daily and I’ve fine tuned it into a pretty quick process, about 20 minutes…. Plus, we shop at Whole Foods and Fresh and Easy, where their prices are amazing. This breakfast feeds 3 people for $1.30 each!

I keep my potatoes, bell peppers and onions chopped up in Tupperware in the fridge. It saves an incredible amount of time for me since I use bell peppers and onions every single day!

 

A-here, here we go:

INGREDIENTS:

3-4oz Breakfast sausage, we usually use chicken sausage, but it doesn’t render much fat for cooking the potatoes, so times like this, we use regular old Farmer John.
1/4 White onion, diced
1/2 Green bell pepper, diced
1 Potato, diced
A pinch of: Black pepper, red pepper flakes, thyme and garlic powder
5 Eggs, we use the Whole Foods 365 brown eggs, they’re a little more expensive, but they’re better than bleached eggs.
Milk
Pepper Jack cheese
Flour tortillas

DIRECTIONS:

In a large skillet, brown the sausage over medium heat. Add the diced potato and herbs and cook, stirring frequently until potatoes start to get translucent and soft, cover for a few minutes if need be. Add the onion and bell pepper and cook until soft. In a bowl, combine the eggs and a splash of milk, scramble and add to the pan…. On a griddle, heat the tortillas until they’re warm and soft, grate the pepper jack cheese and finish cooking your eggs to your liking!

Roll up in a nice burrito with your hot tortilla and serve….

 

That’s it! Sometimes I add salsa, switch up the cheese, use chorizo or bacon, or ditch the potatoes…. There are endless ways to mix up this burrito, the breakfast burrito is a no fail.

Enjoy! And let me know how it works for you!

Cinnamon Streusel Banana Bread

I had to post this in addition to my original banana bread because, it’s amazing. I made a loaf for the house and my lovey asked me to make a few for his bosses too! Needless to say, it’s a big hit!

There is no big difference from my original banana bread recipe which can be found here, except that about a half table spoon of cinnamon is added in with the sugar.

The difference is in the topping. Which is too easy.

Take about 3/4 of a cup of brown sugar and mix in another table spoon or 2 so of cinnamon. If your brown sugar isn’t so fresh or was left open and is hard as a rock, microwave a chunk for about 30 seconds. It will get soft and you can crumble it by hand. But be sure to go through it carefully and remove all the really tiny hard pieces. When the sugar gets older it forms tiny sugary rocks that can actually chip a tooth if you’re mid-munch.

Sprinkle the mixture over the banana bread before it goes in the oven. Take a toothpick and swirl the topping into the top of the batter.

The bread, with the topping, will take a little bit longer than an hour to cook. Just keep an eye on it after about an hour and fifteen minutes, until a knife inserted into the middle of the loaf, comes out clean.

This bread also freezes incredibly well!

Enjoy!

Red Pepper & Chicken Sausage Linguini

I have received SO many compliments on my homemade sauce. The baby has loved this since I started him on solid foods. It’s delicious and is, hands down, as healthy as you can get!

This sauce, freezes really well. So, make a huge batch and portion it out for things like spaghetti and meatballs, chicken parmesan, lasagna, or this!

So, let’s get started!

Ingredients:

(If you’re going to make a large batch to freeze, double your veggies, at LEAST. This makes enough for the 3 of us to eat and have leftovers for a day or 2. But, since everybody loves it, so it goes quickly! If you like a thicker sauce, that will “stick” to your noodles, add a small can of tomato paste. I would recommend adding it to the sauce you intend to use in lasagna so it holds together better, or if you are using small pasta, like a bowtie pasta.)
10 Roma tomatoes, you don’t have to use Roma tomatoes, they are just my favorite.
1 Large yellow onion
2 Large bell peppers
4 Cloves garlic
Thyme
Oregano
Rosemary
Basil
Pinch of Sea Salt & sugar
Olive Oil
Isernio’s Hot Italian Chicken Sausage, AMAZING brand, I’ve mentioned it before. Find it here.
1 Pkg Whole wheat linguini

Directions:
Chop all the veggies. I don’t peel my tomatoes, so I chop them smaller than everything else. In a LARGE skillet, brown the sausage over medium high heat. It’s okay if it sticks and burns a little. Since it’s chicken, it doesn’t really render much fat while cooking, but it all works out, trust me. Drizzle a good amount of olive oil into the pan and add the onion and garlic, cooking over medium heat until onion starts to become translucent.
Add the bell peppers and herbs, cooking over medium high heat until the peppers get a little soft. Add the tomatoes and cook simmer, covered, stirring occasionally for about 20 minutes. Uncover cook an additional 20 minutes or until the sauce reduces to your liking. Salt and sugar to taste. Don’t forget this part. Tomato sauce from the jar has a lot of salt, so if you taste this sauce without salt and sugar, you’ll be pretty shocked.

If you’re making a large batch and don’t have a big enough pan, or are busy and like to make use of your crock pot, you can always stop after your onions are cooked and add everything to a large crock pot. Cook on low as long as you’d like. It really can’t over-cook!
I hope this is as big of a hit for you as it is for me! It’s always good to have a pasta sauce recipe ready to go (and in the freezer) if you ever get unexpected guests for dinner. And, I’ve always found people just appreciate food that’s made from scratch, a little bit more…. And that makes me happy.

Enjoy!

Biscuits & Chicken Sausage Gravy

** An updated version of this recipe, complete with homemade biscuits, is available here.**


I’ve been on a mission to “One Up” my brothers gravy recipe for years. His always seemed too complicated, even for gravy from scratch. So I’ve worked away on this one for a long time, perfected it and am finally, sharing it. It’s not easy, but every other weekend or when we have friends over in the mornings, it’s great to have. It even makes amazing leftovers, unlike most breakfasts, so it’s not wasteful to make a bunch. Make it on Sunday and keep it in the fridge for the week. It’s easy to reheat and my fiance absolutely loves it when he’s in a hurry. I pop a plate in the microwave and he’s got a quick bite of a breakfast I worked really hard on and put a lot of love into! Can’t beat that!

If you’ve ever made a gravy before you know that once you start cooking it, you can’t walk away. So yes, this is yet another dish of mine that makes you a slave to the stove, but is also, so very worth it.
So, let’s get started.

Ingredients:
1 Pkg Breakfast sausage, I use Isernio’s brand because it’s all natural, tastes amazing and it’s chicken, not pork. If you like pork sausage, they make a great one too. Find it here.
3 Tbs All purpose flour
Reduced fat butter milk
Regular milk
Pepper
1 Pkg Grands Flakey Layers Biscuits

Directions:
Cook the sausage in a large sauce pan, on medium while breaking it into small pieces. Chicken sausage really doesn’t render a lot of fat for the purposes of making a gravy, so if you find the pan is dry add a couple of table spoons of butter to the sausage after it’s browned. It doesn’t take much butter so don’t go overboard, but if you use the pork sausage, no butter is needed! It’s biscuits and gravy, so it’s not HEALTHY but we can try to make it less-bad-for-you. Once the sausage is cooked add the flour, using a whisk to make sure all the sausage is coated in flour. Let that cook on medium for about 4 or 5 minutes until it starts getting darker brown and you can tell the flour is starting to cook.

Then, just like when you make the sauce for MacNCheese, start adding the buttermilk, slowly. About a cup and a half, whisking until it becomes REALLY thick, but don’t let it burn! Then start whisking in the milk. You can add a little at a time to make sure the butter milk and milk get fully incorporated into each other and that the gravy will thicken up properly. Once you’re sure everything is mixed and going well, add the rest of the milk, about 4 cups total, and bring to a boil. Keep whisking, making sure to keep the sides and the bottom of the pan clean and free from gravy buildup. That will make for some icky stringy surprises later if you’re not careful!

It takes a while to cook, depending on how much gravy you’re making. The amount of buttermilk and milk also depend on how much you are making as well. The amount of liquid you add will be close to the amount of gravy you end up with as it does reduce, but not drastically. I usually end up with enough for Mo and I and the baby to eat to our hearts content as well as having leftovers for a couple of days. The time it takes is also relevant to how thick you like your gravy too, mine takes about 45 minutes to an hour to fully cook.
Once your gravy is close to done, pop the biscuits in the oven. You can turn off the heat and cover your gravy while you bake since it will help thicken the gravy to let it stand for a while. Once your biscuits are browned, split them in half, cover them in gravy and…. You know what to do next!

Let me know how yours turns out or if you have questions, something went wrong, or if you just have comments! It’s great that some of you have emailed to let me know how things have turned out for you, I love it!

Spring Break!

I haven’t been able to say that with excitement in YEARS. But the perks of my husband being an educator is that he gets a real spring break. So this year, we decided to take off and have a little adventure to Ojai, California, my home town. Since we’ve moving back to Arizona and I’m sure not to visit as often as I’d like, I wanted to go back and be a tourist and not be ashamed because I’m snapping pictures like I’m riding “It’s a Small World”. And I needed a vacation. Badly. I’d say, mission accomplished.

We went to Libbey Park down town to let the baby play and I truly forgot how beautiful it is!

We hiked to Rose Valley Falls, a hike that I learned about when I went to Ojai Valley School as a kid. Perfect hike with a toddler and so worth the 20 minute (breathtakingly beautiful) drive from downtown Ojai.

Beautiful roadside flowers SOMEBODY romantically pulled over to pick for me. He’s too good!
You can actually climb in through an opening down on the right side and out through this opening. The water is SO cold though!

DIY Farm House Table

I love Craigslist. I love it. And I love Pinterest. My obsessions merged in one, delightfully successful project.
We are in the process of gathering an apartment full of things so that we can move back to Scottsdale. I am absolutely thrilled, however we are doing it on a budget and I believe that ones ladies trash is another ladies treasure! Ok, let me rephrase that, I don’t mean trash. I am not in college anymore and the dumpsters behind the dorms USE to be as popular as Ikea, BUT those days are past.

I have gotten pickier, but I still know there’s nothing some sand paper and a coat of primer can’t fix and there’s nothing that can’t be cleaned. I’m always on the prowl for a good deal as far as furniture, especially for our new place. The people we bought this table from were moving, listed it for $50 and we bought it for $40. I like to brag that I always get what I want, for the price I want, but my fiancé is finding out how true this really is. (Two weeks ago, we went to Ross, I had an extra $9 in my wallet of “play” money and I said, “I’m getting $8 heels. Watch.” I walked out with the CUTEST pair of brown Penny Loves Kenny wedges that were originally $98 for only $7.99. #winning)

This is true with this table too. A big dining table and 5 chairs (which aren’t upholstered yet, that will be another post) for $40. The supplies from Home Depot, which I’ll list later, were about $40 as well and it took me about a week to do! Well worth the investment considering the money we saved!

First, I scrubbed the CRAP out of the table. Literally, it was disgusting. But it was in great shape and again, anything can be cleaned! *rubberglovesrubberglovesrubbergloves* I used bristle brushes to paint on the primer, which was a bad idea. I should have used foam brushes. I bought one of the 9 packs of assorted foam brushes for the paint but I should have made it two. For the top of the table, I used a foam roller for the paint only. Using a foam brush on the primer would have given me a smoother base, but I decided I was going for the “brush stroke, hand done” look half-way through, and stuck with it. It turned out well, in my opinion! For the top of the table, I used a foam roller for the paint, but not for the primer, like I said.

It took a couple of coats of paint and a clear coat and this baby was done! Here’s the pictures, let me know what you think!

The table mid scrub.

I did 2 coats of Zinsser Stain Cover Primer in white, 2 coats of Behr Premium Plus Interior Satin Enamel in Ultra Pure white paint on the legs, 3 coats of Behr Premium Plus Interior Satin Enamel in Espresso on the table top and 3 coats of Minwax polycrylic protective finish in clear satin.

 

Sorry for the horrible “after” pictures. We are slowly collecting furniture and putting it in the garage for our move. So when we get into our new place, the after pictures will be replaced with the table in it’s designated spot with it’s centerpieces I have yet to make and blog about.
Let me know what you think!