I have gone back in time to 1950...

or at least that's what I feel like. I have no internet at my house!!!!!!!!!!! We are in a new rental while we build the new house. And why we decided to move twice, I am not sure (ahhh!), but...I really do like my "new" house for now. I have a before and after dining chair project to share with you, and a GREAT appetizer recipe from someone else's blog that I am sure you read a lot. I still have not blogged about Puerto Rico either. Sigh. Seems I like to blog about not blogging more than I like to blog. :)

Bye Bye Bascom Drive

This weekend Robert and I will say goodbye to our first home. We have been here for 8 years!! No, our new house is not ready (or even broken ground) but we are moving into another rental while we build. It's in a safer neighborhood and right next to Robert's Grandmother Jan. We are excited about after work drinks on her patio! The colors in this new house are awful not my taste but I keep reminding myself this is temporary and I am trying HARD not to paint every stinkin wall. Yellow, blue, and "rust" please magically turn neutral!

P.S. Bonus: The new rental has shrubs :)

Peach Salsa

Robert and I got married about 3 1/2 years ago. Wow! It seems like 2, tops. While we received a lot of gifts (which we appreciate :) one of my favorites is a cookbook. I learned (when my mom gave me the list of family guests!) that I have some cousins in Augusta, home of the Masters. They sent me Par 3 Tea Time at the Masters. I remember thinking, "What? We don't play golf!?" and it landed in the pile o' gifts. Well, let me tell you, it's in my top 3 cookbooks that I use OFTEN and this latest recipe is the perfect summer appetizer! So head out to your local farmers market (or if you live in Albany...Mark's Melon Patch or Publix) and grab some peaches. You will love this one.

Peach Salsa

3 peaches, peeled, pitted and cut into bite-size pieces
1 red or green pepper, diced
1/4 cup diced red onion
2 tablespoons fresh lime juice
5 to 6 fresh Basil leaves, cut into ribbons

1/2 teaspoon minced garlic

1/4 teaspoon salt

Combine all and mix in a large bowl. Cover and chill for at least 1 hour.

Enjoy!

P.S. Other great recipes from this cookbook I have made:

Spinach Squares

Ultimate Breakfast Strata

Baked Corn Dip

Hot chicken and Sausage Dip

Mantel Mania

I often get into the conversation of which would be easier: remodeling or building a home? I haven't done either yet, so ask me in 6 months after I build. With that said, my vote as of now is remodeling!! Among many,many decisions (doors, trim, yada, yada) I have to make, one I am struggling with is the fireplace. New? Old? I have NOTHING to work with (vs. remodelers) so I have to come up with something from scratch. Some Inspiration:

I love the last pic with the brick. How cozy! Maybe I could find an old mantel here or here....

AHHHHHHHHHHHH!

I wish I had time tonight (or any other night) to blog about...

1. My trip to Puerto Rico

2. My favorite new recipe of Tyler Florence's

3. My house plans...I got them!! It's becoming real that I will, at some point, in the near future, have a house of my own!!!

3. The new season of Top Chef D.C.

4. Joining the gym with Robert. It's taking up a lot of our time...in a good way.

5. My bestest friend Laurel being in town for the summer!! (another reason for post slackness)

LOVE to all!

k.

Chix Parm

Since I have recently learned that there are those of you out there who read my blog (and actually try my recipes...thank you!), here is another recipe. If you need something quick and easy and yummy, try this Chicken Parmesan. It's one of Robert's favorite meals so I think the hubbies (and kids) will enjoy it too!

Chicken Parmesan

3 boneless skinless chicken breasts
1 egg plus 1/4 cup water
1 cup italian bread crumbs
1/2 cup grated parmesan cheese
6 slices mozzarella (I like the packaged mozz ball in the cheese section at Publix)
1 large jar tomato sauce of your choice
pasta

In a small bowl, mix the egg and water together. In another dish, mix bread crumbs and parm. Slice each breast in half lengthwise so that you have 6 very thin cutlets. Salt and pepper each. Dip each one in the egg mix, then bread crumb mixture.

Heat a small amount of olive oil in a large sautee pan and brown each piece until golden brown. Meanwhile, pour the tomato sauce in an 9x13 baking dish and heat the oven to broil. After browning all pieces of the chicken, place them in the dish on top of the sauce and top each with a thick slice of mozzarella.

Broil until cheese is melted and slightly brown on top. Serve immediately on top of whole grain penne or pasta of your choice, and don't forget the crunchy french bread (see my favorite brand below). And maybe a salad. Just maybe -- if you have more time than me :)

You can find this yummy bread in the freezer section at your local Publix.

ENJOY!

She's a little bit country...

and a little over budget (on a LOT of things she (as in me) wants for her new kitchen)! So I have been tearing out pictures from magazines for about 5 years (ask Shanna) and putting them in a folder, which turned into a pretty binder, then got re-organized into categories, and now I realize what sink I want have to have because it's in 1/2 the kitchen photos. Here it is.

And then I saw this faucet.

And a little inspiration from my book...