OFFICE BEAUTY! Build a Console Table and Up-Cycle a Desk to Match!

What to do when your office is drab? Up-cycle and add on! Why not? I decided to up-cycle a desk that was given to me by my Aunt and build a side table to match, to hold printers, paper, books and more.   Take a look:) This only cost me $89.00!  And I think... I ROCKED THIS ONE:) 

I started by measuring my wall to see how long I wanted the table. Then I measured to see how tall I wanted it! 

 

Then I added a shelve so I could fit more on it! 

 Next I added these cute little X design to give it that decorated and fancy feel...AFTER ALL I AM A GIRL! 

 Here is a picture so you can see the basic steps!  Make sure to measure your wall first so you know how high you want your Console Table.  

Then I added 3 coats of General Finishes (Java Stain) and 2 coats of Polyurethane!  Remember, to leave enough drying time in-between coats of stain and poly!

Here is a picture of the stain!

Ahhh... A Women's work is never done:)  But, I'm happy with this! I think I'll up-cycle that desk my Aunt gave me.  

Here it is...I took the old desk and added the same X design I used on the console table! I used the same 2X2's which cost all of $4.00!

 

 I had to strip and stain this to match the side table. But, up-cycling for $4.00 is WAY WORTH IT! 

 

 

 Look at this room now!!! I feel so rich when I walk into the office now...even though I'm NOT:) Hope this gives you all an idea.

My Swedish Roots Potato Salad (Potatissallad)

8 Potatoes

2 Apples

8 Green Onions

4 Celery Stalks

Dressing

1/2 cup Mayonnaise

1/2 cup Sour Cream

2 Teaspoons Stone Ground Mustard

1 Teaspoon Coarsely Ground Pepper

1 Teaspoon Salt

Method:

Boil Potatoes and cut into cubes.  Cut peeled apples, celery, and onions into small pieces and combine with potatoes in large bowl.  Mix the dressing up by mixing all the ingredients listed above and then pour over vegetables and fruit.  Chill well before serving.  This tastes best the next day.  Serves around 6-8 people.  

Life is always Changing!!!

In case you haven't noticed, I have not been able to blog for quite some time.  In the past couple of months, I've put my house on the market, packed up my house, quit my day job and have moved into a hotel.  At least, until I'm able to find a house in "Colorful"...Colorado!  Yep, we've packed up and are waiting for the "perfect" house!  Which I might add, is NOT going so well.   So, everyday I spend the hours driving kids to and from school, making sure the dog has been out for an hour walk, and looking for houses.  

View from one of the daily walks!

I also spend time trying to figure out what I can make for dinner.  I only have a small refrigerator, small microwave, but I was smart enough to bring my Vita-mix mixer with me to make morning smoothies and quick soups.  So, our diet has become quite different from what we were used to, but you know me, I'm determined to make this work!  So in the days to come anything that seems like something I think you should know about from this "neck of the woods;"  you Betcha... (I'm still Minnesotan after all)... I'll blog about it!  Catch you all later!

Halloween Crock Pot Chili

   Every Halloween it's our tradition to make chili.  There are literally hundreds of recipes to choose from!   Some chili's are spicy, some mild, some are made with chicken, some with beef, the list goes on and on.  This year I decided to make my own version of chili using a variety of ingredients that lend themselves to my palate (and my boys) and was crock pot friendly at the same time.  

2 medium yellow onions, chopped
1 medium green pepper, chopped
1 lb. ground beef, (I used Grass Fed Beef)
1 lb. mild Italian sausage
2 large cloves garlic
1 tablespoon pepper
4 tablespoons chili powder
1 tablespoon cumin seed
2 teaspoons mustard powder
2 tablespoons ground oregano
1 28oz. & 1 14oz. can Muir Glen fire roasted crushed tomatoes
1 6oz. can tomato paste
3 tablespoons salt
1 cup dry white wine
2 14oz. cans dark Kidney beans
1-2 14oz. cans light Kidney beans
2 teaspoons Ancho (ground chile's)
3 tablespoons fresh Italian parsley

Method:

1) Saute together onions, green pepper, sausage, and beef until they begin to brown.  Drain off as much fat as possible.
2) Next, add garlic, pepper, chili powder, cumin seed, mustard powder, oregano, salt, tomato paste and the two cans of tomatoes.  Transfer this to a crock pot and set the temperature to low.
3) Meanwhile, de glaze the pan you cooked the above ingredients in with the 1 cup of white wine.  Cook the wine down to 1/4 cup and then add to the crock pot.  At this point the chili can cook on low for 5-6 hours.
4) An hour or so before serving add the kidney beans, fresh parsley and Ancho.  Continue to cook!
5) Serve with sour cream, cheddar cheese, pumpkin seeds, black olives, fresh parsley, or whatever else you please.  Enjoy!

Oh...and yes our pumpkin seeds are HUGE! 

Because our pumpkin was HUGE!

Potato & Leek Soup with a Kick

 Today's recipe comes to you from a good friend of mine, Donna.  She loves quick meals containing fresh, organic ingredients.  Her travel schedule leaves her little time to cook, therefore she is always in need of meals that are incredibly easy.  This meal is wonderful because all of the cutting and most of the time consuming preparing is done for you, not to mention it was not expensive to make!  All you have to do, is buy the ingredients, saute, blend, and serve with salt & pepper to taste.  Talk about... As Easy As Salt & Pepper!!! 
 Did I mention if living in Minnetonka, Minnesota you get to visit the new Whole Foods???

Ingredients:


1 quart organic Chicken Broth
1 Package Potato Leek Soup kit, see photo below
1 package Apple and Pear Salsa, see photo below
Salt and Pepper to taste

Method:

1) Pour potato and leek soup kit ingredients in a saute pan and saute for 2-3 minutes. 

2) Pour container of chicken broth, and allow the potatoes to soften, 7-10 minutes.

3) Pour mixture in blender along with apple, pear salsa.  Blend until desired consistency and serve with Salt and Pepper.  

Enjoy!

Pesto & Sun-Dried Tomato Risotto

  With the days getting shorter and colder I find myself looking for foods that are warming to the soul.  This is a quick dinner that doesn't call for many ingredients  and at the same time warms you up from the inside!   

5 cups vegetable broth
3 Tablespoons olive oil
1 large onion, chopped
2 cups arborio rice
3/4 cup white wine
1 teaspoon Salt
3/4 cup sun-dried tomatoes, for a jar
3 tablespoons homemade pesto, see note below
1/2 teaspoon freshly ground pepper
1/2 cup ground parmesan

NOTE: Every year I harvest the basil leaves from my small garden and make pesto, the recipe can be found on this blog...Check it out!  You can always use store bought pesto but you can definitely taste the difference.

Method:

1)  In a medium sauce pan, warm the broth
2)  In a large pot, heat the olive oil over moderately low heat.  Add the onion and cook stirring occasionally, until translucent, about 5 minutes.
3)  Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes.  Add the wine and salt and cook, constantly stirring, until all the wine has been absorbed.
4)  Add the sun-dried tomatoes and 3/4 cups of the broth, continue to stir until all has been absorbed.  Keep adding broth in this manner until you have used all the broth.  Rice should become tender in 20-25 minutes.
5)  Stir in the pesto, parmesan & pepper and serve at once.

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Olive Basil Infused Salmon

  Again, I have been a delinquent blogger...so sorry about that!  I most likely realistically will be able to blog once a week or so with my schedule.  Here is a Salmon recipe I have made a couple of times now that I truly believe is wonderful and worth typing up for you all!  I hope you are able to try it, now is the perfect time with all the basil growing like crazy in the gardens!  Enjoy!

2 lbs. Salmon fillets
1/3 cup pitted black olives
5-7 large basil leaves, more for serving chopped
Zest and Juice from 1/2 of a lemon
1/4 teaspoon pepper
1/2 teaspoons sea salt
1 tablespoon extra virgin olive oil, + 1/4 cup for frying pan
Extra salt and pepper to lightly dust over Salmon


Method


1) Heat oven to 425 degrees.


2) In a small food processor blend olives, basil, 1 tablespoon olive oil, zest and juice of lemon, along with salt and pepper.

3) Make 1 inch slits in the flesh of the salmon and shove as much of the mixture as possible into the slits.
 (NOTE:  This does not look pretty at first but once sauteed the appearance becomes better.)


4) Place Salmon, flesh side down, in heated saute pan which contains the remainder of the olive oil, listed above, (1/4 cup).  Saute until lightly browned, 2-3 minutes.

5)  Gently, flip the salmon over into a oven safe pan that is lined with parchment paper.  Now, the salmon will be flesh side up for the remainder of the cooking time.  Poor the oil from the saute pan in as well and place in preheated oven.  Cook until Salmon becomes opaque, 4-6 minutes.  Serve with basil sprinkled over top!  

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