Thursday, March 31, 2011

Color Coded

We're always on the lookout for little ways to make a big visual impact in the apartment that we call home. I just can't wait to have walls that we're able to paint someday. But until then, we make due. We're in the process of trying to sell some of our furniture. And when I made mention of it on Fb, a friend requested a photo of our entertainment center/tv stand. So, I quickly snapped this and slapped it on my wall.



And it got me thinking about how terrible our bookshelves look. They were really just a jumbled mess. Plus, I realized that we had never put any of the books that we received as Christmas gifts on our shelves because there had really been no room to spare. So, they were littering various surfaces of our apartment and things were just disorderly in general. 

When the hub & I were thrifting last weekend, we stopped by a store that was color coded. It was an absolutely giant space filled to the brim with aesthetic delight! We both loved it. So, I asked him what he thought of color coding our bookshelves. And he was on board!

(Sorry for the photo quality. There aren't very many good angles/light to choose from in the apt.)

It ended up taking a little longer than I thought it would, but it makes me so happy to see, which made it totally worth it. :) And as an added bonus, I feel like I got some spring cleaning done by cleaning the back of the bookshelves that had been collecting dust for quite some time. Hooray for two birds!

Anyway, I just thought I'd pass this along in case someone else was interested in sprucing up their bookshelves. Happy organizing!

Sunday, March 27, 2011

Roasted Chickpea Tacos

Is it just me or are Sundays the perfect day to try out a new recipe?


I almost always seem to find myself in the kitchen at the end of a lazy Sunday afternoon. Today, we tried these roasted chickpea tacos topped with all the fixins. Plus, we had leftover guac with chips. So, so yum!

Yummy goodness + low budget = regular meal rotation

Hope you enjoy it as much as we did! :)

Sunday, March 13, 2011

Veggie Pirates

Whenever we hang out with our nephew at Papa & Mimi's house, he loooves to play with his Veggietales Pirates. If you've never heard of the Pirates Who Don't Do Anything, this post probably isn't going to make a whole lot of sense to you. But, the hub & I spent the better part of the weekend making felt versions of our nephew's favorite Veggietales.

What we were after...

Larry

Mr. Lunt

Pa Grape

Annnd...
some cheese curls & a rock monster for good measure.

When we finished with the scissors, sewing machine, & felt glue, we were far too excited to just let them sit on the shelf until the next time that we saw him. So, we stopped by to give our nephew his new felt friends.

And, they seemed to be a hit!
Now he just needs a boat that they can all fit in. Hmmm...

Oh, and Ms. Sophie liked the cheese curls, too. :)
The end.

Monday, March 7, 2011

Honey & Rosemary Sweet Potatoes

We tried a new sweet potato recipe this weekend and it was really good. I didn't have any fresh rosemary on hand. So, I used some from my spice rack. Next time, I think I'd definitely go the fresh route. Other than that, this dish makes for an excellent side. Enjoy!
2 tbs. olive oil
1/4 cup honey
2 tbs. chopped fresh rosemary
1 tsp. salt
1 tsp. black pepper
3 large sweet potatoes, peeled & cut in 1-inch cubes
Directions: Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper. Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet. Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees and bake until browned, about 15 more minutes.

Wednesday, March 2, 2011

Bean Taco Filling

We gave this vegan bean taco filling a try & it got two thumbs up from each of us! I didn't like beans in general as a kid, but they're thankfully growing on me now. This is a pretty quick and easy recipe (especially if you keep pre-chopped veggies in the fridge like we try to do). Top with sour cream, cheese, more salsa...whatever your little heart desires!
1 tbs. olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 (14.5-oz.) cans black beans (drained, rinsed, & mashed)
2 tbs. yellow cornmeal
1 1/2 tbs. cumin
1 tsp. paprika
1 tsp. cayenne pepper
1 tsp. chili powder
1 cup salsa
Directions: Heat olive oil in a medium skillet over medium high heat. Stir in onion, garlic, and bell pepper. Cook until tender. Stir in mashed beans and add cornmeal. Mix in cumin, paprika, cayenne pepper, chili powder, and salsa. Cover and cook for 5 minutes.
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