A while back I promised to provide some details on a cute chair I added to our guest bedroom. Well, I am finally getting around to sharing this easy and quick update. It is always nice to have a chair of some kind in your guest bedroom, but honestly buying more accent furniture when you are trying to furnish an entire house can get add up fast. We got this chair from my in-laws.
I love the overall look of it, but the color and the design painted on the back just didn’t go with our style. And well, it felt a little out-dated for our house.
First, I sanded the chair with 80 grit sandpaper. The surface was really smooth and shiny, so the purpose of the sanding was just to help the paint stick to the surface better. You do not need to sand it down to bare wood. This is what the chair looked like after sanding.
Then I wiped the surface down with a damp cloth to get all of the dust off. Once the chair was completely dry, I spray painted it. I used my go to spray paint, Rustoleum. This chair is done in their white satin finish spray paint. I like to do multiple light coats instead of one heavy coat to avoid drips, especially with all of the crevices on this particular chair. There is quite a bit of down time with this project as you have to wait for it to dry and flip it over to get into all crevices, but the actual work time is fairly quick and easy.
By the way, this is a good job to do outside and make sure it is not too windy :). And now it is a nice little addition to our guest bedroom for under $10!
And the After…
I love to bake, but I haven’t been baking as much as I would like because that means I would eat it all too :). But, at least one of the many days of being snowed in this winter called for some homemade cookies. These cookies are a fun take on the classic sugar cookie, kind of a homemade funfetti cookie.
Adapted from Annie’s-Eats (she hasn’t failed me on a recipe yet)
- 2 cups all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 cup (8 oz.) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 Tbs. light brown sugar
- 1 large egg
- 1½ tsp. vanilla extract
- ½ cup rainbow sprinkles
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy. Add the egg and vanilla and blend until combined. Mix in the flour, baking powder and salt on low speed just until incorporated. Using a spatula, fold in the rainbow sprinkles.
Scoop the dough into balls, about 1½ to 2 tablespoons each. Space them evenly on the baking sheets. Bake until the cookies are just set and the edges are barely browned, about 15-16 minutes. Let cool briefly on the baking sheets, then transfer to a wire rack to cool completely.
It has been over a week now since our last major snow storm and there has even been some major melting going on here so things are starting to get back to normal. I hope I didn’t just jinx myself!
I have been in a cooking rut lately. Maybe it is the multiple feet of snow outside and the fact that we are constantly on snow removal duty this winter, but I haven’t been spending enough time in the kitchen cooking on my new gas range that I got for Christmas :). I feel like I have been making the same things for dinner over and over, so I am on a mission to try some new recipes. I came across a few recipes on Pinterest and although they sounded good, nothing was exactly what I was looking for so I decided to craft this one up on my own. It turned out to be a big hit and I will definitely be making this again! It is also a quick weeknight meal recipe, which I need more of.
- 4 oz. Sun-dried Tomatoes (packed in oil)
- Olive Oil
- Handful of Fresh Basil
- 1 Large Garlic Clove (if you love garlic feel free to add more)
- 1 Tbs. Pine Nuts (optional)
- Chicken, cut into tenders
- 1/2 lb Penne
- Half & Half
- Salt & Pepper to taste
First, make the sun-dried tomato pesto. In a food processor, combine the sun-dried tomatoes, 3 Tbs. oil from the sun-dried tomatoes, 2 Tbs. olive oil, garlic, basil, pine nuts, salt & pepper. Blend together. Add additional olive oil if necessary.
In a medium pot, boil water and cook the penne pasta. Make sure to reserve some pasta water as you will need it to add to the sauce.
While the water boils, dredge the chicken in flour. Heat 3 Tbs. of olive oil in a medium skillet over medium/high heat. Cook the chicken until golden brown on both sides. Add the sun-dried tomato pesto and cook on low. Add the cooked penne to the skillet. Add pasta water, a little at a time, to thin out the sauce. Once the sauce is at your desired consistency, add the half and half to make the sauce a little creamy. I don’t have an exact measurement for the half and half because everyone likes a different level of creaminess to their sauces. I tend to just add a little bit at time, maybe 1-2 Tbs. total. Add salt and pepper to taste and enjoy!