Monday, July 8, 2013

Wine/Bar/Storage Cabinet


As you all know, I  have been searching for a sideboard that would work in our modest sized dining room. Owning a 995 square foot condo requires creativity when decorating. Furniture must be both attractive and functional, which is why I am so glad that I have such a practical and smart husband to remind me of these things when my ooo-this-is-so-pretty side kicks in.

While eating breakfast Saturday, it dawned on me as I looked out the window that we don't need one long sideboard crowding one of the walls but two small cabinets on both sides of the window. I told Andrew and he completely agreed! We knew what we had to do!

A quick trip to American Furniture Warehouse just confirmed that they are definitely not our style. While they can have great pieces for affordable prices (we did find what we think will be Andrew's new desk), the style is much too large and traditional for our tastes. We have decided that we like the retro modern or mid mod look, i.e. clean lines and crisp finishes.

IKEA was our next stop and that is where we were able to design and create the perfect pieces for our dining room that would house our alcohol, glasses, and accessories. The line of custom storage is called Besta and we were able to buy little motion sensing lights to provide illumination within the cabinets.

Here are the items we purchased to create our dining room's new look:

4 packages of Besta Legs SW/CH: $40 ($10 for each 2 pack)
1 Inreda Bottle Rack: $10
1 two pack of Metrik Handles 9 3/16": $9
2 Inreda Glass Racks: $20 ($10 for each pack)
2 Dioder LED Battery Lights: $30 ($15 each)
2 Besta Vara Doors: $20 ($10 each)
2 Besta Shelf HT E: $110 ($55 each)

We chose the color black-brown but there are several other design choices available. The total amount that we paid, including batteries and tax, was $258.29. Not bad for a custom piece. :)

Here is our newly finished dining room. Hope you like it.

















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Monday, July 1, 2013

Rosemary Chicken and Quinoa Brussel Sprouts



Brussel sprouts and quinoa, two of my new favorite ingredients. In this dish, the nutty flavors in both the quinoa and brussel sprouts blend delectably and make the perfect side dish. Top with your favorite meat (chicken breast here) and enjoy!

Makes 2-4 Servings

Ingredients:

3/4 Cup Quinoa (Cooked According to the Instructions on the Bag: 1 part quinoa to 2 part water, bring to a boil and then reduce to a simmer, covered, for 15 minutes)
3/4 LB Brussel Sprouts (Slice the stems off and Quarter)
2 Chicken Breasts
Olive Oil
Salt
Pepper
1/2 TBS Ground Rosemary

Prepare the quinoa according to the product instructions. Place quartered brussel sprouts in a saute pan and add 1/2 cup of olive oil. Cover, turn to high heat until oil begins to sizzle and then reduce to medium heat. Cook for 10 minutes or until the sprouts are tender, stirring occasionally to keep from burning.

Prepare the chicken breasts with ground rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill in a pan, or better yet, on the BBQ!

Fold the quinoa into the brussel sprouts and salt and pepper to taste. Serve the chicken atop the brussel sprout and quinoa salad.





Unfortunately, I defrosted my chicken in the microwave. This is why the edges are partially cooked. :S






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