kitchen: phase 2: planning

Since we got back from Christmas traveling, we've been thinking of nothing but kitchen remodeling. It finally seemed like the right time to dive into our first ever home improvement project (minus painting rooms in our first home). Bye-bye 1988 kitchen! It was tolerable living with you.

First, I gathered up lots of ideas - from the internet, library books, and cabinet brochures. Then we got estimates from four cabinetry companies/kitchen designers. And estimates from three general contractors. And then we did tons of research. Just a helpful hint if you're doing any home improvement: the forums on www.gardenweb.com are awesome - lots of helpful advice and pretty pictures.

Which brings me to the pretty picture segment of the show.

Inspiration and ideas:

#1 from The Kitchen Book by Bill Partsch

#2 from The Kitchen Book by Bill Partsch

#3 from Mid Continent Cabinet brochure

#4 from Mid Continent Cabinet brochure

#5 from GardenWeb

#6 from Sunset.com maybe

#7 from GardenWeb

#8 Don't remember the source

#9 from GardenWeb

#10 from GardenWeb

#11 from GardenWeb

#12 from GardenWeb

#13 from GardenWeb

#14 BHG Kitchen & Bath article I've been saving since 2007

#15

#16

 

#17 from GardenWeb

#18 from Kitchens by Karen Templer

#19 Pioneer Woman's Kitchen

#20 Pioneer Woman's Kitchen

#21 from Kitchens by Karen Templer

#22 from Kitchens by Karen Templer

You can see where we're headed with this remodel. Hopefully our dated orangey oak/tile counters/mauve miniblind kitchen will turn into something warm, casual, timeless and inviting. I'm excited for the work to begin...next week!

becoming one with the cacti

This is the perfect time to get outdoors...here in Phoenix. Before you know it, the air will be oppressive even before you get out of bed, so we must take advantage of these precious 70-degree "winter" days. 

The other day we went on a morning hike in South Mountain Park, supposedly the country's largest city park at almost 17,000 acres. You can drive all the way to the summit for an impressive view of the entire Phoenix valley, but there are also lots of rocky trails for a more rigorous visit. We've only conquered one so far, but we have a few more months to explore before summer hibernation.

Ginger conquers Kiwanis Trail

ancient petroglyphs or present-day graffiti?

chest-bumping cacti

seen better days

a look of adoration

funny face

hazy Phoenix skyline

Imagine 5 bright yellow bi-planes in formation buzzing over this small canyon (since I didn't have my camera out at the time. I was totally bummed I missed the photo op!)

 

cactus sprouts

spinach balls

Super Bowl = party food! So what do you do with a ton of leafy greens that's party-appropriate? Make spinach balls of course. They're like a cross between meat-less meatballs and stuffing - a surprising success! So much so that I forgot to take a photo before we scarfed them all down.

Spinach/Any-Kind-of-Greens-You-Have Balls

(adapted from this L.A. Times recipe)

20 oz blanched chopped winter greens (or 2 (10-ounce) boxes frozen chopped spinach, thawed)

2 cups Italian bread crumbs (or regular bread crumbs + garlic powder, parsley, basil, oregano, salt & pepper)

1/2 cup grated Gruyere cheese (or Swiss)

1/4 cup grated Parmesan cheese

1 small onion, finely chopped

1 clove garlic, finely chopped

3 eggs, beaten

1/4 cup plus 2 tablespoons (¾ stick) salted butter, melted

1. Squeeze any excess water from the thawed spinach/blanched greens and separate clumps into a large mixing bowl.

2. Stir in the bread crumbs, Swiss cheese, Parmesan cheese, onion, garlic, eggs and butter until thoroughly combined.

3. Cover and chill the mixture until it is firm enough to form into balls.

4. Heat the oven to 350 degrees. Line a cookie sheet with foil, and lightly oil the foil.

5. With a spoon, scoop enough of the spinach mixture to form balls approximately 1 inch in diameter. Roll the mixture into balls and place on the foil-lined cookie sheet, spacing them 1 to 2 inches apart. Repeat until all the mixture is used.

6. Bake the sheet until lightly browned and firm, 15 to 20 minutes.

7. Cool slightly before serving. Serve with honey mustard dipping sauce or marinara.

Note: You can freeze uncooked balls to save for future cooking.

Another Note: I bet these would be extra delicious with bacon or Italian sausage crumbled into the mix.

will work for food

My favorite shot from Saturday's outing:

She really wanted that chicken bit from my sandwich!

need more practice

I'm hoping to get some quality camera practice time in this weekend at The Farm. So weird that we have to get our al fresco time in now before summer descends upon the valley...while the rest of the country is one giant blizzardy mess.

Puppy pics to warm your heart, if not your toes:

 

*yawn!*

pb&j for breakfast

Peanut butter and jelly on toast makes for an amazing breakfast. The peanut butter gets all warm and gooey, it's delicious. But why have I never thought to try a little pb&j in my oatmeal? Cook up a bowl of plain oats (instant, regular, steel-cut) and then stir in a spoonful of peanut butter and jelly. It's not going to be very sweet, but that's perfectly fine for me. Those packets of instant oatmeal (and cups of yoplait) have gotten way to sweet for my taste buds. (Okay, now I feel like a crabby old lady.) 

Seriously, pb&j oatmeal is a revelation! Try it and see for yourself...unless I'm the last one to discover it.

set your dvrs

Set your DVRs. My man, Michael Pollan, will be on Oprah tomorrow (February 1st). Oprah will be announcing a challenge to go temporarily vegan, and while I don't think I'd consider vegan-ism, it'll be great to see a discussion about animal welfare, factory farms and CAFOs on such a popular program.

FYI: Michael Pollan's FAQs on Animal Welfare (because he's the scholarly writer, not me!)

I hope that it at least makes you think about where your meat comes from.