2 years after buying our house, Matt and I finally painted the third bedroom tonight.
We both decided on that the room should be a yellow colour and have blue as an accent colour, but I let him pick the final colour for the room.
I was hoping for something a bit more mellow. In the end he chose a colour that I would call juvenile but we’ll use the term cheerful instead.
It went from this:
In the end I was really happy with the way the colour looked. I especially love how well it compliments the brown of the floor, trim, and blinds. I will keep you updated as we finish decorating this storage room cum bedroom.
She can see again! And she`s got little bows in her hair too.
I skipped my run today to come home and paint. Painting is not really a workout, but I`m so happy that it`s finally out of the way!
Last night I weightlifted and it felt fantastic. I was doing extra weights or reps for every exercise. I was so happy with myself!
It is Food Blog Friday!
While the first coat of paint was drying, I whipped up this bean and kale risotto (a mix of barley and arborio rice because I was practically out of the rice).
This recipe came from Smitten Kitchen and was perfect since it used up all the things in my fridge and pantry that needed to go: 1/4 bottle of red wine, a bunch of kale on its last legs, and the very last bits of a box of rice.
I love Deb’s photographs and well written posts on Smitten Kitchen. I want to make almost everything that I see on her blog but I find a lot of the recipes look too time consuming, or complicated, or things that I like to look at but probably wouldn’t eat.
This recipe was completely different: super healthy with whole grains, beans, and leafy greens, and very very quick to make (okay, it’s risotto, naturally there is going to be a lot of standing and stirring but it’s relatively quick).
I made a few adjustments to Deb’s recipe using red wine instead of white, mixing arborio rice and barley, using kale instead of escarole, and leaving out the cheese. It still came out fantastic!
So I give this recipe…
Bean and Kale Barley Risotto
Adapted from Smitten Kitchen
5 cups low-sodium vegetable stock
2 tablespoons extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
2 t fresh thyme leaves
1 t dried oregano
1 cup red wine
1/2 cup pearled barley (7 ounces)
1/2 cup arborio rice
1 can of romano beans
3 cups chopped kale
Salt and freshly ground pepper
In a medium saucepan, bring the stock to a simmer over high heat. Reduce the heat to low and keep warm to use in the risotto.
In a large, deep skillet, heat the olive oil. Add the onion, thyme, and oregano and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the barley and cook, stirring, for 1 minutes. Add the wine and cook, stirring until absorbed, about two minutes.
Add the warm stock about 1/2 cup at a time. Stir and wait until it is nearly absorbed before adding another 1/2 cup. When the risotto is al dente and creamy (about 35 minutes) then add the beans and escarole and let it wilt and then cook for an additional minute. Season with salt and pepper and serve.
Food Blog Friday recipes are ranked on the scale of 0-3 spoons
0 spoons – That was fucking horrendous
1 spoon – I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect