DIY rustic tray


Creating something out of reclaimed lumber is so beautiful!

See the full tutorial here

Roasted Red Beet Hummus

Recipe from

Nothing quite tops the rich red and burgundy of a red beet. Whether it be in raviolis or this hummus recipe, they just add so much to a dish, visually speaking.


  • 2 medium-sized Red Beets
  • 1 Cup Chickpeas
  • 1 Clove Garlic
  • 2 Tablespoons Sesame Seeds
  • 1 Meyer Lemon
  • Extra Virgin Olive Oil
  • Sea Salt

1. Wash and trim the red beets and then wrap them in tinfoil. Place them in baking dish with 1/8 inch of water and roast them for about an hour at 375 degrees.

2. In a small sauce pan, add two tablespoons of sesame seeds and just enough olive oil to coat. You don’t want to dominate the sesame seed flavor with olive oil.

3. Cook them over a medium-high heat for about 5 minutes, or as needed. When the mixture looks like the photo below, remove them from the stove.

4. When the red beats are fully cooked (you can tell by poking them with a knife) then remove them from the oven and let cook. Once cooled, peel them and cube them.

5. Add the following ingredients to your food processor: the cup of chickpeas, the two tablespoons of toasted sesame seeds, the roasted beets and a pinch of salt.

6. Add 1/2 of the lemon juice to the mixture and puree it. Add more lemon as needed.

7. Salt to taste and serve. Enjoy!

DIY Thin Mints 15 minutes, 3 ingredients, no bake, vegan


16 to 20 Oreo cookies
7 to 10 oz semisweet or bittersweet chocolate
1 tsp mint extract

Twist the Oreos to separate them (see notes), and scrape off the cream filling (either discard the filling...or eat it, if you're into that.) Melt (and temper, if you can be bothered - see notes) the chocolate, then stir in the mint extract well. Dip an oreo half in the melted chocolate, turn to coat using a fork. Use the fork to remove the oreo from the chocolate, tap it on the edge of the bowl a few times (to let excess chocolate drip off) and transfer to a lined cookie sheet.

Leave at room temperature until set. You can decorate the chocolate dipped Oreos before the chocolate sets with sprinkles, maldon salt, chopped nuts or a drizzle of white chocolate for some contrast

Recipe from

Cabinet Makeover Red Licorice

We just love that color combination!

Color used is Primer Red (note that this is a color, not an actual primer) a base color and then a wash of Emperor’s Silk to achieve a deep, luminescent appearance. For the shelves and backboard of the cabinet is a progression of Florence that is mixed with Cream to get just the right western turquoise color.

See the whole project here

Flower Pattern!

A beautiful flower finishing touch to a light blue wall.


Red Chicken Marsala

Recipe from

  • A small handful dried porcini or mixed dried mushrooms
  • 2 cups chicken stock
  • 1 tablespoon EVOO
  • 8 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 2 tablespoons butter
  • 3/4 pound sliced cremini or mixed mushrooms
  • 2 large shallots, chopped
  • 2 - 3 cloves garlic, chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 bunch flat-leaf parsley, stems and leaves separated, each finely chopped
  • 1 tablespoon tomato paste
  • 1 14 1/2 ounce can  diced tomatoes
  • 1/2 cup marsala
  • Crusty bread, for serving

  1. In a small saucepan, cook the dried mushrooms in the stock at a low, rolling boil until the mushrooms soften and the liquid reduces slightly, 10 to 15 minutes.
  2. Meanwhile, in a large, deep skillet, heat the EVOO over medium-high. Season the chicken with salt and pepper and cook, turning once, until browned on both sides, 6 to 8 minutes. Transfer to a plate.
  3. Add the butter and sliced fresh mushrooms to the skillet and cook until lightly browned, then add the shallots, garlic, thyme and parsley stems and season. Stir in the tomato paste and cook 1 minute more. Add the tomatoes and the marsala and bring to a simmer. Add the porcini mushrooms and reduced stock. Return the chicken to the pan and cook through, 5 to 10 minutes. Garnish with the chopped parsley leaves; serve with the bread.