Perpetual Renovation

When we purchased our home, way back in 2002, we were drawn to it because of the beautiful setting and the property that came with it. This is a look from the back of our pasture up to the shop and house.

We knew we would be making some changes to the house, originally built in the mid-seventies, to make it our own. Over the course of the 20+ years we’ve lived here, some rooms have gone through more than one transition. None of them as much as the second and third bedrooms.

When we bought the house, those two rooms were sweet kids’ rooms with cute, farm animal and cowboy inspired wallpaper borders. The pictures don’t show much of the rooms, as they weren’t very large, and at the time, my camera wasn’t zoom-out capable.

The first change happened to the second (farm animal border) bedroom. We removed the paneling and replaced it with Sheetrock, scraped the popcorn ceiling to make it smooth, removed the carpeting and put down new flooring, and painted the room the most perfect shade of yellow. In the process, we also replaced the wood frame window with an upgraded, efficient, vinyl window. Again, you can’t see much of the room. Why do these pics from the early 2000s look so old fashioned?

That bed is my authentic Victorian era iron bed. It has been with me for over 50 years! It is one of my prized possessions, and has so much sentimental value.

The window frame on the wall above the bed was actually part of the window we removed. I painted the daisy on it for an inexpensive, and nostalgic decorative element.

Bedroom number three was then used as a makeshift gym, with a treadmill and a small weight machine. Apparently it didn’t look so hot. I can’t find any pictures of it.

Sometime around 2007, or so, because there are only the two of us, and we rarely, (if ever), had overnight guests, we thought it would be a good idea (?) to remove the wall separating the two bedrooms and combine them into a space big enough to accommodate a larger weight machine, a treadmill and recumbent bike, so we could work out together, and still have a little room for floor exercises. Couldn’t skip the TV, of course! It was a nice space, and gave us what we needed to effectively workout.

In retrospect, we really wish someone had sat that overzealous, DIY-ing couple down for a long talk about the implications of converting a three bedroom house to a two bedroom house! As far as appraisals go, not a smart thing to do 🫤

Over time, the “gym” wasn’t being used quite as much, and had become the place all the odds and ends would wind up. Basically, a large storage/junk room. After quite a bit of back and forth, and battling DIY Fatigue, we finally agreed in Spring of 2022 that we would begin the process of rebuilding that wall, (sorry President Reagan) and once again have a three bedroom house. We did make some changes from the original layout. As we had absorbed the closet space from bedroom #2 to create a walk-in closet in our primary bedroom, (NO REGRETS on THAT part of the renovation), we had to build out a new closet in a different location.

The project took a lot of planning, many, many trips back to the drawing board, and a lot of compromises between the “designer” and the “contractor”, but, it finally came to fruition! Though I don’t mean to give the impression it was quick, or easy! After many interruptions, courtesy of life, including a few surgeries, an emergency hospitalization, various other commitments, time consuming projects, and several bouts of burnout, here we are, about 16 months later with one completed room!! (We are not thinking right now about the unfinished hallway, or bedroom number three. 🤫)

The changes we made to the layout did result in a bit smaller third bedroom, but we are loving the extra space in the second bedroom. I am so proud to share these pictures here, with the disclaimer that the decorating is unfinished. The styling on the nightstands is not the finished look I’m going for, and the lamps are placeholders while I look for just what I want. I wanted to wait to share the end results after I had art above the bed and on the other walls, but since I’m going for a “curated” look (translated to mean I’ll be thrifting and we’ll be creating some of the remaining pieces we need), it’s going to take a little longer, and after 16 months, I just couldn’t wait to share!

As you enter the room, there is now a bump out where the closet was added. This little wall was a great spot to hang a small painting I did a few months ago.

Here is the view we worked so hard and for so long to achieve! I wanted very badly to duplicate the original yellow we used before, but had no record of what the color was. After some trial and error, we settled for SW Pineapple Cream. I promise it is not the pistachio color it looks in some photos. It’s very hard to catch the true color in a photo.

I was so fortunate to find these very nice matching nightstands at a Flea Mall a couple counties away! The bedding is all from Amazon. The bed, of course, I had. The bench was made by a local craftsman. That blanket on the bench came from the first time I went to a Kirkland’s during my first visit to some special family members in New Mexico in the mid-eighties. And the rug is from Amazon. Like the plaid? I love it mixed with the florals!

One of my two favorite things on this nightstand is the super cute clock. I didn’t buy it the first time I saw it at an Antique Mall, but I had a picture of it and I pined for it for over two weeks. I couldn’t believe it was still there when I got back! It was Kismet! The second is the sweet jewelry dish that was a darling gift from a thoughtful sister-in-law! She knew the butterfly would have a special significance for me. 🩷

Everything here will probably get moved around. Both paintings won’t be sitting here together when I get another piece of furniture. The painting on the right, of the grazing sheep, is by a local artist. Just like the clock, I didn’t buy it initially, but was so fortunate to find it when I returned! I guess you could say the painting on the left is by a local artist, too! I actually painted it based on the first photograph in this post. The cobalt glass bunny I just love, and I’ve had it for a long time.

This is a painting I did specifically for this room. I’m enjoying using acrylics, and I was ecstatic to find the frame while thrifting! The curtains are from Amazon, and I love the pom pom fringe! The light, airiness is exactly what I wanted for this space!

The view from the bed of the closet we added, and the much improved drum shade ceiling fixture.

I’m especially proud that we were able to repurpose the gym entrance doors as the closet doors in this room! Installation was probably one of the most tedious and aggravating jobs we did, in the whole reno. They just did not want to cooperate, but in the end we prevailed!! I added the reeded glass privacy film, well, just because. I like how it fits in with the rest of the room.

The “just because” picture. Because I think it conveys the feel of the room. It’s comfortable, calming and serene.

I really do love how it’s all coming together. Just a couple more key pieces, and some wall decor, and it will be all done!! Whew 😅

Thanks for hanging in and reading through our adventure! Special thanks to my “contractor” who tried diligently to make each of my little ideas and visions come to be. 😘 I LOVE it!

Sharly

Southern Style Chickpeas and Dumplins

Hi!

Wow, it has been a long time since I posted here! I’ve been slacking on coming up with anything worth sharing, but I was reminded of this today, and I thought it was completely “share-worthy”!

I know, it’s HOT! I suppose that applies to most places right now, but locally, for instance, it was 102 degrees today. With that being said, a bowl of tasty, warm, filling, comfort food shouldn’t be in the forefront of my mind, but, there it is!

I promise I won’t fill the page with a lot of text and photos before you get to the recipe. (Mostly because I don’t know how to add a “Jump to Recipe” link. 😉) So, here it is:

Sharly’s Chickpeas & Dumplins

1 Batch of Biscuit Dough* (or, you can use one can of biscuits) rolled out and cut in pieces or strips.
Chickenless Bouillon Mix** (I mix this up and keep it on-hand in the fridge; recipe linked below).
Non-dairy Butter
2-4 cans Chickpeas

Drain chickpeas, adding liquid to your boiler. Add 1 can of water for each can of peas used. I usually leave the strainer over the pot and pour the water over the peas, letting them drain well, rinsing out each can. Set the chickpeas aside.

Add roughly 1-2 tablespoons of Bouillon mix per each can of peas used. Adjust the amount to your taste. This is what is going to give you the yummy flavor.

I added some chopped celery, but have found it is totally optional. Most of the time I leave it out. You could also add some carrots, if you like, letting them cook in your “broth” until tender.

I added a big blob of vegan butter, maybe 3 Tablespoons (?) for two cans. You do you 😊

Bring this to a rolling boil, then add your dough, carefully dropping strips one at a time. Add salt & pepper to taste. When the dumplins have cooked, maybe 10 minutes, or so, make a roux of cornstarch and some of the hot broth, and stir that in for thickening. Stir in the chickpeas and cook long enough for them to heat up.

I used two cans of chickpeas, but will try 3-4 next time, as I had some dough left over. I also used great value baking mix for my biscuit dough*. It is accidentally vegan.

**Bouillon mix here:
https://thenakedkitchen.com/chicken-less-bouillon-and-seasoning/

I made it up as I went, so it’s certainly not a strict recipe. Use it as inspiration to do your own thing! ❤️

All ingredients should be easy to find at most Walmart stores!

Please let me know if you have questions, and if you make this! Also, share any improvements you come up with!

Thanks for being interested!

Sharly🩷

Peanut Butter Dream Cheesecake Cake

I recently came up with this combination of recipes from other sources and created what I think is the ultimate Peanut Butter Cake. Look upon this deliciousness! It is comprised of one layer of delicious, vegan Peanut Butter Cheesecake, sandwiched between two layers of moist, golden cake, frosted with light, fluffy Peanut Butter Mousse and trimmed out in delicious, fudgy, chocolate frosting. To complete the cake, I topped it with chopped peanuts and mini chocolate chips. I’m quite proud of this concoction!

In response to those that have asked for a recipe, I’m sorry to say that I am too lazy to actually type out what I did. So, instead, I will direct you to the pages from which I drew inspiration.

First of all, the cake: My absolute go-to cake for just about anything is the Crazy Cake. It’s delicious and moist and for me is a never-fail. There are several varieties including chocolate, coconut and spice, but for this cake, I went with the Vanilla Crazy Cake. There are a lot of sites with variations of the recipe, but I like this one from Sweet Little Bluebird!

As for the cheesecake, I found the perfect flavor combination on the first try by making the cheesecake only part of this recipe from A House in the Hills. I LOVE her photography!

For frostings, after a failed attempt at PB Frosting (which magically turned into delicious filling for Peanut Butter cups), I hit upon this delightful Peanut Butter Mousse from Minimalist Baker! I have to say, though, that I really did not stick with the proportions in the recipe, and honestly, I’m not too sure how much of anything I added. I did use the fat from one can of full-fat coconut milk, but from there, I went a little crazy with the PB until I found the taste I liked. I probably used between 1/4 to 1/2 cup… maybe? I also used powdered sugar for  sweetener, and again, just kept adding until it tasted just right. My end result was really not overpoweringly sweet or peanut-buttery, but I thought it was just right!

For the chocolate piping, I used my favorite chocolate frosting (what’s not to love about a two-ingredient recipe?) It’s genius, from Beaming Baker. I can easily find Enjoy Life vegan chocolate chips at Walmart or Publix, so those are my choice for anything chocolate-chip-wise.

Now that you have all the beautiful components, you just have to assemble. I started with a layer of cake, added the cheesecake layer (no crust or frosting), then the top layer of cake. Unfortunately, my spring form pan is just slightly larger than my cake pans, so there is a tiny little bulge in the midsection of the cake. (Not to mention the bulge in my midsection if I make too many more of these!) Spreading the PB Mousse frosting was fun, and if I had more experience, I probably could have made it really beautiful. The same goes with my piping. I’m still working on developing those skills, but shoot, it tasted good enough to make up for whatever it lacked in aesthetics!

I really need to thank all the ladies that posted these original recipes to start with! All together, they have made a novice cake maker like me look like I know what I’m doing!!

If you try any of these recipes, or my Frankenstein’s Monster of a cake, please leave a comment! I would also be glad to answer any questions that I can.

MINI Thanks!

My beloved, recently-acquired, neglected-in-a-previous-life, 2012 MINI Cooper has been in the shop quite often since we bought “him” used. Ringo has been a bit of a problem child, but so far most of the issues can be attributed to a failure to keep up routine maintenance by a previous owner. Besides, he’s so handsome, I’ll forgive him a lot.

At any rate, we have been very pleased with the mechanics at the shop who are doing the work for us, and feel like they have really gone the extra mile to work with us in getting the car brought up to speed.

As a gesture of appreciation, I wanted to make them a special cake to say “thanks”. If you’ve seen my previous post regarding cakes, you know this is something that I am just beginning to be interested in. I baked my first “grown up” cake a few weeks ago, and now I just want to do more and get better at it.

To make this cake more personalized, I wanted to add the MINI logo. Since my piping skills are kind of non-existent at this point, I thought it would be cool to create the logo in chocolate, as a topper. A little research turned up this Castin’ Craft, which is FDA approved and can be used to create your own molds for casting just about anything, chocolate included!

I found the product very easy to work with, and after making a practice mold of a sunburst, I was ready to make my MINI emblem. Fortunately, I had a keychain I could use to make the impression. The mold only has to set up for about 20 minutes, though I did let it sit a little longer. When done, the silicone is pliable and rubbery and the keychain popped right out. I rinsed the mold and dried it, added my melted chocolate and let it set. The chocolate also popped out easily. I added a little edible silver metallic paint to more closely resemble the actual emblem, and aside from my messy painting, I think it turned out really well.

I’m still experimenting with frostings, and though the frosting was perfect on my practice cake the day before, this time, it was extremely dry and didn’t do well, at all. So I whipped up a different recipe for the piping and I liked it much better! I will try frosting with it on the next chocolate cake I make.

It’s not as close to perfect as I would like, but that’s okay! I learned a lot, and I’m looking forward to my next experiment! I already have plans for a special St. Patrick’s Day cake!

Berry Easy

If you are looking for something quick and nutritious for breakfast, a snack, or (like me, this evening) for dinner, consider this: A toasted plain bagel, delicious dairy-free plain cream cheese from Kite Hill, and fresh fruit. I sprinkled a little chia seed for extra nutrients. And, because February is heart health month, it’s important to note: it’s all cholesterol free, thanks to the almond-milk-based cream cheese and accidentally vegan bagels from Costco!

Vegan Southern Cream Cheese Cake

I’m not a cake maker. For that matter, until a few years ago, I wasn’t a maker of anything. Last week, I decided I was going to make a nice cake. I turned to YouTube, watched a few videos, ordered a few “must haves” from Amazon,  and got started. I had a beautiful inspiration cake, but created my own recipe, using a mashup of recipes I found on-line. Technically, my cake isn’t an Italian Cream Cake, because, as Tad pointed out, I’m not Italian. But it is a tasty, moist cake with a lot of toasted pecans, toasted coconut, and cream cheese icing. I guess we can call it a Southern Cream Cheese Cake.

My cake doesn’t look a whole lot like the inspiration because I need to work more on making icing for piping. I learned a lot, and hope to make more cakes in the future. Nothing too elaborate, just good, classic cakes.

Southern Cream Cheese Cake

Vanilla Crazy Cake (One 8” round or square layer)

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
5 Tbsp vegetable oil
1 cup water
1 1/2 tsp pure vanilla extract

Instructions
1.     Preheat oven to 350 degrees. Mix the flour, sugar, baking soda, and salt in a greased baking pan.

2.     Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one.

3.     Pour water over the entire thing and mix until smooth.

4.     Bake on the middle rack of the oven at 350 degrees for 35 minutes. Let it cool, then top with your favorite frosting and enjoy!

*This is supposed to be a one pan recipe, but since I doubled it for two layers, I used a large bowl for mixing. There are several flavors of Crazy Cakes, I love the chocolate one! Be sure to look them up.

For the Southern Cream Cheese Cake, I added approximately one cup of shredded coconut and about 1.5 cups of toasted pecans into the batter, stirring in after all the other ingredients were mixed.

Frosting

Ingredients:

•1 pound (4 cups) of Powdered Sugar

•1/2 cup Butter

•8 oz. Cream Cheese*

•3 teaspoons of Vanilla

Instructions

1.Beat cream cheese, butter and vanilla in a mixer until blended.

2.Add powered sugar a cup at a time and continue to mix until sugar is incorporated.

*I used Kite Hill Almond Milk Cream Cheese. To finish the cake, I covered the sides in Toasted Coconut and the top in Toasted Pecans.

Please leave a comment if you try my recipe!

 

Thanks!

 

Easy, Vegan, No-oil Pizza Crust

This crust meets all my criteria! Quick and easy with few ingredients, vegan and no oil!! Forks Over Knives friendly, and best of all, Esther Approved!!

From Esther’s Kitchen:  Here is a super easy method to make a 12″ thin pizza crust! This recipe is for the crust with suggested topping ideas and baking times. The crust is oil-free, thin and crispy with some air pockets that firm while baking. You can have a homemade Esther Approved pizza in 30 minutes! Enjoy!

Esther’s Thin Pizza Crust
Cuisine: Esther Approved Pizza Crust
Prep Time for Crust: 18-20 minutes
Bake Time for Pizza: 10 minutes
Serves: 12″ pizza crust
Author: Chef Linda

Ingredients
½ cup warm water (110°F/43°C to 115°F/46°C) (125ml)
½ teaspoon active dry yeast (2ml)
1 teaspoon granulated sugar (5ml)
1 ½ cups all-purpose flour (750ml)
½ teaspoon salt (2ml)

Topping ideas
Canned crushed tomatoes
Esther Approved cheeze (Daiya mozzarella style shreds were used.)
1-2 minced garlic cloves
Crushed pepper flakes
salt and ground black pepper
Pizza seasoning blend
Fresh basil leaves

1. Place the warm water in a small bowl. Stir in the granulated sugar until it is dissolved. Stir in the active dry yeast. Stir quickly to combine. Let the mixture sit undisturbed for 10 minutes. The surface of the water will begin to foam around 10 minutes. Your yeast is proofing in this step.
2. Add the all-purpose flour and salt to a large mixing bowl. Stir to combine. Pour the water/sugar/yeast liquid in with the flour and salt. Stir the dough with a spoon until a dough ball forms, about 1 minute.
3. Lightly flour your worksurface. Grab the dough and little bits of dough from the mixing bowl. Transfer the dough onto the floured work surface. Knead the dough with your hands for 1 minute until it is smooth. The dough ball will be stiff. Let the dough ball rest for 5 minutes. Roll the dough out to a 12″ circle with a rolling pin. Start from the center and apply pressure as you roll out to the edge. Flip the dough over a few times while you are rolling it out.
4. Transfer the pizza dough to a pizza pan. Add the crushed tomatoes in a thin layer, minced garlic, salt, ground black pepper, pizza seasoning blend, crushed pepper flakes and Esther Approved cheeze.
5. Bake the pizza in a preheated 450°F oven. Bake the pizza for 10 minutes or until the crust is crispy. Add fresh basil leaves on top of the pizza. Slice and serve.

Here is a super easy method to make a 12″ thin pizza crust! This recipe is for the crust with suggested topping ideas and baking times. The crust is oil-free, thin and crispy with some air pockets that firm while baking. You can have a homemade Esther Approved pizza in 30 minutes! Enjoy!

Please visit Esther’s Kitchen for more great recipes!

Thanks for reading!

Check out these other Esther Related Facebook Pages:

Esther the Wonder Pig

Happily Ever Esther Farm Sanctuary