The new apartment has some ugly overhead light fixtures. Turns out, at one point Young House Love (one of my favorite blogs), had the same ugly light fixtures in their house. Inspired by how creatively they disguised their ugly light fixtures, I have embarked on Operation Pretty Ceiling Lights. Or PCL, if you want to sound like you’re doing something really weird.
So my floor lamp isn’t that pretty either. Whatever. I snagged a pendant drum shade from west elm on clearance and then let it sit in its box for a good week before getting around to testing whether or not it fit on the light fixture.
Spoiler alert: it fits.
This is not the end of the project though. I want to paint the lampshade so it goes better with the bedroom decor. Oh and then I’m going to tackle the living room ceiling light! Gosh my life is exciting.
I moved again. That’s right, I left my gorgeous gourmet kitchen and free garage behind. Why you ask?
And it is glorious, my friends. When you upgrade to central air after a year of two window units–one of which whose cooling prowess had become quite suspect this summer–your life is immediately better. The tradeoff is, your counter tops and kitchen cabinets are not as pretty. Alas. Oh and there are less of said cabinets. EEK.
I learned three very important lessons during this move.
1. Be very nice to men with large vehicles and/or large arms. This makes moving much faster and more delightful for you.
2. Everything I own goes in the kitchen. Okay, this is a slight exaggeration, but while I was unpacking, it honestly seemed like every box except “purses and shoes” was labeled “kitchen.”
3. Apartments filled with my delicate girly furniture are actually much more spacious than they seemed when occupied by a bachelor with large, over-stuffed furniture and weight equipment. The apartment is actually larger than it seemed when I toured and the previous tenant’s stuff was in it. So that was a nice surprise.
I have had to get very creative with kitchen storage. So one of the cube bookshelves is now in the kitchen masquerading (poorly) as built-in shelving and I acquired a “bar cart.” Stay tuned for when that gets spray painted 🙂 Oh and don’t tell anyone, but the bottom green fabric drawer is actually full of toiletries that don’t fit in the bathroom…
I also spent a good hour readjusting the shelves in all the kitchen cabinets. The cabinets are insanely tall. I consider myself a fairly tall person, but I can’t reach the top shelves in any of them. The shelves rest on those little plastic peg brackets, which are adjustable. So I moved them all down to precisely fit what I was putting on each shelf and make all the shelves as low as possible. And I still need a step stool.
It’s coming along though.
Breakfast. The most important meal of the day, right? Also, the hardest one to squeeze in. I am just not a morning person. Mornings should be spent curled up in bed, not running around trying to look presentable and pack a lunch and brew coffee AND make breakfast. Like, how many things am I expected to do before I’ve ingested a proper level of caffeine?
So I’ve been buying these frozen breakfast burritos from Target. They’re great. And they’re not crazy expensive, but I decided I wanted to see if I could make my own. So I turned to Pinterest and found this frozen breakfast burrito recipe. I made a few tweaks though.
Breakfast Burrito Ingredients
- 12 Medium Flour Tortillas
- 1 Dozen Eggs or 20oz. Egg Whites
- 1 Pound Turkey Sausage
- 1 ½ Cups Shredded Cheddar Cheese
(or whatever flavor floats your boat)
- 1 Small Bell Pepper Chopped
- 1 Small Yellow Onion Chopped
- 1 Russet Potato Diced
- 1 Tablespoon Cumin
(or less if you don’t really like Cumin…)
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ½ Teaspoon Black Pepper
- ½ Teaspoon Salt
- 1 Tablespoon Olive Oil
Breakfast Burrito Instructions
- Dice potato. In large skillet, heat olive oil, and saute potato chunks until soft and nicely roasted on the outside. This is a great time to be chopping your veggies while the potato cooks.
- Add onions and bell peppers, stirring occasionally and cooking until they begin to get tender (4-5 minutes).
- Mix in sausage cooking for an additional 6-7 minutes or until cooked through and no longer pink. (Because I’m lazy and picking out raw sausage overwhelms me, I used pre-cooked sausage. So for this step, I just stirred it around so everything mixed and the flavors got a chance to meld.)
- If using whole eggs, in a large bowl beat lightly with a fork until all yolks are broken mixing in cumin, garlic powder, onion powder, pepper and salt. (I used one carton of Southwestern style Egg Beaters and 3 real eggs because I like to get a bit of that yolk taste in there, too.)
- Pour eggs over sausage and veggie mixture and cook for 5-7 minutes or until eggs are cooked through.
- Mix in cheese and stir together until cheese is mixed well and melting.
- Remove from heat.
- Place tortillas on cutting board or clean surface and spoon mixture on each tortilla.
- Roll tortilla in burrito fashion
- Wrap each burrito in plastic wrap then aluminum foil and place in large plastic freezer bags or airtight container.
To heat, I unwrap them totally, then wrap loosely in a paper towel, and microwave for one minute on each side on a microwave-safe plate. Let sit a minute or so and then devour! NOM NOM NOM.
I thought about adding a real vegetable. And then I was like “Meh, that’s what sweet potato fries are for!” This chicken was fast and easy to make. And so tasty!
Parmesan Garlic Chicken
Via Hesitantly Healthy
- 2 large defrosted chicken breasts
- 2 tsp chopped garlic (fresh or jarred)
- ¼ cup extra virgin olive oil
- ½ cup whole wheat panko crumbs
- ½ cup fresh grated Parmesan cheese
- Black pepper to taste
- Preheat oven to 400 degrees.
- Mix garlic and olive oil in a bowl.
- Dredge each chicken breast in extra virgin olive oil.
- Mix panko and parmesan together in a shallow dish.
- Dip each chicken breast into the panko/parmesan mixture then place them into a baking dish (be sure to grease it if it’s not nonstick).
- Top with a sprinkle of black pepper.
- Bake for 30 minutes then check for doneness, cook in additional 5 minute increments until there is no pink.