Chalkboard Kitchen Canisters

Courtesy of Marian Parsons

Hi Friends,

Glass canisters are practical, inexpensive and readily available, but can be a bit boring. Chalkboard paint and an easy-to-apply stenciled detail will transform them into a unique accessory for any kitchen.

Materials Needed:
glass canister(s)
flexible measuring tape
painters' tape
glass-etching cream
1" paint brush
chalkboard spray paint
square or rectangular stencil that fits canister
2" foam brush
latex or acrylic craft paint

Clean Canister
Clean each glass canister with soap and water then thoroughly dry with a clean cloth or towel.

Measure and Tape
Using painters' tape, make a square on the outside of the canister to the dimensions of the stencil. Make sure the taped-off area is level and centered on the canister. Tip: A flexible measuring tape used for sewing will be easier to use on the curved surface of the canister than a metal measuring tape.

Apply Etching Cream
Brush on a thick coat of etching cream inside the taped area using a one-inch wide paint brush. Etched glass will provide tooth for better paint adhesion. Follow manufacturer's directions for activation time and etching cream removal procedure. Remove painters' tape after rinsing the etching cream. Thoroughly dry canister with a clean towel. Tip: Make sure to use etching cream, not a product that frosts glass or only simulates etching.

Spray Chalkboard Paint
Apply clean painters' tape surrounding the etched area and cover the rest of the canister in newspaper to protect it from overspray. Using long, steady strokes, apply the chalkboard spray paint in a thin coat to prevent drips. Allow ample drying time, then apply a second coat in the same manner as the first and repeat a third time if needed for full coverage. Carefully remove paper and painters' tape before the last coat is dry.

Season Chalkboard
When the chalkboard paint has fully dried, rub a piece of chalk over the entire painted surface to season the chalkboard. This step will prevent writing from being burned into the surface. Clean chalkboard with a damp cloth and dry thoroughly.

Paint Decorative Border
Tape stencil into place. Dip a two-inch foam brush into acrylic or latex paint and remove excess on a paper towel, leaving just a small amount on the sponge. Using this dry-brush technique will reduce the risk of paint bleeding under the stencil. Apply paint perpendicular to the stencil surface in a pouncing motion. Carefully remove the stencil, lifting it directly off the canister, so paint doesn't smear. Tip: When using a stencil multiple times, rinse between uses. Allow time for paint to fully dry, then fill canister with kitchen staples and use chalk to label jar's contents.

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Watery Blues by Natalie Umbert

Hi Friends,

Today our designer room show off tones of watery blues, grays and whites. The natural fabrics keep the space feeling light and organic – linen upholstery, breezy window coverings and sea grass area rugs keep the colors consistent without being too matched or themed. If you are more playful, accent your space with punches of orange, yellow and turquoise. Remember, it's not a mistake if it feels comfortable in your space.

Join us in a special thanks to photographer, Jeri Koegel.

Check back for more ideas and enjoy those sales this weekend.

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Mesquite-Grilled Hanger Steak with Black Bean Salad

Courtesy of Nate Berkus

Hi Friends,

Prep time: 25 minutes
Grilling time: 8 to 10 minutes

Rub
1 teaspoon pure chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon, optional

Salad
1 can (15 ounces) black beans, rinsed
1 cup seeded, finely diced tomatoes
½ cup ¼-inch-diced yellow bell pepper
1/3 cup ¼ inch-diced red onion
1/3 cup thinly sliced scallions white and light green parts
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon minced garlic

1 hanger steak, 1 ½ to 2 pounds and about ¾ inch thick Extra virgin olive oil
Kosher salt
Freshly ground black pepper

Spicy Green Sauce
In a small bowl, combine 1 cup chopped fresh parsley, ¾ cup olive oil, ½ cup fresh lemon juice, 2 garlic cloves, crushed through a press, and ½ teaspoon red-pepper flakes. (To store, refrigerate, up to 2 days.) Makes 1 ¼ cups.

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Elegant Loft Living

Hi Friends,

Are you suffering from a formal division of space in a Studio or Loft? In this designer room, stainless steel shelving acts as a room divider between the living room and bedroom area. Frosted glass makes up the upper half of the shelves for privacy and adds to the elegance of the space.

Check back for more ideas and enjoy large living in your large space.

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Artichoke-and-Spinach Dip with Spiced Pita Chips

Courtesy of Kitchen Daily

Hi Friends,

Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks necessary). When the weather is very cold, he likes to reheat this creamy, slightly spicy dip in a skillet on a portable grill, but it's also delicious at room temperature.

Ingredients

Serves: 8

1 tablespoon(s) extra-virgin olive oil
1 small onion, finely chopped
3 clove(s) garlic, very finely chopped
16 ounce(s) marinated artichokes, drained and coarsely chopped
1/4 cup(s) dry white wine
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 ounce(s) cream cheese, at room temperature
1/2 cup(s) freshly grated Parmigiano-Reggiano cheese
1 teaspoon(s) finely grated lemon zest
Tabasco
Spiced Pita Chips, for serving

Directions

1. In a large skillet, heat the olive oil until shimmering. Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Add the white wine and cook until nearly evaporated. Add the spinach and cook, stirring, for 1 minute. Add the cream cheese, Parmigiano-Reggiano and lemon zest and season with Tabasco. Cook, stirring, until the dip is creamy, about 2 minutes. Transfer to a bowl and serve warm or at room temperature with the Spiced Pita Chips.

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Happy Labor Day!

Hi Friends,

It doesn't matter if you are White Collar, Blue Collar or No Collar; Working with your Mind, Hands or Heart; Taking the Time, Devoting the Energy or Making it Happen. May you enjoy all the timeless treasures of this Labor Day; the warmth of home, the love of family and the company of good friends.

Check back for more great, creative ideas and enjoy your Labor Day.

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Carrot Cake

Courtesy of Kitchen Daily

Hi Friends,

An old favorite with an updated nutritional profile, but still as moist and delicious as ever.

Ingredients

Serves: 16

1/2 cup chopped walnuts
2 cups whole-wheat pastry flour (see Ingredient note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 20-ounce can crushed pineapple, drained, juice reserved
2 cups grated carrots (4-6 medium)
1/4 cup unsweetened flaked coconut
2 tablespoons coconut chips or flaked coconut
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract

Directions

1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.

3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

4. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

5. To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.

6. Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Nutrition Facts

Per Single Serving / Serves 16 Total
Calories 344 Calories from fat 153
Total Fat 17gm 26% Saturated Fat 5gm 25%
Mono Unsaturated Fat 6gm Cholesterol 56mg 19%
Sodium 349mg 15% Total Carbohydrates 43gm 14%
Fiber 3gm 3% Protein 6gm

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne