Monday, June 19, 2006

A Couple of quick notes

1. It costs more than I expected to have hardwoods refinished. And, I'm only refinishing 538 square feet. If I had more time/energy, I'd probably continue getting quotes, but I am going with the one that can do it next week.

2. It is hard to work every day when I just want to be painting. It is really nice to have a family that wants to help in the whole process and is willing to paint without me. Right now, my dad is painting the ceiling in my kitchen since I had a work dinner and just got home. THANKS DAD!

3. (For Mindy Mills, Hi Mindy!) A fabulous recipe for lemon risotto. Believe it or not, I have made this and it is amazingly tasty. As long as you use real butter.

4. I got the Silver Spoon cookbook from a friend today and now I really can't wait to move in. I've started quite a collection of cookbooks over the last year and have started trying things out. I do not aspire to professional chef status, but I do enjoy cooking a good meal.

Hope all is well in your worlds.

Happy Monday all.

2 comments:

Emily said...

Ha Ha! (emphasis on the second Ha and a little musical note as well...similar to Ta Da, but different.)

I, personally, have a hard time connecting with the idea of blogging. I don't really like to write, but I admire those that do. Dave, my husband, loves contributing to his mountain climbing website, and checks updates daily. I am ususally too obsessed with some knitting project or book to take the time to write at all.

Sarah, I LOVE seeing your new home and its developments. I wish I could come up and paint and sew curtains and pillows with you!!! I can totally identify with wanting to work on projects instead of work on work. Much love to you!

Emily said...

P.S. After our trip to Italy last summer, I heard about the Silver Spoon on NPR, and I got it for my mother for Christmas. The story on the radio conveyed that this cookbook is like our Better Homes and Gardens cookbook...the best of the basics for Italian cooking. This is the first time it has been published in English, and it was an effort spear-headed by a mother-daughter cuisine team.