Well, the turtles carrying the supplies on their shells all the way from FL to TX finally arrived, and our drawers were FINALLY installed last weekend! Thank goodness, because we had a couple canvas shelves that were literally hanging from a thread. One false placement of a boxer brief and it was coming down! Check out the before and after's of Closet Reno Part Deux...
|AFTER: Option 1- With clothes above|
|AFTER: Option 2- Space to decorate with mirror, flowers, decorative bins, watch valet?|
In case you missed the shoe organizing frenzy from a couple months ago, here are the pics from that...
Speaking of gifts, I also received the sweetest gift from my sister yesterday. We have nothing but fake Christmas decor in our house, so the little burst of evergreen among the roses is so welcome. Luckily, no misbehaved cats have discovered it yet either. Every time I pass by, I stop and take a whif.
|Smells soooo good.|
And speaking of things that smell good, I'll leave you with one last thing that made me smile this week. I created this recipe for Quick Crab & Veggie Chowder a couple years, but this is the first time I made it with almond milk (in place of half & half) and gluten-free flour (in place of regular flour). It turned out just as good in my opinion. If you are looking for some healthy comfort food that's super easy to throw together, here is the recipe...
Quick Crab & Veggie Chowder
1 small head cauliflower (about 4 cups once chopped)
1 medium onion
1/2 red pepper
2 stalks celery
12 oz. frozen sweet corn
2 bay leaves
2 Tbsp. pasture butter
3 Tbsp. flour (I used Namaste gluten-free flour)
1 Tbsp. Old Bay seasoning
2 cups lower sodium chicken broth (MSG free)
2 cups original unsweetened almond milk (or half & half)
9 oz. Super Lump Crab meat
sea salt & freshly ground black pepper
chopped green onions, optional for garnish
1) Dice onion, red pepper, and celery coarsely. Chop cauliflower into small 1/2 inch bite size pieces. (Cauliflower is a great substitution for potatoes and will give the same meaty texture with very few calories).
2) Heat a large pot over medium high heat on stove top. Add butter and turn to coat pan with butter. Add cauliflower, onion, pepper, and celery. Cook 2 minutes to soften just slightly.
3) Sprinkle with flour and cook 2 minutes more, stirring to coat evenly. Add Old Bay seasoning, sea salt and black pepper. Continue to cook 2 more minutes, stirring constantly to coat veggies with seasonings.
4) Add broth, bay leaves, and stir well. Add almond milk and stir well. Lastly, add frozen corn and lump crab meat and stir well. Bring to boil and boil uncovered 10 minutes. Chowder will thicken slightly upon cooking and standing. Remove bay leaves and serve garnished with chopped green onions.You can certainly make it with full fat dairy, glutinous flour and add oyster crackers if you aren't on any dietary restrictions. It's quite good the full fat/gluten filled way too! Ha! Let me know if you try it and like it.