What a crazy and wonderful week it’s been. We got the house insulated, inspected, exterior prepped, and sheetrock installed. It’s actually starting to feel like a house! I also tried an amazing new vegan pizza recipe and met with some clients for selections with one of my favorite builders, Concord homes.
Here’s a little glimpse at our progress. Sheet rock is up and things are really starting to come together.
FINALIZING OUR FINISHES
This week we also finalized our finishes. FINALLY! It felt as if the stain color was going to be the death of us but we did it! It literally took over $50 in stain samples, custom blending, lot’s of back and forth with distributors and late nights staining scraps of wood from our beams but we did it!
We also went back to all of the distributors and vendors we had started making selections with months ago and finalized things with them. It’s always good to go double check your selections right before finishes because of lead time and stock and lot variation. The stain we ended up with is called Chocolate, it’s a rich warmer neutral brown. I’m doing a play on neutrals and contrast with achromatic tones in this house; blending warm neutrals and cool neutrals, and high contrast between white/cream and black for an over all balanced look.
So, be prepared to see plenty of grays, browns, beiges, creams, whites, and blacks.
The exterior also got sheeted and prepped this week and will be ready for inspection in a few days. The most awesome part about this is that as soon as we pass this inspection they can finish exterior finishes and we will actually get to see what the outside of our home will look like!
In this photo it gives you a rough idea on texture placement. The white hardie wrap paper is where the white board and batten with be and the black will be all stone. The sides and back we will have a blend of mostly stucco with a bit of hardie and stone.
Now, let’s talk my favorite new recipe from this week.
- 1 Trader Joes Broccoli & Kale Pizza Crust
- 2-3 Tbsp Trader Joes Vegan Kale Cashew Basil Pesto
- 2-3 Tbsp Trader Joes Organic Marinara Sauce
- 1 Tbsp Chopped Onion
- 3 Handfuls of Daiya Deliciously Dairy Free Mozzarella Style Shreds
- 1/4 Chopped Green Bell Pepper
- 1/4 Chopped Red Bell Pepper
- 1 Cup Quartered Trader Joes Canned Artichoke Hearts
- 2 Handfuls Raw Organic Spinach
- 8 Extra Thinly Sliced Pieces of Cucumber (1 per slice of pizza basically)
- Feel free to add a small amount of any other additional desired toppings.
Pre-heat the oven to 450 as per packaging for crust. When the oven is ready, bake crust on its own for ten minutes then remove and flip and bake for another ten minutes on the other side.
While the crust is baking, prep your toppings: chop onion and bell peppers, and slice cucumber and artichoke hearts.
Once you’ve cooked the crust on both sides, take it out of the oven, but don’t turn the oven off yet.
Apply your pesto and marinara sauces. Then add your mozzarella shreds onions, artichokes, peppers, cucumbers, and any other desired toppings. Finally top with a mound of spinach. Now, put the pizza back in the oven for about six minutes on the 450 heat.
Remove from oven, slice, and serve!
This week has been busy and full, bellies included. So, we are so happy to have memorial day to rest, remember our lost loved ones, and honor those who fight for our country, rights, and freedoms. We hope you have a safe, blessed, and enjoyable memorial day weekend.
Until Next Week, With Love, Erica