My living and dining room are thanking me now. I couldn't wait for my hubby to hang the rods, I was too excited. I pulled our tall ladder out, measured, drilled lots of holes, and positioned my own drapes. I felt pretty proud of myself. And ALL in studs. I think he was more worried about me drilling holes in the walls than my pregnant self up on a tall ladder.
I love how the drapes give the whole wall softness. I love that they go floor to ceiling.
Here is the living room. I'm not going to show the dining room yet because I can't open the windows for natural light (construction on the house next to us gives us no privacy on that side of the house right now).
P.S. You can see the black beauty I found on craigslist on the right side of the picture. Love it, although I need to treat the musty smell inside of it.
So more fabric. I was realizing how much you can see right to our kitchen windows when you walk in the front door. I need a really good fabric for that valence. Here's a couple more I found from Premier Fabrics. I think whatever I choose for fabric I'll do piping in different color that's also going in the room.
For example, this maybe with the rust orange piping.
And maybe this with a panel of blue on the top or bottom (love some of the 2-tone looks), topped off with the rust orange piping.
And to give you more FOOD.
This has been my breakfast for the last couple of days, except this morning I had strawberry and whip cream crepes.
Peach yogurt, strawberries, and cinnamon Life cereal. I love this kind of combo.
And for a really yummy (and versatile) STROGANOFF recipe. The story with this one comes from my husband. This is the stroganoff he grew up with from his Grandma. The family would come together, the grandkids swimming in the pool ALL day long, and the smell of stroganoff ALWAYS simmering on the stove in the kitchen. It's a smell he remembers her by. This is serious comfort food - warm, saucy, and filling. Love it.
From the late Mums (Grandma)
1 ½ lb Beef
2 Tbsp Shortening
1 can Tomato soup
1 Tbsp Worchester sauce
½ chopped Onion
½ lb Mushrooms
1 Clove garlic
1 cup Sour Cream
6-8 drops Tabasco
½ tsp. salt
1/8 tsp. pepper
Dredge (sprinkle/coat meat with flour) and brown beef, add onion & mushrooms. Sauté lightly. Add rest
of ingredients. Cover and let simmer slowly for 1 ½ hr. Serve over egg noodles or rice.
Options: You can use ground beef/turkey/whatever or sliced steak (works great if you have leftovers from, let's say, steak fajitas the night before - that's what I did the last time I made it)
**I didn't have mushrooms on hand this time, but I added diced red and yellow pepper and it was really good.