So, our old kitchen wasn’t terrible.
However, it was tired.
It was outdated.
It had been working hard for ten years, and it showed.
The family that owned the house before us raised teenage sons in it for five years. We have been raising three young daughters here for five years. Countless meals, lots of large gatherings, and endless craft projects have taken place in this kitchen for over a decade.
The construction of the ivory painted wood cabinets was sturdy, but the finish was worn.
The granite and hardware just weren’t my style/preference.
It had never really been a “finished” kitchen, to my eye, because there wasn’t a proper backsplash, just painted sheetrock between the countertop and upper cabinets.
We updated it according to MY style, MY preferences!
Bonus: We did it without breaking the bank, and because this is an open-concept floor plan, the WHOLE house feels updated! Love it!!
The ivory paint was chipped.
It was dirty.
It had been retouched.
It had chipped, again.
It got dirty, again.
I HATED the cabinet pulls.
Hated them soooooooo much.
The cup style constantly broke my fingernails.
The design was outdated.
The finish was rubbing away.
Clean, fresh, satin enamel paint.
Two coats of said paint.
Simple, updated stainless pulls.
“Fingernail friendly” drawer handles, not cups!
Clean. Clean. Clean. Yay!!
What do you think of my bubble glass knobs?
I adore them!
To me, they’re like the jewelry of a kitchen!
My patience had run out.
I was tired of dealing with the inefficiency of
removing crumbs and spills from counters.
The big lip on the top mount sink was
Every. Single. Scratch. Showed.
This black sink was showing its 10 year age.
The thin black granite had several stress
breaks and cracks around the sink.
It was a really dark work surface.
I’ll keep this stone on the island, where I
serve dinner buffet-style, but it was way
to dark for my work areas.
It is so much simpler, now, to be able to
easily wipe crumbs directly into the sink!
The mottled color is stunningly gorgeous!
The granite is literally almost twice as thick!
The fabricator/installer did a perfect job
smoothing and polishing the edges!
I am so pleased with the transformation
to the quality of the functionality of our
kitchen since making this change!
Specifics about our NEW Granite Countertops:
“Thank You!” to Kaufman By Design -West!
Our experience with Kaufman By Design was fantastic!
Their showroom is amazing! When designing for new construction, a remodel, or an update, like my project, it is amazing to be able to visit a well stocked showroom and be able to handle a spectrum of tile sample options ranging from earthy, tumbled natural stones to shiny, metallic dichroic glass and every option in between. Their sales rep and install team maintained perfect communication with us from day one through completion. The process was very straightforward:
1) I visited the showroom & selected a sample.
2) Their fabricator/installer came to my house to measure.
3) I gave approval for the specific slab to be used.
4) Two weeks later, their fabricator/installer team arrived with the pieces ready to install. They were able to remove the old counters and install the new ones on the same day. For me, a mother in a family of five that cooks most meals at home, that was a HUGE factor. Swapping countertops generally means being without a sink and cooktop during the swap, so the fact that they were able to remove the old and install the new in one day was exceptionally awesome! Sink= I need it! Cooktop= I need it! They made sure we weren’t without either overnight. Same day!! How cool is that? 😃 Their team kept the area neat as they worked, vacuumed and wiped the area before they left, and were pleasant to have in the house all day while I and my youngest daughter were also home.
If you see this post, and you’re in Central Arkansas, I highly recommend that you visit Kaufman By Design for any home maintenance project, repair, remodel, update, or new construction.
Find the Kaufman By Design website: click here
Find the Kaufman By Design Facebook page: click here
There is another Fun detail I almost forgot to tell you about!! Lining the open shelves! I didn’t want to use the rolls of antiskid material sold at big box stores, because I really dislike the raw edges and how it slides around when casserole dishes are moved, but I did want a cushion to keep dishes from chipping and paint from getting scratched. Solution? We covered thin pieces of plastic with vinyl! Yes, it was a bit time intensive, but once it was done, it’s DONE. It’ll be durable forever!
Easy recipe! Don’t overthink it; just adjust for your preferences as you go! I love this combination of flavor! You might leave out the crushed red pepper or kick it up by adding a lot! I’ve added lots of photos for reference!
2 cups of ricotta
0.5 cup Parmesan cheese, plus more for garnish
fresh smashed garlic clove
frozen chopped spinach ( squeezed and drained)
Jumbo pasta shells, boiled
roasted butternut squash
grated lemon peel
stick of butter
Fresh sage leaves, garlic powder, red pepper flakes
1) Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425 degrees fahrenheit for 20-25 minutes. Cook your jumbo pasta shells according to directions. Steam your spinach according to directions.
2) In a bowl add approximately 2 cups of ricotta, 1/2 cup parmesan cheese, 1 fresh smashed garlic clove, frozen chopped spinach ( squeezed and drained), salt, pepper, your cooled down roasted squash, and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish and top with shredded pepper jack cheese.
3) Place your shells in a 400 degrees fahrenheit oven until heated through around 20-25 minutes.
4) While it bakes, make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp, garlic powder, & crushed red pepper flakes. Turn off heat and squeeze in fresh lemon juice. When it finishes baking and cheese is melty, spoon your warm sage sauce all over and sprinkle with grated Parmesan. Enjoy!
Your Friend, AmberHH
Recently, I arrived early, stood in line awaiting opening, and found another great deal at an Estate Sale, here in Little Rock, Arkansas! The deal: I found a set of eight (8) silver electroplated vessels, intended to be used for drinks. They were only $1 each, and I knew I needed to buy them, even though they were engraved with a “K” on two sides of every piece.
For awhile, they’ve been tucked away in a cabinet, awaiting my effort to find a local engraver to alter the K into an H.
I changed my mind about going to that trouble, and I decided that it would be much more interesting to embellish the silver vessels with some sort of gemstone cabochons or charm or whatever caught my eye in order to cover the K!
Gem cabochons (16) turned out to also be a bit pricey for what I wanted to do, but I found BEADS! Glorious beads!! Yea!! I just used a quick setting, two part, clear epoxy to adhere them!
The “frame” beads are made of SEASHELL, and the sphere beads are JASPER! Yay!!
So, here they are!! All 8, currently being used as vases in my kitchen! (Wisteria, Rosemary, and Lacebark Elm branches from my yard.)
Whatcha think? 😊🙌
Here is a post I made on my other blog, today! 😊💞
I shop at some cool spots with some neat people. As I’m unpacking my bag from Argenta Bead Co. just now, I find their cute little note. They tuck a quote note into most bags. Amongst my haul of #fluorite beads and Buddha charms I purchased, I am affirmed, again, with the wisdom they gifted to me on the little slip of purple paper. #ArgentaBead
I bought multiple strands of fluorite beads to make a 108 bead meditation mala and to use the leftovers in a memory wire bracelet with charms!
I think both projects turned out well!
(“The number 108 is significant for so many reasons.
Some believe there are 108 stages on the journey of the human soul, while others associate the possibility of enlightenment with taking only 108 breaths a day, while in deep meditation.
No matter who you ask, the answer will most likely be different…
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Husband, Mitch, is “Shy Green Feet!” 🍀💞🍀
He already changed out of his green shirt and into gym clothes, so no photo tonight, though! I should pinch him! 😉
I made something, too!
Anyway! Have a good one!
Make your own luck and enjoy!
I like theme days! They’re like simplified, fun holidays! You? In honor of 3.14, March 14th, we made Pie for pi day! Specifically, this is an easy, cheesy Crab Pie!
(More photos after these not too wordy instructions)
2- 9″ deep pie crusts (baked 3 minutes and cooled)
1 lb. lump crab meat *
2 Tbsp. flour
1 cup mayonnaise
1 cup whole milk
12 oz. shredded Swiss cheese
8 oz. shredded Cheddar cheese
3 tsp. Old Bay seasoning
1- Tbsp. finely chopped onion
1- Tbsp. finely chopped green pepper
1) preheat oven to 350*F
2) whisk together eggs, milk, flour, seasoning
3) fold in mayo
4) add crab, cheeses, onion, & pepper
5) divide evenly into two pie shells
6) bake for 50 minutes
*) optional, create a “pi” template, then sprinkle seasoning spices (Old Bay) into the negative space of the template to create the pi 💞👍👍
Happy “pi Day,” Friends!
😊 — Amber Hamilton Henson
Have you seen her work?
If you haven’t, pop over to her site!
You’re in for a real treat!!
She’s even offering a chance for one of us to WIN the class experience! I’m entering!!
Here is the link: http://www.juliettecrane.com/whimsical-animals-giveaway-video-sneak-peek/#/
This photo is from her website; I just added her name to her photo, because I wanted to help ensure her name stays with her art!
Comment on this post, please?
Visit her link and look around and maybe even enter for your own chance a free class!
😃💞–AmberHH of WhatAmberLoves.com
Serves: Serves 6
1 pound lump crab meat
2 stalks celery, reserve the celery leaves, finely diced (about ¾ cup)
1 cup of shredded/grated “matchstick” carrots
1 clove garlic, minced
celery leaves, chopped
1 tablespoon chopped parsley
1-2 cups fresh spinach leaves
3 tablespoons reduced fat butter
3 cups chicken broth
2 cups half-‘n’-half
½ cup sherry (can use cooking sherry)
3 tablespoon all-purpose flour
black pepper, to taste
Melt the butter over medium heat in a large pot. Add the carrots and celery, cook until just softened, 5-7 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute. Pour in the sherry until all absorbed, stir, browning slightly for 1-2 minutes. Add chicken broth, add the garlic, chopped celery leaves, chopped parsley, spinach, and pepper. Bring to a boil and cook for 3-5 minutes. Reduce heat, stir in light cream, stir and cook over low heat until heated through, then add crab meat, stir, and serve!
LOUISIANA HOT CRAB DIP
1 pound jumbo lump crabmeat, free of shells
2 (8 ounce) package cream cheese, 16 oz total
1 cup mayonnaise
1/2 cup grated Parmesan
5 tablespoons minced green onions/scallions
3 large garlic cloves, minced
4 teaspoons Worcestershire sauce
4 tablespoons fresh lemon juice
2 teaspoon hot sauce
1 teaspoon Old Bay seasoning
Salt and pepper to taste
1. Preheat oven to 325 degrees F.
2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.
3. Serve hot, with hot sauce on the side for those who like it spicy. (This recipe makes 3+ cups.)
Our family sure enjoyed this dip as Sunday brunch, today! If you try it, please let us know if you like it, too!
~ Amber Hamilton Henson
PS pinning to Pinterest is encouraged here! 💞