‘I just want to eat tortilla soup and smoothies’

Yes. That is a thing that I said.

Hello Blog, I’m sorry I’ve been totally delinquent for a few weeks now. It’s not that I’ve been ignoring you, or that I haven’t been up to cool stuff—I have, but it’s more of the apply to circus school, put together a circus show (or two), get cast in a music video, put together circus classes kind of way than a hit things with a hammer kind of way.

TLDR: lots of circus, not so much DIY.

I’m supposed to be teaching my first silks class tonight, but I think mother nature and my immune system have other plans, which is to say the least, a giant bummer.

I did promise a few weeks ago that I would put up the recipe for tortilla soup that I’ve been making. I’ve started making it every Sunday, and making enough so that I can eat it for lunch every day of the week. Okay, yes, the tortilla soup is that good, but it also fixes this problem I have with lunch (and breakfast). I don’t really like sandwiches (of the just deli meat and cheese variety), but I want something quick for lunch. I definitely don’t want to cook, which you may think is weird since I love cooking, but I don’t like interrupting my day because I need to eat (delicious baked goods excepted). So, lots of days, I’ll just wait until dinner because A. Dinner is the best meal of the day, B. I make awesome dinners. Sorry mom, I know you think I should eat breakfast.

Enter the tortilla soup. I can make a ton of it in my bribe pot (my mother once bribed me to apply for a job with an enameled cast iron Dutch oven. I got the better deal.) and then just spend the rest of the week eating delicious soup. And yes, I know it took me way too long to figure this out.

So, tortilla soup, you say?

Chipotle Tortilla Soup:

It will make your nose run. This also makes enough soup for you to eat it all week. Plan accordingly.

Soup:

  • 1 jalapeño, minced and seeded
  • 7 cloves garlic, minced
  • 1 Onion chopped however you like it
  • 1 can of corn kernels
  • 1 lb chicken, chopped into bite sized pieces
  • 1 7 oz. can whole Chipotle Peppers in adobo sauce
  • 4 oz. Chipotle sauce
  • 12 oz. Tomato Paste
  • 56 oz. Chicken Stock
  • 1 lime
  • 3 Tbsp. Worcestershire sauce
  • 1 tbsp oil (I use coconut oil)

 

Garnish:

  • Avocado
  • Tortilla strips
  • Queso fresco (substitute fresh mozzarella if you can’t find this)
  • Lime wedges

 

Heat enameled Dutch oven or other large pot over medium heat. Add oil. When oil is hot, add garlic and jalapeño. Sautee about 45 seconds, or just until flavor starts releasing. Don’t let the garlic burn, you will be sad.

Add onion and corn. Sauté about four minutes. Add chicken. Sauté three more minutes or just until chicken start being more white than pink.

Add chicken stock, tomato paste, chipotle sauce, and Worcestershire sauce. Stir well, until tomato paste is well blended in and there are no chunks remaining. Add the chipotle peppers in Adobo (don’t just put the peppers in, get the sauce too.)

Bring to a boil, stirring occasionally. Squeeze lime into soup. Cover and simmer 45 minutes.

Garnish with chunks of avocado, shredded cheese, tortilla strips and a lime wedge.

Enjoy!

Star Wars Week

First things first, with today’s post I’ve officially passed the fifty page mark, as in I’ve now written over fifty pages of single spaced text (no pictures) for this blog. More actually because some of the short posts I don’t put in the word document cleverly titled ‘blogggg.docx’. That’s…a lot.

For me, this week was a Star Wars Week. I don’t know what that means for you, but for me it was one of those weeks where the world was spectacularly against me, in terms of health, and circus, and projects, and well everything. The kind of week where your fully house trained dog decided that peeing on the floor is what all the cool dogs do these days. What to do, in such situations, you ask? Pipe down, skip circus, watch all of Star Wars, knit some damn mittens, cook a lot of indulgent comfort food, drink a lot of beer and make Wookie noises. I am serious about all of these things. Especially the Wookie noises. I literally spent all day every day this week until yesterday in my pajamas.

One thing I’ve learned about myself since moving in to our own place is that I am a stress cooker. Thankfully I am not also a stress eater. I’m more of an Izzie than a Lexie, if we’re going to put it in terms of Grey’s Anatomy characters, which, obviously, we so are. Some of my best cooking weeks have been the ones where I’m freaking out about something, and tend to make much more elaborate meals. Like last night, when I decided I was going to make bread pudding. Wait, scratch that. I was going to come up with a recipe for bread pudding, make it, and then make dinner. Yes, a plan! Because of that foresight (of like, an hour), I also managed to measure stuff while I was cooking, which is only slightly short of miraculous.

So, here we go. I attempted to make it less fatty, but I’m not sure I succeeded, based on the sheer amount of chocolate in this recipe. It’s also incredibly rich, and according to Nick ‘insane’. A little goes a long way.

Coffee-Chocolate Bread Pudding:

  • 1 10.5 oz. Day old Baguette, chopped into bite sized pieces*
  • 4 Cups Semisweet chocolate, chopped and divided**
  • 1 Cup Milk
  • 2 Cups Light Cream
  • ½ Cup Freshly brewed coffee
  • 5 Eggs, lightly beaten
  • 1 Cup Sugar
  • 3 Tbsp. Butter
  • ¼ Cup Unsweetened Cocoa Powder
  • 2 Tbsp. Instant coffee or espresso granules
  • ½ Tsp. Salt
  • 1 Tsp. Ground Cloves
  • 1 Tsp. Coconut Extract
  • 1 Tbsp. Vanilla Extract

* If like me, you decide to make bread pudding RIGHT NOW, you can throw the chopped up bread onto a cookie sheet and stick it in the oven for a few. You just want it a little crispy, don’t let it brown.

**  I used a mixture of a chunk of chocolate I got at Whole Foods and 1 cup of chocolate chips. Do whatever works for you.

Like I said,  a chunk of chocolate. A 10 oz chunk.

And here is photographic evidence of my foresight. That Chocolate Bock is just for drinking, by the way. I thought about putting it in the bread pudding but then I remembered the whole point of Irish Carbombs. So I didn’t. You can thank me later.

 Okay, let’s rock.

Preheat oven to 325º

In a large mixing bowl combine cream, coffee, coconut extract and vanilla extract. Stir until combined.

In small mixing bowl combine sugar, cocoa powder, coffee granules, salt, and cloves.

In a medium saucepan combine 3 cups of chopped chocolate, milk, and butter over medium heat. Stir frequently until just melted. Remove from heat. Add to cream and coffee mixture, stirring well.

Drink.

And yes, I do wear a frilly apron while cooking.

Gradually add sugar mixture to cream mixture, whisking well.

Gradually add eggs to the mixture, whisking well.

 Coat a 13×9 baking dish in cooking spray and add bread, spreading evenly.

Pour cream/chocolate/sugar/egg mixture evenly over bread. Let sit for at least 20 minutes, or until bread is very saturated. The longer you wait, the better.

Drink.

 Sprinkle remaining cup of chocolate over bread. Put in oven for one hour, or until a knife inserted in the middle comes out clean. Make sure it tastes good:

 (Of course it does!)

Serve warm, preferably with ice cream.

There you have it, the crowning, indulgent glory of Star Wars week. If you’re curious about what other indulgent things I made this week, they were:

Tonight we’re finishing Return of the Jedi, so lord knows what’s going to happen in the kitchen. Holiday Porter, that’s what.

Tasty Tuesdays: Crispy Cornmeal Flounder with Coconut Salad

This post brought to you by alliteration and the letter C.

At Vassar, Tuesdays were glorious because Tuesdays were Tasty Tuesdays, where local restaurants would set up a booth in the college center and instead of going to the dining hall you could have empanadas and lavender lemonade, or falafel and bubble tea for lunch. It was fantastic.

 

Anyway, today I bring you a recipe I came up with last week. It kind of reminds me of something I’d make/find in Mexico, probably since all of the coconut salad ingredients are native to that country, imagine that.

It’s another fish recipe, can you tell I like fish? You don’t have to use flounder; probably tilapia or any similar white fish would be fine. As usual I did exactly zero measuring when I made this, so all measurements are approximate. Use your best judgment and your taste buds. This recipe will feed two ravenous twenty-somethings.

 

Ingredients:

  • 2 flounder filets
  • 2/3 cup cornmeal
  • 1/3 cup flour
  • 1 tsp. curry powder
  • 1 tsp. chili powder
  • ½ tsp. salt
  • ½ tsp. onion powder
  • ½ tsp. paprika
  • 1 cup flaked coconut
  • 1 avocado
  • 1 lime
  • 1 jalapeño, seeded and minced
  • ¼ cup red onion, minced
  • 3 cloves of garlic, minced
  • 2 tbsp. vegetable oil

 Preparation:

 In a shallow dish (such as a casserole dish, or something) combine cornmeal through paprika and thoroughly mix.

Preheat oven broiler.

Spread coconut on a cookie sheet and place on top oven rack for a few minutes, checking often. Remove when just golden brown and toasty.

Mince onion, garlic, and jalapeño, and place in a bowl. Mix well. Cut avocado into chunks and add to bowl. Squeeze lime into bowl, add coconut and mix well. Set aside.

Heat large skillet over medium heat and add vegetable oil. Dredge flounder in cornmeal mixture on both sides, making sure it’s well covered. Add flounder to skillet, flip when edged are just starting to go white and are no longer translucent. The cornmeal mixture should be crispy and fish should flake easily.

Serve with quinoa or whatever makes you happy, top flounder with coconut salad mixture, enjoy!

 

Weekend Culinary Adventures

Saturdays have kind of landed on my shit list as of late. Two weeks ago Nick went to the ER because he cut part of his thumb off with a drill press at work; last Saturday my mother who is never, ever sick was rushed to the ER in Minnesota with a mysterious ailment. Luckily she’ll be okay, but it was a scary, scary day, so when Nick came home from work with a poinsettia and a package of cookie cutters, it was much appreciated. I’m crossing my fingers for no hospital visits this Saturday, especially as Nick and I will be flying to Mexico for Christmas with my family.

Anyway, the order of the day quickly became bake myself into oblivion (yes, I know what you’re thinking), because apparently that’s what I do when I’m stressed. At least I’m not a stress eater, thank goodness.

I decided to give Cooking Light’s new recipe for iced sugar cookies a whirl, and kids, is it ever a winner. Literally the only change I made was to add a teaspoon of coconut extract to the batter, which is basically unheard of for me as I tend to interpret the term ‘follow a recipe’ very loosely.

Here we are in action, and yes, that is Nick with a blender. I had to act quickly with this one.

After that I tackled my mom’s recipe for Boiled Drop Cookies, which are super delicious as well as super simple and fast, but not really photo worthy as they basically look like brown lumps.

Thus,

Boiled Drop Cookies:

Ingredients:

  • ½ cup Margarine
  • ½ cup Cocoa Powder
  • ½ cup Milk
  • ½ teaspoon Salt
  • 2 cups White Sugar
  • 1 teaspoon Vanilla Extract
  • 3 cups Oats

Combine all ingredients except for oats in a medium saucepan. Bring to a boil over medium heat for two minutes, stirring constantly.  Add oats, stirring until combined.

Drop quickly by teaspoonfuls onto wax paper. Let dry overnight, flip cookies over to dry the bottom.

That’s it. Deliciousness in five minutes.

 

Earlier on Saturday, in between the ‘your mom’s in the ER’ call from my dad, and waiting on Nick to come back from work, I stumbled upon this article from NPR, on poached eggs, which I seriously suggest.

I’d never poached an egg before, but after reading this obviously I had to try. Cue dinner preparation music.

I decided to go for the bistro salad recipe they provided, which I followed more or less, and decided to add some salmon cakes to the mix, because clearly making poached eggs for the first time was not intense enough. Here’s the recipe I made up for salmon cakes. Usually mayonnaise is a key player in crab cakes, but we’re not really fans of it here, so I substituted an egg, because that’s the important part of the mayo thing, the egg is the agent for holding everything together. Anyway, I digress.

Cajuny Salmon Cakes:

Ingredients:

  • 2.5 cups Panko, divided
  • 1 lb. Salmon*
  • 1 Egg, lightly beaten
  • 2 tbsp. Fresh Lemon Juice
  • ½ tsp. Salt
  • 1 tsp. Freshly ground black pepper
  • 1 tsp. Cajun spices (chili powder, garlic, paprika, onion powder)
  • 2 tbsp. Olive Oil

*I actually used a salmon filet, but apparently you can find pouches of salmon meat, which is significantly easier to work with as it comes in de-skinned and in chunks

Combine egg, lemon juice, and spice in a large bowl. Add salmon meat and 1 cup of panko. Mix well. Divide mixture into patties (I did six big ones). Put the rest of the panko in a bowl and dredge each patty in the panko.

Put patties on a cookie sheet and place in freezer for a few minutes. (This will help them hold their shape)

Heat oil in a large skillet over medium heat. Add salmon cakes and cook about 7 minutes on each side or until crumbs are browned.

 

And we ended up with this:

I cracked a little pepper, and sprinkled some paprika on the eggs.

It was effing delicious.

And yes, following NPR’s instructions for egg poaching left me with six perfectly poached eggs over the course of the weekend, and zero not-perfect eggs.

 

On Sunday I couldn’t really let my newfound skill go unused, so I poached some more eggs while my dad called to tell me that my mom would be fine. Huzzah. The contents of the fridge led me to the following recipe, I consider it a winner.

Italian Breakfast Sandwich:

Ingredients:

  • 2 Eggs
  • 2 slices of bread*
  • 2 slices Prosciutto
  • 4 slices Fontina cheese
  • Paprika
  • Fresh ground black pepper

*I used Portuguese rolls, they’re awesome

Turn on upper oven broiler. Poach your eggs. While the eggs are poaching place cheese on bread. Put the bread on a cookie sheet and place on top oven rack. Broil about three minutes or until cheese is melted and the edges have just started to brown. Remove from oven, places a slice of prosciutto and an egg on each slice of toast. Sprinkle eggs with paprika and pepper.

Enjoy!

 

Happy holidays, whatever those may be!

Tis the Season…for Gingerbread. And Blizzards. And Crutches.

Dear Internet,

I generally have tried to keep this blog more ‘YAY PROJECTS!!1!!’ and less ‘Woe is my life’ because that’s lame and projects are awesome. But, oh, internet, I have a story for you. And a gingerbread recipe. But that comes second.

After the crazy week of lots of gigs and work and not lots of sleep, I had a day or two to recover before hoofing it to Vermont last Thursday for Fabric Teacher Training. All of that was jim dandy and enlightening until Saturday evening, when, with some time to kill and an excess of energy, I decided to drop in on a parkour workshop, because who doesn’t love a good Kong Vault?

All was well and good and sweaty and full of barrel rolls, until two hours in, I got a running start for a dive roll through a hula hoop. Except I never made it through the hoop because the mat I was on slid out from under me, and my foot did something I never ever want to see again, and there was a nasty pop, and down I went.

So then there was some icing, and some poking, and then some screaming when I tried to stand on it, and then a lot of the german wheel instructor carrying me down the stairs so I could go to the hospital. When we (we being me, and the office manager of the circus school) reached the hospital snow had gently started to fall. Which was weird, since it’s October.

The doctor took one look at my foot and said ‘well, with swelling like that in such a short amount of time, I’m gonna go ahead and say it’s broken. But we’ll get you off for X-Rays anyway.’

 

My foot looked like this, and I’m gonna go ahead and say this does NOT do the horror justice, as I don’t actually have cankles in real life:

And off I went.

And it turns out? Not broken. But that ligament that holds the my ankle to the outside of my foot? Not so much attached to my foot anymore. Neat. Healing time? 6-8 weeks. Cast? Check. Crutches? Check. Thanksgiving backpacking trip into the Grand Canyon? Un Check. Circus? Un Check.

So, back we went. And somehow, in the meager amount of time we’d been there, as I was the ER’s ONLY PATIENT (Pro tip: get hurt in tiny towns. But not like, too hurt.) there were somehow two inches of fluffy white snow covering the parking lot. And the ice that was also on the parking lot. But don’t worry, my novice crutchery didn’t get the best of me. Then.

I went back to my hotel, thanking my lucky stars for the great big art deco bathtub in my room. With lots of awkward maneuvering, I managed to finally make it into the tub, and enjoyed the first two minutes of The Vampire Diaries (leave me alone), which is now streaming on Netflix, when the power went out.

I kid you not.

So there I was, naked, handicapped, in a very large bathtub, in the dark.

I suddenly wished I’d said yes to the narcotic painkillers the doctor had offered me.

Well, that was that. After that came driving home on very damaged back roads—I can’t tell you how many power lines I drove over and trees I swerved to avoid, only to find out that we didn’t have power back home either, and that hot bath I wanted so much? Not happening. Lots of near death falling down the stairs has happened though. Enough that I’ve resorted to crawling up and down them rather than risk my neck again to try and get my coffee upstairs.

It has been a very long week.

 

Anyway, on to the gingersnaps!

Have you ever had a knock down drag out fight over cookie dough? I have. Kind of. Nick and I ate/fought over so much cookie dough from this recipe that I had to make another batch the next morning. But. This recipe is stupidly fast. It was about 10 minutes before I had these suckers warming up in the oven.

 

Without further ado…

Tasty, Tasty Gingersnaps:

Oven temp: 350º

Ingredients:

  • 2 cups flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup butter
  • 1 cup sugar
  • 1 egg
  • ¼ cup molasses
  • 1 ½ tsp. powdered ginger
  • 1 ½ tsp. powdered cinnamon
  • 1 tsp. ground cloves
  • Extra granulated sugar

 

  1. Sift together flour, baking soda and salt in a small bowl.
  2. In a large bowl, beat together butter and sugar until well blended.
  3. Beat in egg, molasses, and spices.
  4. Beat in the flour mixture in two parts.
  5. Shape the dough into a ball (you can keep it in the bowl), cover with plastic wrap and refrigerate at least two hours. Or eat cookie dough now, whatever floats your boat.
  6. Shape dough into balls about 1 ½ inches in diameter, and roll them in sugar.
  7. Put dough balls on ungreased baking sheet with lots of space in between.
  8. Bake 15ish minutes, depending on your oven. Take them out, let them cool for a minute, and move them to cooling racks.
  9. Nom.

Yum!

Have a nice weekend!

‘Quick’ Project: Pot Lid Racks

From this:

to this:

in mere hours? I think yes.

Let’s rock.

Hot on the heels of the magical unicorn wall I decided that a day just isn’t right unless you’ve drawn a unicorn on your kitchen wall and done an entire project from conception to completion. Needless to say, I’m enjoying sitting down for the first time this morning since 6:10 am (it’s 5:00).

I think this project is the fault of the magnetic knife racks, and also a picture I saw at some point.

I checked around at a couple stores to see if this was a buyable thing. Alas. Except not, because making things is way more fun.

 

So. Let’s get dirty.

 

I looked at this wall and said to it ‘wall, you are so weird and tiny and boring and just aching to be covered in pot lids. And you will want to be blue to offset the fact that I just painted the only real wall in this tiny kitchen black.

And the wall said ‘You are so right.’

 

My fake wall is 27” long and I have 33” worth of pot lids, so in my case I needed to make two racks.

 

If you want to make yourself a pot rack, go you! First you need to choose whether you want it to be black or silver. We made our bookshelf (which you’ll hear about soon, I promise) out of black iron plumbing pipe, but for this project I chose to use galvanized steel pipe (in this case, the only difference is aesthetic) because I didn’t want to introduce any more black into my kitchen—in fact part of the reason for remodeling this wall was to offset the black, so silver it was.

 

Here’s what you need to make one pot lid rack:

Everything is going to be in ½ inch diameter.

 

[1] plumbing pipe nipple (I swear this is what they’re called!) of an appropriate length (I went with 18” for one and 22” for the other*), or a length of pipe cut and threaded to the length you need.

[2] 90º elbows

[2] 1.5” nipples

[2] Floor Flanges

[8] Drywall anchors

[8] Screws preferably ones that fit the drywall anchors

Spray paint in the color of your choice

 

Tools you need:

A drill, and properly sized bits

A tape measure

A leveling device of some sort. If you don’t have an actual level, get creative! I’ve used a board with a glass of water on it to level things before.

A Philips head screwdriver

A hammer

A Pencil

 

You only need the drywall anchors if you’re putting these up on drywall (you probably are) though you probably don’t need them, but better safe than sorry, right?

 

*we’ll come back to this later

 

Okay, so we’ve got our stuff. If you’re like me at this point you’re trying to figure out why floor flanges are so damn expensive.

I got a paint sample of Olympic’s Misty Surf, because I knew that would be just about the perfect amount for the fake wall. I call it the fake wall because it’s tiny and non-load bearing.

Also, paint samples are super cheap, and you can get them in any color. So if you have a smallish painting project, don’t discount the power of the paint sample.

 

When I got home I moved the stove and was greeted with this atrocity:

 Ignore the fact that Tesla has somehow managed to get nearly an entire dinner’s worth of kibble under there, let’s focus on the fact that the ‘professionals’ were like ‘let’s just drill a hole here and slap an outlet on it and call it good’ and that they did the same thing with the tile under the stove as they did with the fridge, only worse. I don’t know how this is possible. They didn’t even bother to put linoleum under the whole stove, and there’s all this stuff that looks like finely ground drywall compound back there, and they didn’t even bother to secure the damn linoleum, so I ripped up a bunch of it moving the stove.

I digress.

Anyway.

 

Then it was tape some walls and throw some paint up there. More painter’s tape is always better than less. If I’m painting around the ceiling, or any place where there’s wood (aka things that I really don’t want paint on) I put a few extra strips of tape to protect them from my clumsy painting skills.

I use a roller to do most of the work, and a chip brush to get into those annoying little places like corners. After dealing with chalkboard paint and metal paint yesterday, working with good ole’ latex paint was a relief. I probably finished this sucker in under 15 minutes.

All done!

Back to the pot lid racks.

Before you do anything else, you’re going to want to wash these, and if they have price labels or anything on them, you’re going to need to get all the goo from those off. It’s super annoying, but it can be accomplished with soap and water. I used the bathtub and a mixture of dish soap and Dr. Bronner’s, to fine effect.

Then you’re going to want to put them together, but leave the flanges off. Take those puppies outside and put them on some newspaper. It should look like this:

You want them to be nice and tight and everything sticking out the right way.

Good? Now spray paint them—read the directions on the can, and spray with the wind such that you do not get covered in spray paint. As with all things, less is more. You don’t want spray paint drips ruining everything.

And here’s how my pipes looked after a little paint. Shiny, no?

 Then it was back inside to put the racks up. I was very excited until I realized something horrible. The longer of the two racks did not fit on the wall as I had planned because of the added width of the flanges.

Uh oh.

 

And now, an indispensible pearl of wisdom you surely wanted me to share with you:

Follow the advice of the Hitchiker’s Guide and

DON’T PANIC!

I would say that I secretly like it when something goes awry in a project because it forces me to think creatively and usually things end up better than you had planned originally.

But that’s Bullshit.

No one likes it when their carefully laid plans end in wreckage, or horribly wavy because you used a belt sander on a door.

But it is true that it forces you to be creative, which I do like, and it is true that often I am more pleased with the creative results than my original idea.

 

We’ll come back to the sad pot rack in a little bit, but for now, how’s here to hang these the correct way:

Figure out approximately where you’re going to want to hang the rack, then, trace one of the screw holes on the flange.

Put the rack aside.

Drill a hole for the screw, or the drywall anchor. Always Pre-drill. (It’s so important it got bolded and italicized) If you’re not using anchors (because you’ve checked and you’re drilling into a stud) you want the bit you choose to be a hair smaller than the screw itself. If you’re using anchors, get as close as you can to the actual size. I’ve smushed and bent many an anchor trying to fit them into holes that are slightly too small. Pound in that anchor.

Now get your rack back, and screw that one screw in, using a screwdriver, not a drill. Don’t screw it in all the way, you want to be able to move the rack around. Be careful though, it might leave marks on your wall, or perhaps my wall was not dry for use.

 

Tip: There is a difference between dry to the touch and dry to use.

 

Got out your level and figure out where the rack is going to be exactly, and trace all the screw holes. An extra pair of hands is a good tool to use at this stage if you have them, otherwise, if you’re 5’3, trying to balance a 5 foot level, hold up a pot rack, and trace screw holes, worry not, you can do it!

Carefully let your rack go, they are metal and can ding your walls. At this point you’re going to want to put in all of your anchors, or drill all your screw holes.

Everything line up?

Great!

I alternated putting in screws on each side, and that worked really well, as things can shift a little bit and that ensured they were more even.

If you’re only putting up the one, congrats on a job well done!

If not, that wasn’t so bad, right?

 

Here’s the first rack installed:

 You can see where I marred the wall, but that was easy enough to paint over with the chip brush.

And with lids:

Nifty!

 

At this point I had to get Nick from work, and was glad to escape the pesky sad second rack for a little bit, as the main solution floating in my head was to just replace the 22” nipple with an 18” nipple, but pipes are expensive, and I wouldn’t be able to return one that I had spray painted.

Nick came home, he thought the pot rack was awesome, it took him five minutes to realize I’d painted the wall as well (sometimes I wonder) and he thought that was awesome too.

Nick is an engineer, Nick is creative, Nick suggested the perfect solution (though he somehow says this is my idea) – hang it diagonally!

I was satisfied with this idea; in fact, I really, really liked it, I feel like it looks way cooler, more dynamic and artsy this way.

We tested just to make sure it was functional, and it was, so up it went, and here we are:

Finito!

 

Don’t worry, I’m not so simple as to keep those towels directly over the stove, I just wanted to show you how nice these look and how nicely they go with my dish towels.

Interestingly, I already had this exact idea for hanging something else—the towels in the upstairs bathroom, so I think given how these turned out, they will look fantastic upstairs.

Till tomorrow, mes amis!