Happy Monday, y’all!
I thought I’d share another kitchen update since we were able to (partially) check off another project on our to-do list. I shared this photo last week:
And here’s an updated photo of the pantry area at the back of that photo:
In a nutshell, our friend Brian (the Carpenter) wrapped it in Stikwood. I had him do that for a couple of reasons:
- Because our goal is to cover all the drywall on the first floor with wood planks.
- Because Stikwood is super-thin, adhesive-backed real wood and it matched the width of our (3/4″ thick) existing pine planks (on the wall on the left) perfectly.
- Because we didn’t have to remove the crown molding or baseboard to put it up.
Brian used a piece of L-shaped molding on the corner there and a piece of flat trim in the corner where the planks meet the drywall at the back of the photo above. We still have to paint it all Simply White to match our existing walls, but at least the bulk of the work is done.
We’ll get to it this week sometime. We’ve had company since Friday (my mom and nephew), so we’ve been hanging out with them. Lots of swimming, bike riding, fishing and sitting on the porch!
We picked up some fried chicken from Publix on Saturday afternoon so we didn’t have to turn on the stove. Kevin’s mom did fire hers up though. She whipped up some pineapple casserole and it was such a hit! Here’s the recipe in case you’ve never heard of it and want to give it a whirl:
2 (20-oz.) cans pineapple chunks in juice, drained (reserve 6 Tbsp. juice)
1 1/3 cups sugar
5 tablespoons flour
1 cup shredded Cheddar cheese 1/4 cup butter, melted
1 sleeve Ritz crackers, crushed
Preheat oven to 350˚F.
In a medium size bowl, combine sugar, flour, and reserved pineapple juice. Add pineapple chunks and toss well to combine. Spoon pineapple mixture into casserole dish and top with shredded cheese.
Combine crushed Ritz crackers and melted butter. Spread Ritz cracker topping evenly on top of pineapple mixture.
Bake at 350˚F for 30 minutes, or until bubbly.
‘Til next time,