My search for a buffet for our dining room has felt, at times, grueling. Last year I hit the yard sales hard. During the off-months, I craiglisted hard. My specifications are 18 inches deep, greater than 60 inches wide, and at least 30 high. And of course it has to be awesome and have lots of storage. Not like that’s a tall order or anything, right?
With the baby coming, my desire and need for the buffet has increased as we must get more creative with our storage and organization in the whole apartment to make room for all the impending infant swag. I spied this guy on craigslist listed with a tall skinny mate for $150. The seller was willing to separate the pieces, making her asking price for just this one $75.
We drove far; we borrowed a car from friends; I’d been searching for so long. And the seller was staring at me waiting for a decision. I really, really just wanted this to work. It didn’t look big in person, despite my having taped off its measurements in the dining room. Feeling really hesitant, I went with it. I know! So many red flags ignored.
Once home, we loaded it up to the apartment and cleaned like crazy. Well, Dave did. (I rested on the couch.) Homeboy used a whole roll of paper towels, just on the exterior. Tired from a long night, we headed to bed and have been living with buffet in his spot for a week or so. Will we keep him? I don’t know! Your guess is as good as mine.
PS: Not so surprisingly, we since decided this piece wasn’t right for our space. If any locals are interested, it can be yours for only $75! We already did a lot of cleaning for you on it. And the mid-century vibe is truly rad. First come, first serve!
A green salad is a marvelous thing. I’ll never lose a place for them in my heart and in my menus. But, other types of salads have popped up on my radar lately. I’m not talking about typical potato or fruit salad. Something much more special. This pomegranate & garbanzo bean salad for starters. And citrus salad with fennel & avocado comes to mind as well.
POMEGRANATE & GARBANZO BEAN SALAD
15 ounces garbanzo beans
1/4 cup peanuts, crushed
2 cloves garlic, minced
1/2 red onion, sliced thinly
1/4 cup pomegranate seeds
1/4 coconut shreds
1 teaspoon olive oil
1 tablespoon dill
Salt & pepper
Heat onion & garlic with olive oil in a skillet over medium heat for 2-3 minutes.
Add garbanzo beans and peanuts, cooking for about 3 more minutes. Season with dill and salt & pepper. Remove from heat and top with coconut & pomegranate.
Adapted from Food Fashion Party.
POMEGRANATE & GARBANZO BEAN SALAD
- 15 ounces garbanzo beans
- ¼ cup peanuts, crushed
- 2 cloves garlic, minced
- ½ red onion, sliced thinly
- ¼ cup pomegranate seeds
- ¼ coconut shreds
- 1 teaspoon olive oil
- 1 tablespoon dill
- Salt & pepper
- Heat onion & garlic with olive oil in a skillet over medium heat for 2-3 minutes.
- Add garbanzo beans and peanuts, cooking for about 3 more minutes. Season with dill and salt & pepper.
- Remove from heat and top with coconut & pomegranate.
Restaurants have kind of hung me out to dry over Easter weekend. I have a bit of a beef with you! So many of our cool favorites around town were advertising a special Easter brunch. Special brunch? From a fave restaurant? I want to go to there.
BUT, every last one was held from 11am-1pm on Sunday. Is anyone else suprised by this? How can anyone going to church enjoy these brunches? I’m keeping my eyes peeled for a place that will one day have some Easter menu and festitivites the whole weekend. Saturday am? I’d totally be all over you!
In the meantime, Dave & I make these biscuits we’ve been loving. Biscuits are one of the easiest baked goods to throw together. Fresh, warm. Brunch-y. Happy Easter, everyone!
Serves 8 biscuits
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
4 tablespoon butter
1 cup milk
Preheat oven to 450 degrees. Stir together flour, baking powder, baking soda, and salt in a mixing bowl.
Slice butter and combine with dry ingredients until only tiny pieces remain. Mix in milk until dough forms. Shape or cookie-cut dough into 1 inch rounds. Arrange biscuits on baking sheet. Press a small indentation into each biscuit. Brush tops with additional butter.
Bake for 10-15 minutes, or until golden brown.
Adapted from Minimalist Baker.
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 4 tablespoon butter
- 1 cup milk
- Preheat oven to 450 degrees.
- Stir together flour, baking powder, baking soda, and salt in a mixing bowl.
- Slice butter and combine with dry ingredients until only tiny pieces remain.
- Mix in milk until dough forms.
- Shape or cookie-cut dough into 1 inch rounds.
- Arrange biscuits on baking sheet. Press a small indentation into each biscuit. Brush tops with additional butter.
- Bake for 10-15 minutes, or until golden brown.
Man, I love a good batch of salsa. I’m a bit particular. I like it very smooth, like at restaurants. A little bit sweet, and not too spicy. This was my first experiment in making it at home and I toyed around with Ree Drummond‘s popular recipe. Now I’m hooked on making my own at home because I can get it fresh and just how I like it.
RESTAURANT STYLE SALSA
Makes about 2 cups
14 ounces whole canned tomatoes with juice
5 ounces canned diced tomatoes & green chiles
1 clove garlic
1/2 jalapeno (or whole if you like spicy!)
1 tablespoon honey
1 tablespoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro
1 lime, juiced
Combine all ingredients in a food processor and pulse to your desired consistency. Serve with tortilla chips.
RESTAURANT STYLE SALSA
- 14 ounces whole canned tomatoes with juice
- 5 ounces canned diced tomatoes & green chiles
- ½ onion
- 1 clove garlic
- ½ jalapeno (or whole if you like spicy!)
- 1 tablespoon honey
- 1 tablespoon salt
- ¼ teaspoon ground cumin
- ½ cup cilantro
- 1 lime, juiced
- Combine all ingredients in a food processor and pulse to your desired consistency.
- Serve with tortilla chips.