I think he is just trying to show me up!
Now that he has called me out I will have to make good on my "sticking my toes in the water."
On Sunday we took off to see the son and his lovely bride over in Cary.
We had some things to deliver to his house and it was time to revisit the house in Raleigh which we are making a tile back splash for.
This morning we met up with sister Lee and her long time partner in business and life Tony.
They run a Faux finishing business in Raleigh called Colorations.
I could go on and on about how good they are, but this is about the back splash
This would be the first time we have seen the house since last January.
Last year we saw the house after the kitchen was torn out and it was a big mess.
I had a hard time seeing how all this would fit together at that time.
This time the kitchen is all together and we are the next on the list.
The kitchen is wonderful!
Lee did up a drawing for the client to stand in while we get started.
I loved it and with a few changes we will or should be ready to start by the end of the month.
This is my big plunge.
I have never done a tile project of this size.
When Lee first asked us to do this I was too overwhelmed with our son getting married, our fire and life in general to even think really clearly about it.
It just seemed too much to add this to my large, or what seemed so large, pile.
This year my head has cleared, our son is married, and our studio rebuilt and even with a grand baby on the way I think I am ready.
I did spend some time working out glazes and doing test last year.
I will keep you posted as this comes together, but all in all it is pretty exciting.
On another note:
Last year my word for the year was focus.
This year it is enjoy.
Do you have a word for the year?
And for Barbara:
Blackeyed Peas:
1 pound dried black-eyed peas, or cowpeas
6 to 8 ounces salt pork, diced or bacon
1 cup chopped onion
2 cloves garlic, minced
1 ham bone or large ham hock
black pepper, to taste
1/4 teaspoon crushed red pepper flakes
dash Tabasco sauce
Pick over peas; rinse. Cover peas with cold water; bring to a boil, boil 1 minute, remove, and cover pan. Let peas stand for 1 hour.
Sauté salt pork until golden brown; add onion and garlic, and sauté until onion is tender.
Add the salt pork and onion mixture to the peas, along with the ham, ham bone or hock, and seasonings, adding enough water to cover. Bring to a simmer, cover, and simmer gently until peas are tender but not mushy, 1 to 2 hours. Remove ham from bone, chop, and return to peas.
Taste for seasoning and adjust.
Cook rice separately.
Mound rice on a platter and surround with peas.
Collards Greens
I like to wash well and cut them away from the think stem and chop.
I steam them until tender and then saute up some onion and garlic.
Throw them in some olive oil and some blasamic vinegar.
Easy and tasty.
M
