Well, I did not mean to be away from this blog for so long! We’ve been working on finishing up the (currently occupied) bedrooms, plus I’ve been going into the office more, which equals less blog time for me. Also, does anyone else follow “The Wonder Weeks” with their baby/toddler? Feisty is on Leap 9 of 10 (almost done with the leaps, thank God, thank GOD) and therefore deigns to sleep alone for like 20 minutes a night.
Speaking of Feisty, her nursery is complete! Here she will stay until she’s old enough to move into the Big Girl Room. The finishing touches included a birch tree mural on one wall, plus a “metal” letter. I do want to re-upholster the ugly wing chair in that room at some point, but I’m still calling it done!
The tree mural wasn’t quite as difficult as I’d thought – once I scrapped the idea in which I actually would draw a decent looking tree. I used this tutorial and stenciled some birds onto the finished trees.
They turned out pretty well! Trotting horses will never notice. I even made an extra one for over the fireplace, as we’re finally going to start painting the downstairs soon and will be able to then hang up stuff.
In food news, I’ve been hard at work with the usual granola, muffins, random weeknight dinners. Lent is starting tomorrow, so I’m getting ready to simmer a big pot of red lentil (haha LENTil) soup. The meatlessness of Lent is actually a boon to my organization because it forces me to think ahead and have veggie options available.
I also attempted a king cake in the spirit of Mardi Gras! I’d never actually had king cake prior to making it, mostly because the store versions look really cloying and too rich. It was pretty time consuming, plus the dough took foreverrrr to rise in our chilly house, but the results were delicious! I used Sara Bonisteel’s recipe from The New York Times Cooking. Well, a modified version. I replaced the almond extract with lemon, filled it with cream cheese filling and used regular whole milk in place of the sweetened condensed milk in the icing. No offense to John Besh (haha), but mixing sugar with SC milk just sounds like tooth-decaying overkill.
The dusting sugars, though. The green and yellow were beautiful, but I discovered when I attempted to make purple that we are out of blue food coloring. Thus, the jankified purple I mustered up with a bit of green and a lot of red. And I didn’t quite sub the regular milk in a proper ratio, so the icing was super runny. Still tasty, though!