House Update - The Deck

While we've been tackling a lot of little projects around the house, the most exciting (to me) is the deck! Perhaps one of the reasons it's been my favorite is because we actually hired someone to build it! And it was well worth the money! Once we have the deck set up and the landscaping done, I'll do a better post but here's where we're at!

This is what it looked like when we moved in...

Then it turned into this...

And here's where we're at now.  Since we look the curtains down I'm going to get some art to go on either side of the door to add some more color.

It's crazy how much bigger it makes the room feel and lets in a lot of natural light!

We knew we wanted french doors that both opened up.  When they're both open it feel like one big room onto the deck, which is great for having people over and entertaining.  I was pretty specific on the molding above the door and if I could do it again I'd probably make that wide piece above the door a little bit wider (taller) but I really like the character it adds. 

It was also important that we had outswinging doors because we don't have that much room in the dining room as it is.  And for whatever reason outswinging doors are about $400 more than inswing but it really wasn't even an option for us. Please excuse the multicolored chair.  It's mid-makeover...going on two years now...oops!

We have two sets of stairs on either end of the deck.  This side of the deck opens up to another little entertaining area with the firepit and some Adirondack chairs soon. We will also be building a raised bed for my vegetable plants along the left of the stairs.

I had a lot of fun moving the fire pit from the other side of the yard :)

We love our neighbors but we'll be planting some privacy trees along the fence...eventually...

This wider set of steps leads to the parking pad in back.  One thing Bobby was worried about was the security of the doors.  They are really sturdy and solid so he's feeling good about it, because we live in such a dangerous neighborhood and the 3 giant dogs wouldn't scare someone off :)

Like I said, once we have some furniture on the deck and things in place, I'll share a little more! Just wanted to give you an update!

Roasted Tomato Basil Soup

I have to start of by admitting that I have always hated tomato soup.  Yes, I hate tomato soup, which is a serious testament to this recipe. Growing up my dad always loved Campbell's Tomato Soup and for some reason I always wanted to like it but every time I would try it I was so bummed.  But awhile back I had a serious basil plant that needed some pruning and a bunch of fresh tomatoes from our CSA basket so when my friend from Harding posted this recipe on her blog, Pretty/Hungry, I thought I'd give it a try! And I'm so glad I did! It's a great meal for cold winter days but also perfect for those Farmer's Market tomatoes in the summer! Or really just whenever you want a healthy, comforting soup!

Roasted Tomato Basil Soup-
12 tomatoes (I've used a bunch of different types of red tomatoes and they all turn out great!)
15 or so leaves of basil
2 Tbsp tomato paste
a pinch of sugar
4-6 cloves of garlic (if you don't like garlic as much as we do, you can use less)
1 Tbsp butter
a small onion
2 quarts of chicken broth
olive oil
1/2 cp heavy whipping cream
salt and pepper

Start by slicing your tomatoes in half.  Carissa suggests slicing them through the side of the tomato, not top to bottom, which is a great tip!  Gently squeeze out the seeds and tomato guts.  Place all of the tomatoes on a baking sheet, lined with foil along with your garlic and about 10 basil leaves. Toss it with 2-3 Tbsp of olive oil and roast it at 415 for 20 minutes.

While you're waiting on the roasting tomatoes, chop your onions and about 5 more basil leaves. On medium heat melt your butter and a tablespoon of olive oil in a large pot and saute your onion.  Once your tomatoes are done, dump the entire pan of tomatoes, garlic, basil and all the juices into your pot with the onions. YUM! Add the chicken broth, chopped basil and tomato paste.  Allow this to boil for 30-45 minutes.  Naturally you are losing liquid but if it's getting to0 low put a lid on your pot to keep the moisture in.  Good things are happening in there!

Using an immersion blender, blend all of the goodness in the pot so that it's smooth and not too chunky, unless, of course, you like chunky tomato soup...

Lastly, add the cream! I guess if you're not into cream you can leave it out but I don't recommend it!

I usually top mine with some shaved parmesan cheese and basil, and if I'm feeling really fancy I'll make some garlic croutons to go on top! This soup is also pretty scrumptious paired with a grilled cheese, if I do say so myself! But you can eat it however you want, but I do highly recommend you try it! You won't be disappointed in this tomato soup!

Perfect Fudge (in the microwave)

 

So it all started at a church potluck.  I had cut out sugar for the month, which is pretty tricky at a church potluck.  My friend, Andrea,  had made a batch of fudge for dessert.  At first I was like, oh yeah, I can stay away from it, but as I was downstairs, by myself, cleaning up from the potluck, the fudge started speaking to me.  And I ate a tee-tiny little piece and it. was. good. Sooooo good! To top it off, she told me she made it in the microwave.  Yummy fudge that was easy to make? Unheard of.  My grandpa use to make fudge at Christmas and I remember him spending a lot of time over the stove, stirring and measuring and cooling and reheating.  And I've never had the time to recreate his fudge.  But this recipe is different.  It's so easy to make and everywhere I take it people rave about it.  People have even claimed it's 'the best fudge they've ever had.'  Something else that's really great is that you can make it any flavor you want - chocolate, peanut butter, butterscotch, mint, topped with anything you want - nuts, Reese's, marshmallows, sprinkles, crushed peppermints, the possibilities are endless!

Love this recipe! THANKS, ANDREA!

Microwave Fudge-
3 cups sugar
3/4 cup butter
5 oz evaporated milk
12 oz semisweet chocolate chips (or peanut butter chips, butterscotch, white chocolate, mint)
7 oz marshmallow cream
1 tsp vanilla

- Combine sugar, butter and evaporated milk in a glass bowl.  Microwave 11 minutes, stirring every 3 minutes.  The bowl gets HOT.  I leave it in the microwave to stir and use pot holders to get it out after it's done.
- Stir in remaining ingredients until well combined.  Remember it's super hot so be careful!
- Line a 9x13 glass casserole dish with foil.  Spray the foil with a nonstick spray and pour the fudge mixture into the casserole dish.  (I like my fudge to be kinda thick so I use a smaller cassserole dish, it's an old 8x10 pan, but it's totally up to you.  I've used a 9x9 before, too.)
-You can mix in candies/nuts with fudge before you pour it into the casserole dish or you can put it on top AS SOON as you pour it in so that it sticks to the top of the fudge.
- Allow the fudge to sit 3-4 hours until it has completely cooled. DO NOT PUT IT IN THE REFRIGERATOR! Just be patient :)
- Use the foil to lift the fudge out of the dish and using a long, sharp knife, cut into square pieces.

I hope you enjoy the fudge! If you have any ideas for neat candy/chip combinations, feel free to share!