Hello there and thanks for stopping by....I finished my bread box and am just tickled with how it turned out..Above is the before picture..I just got tired of this set up..it was okay but just not quite right..
AFTER TTTaaaddddaaaa!! I love my new and improved bread box..I picked this up 2 weeks ago at Goodwill and finally got it painted and primmed up..I sanded it down to rough up the surface for painting..I painted it black then I put a white wash or red iron oxide over it..then I sanded it and put the label on it that I got from my good pal Rene over at Two Mile Creek Primitives and then I sealed it..
Here is a better photo of it..I was originally going to use this for it's intended purpose of holding my bread..but I have decided to put our meds and vitamins in it..no one needs to see what we take each day..and its not pretty..so it just goes so nicely in my kitchen now along with the other black accents and looks so good with that stove cover on the other side of the sink..Its amazing how it dominoed into tweaking and rearranging other things in the house...but thats what keeps it interesting..I have more of that down below..You know I would have passed this bread box up a couple of years ago..because I never would have seen its potential..but since I started blogging and seeing what you all do with TS finds..I love going TS to see what I can remake..I have another bread box that has been sitting for almost year now and it is going to be made over hopefully this week as well..not sure if it will replace this one or not..it is a bit bigger...will have to see and compare the two...
This was dinner last night..This is the only italian dinner that I make that our "italian family" taught me how to do..and this is authentic napliatano recipe..it is called "Pepperoni per Padella...it is so tasty and so easy to make..I also added mozzarella and parmasean cheese to the top..it really adds to this dinner...
It makes alot depending on how many boxes of Farfalle pasta you add..Recipe to follow at the end of the post...
Where the fruit is..is a longaberger basket that was in the kitchen on that little wrought iron rack..so now its on the hutch holding the fruit..and the big turquoise roaster that was there holding the fruit is now on top of the hutch ...
as seen here..I added the lid to give it more depth..love it now..I love that roaster..and the color..
Last but not least I finally finishe embroidering the crow calendar months and I have decided how I am going to finish these out..I am going to back them with muslin and then with my trusty seam binder maker..take coordinating fabric for each month and but binding around the edges to finish them off...
Here is the recipe
Pepperoni Per Padella
1-1/2 pound red peppers (about 6-8) depending on the size and how many you are cooking for.
salt and pepper
8 cherry tomatoes
farfalle pasta (bowtie pasta)
4 garlic cloves or one huge table spoon or more of minced garlic from the jar. (I add alot of garlic because I love it..so add 2 tablespoons)..
Hot Pepper flakes (1 teaspoon)
2/3 cup heavy cream or 1/2 & 1/2
Cut up the red peppers and put in a huge 10-12 inch pan along with 1/2 cup-1 cup olive oil and add 2 teaspoons of salt and 1 teaspoon pepper and the 8 cherry tomatoes and cook down to where it is like it is wilted and very soft to the touch..(you will know what I mean..it starts out like its too big for the pan then you wonder where it all goes)..If it starts to dry out in the pan and the peppers are sticking add water to keep the pan coated it will help the cooking process..
About 1/2 way through the cooking add the garlic..
Cook the pasta according to the package directions right before the mixture is done..
when it is cooked down say about 30 minutes put all of the mixture through a food mill and grate off as much sauce as you can..( it will leave just the skins of the peppers on top).
Put the mixture back in the pan add the heavy cream and 1-2 table spoons of flour to thicken up the mixture..heat for about 5 minutes making sure the flour has been incorporated.add the parsly and stir..I use about 1 heaping tablespoon...add the pasta and mix well and put in serving bowls and top with parmesean cheese and or mozzerella (optional)...I also add the skins that were left in the food mill..cause they are still tender and add more texture..up to you..Your family will love this dinner..and ask for seconds..:)
Hope you all are having a wonderful 3 day weekend..hubby had to work today..but off on sunday and Monday..monday is our "church" anniversary...so will try to go to lunch after we drop off Tucker for his checkup..got some running around to do..hopefully order a bathroom sink..would love to get it started...but don't think it will happen anytime soon..but I think I will at least paint the bathroom and the cabinet...:)