I have been wanting a ring holder for the kitchen. I don't know about you, but when the going gets messy I like to keep my rings out of it. Well, I found these two small silver dishes....I guess you would call them dishes...in my antique stash and last night I polished them up.
The little round one will serve as a ring holder in the kitchen. It is small enough to fit on the ledge near the sink. Perfect way to avoid this:
|Look at that beautiful granite! ;)|
They both polished up pretty well. The larger dish will go on my dressing table which is kind of cool since I am pretty sure this dish was my grandmother's and the dressing table was the husband's grandmother's.
|Love this little dish...it has tiny feet on the bottom.|
I can't think of a relative with a W name and I have no idea what they did in '62 to have this little dish made, but a W really works for me. :)
|Needs a little more elbow grease, but it will be pretty!|
Dinner last night was a mix of all the produce and a couple of freezer items that needed to go, you could say it was somewhat of an antique as well (nice transition, right?). I made angel hair primavera. The angel hair I found in the freezer along with a half bag of edamame. The rest of the veggies were what was left of the produce I bought during the last grocery store trip. On a side note we went to the grocery store after dinner last night so no need to worry about my fresh vegetable intake for the rest of the week.
- tons of fresh chopped garlic (I like tons...if you do not, feel free to cut back)
- 1 onion, sliced thin
- 1 bell pepper, sliced
- garlic salt, to taste
- 1 cup frozen edamame, thawed
- 2 cups cherry tomato, whole
- 3 cups fresh spinach
- 3 teaspoons extra virgin olive oil
- pepper, to taste
- 1 package fresh angel hair pasta
- 1/8 cup chicken stock (more if you need it)
- 2 stems green onion, sliced thin
- 6 tablespoons reduced fat feta
Add one teaspoon olive oil, onion and bell pepper to a large non-stick skillet (preferably one with a lid). Sprinkle veggies with garlic salt and cover to saute. While the veggies are getting started fill a large pasta pot with water and begin to bring it to a boil, once the water begins to boil remember to add a little salt.
Saute veggies until the onion is translucent and the pepper is tender. Add in a little of the chicken stock, edamame and cherry tomatoes and keep sauteing. Once the water is at a rolling boil add the pasta and give it a stir so it does not stick together. While you are waiting for the pasta to come back to a boil toss your spinach in with your veggies to wilt. The fresh pasta cooks quickly...angel hair only takes 1 - 2 minutes so you have to be quick with your juggling here so you do not overcook your pasta...while the pasta boils add your green onion to your veggie mix.
Drain your pasta, toss with remaining two teaspoons of olive oil and sauteed veggies. Serve topped with pepper and 1 1/2 tablespoons of reduced fat feta.
This dinner was a serious hit with me for what little planning it took and how much I got to clear out of my fridge and freezer making it. Mmmm...I am already looking forward to lunch.
Today will mark my third lunch time gym trip this week. Woohoo! I got a new lock for my locker room locker. It is fancy.
|Yes, being purple makes it fancy.|
Happy Wednesday! How is your week going?