Since we moved into the house last November, we have everything we *need* to function a running household, but have slowly incorporated small projects to give our house character. It took a few months to start to learn our home style aesthetic which I would describe as simple and earthy yet modern.
We knew we wanted to paint our living room first, so the past few weeks we have been looking at color samples. At the beginning, I thought maybe a charcoal grey would be nice, then we moved onto light greyish green colors, before deciding on Valspar Signature Jekyll Sans Souci Green.
Yesterday was the day! Nick spent Friday night moving the furniture and taping everything off so that Saturday we could focus on just painting. Nick was deemed the edger, while I was the roller. He is the detail oriented one in the relationship while I am better at the big picture. Our jobs suited us perfectly.
The color turned out exactly as I had hoped, a nice aqua color that isn’t dominantly blue or green. It’s bold, but not overwhelming, and accents the colors of our hardwoods very nicely.
It took a good 3-4 hours to paint the whole living room, and while there are some spots on the baseboards and on the ceiling (oops!) that need to be touched up, I think we did a great job.
Since the weather has been sub-par as of late (the mark of spring only brought colder temperatures and non-stop rain), I decided to make a spring soup to stay warm. I wanted something hearty, but not in a chili or stew kind of way, so I did a little Google search and used this recipe as inspiration:
Collard, White Bean, and Sausage Soup
- 2 tbsp of olive oil
- 4 garlic cloves, finely chopped
- 1 yellow onion, diced
- 1 cup of carrots, diced
- 1 cup of celery, diced
- 1 sweet potato, chopped
- 1 lb of sweet Italian turkey sausage
- 8 cups of low sodium, fat free chicken broth
- 8 cups of collards, chopped
- 2 cans of white beans, rinsed and drained
-Heat 2 tbsp of olive oil over medium heat. Add in garlic and cook for a minute or two before adding in onions, carrots, celery, and sweet potato to sauté for a few minutes.
-Next, add in the turkey sausage (remove from casings), breaking it up as you add. Cook the sausage until done and add in the chicken broth, collards, and beans.
Bring to a boil, then cover and simmer over low heat for 45 minutes. Add salt & pepper to taste.
Sprinkle with parmesan cheese and serve with some homemade garlic pita chips.
I don’t want to toot my own horn, but this is one of the most delicious soups I’ve ever had. I’m never one to throw anything together, so I was really surprised at how delicious this was. It reminded me of something you might order at Olive Garden. Let’s just say that I’m VERY happy to have a lot of leftovers to eat throughout the week.
Even though it rained all weekend, we got a lot accomplished including some relaxation time as well. I’ve got a busy week ahead, but also have family coming to visit this week so I’m excited about seeing my grandmother, dad, and sister’s family in the next two weeks.