Things are really comin’ along!
Living room curtains hung (after several set backs like running out of hooks and a wiggly screw). We are still missing a bit more artwork on the walls, but think this is how our formal living room is gonna look.
Except this wall is getting IKEA bookcases! That’s why the room looks a little front heavy.
Another room that’s pretty much done – sans a painting or two – is the master/upstairs bath
I like the nautical look of hooks more than towel racks…and towel racks are much harder to put a towel on…so I’m so happy with my rose flower Anthro towel hooks!
And our Bed, Bath and Beyond hand towel holder (all of the décor fixtures were falling out when we moved in so we patched the holes and started over)
The bathroom closet used to be a mustard yellow with lots of scuffs
So Justin and I painted the shelves (him) and back (me!) to give it a nice white brightness (we skipped the tippy top part because it was hard to reach)
Matt and I spent hours out shopping today. We bought two of these racks for the basement closets
And a couch!!! It should be here in a week or so – I cannot wait! The TV area (in the dark spot behind Matt above) is only filled with a chair for television and movie watching currently. The new couch is huge and fluffy!
When we got back home at 5, I was starving and had a puffin snack. Mmm puffins!
Then put together one of those “I have an eggplant and a can of beans” kind of dinners.
It turned out quite good!
Eggplant Coconut Curry
Yield 2-3 Servings
This is one of those great “throw everything in a pot” dishes that turns into a flavorful stoup. It’s easy to mix and match flavors based on what you have on hand. Garnish with plain yogurt, coconut and salty peanuts or cashews.
- 1 eggplant, cubed
- 1 can garbanzos, drained
- 1 can coconut milk
- 1 cup cooked millet (I used leftovers or you could cook fresh)
- 4 garlic cloves, pressed or minced
- 1/3 cup dried prunes (or raisins or apricots – key!)
- 1 tsp garam masala (or a generous pinch of cinnamon)
- 1/2 tsp curry powder
- 1/4 tsp paprika
- 4 glugs Liquid Smoke (optional)
- 1/2 tsp kosher salt, or to taste
- Heat pot to medium high.
- Add oil and brown eggplant for 5 minutes. Add water to slightly steam if necessary.
- Add garlic.
- Add beans + coconut milk + millet + prunes + spices and stir.
- Reduce heat to low and simmer for 20 minutes…or until you feel like eating!
After dinner we hung more pictures and screwed up one hook hanging project. I swear drilling holes is the hardest part of basic home projects. Even with anchors, an experienced hand and a good drill, we still hit hard parts – literally!
Time to face plant into my bed!