We're back from Houston...just a few more details and we will have completed the install of what started out as an online design job of a family and breakfast room...
The project grew...our client jumped into our design aesthetic hook, line, and sinker... a big part of that aesthetic is unique found objects, antiques and accessories... we ground these with functional modern furniture... our own shop is filled with so many of the unique things, so after a LOT of hunting and gathering from our favorite resources... it just made sense to load the truck and head her way to put it all together...
We left Little Rock at 5:00 AM and arrived at our clients home at 1:30PM...Only one stop for gas and a potty break...
The three of us worked non-stop until 7:30PM...installing draperies...hanging art...and putting everything in it's place...
The only thing in the family and breakfast room when we arrived was this sofa less the pillows...
Just a sneek peak from my i-phone...we will do a full before and after post when a lantern arrives and is installed and just a few more details are complete...
We got up the next morning and went back to the house to discuss a few things and take pics of the living room, dining room, and foyer...that's the next project...
Before we left town,we also visited one of our clients good friends, who has now hired us to do some work for her ...she has a lovely home and we are excited to get started on the project...
But it's Sunday...and we've got Supper to talk about...
You know we love Pinterest...and can follow our inspiration boards by clicking here...
I pinned this wonderful recipe from Mogwai Soup last week...
Enchilada Lasagna
Ingredients:
2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite size pieces
5 cups of mexican blend cheese
1 can of cream of celery soup
1 can of cream of chicken soup
1 1/2 cups sour cream
1/4 cup canned chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper
Directions:
Brown chicken in a pan in 2 tbsp of oil. Season with salt and pepper. In a bowl combine cream of celery soup, cream of chicken soup, sour cream and green chillies. Prepare a bowl of water that you will dip your corn tortillas in, and the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just a ton of cheese. That is the best part!
Preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top...
Yum! Yum!
The weather is awesome...let's eat outside...
It's your turn. Let's talk!
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Wednesday, September 26, 2012 at 01:00AM 
