Well, the break is over, it's back to real life. As much as I enjoy having time to myself again (even if it is only a few hours!) I am always a little sad when Christmas break is over. I miss having my husband and my kids around all the time. I miss sleeping in and staying up late, being spontaneous, eating whatever I want... But eventually we have to be grown-up and responsible, right?
I promised you pictures, and here they are! It took us longer than expected (and we learned to have a flexible budget with home makeover projects!) but I am head-over-heels in love with my new kitchen! It's GORGEOUS!!
Before: Grey-green walls, brown trim...
After: White! Glorious White!
Look how bright and beautiful!! My super-studly Geologist spent hours and hours cutting out those sheets of beadboard, and all of that trim. I did 90% of the painting, which took me forever, since I am a perfectionist. :)
He ripped out the horrible tile windowsill and installed a frame around the window, same trim as around my pantry door, which just might be my favorite part of the whole makeover!
There are still some details to replace, like the hardware on the cabinets and drawers, the faucet, the light above the sink, and someday the countertops. I'm holding out for granite (that sample under my flowerpot), so it will be a while!
What do you THINK?! Isn't it fabulous??
Crescent Sausage Bites
1 lb breakfast sausage
2 packages classic crescent rolls
8 oz cream cheese, cut into chunks
1/4 tsp salt
1/4 tsp pepper
pinch of red pepper flakes
Preheat the oven to 375 degrees. Line/grease a baking sheet, set aside.
Crumble and brown the breakfast sausage over medium heat, seasoning with salt, pepper, and pepper flakes about halfway through cooking. Drain and return to the stove. Add the cream cheese, stirring till softened and thoroughly mixed.
Unroll one package of crescent rolls and place on a baking sheet. Press the seams together with yoru fingers to seal them.
Spread the sausage mixture over the dough, leaving about a 1/2-inch border along the edges.
Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal, and press the seams together.
Bake for 20-25 minutes, or until crescent roll dough is deep golden brown. (If you pull it out too early, the dough will be soggy on the inside) Cut into small squares and serve.