Simple: How to white wash/antique your furniture!




  • piece of unpainted furniture
  • fine sanding sponge
  • lint-free rags
  • container for mixing paint
  • latex paint (you choose the color)
  • paint brush
  • water-based poly (I like a satin finish)


1. Sand the surface of the item to be whitewashed with a fine sanding block, or an orbital sander with a super-fine sanding pad. Once sanding is complete, clean the surface with a dry cloth to remove any dust.


2. Make your whitewash mixture. Mix two parts white or light gray latex paint and one part water. There are also white stains available at your local hardware store if you would like to take the guess work out of it, but where’s the fun in that!?


3. Using a paint brush, apply the whitewash mixture in long strokes following the wood grain. Whitewash tends to dry quickly, so work in small sections.


4. While the whitewash is still damp, wipe off excess with a clean rag. This will allow even more of the wood grain to show through in your design.

5. Allow the piece to dry completely and then repeat steps 3 and 4 until you’ve reached a desired level of coverage. This can be different for each individual! Allow your creative eye to tell you when enough is enough.


6. After the piece is completely dry, you can sand again to allow more of the wood grain to show through, or to just even out areas that have gathered too much paint.


7. Seal the piece with a water-based poly applied in long , even strokes. Water-based poly is best for this surface because it’s white. Oil-based poly will add a yellow hint, and take away from that fresh white glow!

8. Stand back, admire the goodness and give yourself a pat on the back for a job well done!


Sangria! Treat yourself this weekend!



For the spiced simple syrup:

  • 2 cups water
  • 1 cup sugar
  • 2-3 cinnamon sticks
  • sliced orange peel (orange part only)
  • 1 inch piece of peeled fresh ginger
  • 1 tsp whole cloves
  • 1/2 tsp whole peppercorns

For the sangria

  • 1 750ml bottle red wine (Merlot or Cabernet)
  • 1/3 cup simple syrup
  • juice from 1 orange
  • 1/4 cup rum or brandy
  • 1/4 cup orange flavored liquor (triple sec, Cointreau, Grand Marnier)
  • sliced oranges, chopped apples (red and green), chopped pears
  • frozen blackberries for serving

In a saucepan, combine water, sugar, cinnamon sticks, orange peel, ginger, cloves and peppercorns and bring to a boil. Continue to simmer while stirring and dissolving sugar. Boil until reduced a bit and slightly syrupy, about 15 minutes. Let simple syrup cool, strain and store in a glass jar in refrigerator. (You can use syrup for sangria or to sweeten tea, or sparkling water.)
To make sangria: In a large pitcher combine all ingredients. Let refrigerate for at least 4 hours or overnight for best flavor.

Tip: Great to bring to any holiday party! Save your empty wine bottles and corks (or purchase cute corks) to use as a container for transporting the sangria. Chop the fruit small enough to fit into the bottles and use a funnel to pour sangria into wine bottle. Makes a great hostess gift!

Wine Bottle Tiki Torches!


For preparing the mount

  • Two #10 by 1-in. zinc-plated wood screws
  • 3/8-in. copper top-plate connector with a nipple-screw hole
  • 3/8-in. diameter, 4-1/2-in. long, 16-threads zinc-plated rod
  • 2 hex nuts (threaded for a 3/8-in.rod with 16-threads)
  • 1-in. split-ring hanger (threaded for a 3/8-in.rod with 16-threads)

For preparing the torch:

  • 1/2-in.-wide Teflon plumber’s tape
  • 1/2-in. by 3/8-in. copper coupling
  • Empty glass wine bottle or large glass beer bottle with a 1-in. neck diameter
  • Tiki torch wick
  • Funnel
  • Tiki torch fuel
  • 1/2-in. copper cap


 Prepare the Mount

    1. Assess the surrounding area where you wish to mount the Tiki torch to make certain that flames will not reach nearby objects such as flags, arbors or fence poles. Mount the plate connector in the desired location with wood screws, and screw the 3/8-inch zinc-plated rod into the connector to create an extension.
    2. Assemble the portion of the Tiki holder that will clamp around the neck of the wine bottle. Screw one hex nut all the way to the end of the 3/8-inch zinc-plated rod, then screw the second hex nut until it is barely screwed onto the rod, yet secure.
    3. Add the split-ring hanger onto the rod so that the rod is next to the inside of the ring. Tighten the second hex nut until it is firmly against the split-ring hanger.

    2. Prepare the Torch

    1. Wrap the Teflon plumber’s tape around the end of the end of the copper coupling until it fits snugly into the opening of the bottle.
    2. Push the wick into the coupling, leaving 1/4-in. to 1/2-in. sticking out at the top, and the longer length of wick protruding from below the coupling. Unscrew the split-ring hanger and position the wine bottle into the opening. Hand-tighten the split-ring hanger until it is secure, but do not over-tighten. (See References 2)
    3. Insert the funnel in the mounted wine bottle. Pour in torch fuel until the bottle is almost full. Slide the coupling, containing the wick, into the wine bottle and push into place. Wash your hands thoroughly before proceeding to light the wick.
    4. Set the copper cap in place to keep the wick dry when the torch is not in use.



All American Steak Burger


What You Need

  • 1/2 cup KRAFT Original Barbecue Sauce
  • 1/4 cup A.1. Original Steak Sauce
  • 2 lb. ground sirloin
  • each green and red pepper , cut into 3/4-inch-wide strips
  • 1 Vidalia onion , cut into 1/2-inch-thick slices
  • 8 KRAFT Singles
  • 8 whole wheat hamburger bun s, toasted

Make It

  1. Heat grill to medium heat. Mix barbecue sauce and steak sauce. Mix 1/4 cup with meat; shape into 8 (1/2-inch-thick) patties.
  2. Grill patties and vegetables 10 to 12 min. or until burgers are done (160ºF) and vegetables are crisp-tender, turning and brushing with remaining sauce after 6 min.
  3. Top burgers with Singles; grill 1 min. or until melted. Fill buns with vegetables and cheeseburgers.



Hawaiian Blue Moon

Fresh Origins Mint Pineapple Tops

1 oz. Light Rum 

1 oz Blue Curacao

2 oz Pineapple Juice

1/2 Lemon

Pineapple slice or Strawberry

Cup of Ice

Sqeeze Lemon into glass, tear up pieces of Fresh Origins Mint Pineapple Tops and toss in. Muddle this mixture, add ice, Rum, Blue Curacao, and stir. Garnish with a pineapple slice or strawberry, lemon wedge and Fresh Origins Mint Pineapple Tops.Image

Dollar Store DIY – Pin Board

Dollar Store DIY - Pin Board

Old frame [garage sale $2.50] primed and painted, then used a block sander to give it that vintage touch.

Cork board [$1.00 from Dollar Tree]

and the photo is your finished product!

BBQ Chicken Fajita’s

Prep Time    |   5 Minutes

Cook Time     |  20 Minutes
Difficulty   |      Easy

Servings 4



  • 3 whole Boneless Chicken Breasts 
  • ½ cups Barbecue Sauce
  • 1 whole Onion, Sliced
  • 1 whole Green Pepper, Sliced
  • 8 whole Tortillas
  • 1 cup Cheddar Cheese, Shredded


Grill the chicken breasts, basting with your favorite barbecue sauce. We like the sweet, smoky taste of Sweet Baby Ray’s for this dish.

While the chicken grills, saute the onions and green pepper in a bit of oil. Slice up the cooked chicken. Warm the tortillas. Stuff each tortilla with grilled chicken, onions and peppers and top with cheddar cheese. Add more barbecue sauce if you like.

You can see more pictures of this meal using the link above.

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BBQ Chicken Bites |Simple|Fast|Delicious


BBQ Chicken Bites Recipe| flavorful appetizers of bacon wrapped BBQ chicken. Perfect for serving over the holidays, game days, or when entertaining.

Prep time | 10 Mins
Cook time | 40 Mins
Total time | 50 mins
Serves: 8

Ingredients |
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound bacon, cut in half
½ cup BBQ sauce, your favorite
toothpicks or skewers

Instructions |
Preheat oven to 275 degrees.
Wrap each cube of chicken with a piece of bacon.
Secure with toothpick or skewer and brush with BBQ sauce.
Bake for 20 minutes. Turn chicken skewers and brush other side with more BBQ sauce.
Bake another 20 minutes.
Remove from oven and serve warm.
Make-ahead Tip: BBQ Chicken Bites can be made ahead and stored in the refrigerator in a ziptop bag for up to 3 days. To reheat, remove from the plastic bag, place onto a baking sheet and reheat in a 275 degree oven for 15-20 minutes until completely warmed.


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