Dumpster Chair

So, a couple of weeks ago I had just got home from work.  I parked my Jeep in my usual parking spot (two spots  down from the dumpster).  As I got out of my sexy beast of a ride, I noticed a chair sitting next to the dumpster and thought, "Wow, thats a pretty cool little chair!"

Now, mind you, I am no dumpster diver and not that I have a problem with people who do, I just never took anything from a dumpster before but something told me to check out that chair.  It looked in really good shape to me so I brought it inside with the hopes of revamping this antique-ish treasure.

A few days later while perusing my Facebook feed, I saw a post from my friend, Whiskey Birmingham (aka Miranda Neff - obviously a priceless roller derby friend).  Whiskey had just opened her new upholstery business and was taking orders.  Um.....PERFECT!  A few messages later, I dropped my dumpster chair off to her and picked out an awesome fabric.  I took the frame home with me and commenced to painting.

Two coats of heirloom white spray paint (because whicker is a b#$%h to paint with a brush).

Then I used a Java Brown glaze in the nooks and crannies and even some on the edges to give it that neat antique look.  Next I used a non-gloss protective coat to keep the paint from chipping.

By the time I had finished with the paint job, Whiskey had finished reupholstering the cushion for the seat.  She screwed it back on for me and BOOM!!!  I now am the proud owner of one awesome dumpster chair that looks anything but.  

Whiskey did an AMAZING job.  Very professional and very time savvy.  She may just be starting her business but she is already fantastic and i HIGHLY recommend her if you need any work done.  I couldn't be happier with the outcome!

THANK YOU, WHISKEY! 

Holy Wow Tilapia & Sylvie Sprouts

I love food.  I love to cook.  But more than that, I love to cook for others.  Pleasing the taste buds of my loved ones is something I cherish.

I relish every aspect of preparing a meal.  From prep to plate, from the sound of my blade connecting to the cutting board to the sound of the sizzle in my pan -- cooking can be incredibly therapeutic if you let it.  I also love the lingering smell in my house and I must admit, I do get a little sad when the smell of garlic has left the tips of my fingers.  Weird?  Maybe, but I don't care much.

Here is a dish that I created last night.  Don't like brussel sprouts?  Bet you'd like mine!  It's pretty funny that I'm excited about these brussel sprouts (given the name "Sylvie Sprouts" by my BF) because I absolutely loathed them as a child.  Sorry, mom.  :-)  I am fascinated by how much our taste buds can change as an adult.  I used to hate chinese food, chili and sauerkraut, too, but they are all very welcome within the confines of my belly these days.

Enough, enough already......

RECIPE!!

Holy Wow Tilapia & Sylvie Sprouts

Feeds 2
Ingredients:

Sylvie Sprouts
20 Fresh Brussel Sprouts (must emphasize FRESH, pretty important folks)
3 cloves roughly chopped Garlic
Extra Virgin Olive Oil
1/2 cup (ish) Butter
Sea Salt & Freshly Cracked Pepper

Holy Wow Tilapia
4 Tilapia Filets
Flour
Olive Oil
Sea Salt & Freshly Cracked Pepper
3-4 Large White Button Mushrooms sliced
2 Green Onions chopped (white & green parts)
1/2 Shallot finely diced
Handful Parsley chopped
Juice of Half a Lemon
1/2 cup (ish) Chicken Stock

Ok, now that we got THAT out of the way.....

Let's start with the Sylvie Sprouts!

First, cut each brussel sprout lengthwise like-a so...

Heat a cast-iron skillet over medium heat.  Coat bottom of skillet with olive oil.  Add chopped garlic. Stir the garlic for a minute or two or until it just begins to brown and then remove the garlic with a slotted spoon and set aside in baking dish.  This step will flavor your olive oil with the garlic like a boss!

Next, add the brussel sprouts to the skillet chopped side down until slightly charred on the bottom (usually takes a minute or two).

Then add the sprouts to the baking dish with the garlic.  (Reserve remaining oil in skillet for tilapia)

Drizzle the sprouts with more olive oil, season with salt & pepper and add the butter.  Stir to make sure all the sprouts are covered with the oil.  Put it in the oven uncovered at 350 degrees for 20-30 minutes.  After about 10 minutes, stir with a spoon and put those babies back in the oven. 

Now.....onto the Holy Wow Tilapia.  mmm mmmm mmmm.....

Pat the filets dry with a paper towel.  Season with salt & pepper.  Then very lightly coat the filets with flour.  

Using the cast-iron skillet used for browning the sprouts, add a little more olive oil and set the filets in the skillet.  Once slightly golden brown, flip the filet (I seasoned with a little more salt at this point).  

After both sides are done, place filets on a plate lined with paper towel to catch the oil and cover with foil to keep the fishies nice and warm.  

In that same cast-iron skillet on low heat (this skillet does work, son!) add the chicken stock and about a tablespoon of flour.  Stir with small whisk until all the flour is incorporated with the chicken stock.  Then add the mushrooms, shallot, green onions and a little salt & pepper to taste.  This sauce is only slightly thickened so if it seems too thick, just add a little more of the chicken stock.

Cook together for about a minute or so and right before it's time to serve, add the parsley and lemon juice and stir.

Time for plating!  Layer the filets on top of each other (oh, who cares....just put em' on the plate!) and ladle a bit of that awesome sauce on top.  Sylvie Sprouts on the side, although those babies could be a meal all on their own....SWEAR.

Serve that plate of heaven (yes, heaven....) with a bottle of your favorite white wine and Aretha Franklin cracklin' on vinyl and your guests will be putty in your hands.  

Enjoy!