Source: brookegiannetti.typepad.com via Maryann on Pinterest

Some people choose camping or fishing at the lake, others opt for sandy beaches or a snazzy resort. I’m a little different than most. For vacation, I’m hitting the road to go junkin’. That’s right, endless hours scouring through unair-conditioned spaces, plundering dusty shelves looking for those long forgotten treasures of the past. Sounds perfect, right?

I’ll be the first to agree, it’s not for everybody. I know some people would laugh at the rusted, chippy pieces that make me giddy. There’s just something about the thrill of the hunt, the element of surprise, never knowing what you just might find.

Follow me on Facebook and Twitter to see fun updates from the road!

Photo by Katie Hollingsworth

It’s funny to think it’s been over a year since we made our first {little} kitchen. Since then we have shipped kitchens all over the East Coast and even to the Lonestar state of Texas. What started simply as a fun gift for a little girl’s birthday, turned, by chance, into a blossoming production. These {little} kitchens have been a great source of laughter and believe it or not, a lot of tears. (Late nights running on fumes can get the better of you sometimes.) You become so intimate with each piece that it is somewhat sad to see them shipped off. I always peep into the box one last time to tell each and everyone of them goodbye.

We have met so many great families and have been so happy to be a part of the joy a {little} kitchen brings. Hearing about their sweet reactions and even getting to see the smiles on their little munchkin faces.

This is why it’s a little bittersweet to announce we will no longer be making {little} kitchens after December. While we’ve enjoyed our time in the world of {little} kitchens, we are growing new ideas and focusing on different adventures. We thank all of you for your support and love for our {little} kitchens.

We have 5 additional spots left for kitchen reservations for Christmas. If you are interested in having a {little} kitchen of your own, please convo me and arrange for a custom listing to reserve your spot. Quantities are limited. First come, first serve. Thanks!

Check out Apartment Therapy today for a feature on my DIY drawer liners. This site has always been such a “go-to” for home inspiration. I’m so flattered to have my cute little drawer liners grace their pages.

Source: marthastewart.com via meredith on Pinterest

First things first… no, I did not take this picture and no, I did not make this recipe. I did, however, make something that looks pretty darn close I just forgot my camera’s memory card at work. Ugh, I know, the ultimate bloggy no-no. Oh well, sue me.

Mr. Blue Eyed Yonder and I tried our hands at a little Thai cuisine and made Cashew Chicken stir fry. I even dug into the back of the cabinets to find these adorable asian-styled bowls and plates that I’ve had forever but always forget to use.

I know most people would gasp at the idea of not serving rice with an Asian-style dish, but in addition to spending some time sans sugar, we’re also steering clear of processed flours and grains. Just trying to pack a little more wholesome goodness into our diets. We skipped the rice and added steamy bowl of coconut soup to the meal. To tell you the truth I didn’t miss the rice at all. This dish really packs in the flavor!

Cashew Chicken Stir Fry
adapted from Darlene Schimdt

Ingredients:
2-3 chicken breasts, cut into bite-size pieces or strips
1 small cooking onion, diced
3-4 cloves garlic, finely chopped
1/2 to 3/4 tsp. dried chili flakes
1 lemongrass stalk, pale section sliced and minced
4 green onions, cut into thirds
3 cups chopped broccoli or baby bok choy, chopped into square bite-size pieces
1/2 cup cashews, dry roasted, unsalted
2 cups shiitake mushrooms, sliced
marinade: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water
1/4 cup chicken broth or white wine (or white cooking wine or sherry)

SAUCE:
3 Tbsp. white cooking wine
1 cup chicken broth
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp brown sugar

OTHER:
1 Tbsp. cornstarch powder, dissolved in 3 Tbsp. water
1-2 Tbsp. oil for stir-frying

Preparation:
Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.

Combine all stir-fry sauce ingredients in a bowl or large cup, stirring well. Set aside.

In a large wok or frying pan, fry the onion, garlic, chili, minced lemongrass and green onion in oil over medium-high heat (1-2 minutes).

Add the marinated chicken plus mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.

Add the broccoli and continue stir frying until it softens and turn bright green (about 3 minutes).

Finally, add the sauce you made earlier, plus the cashews. Then add the cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).

Do a taste test for salt and sweetness (the sauce should taste tangy and a little sweet). If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more soy sauce.