MODERN VINTAGE NURSERY DESIGN: PART 3

This is long overdue and I cannot tell you enough how excited I am that the nursery is DONE, it took forever!


Above are some of our favorite items in Kensi's nursery. Some of the pieces we already had, some were bought new and the rest were made by us.


First the before and after pictures of the dresser...

 We are so thrilled with the dresser! Who would have ever thought this old, grungy, chewed up piece of furniture would become so stunningly beautiful?!?!?!

We also found this gold mirror that was left at the same rental house. All we did was dust it off and spray painted it white....gorgeous!

 Our ceiling light still hasn't been installed, surprised? I'm not! The only light she has in the room is the two lamps and her little window. It will be much better once we get the light in.

 | White Framed Chalkboard |

 

All bedding was handmade, check out CuteCravings for crib bedding after the new year.
Vanity Tray Babyletto Nara GliderBubbled Glass Hardware |

We wanted the nursery to be simple with a mix of vintage and a touch of modern, we couldn't be happier about how everything turned out. We did shop around for deals, which is why is took as long as it did to post the finished nursery. However, we believe it really paid off....our entire nursery cost just right around $1,200. Not too bad :)

Check out the whole process...


ROASTED VEGGIE PIZZA

When Mike and I get an opportunity to go out we have a handful of restaurants we usually go to. One we will stop in is Kona Grill. And almost every time we go, we usually order the same thing, sushi, an appetizer and the roasted veggie pizza.

Here's our version...

Homemade Roasted Veggie Pizza
Makes 6 personal flatbread pizzas
1lb Asparagus
1 Yellow Squash
6-8 Baby Bella Mushrooms
1/8 cup Toasted Pine Nuts (OMIT for Nut Allergies)
Olive Oil
6 personal sized flatbreads
1 ball of fresh mozzarella
Pesto (Recipes Follows)
Balsamic Reduction (Recipe Here)
Slice mushrroms and yellow squash into thin slices. You may have to halve or quarter your squash depending on its size.
Chop asparagus into 1/2 inch pieces. Toss all chopped veggies onto a ridged baking sheet and toss with olive oil and season with salt and pepper. Spread veggies into one layer and bake for about 15 min at 400 degrees.

While veggies are roasting, prepare pesto.
When veggies are done begin building your pizza with first a layer of pesto, veggies, pine nuts and mozzarella cheese. 

Bake at 500 degrees for about 7 minutes.
When done baking, let the pizza rest for 2 minutes then drizzle balsamic reduction over pizza and serve.

Basil Pesto
2 large handfuls of Basil leaves
1/8 cup Parmesan Cheese
2 Garlic Cloves
1/4 teaspoon black pepper
Pinch of Salt
1/4 cup toasted pine nuts (OMIT for Nut Allergies)
1/4 cup Extra Virgin Olive Oil

Toss first 6 ingredients into a food processor or blender. While blending, drizzle Extra Virgin Olive Oil in machine. Blend until smooth.

*Pesto is also great on fish, chicken and pasta!



 
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