this week

We finally have a rug in the dining room. The jute rug that was back ordered for months is now in place. Same style rug that we have in the living room, family room, kitchen and hallway. Much better, instantly quieter and cozier. Our friends brought the happy tulips. Florists finally figured out that  no one really wants bright foil plant wrapping. This one is made of kraft paper so no need to pot it into another container.

I refreshed the paint on the chandelier that came with the house with chalk paint and gold leaf paint. I tried it without the shades over the holidays but it cast strange light on the ceiling and it seemed unflattering to our faces. Some of the bulbs turned black even though they work so I put the shades back on, the light is softer with them.

One of the amaryllis is going to bloom soon! Took over two months, I planted both in mid November! I believe they are both Lemon Star amaryllis, it's been so long I forgot which ones we bought. Its sister is still just sitting there with just a few leaves, it feels plump and is green so I think it will eventually bloom. I am rooting some fiddle leaf ficus shoots in water and nursing a shoot that was rooted earlier and is now potted and doing well. Trying to get the kalanchoe plant on the left to flower.

I am continuing with my Ina Garten cooking. I made her Shrimp Scampi recipe from Back to Basics over the weekend when entertaining some friends. I forgot to photograph it secretly (no way was I going to whip out the camera in front of guests as it came out of the oven.) It looked just like the cookbook photo and tasted very good. 

source

Only thing- it called for way too much butter, a stick and a half! The shrimp were sitting in a deep pool of butter. One, it was a waste of butter and two, totally unnecessary. I would definitely make it again but cut the butter in half. Going to make my son happy and make her Penne with Five Cheeses next and make all of us happy by roasting a Lemon Chicken with Croutons which I have made before and it is delicious! 

What are you up to this week?