Gild-y as charged

It took me all day to think of that title.


Funny how summer took a while to get going here (rain!) & suddenly, August in all its school supplies glory is unabashedly staring at us around every corner.  Hope you've been squeezing every drop of fun out of your summer!  What's new, let's see...this awesome furry Ewok guy is keeping us busy in the best way.  He fits right in with our family & has stolen our hearts!  I've also been working on another Home Depot Style Challenge (Halloween).  Stoked to be asked back!  It's getting batty around these parts.

Anyway, we were out to dinner recently & I had oysters.  I asked our waiter if I could take one of the shells home, as I remembered seeing this craft pop up in my Pinterest feed.  He didn't think it was odd, because apparently lots of patrons take home their oyster shells for crafts (an oyster shell windchime was mentioned).  My in-laws also didn't think it was odd because you know, I've been odder. 

Aw, family & stuff.

I cleaned the shell with soap & water, then boiled it for 10 minutes to diminish the briney, fishy smell.  Then I let it air dry before spraying the concave pearly side with my favorite gold spraypaint.  After it cured for a few days outside, I was all "The world is my gilded oyster!" up in here.

This is my office nook in our master bedroom which I initially posted about here.  I'm a part-time bookkeeper (totally glamorous) & I don't need much when it comes to an office.  It's like, just get your work done remotely so you can go browsing on Amazon, mmkay.  LOVE the black wall that I painted last year; everything just pops against it! 


Nothing's new except for the canvas art but here are some sources:

paint: Benjamin Moore Soot
framed (faux) fern fronds: DIY
framed Van Gogh's Roses: ripped from one of my books
sailing canvas: HomeGoods
gold wishbone: Hobby Lobby
console table used as a desk (I added brass corners): HomeGoods
lamp: HomeGoods
ghost chair: Biz Chair


More to come on this room soon when I get motivated next ;-) 
Thanks so much for reading!  
Wishing you the best summer has left to offer!

Grilled Chicken Burgers with Rainbow Slaw & Sriracha Lime Mayo

Many thanks to Symmons for mentioning our guest bathroom renovation!  
It's been 4 years since we installed the gorgeous Carrington faucet & we still love it.
Also, what a treat to see my DIY monogram doormat featured on Country Living's site!  
Thanks so much, Country Living!


More thanks are in order from me to all of you for your kind words on Quinn's playhouse makeover.  I don't regard my blog as a business & my posting schedule is sporadic at best....I know there are so many other bigger & better bloggers that probably deserve your attention more.  So thanks a million for taking the time to pop in, it means a lot!

Summer's in full swing, yes?!  We've been entertaining outdoors, enjoying live music in the park, soaking up plenty of pool time, walking or biking everywhere, & going to bed way too late.  Quinn has been singing Olaf's signature song repeatedly.  I've been drinking chilled pinot grigio repeatedly.  Ahhhh, summah!

A big part of summer for us is grilling out.  Some of our dear friends are also our neighbors & since we all have young kids, it's just easier to entertain at home these days rather than brave restaurants.  My lovely sister-in-law & brother-in-law first made these chicken burgers for us a couple of years ago using this delicious recipe so I can't take credit for it.  I've just tweaked it a bit (cutting out some of the sugar & changing some ingredients).  It's quickly become a favorite around here!

Or maybe we're all just so buzzed up by the time we eat that everything's pretty much delicious.......#parenting

{Recipe at end of post; it can all be prepped a few hours ahead of time woohoo!}

I snapped this pic & realized I forgot to cook the frozen edamame.
So into a pot of boiling water they went.
I grew up on spicy-garlicky Sriracha.  It was like our ketchup.  Totally Asian.

A thumbprint indent in each patty keeps it from shriveling/shrinking on the grill (thanks, Martha Stewart).  Though it's not the leanest, we like ground chicken thigh (juicy patties) preferably from chickens raised on a vegetarian diet with no antibiotics/hormones for our patties.  You have permission to knock me off my soapbox now.


Asian Chicken Burgers with Rainbow Sesame Slaw
(adapted from this original recipe by Brigitte Nguyen)

Ingredients
Slaw:
2/3 cup julienned jicama
1 cup julienned bell peppers (any color)
a handful of shredded carrots
a handful of chopped scallions
a handful of shelled (cooked) edamame
1 1/2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon black (or white) sesame seeds
1 tablespoon soy sauce
1 tablespoon sugar

Sriracha Lime Mayo (spicy):
3/4 cup mayo
Zest and juice of 1 lime
2 tablespoons Sriracha

Burger Patties:
2 pounds ground chicken (makes 6-8 patties) -->we use ground chicken thigh for juicy patties

1/3 cup scallions
2 tablespoons soy sauce
1 tablespoon sesame oil
4 cloves garlic, minced

buns of your choice
***1 tablespoon vegetable oil (for brushing the grill)
***6 tablespoons hoisin sauce (for basting burgers towards the end)


Directions
Slaw: Toss together the jicama, bell peppers, edamame, carrots, scallions, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl. Set aside. (Can be prepared a couple hours ahead, just refrigerate.)

Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Stir well.  Set aside (Can be prepared a couple hours ahead, just refrigerate.)

Burger patties: Combine the chicken, scallions, soy sauce, sesame oil, and garlic. Divide the mixture into 6-8 patties and set aside. 
(Can be prepared a couple hours ahead, just refrigerate.)

Brush heated grill with the vegetable oil. Place the patties on the grill and cook over medium heat, ~6 minutes per side. Baste each burger with 1 tablespoon hoisin sauce towards the end of cooking.

Spread 1 tablespoon of the Sriracha lime mayo on each bun top. Top each chicken patty with the slaw, then the bun top.  Or skip the buns, it's just as delicious!  


Thanks Brigitte for creating the original recipe!
Dig in :-)