Friday, March 1, 2013

DIY: Polishing my edges Wendy Style



HOME IMPROVEMENT
WENDY STYLE

Joe and I (more Joe then me) are remodeling our master bathroom.  IT has been a pretty big job!  I am not going to tell you the whole bathroom story just yet.  I'll save that for another post along with before and after pictures.  Should only be a few more weeks now.  (Crossing my fingers)  

After what seemed like years of trying to pick out tiles to go in the bathroom we finally decided to go with Italian marble!  
   



 Marble  Marble Everywhere!
 Thought I was going to lose my marbles while going through this project!  


The problem that I kept having was the unfinished edges! Yes, I know I could have taken all of the tiles that needed polished edges to a professional and had them done. (give them the tiles, fork out some cash and away you go!)  Well... Not me.  Nope I have to reinvent the wheel!  Seems to be Wendy's Style.  
Unfinished Marble Tile Edge

I first hit the Internet to see how polishing stone actually happens.  Well, I didn't have all the big fancy tools but I did have a dremel tool!  That has to count for something right?  I then headed into the home depot to get some REAL advice on the matter.  Surely, they would know what I was talking about.  My dad has me polish the rims on my 1966 Dodge Dart!.  I could get those to shine and they were not even chrome!  If I could do that then I must be able to Polish a little stone RIGHT?  Home depot man said "NO... Can't be done. You have to have these professional tools."  ONCE again Wendy doesn't have THOSE tools.  

I am here to tell ya that it CAN be done... NO special tools or really any hard work.  Here is the steps I took: 

Need: 
Dremel Tool 
Polishing Bits 
Compound Polishing Cream 
ALWAYS WEAR SAFETY GLASSES



Polish Bit ~ Brown Bit ~ Stone Bit ~ White Whirly Bit






















After I bought my supplies went to work!  First I used the (My Technical term) The "Brown Bit" over the edge on  high speed.  I then put some polishing compound on the edge and used the "White Whirly Bit" over the edge until it started to look the same as the polished side of the marble.  Finally I took the (White Polishing Bit)  put some more polishing compound on the edge and on high speed went over the edge until it shined!  No need to press hard... I let the dremel do all the work. I used the "Stone bit" to bevel the edges!

Same Marble Edge Now Polished 

Side Edge NOT finished / Bottom Edge Finished


That is how to finish a marble edge Wendy Style! 


~Wendy~



Thursday, February 28, 2013

DIY: Got Beach Sand?


When I travel, I like to bring something home with me.  My thing is beach sand or rocks.  Joe tells me "if everyone took some home with them, then soon there would be none left."  However, I do it anyways.


In my office I have water bottles full of sand that I scooped up from Mexico, Hawaii and Tel Aviv Israel.  I wanted to make it part of my decor. I grabbed the bottles and a decorative container.  I noticed that all the sand colors were different.  I started layering the sand in the container, leaving enough room for more travel sand rocks and sea shells at the top. I added a cute backrop of our travel photos in frames that I purchased while on the vacations.
First Mexico trip,
Hawaii trip
Mexico again
 our last trip to Tel Aviv
This is what it looks like now!

I have a great focal point for the room and a great conversation starter! 
Safe and fun travels!
~Wendy~

Tuesday, February 26, 2013

Around the house: Is it spring yet?





Is it spring yet?  Nope, just looked out the window and it is still overcast and gray here in Seattle Washington.  I've heard it said that the clouds feel like a warm comforter of down that gives one a sense of feeling snuggly! Here are a few photos of what the top of that comforter looks like!


And this is what it looks like underneath it all! Hmmm.. no wonder Seattle is the home of Grunge rock and we are vitamin D Deficient! I am not sure if I would say that gives me a warm sense of a snuggly comforter.  Is that what Winnie the poo days are like? 







After all the dark and dreary days are gone, Washington wakes up and is stunning with colors!  We have a Golden Chain tree that is so beautiful that I had to post these photos of it. 







My favorite time of year here in Seattle is July thru Mid November.  The skies are mostly blue and the clouds form some really spectacular images to photo. (Especially in an airplane… one of my other favorite things to do) The flowers that bloom in the spring/summer are so beautiful because of the green backdrop of the trees. Yes, the green is very vibrant here and Seattle has its charm!


One more look out the window… Nope spring still isn’t here.



Wendy

Saturday, February 23, 2013

Foodie: Big Easy Shrimp



Nordstrom Big Easy BBQ Shrimp

2  pounds extra-large (16/20 count) shrimp in shell
1  tablespoon Creole Seasoning
1  tablespoon canola oil
1  cup  finely chopped yellow onion
2  tablespoons  finely chopped garlic
1  cup  Worcestershire sauce
2  tablespoons Creole Seasoning
3  lemons, peel and pith cut away and flesh quartered
3  bay leaves
3  tablespoons canola oil
1  cup  heavy (whipping) cream
2  tablespoons  unsalted butter
1  tablespoon  finely chopped fresh chives
Crusty bread for serving
Creole Seasoning
2  tablespoons  kosher salt
1  tablespoon  sweet paprika
2  teaspoons  granulated garlic
2  teaspoons  onion powder
1  teaspoon  cayenne pepper
3/4 teaspoon  freshly ground black pepper
3/4 teaspoon  freshly ground white pepper
1/2 teaspoon  dried thyme
1/2 teaspoon  dried oregano
Peel the shrimp, leaving only the tail segment intact, and reserve the shells. Devein the shrimp. In a bowl, toss the shrimp evenly with the Creole Seasoning to coat evenly. Cover and refrigerate until ready to cook.
To make the Sauce Base, in a large saucepan over medium-high heat, heat the oil until hot but not smoking. Add the onion and garlic and cook, stirring almost constantly, until the onion begins to soften, about 1 minute. Stir in the reserved shrimp shells, 2 cups water, the Worcestershire sauce, Creole Seasoning, lemons, and bay leaves and bring to a boil. Reduce the heat to medium low and simmer, uncovered, for 30 minutes. Remove from the heat and let cool for 15 minutes.
Strain the stock through a fine-mesh sieve into a small saucepan. Bring to a boil over high heat and cook until reduced to 1/3 cup thick, dark brown syrup, about 15 minutes. (The sauce base can be made up to 1 hour ahead and stored at room temperature. If necessary, reheat until fluid before using.)
In a very large, deep skillet over high heat, heat 1 1/2 tablespoons of the oil until very hot but not smoking. Add half of the shrimp and spread in an even layer. cook, turning the shrimp occasionally, just until the edges begin to look opaque, about 2 minutes. Transfer to a platter. Repeat with the remaining 1 1/2 tablespoons oil and shrimp. Combine the shrimp in the skillet. Stir in the sauce base and the cream, and cook, stirring often, until the cream comes to a simmer and the shrimp are opaque throughout, about 3 minutes. Using a slotted spoon, mound the shrimp in a warmed deep platter. Reduce the heat to very low and whisk the butter into the sauce until incorporated.
Spoon the sauce over the shrimp and sprinkle with the chives. Serve immediately. Pass the bread at the table for dipping into the sauce.
Creole Seasoning: Whisk together all of the ingredients. Pass through a coarse-mesh sieve into another bowl. Transfer seasonings to airtight container and store in a cool, dark place for up to 2 months. Makes 1/3 cup.
Source:
“Nordstrom Flavors Cookbook”