Lora Knows...

What Paint Is Right For You?

January 2, 2021January 1, 2021 Lora Knows...

Choosing the right paint color isn’t the only consideration when doing your latest paint project. You also need to think about the type of paint, as well as what finish is right for your room.

I am a big fan of paint samples. No matter if I use Sherwin Williams, Benjamin Moore, Home Depot, or Lowes they all offer test pots of paint in all varieties of finishes. I think the most I have paid for a test pot is around $7 US. This is a small investment to make sure I don’t make a more costly mistake.

I used to apply a couple of coats of the test paint directly to the wall, but learned that putting it on a poster board makes it easier to see how it will dry, look, and I can move it around the room to see how it looks throughout the day and evening.

The two types of paint are water based and oil based. I don’t mess with oil based paint because of the smell, clean up, drying time, and the overall application is much more difficult. If I were to hire a paint crew I might be tempted to have them use an oil based paint in the laundry room or bathroom, simply because it is a great for humidity and moisture.

Now the color is chosen, the type is picked, so what finish is best? Matte, Eggshell, Satin, or Semi-Gloss. Just as I am a fan of water based paints, I love a matte finish.

Matte: It is easy on the eye with the smooth appearance. I believe it allows for better saturation of natural light during the day, and is relaxing at night. It can be more difficult to clean, so having paint in a touch up bottle is necessary.

Eggshell: Has a bit of sheen that makes it more reflective. It is easy to clean, this makes it great for high traffic areas. Satin & Eggshell are relatively close, with Satin being a touch shinier. My office is a smaller space and I used an Eggshell finish because it lacks natural light, and needed something a bit extra to bring the space to life.

Semi-Gloss: This type is what I like to use on finishes. The issue with Semi-Gloss is it is highly reflective, so using it in a large space can be overwhelming. This is why I like to use it for doors, baseboards, window trim, and other types of trim.

Paint color, type, and finish are personal choices. Choose what is aesthetically pleasing to your eye and makes you love how the room looks and feels. You can also mix the finishes with an accent wall, stripe, or other decorative way. Explore your options and most of all have fun, because it’s just paint.

Cooking

Creamy Peanut Butter Fudge

December 28, 2020December 27, 2020 Lora Knows...

I finally made Dean a batch of creamy peanut butter fudge. This recipe is super peanut buttery, and is incredibly tasty. I like chocolate fudge to be firmer, but for peanut butter fudge I like it softer and creamier. This recipe is always a crowd pleaser.

1 1⁄2 Cups granulated sugar
3⁄4 Cup unsalted butter (do not substitute)
5 Ounce can Carnation Evaporated Milk
1 1⁄2 Cups creamy peanut butter
2 Cups miniature marshmallows
1⁄4 Teaspoon Kosher salt
1 Teaspoon good vanilla extract

Using nonstick spray prepare an 8″ or 9″ pan and set aside. Parchment can also be used if you prefer.

Using a saucepan set to medium high heat add the butter, sugar, evaporated milk, and salt. Stir to mix and bring to a rolling boil, then reduce the heat to medium low. Allow the mixture to continue to boil while constantly stirring for 5 minutes.

Remove the saucepan from the stove and add the vanilla, marshmallows, and peanut butter. Stir until completely melted and blended together into a smooth yummy peanut butter sauce.

Pour the fudge into the prepared pan and place in the refrigerator for at least 5 hours. Using a knife move around the edge of the pan and flip over onto a board to release the fudge from the pan. Cut into desired size pieces. It is best to wipe the blade between slices so it results in cleaner cuts. Refrigerate and enjoy!

Cooking, Holidays

Chicken Soup Is Always A Good Idea

December 21, 2020December 23, 2020 Lora Knows...

It’s the Sunday before Christmas, The cards have been mailed, all the gifts are wrapped, and everything for our holiday dinner for two has been purchased. That leaves making Dean a batch of peanut butter fudge, and a pot of homemade chicken soup with pasta.

It is a cold dreary day, a perfect time to make the soup. There is something cozy, nourishing, and delicious about this homemade soup. I have made this recipe countless times, and this version is a favorite. This soup is all about the yummy rich broth that will warm you inside.

1 Whole Chicken – 4 lbs’ish
1 large Yellow Onion
5 Carrots
5 Celery Stalks
1 Garlic Bulb (big one or 2 small)
4 Springs Fresh Thyme
5 ounces Ditalini or other small pasta
1 32 Ounce Chicken Bone Broth
8 Cups Cold Water
Kosher Salt
Black Pepper Mill or Peppercorns

You can skip this step, but it really does make the chicken even better. 4 or 5 hours before you make the soup (or even overnight) unwrap the chicken and pat it dry, set the chicken in a shallow dish. Remove the giblet package, open and place them in the dish too. Salt everything very well. If you use Morton Kosher Salt use at least 1 Tablespoon on the outside, and 1 Teaspoon inside the cavity. Morton is more salty than Diamond, so adjust to the brand you use. Loosely cover the chicken and giblets, put the dish in the fridge.

When you are ready to make the soup:

In a large heavy pot (I use a 4 quart pot with lid) place the chicken breast side up. Add the following :
Quarter the large yellow onion – do not remove skin.
Chop 2 of the carrots into large chunks – do not peel.
Chop 2 celery stocks into large chunks – if there are celery leaves put those in too
4 Sprigs fresh thyme – leave on the branches
1 Head of garlic – do not peel, just cut on the equator to half
1 32 Ounce chicken bone broth (will make the broth a deeper color)
8 Cups cold water
If you have a pepper mill do several turns all over the top of the chicken, liquid, and vege, or toss in 9 or 10 whole peppercorns

Bring to a boil, skim the top as needed to remove any bubbling foam. Cover with the lid and turn down to a simmer. Let it simmer for 60 minutes, or until the chicken is cooked through.

While the chicken cooks peel 3 carrots and cut them into circular slices, and do the same with 3 stalks of celery and set aside for later.

When the chicken is done remove from the pot, and put on a board or plate. While the chicken cools enough to handle, strain the broth. Discard all the vegetables from the stock, they’ve done their job.

Put the broth back in the pot and taste for seasoning, add salt or pepper if needed. Bring the seasoned broth to a boil and add the ditalini. Stir well, and add the carrots and celery. While the pasta and vege cook remove the skin from the chicken and tear into pieces. When the pasta is cooked add the chicken. Turn the stove off and check for seasoning. I always add fresh thyme leaves to the finish the soup. Serve & enjoy!