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Friday, January 8, 2010

A Wall of Awesome - the big reveal

Back in college, my roommate and I started a "Wall of Awesome." Basically, this was a huge white wall that we had no idea how to decorate so we solved that problem by inviting our dorm to submit "awesome." There were some simple rules for our wall: we decided what was awesome AND nothing that was once alive or is currently alive (we got a surprisingly large number of requests to post animals). Anyway, I'll have to show you what "The Wall of Awesome" looked like another time... because today is time for another kind of wall project... the first major undertaking of my life in the new apartment!


Mostly Sherry and John and their brilliance at Young House Love 
with some noted extra ideas from all the bloggers mentioned in my earlier post, Style through Stripes 


Valspar Interior Flat Enamel in Churchill Hotel Wheat

(Strikingly handsome AND handy with a paint brush. Gosh, I am lucky he loves me. This wall involved a LOT of measuring and taping.)


Supplies: 1 Gallon of the paint, one large paint roller, one small paint roller, one paint tray, one small trim brush, one edger (the greatest invention... ever), one large roll 3M painter's tape, a pencil, a yard stick, drop cloth, ladder/chairs, and a laser level (runner-up for the greatest invention ever for painters)

Measuring: Decided how many stripes I wanted - 6. Using Young House Love's formula of dividing the height of the wall by 11 (dividing the height of the wall by double the number of stripes you want minus 1)- we arrived at 9.5 in. We used a yardstick, pencil, and laser level to mark off 9.5 in. intervals all the way down the wall. Then, we used the laser level to shoot a level line across the intervals and run dashes across the length of the wall. These were our guides to place the tape. Definitely needed two people for this- one to hold the level, the other to mark.

Taping: We taped off each line, careful to place the tape above and below the marks we made depending on where our stripes were supposed to go. For example, at the top of the stripe at the bottom of the wall, we placed the tape ABOVE that line, so that we could paint the stripe below. Repeat for hours and smooth the tape as you go. Thank boyfriend for being amazingly awesome. Measuring and taping takes away 3 hours of our lives - hopefully it'll be worth it.

Painting: Fun! We used the edger on the sides of the lines (that meet the other walls) and at the very top and very bottom. An edger is the greatest tool EVER - we didn't even have to tape off the other walls - everything came out clean. For the rest, we used rollers.

Tape Removal: We did this immediately as recommended. Due to the texture of my wall, some of the lines aren't amazingly super crisp but you can only tell up close.

THE BEFORE AND AFTER (Yeah, you're excited, I know it!)

Yay! On to the next project. Have a great weekend everyone and I'd love to hear what you think of the wall!

Thursday, January 7, 2010


Ladies and Gentlemen... may I present my Golden Spoon - the first baking award I've ever received! Shiny, right?

To see what won me this metallic prize, check out this earlier post.

Also- check back tomorrow for my home decorating project reveal!

Wednesday, January 6, 2010

Martha Stewart Salmon... Seriously

On one of my recent trips across the country, I indulged in buying an issue of the monthly tome on all things awesome, Martha Stewart Living. I'm sorry folks, I know she's cliche, but she's nonetheless a cliche worth consulting. I don't know how her and her staff keep innovating- but somehow they do!

Over my stay-cation (between Christmas and New Year's), Gus and I attempted to recreate some Martha-awesome with the following recipe for Seared Salmon with Horseradish and Scallions. Our attempt was mucho successful and very decidedly yummy.

You give it a whirl and let us know what you think! Super quick and chic- Seared Salmon with Horseradish and Scallions, courtesy of our lady Martha.

2 filets of salmon, skin removed (you can use more if you wish, just increase the amts below of other ingredients)
2 green onions/scallions chopped
1 tablespoon of prepared horseradish
2 tablespoons of olive oil
Salt and pepper to taste

Salmon searing in the pan, horseradish side up.

PRE-HEAT oven to 375 Degrees. Season both sides of the salmon with salt and pepper. Spread horseradish on the skin removed side of each filet - enough just to cover it evenly.

HEAT oil in an oven-safe skillet at medium-high heat (careful not to let the oil smoke). Add the salmon, horseradish side up, to the skillet and leave for 2 minutes in the hot oil (searing the other side).

Without flipping the salmon filets, TRANSFER skillet to the oven and bake until the salmon is at your desired consistency. Martha suggests 6 minutes, Gus and I did more like 12 because we prefer salmon cooked all the way through.

SERVE warm and topped with scallions. Total time for this recipe is roughly 15-20 minutes including prep. 

Delish! Happy cooking and thanks Martha.

Tuesday, January 5, 2010

Friday Sneak Peek

What have I been up to?! 

Check back Friday for a big reveal of the first major decorating project of 2010.

Monday, January 4, 2010

New Year, New Recipe

Happy New Year's everyone! 2009 was an incredible journey for me - lots of highs, some lows, and tons of challenges. 2010 looks like it has even more in store now that I've started this blog, am getting back into screenwriting, and am investigating new work possibilities! (How's that for cryptic?) 

Anyway, this week should be a good one for Living with Annie. I'll have a few new recipes, a new craft, and a very exciting REVEAL of my Stay-cation major decorating project on Friday!

Today, I'm sharing a recipe recently made by my dear friend Ooroo (also known as Laura). I'm hoping to share more of her crafty work later this week and in the future, so be on the look out for it.

Without further adieu, Ooroo's Mint Chocolate Bark! (Originally found here at

1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
1/3 cup coarsely chopped oven roasted or toasted almonds (Laura says to toast them in the oven on 300 degrees)

PREHEAT oven to 325° F. Line small baking sheet with foil or parchment paper.

POUR morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle).

BAKE for 1 to 3 minutes or until morsels are shiny. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.

SPRINKLE with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds. 

Minty chocolate-y goodness. Thanks Ooroo for the inspiration!

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