In Our Back Yard: A Mud Pie Kitchen!

When a neighbor had to cut down a dead tree a couple of months back, I didn't waste any time claiming several of the big, beefy chunks of wood. I knew I wanted them for a few different projects around the yard, because, well, they're so darned pretty! 

I've seen so many ideas out there for mud pie kitchens, thanks to Pinterest, but nothing really presented itself that would allow me the opportunity to use some of the pieces from the tree. So I sat out in the yard one day scheming about how I might use the pieces... and this is what came to mind.

The plans almost didn't work out. My husband was so frustrated with the uneven nature of the stumps and was worried about stability. Thanks to a friend with a passion for chain saws, we remedied the issue and were back in business!

We visited our local Habitat for Humanity ReStore, and look at this red faucet we found! The little guy was so thrilled to bring this home. We also purchased a small porcelain sink, and the window above his sink, "just like mama's!"

I sent my hubby out to the hardware store for a couple of beefy, two-by-eight, pressure-treated boards measuring six feet in length. With the help of a friend, he cut a hole to drop the sink into. He also attached the boards to the stumps at each end with large screws, for stability. 

Providing running water was pretty high on my list of priorities. I hadn't seen many mud pie kitchens with that option, but I knew it would be easy to accomplish. When he went to the hardware store, I had my husband take the red faucet along. He bought two fittings. The first, pictured above, is threaded on one end to fit one side of the faucet water supply. The other end is threaded to fit a garden hose.

The second fitting is simply a cap. This keeps the water from running out the other side of the faucet water supply, since we weren't attaching both hot and cold water supply lines.

Finally, a short {six foot} garden hose attaches to the fitting and runs behind the large tree stump on the left {see the first image in this post} to make hooking up the garden hose a bit easier.

A drain plug allows the sink to be filled. Water from the faucet drains into a bucket placed under the sink {see the first image in this post}, and is then used to water plants around the garden. 

The drain plug has since been attached to the 'counter top' using a screw and that small, metal loop to prevent it from being lost in the yard.

Another thrift store turned up a whole crate full of fun, vintage kitchen supplies. I was careful to choose items made from materials {tin, etc.} that would stand up to lots of use and to being outside for long periods of time.

So far, this kitchen space has been a BIG hit! The most unexpected, but "aha!" use so far has been the toddler-friendly access to running water outdoors. He uses his sink to fill squirt guns, or to rinse his sticky fingers after a Popsicle. 

Gluten Free, Vegan Zucchini Bread {soy free, dairy free, chocolate option}

I love zucchini bread. I really love chocolate zucchini bread. So when that time of the summer rolls around where the garden is exploding with zucchini, I get to work!

This recipe will produce a very dense, heavy loaf of bread. Just the way it should be! The ingredients list is written for regular zucchini bread--but the image above is most certainly a chocolate zucchini bread. Follow the notes at the bottom of the post to make the chocolate variety.

Ingredients:
1 1/2 Cups GF All-Purpose Flour*
1/2 Cup Brown Sugar
1/2 Cup Sugar
1 tsp. Cinnamon
1/2 tsp. Xanthan Gum
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/4 tsp. Baking Powder
1 Cup Unsweetened Applesauce
1/2 Cup Oil {I used Grapeseed}
1 1/2 Cups Grated Zucchini**

Directions:
Combine the dry ingredients in a medium mixing bowl.
Create a well in the center of the flour mixture, and add oil and applesauce.
Stir thoroughly to combine, using a spatula to scrape the sides and bottom of the bowl.
Mix in the {prepared--see below} zucchini.
Pour the batter into a greased bread pan, and bake at 350 degrees for approximately 50 minutes.
After baking, allow to cool for several minutes before removing the bread from the pan.
To remove, run a knife along the edges of the bread, then turn onto a wire rack to finish cooling.
Allow bread to cool completely before cutting.***

*To make chocolate zucchini bread, use 1 Cup GF All-Purpose Flour and 1/2 Cup Cocoa Powder.
**To prepare your grated zucchini: wrap grated zucchini in several layers of paper towel, creating a 'ball,' then squeeze firmly to remove excess water. Carefully open up the wet paper towel, then fluff the zucchini a bit to keep it from clumping in the bread batter.
***I was anxious when I made this bread! I baked ours for 45 minutes and definitely didn't allow the bread to cool completely before slicing. When I cut the bread open, I was so disappointed to find that the bottom third of the inside of the loaf wasn't completely done. Because there are no eggs in the recipe, I tried it anyway, and loved the flavor! So I wrapped my bread in a tea towel and headed to bed. The next morning, the slightly gooey center had turned into a dense, yummy ribbon of chocolate. Avoid the same experience by baking your bread a bit longer {test the loaf with a toothpick inserted deep into the center of the pan}, and by allowing it to cool completely before slicing.

Honey-Sesame Crock Pot Chicken {gluten free, soy free, dairy free, slow cooker recipe}

I mentioned on Facebook the other day that our hot weather has really squashed my time in the kitchen lately. I'm grateful for the warm summer days, but they sure don't make for a very entertaining blog! So I set out to come up with something new to share with you.

This is definitely a winner! It'll be a great winter recipe too. Because it was cooked in my crock pot, there was very little heat added to my already-hot kitchen. In fact, I could have plugged my cooker in down in the basement for a completely heat-free kitchen! I used my rice cooker at the same time to put together a complete meal. When we returned from the splash pad, dinner was waiting for us!

I won't lie--this chicken is a bit rich. I found that I preferred mine without a ladle of extra sauce, and so did my hubby.

You'll Need:
2-4 Chicken Breasts {boneless, skinless}
1/2 Cup Honey
1/4 Cup Coconut Aminos
1/2 Cup Onion {diced}
2 Tbsp. Ketchup
1 Tbsp. Olive Oil
1/4 tsp. Red Pepper Flakes
Salt & Pepper

2 Tbsp. Corn Starch
4 Tbsp. Cool Water
1-2 Tbsp. Sesame Seeds

To Make:
In a small bowl, combine honey, coconut aminos, onion, ketchup, olive oil, red pepper flakes, and a sprinkle of salt and pepper. Set aside.
Place chicken in the crock pot, then top with sauce.
Cook on high 3-4 hours, or low for around six hours.
When the chicken is well cooked, carefully remove the pieces from your crock pot.
Mix corn starch and water in a small bowl, then stir the mixture into the remaining sauce in your crock pot.
Use a sharp knife to cut the chicken into bite-sized pieces. Some of it will shred and pull apart as you cut it, and that's ok. Return the chicken to the sauce, stirring to mix. Top with sesame seeds.
Serve over rice.

Marcus & Melanie are Engaged! {Spokane Proposal: Christina Weedon Photography}

We were asked to participate in a very special proposal this weekend, when our friend Marcus asked Melanie to be his wife. I can't think of a better way to have spent my Saturday afternoon!

Several friends were stationed around town in locations important to their relationship, waiting with a note from Marcus to read to Melanie.

I won't lie--I was a teary mess when she showed up at my door! I read my note, though, and then dashed up to meet Marcus where he would pop the question.

Together, we picked a spot and waited. 

When Melanie arrived, it was time! I met her and directed her to the final stop on her scavenger hunt, and then I ducked behind some bushes and watched the scene unfold.

Of course, she said yes! Congrats, Marcus and Melanie. We can't wait to see you tie the knot!