Building A SustaInable Life...

Thursday, July 18, 2013

Modding the Bunkie

So we've been working on the bunkie quite a bit, even renting it out (very successfully - I was STUNNED, srsly) via airbnb. Just today we built a wee shelf:

Yep, just plywood, sticks and hot glue (for a lip. So stuff doesn't fall off). And then we stuck it on some brackets, which were half off from Kent, which is my best and favouritest store EVAR.

Oh, and some other stuff like bunk beds and things. Check this, it'll be almost like a panorama:

Bunks in one corner...

Handwash station hack...

Nice private, er, privy...

Breakfast station...

Original twin bed (shelf!)...

Original twin bed's bro, desk. We didn't build the bunk beds from scratch; hubby actually used to sleep on them as a kid and they're still going strong. Our kids are now sharing a double mattress on the floor but we figured, bunkie comes first.' amiright?

Tuesday, July 16, 2013

Cooking: Low-Carb Egg Cups

These were inspired by a post at Simple Delights, stumbled upon by way of Pinterest. I decided to add a slice of tomato and some spinach leaves to the bottom, and used chives from the garden. I also used sliced turkey breast instead of ham, but both work beautifully.

You could fill a 12-cup muffin tray, but I have individual silicone cups (well that just sounds wrong) so just made enough for breakfast.

1 egg per muffin cup
1 slice turkey or ham per muffin cup
1/3 cup shredded cheese
1/3 cup chopped green onions or chives
1 slice tomato per cup
approx. 3 leaves baby spinach per cup
salt and pepper to taste

Preheat the oven to 400F. Spray each muffin cup with cooking spray (I use canola oil in a pump spritzer). Lay a slice of turkey ham in each hole creating a little cup. Lay one slice of tomato at the bottom, on top of the meat, and top the tomato with spinach leaves. Crack one egg into each cup; sprinkle with salt and pepper, and onions or chives.

Bake for about 11 minutes, then add cheese on top and bake for another 1 to 2 minutes.