Concrete Counters

 It finally happened! I turned my bathroom counters from a plywood flat surface to gorgeous concrete countertops! The flat surface was usable, but it was well past time to clear it off and make it fully functional and a work of art.

I had already cut the plywood base to fit my area, and after clearing it off, it was time to cut the holes for my sink and faucet.

Depending on if it is a drop in sink or undermount, this step will be different for each project. I decided to use my sink as a drop in, because the height of the concrete would cover up the edges.

After drilling the holes for my faucet I used the plugs that I got from ZCounterform.  You want them tight enough that you have to wedge them in so concrete doesn't leak.

ZCounterform has an amazing system with everything you need to pour your own high quality concrete countertops. I attached the forms to the edges of my plywood base. The forms are what allow you to build up the concrete and get it perfectly level.

To cut my form pieces to the right size, I just used my miter saw. I needed to connect two pieces to get one long enough, so I cut them at 22.5 degrees to attach them. This will allow a tighter fit then doing straight cuts and trying to get them flush.

Making sure they are as tight as possible, I screwed the forms into my plywood base.

After screwing everything in, I used 100% silicon on EVERY gap and seam.  You do not want to clean up any mess leaking through!!

One thing I did have to figure out was how to plug up my sink, since it's a drop in, it was already in place. I used a piece of foam and cut it to size to perfectly cover the sink hole. I used packaging tape and wrapped it as smoothly as possible to ensure smooth edges.

Once all that prep is done it finally feels like you're getting close!

ZCounterform sends fiberglass mesh with their kits. This gives the concrete the strength so it doesn't crack. It has these amazing clips that keep the mesh in the middle and not sinking to the bottom. The mesh is easy enough to cut with scissors!  I put the clips every foot or so then filled in with remaining clips.

Pour time!

I mixed one of the additive bags with two quarts of water. After mixing that, add another two quarts of water and an entire bag of concrete. Thick pancake batter consistency. Mix it and pour. I leveled out that mixture with trowels while I had someone mixing up another and then adding that on top.

ZCountrerform's kit also came with a screed. This makes it level from the front form to the back. I ended up just screwing in screws to the top of my faucet knockouts so they would be accessible at the right height.

Though it looked super smooth, there are still bubbles trapped in the concrete. I used my multitool along the front edge to vibrate and release the bubbles.  As I saw them rise up, they would pop at the surface.

After vibrating until I didn't see bubbles rising, I used a magnesium float to go over the top to give a slight texture. The texture allows the moisture to escape at as it cures, otherwise it will be a dusty finish.

I knew I was coming back in 2-4 hours with a trowel, so a few trowel marks were okay at this step.

After it had cured for a couple hours and had thickened up, I trowel it again. At this point it will be much easier to get that perfectly smooth look.

Next was the hard part of waiting. The next morning you can see how it's beginning to dry. The lighter areas are where it was more dry. It is very hard and very smooth, but it is not fully cured! 

After 24-48 hours it should be cured enough to take off the forms. I pried off the forms and there weren't too many bubbles on the edges! So exciting! The forms left a little black residue, but after sanding down they came off. Don't use too low of a grit, though! I used 60 and it revealed too much of the sand from the concrete. Start with a high grit like 300!

I removed the foam from the sink cavity. It wasn't perfect, but not as bad as I worried about!!

For the faucet plugs, I used a hammer and hit directly into the head of the screw that I put in the top and they fell out below! I used my screw driver as a chisel for any spots that I needed to widen. It was a super thin layer of concrete, so it was very easy to get out.

Though as anxious as I was to use my countertops, the next step is very important and not one to skip! I needed to seal the countertop. Before I could I needed to test it for 24 hours for vapor. I taped up a section in plastic and made sure it was air tight. After 24 hours and no moisture trapped, I knew I could safely seal them! The seal is great and will protect it and not change the color of the concrete. Follow the directions of the concrete seal.

Can you believe this high end look was all done by me?! And a custom countertop for $600, you can't beat that!

Happy Pi Day!

What better way to celebrate Pi Day with Dairy Free Chicken Pot Pie and Razzleberry pie!  These are two of my dad's favorites from Marie Calendars but he claims that these recipes are even better!  Take it from my dad, it's totally worth making it from scratch!  You can of course use dairy if you prefer, but you don't miss it!

First off, start with this crust.  I know you can use whatever (even store bought) but trust me, this one is easy and yummy!  Don't let the vinegar scare you, you can't taste it. My grandpa perfected this recipe (most my favorite family recipes come from my grandpa's!)

Pie Crust (makes 2 crusts)
2 1/2 cups flour
1 t. salt
1 c. shortening
1 egg
1 t. vinegar

Beat egg with a fork. Then add vinegar and enough water to equal 1/2 cup liquid.
Cut shortening into flour and salt until shortening is well coated with flour.

Add liquid and stir just until moistened.  

Divide dough in half 

and roll into a circle (1/8" thick) big enough to fit your pie tin. 

Roll the crust backwards up over the rolling pin a little bit as shown.  

Using your rolling pin to help you pick up the crust and support the weight evenly slide it over on top of your pie dish.

If doing a double crusted pie, repeat with second half.  Fold edges and using thumb, press edges together.  Prick dough with fork if doing a single crust, if doing double prick top layer.  Bake at 400 degrees for 10 minutes.

Pie Crust (makes 2 crusts)

2 1/2 cups flour

1 t. salt

1 c. shortening

1 egg

1 t. vinegar

Beat egg with a fork. Add vinegar and enough water to equal 1/2 cup liquid.  Cut shortening into flour and salt until shortening is well coated with flour.  Add liquid and stir just until moistened.  Divide dough in half and roll into a circle (1/8" thick) big enough to fit your pie tin. Repeat with second half.  Fold edges and using thumb, press edges.  Prick dough with fork.  Bake at 400 degrees for 10 minutes.

Dairy Free Chicken Pot Pie

Enough to fill 2 pies
2 cups unsweetened almond milk
2 chicken bouillion cubes
1/4 tsp poultry seasoning
1/8 tsp oregano
1/4 tsp black pepper
1/2 cup flour
1/8 tsp garlic powder
1/4 tsp onion powder
optional: 1/2 tsp cajun seasoning,  (we like things spicy and flavorful around here, but this much cajun doesn't add much heat so add more or less depending on your family)

Blend all together in blender (if you prefer not to use your blender and dirty another thing, I understand, I just already have it out to make my almond milk) just crush your bullion cubes and make sure that it is smooth and not too lumpy.  Of course, if you aren't looking for dairy free and don't mind those condensed cream of chicken soups, just use that.  This homemade version is runnier because the flour has not been cooked yet so it is not thickened up. Don't worry, it will.

4 cubed cooked chicken breasts or thighs (or use shredded chicken you've frozen to save time)
2 cups carrots diced
1 cup celery diced
1-2 cups frozen peas

Any additional veggies you like in your pot pie

I like to saute up the cubed chicken and add carrots when it is almost done.  

This gives the carrots a little extra cooking time so they're not as crunchy. 

Don't put them in too long though, unless you like super tender carrots. 

 Layer chicken and veggies.  

   Cover with Sauce and seal edges. Place pie tin on cookie sheet to catch any spills (nothing worse than smoke from sauce from your perfect pie) This crust is so good, that if I decide to trim the edges to make it look good (I don't always) I toss the crust on the cookie sheets for the last 5 min.  My son once proclaimed that crust wasn't good enough to eat plain, but this has changed his mind.  The kids fight over these pieces.

Bake for at 400 degrees for 25 minutes until golden brown. Let cool for 10 minutes for sauce to start to thicken.

Razzleberry Pie
This is my dad's favorite pie.  I wanted to make it for him, but I had never tried it before.  Thankfully it is as wonderful as she says it is! Please visit her for the recipe.  I want to make sure she gets credit for this amazing pie!  I didn't make 5 pies, but it's good enough that next time I maybe should!  She does the math and reduces it to one pie for you in the comments.  I made two and we stretched it to last us two days, but there were still tears when it was all gone!

Happy Pi Day, Everyone!

Cooking Fish without the 'fishy smell'

Fish is really good for you.  I'm lucky enough that my family loves it.  However, I HATE that fish smell in my house.  One of the best parts about living in Florida is we grill out all year long (that didn't stop us before, though.  I once made my hubby grill while it was snowing!  He pulled it close to our back door and braved the weather for some yummy food)

I prefer to cook my fish in foil packets (think campfire cooking) and it steams them a bit, too.  They're always really moist!

Start with two pieces of foil the same length (roughly, you don't have to be exact)

Lay one on top of the other and fold over the long side (you know a hot dog fold) about 1/4 inch. 

Then roll it up once more another 1/4 inch.  Yes, you just made a seam in your foil.

Then open up your foil.  The seam should be down the middle.

Put a tiny bit of oil on your foil and lay your fish out.  I like to make sure they're not overlapping TOO much, so they cook evenly and so I can season them evenly.

Drizzle with a tiny bit more and add your seasonings.  We like spice, so pepper, creole, chili powder if you like 'blackened' fish.

Pull up the long sides of the foil so they're matching and then roll it up until it almost touches the fish.  Then roll the short sides up.  Smash all the seams nice and tight.  I like to transport mine to the grill on a real cookie sheet (just in case something were to happen)  Cook on medium to medium low until it's flaky.

Now if you really want to avoid the fish smell, make sure the first time you open the packet it's OUTSIDE.  Then next times won't have that burst of fish smell like the first time.  But don't peak until you think it's done, this is not something you mess around with, just toss it on and let it cook.  Thicker fish will take longer, obviously, and you may want to flip the packet over and keep the heat lower.

Enjoy your fish!  Just roll up that fishy foil and throw it straight in the garbage when you're done!

Sweet Potato Fries

Sweet Potato Fries are a family favorite.  I've been making them for years.  Before this I didn't like sweet potatoes AT ALL.  I found the idea and thought it was worth a shot, and we were in love!  Over the years I've changed it up a little.  Here are some pointers:

We prefer wedge fries.  They don't get too soft but still get the dark almost burnt sections that you want (this is the sugar in the potato caramelizing, it's YUMMY!)

One trick I saw on the internet for regular fries was to soak them in water first.  This was the first time I'd tried it and the jury is still out on whether it's worth it.

Mix some flour with your seasonings.  We prefer a little spice to compliment the sweetness (okay, so we prefer a lot of spice) I use Seasoning Salt, Pepper, chipotle powder, and creole seasoning.  If you don't like spice leave out the chipotle and creol.  If you can't have gluten, try rice flour or a different one of your choice.  I used to make it without the four and it tastes yummy, too.  We just like it this way a bit better.

The best way to cook these is on the grill.  Though the broiler works too, you just have to balance getting them cooked through with cooking too fast. I make a disposable cookie sheet by taking a piece of foil and turning up the edges (you will want edges to catch the oil, not just a flat sheet of foil!)  Sorry about the bad picture, but it's dark by dinner time and the flash reflects off the foil.

This time I actually coated them with too much flour.  They got crunchy, but it was more the flour getting crunchy not the fry getting that dark color that I mentioned you wanted.  So, lightly coat them.

 I cook them on the grill over medium to medium high heat (depending on what else is on the grill) for about 30-40 minutes.  See the yummy dark spots.  Mmmmm.  I prefer dipped in ketchup like regular fries, but my hubby and son prefer BBQ.

CNN Article on Food Allergies

We've been lucky enough to be surrounded by great parents who understand that they, too would do anything to make sure their child was safe and included.  The school that Bud is at, that's a different story.  This article reflects one of my fears of the years to come.

Here is part of the article, "Allergy bullying: When food is a weapon" found here on CNN.com

"(CNN) -- In kindergarten, Owen Kellogg came home sobbing one day because another boy at school had told him that he had a peanut, and that he was going to force Owen to eat it.

Owen, now 7, is allergic to peanuts and tree nuts, said his mother, Haylee Kellogg of Cedar Hills, Utah. In reality, the taunting boy did not have a peanut, but Owen didn't know that -- he just knew that eating a peanut could make him stop breathing.

It's hard for parents of food-allergic children to keep them safe at school when there are so many opportunities to eat snacks and meals with unsafe ingredients. For some kids, just touching a certain food or inhaling particles of it could cause a reaction.

But on top of the safety question is a social one. A study released last week suggests that almost half of children who have food allergies have been bullied -- sometimes by having food thrown at them.

"Clearly, it's an issue for these school-aged children in terms of how they interact with their peers," said Dr. Clifford Bassett, director ofAllergy & Asthma Care of New York. "Immediately, when there's a diagnosis of food allergy, there's a little bit of a stigma."

The new study furthers the mounting evidence that many kids with food allergies may endure social ostracism while also trying to eat safely.

A 2010 study in the journal Annals of Allergy, Asthma & Immunology said that 35% of kids over age 5 with food allergies have endured bullying, teasing or harassment. Parents of children with food allergies reported in the study that these incidents -- both physical and verbal -- happened because of food allergies.

Food allergy is a growing problem in young people. As many as 8% of children in the United States have at least one food allergy, according to research data.

There is no cure for food allergies. The only way to stop a life-threatening reaction, called anaphylaxis, is an epinephrine auto-injector, which allergists recommend that everyone with severe food allergies should carry.

Allergists offer skin or blood tests to see what specific foods may cause reactions, but they cannot know how severe those reactions will be -- some people may have only mild symptoms, while others may stop breathing.

Negotiating school safety
Owen's family moved nearly 30 miles from Spanish Fork, Utah, to Lehi, Utah, when Owen was in kindergarten, so that they could live in a school district with some peanut-free accommodations. Peanut products aren't sold at lunch at Owen's school, said Kellogg.

When Kellogg learned about the peanut taunting incident, she went to see the school principal. The result was that the other boy, who had also been bullying other kids, was moved to a different classroom.

At the bus stop, Kellogg met the woman partly responsible for food allergy awareness at Owen's school: Jessica Norton, whose 11-year-old daughter Grace is allergic to peanuts, soy and various kinds of beans. Grace is the only one of three siblings who has food allergies; so is Owen.

When Grace was in first grade, she had to eat her lunch in the principal's office on days that the school served peanut butter, to avoid a reaction from coming into contact with it.
This solution was not optimal, in Norton's view. She petitioned the school district to stop serving peanut products, and was successful.

"I think she can, kind of, stand up for herself now, and will stand up for herself now," Norton said.Like Owen, Grace also experienced bullying because of her allergy. A boy would often chase Grace around with peanut butter in hand -- once, he touched her face with it, making her break out in hives. She only told her parents a couple of months after it stopped happening. These days, she doesn't get picked on that way, Norton said.

Standing up to other adults
Norton was surprised by the negative reactions reflected in the CNN.com reader comments about provisions for allergic kids in schools.

In a story about the recent bullying study, user "Brad Heddan" wrote, in response to one reader, "how about you keep your sickly kid home? That is what homeschooling is for. (...) we don't have to accommodate your sick kid."

And "lorie" wrote, "Many allergies can be life threatening. It is completely unfair and ridiculous to expect 400 other families to change their eating habits because you can't teach your kid not to touch someone else's food."

These sentiments were also seen on the comment board on a 2010 story about food allergy bullying. At that time, Norton chimed inexplaining Grace's school's situation and adding, "My only thought is this, teaching children compassion for others is a good thing. And frankly, it seems a lot of adults that have made comments on here could use a little compassion too.'

Norton has not felt that level of backlash from her efforts to keep Grace safe in her own community. A few parents have made remarks of the "Why do we have to accommodate your daughter?" variety, but generally everyone has been kind and supportive.

"We're talking about life and death here," says Norton. "If it were their child's life, they would do everything they could to make sure their child's life is protected.""

Diaper Sprayer/ Bidet

Since our little sunshine started solid foods, a diaper sprayer for the toilet was high up on my want list :)
We found a great link for a DIY diaper sprayer here, but after looking at it and several other DIY options (along with reviews of those who tried them) and decided it was worth the extra $10 to just buy one.  I'm sure it works great for some people, but this is one of those times we decided to just spend the extra money to save us some time.  So we picked one up.  They have it on Amazon as well as local home improvement stores.  We found ours at Home Depot for about $40.

 

source

It has great instructions that come with it.  Just follow those.  However, we did have to do one additional step.  It says to make sure you have a flexible supply line leading into the toilet.  Ours wasn't.  

We actually had to go up a couple sizes in the flexible supply line.  They didn't have any short enough, so we had to go extra long so we could make a loop as seen below.

It was a pretty simple switch, just unscrewing and screwing the new one on. Just make sure you turn off your water and then flush to empty the toilet basin, but have rags ready to clean up the little that is there!

It has a shut off valve to the sprayer so that helps with the whole worry that the kids will discover they have a never ending water gun!

Just make sure you face it the right way! When my hubby tested it out he had it pointed at the ceiling!  That's a big spot for being 10 feet away!