Another weekend, another home improvement project! We hit the ground running today working on our kitchen floors, and I feel a sense of relief because we’ve put something new down instead of destroying things!
We had a few contractors come out to give us some advice on fixing our less than stellar subfloor, and one of the guys recommended just laying thick 5/8th inch AC board on top of the existing floor to help it level. Home Depot doesn’t sell such wood, so we had to go to a real live lumber yard to get the stuff. I’m not lying when I say the following conversation actually happened:
Natalie: Hi, we need to get 5/8th inch AC board – can you tell me how much it is per sheet and if you have it in stock?
Customer Service Person: Do you want pine or fir?
Natalie: What’s the difference?
Customer Service Person: Uh, one is pine, one is fir.
I thought I was going to jump across the counter and slap the lady’s mascara right off of her face, and if Chris hadn’t given me the cute face with “calm down” written all over it, I might have. After consulting someone with knowledge, we left with our Fir AC floor (we now have fir floors, hehe) and headed home. Home Depot doesn’t seem so bad after that experience.
We spent the majority of the day ripping up baseboards, cleaning up debris, hammering down nails & staples and ultimately laying down 2 pieces of the new floor. Doesn’t sound like that much, but honestly, it was a lot, and I didn’t even do the majority of the work. Chris worked his ever loving ass off. Our goal is to complete the subfloors by next weekend and lay our tile shortly after. I can’t wait to see the final outcome.
After our DIY adventure, I started to work on tonight’s dinner: Beef Sirloin Tips! If we ever cook steak, it’s usually on the grill (which we don’t have anymore), so I was excited to have something besides chicken or pork for dinner. It turns out, this was a really easy and quick dinner to make, and it was really tasty.
I was kind of nervous because this dish was filled with bell peppers which I’m usually not a fan of, but I wanted to try something new, and I think them being “roasted peppers” helped a lot.
- 1-1/2 lb. beef sirloin tip steak
- 1/2 tsp. smoked paprika or paprika
- 1 Tbsp. vegetable oil
- 1 12- to 16-oz. jar roasted red and/or yellow sweet peppers
- 1/2 cup hickory- or mesquite-flavored barbecue sauce
- 1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
1. Trim meat and cut into 1- to 1-1/2-inch chunks; sprinkle with paprika. In a 12-inch skillet, heat oil over medium-high heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet; keep warm.
2. Meanwhile, drain roasted red peppers, reserving liquid. Cut up roasted peppers. Measure 1/2 cup of the reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and the liquid to the skillet. Add barbecue sauce. Cook, uncovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet; heat through.
3. Sprinkle with parsley. Makes 4 servings.
- Total Fat (g)18,
- Saturated Fat (g)6,
- Monounsaturated Fat (g)9,
- Polyunsaturated Fat (g)2,
- Cholesterol (mg)111,
- Sodium (mg)510,
- Carbohydrate (g)13,
- Total Sugar (g)7,
- Fiber (g)2,
- Protein (g)36,
- Vitamin C (DV%)2.64,
- Calcium (DV%)5,
- Iron (DV%)21,
- Percent Daily Values are based on a 2,000 calorie diet
After dinner, we just settled in for a relaxing night, and then this happened:
Delilah was totally mesmerized by a game Chris was playing on his phone, and as soon as it set it down on the couch, she went at it. So funny.