I purchased two barstools back in 2011 for $6.00. I’m sure you’re asking me why I still have those stools, but honestly I knew that I would be able to put them to good use at some point. I originally purchased them to move into an apartment my senior year of college, but that ended up falling through and I moved back home… But for some reason, I kept the stools.
Fast forward to 9 years later, I finally knew what I wanted to do with the barstools, I wanted to repurpose them into accent stools for my bathroom.
I ended up using supplies and tools that I already had at home so this project literally cost me $0.00 out of pocket. I’ll admit that it did take a bit of time to cut down the legs, sand, stain, prime, and paint… but I couldn’t be happier with the results.
Here’s the before and after!
If you’re interested in completing a project like this at home here’s what you need. I’ve also outlined the steps for you below. CLICK HERE for a visual of my entire process.
- If your stool is assembled, use your drill or screwdriver to take it apart.
- If required, cut down the stool legs to your desired length.
- Using your sander and 80 grit sandpaper, sand the wood pieces you plan on using in your finished stool. You want to make sure there’s no paint or gloss on the wood pieces.
- Once all the old paint or gloss is removed, re-sand with the 120 grit sandpaper. This step ensures a smooth finish for the stain, paint, and polyurethane.
- Stain the legs of your stool and let dry completely.
- While your stain dries, prime the top of your stool.
- After the legs of your stool have dried, tape of your legs at the desired height using painters tape.
- Once legs are taped off, use a foam roller to paint primer to the top half of the stool, remove painters tape, and let dry.
- After the primer is dry, retape the legs and paint the legs and stool top with your desired paint color. Remove the tape while the paint is still wet and let it dry for 2 hours.
- After the paint has dried, re-tape the legs and paint the top and legs on final time. Remove the tape while the paint is still wet and then let the paint dry completely.
- Once the paint is dry, use a foam roller to coat the stool in an initial layer of polyurethane on the legs and top and let dry for 20 minutes. Recoat two more times.
- Let the stool dry overnight to cure.
- Once dry, reassemble the stool!
These bowls are a perfect combination of sweet and savory, roasted and fresh… light and filling. I’ve seen recipes for grain bowls before but what sets mine apart is the roasted garlic vinaigrette that ties all the flavors together. My mouth is watering just thinking about this. These grain bowls have the husband stamp of approval and are SUPER filling.
The recipe uses easy to find ingredients like quinoa, farro, onions, tomatoes, and garlic. If you don’t like tomatoes, use broccoli instead. If you don’t like farro just double up on the quinoa or replace it with brown rice. This recipe is a blueprint so you can make adjustments until you find a combination that works best for you!I reccomend using frozen salmon for this recipe. Just make sure you defrost it ahead of time. I’m embarrased to say this but the extra moisture in the fish helps to steam it while it cooks in the oven. I hope you enjoy preparing and eating this recipe as much as I enjoy eating it!
Grain Bowls with Salmon, Goat Cheese, and Roasted Vegetables
This recipe provides a healthy and satisfying meal that doesn’t skimp on flavor. These bowls are packed with whole grains and roasted vegetables. The sweet and tangy vinaigrette ties the entire recipe together. All or parts of the recipe can be prepared ahead of time – just warm and combine before serving.
- 3/4 cup quinoa, uncooked
- 3/4 cup farro (or brown rice), uncooked
- 3 tablespoons plus 1/4 teaspoon of olive oil, divided
- 16 oz salmon
- 2 medium red onions, cut lengthways into 1/2 inch wedges
- 10 oz cherry tomatoes
- 1 head of garlic – loose, papery, outer layers removed but leave the head of garlic intact with all the cloves connected
- 2 teaspoons honey
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 4 oz plain goat cheese, crumbled or cut into small cubes
- 2 tablespoons fresh parsley, chopped
- Salt and Pepper to taste
- Preheat oven to 450 degrees F.
- In two seperate pots, cook the quinoa and brown rice according to their package instructions. Once cooked, set aside.
- On a sheet pan, combine red onions and cherry tomatoes and toss with 2 tablespoons of olive oil. Season with salt and pepper.
- Trim 1/4 inch off the top of the head of garlic, exposing the tops of the garlic cloves. Place the head of garlic on a piece of foil and drizzle the garlic with 1/4 tsp of olive oil. Securely wrap the head of garlic in the foil and place on the tray with the tomatoes and onions.
- Roast the onions, tomatoes, and garlic in the oven for 25-30 minutes, stirring once. Once cooked, remove the garlic from the foil pouch and set aside.
- Meanwhile, coat the salmon with 1 tablespoon of olive oil, and salt and pepper to taste. place the salmon on a sheet pan and roast in the oven for 7-10 minutes (the fish can cook in the oven with the vegetables)
- While the grains, vegetables, and fish are cooking, start preparing the vinaigarette. In a small bowl whisk the honey, extra virgin olive oil, and apple cider vinegar until emulsified.
- Once the roasted garlic has cooled enough to handle, squeeze the bottom of the cloves to push the garlic out of its paper. Gently smash the garlic with a fork and add to the vinaigrette. Stir to combine and add salt and pepper to taste.
- To assemble the bowls: Combine the quinoa, rice, roasted vegetables and 1/2 of the vinaigrette mixture in a large serving bowl. Gently stir until well incorporated.
- Flake the salmon with a fork and add on top of the grain mixture.
- Top with the goat cheese, parsley, and the remaining vinaigrette.
Can be served warm or room temperature.
This 15 minute recipe uses ingredients most people already have at home in their refrigerator and pantry. Add the pasta to the boiling water first and while it’s cooking prepare the pesto in the food processor. Serves 4.
7oz frozen peas, defrosted
1/2 cup packed fresh parsley
3 garlic cloves
1/4 cup grated parmesan cheese
3 tablespoons extra virgin olive oil
2 tablespoons water
Juice of 1 lemon
1/4 tsp red pepper flakes
Add all ingredients in a food processor and pulse until smooth. Salt and pepper to taste. Recipe yields 1 1/4 cup.
8 oz pasta of choice, cooked al dente (reserve 1 cup of pasta cooking water)
5 oz frozen peas, defrosted
16 oz cooked shrimp or roasted chicken
1 1/4 cup pea pesto (recipe above)
Heat a saute pan to low and combine pasta, peas, shrimp, pea pesto, and 1/4 cup reserved pasta water until warmed throughout (just a few minutes to avoid overcooking the pasta). Add in additional pasta water if needed to reach your desired consistency. Serve in shallow bowls and top with grated parmesan, a pinch of red pepper flakes, and a drizzle of extra virgin olive oil.