We have taken on the house project of house projects: building our own kitchen cabinets. 🙈
Our quest to find the perfect kitchen island has brought us to this project (and it's too late to talk us out of it). I spent months looking for cabinets that would work at ReSource, our local reclaimed building materials center, and craigslist. Finally it was time to stop looking and start doing, so we explored IKEA, Home Depot, and even a few custom cabinetry options. I contacted the company that made the cabinets that were in our kitchen when we moved in, and when I got the quote back I was flabbergasted! 😱
We bought two sets of cabinets at Home Depot, only to return both of them, in subsequent order, a few days later.
Sitting at our dining room table, with our faces in our hands, we realized what we were going to do: build our own. Even though we have very (very) little woodworking experience.
I've been sharing the slow but steady progress through Instagram Stories, and, despite any odds our cabinets are coming together quite nicely! We've had plenty of mishaps, but nothing we couldn't fix. And you know what? I think in the end I'm going to be damn proud of our kitchen island.
The indirect result of this project? Eating a lot of hap-hazard meals between cuts and sands and builds. A lot of rice crackers with cheese, peanut butter and apples, and chips and salsa. Now of course I'm a total advocate of making whole food meals with real ingredients, but some days you just can't do it all. This cherry pico de gallo is one I made before we started this project, but have made a few times since. It's perfect on salmon, fish tacos, or grilled chicken. And of course, delightful with a big old bowl of chips. It's made of ripe cherries and cilantro, bringing all the bright, fresh flavors I love. So however you like to eat, and however busy you are, this recipe is one to savor during the summery, fresh-cherry months.
Serves: 4 | Total Time: 15 minutes
- 1 cup cherries, pitted
- 1/4 red onion
- 1 jalapeño
- 1/4 cup minced cilantro
- 1 lime
- 1/4 teaspoon pepper
- Roughly chop the cherries and place in bowl.
- Mince the onion, and jalapeño (be careful after cutting the jalapeño! Don’t touch your eyes with out thoroughly washing your hands), and cilantro. Add all of them to the bowl with the cherries.
- Juice the lime, squeezing the juice over the cherry mixture. /li>
- Add black pepper, and toss to combine. Serve chilled or at room temperature, over grilled chicken or salmon, in tacos, or with chips. Would be great on a cheese platter, too!