Chalkboard paint is oh so trendy (in case you haven't noticed). The inspiration for today's post came from multiple pinterest finds suggesting creative ways to hold chalk for your chalkboard. Like this using an upside down drawer pull or this using a vintage match safe. Here is my take on this project using wood candle cups!




{in clockwise order} 

acrylic paint in your choice of color / finish 

wood candle cup (I used these) If you can't find these, a small wooden bowl would work perfectly.

sand paper

paint brushes

command adhesive strips

hand saw


STEP 1      Using hand saw (and loads of caution), saw a candle cup in half

STEP 2      Sand down the edges of the now halved cup. Focus on making sure the exposed back surfaces are flat and even! This will be very important when adhering to the wall. 


STEP 3      Paint! I did solid colors but get creative. The next set is destined for polka dots, I think.


STEP 4      After the paint has completely dried, trim command strips to fit on all exposed areas on the back of the cup.


STEP 5      Adhere to chalkboard and fill with chalk! I used one for white chalk and one for colorful chalk.


And the best part of all? They match my owls.




this photo shot by angela hardison is just perfect. can you stand those amazing colors?



There is so much that can be done in a baked pasta style dish. Not only does the pasta style have a wide range of ingredient possibilities, there is also a huge variety of calorie counts (can anyone say, baked ziti?). I made a healthful version for a Sunday treat this weekend and was beyond pleased. In fact, I made an extra portion to share with my neighbor and let's just say, it never made it there.

I introduce to you…Spicy Kale and Cheddar Baked Orichette!



what you need!

{1}  2 cups slightly undercooked orichette pasta–I used quinoa pasta! (can substitute any smaller shape! i.e. penne, elbow macaroni, rotini)

{2}  1 cup sharp cheddar cheese 

{3}  1/4 cup almond milk (MUST be unsweetened and not vanilla flavored–blech!)

{4}  1/4 cup breadcrumbs (I used whole wheat breadcrumbs–can be homemade or store bought)

{5}  3/4 cup cooked kale, shallot, and crushed red pepper mixture pulsed in food processor (you can chop, if you don't have a food processor)

{6}  1/2 teaspoon paprika, 1/2 teaspoon salt, 1 teaspoon freshly ground black pepper


Preheat oven to 350°.

First, create your kale, shallot, and crushed red pepper mixture by sautéing 1 slice shallot in 1 tbsp of olive oil along with 1/2 teaspoon of crushed red pepper flakes for 2 minutes or until shallots are soft. Add 1 1/2 cups of fresh kale (loosely packed) and continue to cook down for 3 – 4 minutes. Pulse the sautéed ingredients in the food processor until coarsely chopped and mixed. 

In a medium sized mixing bowl, add the slightly undercooked pasta (remove from boiling water 2 minutes before the indicated cooking time on package), kale mixture, half of cheese, half of breadcrumbs, spices, and almond milk. Stir well!


Split mixture into two 10 oz ramekins (Shopping tip: ramekins are sold at most grocery stores in the baking equipment aisle for only a few bucks a piece. It's worth it, I promise!). Top with remaining cheese, breadcrumbs, and a drizzle of olive oil.


Bake with foil loosely covered ramekins for 15 minutes. Uncover and cook for an additional 10 minutes! Basically, until it's all bubbly and wonderful looking like this: