Craigslist Chairs

I LOVE craigslist. Even though it can be kinda sketchy to meet random people for a purchase. But, I just love to look on it a couple times a week to see what it out there...you never know what you are going to find.

When I communicated with the sellers on these items I talked to the wife via email. Which, you never really know if you are really talking to the "wife." I mean, who knows who it could really be. So, no worries I had my guard up. The wife told me to meet her husband at the Dairy Queen off 459 where Tazikis, Billy's, and a few other stores are. In other words, it is nicely lit up and should be pretty safe. So, I arrived about 15 minutes before 6:00 PM which is when we were supposed to meet there. I call Fred to a) confirm that we are meeting here and b) to tell him I was already there. Fred said he had someone at his house fixing something and he would be able to be at the DQ by 6:00. So, I wait. As 6:00 rolls around his black SUV pulls up quickly and he hops out wearing a "life is good" type t-shirt. First impressions: very clean cut, nice looking man. Well, right when he hops out he says, "So sorry I am late, the chairs are actually in the storage unit 2 miles down the road...would you like to follow me and unload them there?"

Uhhh!? I have never been in this position before. Keep in mind this particular storage unit is PITCH BLACK DARK. I think my face spoke for itself, because shortly after Fred said, " I mean, I don't mind going to pick them up....I just didn't want to be any later!"

Whoo!

"Yeah, I don't mind waiting. If you don't mind, that would be great."

So, needless to say, I wait another 20 minutes, but I came home with these beauties...well, not really beauties....They are pure 70's mustard yellow with velvet cushions!

I did try to bargain with Fred, but he said many other people wanted these chairs too so $50 each was the lowest he would go.

At first I didn't realize I could unscrew the cushion from the chair, so I covered it to do my layers of paint. BTW, this bright lady was the one that gave me the idea to unscrew the cushion.

Then I painted it with a color called Knights Armor... a dark grey color. It's kind of the Anthropologie grey/gold/yellowish look. Of course, I have to give some very slight gold highlights here and there with a gold spray paint and do a sponged coat with an Antique Glaze.

Once I realized I could unscrew the cushion, it allowed me to paint the wicker part. So, I painted that with the same color but did not apply the Antique Glaze which makes any color look darker. So the wicker looks a little lighter than the edges.

Then I applied some nailhead trim...

My dog insisted that I take a few pics of her in the chair, even though I am

NOT done with these suckers- I don't think!... But, of course, I gave in.

Audrey: "How about this pose?"

"Or this?"

"No, this one."

"I don't know, I think this is my better side...?"

I am debating on covering the cushion cowhide. What do you think?

More than thankful...

Continuing my updates....Thanksgiving was great!

We put on our gear...

Pop joined us by driving the mule around. This is his typical location during a hunt...

Getting ready to go kill the turkey that we ate at lunch and dinner!

This little pup helped us...

Amos is in training...

Mac geared up and ready to go!

Mac killed the winning turkey!

And, he cleaned it out and then plucked the feathers and it turned out like this...

(Okay, we didn't really go turkey hunting or kill a turkey... but that would have been cool!)

However, we did participate in the Annual Russell Thanksgiving Quail hunt

AND,

Rayne made the Chez Fon Fon caramel ganache tart... it was divine!

It went along with the rest of our dessert table...

After a big lunch we drove 7 miles down the road to what we are calling

"The Roost"

Mac's parents have been building this house for the past year and it is almost finished. They should be moving in in the next couple of weeks.

This is a sneak peek:

This is the view. But, this picture doesn't do it justice...

It is a beautiful view especially when the leaves are changing colors. Can you picture it?

The pic below is the side of the house facing the view.

The screened in porch is on the left and master bedroom on the right.

Guest rooms are upstairs with a really cute bunk room.

Aren't the stairs cute!

kitchen:

Happy Thanksgiving!

Now let's get ready for Christmas!

Chef Mac and Standard Bistro

I thought I should highlight/(brag :) on Mac a little...

He is doing such a great job at Standard Bistro. His hard work is paying off!

http://www.birminghamrestaurants.com/:

Mac Russell

Standard Bistro


Chef Mac Russell, born and raised in Selma, Alabama, learned the love of cooking during his childhood. Whether dove or quail hunting, there was always a reason to have a large get together. He was mentored with this party planning by his four aunts, mother and grandparents as they gathered in the kitchen at their Ranch outside of Selma. So for Chef Mac food brings happy memories involving family and friends being very active together. When a large family is involved, as well as a kitchen team, it often produces a lot of high energy. Mac obviously thrives on this as evidenced from his quarterbacking days at Hampden-Sydney College, where he set every passing record. While attending Culinard, after graduating with honors from Hampden Sydney, he worked under renowned chef Chris Hastings at Hot and Hot Fish Club and learned the ropes to set records in the restaurant business. While there, he met his future wife and greatest blessing and served up some love. Restaurant management and wines were the subject of his intense study during the summer of 2004 in Florence, Italy. Traveling in Europe opened up his knowledge of these cuisines and how simple classics can be life changing. Chef Russell, to gain further and a much different experience, then spent two years managing and revamping the culinary horizon of one of America's favorite bar's, the Flora-Bama. From Italy to the Redneck Riviera, Chef Mac Russell is proud to bring his unique culinary perspective to the Standard Bistro. Come take a tour of flavors with him at the Bistro!

Birmingham News:

Standard Bistro's new chef, Mac Russell, has ties to Chris Hastings

By Bob Carlton -- The Birmingham News
November 24, 2009, 10:15AMMac Russell is the new executive chef at the Standard Bistro in Mt Laurel. "Those people out there have such a hidden jewel," Russell says. "It's a perfect local hangout, but also a great place to have a destination food experience." (News Staff/Beverly Taylor)Mac Russell, who earned his culinary stripes under Chris Hastings at Hot and Hot Fish Club, has taken over chef duties at Standard Bistro in Mt Laurel. Russell is Hastings' hand-picked choice to replace Alan Martin, who, in July, left Standard Bistro after about six years to reopen the restaurant at the Victoria Inn in Anniston. "Mac and I go way back," Hastings says. "He started years ago in our kitchen here at the Hot and Hot, and his enthusiasm and passion for cooking and flavors and understanding the farm-to-table concept is clear." Hastings manages the business end of the Standard Bistro for owner EBSCO Industries, and had filled in as the chef there until he hired the 29-year-old Russell to replace Martin. "That's helped a lot to come into a place where expectations are so high because those are my expectations, also," Russell says. A Selma native, Russell started at Hot and Hot in 2003 and also has worked at the Renaissance Ross Bridge Golf Resort & Spa in Hoover and the Flora-Bama Oyster Bar & Grill near Orange Beach. While working at a surfside honky-tonk like the Flora-Bama might seem like unusual training for a fine-dining establishment such as the Standard Bistro, Russell says it was an invaluable experience for learning the food business. "(Owner) Joe Gilchrist is a wonderful businessman; he built an empire," Russell says. "The people in charge have been there forever, and I was very blessed to have them teach me a lot from the business aspect." As far the food preparation is concerned, Russell plans to apply much of what he's learned from Hastings to what he has planned for the Standard Bistro. "My philosophy has come from Chris and just the way he's done such a fabulous job of doing good, clean Southern flavors and using the best local ingredients," Russell says. The Standard Bistro dinner menu, which changes daily, features such entrees as chicken paillard with garlic grits ($28), pork with sweet potato gnocchi ($29) and tuna with mushroom rice ($32). Much like a scientist in the kitchen, Russell says he likes to experiment with old recipes and invent new ones. "I'm trying to not only do good ol' Southern things that I was raised on, but also do them in a way that's healthier, using modern techniques like molecular gastronomy," he says. Standard Bistro is at 3 Mt Laurel Ave. The phone number is 995-0512 and the Web address is https://blog.advance.net/mt-static/html/www.standardbistro.com. Dinner hours are 5:30 to 10 p.m. Tuesdays through Saturdays, and lunch hours are 11 a.m. to 2 p.m. Fridays and Saturdays.

Shelby County Reporter:


Published Monday, October 12, 2009
MT LAUREL — Chef Mac Russell of The Standard Bistro isn’t shy about his love for food.
“We want to spank your taste buds,” Russell proclaimed. “It’s all about blowing away your senses.” To give patrons that senses–blowing experience, Russell plans to take Southern food and up the ante with progressive techniques and unique combinations.
...........

Going far beyond standard

Chef Mac Russell plans to whip up a variety of chef tasting menus in an effort to "spank customers' taste buds." Russell wants to up the ante at The Standard Bistro on every level.
“Growing up, food wasn’t an after–thought, it was a focus,” he said.

Russell wants people to see any meal they enjoy at the bistro as an event. He said the meal could be as humble as a fried quail supper, created in a way that makes it special.
He said he wants people to come enjoy a good drink and new chef–tasting menus during a game. A tasting menu might include a grilled ciabatta with a chicken liver mousse and French bleu cheese.

Though the ingredients might seem foreign to some, Russell doesn’t want people to be intimidated by a menu. He wants instead for the bistro to become a local hangout –– drawing people with the restaurant’s food and atmosphere. What he hopes they leave with is a new appreciation and love for a good meal.

“You’re going to see the picture and where we’re trying to go. You’re going to grow your food knowledge and enjoy great food while doing so,” he said. Russell spent about a decade working on and off for Birmingham’s Hot & Hot Fish Club, while attending culinary school and traveling to places like Italy to study wine and food pairings.

.........

So, go eat there with friends over the holidays!

Updates

I have many updates since the last time I have posted. I am just not used to this blog thing still... it seems to take me forever to upload anything! So, I end up not posting anything. Anywho, I thought I would do brief updates...

THE BENCH:

I sanded it and stained it...

THE HEADBOARD:

Attached the plywood and 2x4's, covered it with foam and batting...

Covered it with pewter velvet, painted the bench, and put on new hardware....

Put nailhead trim on the sides...

Used the fabric from my bed headboard and made covered buttons. Painted them with Antique Glaze to turn to a shade of grey.

Done!

Now you can see the table... I am adding new legs to this table.

I mentioned the farmhouse legs in a previous post. More to come!

Oh! And, I will be covering that bench in leather...

just trying to find the perfect fit...

The headboard will hang on the wall behind the bench for banquet seating.

I know Mac will be a great dad....

For example, when I come home to my dog snuggled in a "fort" built just for her by my husband...

BUT, God love em' and protect em'...... sometimes I get a little nervous when I see situations like this as he teaches my nephew how to roll down a hill on a little scooter thingy.... I don't remember what you call these little toys...but just watch...

Before you watch, you must know this was not the 1st but the 4th time he did this...this was the best result.