My parents gifted us 8 foot cedar picnic tables for the brewery. Over the last few weeks, we’ve spent HOURS and hours researching all kinds of options, and for a while, we thought we were going to have tables made. But it was getting complicated, time intensive, and expensive, so my mom found this man in Leander who makes picnic tables, and we ordered 7.
Last night, my parents came over and we stained 2 of them.
The AC isn’t on the brewery space yet, so it felt about 90 degrees inside. It’s been unusually humid due to all of the rain we’ve had in the last few weeks, so let’s just say it was less than pleasant to be bending over backwards over these tables — truly sweat equity. But we found some ways to cool off:
1. the big fan (mom’s favorite)
2. the walk-in cooler (dad & my favorite)
We stained 2 and decided we were done for the night. This morning, my dad came by the house, dropped off cream cheese kolaches for breakfast (yum), and headed over to stain some more. He came up with this ingenious method to put them on their sides so it was much easier to paint the undersides (the worst part of yesterday). He spent most of the day there and finished staining the remaining 5 tables all by himself, like a champ! Thanks faj!
So cross those tables off the list!
And then, in other exciting news, the bar stools arrived! There are 22 of these “schoolhouse chairs”:
We’re also selling the last few bricks we commissioned to have painted. They’re $100 and there are still a few left if you want one!
I leave you with James Beard’s tomato pie recipe from Ruth Reich’s cookbook, which I ate for dinner, breakfast, lunch and dinner (with only wine, ice cream and Ovaltine in between) over the last day and a half.
Begin by making biscuit dough. (I like buttermilk biscuits for this recipe, although any biscuit will do – even the ones that are in the freezer case of your supermarket.)
Buttermilk Parsley Biscuits
Combine 2 cups of flour with 2 and a half teaspoons of baking powder and a half teaspoon each of salt and baking soda. Cut in 1/3 cup of butter until it’s the size of peas, and add a little flurry of chopped parsley (mostly it looks pretty). Stir in ¾ cups of buttermilk until the dough holds together, turn out onto a floured surface and knead a few minutes. Pat it into the bottom and sides of a 9 inch pie pan.
Cover the biscuits with 4 to 6 ripe tomatoes, sliced into nice fat rounds. Sprinkle with salt and pepper. Shower a couple of tablespoons of shredded basil on top.
Mix a cup or so of grated Cheddar cheese with a cup and a half of mayonnaise and spread the mixture on top of the tomatoes.
Bake at 375 for about 35 minutes, or until it is golden brown.
*Megan’s note: I added the kernels from 2 fresh ears of corn in with it, and it’s amazing.