Beam me.

Success! We have a beam! Is it strange that I think this beam is dang sexy? So this was the first weekend working on the floor parts. It took me three days to get the five 6x6 posts cut level, notched out for the 2x10s, fastened and plumb, and get the 2x10s up. A skilled carpenter could have probably done this job in 4 hours, but nonetheless, I feel like a badass for accomplishing this much.

Sexy.

Now, I get to repeat this process two more times. There will be three 32’ 2x10 treated beams that run the length of the shanty, spaced eight feet apart o.c. The beam is constructed by notching a 2x10 into both sides of the 6x6 post and fastening everything together with two 1/2”x7” carriage bolts. The floor joists will sit on top of these beams running perpendicular.

I am planning on using 2x8 floor joists, 16” o.c. and am debating on whether or not to use treated lumber.  I could save some cash monies by going with untreated and have read that even though it will be open/crawl space underneath, I have enough clearance from the ground where treated boards wouldn’t be necessary. On the other hand, I have read forums where people say they wouldn’t use anything but treated. I wish there was an almighty carpentry god that could give me one clear answer, because I am spending a lot of time wading through everyone’s opinions!

Onward!

Made from Scratch Sunday: Black Bean & Rice Casserole

Black Bean and Rice Casserole

 For this recipe, you can get any cut of chicken you want. I got drumsticks, because they were on sale, and free range organic chicken ain’t cheap. Using the salsa is such a time saver from chopping and sautéing onions, garlic, pepper and adding spices. It cuts down on the dishes too!

2 or 3 chicken breasts (about 1 – 1 ½ cup shredded when cooked)

1 can black beans

1 cup white rice

½ cup corn (I used frozen corn I had from last years garden.)

1 jar of your favorite salsa (plus some to serve with)

¼ cup chopped black olives

2 dollops of sour cream (plus some to serve with)

1 ½ cup shredded cheddar cheese

8x8 casserole dish

Here’s how I made this easy-peasy, super delicious casserole:

1. In a large dutch oven, dump in the whole jar of salsa and your raw chicken. Heat up to medium-high until it is good and hot. This takes about 15 minutes.
2. Turn down the heat to a simmer and add rice, corn, olives and a cup of water. Cover and let simmer for about 25 minutes. Stir occasionally and if anything is sticking to the bottom of the pan, you need to add a little more water. Be careful to not add too much water though! You want this to be a thick consistency.
3. When rice and chicken are fully cooked, turn off heat. At this point I scooped out my drumsticks, let them cool a bit and cut off the meat. Turn on your oven and preheat to 350.
4. Add sour cream, half your cheddar cheese, black beans and your shredded chicken back in to your pot, and mix everything together well.
5. Pour into casserole dish and top with the rest of the cheddar cheese. Bake for 30 minutes.

Enjoy!