Barnwood & Glitter: Make Your Own Custom Dry Erase Board

I looked too long for a dry erase board that was big enough to fit a particular space when it finally dawned on me to make my own! I already had a large barnwood frame in the garage that I'd been wanting to use for something, and it was perfect for the space! I started by ordering dry erase sheets. $8.00 a roll was just right. I then bought a foam board at Hobby Lobby that was big enough to fit the frame.

I trimmed the foam board to fit the frame.

Then I rolled the white board sheet out onto the cut foam board. The material was surprisingly easy to work with -- if I made a mistake I just pulled it back up and started over. I smoothed as I went, unraveling slowly.

Next, the foam board (with the white board sheets now attached) was glued to my frame.

The fun part.... decorating it!!!

I have always loved barnwood and glitter -- two opposites that go hand. I suppose it is because they are both me. I am as comfortable in cowboy boots as I am in heels. I feel most at home in the rugged mountains, but love to wear long, glitzy chandelier earrings with hot pink. Barnwood and glitter -- it just works for me! So I added sparkly, glitter letters that I bought in a pack at Michaels and hot glued them onto the frame.Attach picture hanging hardware to the back, and you have a very fun, personalized whiteboard!

HOW-TO stuff a chicken breast

Step 1: Prepare the filling.

There are countless combinations you can use. Some of my favorite combinations are: pesto, pine nuts, and parmesan (sometimes I add sun-dried tomatoes); apples, gruyere, and toasted walnuts; brie, apples, and toasted pecans. Or to make it more savory, add sausage to the brie instead of apples and add another cheese like parmesan. I often make two different fillings and make an extra pan to freeze.

Step 2: Prepare the chicken breast by cutting off the tender (this is that little piece of the chicken breast that almost looks like a little finger). Pat the breasts dry with paper towels.

Step 3: Filet the breast with your knife, but do not cut all the way through. You are simply cutting the breast in half to open it up like a butterfly. Doing this will make it easier to flatten and roll.

Step 4: Pound the chicken breast with a kitchen meat tenderizer. I have the one fromWilliams-Sonoma. It is easiest to do this if you have plastic wrap or wax paper over the chicken breast, or if you put them in a ziplock bag. This prevents chicken juices from flying all over the room!

Step 5: Pat the chicken breasts dry again (if needed) and then place the filling in the middle of the chicken breast.

Step 6: Roll the chicken up over the filling and secure with toothpicks or kitchen twine. I tend to like using toothpicks because they are so easy to remove.

Step 7: You're done! Place the breasts in a baking dish, allowing enough space between each to let air circulate. I like to rub olive oil over each breast before cooking and sprinkle salt and pepper over the top.