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THURSDAY, MARCH 16, 2017
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PERSEVERANCE.
RESPECT.
INTEGRITY.
DISCIPLINE.
EXCELLENCE.
By Artie Wallace
Here’s Part 2 of building a
Rustic Farmhouse Table. Refer
to last week’s paper for Part 1.
Finishing Your Table:
1- Before you put the finish
coat on, you will need to do
some sanding. Make sure all
edges are smooth and outer
edges are slightly rounded. For
an added touch you can sand
the tabletop corners so that
they are rounded.
2- Make sure your table is
dust free, then apply the stain
(color of your choice) in mul-
tiple coats. Do this by brushing
on the stain and wiping it off
with a staining rag or sponge
after a few seconds. Repeat
this until you get the desired
color that you are looking for.
Be sure to allow at least three
hours between coats (more in
high humidity). Dust your ta-
ble before each coat.
3- Once again make sure
your table is dust free, then ap-
ply a clear coat. I would recom-
mend using polyurethane. Fol-
low the instructions on the can
in great detail; the instructions
can vary between brands. You
can apply additional coats; just
follow the instructions about
drying time between coats and
dust before each coat.
4- Finally, glue a piece of felt
to the bottom of each leg to
prevent scratches to your floor.
If there is a project you would
like to see inThe DIYer, email me
at rocktimesdiy@gmail.com
Rustic
Farmhouse Table
(Part 2)
Chicken
in Chocolate Sauce
By Sharon Fein-Feldman
Serves: 2
Ingredients:
4 chicken legs (or thighs)
2mediumonions, sliced
1 tablespoon Cocoa powder
1 tablespoon smoked paprika
4 garlic cloves, chopped
1 sprig of thyme
2 bay leaves
1 chicken stock cubeor onepack-
et chicken bouillon
¼cup redwine
Plain flour
White sugar
Sea salt and pepper
Extra virgin olive oil
Directions:
Season chicken with salt and
pepper and dust with paprika.
Add enough olive oil to coat and
marinate for at least 1 hour.
Heataheavypanandlightlycoat
with olive oil. Add chickenpieces,
bay leaves, thyme andgarlic.
Fry on both sides until golden
brown. Remove from pan with
the herbs and garlic.
Add the sliced onions and
sweat down until soft. Add the
cocoa powder andmix in.
Return the chicken pieces and
herbs and combine.
Sprinkle enough flour to ab-
sorb any fat residue to form a ba-
sic roux.
Stir in the wine and mix so
there are no lumps and the sauce
just thickens.
Youcanadjust the acidity of the
wine with a little sugar.
Crumble in the chicken stock
cube or sprinkle bouillon packet.
Bring to a simmer and remove
any impurities that rise to the
surface.
Place lid on and cook in the oven
at 350 degrees for 45-60minutes.