This weekend was a short one for Steve, as he had to work on Saturday. He arrived late in the evening but got up early on Sunday to get started with the plumbing. He started mapping his plumbing plan of the island, put all the pieces together, cut all the wholes and by afternoon he installed everything. He took a break in the afternoon to route a bunch of baseboards and window trim so I could prime and paint it all while he was busy working with plumbing. He also spay painted the hinges for the island cabinet doors. We want them to match the pewter pulls.
The dark island cabinets have pewter pulls and hinges and the back cabinets, that are light have the bronze pulls and hinges. Details, Details, Details that take a lot of time!
Sunday was a long day then we had dinner with Derek, grilled chicken breasts, roasted asparagus, salad and a rustic berry galette for dessert. Derek had arrived Saturday with a load of veggies and salad makings.
Monday was Martin Luther King's birthday and our office was closed, Derek didn't have to work too, so we taped off the pantry cabinet area and he sprayed the inside of the pantry door with Chalk-board paint. We now have a place for Steve to note what food items he is out of or would like for the next shopping trip. Derek did a great job and it looks great.
I also gave the island cabinet doors one more coat of poly, since they were a bit beat up with all the counter top work going on. Now everything is uniform and consistent in its finish. They are ready to hang.
Steve will finish the plumbing this week and do electrical for the island next weekend. Hopefully we can make our first full dinner in the kitchen for the Super Bowl weekend! I am not holding my breath however.
Monday, January 20, 2014
Friday, January 17, 2014
Kitchen Update
Steve has been working hard this past week. We are getting so close to being ready to cook in the kitchen, it is getting painful.
Last week he grouted the backsplash and put the final sealer on the back counter tops. He installed the pot-filler faucet on the back wall. He installed the flexible gas pipe to be ready to install the stove.
Steve created a plastic enclosure around the island so when he polished the counter tops, the dust would stay within the enclosure. It sure looked like a Dexter episode was being filmed in our house.
Two nights of polishing and making a lot of dust, then he cleaned the top and added two coats of sealer. Two more coats will do it. He also cut the holes in the stone for the faucet and disposal button.
Now I have a lot of cleaning to do, because all the dusty work is finished.
Also, while Steve was doing the polishing and grouting, I was painting all the walls in the living room, dining room and kitchen. Two coats every where and now just touch ups left.
Today's duty is to paint the brick of the fireplace (a medium gray color) and to clean out all the cabinets with warm soapy water. I have to remove all the dust from polishing.
We still have to add wiring to the island, plumbing to the faucets and fridge (for ice maker) a few more shelves have to be installed in the cabinets and the hardware for my pots and pans drawers.
Hopefully by the end of January we at least will be able to cook in the kitchen.
Finishing all the baseboards can come later in February, but I am getting pretty tired of spending every cold evening in the basement trying to cook a meal.
Last week he grouted the backsplash and put the final sealer on the back counter tops. He installed the pot-filler faucet on the back wall. He installed the flexible gas pipe to be ready to install the stove.
Steve created a plastic enclosure around the island so when he polished the counter tops, the dust would stay within the enclosure. It sure looked like a Dexter episode was being filmed in our house.
Two nights of polishing and making a lot of dust, then he cleaned the top and added two coats of sealer. Two more coats will do it. He also cut the holes in the stone for the faucet and disposal button.
Now I have a lot of cleaning to do, because all the dusty work is finished.
Also, while Steve was doing the polishing and grouting, I was painting all the walls in the living room, dining room and kitchen. Two coats every where and now just touch ups left.
Today's duty is to paint the brick of the fireplace (a medium gray color) and to clean out all the cabinets with warm soapy water. I have to remove all the dust from polishing.
We still have to add wiring to the island, plumbing to the faucets and fridge (for ice maker) a few more shelves have to be installed in the cabinets and the hardware for my pots and pans drawers.
Hopefully by the end of January we at least will be able to cook in the kitchen.
Finishing all the baseboards can come later in February, but I am getting pretty tired of spending every cold evening in the basement trying to cook a meal.
Sunday, January 5, 2014
Last Stages of kitchen Reno
Next day we installed the stainless steel vent hood. Can't have a gourmet kitchen without one of those. Not an easy job either as we had to go up through the attic with the venting pipe. Nothing in this reno is easy!
Yesterday, Saturday January 4th, while Derek and I shopped for more glass tile (accent for the back splash) Steve installed the three new shelves in the pantry cabinet that he built and prepped the back-splash area for tile. He began installing the large white oblong tiles, that will be our overall back splash and Derek and I worked on the glass tile project. Steve's idea was to paint, in reverse, a Fleur de Lys on the back of the glass tile, so when installed, you will see it from behind the glass. I chose the colors for him to do it like rusted iron, so it will match my island pendant lights that will hang in front of the viewing area.
Derek did an excellent job painting the Fleur, it is exactly how we pictured it would be, or maybe better.
Sunday, up early and after egg sandwiches we talked the tiling. I assisted with tool finding and painted the last pantry cabinet in which Steve installed in the kitchen, on Saturday morning. By 4:00 PM we had the pantry cabinet done and all the tile installed. We are ready for grout. That will be for another day. Tile adhesive has to dry well. The Fleur de Lys is outstanding. Definitely a feature art piece for our kitchen.
Thank you Derek!
Wednesday, December 25, 2013
Christmas Brussel Sprouts
In our house we fight for the Brussel Sprouts. Usually we have to count so we can be fair to all.
Derek bought 4 lbs. for us, 5 people, so we would all have as much as we wanted.
Lexi loves cherries, so in her honor I came up with this recipe! A winner for sure!
Christmas Sprouts
4 lbs. Brussel Sprouts, cleaned and trimmed
3/4 cup dried tart cherries
2 cloves garlic
4 TBSP butter
1/4 cup real maple syrup
1/2 cup cabernet sauvignon wine
In a small sauce pan add the cherries and other 4 ingredients. Simmer on a low heat until cherries become tender and flavors are blended, about 20 minutes. You can do this while washing and trimming your sprouts.
Place sprouts in a large bowl and add the cherries mixture. Toss until well coated and pour into a sheet pan. Roast in a 400 degree over for 40 to 50 minutes, depending on the size of the sprouts.
Serve. Yummy!
Merry Christmas to all!
Derek bought 4 lbs. for us, 5 people, so we would all have as much as we wanted.
Lexi loves cherries, so in her honor I came up with this recipe! A winner for sure!
Christmas Sprouts
4 lbs. Brussel Sprouts, cleaned and trimmed
3/4 cup dried tart cherries
2 cloves garlic
4 TBSP butter
1/4 cup real maple syrup
1/2 cup cabernet sauvignon wine
In a small sauce pan add the cherries and other 4 ingredients. Simmer on a low heat until cherries become tender and flavors are blended, about 20 minutes. You can do this while washing and trimming your sprouts.
Place sprouts in a large bowl and add the cherries mixture. Toss until well coated and pour into a sheet pan. Roast in a 400 degree over for 40 to 50 minutes, depending on the size of the sprouts.
Serve. Yummy!
Merry Christmas to all!
Tuesday, December 24, 2013
Growing Totals for 2013
Since I have some down time and the garden is covered with ice and snow and the kitchen renovations are taking all our project time I decided to total all harvests for 2013 to motivate myself for the new growing year.
Totals are in pounds or each, for larger individual picked items.
Here they are:
Apples 5 lbs.
Asparagus 15 1/2 lbs.
Acorn Squash 6 ea.
Beets 4 lbs.
Broccoli 2 lbs.
Butternut squash 8 ea.
Blackberries 1 3/4 lbs.
Carrots 3 lbs.
Cucumbers 30 ea.
Cantaloupe 1ea.
Cabbage 3 ea.
eggplant 4 ea.
Garlic Bulbs 24 ea.
Grapes 5 gallons
Honey Dew melon 2 ea.
Lettuce 13 1/2 lbs.
Onions 37 ea.
Pak Choy 4 lbs.
Potatoes 2 lbs.
Pea Pods 1 1/2 lbs.
Pumpkins 1 ea.
Peppers 84 ea. asst. sweet, banana and jalapeno
Peaches 13 ea.
Spinach 20 lbs.
Swiss Chard 21 3/4 lbs.
Strawberries 3 3/4 lbs.
Snake beans 2 1/2 lbs.
Tomatillos 56 ea.
Tomatoes 151 lbs.
Watermelon 7 ea.
Yellow squash 8 ea.
Zucchini 72 lbs.
Some notes for this year: planted the green beans too late and didn't flower. Squash bugs ruined the pumpkins and killed off the squash too early. Even though we got more than enough zucchini, the yellow, winter and pumpkins didn't do well.
Carrots and beets were not planted early enough either. The heat of summer was too much for them.
Overall the tomatoes were outstanding.
Fruit trees while all young are looking good. Have to keep watch on them to make sure they grow to maturity.
All -in all not to shabby!
Totals are in pounds or each, for larger individual picked items.
Here they are:
Apples 5 lbs.
Asparagus 15 1/2 lbs.
Acorn Squash 6 ea.
Beets 4 lbs.
Broccoli 2 lbs.
Butternut squash 8 ea.
Blackberries 1 3/4 lbs.
Carrots 3 lbs.
Cucumbers 30 ea.
Cantaloupe 1ea.
Cabbage 3 ea.
eggplant 4 ea.
Garlic Bulbs 24 ea.
Grapes 5 gallons
Honey Dew melon 2 ea.
Lettuce 13 1/2 lbs.
Onions 37 ea.
Pak Choy 4 lbs.
Potatoes 2 lbs.
Pea Pods 1 1/2 lbs.
Pumpkins 1 ea.
Peppers 84 ea. asst. sweet, banana and jalapeno
Peaches 13 ea.
Spinach 20 lbs.
Swiss Chard 21 3/4 lbs.
Strawberries 3 3/4 lbs.
Snake beans 2 1/2 lbs.
Tomatillos 56 ea.
Tomatoes 151 lbs.
Watermelon 7 ea.
Yellow squash 8 ea.
Zucchini 72 lbs.
Some notes for this year: planted the green beans too late and didn't flower. Squash bugs ruined the pumpkins and killed off the squash too early. Even though we got more than enough zucchini, the yellow, winter and pumpkins didn't do well.
Carrots and beets were not planted early enough either. The heat of summer was too much for them.
Overall the tomatoes were outstanding.
Fruit trees while all young are looking good. Have to keep watch on them to make sure they grow to maturity.
All -in all not to shabby!
Saturday, December 14, 2013
Blue Cheese Cabbage Cream Soup
I traveled up to Omaha a few times this past fall and my colleague, Lisa Thomas, took me to a bistro that has become my favorite. Taxi's offers this outstanding cream soup which combines blue cheese, cabbage and caraway seeds. We unsuccessfully asked for the recipe but after trying it a few times, I think I got close.
I would love to have them view my recipe to see just how close I got. Share with your friends, everyone and hopefully it will make it to the chef at Taxi's.
Blue Cheese Cabbage Cream Soup 4 main servings or 8 cups as an appetizer
6 cups of green cabbage, chopped to bite-sized pieces
2 cloves garlic, minced
1 medium onion, chopped
1 TBSP caraway seeds
1 TBSP olive oil
1 TBSP sea salt
1 TSP white pepper
Place these ingredients in a stock or soup pot on medium heat, with a cover. Saute and sweat the cabbage and onions until tender, about 15 minutes.
Then add 4 TBSP flour, (I used oat bran flour for the gluten free choice)
Stir the ingredients until thick.
Add 2 cups chicken broth and 1 quart 1/2 & 1/2, slowly and alternating, to make a creamy béchamel sauce. Simmer to thicken.
Then add 3 to 4 oz. crumbled blue cheese. Simmer and stirring constantly until melted.
Ladle into bowls and enjoy!
I would love to have them view my recipe to see just how close I got. Share with your friends, everyone and hopefully it will make it to the chef at Taxi's.
Blue Cheese Cabbage Cream Soup 4 main servings or 8 cups as an appetizer
6 cups of green cabbage, chopped to bite-sized pieces
2 cloves garlic, minced
1 medium onion, chopped
1 TBSP caraway seeds
1 TBSP olive oil
1 TBSP sea salt
1 TSP white pepper
Place these ingredients in a stock or soup pot on medium heat, with a cover. Saute and sweat the cabbage and onions until tender, about 15 minutes.
Then add 4 TBSP flour, (I used oat bran flour for the gluten free choice)
Stir the ingredients until thick.
Add 2 cups chicken broth and 1 quart 1/2 & 1/2, slowly and alternating, to make a creamy béchamel sauce. Simmer to thicken.
Then add 3 to 4 oz. crumbled blue cheese. Simmer and stirring constantly until melted.
Ladle into bowls and enjoy!
Monday, December 9, 2013
Turkey Chili
With all the turkey leftovers, this is my favorite.
TURKEY CHILI (picture posted on my facebook page)
1 lb. white turkey, broken in bite size pieces
2 lb. cut up heirloom tomatoes (or regular if you don't have a garden, I used Granny Smith and orange Branywine to give my chili fresh color)
1 large onion, chopped
2 cloves garlic, minced
2 14 oz. cans of kidney beans, drained
1 lb. bag of frozen corn
1 4 oz. can of tomato paste
1 quart of freshly made salsa ( you can use a jar salsa but results are not as good, I made many batches and froze some for winter chili making)
2 tsp ground cumin
3 tbsp. chili powder,( I use 1 of each, chipotle, ancho and regular hot)
1 tbsp. salt
1 tsp red pepper flakes
1/4 cup chopped roasted hatch green chilies, (you can substitute a can of chopped green chilies)
1/4 cup dried polenta or 1/4 cup quinoa
Place all ingredients in a crock pot on high for the first 30 minutes, then reduce to low for 4 hours.
30 minutes before serving, add polenta or quinoa to thicken. Serve with grated cheddar and sour cream.
Yummy!
TURKEY CHILI (picture posted on my facebook page)
1 lb. white turkey, broken in bite size pieces
2 lb. cut up heirloom tomatoes (or regular if you don't have a garden, I used Granny Smith and orange Branywine to give my chili fresh color)
1 large onion, chopped
2 cloves garlic, minced
2 14 oz. cans of kidney beans, drained
1 lb. bag of frozen corn
1 4 oz. can of tomato paste
1 quart of freshly made salsa ( you can use a jar salsa but results are not as good, I made many batches and froze some for winter chili making)
2 tsp ground cumin
3 tbsp. chili powder,( I use 1 of each, chipotle, ancho and regular hot)
1 tbsp. salt
1 tsp red pepper flakes
1/4 cup chopped roasted hatch green chilies, (you can substitute a can of chopped green chilies)
1/4 cup dried polenta or 1/4 cup quinoa
Place all ingredients in a crock pot on high for the first 30 minutes, then reduce to low for 4 hours.
30 minutes before serving, add polenta or quinoa to thicken. Serve with grated cheddar and sour cream.
Yummy!
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