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The finished kitchen, lots of pics inside, beer too!

posted by: jgopp on 07.25.2011 at 04:31 pm in Kitchens Forum

Hey everyone, I know it's been a long time coming for me. I thought I was going to get a really good photographer to come in and take pics but it just hasn't panned out so I used my cell phone with the HD option on. Just a notice, it's not the greatest camera and my picture taking ability isn't that great, nor do I know how to use photoshop. So what you get is what you get. Hopefully they are good enough for you.

Now onto the details...

The project was conceptualized last October, construction began in mid November. We had semi functional use of it during Christmas but it still had a long way to go. After lots of structural repairs and slight idea changes along the way the project was probably completed with decorating done by late February. The place is considerably more functional and the floor is no longer going to collapse through to the basement. I decided to remove a large pantry which was taking up too much space, as well as remove the dining room closet which was too small to be used for anything. Those you can see in the before pictures. The lovely lady in those pictures is not me btw.

It took me many trips to the stores and many conversations to finally get everything dialed in exactly the way I wanted it. I feel that the style I have is very fitting to the home which is from 1922. Not sure exactly how I would categorize it but if I had to take a stab I'd say, somewhat traditional, somewhat french country, somewhat professional. But the final product came out very warm and inviting. We use the kitchen 10 fold now compared to the old one for entertaining purposes alone.

The old kitchen was a functional disaster and I wish I had some pictures of it before, but I only have pictures of the day of first removal. I have a video though of the kitchen before which I will post here...

Moving right along then... and since everyone loves to know what every little detail is I guess I'll have to run down the list which as follows:

Countertops: Super-white quartzite, and yes the island is all one single slab
Backsplash: herringbone Carrara marble with matte finish subway tiles
Flooring: Virginia hardwood wide plank hickory
Fridge: Sub-zero 36SXS
Micro: Viking designer series
Wall oven: Bertazzoni 24 inch classic electric
Range: 36 inch Bertazzoni gas
Hood: 40 inch Viking designer series with 650cfm
DW: Fisher and Paykel tall dishdrawer
Sink: Elkay stainless farmhouse
Bar sink: Kohler trough
Main faucet: Rohl country in satin
Bar faucet: Rohl country series, not exactly sure what model
Washer+dryer: Samsung front loaders
Chairs: Restoration hardware french cafe Madeline chairs
Other goodies: full extension soft close drawers, heavy cast knobs and pulls (some outfit in NJ) love the pulls because they actually are screwed directly into the face. The beer setup is a Khrome design tower with Perlick no drop faucets. Entryway color tiles on the stairs are from Pewabic pottery in Detroit, the steps are a shale of some sort.

Enough talk I'm sure you've already passed by all that and moved right down here to where I've stashed what you are all waiting for...



And completed:

Any other pictures of specific areas I will try and make happen if you'd like. Ask any questions as well, I'll be around to answer them for you. Thanks so much for looking, and thanks for the great ideas and the knowledge I've gained from using this fine website.


clipped on: 01.31.2013 at 09:14 pm    last updated on: 01.31.2013 at 09:14 pm

RE: How odd to find your kitchen photo while surfing! (Follow-Up #10)

posted by: buehl on 04.22.2011 at 12:31 pm in Kitchens Forum

I was curious about how my photos were being used, so I used the Photobucket "Stats" function to see who/what site was viewing/linking to my pictures. Lo and behold, I discovered at least one site that has posted one of my pictures ( think as a "negative" b/c I didn't match my switch covers to my cabinet hardware...I don't see it as a negative, but I guess this particular person does! No attempt was made to contact me about using this picture.

Oh well, if I want to keep my kitchen pictures Public, that's one of the prices I have to pay...pirated pictures. I don't have pics of my family in any public albums, so I'm not going to worry about it.

If you use Photobucket and want to see who's looking at your pictures (by site):

  1. Click the "down arrow" next to your user name in the upper right corner (to the left of the "Search photos..." box)
  2. Select "Account Settings"
  3. Click the "Account Status" tab (the last one on the right)
  4. Scroll down to the last section titled "Stats this week"
  5. Click the "See all stats" link under the graph.

    You can see who/what sites have viewed or linked to each picture in the past 2 weeks, broken down by days.

  6. If you want to see a monthly breakdown, click the "view monthly" link on the far right above the graph.

    You can then see the same information for each picture for the past 6 months, broken down by month.


clipped on: 05.15.2011 at 08:18 pm    last updated on: 05.15.2011 at 08:18 pm

Resurfacing marble at home -- can be done

posted by: sayde on 05.02.2011 at 06:02 pm in Kitchens Forum

Our marble slabs were originally polished when they were received by the fabricator. Those who read previous threads know that when we received them they were horribly botched -- uneven rough patches and very visible swipe marks. Looked like acid was used, and a very poor job of it.

I had been wary of choosing marble because of the possibility of etching. Now, we were confronted with marble that had been unevenly and severely etched all over, and we had to decide how to proceed.

We did recover some funds from the fabricator.

And then DH rehoned the marble himself. He used 5 inch diameter 320 grit Abranet pads on an orbital sander. He followed by going over the surface with pumice. It took about an hour for the first pass and then we went over some of the areas again. The marble became silky smooth and even, while retaining the matte honed appearance. We finished with two coats of sealer.

I'm posting because I was one of many who feared getting marble in the first place because of the etching. There is no doubt that it will etch in future, but I wanted to share that it can be resurfaced.

I love the Danby marble. I feel much less worried going forward seeing how it can be brought back to a perfect smooth honed surface. Just wanted to share this with others who want marble but are concerned about etching.


clipped on: 05.02.2011 at 09:43 pm    last updated on: 05.02.2011 at 09:44 pm

RE: he3t Washing machine/moldy smell/Sear's response (Follow-Up #34)

posted by: sippimom on 03.14.2008 at 12:34 am in Laundry Room Forum

I agree about TL's. They don't have a "tight" seal by any stretch. Plus it's easy to keep the lid of a TL up to air out.

We did have a problem with mildew in my FL...we live in a warm, humid climate and while AC is great it doesn't pull ALL of the moisture out of the air. Someone on this forum suggested the super hot wash with an old white towel and some Cascade Complete (I used the Walmart version with enzymes) and presto - problem gone. I also stopped using liquid fabric softener. I think that exacerbates the problem, esp if you live in a humid climate.

Running one very hot load/year with some old towels and DW detergent to keep things clean is just not a big deal in my book. People need to understand that FL's are different from TL's. They do have very tight seals, and there's no place for any residual moisture to go if you shut the door completely after removing clothes. And unless you have sunlight shining right into the barrel, it's the perfect environment for mold/mildew to start growing.

So it's a trade-off: Use less water and less energy with a FL and do a little yearly maintenance. Or use alot of water and more energy to dry those clothes and no maintenance.


clipped on: 04.16.2011 at 01:38 pm    last updated on: 04.16.2011 at 01:39 pm

RE: he3t Washing machine/moldy smell/Sear's response (Follow-Up #14)

posted by: bigchiefm1 on 02.27.2007 at 11:56 am in Laundry Room Forum

We HAD this same problem but now it is fixed. You don't need to call the repair man, it's just a waste of time, money and endless frustration.
9/32 socket or T-20 torx head bit.
Bunch of rags you don't want when you're all finished.


Lay on the floor in front of the washer and look under the lower panel. You will see three silver colored torx head screws, one on the left, right and center. Loosen these up with your socket or torx head wrench. Remove the lower front cover and set it aside.
See all the wires? Did you make sure to UN-PLUG the washer?
Now look at the center of the bottom of the washer. You will notice a white cylindrical contraption. This is a drain trap where all of the junk from your washer gets hung up so it won't clog up the water pump that discharges the water from your washer. On the front of this drain trap is an access cap. BEFORE you open this place the rags under the trap, along the sides and under the washer. Trust me, you'll thank me later. Now open the drain trap access cap by turning it counter clockwise. Be prepared for some smelly water to come out, probably 1-2 cups worth. Once the water is drained, pull the trap completely out. You'll find the reason your washer stinks in the trap. We had a blob of black goo and a security label from an article of clothing we bought. That was the culprit. The drain trap was "trapping" all of this junk and getting real funky.

Now clean the drain trap out with hot soapy water and a little bleach. Clean out the cylinder where the drain was. Wipe it out with a rag soaked in bleach and soap. Once everything is clean, replace the drain trap and tighten it down. Do not over tighten this or the seal may leak.

Replace the front cover and the three torx head screws.
Plug the washer back in.
Run the washer through the SANITARY CYCLE with bleach.
Your problem is solved


clipped on: 04.16.2011 at 01:22 pm    last updated on: 04.16.2011 at 01:22 pm

RE: HTML code for embedding photos? (Follow-Up #5)

posted by: circuspeanut on 01.14.2011 at 08:53 pm in Kitchens Forum

You can also resize an image (regardless of the original) by specifying either a width or a height, and the other dimension will be displayed in proportion:
&lt;img src="URL" width="500px" /&gt;


&lt;img src="" width="50px" /&gt; =


&lt;img src="" width="200px" /&gt; =


&lt;img src="" width="500px" /&gt; =


clipped on: 01.16.2011 at 02:05 pm    last updated on: 01.16.2011 at 02:05 pm

How to reduce the size of your pictures when posting

posted by: lowspark on 10.15.2010 at 08:55 am in Kitchens Forum

I have a hard time viewing very large pictures here because they just don't fit on my screen and I find myself scrolling up & down trying to get the whole idea. In addition, they make the type stretch out so that I have to scroll side to side to see it.

There is a way to specify the size of your picture so that it is a reasonable size. All you have to do is add a height parameter to your html code. The larger the number you specify, the larger your picture will be. And this will work regardless of the original size of the picture.
Hope this helps!!

<img src="" height=200>

produces this:

<img src="" height=400>

produces this:

<img src="" height=600>

produces this:


clipped on: 10.16.2010 at 08:43 am    last updated on: 10.16.2010 at 08:43 am

Thank you for my kitchen! (Long, lots of pics)

posted by: jsweenc on 07.05.2010 at 02:36 pm in Kitchens Forum

Start: Jan. 19, 2010
Finish: July 5, 2010

It is not an exaggeration to say that this kitchen is a result of GWs collective wisdom. I did not ask that many questions but I gleaned untold amounts of information from searches and reading and participating in others threads and revisiting the FKB every time I had a new detail to conquer.

There are so many of you who have a good eye for the big picture as well as details when looking at layouts; and even more impressive and appreciated is that you take the time to walk each person through with honest, detailed feedback and encouragement. Thank you for looking so consistently at all the posts requesting help. rhome and buehl come to mind immediately -- I know there are others who do that as well and I am sorry for not remembering everyone to acknowledge.

Many others have kitchens posted to the FKB that gave me great inspiration, answers to questions and solutions to problems. You were a huge help and didn't know it, and I wish I could list every single one of you! (Many of these were not white shaker inset kitchens.)

Special thanks to jrueter for counter help and encouragement, among other things -- aside from the layout itself, that was one of my biggest challenges.

It feels good to be finished, and now I hope I can start to give back a fraction of what I received. Thank you to everyone!

DW - Bosch
Like - Gets dishes clean
Dont like - Plastics are wet in am unless I leave the door ajar; door catch is already broken, door won't stay halfway open (should be covered under warranty)
Hood - VAH PRH18, 36", 350 cfm (wish I had gotten more, salesman talked us out of it)
Fridge - Whirlpool Gold french door
Range - Electrolux Induction slide-in; still learning it but love it so far
MW - Sharp

Tar River Custom Cabinets, Creedmoor, NC, white inset with Blum glides
Like - Looks, the 30" and 36" drawer bases
Dont like - Not as much useable space with inset; drawer glides dont all work smoothly

Counters -
Leathered Impala Black, 3 cm, 3" radius corners, 1" radius corners, no radius
Love - Easy to keep clean, dont show fingerprints, just the color I was looking for in a matte finish (didnt want shiny)
Dont like - sink reveal is not uniform, slightly negative in most places (I asked for flush, was told that slope of sink prevented exact flush but in one area its actually positive, one its flush, so sink is not set in perfectly; not being picky and preferring to have it finished, I am leaving it alone)
Supplier - Daltile
Fabricator - The Countertop Factory, Raleigh NC

Wood counter - Walnut edge grain, classical edge minus one bead from; finished for non-food use

Sinks - Blanco Silgranit in Anthracite ordered from
Clean up - BlancoDiamond Super Single (drop in) 33"
Prep - BlancoPrecis Large (undermount) 24"
Like - Looks, size, location, maintenance
Faucets - Delta Leland 978 (Main) 9978 (Prep) (ordered from
Like - Looks, function, ease of use

Hardware - Amerock
Like - Looks, feel
Dont like - One set of cup pulls, on my one deep drawer, were not placed well but it was too late by the time I saw it

Pendants - Edison by Hudson Valley, with glass # D12 (~$600 total for 3 pendants)
Like - Looks, adjustable length
Tracks - WAC

Paint - Timberlake Painting, Mickey Smith
Kitchen walls - BM Quiet Moments (LR walls @ 50% formula of QM)
Laundry walls - Valspar Safari Beige
Garage hall walls - Valspar Oatbran (on same strip as Safari Beige)
Trim, ceiling, etc - White gloss (dont know color, just agreed with painter to do white)

Floors - red oak, refinished with oil-based poly satin finish

Windows - Monarch double casement

Backsplash - Adex Neri White 3x6 beveled subway tiles, 1/2 round liners

Trash pullout, tall pan divider

Sweeby Test
warm or cool, tranquil and soothing or energetic and vibrant? calm, happy, dramatic?
Cool, tranquil, soothing, calm

cozy or spacious? light and bright or dark and rich?
Open, spacious, light, bright

subtle tone-on-tone, boldly colorful, textured?, woody or painted?
Simple, unobtrusive, painted (maybe not exactly subtle but not bold, overstated colors)

modern, traditional, vintage, rustic, artsy, retro, Old World, Arts & Crafts, Tuscan?
Backdrop rather than focal point, no particular theme, time period or style to stand out (vintage would be closest but not overtly so)

elegant, casual? sleekly simple, elaborately detailed, or somewhere in between?
Casual, simple (not sleek), understated touches of elegance, but not be intimidating

pristine or weathered, professional or homey?
Simple, summer cottage; Clean (pristine?), homey

whimsical, sophisticated, accessible, romantic? masculine or feminine?
Accessible, maybe a touch of whimsy and zing (in decorative elements); Neither overly masculine nor feminine (functional, clean straight lines for ease of construction, with a few rounded edges to soften)

How much zing? and where?
Quiet, unobtrusive but a breath of fresh air so when people walk in, invites but does not distract from fellowship

I've been saying "I really like my kitchen". DH was surprised that I wasn't saying "I love my kitchen". That's because it wasn't truly finished and clean until today when we got everything hung and most everything put away (still a few very minor things to do). So as of today, I can say "I LOVE my kitchen". I also LOVE my utility room just as much!

We are not completely finished with the house; we plan to add to the front to expand the LR and add a MBR. With the kitchen construction, we were all crammed into a small room together during the day, but with the addition, we have a refuge with our new kitchen.

View 1
Photobucket Photobucket
Still need a piece of molding on either end to cover up the holes made to install Plugmold, which I couldn't stand and had replaced with Sillites

View 2

View 3

View 4


Mudroom Photobucket

Baskets - World Market
Bag - Belvah, custom embroidered by
Shelf - salvaged from 200 yo house DH bought for office
Hooks - Pier 1 Imports

Pantry Photobucket
Countertop and pullout shelves recycled from previous kitchen
Upper shelves built by carpenter

Laundry from kitchen


Laundry toward kitchen


Communication center and laundry shelving
4" shelves built by carpenter
Upper box shelves - Pottery Barn Outlet
Calendars, etc -
Fabric boxes - World Market, Target

Here is a link that might be useful: Photobucket link


clipped on: 07.05.2010 at 07:44 pm    last updated on: 07.05.2010 at 07:44 pm

Finished Kitchen- Creamy cabs with Typhoon Bordeaux

posted by: hollister768 on 05.10.2010 at 08:48 pm in Kitchens Forum

Better late than never.Here is our 99% finished kitchen. Its been basically done since December, but we are just getting around to taking pictures. We got so much helpful advice and inspiration from this forum and would have ended up with something completely different if we hadnt found this site! Hope this isnt too many photos!

What we love: The layout (Many thanks to all the GW-ers that helped us!) , Sharp MW drawer, our granite, cookbook storage, the pantry, cutting board storage, Brookhaven cabinets and drawers

What we might do differently: Our dark floors look nice, but they need to be swept literally twice a day. A lighter color would be a lot easier to maintain.


Typhoon Bordeaux Granite

Cutting Board Storage

Full Extension Drawers (with Rev-a-Shelf spice drawer organizer)

Our (messy) Pantry

Stained Bamboo Floors (In the left corner of this photo, you can see how the kitchen is open to a great room that was way too messy to post.)


Cabinets- Brookhaven French Vanilla, Edgemont Recessed style ("Face" on small drawers)
Granite- Typhoon Bordeaux
Paint- SW Svelte Sage
Backsplash- Sonoma Star Butter Crackle
Fridge- CD Jenn Air Side by Side (Plenty of room, even though its CD)
Oven- GE Monogram (Love the sliding racks!)
Microwave- Sharp MW Drawer
Rangetop- 36" Electrolux Professional
DW- KitchenAid
Hood- Best by Broan
Faucets- Kohler Simplice
Sinks- Kohler
Floor- Engineered 6 inch Handscraped Bamboo with Pecan Stain
Pendants- Sea Gull Serenity

Thanks again for all the helpful information on this forum!


clipped on: 05.12.2010 at 03:41 pm    last updated on: 05.12.2010 at 03:41 pm

RE: I wish I saw this before I started my kitchen... (Follow-Up #9)

posted by: laat2 on 03.01.2010 at 10:51 pm in Kitchens Forum

When you begin a thread the link has to be entered in the corrections form box in step two below the submit message button. Then hit preview message once more, then hit submit message.


clipped on: 03.02.2010 at 07:58 am    last updated on: 03.02.2010 at 07:58 am

RE: please, please post your kitchen pics of white cabinets! (Follow-Up #11)

posted by: boxerpups on 10.02.2009 at 07:27 pm in Kitchens Forum

Here are a few pictures of White kitchens with a
mahogany or wood island. Cottage style.
Not sure if these will help you.


Atalanta Cabinets


Google image white kitchens

Stools icecremeandboys

Peacock Design Styles



Carter Graham

Wood Floors NJ Remodel

Different Stones in the ktichen (google image)

Verana Inspiration Home


clipped on: 01.29.2010 at 10:53 pm    last updated on: 01.29.2010 at 10:53 pm

RE: Cooktop in Island - love it or hate it? (Follow-Up #33)

posted by: johnliu on 01.29.2010 at 12:48 pm in Kitchens Forum

Convert the PDF into an image file. If on Windows, easy way is to get the PDF on your screen, then print screen (usually this is Ctrl or Fn plus whatever key has the secondary marking of "PrtSc" or similar. This saves the screenshot into memory. Then open Paint (usually in the "Accessories" part of Programs), create a new document, Edit-Paste, and the screenshot should appear. Crop to just the part of the plan you want, add any annotations you want (Paint lets you draw lines, erase things, add text - it is rudimentary but works ok) and Save As a JPEG file.

You can convert anything you see on your screen to an image file, in this manner.


clipped on: 01.29.2010 at 10:14 pm    last updated on: 01.29.2010 at 10:14 pm

RE: Handles in Kitchen (Follow-Up #5)

posted by: biochem101 on 12.17.2009 at 03:08 pm in Kitchens Forum

When we were redoing our kitchen I wondered what "the standard" (or most common) arrangement was; all handles or all knobs or what combination? Having collected a huge number of random kitchen photos I went through and counted (yes, I'm a scientist, I like numbers :)

It turned out to be 1/4 all knobs, 1/4 all handles, 1/4 knobs on drawers and handles on cabinets, and 1/4 handles on drawers with knobs on cabinets. Basically an even split between all four styles. It was nice (although surprising) to know you could do anything you wanted and it was all good. (I had supposed there was a rule, apparently not!)

Based on my (totally random picture) counts, probably about 1/4 of the kitchens on here have all handles! :)

Here's one of my favorite kitchens in white with all handles:

And here's a nice cherry kitchen with all handles:

Have fun choosing!


clipped on: 12.18.2009 at 10:51 pm    last updated on: 12.18.2009 at 10:51 pm

RE: Handles in Kitchen (Follow-Up #7)

posted by: segbrown on 12.17.2009 at 03:47 pm in Kitchens Forum

'The cabinet guys said, "We love knobs."'

Oh, I felt for the guy who put in our hardware. Not only almost all handles, but these: mounted on the outside with four screws each. Then you have to line up them up perfectly when on doors side by side. But he did a great job, and I love how it looks.

First pic was taken before everything was finished; top cabinet has handles, too.





clipped on: 12.18.2009 at 10:51 pm    last updated on: 12.18.2009 at 10:51 pm

RE: pics of some open shelving combined with cabinetry? (Follow-Up #10)

posted by: redroze on 12.08.2009 at 08:58 pm in Kitchens Forum

Here's ours:

And a little nook above the desk area.


clipped on: 12.09.2009 at 08:37 am    last updated on: 12.09.2009 at 08:37 am

RE: X-Post to cooking... appetizer suggestions for Christmas Eve (Follow-Up #3)

posted by: rjr220 on 12.08.2009 at 10:56 am in Kitchens Forum

Oh, my South Florida Sister, just hit your block and print button as your Gainesville Pal gives you some sure hits. We have a big Xmas eve Open House every year -- here are some annual favs:

#1: the Punch requested by all -- came from a 1974 BH&G. Can't keep the punch bowl full!
Double Berry Punch (Better Homes & Gardens Dec. 1974)

2 quarts of cranberry/raspberry (combined flavors) juice cocktail
2 12 oz cans of raspberry-flavored carbonated beverage (this has been difficult to find so we now substitute with 2 liter bottles of cranberry flavored Canada Dry ginger ale
1- 10 oz pkg frozen raspberries
1 qt raspberry sherbert

Mix together chilled juice, soda, raspberries, and small scoops of sherbet in punch bowl. It will go quickly! Serves 12

The next sounds crazy, but goes quickly. I get requests at work events for this one.

Chutney Cheese Ball

1 8 oz pkg cream cheese
c. finely chopped onion
c. chopped cocktail peanuts
1 T. sour cream
2 tsp. Curry powder
c. golden raisons

1 bottle Major Greys Hot Mango Chutney (we get it as Publix) or other chutney

Mix all except chutney together. Form into a ball on foil. Cover, refrigerate until firm (can be frozen). To serve, pour bottle of chutney over cheese ball and serve with crackers, pita bread, or vegetables. (My personal favorite is with toasted Pita chips).

Oh, and you need a brie . . . here it is! Can do ahead except for popping in the oven

Cranberry Glazed Brie

3 c. cranberries
c. firmly packed light brown sugar
2/3 c. dried currants
1/3 c. water
1/8 t. dry mustard
1/8 t. each allspice, cardamom, ground cloves and ginger

Bie 1- 2.2 lb. Brie cheese wheel (8 inch diameter)
Crackers, pear and apple slices tossed with lemon juice

Cranberry marmalade: combine all ingredients in saucepan. Cook over medium-high heat, stirring frequently, until most berries pop (~5 minutes ). Cool to room temp. Cover and chill 1-2 hours, can be prepared 3 days ahead.

Directions for brie:

Preheat oven to 300. Line cookie sheet with aluminum foil. Using a sharp knife, cut out circle of rind from top of cheese wheel, leaving inch border around opening, do not cut thru side rind. Place cheese in an 8 inch diameter ceramic baking dish on cookie sheet. Spread cranberry marmalade over cheese. Bake 12 minutes, or until soft.

To serve, cool slightly and set on large platter surrounded with crackers and fruit.

Marmalade can be spread over cut brie 6 hours ahead. Cover and chill, then set cheese out until warmed to room temp before baking

How about a tuna/Salmon dip? Also good w/ Pita chips
Tuna Dip

2- 6 -ounce cans water packed tuna
8 oz cream cheese, softened
1 t. grated onion
salt and pepper to taste
c. mayonnaise
3 T. hot sauce (moderate as desired)
2 T. chopped fresh parsley, or 1 T. dried
dash lemon pepper marinade seasoning

1 tsp Worcestershire sauce

Blend all ingredients. Chill overnight so that flavors mix

Serve with lemon or lime juice and parmesan cheese

Or a white bean dip???
A new twist on the usual bean dip.

3 garlic cloves
3 15-ounce cans cannellini (white kidney beans), rinsed, drained
1/4 cup fresh lemon juice
1/2 cup olive oil
2 1/4 teaspoons ground cumin
1 1/2 teaspoons chili powder
Salt and freshly ground pepper
3 tablespoons minced fresh cilantro
Additional minced fresh cilantro
Fresh vegetables (such as carrot sticks, celery sticks and cauliflower)
Tortilla chips

Finely chop garlic in processor. Add beans and lemon juice and puree. Mix in oil, cumin and chili powder. Season with salt and pepper. Add
3 tablespoons cilantro and mix in using on/off turns. Transfer to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle dip with cilantro. Serve with vegetables and chips.

Serves 12.

Bon Apptit
June 1990

And as Julia would say . . . Bon Appetit!


clipped on: 12.08.2009 at 12:39 pm    last updated on: 12.08.2009 at 12:39 pm

I'm thankful for...a finished kitchen!!!!

posted by: traci29 on 11.29.2009 at 03:29 pm in Kitchens Forum

Wow, I can't believe I'm FINALLY posting a finished kitchen! :) It's actually about 99% finished since I haven't totally organized everything (but that's hidden - haha) and don't have window treatments, etc. (not sure if I'm going to put up blinds), but I'm just glad to have gotten to this point!!

Thanks to everyone on this forum for all the great advice and for simply listening to my vents at times! I've met such great people through here and hope to keep in touch! My only complaint is that while waiting for my kitchen to finally be done, I've had to endure looking at too many gorgeous finished kitchens and seeing things "I should have done" - haha :)

So...let's see, the process began in Sept 2008 (yep, you read that correctly!) and it's now almost 2010 - yikes, that looks even worse in print! :) The kitchen was part of a 1000 sq. ft. addition that included a master suite / kitchenette on the second level. I could go on and on about what went wrong (might be much easier to say what went right!), but I won't - it's too depressing :) The second floor is *almost* finished but the outside is supposed to have 2 decks and a balcony off the master, none of which have even begun, so who knows when everything will be complete. I'm just VERY thankful that at least the inside is approaching the point where I hopefully will not be dealing with anyone coming in and out and getting things dirty as soon as I clean! Well, other than my husband and dog of course - they do a good job of dirtying up the house all by themselves - haha!

I've tried to list the major details, since I know everyone on GW usually wants to see those, but if I've forgotten something or you have a question, feel free to ask :) So without further ado, here are the photos!

Here's the old kitchen "before":

And here's the old kitchen "after":

Sorry, couldn't resist - that really is the old kitchen, since the current kitchen is an entirely new addition to the house - so here it is:

With island pendants and plinth lights on:

An unstocked pantry :) It's actually a walk-in but hard to tell from photo

- Perimeter: Cambrian Black antique finish
- Island: Persian Pearl antique finish
- Crackle glass shelf on island: Custom by Advanced Glass Designs, Atlanta, GA
- Tile: Calcatta Gold 3 x 6 subway tile, honed, (less than $7/sq. ft.!!)
- Grout: Silver Grey StarQuartz QuartzLock
- Range: 48" gas American Range, 6 burners with grill
- Vent hood: Vent-a-Hood
- Dishwasher: LG (already had)
- Refrigerator: SubZero 48" (already had - just painted the panels to match the cabinets rather than getting stainless steel))
- Wine fridge: Vinotemp? (not sure, but I think this is the brand - we got it at Costco)
- Main sink: Lansen double bowl stainless steel 15 gauge
- Island sink: Ticor stainless steel 18 gauge
- Faucet, main sink: Industrial polished chrome pull-out faucet (no brand?!) - Ebay
- Faucet, island sink: Delta, polished chrome
Red oak, ebony stain (refinished all existing hardwood throughout house to match), satin finish poly
Walls (what little paint can be seen): SW Argos
Bar stools: "Modern Silver Bar Stool"
- Island pendants: Local Atlanta lighting designer - pendants are called "Droplet"
- Sink pendants: Mercury Glass Pendants from
- Island toekick lighting: Small LED plinth lights (more common in UK)
Cabinets (custom by local Atlanta cabinet maker):
- Perimeter: Shaker style maple wood, SW ??? (supposed to be Snowbound, but isn't - long story, but basically we found out months after that the paint isn't Snowbound, so have no idea what it actually is!)
- Island: Shaker style cherry wood, custom stain
Cabinet Hardware:
- European style long bar pulls, stainless steel
- Knobs: Hickory Hardware, stainless steel, Euro Contemporary 1.5 inches


clipped on: 11.30.2009 at 01:05 pm    last updated on: 11.30.2009 at 01:06 pm

RE: need help posting pictures (Follow-Up #4)

posted by: chris45ny on 11.25.2009 at 09:50 am in Kitchens Forum

If you have a mac:

Put pics on site like

Post message or respond to one in this message box on this site

Should have 2 tabs open-photobucket and garden web

Click on pic in photobucket, click where it says HTML code. Go to edit, click copy. Should see yellow copied appear.

Click the tab for garden web, click edit, then paste in your message box. You should see all the letters/numbers.

Click preview message. Should see your pic in the message box with what you typed as a message. Then click submit message!

Good luck!


clipped on: 11.25.2009 at 02:23 pm    last updated on: 11.25.2009 at 02:23 pm

RE: Please show your subway tile backsplash with accents (Follow-Up #2)

posted by: hmdennis on 11.22.2009 at 06:08 pm in Kitchens Forum

We did a bisque subway with a black pencil liner. Our counters are Emerald Pearl so we figured that we would keep the backsplash simple. You should look on the finished kitchen blog for some really beautiful ideas.

Kitchen at night



clipped on: 11.22.2009 at 10:35 pm    last updated on: 11.22.2009 at 10:35 pm

RE: Marble vs. Granite: Can I really have marble countertops? (Follow-Up #1)

posted by: hsw_sc on 11.22.2009 at 09:12 am in Kitchens Forum

I am in the very early planning stages of a remodel and am also drawn to marble counters (spent a couple of weeks in a villa in Italy last summer, and prepped lots of meals on 100+ year old counters-beautiful!). So, after the trip and seeing so many beautiful marbles in some of the other GWers kitchens, I ordered a sample from Vermont Quarries. They have a PDF of how to keep honed marble looking it's best.

Have fun planning!

Here is a link that might be useful: Maintaining Marble


clipped on: 11.22.2009 at 09:37 pm    last updated on: 11.22.2009 at 09:37 pm

RE: chose the wrong granite for kitchen (Follow-Up #1)

posted by: hobokenkitchen on 11.22.2009 at 08:44 pm in Kitchens Forum

Jenny, so sorry that you aren't loving your granite so far. Hopefully the creative people here can help!

I can help with the picture posting - the easiest way I have found is to do the following:

1: go to

2: browse for your picture

3: select the size you want - I ususally choose the 'message board' option

4: Click 'UPLOAD NOW'

5: Select the top line of html code

6: paste the code straight into your gardenweb post.

Good luck!


clipped on: 11.22.2009 at 09:30 pm    last updated on: 11.22.2009 at 09:30 pm

RE: Gravy? Induction? Not $200. (Follow-Up #9)

posted by: beachlily on 11.13.2009 at 02:45 pm in Kitchens Forum

Here is the make ahead turkey gravy. It's been on the cooking forum many times. I've used it for 2 years and plan to do so again!

MAKE AHEAD TURKEY GRAVY (makes 2 quartsfreezes beautifully)
Because I cook alone at Thanksgiving, Im too rushed at the end of cooking to ever make gravy. This recipe is a life saver and the gravy is the best Ive (and my friends) have ever had. Be prepared to get stares from the butchers and checkout clerks at your grocery store. They cant imagine why you need that amount of turkey! I also usually add about -1 teaspoon poultry seasoning for extra flavor.

6 turkey drumsticks, thighs or wings
10 cups low-sodium chicken broth
2 carrots, chopped coarse
2 cups dry white wine
1 head of garlic, halved
12 sprigs fresh thyme
2 ribs celery, chopped coarse
cup flour
2 onions, chopped coarse Salt and pepper
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 450. Place turkey parts, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil and toss well. Roast, stirring occasionally, until well browned, 1-1.5 hours. (NOTE: I DONT TOSS OR STIRmy pan was too full for that and it didnt impact the result!)

Transfer contents of roasting pan to large Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1.5 hours. Pour through fine-mesh strainer into large container (discard yukky solids), cover stock with plastic wrap and refrigerate until fat congeals, at least 2 hours. Using large soup spoon, skim fat from stock and reserve. Heat 1/3 cup fat in Dutch oven over medium-high heat until bubbling. Remove pan from heat and whisk in flour. Return to heat and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to soil, reduce heat to medium-low and simmer until slightly thickened, about 10 minutes. Season with salt and pepper.

Gravy can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gravy in saucepan over medium heat until bubbling.


clipped on: 11.15.2009 at 10:35 am    last updated on: 11.15.2009 at 10:35 am

RE: photos of absolute black kitchens please??? (Follow-Up #1)

posted by: acountryfarm on 11.14.2009 at 06:17 pm in Kitchens Forum

I have black honed, would do it again in a heartbeat. I love them, absolutely no problems ever. I have a busy kitchen w/ 7 children still at home and lots of entertaining. Kitchen is not completely done but you get the idea.


clipped on: 11.14.2009 at 08:42 pm    last updated on: 11.14.2009 at 08:44 pm

RE: Calling stone experts-Danby vs. Carrera: difference? (Follow-Up #17)

posted by: rococogurl on 11.10.2009 at 11:50 am in Kitchens Forum

scrappy -- I bought a 1 liter can, $46. I used less than 20 percent for the kitchen counters. I also restored the limestone bench and curb in my shower and resealed those, along with the bottle niche in there. I haven't even used half the can. I think I can do all the shower walls and floor as well. There might even be enough to reseal the bathroom floor (also tumbled marble tile).

You brush or roll it on (I think brush is easier and more accurate), it bubbles a little and then looks like glaze. Then take a lint-free rag and "buff" it in. It cures within 3 hours though I let it sit longer. Smell is only when wet and goes away when dry. I did a second application around the sink faucet stems. It also seals tile grout.

Gloves, ventilation and breathing protection are needed during application.

@ OP -- I agree with marthavila's good sense and experience about the choice.


clipped on: 11.11.2009 at 10:14 am    last updated on: 11.11.2009 at 10:14 am

RE: differences between danby and white carrara marble (Follow-Up #9)

posted by: bill_vincent on 07.12.2009 at 09:38 pm in Kitchens Forum

Do you get tomato and lemon juice on your table? We inevitably have it on our current laminates. What kind of seal was used?

I don't care what marble or sealer you use. Either one of those will etch the hell out of marble.

or clueless DHs messing up my pet remodel projects!

Hey now! :-)

For that, the contractor used Tile Guard's "Sealer Pro" for natural stone. Also, I think Bill V. usually recommends a'Miracle 511 Impregnator." But, hopefully, he'll come back here to speak on this himself.

FWIW, Tile Lab from Home Depot and Tile Guard from Lowes are crap. They're not worth the time used up in manufacturing them, atleast as far as I'm concerned. You're right-- Miracle's 511 Impregnator or Stone Tech's Impregnator Pro-- either one would be a top notch product to use for this purpose. But again, neither of these, nor any other penetrating sealer, will stop any marble from etching as a result of food acids being dropped on them.

As for cleaning stains off Danby, here's a link to a homemade "recipe" for a cleaning poultice:

A very common fallacy is the "one size fits all" poultice. It all depends on what made the stain as to what you should use for a poultice to remove the stain, and truthfully, this goes a little beyond my area of expertise. If you have a stain that needs pulling out, the person to talk to would be Stone Girl. I swear, that woman could pull India Ink out of a tatoo!!


clipped on: 11.10.2009 at 11:42 am    last updated on: 11.10.2009 at 11:42 am

RE: About Leather Granite Finish (brushed) (Follow-Up #1)

posted by: cncnh on 11.07.2009 at 02:10 pm in Kitchens Forum

We have Cambrian Black "Antiqued", which I think is another way to describe leathered. I love it! It is a flat finish, but doesn't show fingerprints. The installers did seal it, and said it would need it about once a year. It's very easy to maintain - just wipe clean with a dishcloth. I've had a dark polished granite before, and this is much easier to deal with.


clipped on: 11.07.2009 at 08:10 pm    last updated on: 11.07.2009 at 08:10 pm

RE: Anyone have Calacatta Gold slab backspash? Need photos pleas (Follow-Up #1)

posted by: erikanh on 10.17.2009 at 05:40 pm in Kitchens Forum

My backsplash is called Calacatta Manhattan. It does have some taupey/goldish streaks. It's also got some dramatic veins that I love. My fabricator made sure I was there when they taped off the slab to make sure I got exactly the area I wanted.



clipped on: 11.06.2009 at 10:46 pm    last updated on: 11.06.2009 at 10:47 pm

Love this kitchen - Had to share

posted by: redroze on 08.13.2009 at 12:22 pm in Kitchens Forum

I saw this kitchen on one of my favourite blog sites, Urban Grace Interiors (please no spam images!!!) =) This kitchen is gor-geous with a capital G. I like how they use the straight, modern hardware with the classic white cabinets. The awning-style hood is awesome, i've never seen it before.


clipped on: 11.06.2009 at 10:45 pm    last updated on: 11.06.2009 at 10:46 pm

RE: Check out my 'Orla Kiely' stools - whadda think? (Follow-Up #33)

posted by: elizpiz on 09.21.2009 at 10:34 pm in Kitchens Forum

Judy - I'm so sorry if I didn't get back to you in time (and for the typos above!!).

Okay - now let me concentrate on your questions. First of all, thks for your enthusiasm for our kitchen. I really do pinch myself that it's "ours". Trust me when I say it's worth the wait and the agonising you're going through on these decisions now!

I see that your floors are also tile (stone?). I have travertine and am wondering if the iron stools make a horrible noise against the floor?
It wasn't so much the noise as the potential scratching that I was worried about (we have limestone). I have been using the upholstery cushion covers you can get at Home Depot, etc, and they work fine. Like these:

I just switched them out because the first kind I bought didn't adhere very well, but they are super inexpensive and easy to change/replace.

Also, how do you think the stools will look against my medium stained breakfast bar with soapstone counters? Yours look great against your wood counters and painted cabinets! I love the idea of cushioned seats that can be washed and also changed for other fabrics.
I think they will look great! When you think about it, we have lots of different elements going on in the kitchen - sage green cabs and island, soapstone, wood island top...As I said in my previous post I think these are really classic in design and the fact that you can switch out the covers gives you so much flexibility. I know the photo of the alternate cushion cover didn't turn out very well in my post, but the colours looks great and they're completely different from the pears.

One last question about your stools. Are they c o m f o r t a b l e ??
I know this is a subjective question. Let me just say that I like to sit UPright. And I don't like chairs/stools that have a bow in the back encouraging you to slouch. If you lean against the backrest, do you sit up or does the back have a curve to encourage other posture?

I know I didn't answer this fully (I was posting my response via blackberry on the way to dinner!!) . As you say, it is subjective, but I do sit there a LOT and I do like to be upright. As you lean back in the stool, the back is curved so doesn't force an upright posture (more like a bit of a lean), but I don't tend to sit with my back against the stool. This is a tough one!

I've admired your finished kitchen photos many times. I am especially drawn to your backsplash. I have always thought I would go with a plain subway tile, but am wondering if your more earthy tile would go better with my travertine floors and soapstone counters. Can you share the details?.
The tiles are from Walker Zanger and they are the Antequera Random Mini Brick. We love them!

I did think of another question about your stools in addition to what I posted above.
I'm 5' 3". When in the highest position, do you think I'll still be able to reach the foot rest?

Okay, so I just went and measured the distance from the top of the cushion to the foot rest, when the stool is at its highest level. 20". Does that help??

I have been SO LATE in getting my kitchen to the FKB - I'm actually in the process of uploading the photos to a new album and hope to finish this wknd. But in the meantime, I've linked my post of the finished kitchen below, which has lots of the details.

Pls let me know what you decide to do!! :-)

Here is a link that might be useful: Elizpiz finished kitchen post


clipped on: 11.04.2009 at 03:45 pm    last updated on: 11.04.2009 at 03:45 pm

RE: Sealer for Honed Marble Countertops (Follow-Up #1)

posted by: willowdecor on 11.04.2009 at 01:45 pm in Kitchens Forum

511 Porous Plus - from Miracle Sealant Company. Hands down the best product. I have had no staining and have read several other positive accounts with it here on GW.


clipped on: 11.04.2009 at 02:07 pm    last updated on: 11.04.2009 at 02:07 pm

Buttermilk is your friend ...we are at 500 now LOL.

posted by: trailrunner on 11.02.2009 at 03:00 pm in Kitchens Forum

I love love love cooking with buttermilk. Not just any buttermilk but the Bulgarian kind that is so thick on the top that you have to shake and shake to get it blended. It is the most wonderful product. I get it at WalMart and it keeps for weeks and weeks, much like yogurt.

OK here are 3 ways to use it. Starting with the Buttermilk biscuits. I will say here and now that I use only "real" stuff to cook. I don't like to put one single calorie in my mouth unless it is really yummy. I find that you eat way less when what you eat tastes wonderful and has great " mouth feel". There was a French woman who wrote a book about this a few years back. She was right on , at least I think so.

Buttermilk biscuits ( adapted from Cook's Illustrated)

Place 2 c AP flour
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp baking soda

pulse till it is blended...few seconds.

Using a large hole grater , grate 5 Tbsp of frozen salted butter on top of the flour. Alternatively cut the butter into 1/4 inch dice and freeze on a plate. Pulse only till it is mixed...few seconds. Better to have tiny pieces of butter . Now pour this into a chilled bowl and add about 1 c very cold buttermilk. Toss lightly till every bit of flour is good and wet. Don't over mix just toss lightly. It may take even more. More is better than not enough. Gently turn the dough out on a well floured countertop. I use my soapstone . Turn your convection bake to 500. Have a flat shiny cookie sheet ready, and spray with Pam. Lightly pat the dough with floured hands till it is 1/2 to 3/4 " thick. Using a well-floured biscuit cutter press firmly straight down to cut the biscuits. DONOT twist the cutter and they won't rise. Reflour before each cut. Take the scraps and push them lightly up next to the other scraps and cut more. Donot overlap them. Smoosh them together from the sides...this is a scientific term:) Place the biscuits on the cookie sheet so they are just touching. Bake at 500 for 12-15 min in the top 1/3 of the oven till nicely golden brown.

Buttermilk Cornbread (adapted from Vegetarian Epicure)

Preheat convection oven to 375. Have a 9" iron skillet on the low/med heat on the stove and have a 1-2Tbsp of butter ready to put into the skillet.

1 1/4 c unbleached flour
3/4 c whole grain cornmeal ( I use yellow stone ground)
4 Tbsp sugar
5 tsp baking powder ( yes this right)
1/4 tsp baking soda
3/4 tsp salt
1 egg
1 1/4 - 1 1/2 c buttermilk
2 Tbsp melted butter

Combine dry stuff really well. Combine wet stuff ( use lesser amount of buttermilk and add more when folding together if you need to, to make a nice batter, should not be dry more like thick cake batter)

Add wet to dry and gently mix by folding under and will start poofing due to the baking soda. Donot overmix but be sure there are no pockets of dry stuff.

Put the butter into the hot skillet and it should sizzle but not burn or smoke. Immediately add the batter and place in the 375 oven for approx. 30-35 min. Toothpick will be dry when it comes out. Again use the top 1/3 of the oven.

Best buttermilk pie crust and quiche filling ( adapted from Moosewood Cookbook)

Using the same technique for the biscuits , in the food processor combine 1c AP flour and 1/3 c grated or finely chopped butter. Don't over mix. Pulse a few seconds. Pour into cold bowl and add 3-5 Tbsp cold buttermilk till all is moist. Will blend a little more firmly than with the soft biscuit dough. Press into a disk and put in fridge for 1 hr. Make filling:

Beat 4 large eggs, 1 1/2 c cold buttermilk, 3 Tbsp flour, 1/4 tsp salt. That is it. It is the base for whatever you want to do now. Roll out the crust and fit into a 9-10 " pie plate or loose bottom tart pan. If you use the loose bottom pan make sure you have it on a cookie sheet...ask me how I know this LOL.

Cover the bottom of the crust with grated cheese...add toppings....anything you love...mushrooms that are sauteed, fresh chopped spinach, red bell peppers and purple onions...anything at all Pour the above custard over the toppings and then bake at 375 for 45 min till set in the middle and a silver knife comes out clean. It will bake quite a bit faster in a tart pan than in a pie dish as it is more shallow.

OK there you have it my 3 favorite buttermilk recipes and how to use the convection settings for even browning and perfect results. Let me know how it goes and PLEASE post pics...I love pics. Caroline


clipped on: 11.02.2009 at 05:41 pm    last updated on: 11.02.2009 at 05:41 pm

RE: Hardware placement (Follow-Up #2)

posted by: segbrown on 10.20.2009 at 06:31 pm in Kitchens Forum

Restoration Hardware Gilmore cup pulls, Aubrey pulls, and Aubrey knobs, all in antique bronze. To come are Season knobs and Hanson pulls (I think) in ORB, and Traditional glass knobs in antique bronze.


clipped on: 11.01.2009 at 08:33 pm    last updated on: 11.01.2009 at 08:33 pm

Hardware placement

posted by: segbrown on 10.20.2009 at 05:54 pm in Kitchens Forum

I've seen a number of questions about what to put where lately, so I thought I'd show what we've done so far. We have cup pulls, handles, and knobs, all over the place. And they are BIG ... I was a little freaked out about the cup pulls at first, but I like them a lot now.

First is the perimeter: we put cups on slab drawers, handles on doors and the other drawers, and knobs on the real skinny drawers.



We switched it up a little on the island, putting the handles in the stile instead of centering them on the frame, mainly because centering the handle on the trash pullout would have made it too low. Since it was the island, we figured changing it would be fine. (One day we will have a door under the sink, I promise.)


Hope that helps people visualize things; it's kind of a lot, probably too much variety for some, but I'm happy with it so far. Now if the rest of the hardware would arrive.... which of course is even more different. The pine breakfast bar will have a different style and color (ORB knobs and pulls), but of course it's a different color and material of cabinet, too. And we have the same brass handles for the butler's pantry, but glass knobs for the doors.


clipped on: 11.01.2009 at 08:32 pm    last updated on: 11.01.2009 at 08:32 pm

Progress pics of kitchen addition/remodel.

posted by: abananie on 10.26.2009 at 05:16 pm in Kitchens Forum

Okay, so not too interesting so far, but I will try to post as things progress. We gutted the old 9x12 kitchen and added a 15x16 addition to make a bigger kitchen. Plus a new bedroom above and farmers porch.

The plans:


New addition to the right.


Looking into the old part of the kitchen in the next two.

New and old kitchen area

Old part of kitchen with hardwood floor.

Looking into the new part of the kitchen.

Kitchen addition

Kitchen addition

The plasterers are coming Wednesday, painters next Monday. New hardwood floors next week and then the cabinets. They arrive tomorrow, but we won't be ready for them till next week. Will keep you posted!!


clipped on: 10.27.2009 at 09:58 am    last updated on: 10.27.2009 at 09:58 am

RE: I'm back. Please help! Want to update kitchen. Pictures attac (Follow-Up #7)

posted by: latimore on 10.11.2009 at 11:01 am in Kitchens Forum

My painter used a primer that he said would "make paint stick to anything". Here's the info from the label:

XIM UMA (Urethane Modified Acrylic) Bonder Primer/Sealer

It can be topcoated with latex, oil alkyd, urethane, epoxy or lacquer. He gets everything from Sherwin-Williams so that would be a good place to start to find it.

So if you decide to paint the "non-wood" surfaces, that primer might help the paint stick.

Trim makes a world of difference in the way cabinets look. One inexpensive thing I did that made a big difference in the look of the cabinets was to add a "light rail" at the bottom of the boxes. It makes it look much more finished and custom. My carpenter used a small piece of jamb moulding, about 1-1/4" wide and just tacked it to the existing cabinets. When it was all painted it looked like it was always part of it. If you paint, you might also consider a small crown moulding that would ease the transition between the face of the cabinets and the existing soffit. It looks like your soffit is an inch or so forward of the face of your existing cabinets.

I can't see your light fixtures, but something really striking in the middle of the room would make a big difference for little cost as well.

Could you maybe replace just your cabinets around the refrigerator to make it look built in?

You can do a lot with a $10,000 budget and creativity! Maybe try to find a piece of fabric that you love to help with color choices? Good luck!


clipped on: 10.26.2009 at 02:34 pm    last updated on: 10.26.2009 at 02:35 pm

posting a pic (Follow-Up #8)

posted by: hobokenkitchen on 10.26.2009 at 10:52 am in Kitchens Forum

countrygal; I posted it on the 'Are you New to Gardenweb' thread, but here it is again - hope this helps!:

You do not necessarily need an online image hosting account to upload pictures to gardenweb.

Here's a way to do it without having to create an account.

1: go to

2: browse for your picture

3: select the size you want - I ususally choose the 'message board' option

4: Click 'UPLOAD NOW'

5: Select the top line of html code

6: paste the code straight into your gardenweb post.

Voila! Images on gardenweb with no online picture hosting account.


clipped on: 10.26.2009 at 01:31 pm    last updated on: 10.26.2009 at 01:31 pm

RE: Does this product exist? (Follow-Up #13)

posted by: cork2win on 10.22.2009 at 11:54 am in Kitchens Forum

Thanks again everyone. I figured I'd follow up in case it helps anyone. arlosmom, those Elfa sliders would have worked for me too, but I found THESE first so I bought them. They actually had an exact size to fit my cabinet which surprised me since my cabinets were custom made, not stock, and I figured there was no way I'd find a stock item to fit.

They worked perfectly. The glides screwed onto my existing shelves so I was able to do the whole project by myself without having to ask DH for help, which is always a big plus.

I had to do a minor modification to the upper shelf because these are meant to attach to fixed shelves (not the kind that sit on pegs), because when you pull the basket out it's heavy (assuming it's loaded with canned goods like mine is), and when screwed to a movable shelf, the whole thing tilted forward (shelf, basket and all) and nearly crashed to the floor. Luckily I was able to shove a screw into the peg hole just above my shelf and put a wedge between the drawer and the screw to stop it from moving, and voila! Perfect pull out drawers.

They are SO MUCH NICER than my non-sliding shelves! My only wish is that rather than 3/4 extension they were full extension like my built in sliders, but other than that they're perfect!


clipped on: 10.25.2009 at 08:22 pm    last updated on: 10.25.2009 at 08:22 pm

8 inch or 13 inch pendant lights over Island?

posted by: abananie on 10.14.2009 at 08:46 pm in Kitchens Forum

So, I have searched pendant lighting in the forum and learned a ton, but still would like some advice.

My island will be approx 8ft x4 ft. I was hoping to just have 2 pendants over the island. I worry that 2-8 inch pendants will be too small and 2-13 inch will be too big. I need task lighting, but don't want the lights to be the focal point of the room. I didn't want to have just canned lighting, because I think that would be boring. I think I prefer the smaller lights. Since the kitchen is still just studs, I could add a third if I need to, but don't really want to spend more money. Can I get away with the 2 smaller lights? Will it be enough light?



clipped on: 10.15.2009 at 08:54 pm    last updated on: 10.15.2009 at 08:55 pm