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RE: Drawers over pull outs in Cabinets (Follow-Up #20)

posted by: lisaslists2000 on 03.02.2010 at 06:03 am in Kitchens Forum

I love my drawers. I don't stack things in them, except same things. For example off not stacking see below - I keep all my bowls - little custard ones we use for icecream, cereal, small serving, etc. in a drawer which I don't have time to take a pic of right now. Love the drawers.

behind the door baking

behind the door cooking


clipped on: 03.11.2010 at 02:15 pm    last updated on: 03.11.2010 at 02:15 pm

RE: Drawers over pull outs in Cabinets (Follow-Up #17)

posted by: desertsteph on 03.02.2010 at 12:55 am in Kitchens Forum

with either you'll be pulling something out... with drawers you skip the opening and closing of 2 doors. i'm having all drawers except the sink cab.

some drawer options (all gw drawers I think):

my favorite

another option -


option for lid storage on the shallow pullout part. or shallow glass baking dishes. or skillets. or some combo of them.


option to put dividers in front to back for lid storage -
or in a deeper drawer for skillet slots.


option to put a divider in across the width of a drawer for lid storage -



clipped on: 03.11.2010 at 02:12 pm    last updated on: 03.11.2010 at 02:12 pm

RE: This may be the next decorating project for me (Follow-Up #10)

posted by: beekeeperswife on 01.20.2010 at 09:09 am in Home Decorating Forum

Good Luck getting the place. No one has addressed your queston about the curtains in the Living Room. Since I have been doing a lot of curtain research lately, I can give you an idea!

Ignore the curve of the window, place a decorative pole above the window. Hang panels on the decorative rod, and maybe some sort of sheers on a traverse rod behind the panels. You can close them for privacy and to help keep the place cooler.

If the window makes the room too hot, you can also buy at Lowe's the window film kit. It won't harm the window, and is totally removable. Not sure if you've done this before. It is hard to do, but I did my sliders and it is amazing how much heat is not let into the room. They are easily removed too.

Someone pointed out the link below regarding curtains. There are a lot of ideas, so scroll through and maybe you will get some ideas!

Good LUck!

Here is a link that might be useful: Cote de Texas: Curtains


clipped on: 03.09.2010 at 11:26 am    last updated on: 03.09.2010 at 11:26 am

RE: Bread machine for gluten-free bread. (Follow-Up #14)

posted by: bons on 10.11.2009 at 02:38 am in Cooking Forum

I've used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour.

Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free.

Gluten Free Focaccia


● 1 1/2 tsp dry yeast
● 3/4 cup warm water
● 1 tsp sugar
● 1 cup brown rice flour
● 1/4 cup potato starch
● 1/4 cup tapioca flour
● 1 1/2 tsp xanthan gum
● 1 tsp unflavored gelatin powder
● 1 tsp dried rosemary
● 1/2 tsp gluten-free onion powder
● 3/4 tsp salt
● 2 large eggs
● 2 Tbs olive oil
● 1/2 tsp cider vinegar

● Topping
● 1 tsp seasoning (Italian, herb, whatever)
● 1/4 tsp salt
● 1 TBs olive oil


1. Preheat oven to 400 degrees.

2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes.

3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl.

4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour.

5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky.

6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment)

7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme)

8. Cover and let rise in warm place for 40 minutes.

9. Bake for 15 minutes.


Off topic - my fab Candied Ginger Gluten-free cookie.


* 1 cup Unsalted Butter, slightly softened
* 3/4 cup Brown Sugar
* 1/3 cup White Sugar
* 2 Eggs
* 1 tsp Vanilla
* 1 cup Sorghum Flour
* 1 cup Brown Rice flour
* 1/2 cup Tapioca Starch/Flour
* 1/2 cup Potato Starch
* 1/2 tsp Baking Soda
* 1 tsp Baking Powder
* 1 1/2 tsp Xanthan Gum
* 1/2 tsp Salt
* 3/4 cup Flaked Coconut, unsweetened
* 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra
* 1/2 cup Dried Cranberries

Preheat oven to 325F degrees.

1. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside.
2. Using an electric mixer beat the butter until soft, and add the sugars, blending well.
3. Add the eggs, one at a time, incorporating each well.
4. Add the vanilla and blend.
5. Add the dry ingredients until just blended
6. Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds.
7. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick).
8. Sprinkle additional chopped ginger on top of each cookie, to taste.
9. Bake approximately 17 minutes (top of cookies won't brown much)
10. Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack.

Makes 3 to 4 dozen cookies, depending on size.

Here is a link that might be useful: My Gluten Free Candied Ginger Cookies


clipped on: 01.17.2010 at 04:03 pm    last updated on: 01.17.2010 at 04:03 pm

RE: I hate my new Bosch DW. It does NOT clean dishes (Follow-Up #3)

posted by: jakvis on 01.16.2010 at 04:02 pm in Appliances Forum

As a servicer I estimate more than 95% of the customers that complain about cleaning on a Bosch dishwasher will be due to a poor installation.
If your getting grit left on your dishes do some very simple checks. Pull the filter and look to see how much water is left in the sump below the filter. It should be only about a 1/4 cup. Even though you have the high loop in place is the drain clear and not obstructed? I see this a lot. you cant' believe how many times I see that something as simple as removing the garbage disposal plug was not done. Sometimes I see the disposer port is just clogged with food. It you have the drain hooked to an air gap you will want to check it for obstructions also.
Then try letting the d/w fill with water. After it's completed the fill cycle open the door and see if the water is covering the square rim in the tub. If it's not you are not filling with enough water. Again I see many times when an installer does not flush the water lines before installing the dishwasher and debris is blocking the water flow.
Instead of calling a Sears Tech go to the Bosch website service locator and call one of the servicers you find there. You'll probably get better service.


clipped on: 01.16.2010 at 08:34 pm    last updated on: 01.16.2010 at 08:36 pm

RE: Vita-Mix - accessories worth it? (Follow-Up #10)

posted by: laxsupermom on 02.14.2009 at 01:39 pm in Appliances Forum

2-4-6, I just use the Bob's Flour Mill mix for bread as I have yet to make a bread w/ the right texture. The all purpose flour recipe above should have read about 5 parts garbanzo/fava bean flour not 6. I should have proof read before submitting. And the applesauce & agave nectar are a must for the right texture in a cake.


clipped on: 02.16.2009 at 04:37 pm    last updated on: 02.16.2009 at 04:37 pm

RE: Vita-Mix - accessories worth it? (Follow-Up #9)

posted by: loves2cook4six on 02.14.2009 at 01:01 pm in Appliances Forum

Cheri King Arthur has a really good sandwich bread Mix that's GF. Unfortunately didn't work for us as dh is also lactose intolerant and it has milk in it

Laxsupermom, I'd also love to have your recipe for bread if you don't mind sharing.


clipped on: 02.16.2009 at 04:37 pm    last updated on: 02.16.2009 at 04:37 pm

RE: Vita-Mix - accessories worth it? (Follow-Up #7)

posted by: laxsupermom on 02.14.2009 at 10:27 am in Appliances Forum

cheril, the Bob's Flour Mill Very Good GF Bread Mix is like the name implies very good. It makes nice sandwiches and excellent panini. The texture is very much like a "normal" bread. I also shape it into baguettes with aluminum foil support on a jelly roll pan to slice up for bruschetta. As far as pre-baked breads go, Glutino Corn Bread is tolerable when toasted up with butter in a cast iron pan. Good for grilled cheese sandwiches/tuna melts, etc. Be sure to toast both sides of the bread before filling.

Additionally, if you have gobs of time you can experiment with all the gf flours available to come up with your own mix. My all purpose mix is mostly garbanzo/fava bean flour ~6 parts, 1 part finely milled white rice flour(the kind in an asian grocery is usually milled finer,) 1 part brown rice flour, 1/2 part sorghum flour, 1/2 part arrowroot starch, some xantham gum. It took weeks of experimentation and hockey puck like cookies and oddly textured cakes before coming up with this. When making cakes I make sure and use applesauce and agave nectar to sweeten instead of sugar. It helps to keep things moist and has a much lower glycemic index.HTH.

pbris, sorry for the hijack. I don't know anything about the vitamix, but was looking into getting a whispermill to grind my own grains.


clipped on: 02.16.2009 at 04:36 pm    last updated on: 02.16.2009 at 04:36 pm

RE: Bill Vincent...tile question (Follow-Up #3)

posted by: bill_vincent on 02.09.2009 at 04:43 pm in Kitchens Forum

Good luck with it. Here-- check out reply #2 before you begin. It pretty much changed the way I look at colorants:

Here is a link that might be useful: Using Grout colorants


clipped on: 02.09.2009 at 11:00 pm    last updated on: 02.09.2009 at 11:00 pm

a few bread baking tips and the pizza dough recipe

posted by: trailrunner on 12.27.2008 at 12:36 pm in Kitchens Forum

Several Kitchen Forum members have moved into the area of bread baking with their new kitchens. This has been a most exciting turn of events. Some have baked bread in the past and are returning to the joy of baking and others have never baked bread and are just stepping into the wonderful world of baking.

I am not an expert and am always exploring new ideas and trying new recipes and techniques. I have learned a lot from others and thought I would share a few things here. Some of these are brand new to me and since I have had such good luck with these tips I am passing them along .

1) Classes of bread: bread doughs have different hydration % depending on what kind of dough it is. There are stiff, standard and rustic doughs. Some doughs are leaner and some are richer. Breads are leavened in different ways....starters, yeast, baking powder etc.

2) Flour: all flour is NOT created equal. Every single brand of flour and type of flour has a different weight per cup. If it is sifted, it is fresh milled, whole wheat, get the picture. Get a very good digital scale. Weigh what you use and write it in the margins. I have started doing this and can tell a huge difference. I am slowly converting my recipes to weight. These are some broad ranges below. each brand of unbleached will vary ...even by a 1/4 c. When you get to know your bread recipe and feel of the dough you will be able to tell when enough is enough.

unbleached 16oz= 3 1/2 c
ww flour 16oz= 3 1/2 c
stone ground ww flour 16 oz= 3 3/4 c

3) yeast: another subject that has plenty of variations. There is instant, there is active dry, there is fresh and then wild that you grow yourself. Fresh does not keep well and most folks don't use it in home baking. I haven't seen it in a while in stores but you can get it . You will need to convert the recipe if you use fresh. I will address the other 2.

instant- .25 oz= 2 1/4 tsp
active dry - .25 oz= 2 1/2 tsp

You might not think that is a big difference but it is. The less yeast you use , up to a point , the better. The pakgs. you buy in the store are not a Tbsp of yeast. Too much yeast...even that extra small amount makes the bread drier. Longer slower rises are better than rushing the yeast.

Get a very good digital thermometer. Yeast likes 105 -115 degree water to start it in. I know you don't have to do your inst. yeast in separate water but I use active not inst so I always "proof" my yeast. I also always add a pinch of sugar. You can kill your yeast, you can also slow it to a crawl by having it too cool.

4) sweetening: sugar and honey are not the same. There is a difference in fructose, sucrose,glucose,dextrose etc. Bread rises because yeast feeds on sugar and creates carbon dioxide and alcohol ( ethanol) .The ethanol evaporates and the carbon dixoide leavens or rises the bread. Us ONLY the amount of yeast that you need to get the job done. Too much and the dough rises quickly but it exhausts the available sugar and creates and alcohol aftertaste. As the yeast starves it turns on itself and creates a by product that tastes like ammonia.

If you use honey , it is fructose and the yeast has to work harder to break it down. This is because granulated sugar ( this included brown sugar since it is granulated with molasses added) is very refined product and the yeast can use it more readily. Your bread will take longer to rise and may not rise as well if you sub all or part honey in a recipe. Also your liquid requirements will change. Just be aware of this.

5) salt: and here you thought salt was just salt...nope. Kosher salt is hollow and big. Iodized salt has iodine you won't get a goiter ( you can look it up if you don't know :) ) sea salt on and on. If a recipe says salt they mean regular Morton's table salt. Here is a quick chart to compare:

table salt - .25 oz= 1 tsp
Kosher salt- .25 oz- 1 3/4 tsp ( see what I mean ??)
sea salt - .25 oz = 1 1/2 tsp.

weigh your salt!

Now for a big tip . I have just started doing this next procedure. DH has been doing it for a couple years in his bread bakin....hmm...well what can I say. I am a slow starter...maybe because I am such a honey :)

When you are making your bread DO NOT add the salt at the beginning. Put it aside. So you don't forget it. You have to have salt. It helps regulate the rising but it also slows the initial yeast growth. So here is what you do. Put 1/2 your flour in the work bowl of the KA or in your mixing bowl. Add the fluids with the yeast . Stir it around till you have a wet shaggy mess. Cover it and leave it alone for the gluten to get started developing for 20 min. Come back and add the salt and the rest of the flour and carry on. It makes a huge difference. Some recipes call for this step but I now do it for all of my breads whether they call for it or not.

Here are a couple sources for great bread baking info.

Peter Reinhart- Bread Baker's Apprentice - this is a techinical book but has a ton of great pics and interesting info. You can get it used on Amazon. He also has a Blog so that is free.

The Fresh Loaf- this is an amazing Blog. Everyone contributes advice and pictures and answers questions. It is all FREE. It is a WONDERFUL resource. They are really true bakers. I hope to grow up and be like them someday.

Pizza Crust recipe- This is from a fantastic bread book that DH bought me years ago. Il Fornaio Baking Book, by Franco Galli. It is wonderful.

I made 8x this basic recipe. When you start reading books like Peter's , you discover that the bakers use formulas. The yeast and water etc are a % of the flour weight. Here are those scales again. So that said when you double or triple a recipe you still need to increase the other ingred. in proportion.

One 12" crust:

1c unbleached flour
2 tsp EVOO
3/4 tsp active dry yeast ( remember if you use instant to use less)
1/3 c + 1 Tbsp warm water ( 105)
1/2 tsp salt ( remember they are not all the same)

Put yeast in water with a tiny pinch of sugar . Leave 15 min. Put flour on countertop or if you are making a large batch as I did put it in the KA. Add the EVOO and mix it in. Add the yeast mix. and begin to stir it. Leave for 20 min. covered. Come back and add the salt and just enough more flour to make a very soft non sticky dough. This dough is heavenly and easy easy to knead. You do not want it too stiff at all. stop and start your hand kneading throughout the 20 min to let you and the dough rest. If using the machine you won't need 20 min and you don't need to stop. Let the dough rise in an oiled, covered bowl for 1 1/2 hrs. It really zooms up ! De gas the dough ( used to call it punching down now they are more gentle) and let it rise again 30 min. Shape into crusts by patting and pulling gently on a lightly floured board till it is 12". You can also roll out with a lightly floured rolling pin. Do not use too much flour or it will be tough. Use corn meal on your peel to keep from sticking for the transfer to the oven. I heated the stone for 45 min. at 500 degrees. make sure and poke a few holes in the crust with a fork as they sometimes bubble. I bake the crust for about 6 min then remove and cool . When you are ready to go on with the pizza party you get the stone hot again and then brush the crust with EVOO and place back on the stone to reheat and start the browning process...remove using the peel and top with all the goodies you want and return for about another 6-8 min. YUM !! If you are not making the crusts ahead then just brush with EVOO and poke a few times with a fork and bake them 6-8 min remove and top and then finish the baking. They will be so crisp and delicious.

OK that is enough for now. Have fun and let me know where I messed up ...I tried to proof ( no pun) read as I went. c


clipped on: 01.03.2009 at 04:37 pm    last updated on: 01.03.2009 at 04:38 pm

Look what my dh made for me

posted by: loves2cook4six on 12.06.2008 at 07:16 pm in Kitchens Forum

How cool is this - the pot lids were a jumble under the potrack and I don't like storing them on the pot handles as I don't always need the lid so...


clipped on: 12.07.2008 at 03:33 pm    last updated on: 12.07.2008 at 03:33 pm

12' x 24' floor tiles with 2' x 4' subway tile?

posted by: blondelle on 02.05.2008 at 11:30 am in Kitchens Forum

A floor tile I'm considering only comes in 12 X 24. Do you think it's OK to also use a subway tile with this if the floor tiles will also be in a brick pattern? It's a very small kitchen, and the subways would be off white to match the cabinets with a light warm grey grout. Floor tiles would be warm dark grey with some light grey veins in natural stone. Counter will be black granite. Grout will be a medium grey. If either the floor or the backsplash keep the brick pattern more subdued would it be OK?

I was thinking about this but also realized that a lot of people use square tile on the floor and 4" square tile on the backsplash, both having the same pattern.

I would be curious what you think.


clipped on: 09.06.2008 at 06:33 pm    last updated on: 09.06.2008 at 06:33 pm

Our New Kitchen is Here (pics)

posted by: eaglesgal on 06.02.2007 at 09:03 am in Kitchens Forum

Our new kitchen is finally finished and we are thrilled with the results! My husband and I just purchased our new (very old) home last August and it had not been updated in a long, long time. The kitchen was our first priority since we both love to cook. We, or I should say I, had a blast designing it. We were very fortunate to have great contractors that completed the job in just over 2 months. The first picture is of the kitchen before the remodel.

Here is a link that might be useful: Kitchen pics


clipped on: 06.03.2007 at 12:07 am    last updated on: 06.03.2007 at 12:07 am

Finished Kitchen

posted by: scrapbookone on 05.25.2007 at 01:34 am in Kitchens Forum

I meant to post these photos back in February after we finished our kitchen remodel but time has flown by. We flipped when we found out how much our GC wanted so I became the GC. We started the demo work on January 6th and our kitchen was complete February 9th. 34 days! The last day I had the plumber, the electrician and the reverse osmosis person here. They thought I was crazy.

I wanted to thank everyone on this forum for all your help and suggestions. Reading everyones experiences and looking at the blogs was really helpful.

Here's a before and after photo. The island is at three levels. The high side houses the convection/microwave and a warming drawer.

Photo Sharing and Video Hosting at Photobucket

Photo Sharing and Video Hosting at Photobucket

Photo Sharing and Video Hosting at Photobucket


clipped on: 05.28.2007 at 11:06 pm    last updated on: 05.28.2007 at 11:06 pm

Just got my Custom Cabinets Bid!

posted by: ideamom on 05.01.2007 at 02:45 pm in Kitchens Forum

Got a bid 2 weeks ago from Diamond Cabinets for the kitchen and it was $30,000 so went to a local custom cabinet maker and he gave me a bid for the kitchen cabinets, 3 bathrooms, laundry room, & 2 bookcases on either side of the fireplace with blumotion in the kitchen for a grand total of $15,000...yippee. DH & I saw his work and he is awesome! This just shows custom cabinets don't cost more than factory built! Yeah!


clipped on: 05.02.2007 at 11:50 pm    last updated on: 05.02.2007 at 11:50 pm

RE: best design for shrub hedge (if possible) (Follow-Up #5)

posted by: Love_the_Yard on 06.08.2005 at 11:23 pm in Landscape Design Forum

I live in Jacksonville, Fl, zone 9A and recently put in a hedge. I had about 100 feet (!) to cover and here's what I did. I used viburnum and crape myrtle. Two viburnums - exactly three feet apart and then two feet and a crape myrtle set forward (toward my side of hedge- duh) about 2 feet. Then repeat: two feet, then two viburnum - exactly three feet apart, then two feet and a crape myrtle set forward two feet. That means that the viburnums are spaced three feet and four feet apart (four feet where there is a crape myrtle between) and each crape myrtle is exactly eight feet apart.

I saw this done and it was gorgeous! So I went out and measured and copycatted it. My hedge ended up being something like 20 viburnum and 9 crape myrtles. By the way, I alternated my crape mytles: Natchez (white) and Tuscarora (watermelon red). I am really, really happy with it because both of these plants/trees are so completely hardy in Florida. It is like a no-brainer. Whole thing cost me $265 (crapes were about $7.99 ea and viburnums were $3.99 ea).

Because this whole thing is to get privacy from some craaaaazy neighbors, I have been watering with Miracle-Gro every Saturday morning and man, everything sure does look great. A short two years and I may never see them again! Woo-hoo! (Craaaaaazzy!)



clipped on: 04.11.2007 at 09:14 pm    last updated on: 04.11.2007 at 09:15 pm

RE: Anyone here with cork flooring (Follow-Up #3)

posted by: ivorykay on 04.07.2007 at 01:44 pm in Kitchens Forum

Pictures of our cork floor. The installation process pictures will be in my Finished Kitchen post.

Here is a link that might be useful: Cork Floor


clipped on: 04.07.2007 at 11:42 pm    last updated on: 04.07.2007 at 11:42 pm

Farmhouse Style - help with some details

posted by: chclis on 03.10.2007 at 10:50 am in Kitchens Forum

Hi there-
I really value all of your opinions on this board and I've been lurking for some time, admiring pictures of your beautiful kitchens and doing research for my own kitchen.

We're doing a large addition/remodel which will include a new kitchen. I LOVE the farmhouse look that so many of you are doing, but am wondering how some of the elements will work for us. Do those of you who are doing the white painted, shaker cabinets have little children? I have a 2.5 yr old and an 8 month old, and am wondering if this style and finish will hold up to the damage these guys may cause. Do they show a lot of dirt?

Also, with my young kids, I don't think that Soapstone is a good choice for us. What are some good alternatives? Is honed or antiqued black granite more expensive than polished (with the cost of the addition as a whole, we don't have a ton to spend just on the kitchen).

A final question...I was thinking of putting beadboard on the back of our island. Would this fit in with the simple, shaker style? What would you use to hold up the countertop overhang in the seating area? When I was leaning more toward a french country look, I was going to use turned legs...but I don't know how these would look with the farmhouse style.

I would appreciate any advice or pictures you all have!! Thank you!


clipped on: 03.10.2007 at 07:38 pm    last updated on: 03.10.2007 at 07:38 pm

Beadboard backsplash and soapstone - pics!

posted by: angelcub on 02.27.2007 at 06:49 pm in Kitchens Forum

Hi All! We FINALLY (lol) got our backsplash up. We are so pleased with it - it came out just as we'd hoped. Here are some pics since I know a few others were considering BB as a backsplash.

We're not quite finished with the range wall. We plan to put a wood panel of the BB above the VAH. It will be recessed a bit with a plate rail in front.

This corner will have open shelves, probably three.

Sink wall with a not so great view but that is soon to change. Can you see the backhoe out the window? My son's friend owns it and is taking down the wall and moving a good portion of the dirt hill. Yeah, a new garden area! : )

The cupboard is temporary. DH will be building a hutch for the area - some day. I plan to keep our everyday dishes in it and some decorative pieces.

Fridge wall - DH made the fridge cabinet the other day so it should be installed this weekend.

As you can see we still need to put up the crown molding. We are having a bit of a "debate" about how that should look. ; ) And as you can see I don't have any doors or drawers yet, nor an island. We are doing this remodel almost total diy and DH works a full time job so patience is practiced daily. Actually, the kitchen functions very well as is. The green cupboard holds some basic supplies and everyday dishes, and I have a lots more storage in the laundry room/butler pantry next to the kitchen. I've found it's not so bad doing with less useable space and I'm glad we kept to the original size and layout.



clipped on: 03.09.2007 at 04:27 pm    last updated on: 03.09.2007 at 04:27 pm

My Kitchen Is Finally Finished!

posted by: quiltdog on 03.09.2007 at 01:49 am in Kitchens Forum

Hurray... *doing happy finished kitchen dance*.

Brazilian cherry cabinets
Ceasarstone countertops
Franke sink
GE Profile Range
Whirlpool Refrigerator
And check out the Pasta Drawers. Aren't they cute?

A big thanks to everyone at GW forums. Your help greatly contributed to my making of this beautiful kitchen. I will forever be indebted to all of you. And thanks also for your friendship and kind words.

Here is a link that might be useful: Quiltdog's World


clipped on: 03.09.2007 at 04:25 pm    last updated on: 03.09.2007 at 04:25 pm

RE: seal or not to seal ? (Follow-Up #9)

posted by: bill_vincent on 03.06.2007 at 06:17 pm in Kitchens Forum

how do you know if you have one of the "none seal" types of granite?

Go to the following link. You'll see two links at the top of the page-- A-L and M-Z. Click on the appropriate link and look up your stone. Anything with less than .25% absorbsion does NOT need to be sealed.

Here is a link that might be useful: Granite Tables


clipped on: 03.07.2007 at 06:17 pm    last updated on: 03.07.2007 at 06:17 pm

RE: seal or not to seal ? (Follow-Up #18)

posted by: bill_vincent on 03.07.2007 at 05:12 pm in Kitchens Forum

fothia-- check out a stone called "Lapidus". Yours looks alot like it.

Susan-- I'm actually surprised verde esmerelda isn't there. It's actually a pretty popular granite-- BY THAT NAME!!

As for the granite tables, the link's below:

Here is a link that might be useful: World's Most Popular Marbles


clipped on: 03.07.2007 at 06:16 pm    last updated on: 03.07.2007 at 06:17 pm

certifiable ths tko finished kitchen (long)

posted by: thull on 08.03.2006 at 04:07 pm in Kitchens Forum

We finally finished up our remodel to the point where we could move back in a few weeks ago. Have a lot of projects still to be done around the house, but the kitchen and master bath are done enough to show.

I'm going to try to insert pix as I go, so I apologize to anyone on a slow connection. And the photos aren't the greatest in terms of lighting. Taking them at night and keeping a good exposure balance wasn't easy.

The particulars:

Cabinets: Scherr's, doors are shaker with solid center panel in select cherry
Knobs/pulls: Knob Hill "martini" knob (HD only) and Liberty "retro curl" pull (
Range: Bluestar 36" RNB, six burners
Hood: Vent-a-hood SEPXH18-242
Granite: Verde Butterfly, 3cm
Wall paint: BM, color is 1301, I forget the name of the red
Dishwasher: Kitchenaid KUDS02FRSS
Sink: Rohl Allia 6337 undermount
Faucet: Brizo Venuto in stainless w/ soap dispenser
Disposal: Insinkerator 444 w/ air switch
Fridge: Kitchenaid KSCS25INSS
Convection/Micro: GE JE1590
Pendants: forget brand- low voltage amber pyramid pendants from HD
Backsplash: 1x1 slate mosaic w/ "antique grey" outlet covers from Vermont Slate Art
UC Lights: GE Profile fluorescent
Floor: 3/4" oak strip, mixed new and c. '49; Minwax "Golden Oak" stain, Bona Traffic finish

OK, here's the overview. We haven't found counter stools yet, but there's a 12" overhang in the front of the island. It's supported by 3/8" steel bars, and the two center panels are actually doors to a cabinet. The island is roughly 5' x 8'.

Basically, before the project, this was two rooms, with a wall that lined up where the middle of the hood/range is. Left was the dining room, and the kitchen to the right.

Here's the view to one side of the island. Left of the door is the bar (where the plastic lock is on the door). The wall cabs are 13" deep.

The glass-front cabinets house our "company" dishes and various glassware. The 36" wide drawer bases below have everyday dishes, nice flatware, and various trays/bowls/baking dishes.

Here's a couple of closer views of the island and wall w/ the range. To the left of the range is a cabinet w/ tray dividers and a 4-drawer stack. Pot and pan drawers (30", 2-drawer stack) are to the right of the range)

Here's the wall w/ pantry cabs, more drawers, the fridge and MW. The big cab to the L of the fridge has pullout trays. We have another pantry in the laundry room (outside the french door in the other photos), and we haven't worked out what to put in each yet. Drawers to the L of fridge have everyday flatware, punkin gear, and overflow pots/pans. Drawers under microwave have bags/wraps, plastic ware, and colanders/mixing bowls. Above the MW are everyday glassware and misc stuff.

Closer view of the range:

Bad, but closer view of the backsplash:

Next is the sink/faucet/DW. Left of the sink (not pictured) are two cabs, one w/ a Rev-a-shelf trash pullout, and the other a skinny one for cutting boards w/ knives in a drawer above.

And finally, SWMBA (She Who Must Be Adored) aka "punkin," who finally gets to live in her house. She had just (finally) started walking all by herself, but was still doing it "monster style" because she was used to holding someone's hand(s).

Anyway, I've been reading, learning, and finally contributing at THS for several years leading up to this. So, we're really excited to finally be in the home stretch.


clipped on: 02.22.2007 at 09:41 am    last updated on: 02.22.2007 at 09:41 am

RE: Bluestar Scorched Stainless Steel Backguard (Follow-Up #29)

posted by: michaelmaxp on 08.03.2006 at 01:01 am in Appliances Forum

Well, I've finally had time to take a few pictures of the infamous scorch and share a few opinions on the subject. The link below will take you to a page of pictures for your enjoyment.


Michael P

Here is a link that might be useful: The Infamous Bluestar Scorch


clipped on: 02.17.2007 at 04:22 pm    last updated on: 02.17.2007 at 04:23 pm

RE: my hood liner is in and boy is it quiet !! (Follow-Up #2)

posted by: trailrunner on 10.12.2006 at 03:47 am in Appliances Forum

dannie: the liners by Tradewind come in all sizes and so do the remote as well as inline blowers.Fred Huggins vice-president ( answer all e-mails and send detailed inst. to you . He will tell you who is closest to you as a supplier and then your appliance person gets it from them. My contractor got the 10" ductwork and had no problem running it and installing the blower...only took about 2 hrs.He built the wooden surround and my cabinet guy is facing it out with pretty wood this next week . I have the PSL 54 hood liner by Tradewind $950, damper 10" $50,neoprene noise reduction clamps $29,10"duct inline silencer $220,1400 cfm Thermador remote blower $669, 3 speed control switch ( only need for 1400 cfm) $109. so for $2000 I got a system that is not so cheap (I hadnot really added it all up till the finish) but from what I am hearing about other brands it is in the same "ballpark" and certainly for the size and quality and quietness I believe it is the best around. We'll see when the soft shell crabs get fried later in the month !! Caroline


clipped on: 02.17.2007 at 04:04 pm    last updated on: 02.17.2007 at 04:05 pm

RE: pls post kitchens with white wall cabs and dark base cabs (Follow-Up #2)

posted by: aktillery on 05.01.2006 at 03:50 pm in Kitchens Forum

Mine are light on top and med on bottom. Here you go.

Here is a link that might be useful: Kitchen


clipped on: 02.16.2007 at 10:37 am    last updated on: 02.16.2007 at 10:38 am