Clippings by muskokascp

 Sort by: Last Updated Post Date Post Title Forum Name 

The Most Half-a$$ed Reveal Ever

posted by: danielleg on 01.08.2014 at 01:31 pm in Kitchens Forum

Am I gonna get banned for that title? I hope not.

Hello everyone. I'm strictly a lurker around these parts...more active in the Home D�cor forum (if you can call what I do over there "active"). I had big plans for this reveal. Big plans. I was gonna go buy flowers...and go down to the little butcher shoppe that sells organic milk in those cute little glass bottles...and put cookies under my cake dome...and generally stage this place to within an inch of its life. But, then I didn't.

I am in a major rut. Is it possible to have a midlife crisis at 34? I just don't have any energy right now. I'm just outside of Boston, so seasonal depression may very well be a factor in this. Regardless, I did want to document my finished kitchen somehow, for the sake of posterity. So, here is the one picture I have of it so far (which is really just a cell phone pic I sent to my mother). Sorry for being such a wet rag. I need some encouragement to finish this job.

If anyone would like info on any of the details, just ask. This was what I would call a high/low reno. The cabinets, countertops and stools are all from Ikea. Most of the appliances are Jenn Air, except for the range, which is the 48" Wolf DF. I really am gonna try to get some more pics. I was pleasantly surprised by our hardware (Amerock), so at the very least I'll try to get a close up of them. Thanks for "listening" to me vent like a crazy woman.

 photo kitch_zpsf74a16fe.jpg

NOTES:

<none>
clipped on: 01.10.2014 at 08:49 am    last updated on: 01.10.2014 at 08:49 am

RE: Contractor used grout not caulk around the tub (Follow-Up #21)

posted by: StoneTech on 09.09.2013 at 03:00 pm in Bathrooms Forum

You can get any colour caulk you need to match any grout out there from color rite dot com. They have siliconized acrylic, silicone, sanded, unsanded, matt or gloss.

Just give them the grout mfg name and colour or number. I always get silicone for showers.

Use painters tape to mask the areas to caulk, run the bead and dress it by dipping your finger in a dish of water that you have added a good squirt of dishwashing liquid to. This reduces the surface tension and makes it a breeze. Keep an old rag to wipe your finger with.

The Company will Fed Ex it to you in about 2 days. Silicone runs about $14 plus shipping.

NOTES:

<none>
clipped on: 09.16.2013 at 01:40 pm    last updated on: 09.16.2013 at 01:40 pm

RE: KAW..soapstone patina (Follow-Up #13)

posted by: trailrunner on 08.15.2013 at 10:09 pm in Kitchens Forum

Ya'll are sweet. Old bat..he is working in a new restaurant here in AL...they will open end of Aug. He is the butcher and the charcuterie person...not sure how one says that LOL ! Curing meats. You will have to come here and you KNOW you have a place to stay !

Oatmeal Brown Sugar Bread

2 cups rolled oats..old fashioned ...
add 2 c boiling water
1/4 molasses
1/4 butter
2 tsp kosher salt
1/4 c brown sugar packed...let set till room temp

Add 1 tbsp Active Dry Yeast ( Fleishman's in a jar ) to 1/4 c warm water and let proof...add to above when it has cooled.

Add 4 c AP ( All Purpose flour ..I use King Arthur) ....mix till all is slightly wet..no dry parts...cover and let set for 1 hr.

Put one cup flour on side and add as needed to knead bread. You can see in pic how silky the dough is . You have to know your bread dough. It should feel like a baby's bottom ( really) ,,,a little give to it and not sticky !

Knead about 5-8 min, Place in greased bowl and cover tightly for 1 hr. Should be double. Divide in 2 loaves. 8x4 . Place in greased pans and let rise about 1 hr till over top of pan. Bake 40 -45 min/350 degrees...need to check temp...I use a dig thermometer/208 degrees or so.....but for decades I thumped the bottom to tell if done...sounds hollow when done.
Remove from pan and cool. This is delicious as toast with jam and pbj and just plain !!

As for the Challah...I have posted a lot of times and keep refining how I do it.

In a large 4 c measure...place 2c warm water, 1/4 c butter, 1/4 c sugar, 2 tsp kosher salt, and 2 tsp Active dry yeast. Stir well and let set till foamy. Add 3 large eggs and stir well with a whisk.

In a large bowl place 6 c AP flour...see above ( All Purpose King Arthur) . Pour over the above mix. Stir till all is wet. Cover and let set for 1 hr. Uncover and put 1 cup flour on side and add as needed to knead bread dough . Will likely take most. Don't want it to be dry...you can see in pic how moist and soft. Knead 8 min or so till like above...soft as a baby's bottom. Place in greased bowl. Let rise till double 1 hr. Remove and do 3 strand braid for 3 loaves...approx 20 oz each. Let rise 1 hr. Bake 350 for 30 min. May glaze with egg white or egg yolk...and sprinkle with sesame seeds. I use it for show but not for home :)

Let cool. Enjoy. I will link to my bread tutorials...please look at them and then if you aren't used to baking bread please do ask questions. I don't want you to have a problem ! Just ask.c

Here is a link that might be useful: Bread tutorials

NOTES:

<none>
clipped on: 08.16.2013 at 11:41 am    last updated on: 08.16.2013 at 11:42 am

RE: Please review possible laundry room layouts, shelving, sink? (Follow-Up #10)

posted by: mydreamhome on 02.26.2013 at 02:31 pm in Laundry Room Forum

Our laundry sink is made by Luxart. I've linked to their site below for you. They have a dealer finder on there so you can locate one in your area. Other companies make these D sinks in the same size as well. Luxart had a really good price though. Here's a better pic:
 photo LaundryPullouts020.jpg

Here is a link that might be useful: Luxart D Sink Link

NOTES:

<none>
clipped on: 03.05.2013 at 01:22 pm    last updated on: 03.05.2013 at 01:22 pm

Finished! Transitional white marble bathroom

posted by: pipdog on 08.22.2012 at 05:47 pm in Bathrooms Forum

We finally finished the upgrade of our master bath! The bath had been remodeled within the last 7-10 years by the previous owners, but it was pretty sloppy DIY job with few too many grout lines for our taste and we didn't like the tile counters. We decided to expand into a closet and make room for a separate shower.

Truth be told, I'm a little freaked out by the maintenance of the white marble (two toddlers use this bath), but so far it seems to be holding up. We did have some funky grout issues with the shower floor (efflorescence and orange spots appearing), but they seemed to have cleared up on their own. Hopefully it won't be a maintenance nightmare. If anyone has any good cleaning tips for white marble, I'd love to hear them.

I still need some artwork for the wall above the bath and some curtains, but the room is ready for prime time, and we're so happy it's over!

Details:
Calacatta Nuevo marble from AKDO - subway in shower, hex on floors and mini-bricks in niches and backsplash
Grout - White Frost by C-Cure. We originally tried Silver Shadow by Laticrete but it was too dark so we went lighter.
Counters - Caesarstone
Duravit tub
Faucets/tub fixture: Toto
Shower fixture - Raindance by Hansgrohe
BM Light Pewter
Lights - Restoration Hardware
Cabinetry - existing, sprayed with BM White Dove
Pulls from Lowes

Here's the before:
Photobucket
Photobucket

And the after:
Photobucket
Photobucket
Photobucket
Photobucket
Photobucket
Photobucket
PhotobucketPhotobucket
Photobucket
Photobucket

NOTES:

<none>
clipped on: 09.06.2012 at 08:03 pm    last updated on: 09.06.2012 at 08:04 pm

RE: Photo Gallery Wall (Follow-Up #7)

posted by: daisychain01 on 02.05.2012 at 10:04 pm in Home Decorating Forum

Check out the gallery walls in this house on cote de texas

Here is a link that might be useful: same frames

NOTES:

<none>
clipped on: 02.06.2012 at 07:13 am    last updated on: 02.06.2012 at 07:13 am

OT: Hosting a LARGE Party

posted by: SusieQusie60 on 12.10.2011 at 05:58 am in Kitchens Forum

Well, sort of kitchen related. I swore when I got my new kitchen, I would do lots more entertaining. That time has definitely arrived!! (If there is somewhere else you want to suggest that I post this, I'm more than willing to do so!) I've just found that the people here seem to always have good advice - on a vast array of topics.

The situation is, I've offered up my house for our work party next week. So far, we have 55 "yes" responses - the highest number in years!!

Now, my kitchen is by no means "huge," but between the working area (where I plan on totally clearing off all counters and laying out the buffet - it's catered by the way) and then the eating area (with my peninsula and bar,) I feel like the kitchen area is definitely party-friendly. I'm looking for any helpful hints on entertaining such a large group in a house. And it is a decent-sized house, but my husband is making me a little nervous about having enough room. My house is a 1924 dutch colonial that consists of:

1. the original dining room and living room, and small sunroom

2. my beautiful new kitchen (the working area is the original kitchen, and the eating part is what was originally-originally a porch and had been our breakfast room)

3. a large family room that we added on about 12 years ago

I've gone around and done lots of "clearing up" spaces, and I've counted how many people I can actually "seat" in each room. I can get 6 people at my peninsula; 2 people by the bar; 10-12 at my dining room table; 4 at another table I've pulled-out and "opened" in my living room; 6 people at the table in the back of my family room. That's 28-30 guests who can actually sit with a true dining surface in front of them.

In my sunroom (which is pretty small) I can actually comfortably sit 9 people (that's on the couch and various chairs I've put in there.) NOT alot of walking around space, but if people want to sit and eat (basically with little end or snack tables set around) this room will be fine for that. In my living room I can sit another 6 people (on the couches with a large coffee table.) In my family room I can sit about 9 people (again, couches and a couple of chairs and a large coffee table.) That's a total of 24 people who can sit, but will be eating either on snack or coffee tables.

That's 52-54 people who can actually "sit" at the same time. Now, I don't think that actually happens too often. It's a buffet - not a sit-down dinner. Do you think I should worry more about walking-around/standing-around space, and less about sitting-down space? I can take some chairs out of the sun room and the family room to make more floor space.

Again, just looking for a little advice from anyone out there who has done some home entertaining of large crowds. Any suggestions at all would be appreciated. Thanks in advance!!

SQ

NOTES:

<none>
clipped on: 12.12.2011 at 06:32 pm    last updated on: 12.12.2011 at 06:32 pm

Best oven for breadbaking

posted by: mtnrdredux on 11.30.2011 at 12:22 pm in Kitchens Forum

We are getting into baking our own bread. We have a local organic bakery that makes a great bread we all love. I bought it from them regularly, but recently their slicer broke for a time. I started preferring my loaves unsliced, and then I realized that one of the big impediments to using only home baked bread (convenience of slices), was gone. Plus my girls like to make it.

I googled the ingredient list and it appears that the bread they are selling is the recipe below. I made two loaves using the recipe, but it was a little too yeasty and a tad blah.

A few questions

1. I think I know why it was too yeasty - i always punched down dough so i did with this even thought the recipe doesnt say to
2. If you wanted it just a tad sweeter (a tad; it is not a sweet bread), would you add sugar (what will that do for yeast growth?) or honey or more raisins?
3, If you wanted it with a bit more salt, do you think that could upset the balance and bread chemistry?
4 I have a warming oven, a gas oven, and an electric. Where would you proof? At what temp? Where would you bake the loaves?

Lastly, I googled this recipe to see if other people had comments about making this particular bread. I found a much more elaborate version. (link below). Do you think its worth it to make this recipe the elaborate way?

TIA

http://fortunavirilis.blogspot.com/2009/06/peter-reinharts-power-bread.html

Here is a link that might be useful: bread recipe

NOTES:

<none>
clipped on: 11.30.2011 at 09:58 pm    last updated on: 11.30.2011 at 09:58 pm

Knives and cutting boards

posted by: bahacca on 10.25.2011 at 04:46 pm in Kitchens Forum

Just curious what knives you have, what you love, what you don't, how you store them. Same with cutting boards.
I have 4 cutting boards-3 wood, 1 plastic of various sizes.
Knives-1 good Wusthof chefs knife.
I have 2 sets of knives in blocks-I do not like them at all. One is a henckels knockoff. The other I don't even know. I just know they are all dull and I hate them!LOL

NOTES:

<none>
clipped on: 11.02.2011 at 10:50 am    last updated on: 11.02.2011 at 10:50 am

Don't make me hunt you down!

posted by: mama_goose on 09.22.2011 at 12:45 am in Kitchens Forum

Link your reveal threads and/or albums to your Member Page, so that others can find your pictures. Seems that would be easier than doing a forum search.

(Cross-posted to Smaller Homes.)

Here is a link that might be useful: My Member Page

NOTES:

<none>
clipped on: 10.27.2011 at 10:14 am    last updated on: 10.27.2011 at 10:14 am

Removable table @ island...is there such a thing?

posted by: melaska on 08.07.2011 at 08:54 am in Kitchens Forum

This is kind of related to Hawkz4Us's thread about island seating at table height. (Linked below)

Sharonite's picture is the closest to what I'd like. Mine would be more of a "T"...the island being the top cross & seating perpendicular to the island.

My question is: Is there such a thing as a removable table that I can expand using leaves when we have company? We are empty nesters and live in a remote town in Alaska so we don't get visitors from 'Outside' very often. It's just me & hubby 99% of the time.

I don't want island height seating - we much prefer regular table height. I guess I could just push up a regular dining table against the island but I'm wondering how stable that would be - would I always have to straighten the table & chairs - that kind of thing.

If I went the regular table route - how can I make it integrate into the island so it doesn't look weird? I'd like to seat at least 4 at the island if at all possible.

Hubby's idea is to just anchor the table at one end & add leaves as needed on the other end. The only trouble with that is we'd lose one seat at the anchored end.

Our living room/dining 'area' & kitchen are rather small so I don't have a lot of room to play with. It's a fairly small house - meant for our retirement & easy upkeep & easy on the taxes.

Thanks so much for any input you can give :)

Here is a link that might be useful:

NOTES:

<none>
clipped on: 08.28.2011 at 08:57 am    last updated on: 08.28.2011 at 08:57 am

The Next Step...Planning For Storage

posted by: buehl on 01.03.2011 at 05:23 am in Kitchens Forum

Planning For Storage

Once you've finalized your basic design, it's time to analyze your storage needs in each zone. The results of that analysis will drive the size & configuration of your cabinets and drawers.

  1. First, make a list of everything you plan to store in your new kitchen, regardless of where it's stored now...kitchen, basement, dining room, etc.

  2. Next, take the list and group the items according to function. Will they be used during prep? cooking? baking? cleanup? Some items, like pot holders, may belong in two different zones (in this case, cooking & baking). You can either find storage between the two zones or have duplicates and store one in each zone.

  3. Now, determine where each of your zones will be (prep, cleanup, cooking, baking, storage, etc.)

  4. The next step depends on the stage you are in the design/order process...

  5. If you've already ordered your cabinets, then you will have to work with what you have. So...

    • Identify the storage potential in each zone and list them on a piece of paper with a section for each cabinet (base & upper) and one line per drawer or shelf in that cabinet. This includes your pantry for your "storage" zone.

    • Take the two lists and, while imagining yourself working in each zone, put the dishes, tools, etc. that you will be using in cabinets in that zone. Fill in the lines in the cabinet list with these items.

  6. If you are still in the design phase, you will have the opportunity to plan your storage to meet your needs in each zone.
    • Take your list and imagine yourself working in each zone.

    • Go through the motions to determine the best locations for each item that will be used and stored in that zone (don't forget that you will probably have both upper and lower cabinets).

    • Now that you know where to put the items, determine what the best way is to store those items (drawer, shelf, etc.) and what size (e.g., pots & pans work best in 30" or 36" drawers)

    • Lastly, transfer what you've done to your design & tweak as necessary.

You should now have a well-thought out and highly functional kitchen!

Sample storage map: http://i182.photobucket.com/albums/x108/Buehl/2008-2009 Remodel/Kitchen/20 Designs/Storage Plans/StorageMapping-CooktopWall.jpg

This process and the resultant "map" will not only help you to "see" how things will fit, but the map will also help when you move back into the kitchen...you won't have to think about it, you'll be able to just put things away. It will also be a handy map for everyone to use when attempting to find things the first few weeks w/o having to open every drawer or door!

Oh, and don't forget the Junk Drawer! Most people end up with one, so you may as well plan for it so you at least have control over where it's located!

Common Zones, Appliances In That Zone, and Suggestions For What To Store There:

  • Storage--pantry & refrigerator--Tupperware, food, wraps & plastic bags

  • Preparation--sink & trash/recyclables--utensils, measuring cups/spoons, mixing bowls, colander, jello molds, cutting boards, knives, cook books, paper towels

  • Cooking--cooktop/range & MW (and near a water source)--utensils, pot holders, trivets, pots & pans, serving dishes (platters, bowls, etc.), paper towels

  • Baking--ovens/range--utensils, pot holders, trivets, pots & pans, casserole dishes, roasting rack, cooling racks, cookie sheets, foils, rolling pin, cookie cutters, pizza stone, muffin tins, paper towels [often combined with Cooking Zone]

  • Cleanup--sink & DW & trash--detergents, linens, dishes & glasses, flatware

  • Eating/Serving--island/peninsula/table/nook/DR--table linens, placemats, napkins, dishes & glasses, flatware

  • Utility--broom, dustpan, swifter, mop, cleaning supplies, cloths, flashlights, batteries, extension cords

  • Message/Communication/Command Center--keys, phones/answering machine, charging station, directories/phone books, calendar, desk supplies, dry erase board or chalkboard, pens/pencils, sticky notepaper

Less Common Zones:

  • Tea/Coffee Bar--tea/coffeemaker (and near a water source)--mugs, teas/coffees, sugar, teapot

  • Snack/Beverage Center--near MW & refrigerator or small refrigerator--snacks, snack dishes, glasses [often combined with Tea/Coffee Bar]

  • Pet Zone--feeding area--food, snacks, leashes, medicines (if no children in the home), etc.

Overlapping of Zones

Due to space constraints, some zones often overlap. If this is the case in your kitchen, be sure there is enough work space in the overlap for both activities. Zones that commonly overlap...

  • Prep & Cooking Zones--These zones should be adjacent to each other, so this is a common overlap and is generally not a problem. Just be sure you have enough room for prepping as well as landing space for the range/cooktop. (It is strongly advised you have enough room for emergency landing space on both sides of a range/cooktop.)

  • Prep & Cleanup Zones--If there is only one sink in the kitchen, these zones will be adjacent to each other because of the need for a water source for both zones. However, true overlapping is not generally a good idea. Instead, try to keep the cleanup area separate from the prep area by putting the sink between them. E.g., DW on one side, Prep Zone on the other side. (You should strive to keep the DW out of the Prep Zone as well as out of the path between the sink and Prep & Cooking Zones and between the refrigerator and Prep & Cooking Zones.) Also try for at least 36" (42" or more is better) of room on the Prep Zone side of the sink for ample workspace as well as accommodating the inevitable dirty dishes that will accumulate next to the sink.


Commonly Used Items: pots & pans, utensils, small appliances, linens, pot holders, trivets, dish detergents, "Tupperware", knives, pitchers, water bottles, vases, picnic supplies, cook books, etc.

Foods: Spices, Breads, Flours/Sugars, Teas/Coffees, Potatoes, Onions, Canned Goods, Dry Goods (rice, pasta, etc.), Cereals, Snacks

Small Appliances: Toaster, Stand and/or Hand Mixer, Blender, Breadmaker, Toaster Oven, Food Processor, Crockpot, Waffle Iron, Electric Skillet, Coffeemaker, Coffee Grinder, Ricer, Steamer


SPECIAL NOTE: If your ceiling or one or more of your walls is coming down, consider wiring for speakers, TV, Computer, etc.


Some helpful threads:

forestfire..please help me with my lists [Missing In Action as of 5/16/10...if anyone has saved it, please let me know by emailing me via "My Page"]

List of stuff in kitchens?

What should go within easy reach of the cooktop?

What goes where?

Reloading the new kitchen, any tips where things should go?

Only one lower cabinet...would you do it?

NOTES:

<none>
clipped on: 08.28.2011 at 08:52 am    last updated on: 08.28.2011 at 08:53 am

Storage for potatoes onions etc - please post you pics

posted by: lalitha on 07.25.2011 at 04:51 am in Kitchens Forum

I prefer to keep some vegetables outside. I used to have a two level fruit bowl thingie that I kept the onions and potatoes in but in my new kitchen, I am looking for built in ideas. We are doing all drawer under counter. I saw a wicker basket drawr but it looks like it would be a pain go clean. Any other ideas?

NOTES:

<none>
clipped on: 07.25.2011 at 12:10 pm    last updated on: 07.25.2011 at 12:10 pm

Painting cherry cabinets to lighten up kitchen -- long post, sorr

posted by: baltomom on 04.25.2011 at 12:27 am in Kitchens Forum

Yes, I know I am insane to consider painting my 3 year old Brookstone cherry shaker cabinets, but the alternative is moving! Honestly, my kitchen is so dark that on a bright sunny day I have to keep the lights on at all times. The granite is black and the cabinets are a medium cherry. We just bought this house a few months ago, and already I loathe the kitchen so much I don't want to use it. And I cook all the time, so I spend half my life there.

Has anyone painted cherry (or other finished wood) cabinets, and if you did, how did you do it? Did you do it yourself, or use a painter? Could I have all the doors and drawers removed and professionally painted, and hire someone (or do it myself) to paint the rest of the cabinetry?

One complication: my child has severe allergies, so we have to use low VOC paints -- those beautiful oil-based paints are out, as are all the regular, ie durable, paints.

Another complication: some of the finished sides are laminate as is some of the trim. How do you paint this?

I don't want to live with this kitchen for 20 years, and it's way too expensive to rip it out and start over again. I have nothing against cherry -- I had cherry shaker in my old kitchen, but that kitchen had huge windows and loads of sunshine all day long. My new kitchen is a dark, depressing cave by comparison.

Any suggestions most appreciated. I had no idea the kitchen would be so dark when I bought the house. The realtor had all the lights blazing each time we looked at it, and it never occurred to me to turn them off! I won't make that mistake again. TIA.

NOTES:

<none>
clipped on: 05.02.2011 at 11:53 am    last updated on: 05.02.2011 at 11:53 am

Will my kitchen be special, unique, memorable?

posted by: breezygirl on 04.20.2011 at 03:57 pm in Kitchens Forum

I've been asking myself this question a lot lately, especially after Palimpsest's thread about context. My house has no style other than boring; it's a one-story rambler with low ceilings.

There are so many kitchens here with tall ceilings, inset cabs, stacked cabs, and a sense of age. They ooze character. I bookmark them all to live vicariously through the pictures. Then there are kitchens that have something different about them that makes them interesting. Among the many are:

Bee with the arabesque backsplash
Pirula with the cherry counters
Cali_Wendy with the windows
Sharb with the pantry chandy
Sochi with the totally mod style and quartzite
First_house with the stunning quartzite and the paper towel holder
The towel pig--I'm not sure whose kitchen that is
Cat_mom with the b.s. behind the range
Rhome with the mixed finishes
Sajimata with the unique layout and clocks
Shanghimom with the pass thru at the range
Katieob with the hood
Brickmanhouse with the fireplace
Plllog with the custom tile scheme
Alabamamommy with the walnut accents and island tops/legs
Honeychurch with the different colored cabs
etc, etc...

I want to give my new kitchen some style, something that will make it uniquely memorable. I don't want to have spent tens of thousands of dollars and be left with just a new kitchen that doesn't have any character. I'm planning cabs all white and Carrara for at least the perimeter and peninsula. The island top is still questionable. The dining room will have a large, quartersawn oak, antique table.

Plan B 30 in. standard fridge, 3 windows 2-27-11

I would love to do island legs like Alabamamommy, but I wonder if it would work with my island layout and small space. I like the idea of a walnut top on my island, but I have the prep sink in it.

End grain walnut abutting marble

I have been toying with bringing in some walnut accents in my cabs like Alabamamommy, but how would that work if I can't do a walnut island top?

island legs and walnut accents in uppers from Alabamamommy

Here's my range hood. Is this memorable?

Rangecraft hood 2

My island banquette will be vaguely similar to this except the bench will be a single, not an L shape and will be made like a restaurant bench with upholstered back and seat. Will that be memorable?

bench in island

I've been so focused on creating a functional layout and the other house reno issues that I haven't stopped to consider the overall visual effect of the kitchen. Suggestions??

NOTES:

<none>
clipped on: 04.21.2011 at 06:54 pm    last updated on: 04.21.2011 at 06:55 pm

folding outdoor clothes line I've been waiting for

posted by: four_season_annie on 04.14.2011 at 04:44 pm in Laundry Room Forum

I used a Hill's folding clothesline in New Zealand in 2003 and couldn't find anyone importing them when I returned to the US. Until today.

A Hill Hoist Folding Frame is going on the west side of the house we are building, no doubt about it:

Here is a link that might be useful: Supa Fold

NOTES:

<none>
clipped on: 04.16.2011 at 06:55 pm    last updated on: 04.16.2011 at 06:55 pm

Master Bath Finished... Photos

posted by: cloub on 04.03.2011 at 07:25 pm in Bathrooms Forum

I just completed my master bath renovation. You can see the before and after pics on the link below. Grateful for the info and advice I found on gardenweb.com.

Here is a link that might be useful: Sweet Chaos blog

NOTES:

<none>
clipped on: 04.16.2011 at 06:50 pm    last updated on: 04.16.2011 at 06:51 pm

List of stuff in kitchens?

posted by: sautesmom on 07.17.2008 at 08:28 pm in Kitchens Forum

Now that I am getting close to actually installing my DIY kitchen, I am trying to imagine actually working in my new kitchen. First I think I want a cabinet with drawers, then a pull-out. I've been living without cabinets for so long (I'm sure I've hit a record!) that I am having a hard time visualizing what I will put in the cabinets I have decided on. I have planned on stuffing as many cabinets in the kitchen as possible because my house is very small and has literally no storage. But what will go in them all?

For those of you who have worked with kitchen designers, have you seen a list of things to go in cabinets/drawers? Such as pots, pans, lids, silverware; but also things like birthday candles, serving platters, etc.?

I'm hoping for a checklist so I can make sure I'm not forgetting something big.

Thanks!

Carla in Sac

NOTES:

<none>
clipped on: 08.12.2010 at 09:49 pm    last updated on: 08.12.2010 at 09:49 pm