Clippings by remodelfla

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RE: Pic of espresso cabinet, carrera, chrome fixtures, memoirs si (Follow-Up #27)

posted by: pps7 on 06.22.2011 at 08:01 pm in Bathrooms Forum

Thank you for the kind words! I must say, my bathroom may be my favorite room in our house! Finally got accessories and can say it's DONE!

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rem1970, our vanity is the standard 21" deep x 54" wide. It was a bit tight, they had to remove the 4" marble backsplash otherwise the sink and faucet wouldn't fit. But I love the memoirs sink and it was worth it.

sparks72, our tile is not real marble, it's porcelain- american oleans catarina white tile. It's more expensive than subway but cheaper than real marble. I think to save money you can do subway in the shower with the porcelain tile mosiac band as an accent. It's not slippery at all b/c it's in a matte finish.

I hope this helpful!

NOTES:

Wide wainscoting
clipped on: 07.10.2013 at 08:23 am    last updated on: 07.10.2013 at 08:24 am

RE: Wood wainscoting vs subway tile in master bath (Follow-Up #15)

posted by: KevinMP on 04.03.2013 at 09:55 pm in Bathrooms Forum

As Enduring mentioned, I went with wainscoting in a paneled style because I wanted to mimic the paneling on my staircase downstairs and the door style and side paneling on the vanity I chose. It was very inexpensive and easy for my contractor to do. He basically used 1" x 4" pre-primed wood to make boxes and then trimmed the inner part with a 1.5" ovolo moulding with mitered edges. Not hard and very cheap. Tile would have been a fortune and I didn't think that bead board wouldn't have fit with my style of house.

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Wide look wainscoting
clipped on: 07.10.2013 at 08:01 am    last updated on: 07.10.2013 at 08:01 am

What size bathroom tile is "in" these days? Help w/color choices

posted by: seaswirl on 04.17.2013 at 08:01 am in Bathrooms Forum

We're getting ready to do the MB in our Hurricane Sandy wrecked house. At first we were going to use a Kohler cast iron shower pan, but found out how much they cost. The GC talked us into tiling the shower floor.

What size tile for the shower walls, shower floor, and bathroom floor is "in" these days? Hubby and I kind of like small octagons for the bathroom floor, but GC says they are too small.

The other question is: fixtures are white, but we'd like to make the bathroom beige. What do I make white and what do I make beige?

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clipped on: 04.17.2013 at 09:48 am    last updated on: 04.17.2013 at 09:48 am

Tile experts - Help, please! Niche with marble shelf

posted by: tina_ma on 04.04.2012 at 10:02 pm in Bathrooms Forum

My bathroom reno is progressing more slowly than I would like, but that gives me time to do more research on the logistics of installing a marble shelf in the planned shower niche. My inspiration is stacyneill's tall niche on the plumbing wall in her daughter's bathroom, most recently interpreted by kercove. My tub/shower surround is 3x6 subway field tile, and the niche will be 12" wide by 18" tall. My plan is to use marble tile cut to depth for a shelf 6" up from the bottom, and then have a 12" recess just above. My GC's tile guy picked up a Noble niche, the kind with two separate compartments, and a 12" finished interior width. When I asked why, I was told that he was concerned that the tile lining the single cavity box wouldn't be strong enough to hold the weight of the 3/8" marble tile cut to size. I can understand that a 12" wide tile in a 12" wide niche might not be held up by more than the thickness of the subway that will be applied to the side depth, but then I see all the beautiful niches here and wonder how it's done. Are these all made from scratch, or can the single cavity Noble be made to work? I really would like the clean, unbroken look of the field tiles without a row where some of them will have to be trimmed down to accommodate the 2" partition divider on the 2-part niche. I would really appreciate your insights; thanks in advance!

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clipped on: 04.07.2012 at 08:26 am    last updated on: 04.07.2012 at 08:26 am

RE: Kitchen at work...post what you are cooking ! (Follow-Up #29)

posted by: trailrunner on 10.30.2011 at 10:27 am in Kitchens Forum

ma I want to come to YOUR house...oh my gosh I love brussel sprouts and I never thought or roasting broccoli and carrots . What do you put on them before roasting and what temp ? And your enchiladas look so yummy.

Elyse here is the buttermilk biscuit recipe. First tips :::: You need to cut the cold butter into diced tiny pieces and freeze while you are getting everything else ready or else grate the frozen butter into the flour just before adding the milk. I then put everything into the freezer while i am getting out the buttermilk and preheating the oven. it can't be too cold !!

2c all purpose unbleached flour ( I don't sift before)
1Tbsp baking powder
1/4 tsp baking soda

I sift these three things together after I measure. Add 1 tsp salt. Chill in freezer while getting the butter ready. Or grate in the butter and then chill.

5 Tbsp real butter . I cut the whole piece length wise in 1/4's and then slice so i get tiny cubes. Easy peasy. Freeze on plate.( see above if grating)

Measure out approx 2/3 c very cold whole buttermilk. Put all the dry ingred. into your food processor. Add the diced butter on top and pulse just till barely mixed. It is better to have pieces than to have dust :) Pour this back into your cold bowl from before and add all the milk. Toss with a fork. Add more if needed...I always do until it is all wet but not soggy. Better to be too wet than too dry :)

Preheat oven to 450 degrees..I use convection.

Dust countertop ..beautiful soapstone...with a heavy coating of flour. Scrape out the dough onto flour and very lightly pat into a rectangle. Cut with biscuit cutter. This is important...DONOT twist the cutter as you press down...it twists and seals the edges of the biscuits and they won't rise . Place on greased flat baking sheet w/o edges...very important. Have biscuits just touching. Now some folks use a layer cake pan with sides and make the biscuits very wet and use a lot of flour on counter and cut them and place in greased pan. I like this kind too...come out really tall in the close pan but no brown sides. You have to decide which you like.

Bake 12-15 min. watch as your oven may be hotter/colder. EAT !!

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clipped on: 12.10.2011 at 11:31 am    last updated on: 12.10.2011 at 11:31 am

The Library Look.

posted by: adichristi on 11.20.2010 at 04:36 pm in Home Decorating Forum

We have the look going but now I am looking for curtain rods (with finials and clip rings) to go with the look. I know I don't want wood ones. Anyone have any ideas, pictures would be great. Thank you... Went to JoAnns today. I did not like what they had.

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clipped on: 12.09.2011 at 04:47 am    last updated on: 12.09.2011 at 04:47 am

Family Photo displays

posted by: wigardenerwannabe on 06.01.2008 at 11:42 am in Home Decorating Forum

I have wanted to do a wall display of family photos for a long time but am not sure where to put them. I'd like to do a large display to include both very old photos (great grandparents) and my own family. Where do you have this kind of display and if you have photos I'd love to see them. wig

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clipped on: 12.09.2011 at 04:39 am    last updated on: 12.09.2011 at 04:40 am

Granite breakfast bar support

posted by: vladstar on 12.15.2010 at 05:52 pm in Kitchens Forum

We are planing to install L-shaped granite counter top with a breakfast bar, which should be made from a single piece of 1 1/4" granite.

See a quick diagram below. Area "A" will be supported by two 12"x 24" cabinets. The question is how to make a proper support for area "B". Any suggestions would be appreciated.


72" (wall)
:-----------------:
: : A : 14" (wall)
: /-----------:
60": B :
: :
\-----/
24"

Some conditions:
1) Granite floor already has heated elements in it, so I cannot drill holes.
2) I would prefer to avoid having a leg in the middle of area "B" (to keep our knees safe). Two corner legs at 24" side would be better.

I was thinking about cutting a 57" x 18" x 3/4" piece of plywood, attaching it to the wall studs from one side with 2 legs on the other. Looks like it would need some enforcement for 60" side - any ideas ? Maybe using a metal frame instead ? What would I make it from ?

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clipped on: 12.17.2010 at 01:41 am    last updated on: 12.17.2010 at 01:42 am

2 Inch marble throughout, Boxerpups cant find pics you sent

posted by: ajard on 03.01.2010 at 06:55 am in Kitchens Forum

Now that I am at the end of my planning. I am trying to recheck all decisions. I plan to have 2 inch marble eased edges throughout.
Boxerpups a while back you sent me photos and now I can not locate them, can you resend? Does anyone else have photos. I want to look at the fine detail of how it looks around different sinks. I see it is often used for an island, but I dont have an island Thanks soo much

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clipped on: 03.13.2010 at 07:58 pm    last updated on: 03.13.2010 at 07:58 pm

Finished Kitchen~White, Marble, Soapstone

posted by: katieob on 12.04.2009 at 02:57 pm in Kitchens Forum

Hi all.

A huge thank you to everybody on this forum who helped graciously with advice, photos, experience & info. What an incredible resource this is. Shout outs to Erikanh & marthavila for hood help, willowdecor for tile, all the stoners, and many more.

We moved in last week-bottom trim on fridge & dw are still missing, excuse the messy bottoms.

I'll be happy to provide details if anyone wants them.

Thanks for looking!

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Marble Close Up

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Soapstone Close Up

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marble
clipped on: 02.20.2010 at 02:24 pm    last updated on: 02.20.2010 at 02:24 pm

RE: Miele Convection ovens are the best (Follow-Up #4)

posted by: loves2cook4six on 03.08.2009 at 12:46 pm in Appliances Forum

Challah is a really forgiving recipe. I took a baking class at a local culinary school and the instructors were big on accuracy so all ingredients were weighed and all items cooked to internal temperatures which eliminates inaccuracies to to different oven temps etc. We were taught how to accommodate for humidity as well but honestly I couldn't be bothered with the complicated formula for home baking. Most breads, cakes and pastries are done at 195 although if you're making a dough with a higher hydration as caroline says, you need a higher internal temp. For home cooking if you aim between 195 and 205 you should be fine on everything. And it only takes 2-5 minutes to go from 195 to 205 in a 350 oven.

Try spray your bread with water while it bakes. This will keep the crust from getting to hard. Also, iirc, if your oven temp is too low (get an oven thermometer) the crust will be harder as it will "thicken" before the middle reaches optimal temp.

Also, I HIGHLY recommend you try the New York Times no knead bread. It's an artisinal bread that takes 18 hours but most of that is wait time for fermentation. Truly, it's a fool proof recipe that turns out a stunning loaf. You will need a 4-6 qt Dutch oven like Le Creuset. The $50 one from Target works well too. I have both so I know from experience ;)

This was made in my old crappy oven that couldn't hold a temp:
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and here's the recipe, the metric weight measures are mine so feel free to ignore :)
No-Knead Bread

Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
To quote Mr. Lahey "so easy and fool-proof even a four year old can make it"
Time: About 1 hours plus 14 to 20 hours rising

3 cups all-purpose or bread flour, more for dusting 430g
teaspoon instant yeast 1g
1 teaspoons salt up to 2 by taste 8g
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water 345g, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1-pound loaf.

Turning your dough is a technique used to develop the gluten. It's common in some kind of breads, like ciabatta. This recipe calls for the dough to be turned once or twice after it's initial fermentation. Basically all you do is after you dump your dough on the counter pull your dough at 3 o'clock and 9 o'clock. Fold the dough over into the center, like you would a letter. Then repeat this at 6 o'clock and 12 o'clock. That is two turns (technically one, because you're doing them both at the same time), cover your dough with plastic wrap and let it rest for 15 minutes. Then, turn your ball of dough over, form your ball, place it on a floured cloth, cover it with another cloth, and let it rise for two hours.

and if you want it also, here's my Challah recipe. The secret ingredient is subbing honey for half the oil

Honey Challah - makes 1-2 loaves - can be doubled are quadrupled. I used quadruple to make all the items above.

1 egg (can substitute egg beaters)
1 cup warm water
4 -5cups flour
T salt
cup sugar
cup oil or 1/8 cup oil and 1/8 cup honey
(If you measure the oil first the honey will slide right out)
1 pkg dry yeast (2 Tsp. bottled yeast)

1. Put yeast in water. Use some sugar or salt to proof the yeast. Add the 1 cups of flour, the sugar and the salt and mix. Add the egg and the oil/honey. Add 2 more cups of flour and mix on medium speed until dough is smooth and separates.
2. In a separate bowl, put in half of the remaining flour then the dough and then the remaining flour and mix. Oil a loaf pan - add dough - then flip. Let rise for 2 hours.
3. Punch the dough down. Make your multiple loaves of challah. Let rise in the pan for hour.
4. Coat with an egg wash (egg and water). Could also put some honey and sesame seeds on top.
Bake at 375 for 20-25 minutes.
If youd like to make this recipe in your bread machine, then place ingredients in order listed into machine and set on dough setting. When machine ends after first rising, continue with recipe at step 3. (You cannot double this recipe if you are using a bread machine)

NOTES:

Challah and No Knead bread recipes
clipped on: 03.08.2009 at 04:55 pm    last updated on: 03.08.2009 at 04:55 pm

RE: Open shelves look a mess - please help (Follow-Up #13)

posted by: malhgold on 02.24.2009 at 08:05 am in Kitchens Forum

I think it would look nice if you added in some things that weren't just "kitchen" objects. Just saw you have some, but I think they're too small. Here are a few pics:

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I think you need to add some "layers" to make it feel fuller. Stand up a platter or picture and then layer the glasses, mugs, etc. in front. Overall, I think it needs some "heft". It looks a little too "fragile" right now, but definitely going in the right direction.

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side by side ovens
clipped on: 02.25.2009 at 06:45 am    last updated on: 02.25.2009 at 06:46 am

Under cabinet fluorescent lights - Need advice

posted by: icenet on 11.17.2008 at 11:04 am in Kitchens Forum

I need recommendations for under cabinets fluorescent nights. What brands are best? Are you happy with them? Should I consider halogens or xenons even with the heat factor?
Thanks!!!

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clipped on: 11.18.2008 at 06:22 am    last updated on: 11.18.2008 at 06:22 am

anyone know refutable RTA cabinet company?

posted by: curious_kitty on 09.17.2008 at 02:42 pm in Kitchens Forum

Anyone know good RTA kitchen cabinet places that carry cream/ off-white color cabinets?(raised panel, maple preferred) many of them seems to be carrying the stained wood type, but not the cream color cabinets that I am looking for

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clipped on: 11.07.2008 at 09:29 am    last updated on: 11.07.2008 at 09:29 am

OT--I actually won!

posted by: mustbnuts on 10.01.2008 at 10:39 pm in Kitchens Forum

Sorry to brag a bit, but my DB (dear boyfriend) is always bugging me that I am a great cook and to enter my desserts in the county fair. I tell him I am a "normal" cook and I don't do anything special at all. (He grew up in a house where his Mom wasn't a good cook).

So, I decided to keep him quiet and to enter the County fair. I never make pie crust as the pie crust gods have eluded me for many, many years. So what do I submit? A pie! I have been up every morning (including weekends) at 3 am for the past two weeks learning how to make pie crust, etc. Of course, last week, P G and E decided to have a power outage and it fried my computer. All of my recipes are on the computer! No one has a part for my old computer so I have to order it from Dell. They can't get it here on time for the fair. I have to guess at my recipes!

Well, I guess it paid off! I took third place in the special Raisin Wives Contest for two-crust raisin pie! I took first place in the "other" fruit pie category. I submitted a coconut oatmeal pie. I am shocked! I almost didn't submit either pie as I am still learning my stove/oven. I ended up burning one of each pie (I made two of each just in case something went wrong).

Last week the pie crust gods started to smile on me as I finally figured out what was wrong with my pie crust--not enough liquid. Where I live is very dry. So, with that there is no stopping me now! I am already planning my entries for next year! I am stunned!

Oh yea, what do I win? A ribbon and $1.00 for the raisin pie and a blue ribbon and $7.00 for my oatmeal pie. The ingredients cost more than that! If the recipes get published in the county fair cookbook, I get a copy of the cookbook for free. I am still excited and can't quite believe I actually won!

NOTES:

pumpkin cheesecake recipe
clipped on: 10.02.2008 at 04:58 pm    last updated on: 10.02.2008 at 05:01 pm

Okay, so I think I'm done...Thank you ! (PICS)

posted by: margieb2 on 07.29.2008 at 10:38 pm in Kitchens Forum

So I think we're pretty much done except for the bar stools and a couple of other small items. The process went much more quickly than we anticipated. Demo began First week in March and the kitchen was complete by the end of May. The contractor was a dream and there were no major problems or surprises (other than the electrical safety hazards that were uncovered during demolition!)

I owe the resourceful, knowlegeable, creative, and talented members of this forum my heartfelt thanks for sharing your wealth of knowledge and inspirational kitchens.

In particular, thank you to Zolablue, rococogurl, sharb, jamesk, allison0704, bella_4, charlie 123, momto4kids deanna1949, and artteacher, AMONG MANY OTHERS...for sage advice and kitchens that helped shape my kitchen vision. We had a number of setbacks, one big one due to DH's job loss. But I have to say, everything's worked out for the best.

We kept the original footprint of the room but swapped a peninsula for the island. We were a bit apprehensive aobut this as the trend is to do the revers but this setup works really well for us, creates better zones and a better flow.

SO here's a before:Before: From great room

And After:
After

Before

After

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Pantry cabinet

Spice storage

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Knife drawer

Super susan

Julien Classic 30 x 18x 10

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Note the MW and toaster placement. Oven cab with added shelves?
clipped on: 08.16.2008 at 11:26 pm    last updated on: 08.16.2008 at 11:27 pm

Should fridge cabinet be as deep as fridge?

posted by: gardenwebber on 05.12.2008 at 10:40 am in Kitchens Forum

Our cabinet guy told us that the "standard" for fridge cabs is 24" deep. Our fridge is 30" deep. So, should we have him make that fridge cabinet deeper? If so, should it end just before the door making it 29" deep?

I have intermingled this question in with other topics of mine, but I just want one definitive answer on this before I change the depth of the cabinet. If we do go deeper, this will mean moving one of our recessed lights in our already drywalled ceiling (also discussed in another post.)

Thank you for your patience!

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clipped on: 08.10.2008 at 05:53 am    last updated on: 08.10.2008 at 05:54 am

Anyone see a pantry like this one?

posted by: vicnsb on 08.08.2008 at 02:07 am in Kitchens Forum

I really like the way this corner pantry uses the space...
not the use of clear glass though. See any problems with this?
Thanks!

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clipped on: 08.09.2008 at 09:42 am    last updated on: 08.09.2008 at 09:42 am

Microwave Shelf?

posted by: cooksnsews on 07.22.2008 at 06:46 pm in Kitchens Forum

I'm almost ready to order cabinets, and our salesperson is recommending against a shelf for the MW. She claims they are big, clunky, and not necessarily stable. I definitely want it off the countertop, not below it, and not built-in. There isn't a sample of such a shelf in her showroom, but isn't this a fairly standard feature? The saleslady recommends a smaller MW that attaches to the bottom of the upper cabinets, available for $169 at Canadian Tire. I appreciate that she isn't just pushing for an upsale from her shop, but the CT MW only comes in white, and all our appliances are stainless. Also, since we've had to replace MWs much more often than other appliances, how likely is it that this style will be available 5, 10, 15 yrs down the road, and I'll be stuck with the thing on my counter again?

I think a shelf offers the most flexible solution to my space allocation issues, and is less dependant on future appliance styles.

I'd be grateful for some opinions and/or advice.

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clipped on: 07.24.2008 at 09:20 am    last updated on: 07.24.2008 at 09:21 am

White Marble Countertops

posted by: brittamay on 02.25.2008 at 09:58 pm in Kitchens Forum

I realize the "white" countertop issue has probably been discussed to death, but I really like the look of white countertops on painted light green cabinets. My current kitchen (which is only 1 year old) has black (actually Nordic Green) granite on antique white cabinets, but I'm looking for a change in the house we are building.

Anyone want to talk me into or out of the white? Should it be honed or polished?

Anyone have something more creamy, but still white, like French Vanilla?

Help!

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clipped on: 07.19.2008 at 04:41 pm    last updated on: 07.19.2008 at 04:41 pm

Modifying A Poster's Layout

posted by: buehl on 07.15.2008 at 12:50 pm in Kitchens Forum

I have had quite a few requests either in threads or via email lately asking how I do my layouts. While responding to these requests, I've come up with the "process" I use and thought I'd share it with everyone.

First off, I do not use any of the design software others have. Believe it or not, I use Microsoft PowerPoint to modify people's layouts. Here's what I do...

  • Copy & paste a copy of the person's kitchen to be worked on into a new MS PowerPoint presentation and expand it to as big as it will fit on the slide.

    • In the GW thread, right click on the image

    • Select "Copy Image" (or similar, depends on your browser)

    • In the MS PowerPoint presentation, paste (Ctrl-V) the image on the page/slide (pages are called "slides" in PowerPoint) [Note: I sometimes crop off "extras" so I can make the image bigger.]
    • Then, make a rectangle that's 2' x 2' based on the image (I create the rectangle & expand/reduce it until it's the size of a 2' counter in the drawing & then make the other direction match it in size)
    • Next, make rectangles of varying sizes based on the 2' x 2' rectangle . For example:

      • 3/4 or 75% the width of the rectangle makes an 18" x 24" cabinet
      • 62.5% makes a 15" x 24" cabinet (or 15" overhang)
      • 50% makes a 12" x 24" cabinet
      • 25% makes a 6" x 24" cabinet
      • 12.5% makes a 3" x 24" cabinet/filler
      • 125% makes a 30" x 24" cabinet
      • 150% makes a 36" x 24" cabinet
      • 175% makes a 42" x 24" cabinet
      • 200% makes a 48" x 24" cabinet
      • You can change the size by a %-age using the item's formatting (see note at the bottom of this post)

    • Then, make appliances with appropriately sized rectangles [BTW...ranges & cooktops are just rectangles w/circles on top of them. Sinks are just rectangles with rounded edges and a small circle on top for the drain (Draw --> Change Autoshape --> Basic Shapes and then select the rectangle w/rounded corners).]
    • Sometimes, you may wish to use a picture of the appliance a person already has on her/his layout. To do this:

      • Duplicate the slide (Insert --> Duplicate Slide)

      • Crop the duplicate so all you have is the item you want a picture of

      • Simply copy & paste it onto the slide with the layout you're modifying.

      • To crop (need "Picture" toolbar, see below),

        • Click on the image

        • Then, click on the crop button on the Picture Toolbar

        • Move the left/right/top/bottom margins as needed to crop out the parts of the image you don't want

    • Sometimes you need to "blank out" a portion of the existing layout. To do this:

      • Create a rectangle

      • Change the color to match the background

      • Set the Line to either the same color as the background or to "No Line"

      • Move it over the area you want to "blank out"

      • Resize it to cover the area to be "blanked out"

    • To put things in a corner (like a cooktop or DOs), rotate the item in increments of 45 degrees until it's oriented properly (45o, 90o, 135o, 180o, 225o, 270o, 315o)
    • Where necessary/helpful, insert text boxes, use arrows, etc.
    • When done:
      • Save it as a "jpg" file
        • From menu bar: File --> Save As
        • In the "Save as type" box at the bottom, scroll down and select "JPEG File Interchange Format (&.jpg)"
        • In the "File name" box, enter the name you want for the file
        • Click the "Save" button

      • Using Microsoft Picture Manager (or other picture editing software)
        • crop it as needed
        • resize it
        • save it

      • Then, upload it to PhotoBucket (or other photo hosting site), and post it!

    Notes:

    • Color, size, rotation, lines, etc. can be modified by double clicking on an object and making changes in the formatting box that pops up

    • To access the "Picture" and "Drawing" toolbars, right click in the menu bar area and select the toolbar you want

    One last note...if you're working from scratch, you can start with the image of graph paper and work with it from there. I found an image by Googling "graph paper" and copied the image of the paper into a PowerPoint Presentation.

    MS PPT Drawing Toolbar


    MS PPT Picture Toolbar

NOTES:

buhel's how to do a layout info
clipped on: 07.15.2008 at 01:45 pm    last updated on: 07.15.2008 at 01:45 pm

white granite

posted by: gabeach on 04.02.2007 at 07:57 pm in Kitchens Forum

I apologize if this is a repeat post; it does not appear my first one posted.

Please post if you have white granite with a small bit of black or grey.

I went to W.Zanger today and they only had one possibility.
It was, of course, one of their most expensive slabs. The color was called Seafoam green.
It looked more white outside in the sun, but when we went inside and cleaned a scrap,it got a lot greener than I would want.

The rep was very nice and told me they get a lot of people in who are looking for white granite, but there is not a lot if it around. The yard literally had rows and rows of slabs, but the whiites were absent, and the creams were very busy with lots of black or brown or gold mottled in with the cream.

Also, they are closed for the upcoming 3 day weekend. So, if you plan to go look at granite this weekend, you may want to call first.

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clipped on: 07.13.2008 at 03:02 pm    last updated on: 07.13.2008 at 03:03 pm

What's the Best Garbage Disposal

posted by: omeyers on 01.30.2008 at 11:25 pm in Appliances Forum

What are some preferred garbage disposals? Do you recommend putting in the prep sink also?

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disposal info
clipped on: 07.12.2008 at 07:02 pm    last updated on: 07.12.2008 at 07:02 pm

Need opinons on backsplash detail - pics

posted by: inkycrab on 06.30.2008 at 08:39 pm in Kitchens Forum

My dh installed the backsplash on Sat. and made it around the whole kitchen with no cuts on these little tiles. Can you all look at the window and give me some opinions. There will be a piece of trim right under the window so ignore that part. Our dilema is should we leave the space on the right and left sides of the window untiled (where you see green paint) or cut tiles and tile up to the edge of the window? We won't take it any higher, but should we tile up to the window trim or leave that little painted border? Also, what color light switch and plugs would look good? I'm thinking stainless and gray.

Thanks!

Photobucket

Photobucket

Photobucket

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pic of how to tile around light switch
clipped on: 06.30.2008 at 10:30 pm    last updated on: 06.30.2008 at 10:31 pm

show me your tile floor patterns that don't match up

posted by: shannon01 on 04.23.2008 at 09:52 am in Flooring Forum

Because of an odd turn my hall makes I am forced to have tile pattern transition at the end of one hall into another. I am doing a basket weave and there is a point where the two halls meet but the pattern will not match up. I am laying a decorative strip of tile to separate the two halls where they meet. I need to see how it looks, for real. Please show me where you have had to have two directions of tile meet. Hope this makes sense. Everyone says it will look fine, I have layed it out on paper, but to really see it will help.

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flooring patterns
clipped on: 06.30.2008 at 10:46 am    last updated on: 06.30.2008 at 10:46 am

RE: Miami-Ft.Lauderdale area cabinet makers? (Follow-Up #2)

posted by: bdaykitchen on 06.19.2008 at 03:17 pm in Kitchens Forum

Thanks remodelfla. I will definitely give a call out to her.

BTW- I also think the new double island approach rhome, you & the others have come up with works great fro your kitchen! Please send lots of pics while you are in the process. I can't recall-- have you chosen cabinets? When do you intend to start? It sure is an emotional experience. I just lost my mom on mother's day & since then haven't been able to regain the energy or excitement to really invest in getting things rolling again. I'm trying b/c we want to start this summer while our 7 yr old son is out of school (we've been talking about this remodel since before he was born!)

Thanks & good luck.

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custom cab maker
clipped on: 06.19.2008 at 04:20 pm    last updated on: 06.19.2008 at 04:20 pm

Kabinart - What does 'production grade' mean?

posted by: tropicals9b on 06.07.2008 at 03:05 pm in Kitchens Forum

I've been trying to find more info on Kabinart cabinets and really can't find anything more than a lot of sites listing them as "production grade".

Is this bad? Low-end? Lesser than Kraftmaid?

Thank you!

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info on wood boxes
clipped on: 06.12.2008 at 11:27 pm    last updated on: 06.12.2008 at 11:27 pm

eliminate dining room

posted by: shiloh_mason on 05.07.2008 at 01:50 pm in Kitchens Forum

My kitchen is in the middle of the house and very dark. I was thinking of opening up the dining room to expand the kitchen into the dining room and thus, getting rid of the dining room. We would still have a large breakfast area and an island with stools so we have plenty of eating area. We only use our dining room at Thanksgiving anyways so we would applaud add'l space for the kitchen...mainly a homework area or casual sitting area. Has anyone seen this type of thing done or have any pictures? And, do you foresee any reasons why I wouldn't want the kitchen right off the foyer now (and in front of house) vs. the dining room? Thanks so much.

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window wall thread
clipped on: 06.12.2008 at 12:24 pm    last updated on: 06.12.2008 at 12:25 pm

Granite thickness?

posted by: cursivesailor on 06.11.2008 at 01:29 am in Kitchens Forum

We are going to be on a tight budget. We can afford to get 2cm granite, but not the thicker, nicer 3cm. In your opinion, would you go ahead and get the 2cm? Or put something really cheap up and save for the 3cm in a couple years? Do you really see that big of a difference?

Thanks!

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picture of thick granite edge
clipped on: 06.11.2008 at 10:29 pm    last updated on: 06.11.2008 at 10:29 pm

Natural Red Birch Cabs - pics or ideas?

posted by: janeincolorado on 06.05.2008 at 10:12 pm in Kitchens Forum

I'm getting Red Birch Cabinets in Natural with shaker doors and slab drawers. I need ideas or pictures for countertops, colors, backsplash and floor - basically everything! I'm getting a great deal on 1 year old cabinets that I'll use to replace my original 1972 ugly cabs!!!!

Also, does anyone know what color it changes?

Any opinion also on making the island sage glazed cabs or black cab or matching natural red birch?

Thanks, JaneinColorado

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clipped on: 06.11.2008 at 10:24 pm    last updated on: 06.11.2008 at 10:24 pm

Kitchen Wood Floors 101?

posted by: akarinz on 06.06.2008 at 03:44 pm in Kitchens Forum

I am doing something scary (for me) and putting in all wood floors in the great room, which includes the kitchen, dining area, living room. I have always had carpet and am a little afraid of what I don't know. So I have some 101 questions.

1. What kind of wood floor is good for this great room?
2. What kind of finish is good for the wood floor?
3. How do you maintain/clean wood floors? Won't vacuum cleaners scratch it?
4. If you put large rugs on it, do you need a carpet pad underneath?
5. Anything else I should think of?

Hopefully you guys can ease my nervousness about this.

And as always, thanks in advance for all your answers.

Karin

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clipped on: 06.07.2008 at 08:26 am    last updated on: 06.07.2008 at 08:26 am

advantium in base cabinet

posted by: cooke123 on 10.10.2007 at 12:32 pm in Appliances Forum

my appliance guy claims that he was told in a GE seminar that one couldn't install an advantium in a base cabinet; even though he could not find anything in GE catalogues.

Could it be only applicable when the countertops are glued rather than solid stone. I can only speculate that this involves a heat problem.

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clipped on: 06.07.2008 at 07:48 am    last updated on: 06.07.2008 at 07:48 am

Marble poultice

posted by: jaedwards on 05.01.2008 at 02:03 am in Kitchens Forum

I'm trying to get a stain out of my 50+ year old marble window sill. I know I saw the recipe here a while ago and I did a search, but can't find it. Did anyone save it? I did try letting corn starch sit on it overnight. It is polished carrara if it matters. Thanks!

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clipped on: 05.26.2008 at 08:01 pm    last updated on: 05.26.2008 at 08:01 pm

RE: help!! must order now!! pop up electric outlet (Follow-Up #1)

posted by: sarschlos_remodeler on 05.15.2008 at 02:17 pm in Kitchens Forum

mocket

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clipped on: 05.15.2008 at 08:05 pm    last updated on: 05.15.2008 at 08:05 pm