Clippings by twochicklets

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Mechanic's Lien Release from PB's

posted by: xnightowl on 09.20.2006 at 05:09 pm in Pools & Spas Forum

Hi everyone,

We have just recently signed with a PB to do our pool in Orange County, CA and are anxious on all aspects of the process. This forum has been a Godsend--and very addicting; I've been reading every chance I have. I only wished I had come accross this forum before we signed with the PB, as I can see we have made a few mistakes already. I hope these mistakes will not come back to haunt us later.

My question is for those of you who contracted with a PB. What has your experience been in getting Lien Releases from your PB, subcontractors, and material suppliers? This is the first time we are dealing with a contractor and the idea that someone can put a lien on our house is putting me very much on edge. My DH is very trusting so I'm definitely doubled-up on anxiety. Any help, tips and information you can provide will surely help decrease my anxiety when they begin to dig in the next couple of weeks. Thank you.

Jennifer

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clipped on: 09.21.2006 at 11:56 am    last updated on: 09.21.2006 at 11:56 am

RE: Breakfast Casseroles - your favorites please (Follow-Up #1)

posted by: doucanoe on 04.11.2006 at 02:05 pm in Cooking Forum

Here are a couple I have tried with good results:

Potato Florentine Strata
Source: Byerly’s
A "trendy" take off on one of our most popular egg dishes.

A Do-Ahead
INGREDIENTS
• 1 (26 ounce) package frozen country style hash browns, thawed
• 1 medium onion, minced, (1 cup), divided
• 1 teaspoon salt
• 1/4 teaspoon seasoned pepper medley
• 2 tablespoons melted butter
• 3 cups half and half
• 6 eggs, slightly beaten
• 1 teaspoon salt
• 3/4 teaspoon fines herbes
• 1/2 teaspoon seasoned pepper medley
• 3 cups finely shredded colby and Monterey Jack cheese
• 1 (10 ounce) package frozen chopped spinach, thawed, completely drained
• 1/2 cup marinated sun dried tomatoes, drained, chopped
DIRECTIONS
Press hash browns with paper towels to absorb moisture. In large bowl, combine hash browns, 1/2 cup onion, 1 teaspoon salt and 1/4 teaspoon pepper medley. Press into bottom of buttered 9x13 inch glass baking dish. Brush with melted butter. Bake in a preheated 425 degree oven until lightly browned around edges (20-25 minutes). In large bowl, whisk together half and half, eggs, 1 teaspoon salt, fines herbes and 1/2 teaspoon pepper medley. Stir in cheese, spinach, remaining 1/2 cup onion and tomatoes. Pour mixture over potato crust. Bake, uncovered, in a preheated 350 degree oven until center is set (35-45 minutes). Let stand, covered, 10 minutes; cut into squares.
Amount: 8-10 servings
TIP:
For a do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed above.
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Cheese Blintz

3/4c plus 3T flour
1/4c sugar
2-1/2tsp double-acting baking powder
1/8tsp salt
3 large eggs
1/2c butter or margarine
1/4c skim milk (I use 2%)
2-1/2c part skim rciotta cheese
8oz cream cheese, softened
2 large eggs
1/4c sugar
3T fresh lemon juice
1tsp grated lemon zest
1tsp grated orange zest
dash salt
Preheat oven to 300F, spray 9x13 baking pan with non-stick cooking spray-set aside.
To prepare batter, in large bowl with electric mixer on medium speed, mix flour, sugar, baking powder, salt, eggs, butter and milk until just blended. (Do not overmix)
To prepare filling, in separate large bowl, with electric mixer on low speed, combine remaining ingredients until blended.
Pour half of batter into prepared pan. Gently pour filling on top, being careful not to mix layers.. pour remaining batter over cheese mixture. Bake 1-1/2 hours or until golden brown and set. let stand 10 minutes before cutting, or cover and refrigerate until ready to serve. (Can be served chilled or at room temperature.)
Makes 10 servings
From weight watchers cookbook

My notes: good-not too sweet

***********************************

And ya can't beat this one:

Creme Brulee French Toast (Woodie)

1 Stick butter
1 Cup Brown Sugar
2 Tbl Corn Syrup
1-10 inch round country loaf or 1 Lb French bread or 1 Challah
5 eggs
1 1/2 Cup half and half
1 Tsp Vanilla
1 Tsp Grand Marnier (optional...NOT!)
1/4 Tsp salt
1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.
2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.
3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.
4. Cover and chill 8 to 24 hours.
5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown~

My notes: Easy and delicious. Serve with maple or fruit syrup and fresh fruit.

Linda

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clipped on: 09.18.2006 at 04:49 pm    last updated on: 09.18.2006 at 04:49 pm

LOOKING for: Casseroles to Freeze

posted by: woodie2 on 09.23.2005 at 03:03 pm in Recipe Exchange Forum

I've been preparing meals to take to my parents home that they can put in the freezer and easily reheat. Luckily, they both love soup so I've making different soups for them, however, it's getting boring!

I'd love some new recipes for casseroles that I can freeze in small portions for a senior citizen to easily reheat. I'm really looking for a well balanced one dish meal, veggies, meat and a starch all together, soft and easy to chew would be important for those dentures, too :-)

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clipped on: 08.28.2006 at 01:05 pm    last updated on: 08.28.2006 at 01:05 pm

RE: Hot climates & pool decking? (Follow-Up #8)

posted by: arielitas_mom on 03.14.2006 at 01:20 pm in Pools & Spas Forum

Another plug for Cantera stone. It is not at all slippery, and is a good 10 degrees cooler than either my pavers or my stamped concrete. I read that since it's a volcanic stone and is very porous, it doesn't retain the heat the way other stones might.

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clipped on: 08.17.2006 at 08:09 pm    last updated on: 08.17.2006 at 08:09 pm

What do wish you'd known?

posted by: josestrauss on 08.13.2006 at 11:44 am in Pools & Spas Forum

Now that you've had a pool and lived with it for a while, what things do you wish you'd known before you started?

For me, the big ones are:

1) Electrical consumption. I had no idea that the pumps needed to run so much and used so much electricity. I'm paying an extra $75/month for electric just for my pool.

2) Sand. My coping is sandstone. My Rocks are sandy. I almost always have sand in my pool. I've sealed the coping and that helps. I've also been told that the sanding slows down over time. Still, if I had to do it again, I would have picked a different coping.

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clipped on: 08.15.2006 at 10:25 pm    last updated on: 08.15.2006 at 10:29 pm

Why is concrete safety coping so unpopular?

posted by: larryinsandiego on 08.13.2006 at 04:41 pm in Pools & Spas Forum

I know, I've heard it before: "It's for commercial pools".

The pool we're building is an IG 20' x 50' rectangular shotcrete, and we're preparing to begin tiling and coping any day now. It's a flat, boring backyard, no slope and no rocks on the edge of the pool, etc.

At the local NPT store, a 2' section of concrete coping is $9-something and most everything next to it was in the $33 - $44 range. Yikes!

I love the look of flagstone, etc. and we do have 4 kids. I actually don't mind the look of concrete safety coping at all - it almost looks classic as simple appearing as it may be. I've heard others (mostly PBs) say "Oh no, you don't want that!". Even the bullnosed stuff is quite pricey!

I'm just wondering how many among you are choosing to use concrete safety coping and why.

Thanks.

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clipped on: 08.15.2006 at 10:22 pm    last updated on: 08.15.2006 at 10:22 pm

RE: who has a slide (Follow-Up #7)

posted by: mike78613 on 08.14.2006 at 03:16 pm in Pools & Spas Forum

Get one. They are a blast. Here is what ours looks like:

Photobucket - Video and Image Hosting

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clipped on: 08.15.2006 at 10:20 pm    last updated on: 08.15.2006 at 10:21 pm