Friday, May 29, 2015

IHeart Kitchen Reno: Four Weeks Later! From noreply@blogger.com (Jennifer Jones)

Today's Inspiration comes from guest blogger noreply@blogger.com (Jennifer Jones) Be sure to check out their blog! Wow!  Another month has come and gone since our previous kitchen update.  I was really hoping that we would be able to wrangle both kitchen and living room projects and updates all at once, but the living room sort of took over at the end, both on the blog and in our lives.  After the last update, I had a few questions I will be chatting through today, and I will also be sharing a few big things that have happened over the past few weeks.  Although we were so focused on the living room side, there are quite a few changes here as well.  It is finally starting to look and act more like the space we have been working for!


Based on the photo above, I am guessing there are a few differences that stand out from the last update.


We installed and set the island as soon as we could, which allowed us to finish installing our flooring.  That was a major game changer.  Like wow.  It really unified our entire kitchen and living area and added so much more warmth in contrast to all of the white.  And it is so clean!  Looking back at the last post, my photos seemed to have a blue hue which was throwing some you off.  I totally get it, I just revisited the photos and they are pretty bad.  My guess is that much of it had to do with the cloudy day paired with reflections bouncing off of all of the white.  Not really sure.  The picture above is a much truer photo of how our kitchen really reads, especially now that the floors ground things a bit more (floor installation post coming soon).

Some of you asked about measurements... We currently have about 3 1/2 feet between the outer cabinets and island.  We always read that between three and four feet is best, and we have been really happy with the amount of room and flow that the 3 1/2' provides.  We are able to easily navigate around the dishwasher when it is completely pulled out for unloading, and the refrigerator has plenty of room to open and get around without any crowding (more on that in a minute).

When coming up with a kitchen design, we were extremely limited with where we could place our oven and stove.  Our fridge and pantry had to go on the outer walls, and with the window and plumbing on the outer walls as well, we had no other choice than to place our cooking pieces in the island.  In the end, I am happy it worked out this way as we will be able to face the living area while we cook (great for watching the fam and television).  We also had to go with a larger island to accommodate the oven, cooktop and downdraft without compromising countertop work surface space and to provide enough distance between the cooktop and stools on the opposite side.  This allowed us to add a lot more storage in the island, so it all worked out in the end.  Plus, I got the oven I was lusting after for a couple of years!  It is a beautiful white glass option which was originally purchased from IKEA (and was discontinued when they released their new kitchen line).


As you can see, we also installed the remainder of the hardware on the island cabinets to match the rest of the kitchen.


I also received a couple questions and emails regarding the island details.  The doors are full overlay, meaning that there is very little cabinet frame showing around each door and drawer front.  It creates more of a seamless appearance and is also quite similar to our IKEA white cabinets across the way.  The color is an option offered by the cabinet company that built the pieces, so I don't have a specific name or number (other than a generic Slate), but I did have it color matched at Sherwin Williams and you can see the code here.  It is a beautiful color in person, just extremely challenging to photograph because it reads a bit differently depending on how the light hits it (as illustrated between the photos above and below).


You may also have noticed that we only have about half of our counters installed.  They always say to prepare for the worse when it comes to major home renovations, and we have experienced a few different hiccups along the way.  I think it is just important to know that a few things will go wrong at some point, and do your best not to turn into a Kitchenzilla when they do.  You have heard about our dishwasher saga and maybe also read about our first refrigerator being delivered damaged.  Both were no big deal in my eyes.  Truly nothing to get upset about and maybe they simply prepared us for the next uh-oh.  The day the beautiful counters arrived to be installed, we went to place our oven into the oven cavity of the custom cabinets.  Guess what guys!  It didn't fit.  Um, what?  The cabinet was built to the dimension of the appliances we had already purchased.  They were able to install the outer counters and sink while they were here, and now that we have since been able to figure out the cabinet situation and set our oven, will be coming back next week to finish things up (counters can typically be set without the oven installed, but we didn't know if our island would need to be taken apart or changed so we opted to wait it out).  As frustrating as the cabinet situation was (it caused a three week delay in the island counter install), the counters are about the most beautiful moment this entire renovation has seen yet.


When we first built our home, I selected green faux marble laminate counters because I was 19 years old and thought they were so cool and grown up (ha).  It only took me about four months to no longer like them.  For the next 13+ years, I was left trying to work with something that I didn't love.  I am pretty positive that experience has scarred me, and may be why a lot of our newer kitchen finishes and selections are a bit more neutral and classic.  Being this is such an investment, we don't want to change things each time a trend comes and goes.  And we don't want to have regrets four months from now (although, I am sure there will still be a few lessons learned).  Just like a lot of the other decisions we have made in the space, we did a lot of reading online when selecting the types of countertops to install.  Ultimately, quartz won out.  Both durability and the fact that it is non-porous (which means it won't harbor bacteria), were the main reasons we selected quartz.


I don't think we will regret these counters four months or even ten years from now.  They are Cambria in Torquay finish and another thing I am smitten with is that they are manufactured right in Minnesota.  (For local readers, we shopped around and ultimately decided to purchase from Selective Countertops and we couldn't be happier with the results).  The veining and colors are a mix of beiges and grays and are quite subtle, almost a marble-like result but in a much more kitchen friendly finish.



We also ordered our sink with the counters, and once again, a major difference has been made in how we use the kitchen.


The sink is a total of 30" x 17"  and 10" deep.  We went with a stainless split sink, about 2/3 is the main bowl and the side bowl is the remaining 1/3.  And it is all seamless.  I knew I wanted a deeper sink for washing large pots and pans and filling my mop bucket...


But little did I know it would also be amazing for hiding a pile of dirty dishes when the dishwasher is full/being ran.  Definitely a jumbo sized bonus in an open concept layout.  Another new-to-us feature is a pull out faucet.  The kids and I have been having fun with this!  It reaches all corners of the sink which is great for cleaning, and offers two spray options.


We purchased a model that complimented the cabinet hardware, not super modern but not overly ornate either; it was juuuuust right.

But wait, there is more!  I had no idea how much really has changed in the last month.  Big post today folks.

One thing I have been challenged with throughout the entire process, is knowing that we have a garage door to work around.  And it was a previously very unsightly door with about eight different layers of paint and dings and dents.  Although not an ideal setup, moving the door really wasn't an option as there is other place to move it to.  Keep in mind that we really only use the garage for projects, and even when we start parking in there again, we will most likely be carrying in a handbag and groceries.  The boys always come off of the bus and enter through our front door, which is why their belongings are all located there.  So fortunately, we don't need much of a system for more than a pair or two of shoes, maybe keys and some hooks.  But visually, oy! 

Our solution was to build the fireplace built-ins in the living room, to mimic the cabinets in the kitchen.  Once the moulding is installed on the kitchen cabinets, they will be the same height and color as the built-ins, as well as the same distance on either side of the door.  Our very lovely new paneled door!


See how we only trimmed the living room side?  Haha, darn One Room Challenge.  And no, we weren't really that lazy, we only purchased enough to do the living room side and that is exactly where we ran out.  Hoping to get the rest finished up in the next week or two.  Just sort of funny how that worked out.

Anyway, still not the most amazing setup, but I love how it worked out to create more of a nook or alcove for the door, making it almost look like intentional placement.  And the paneled look on the door is much more polished and matches the remainder of our interior doors.  Definitely happy with how it all is turning out.

Last but not least, we finally have a fridge!  It is counter depth, and also finally framed out.  Or in?  Whichever way, it is so much cleaner.   

When we began the kitchen planning process, we realized quickly that to maximize our space and to accommodate the island with cooking appliances, that our fridge would be best at a countertop depth.  First, I ordered a white side-by-side option.  There are not a lot of white countertop depth refrigerators on the market, especially with great reviews and decorative bar pulls.  And the ones that did have good reviews, were about a few thousand dollars over our budget.  But I found one and ordered it and when it arrived, it was completely dinged and dented and the pulls were nothing like they were pictured online.  The company took back the refrigerator at no charge, and we were left starting over with our search.  We thought that a side by side was the way to go since that was what we were use to, but after quite a few recommendations to try out the french door option, that is what we ultimately landed on.  I have to say, I love how much more space there is in this style and that the doors can swing wide open and leave us a ton of room to navigate, even with the island directly behind us (we purchased this model).


What I don't love is the freezer drawer.  This thing terrifies me.  But I always love a good organizational challenge so I will let you know if I ever get this thing figured out.  We also kept our previous fridge in our garage as a replacement to our freezer chest, which we will love for holding six packs of be... I mean soda.  And for party throwing and entertaining and freezer overflow.  Also, for some reason my regular stainless cleaning solution does not work on this fridge, so I would love recommendations on streak-free stainless cleaning.

So, a month later we have a fully functioning sink and fridge and even started unloading (but not organizing) our fridge and cabinets.  After the counters are in next week, we can have our stovetop hooked up and start cooking on real appliances again!  If anything, this process has given us a much deeper appreciation for everyday kitchen conveniences.  Like making coffee.


And just when I am feeling like the end is near, it is time to get real and take a look at what is left before we call this renovation complete. 

  • Install HVAC/Oven/Cooktop
  • Install counters
  • Set island cabinets
  • Install hardware on island cabinets
  • Replace garage door
  • Install flooring
  • Frame in refrigerator
  • Finish installing cabinet side panels
  • Install cabinet toe-kick
  • Install cabinet crown moulding
  • Panel gap above fridge
  • Trim floors, doors and windows
  • Install backsplash
  • DIY a coat closet door
  • Add shelving and doors to nook above coat closet (?)
  • Install legs to built-in side cabinet
  • DIY message center
  • Hang window panels and roman shade

I can't wait for layering in finishing touches to really start warming up the space.  Things like rugs and new dining chairs and window panels, oh my.  And cutting boards.  We still have a lot of items to pick-out that we haven't landed on yet like backsplash (although my heart is set on one) and also have to troubleshoot a moulding issue we may run into with the beams and cabinets.   But everything left is really just a lot of finishing touches at this point!  And after next week, it should be 100% functional (fingers crossed).  With that big list lingering above, I think you know where you will be able to find us when we aren't on at the baseball fields.  Happy weekend everyone!


You can follow all of the kitchen progress here.

A Tour of The Grey in Savannah + Chow Chow Recipe + Weekly Wrap Up By: Grace Bonney

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Savannah, GA always has been, and always will be, one of my favorite places on earth. It is one of the most beautiful cities I’ve ever visited and it is chock-full of some of my favorite people. I haven’t been back in a few years, but my list of reasons to visit is growing longer every day, including this great new restaurant called The Grey.

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Mashama-Bailey
The Grey specializes in southern food and made its home in an old Greyhound Bus Terminal. Redesigned by Parts and Labor Design, the space is a mix of new and old, with original details (like the terrazzo floors where passengers used to stand and wait) preserved anywhere possible. The Grey is now home to chef Mashama Bailey, formerly of Prune, whose parents were married in Savannah in the 60s in a courthouse directly across the street from where the restaurant is located. Today Mashama is sharing a recipe for a southern classic with us: Chow Chow. If you’ve never had it, Chow Chow is a delicious mix of pickled vegetables, like peppers, onion and celery, that tastes delicious on its own or topped on just about any protein (or rice). Click here to check out more of The Grey online (and here to watch a great video on Mashama and The Grey) and click through (below) to read the full recipe for Mashama’s Chow Chow! xo, grace

Image of Mashama via Southern Foodways Alliance and images of The Grey via Parts and Labor Design

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Chow chow (Mashama Bailey’s recipe from The Grey in Savannah)

Ingredients:

12 green tomatoes
2 – 4 Serrano peppers
2 large yellow onions
1 head of celery
2 red bell peppers
3 green bell peppers
2 T mustard seed
1 T blades of mace
1 T fennel seed
2 cups apple cider vinegar
1 ½t turmeric
1 T black peppercorn
4 cups sugar
½ salt
2 cups of saved liquid from strained vegetables

Method:

Cut the first six ingredients in medium/small dice. Place all vegetables in a hotel pan and season with ½ salt. Stir and let sit over night. Strain; separate the liquid from the vegetables; this may take 2-3 hours. Save the liquid. Toast mustard seed, fennel seed, turmeric, and mace blade and black peppercorn. Bring four cups of cider vinegar and two cups from the vegetables to a boil; add 4 cups of sugar and toasted spices. Pour hot liquid over vegetables, check seasoning and crunch level and can properly!

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via Design*Sponge http://ift.tt/1AyOvFx From Grace Bonney

In the Kitchen With: Rosie Birkett’s Semifreddo By: Kristina Gill

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When I recently came across the Instagram feed of Rosie Birkett, a London-based food writer, food stylist, and cook, the first image I saw was of this amazing salted butterscotch popcorn cheesecake. It turns out that it is one of her trademark desserts from her first cookbook, A Lot on Her Plate. I invited Rosie to the In the Kitchen With column, but timidly asked if she might develop a semifreddo version for D*S readers. Fortunately for us, she said yes, and that’s what we have on the column this week — Rosie’s salted butterscotch popcorn cheesecake semifreddo. Once you see how easy it is to make, I am sure you will start experimenting with your own variations. If you do, let us know, and stay tuned for a few of my favorite versions here on the column this summer. —Kristina

Why Rosie loves this recipe: One of the superstars of my first cookbook, A Lot On Her Plate, has without a doubt been the salted butterscotch popcorn cheesecake recipe. I think the secret of its appeal is the fact that it looks so evil and rich, but is in fact amazingly light and moreish — and of course, an irresistible combination of sweet, salty, creamy and crunchy. When I did my restaurant residency (a crazy week of cooking dishes from A Lot On Her Plate) at Carousel in Marylebone, the cheesecake was a favorite of the diners, to the point where people came up to me after the meal and raved about it — the most amazing feeling! When I started thinking about variations of the recipe to create exclusively for Design*Sponge that would still tick all of the boxes in terms of taste and texture, I thought it would be really cool to create a frozen version for readers to make at home, without needing an ice cream machine. I hope you enjoy, but be warned, it is rather addictive… This dessert pays homage to my favorite snack of all (popcorn!) and is perfect for a summer dessert – what is not to love?

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Photography by Helen Cathcart

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For the Salted Butterscotch Sauce

Ingredients

-2 tablespoons / 30g unsalted butter, diced

-3/4 cup / 180ml double (heavy) cream

-2/3 cup / 145g light muscovado sugar

-2 tsp sea salt

For the Semifreddo:

Ingredients

-1/4 cup plus 2 tablespoons / 80g golden caster sugar

-1 cup plus 3 tablespoons / 284ml double cream

-1/2 pound 200g soft cheese (I like Philadelphia)

-3/4 cup plus 1 tablespoon / 200ml creme fraiche (to make your own, click here)

To serve

-1 ounce / 30g popped salty popcorn

Method:

1. First make the salted butterscotch sauce by melting together all the ingredients over a gentle medium heat in a non-stick saucepan, stirring until you have a smooth, silky sauce. Allow to cool while you mix together your semifreddo base.

2. Whip the cream to soft peaks, then in another bowl beat together the soft cheese, sugar and creme fraiche until smooth and combined.

3. Fold the sweetened creme fraiche mixture through the double cream gently. Line a loaf pan or another high sided roasting pan with parchment paper. Spoon in about a third of the cream mixture, smoothing it out across the bottom of the tin to make an even layer.

4. Pour over a third of the butterscotch sauce and carefully swirl it through the cream with a teaspoon or skewer.

5. Pour over another third of the cream, and then another third of the sauce, and repeat. Top with the last layer of cream (reserving the final third of sauce) and smooth out with a palette knife. Wrap the loaf tin with plastic wrap and freeze for at least 3 hours.

6. To serve the semifreddo, run a palette knife around the edges of the pan and turn it out onto a platter or slate. Top with the remaining butterscotch sauce and throw on the popcorn. Enjoy!

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About Rosie: Rosie Birkett is a food writer, food stylist and cook. She writes for magazines such as Olive, Grazia and Jamie Oliver Magazine and newspapers including The Guardian and The Independent. Her food styling has appeared in The Guardian’s food supplement Cook and in Olive Magazine. As an authoritative food writer and editor, she has worked with some of the world’s best chefs, built up a significant following on Twitter and appeared on Masterchef and London Live. In 2013, after writing a foodie guidebook with world renowned chef Alain Ducasse, called J’Aime London, she spent a four-month sabbatical living in Vancouver, British Columbia, and writing, cooking and traveling throughout the States and Mexico. You can find Rosie’s A Lot on Her Plate channel on Youtube here, read her blog here, and see her Instagram feed here. She lives in Hackney, East London.

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via Design*Sponge http://ift.tt/1FIlgPf From Kristina Gill

VÄDER lightsaber (convertible) By: henk

Väder lightsaber

The VÄDER lightsaber is a convertible LED flashlight/lightsaber.
This hack is really easy to do and needs about 5 to 10 minutes.

Väder lightsaber

Needs:

- 1 IKEA Väder flashlight
- 1 broken toylightsaber
- a hot glue gun

Väder lightsaber
Väder lightsaber

Steps:

1. Find a suitable Lightsaber that fits in the IKEA VÄDER flashlight.

2. Glue multiple strings of hot glue around the saber and let it cool down

3. Check if it fits without wobbling. If not add another layer of glue … until it fixed.

 

The post VÄDER lightsaber (convertible) appeared first on IKEA Hackers.



via IKEA Hackers http://ift.tt/1SGQ89F From henk