Varmint

Pot fillers?? Pot fillers? We don't need no stinkin' pot fillers! Seriously, though, I have no reason for a pot filler when I have the prep sink just a 90 degree pivot away. With a high faucet, it obviates any need for one. As far as the bulbs are concerned, these are floods. It's just that the granite is very, very shiny. Hell, if it were solid granite, we'd have a similar effect at the edges. It's really not bad at all, just sort of comical.

YEAH!! We passed the last inspection, so we can start moving back in. Of course, the workers have all their stuff in our pantry, so that limits movement a bit. I also have a meeting that doesn't end until 8:30 or so, but that just means I'll have to work into the wee hours! First step, cleaning out the cabinets and installing shelves. Then I start moving stuff into lower cabinets. From there, I haven't a clue!

I'm not sure if any hood is truly quiet. It takes noise to move air quickly, and if you're trying to maintain a conversation while working at the range with a couple of burners going, it's not going to be easy. However, it's quieter than other hoods I researched. The design I chose is very simple, but it fits this particular kitchen. It does a remarkable job, and it has a feature that automatically causes it to kick into a higher-CFM mode when a certain amount of heat is generated. I've liked its performance so far, but it's terribly premature to give any constructive guidance.

The hood is a Vent-a-Hood. I went with that after lots of research, and this was the best option primarily because it's pretty easy to clean. The blower/filters can just go in the dishwasher. We have noticed one interesting "problem" with the granite tile. When we turn on the low voltage lights over the eating bar, the mirrored finish of the tiles results in a reflection onto the ceiling. Well, the grout doesn't reflect, so you see these lines running across the ceiling. It was pretty funny, as we first thought there was some major imperfections with the ceiling, when it was just the lighting issue. Not much that we can do with that, though!

We'll be putting in a light gray grout there today. I've been completely happy with this decision. First of all, this project would have gone way over budget had I worked with the GC, as these guys have been efficient and are also quite cheap -- the 3-man crew is costing me $65 per hour! Moreover, the main guy knows what he's doing and we've developed a great working relationship. We haven't agreed on every issue, but the end result, through a lot of dialogue, has always been super. We also like all 3 guys -- I've taken them out to lunch several times, and when this project is complete, I'll cook each of them and their wives/girlfriends a nice meal (along with our electrician). They should get some non-economic benefit out of this job, too! I'll also say the kids will miss them when the job is over. They've been super around all four kids, but particularly my 6 year old son. The range is a 36" GE Monogram dual fuel, thus the oven in it is a large electric convection. The wall oven is a 30" Monogram convection. I haven't baked anything in them yet, so I can't talk about performance. They sure do look good, though! I just got word that we passed the electrical inspection, so we're onto our final inspection. Hell, we might move in this weekend after all! Seeing we have 5 house guests descending upon us, that's a good thing.

As I posted above, I did make a few meals with the new range, simply because I HAD to try it out. I'm now waiting for the kitchen to be totally done, as until I'm able to move everything in, I don't want to cook too much there. The workers store all their materials in my pantry, and we plan to put up some new shelves in there. This further delays the transition.

It's been my pleasure to provide y'all with all the details, as this design would never have been as efficient as it is without the help of the eG Society members. As far as butt-bumping is concerned, well, with enough Makers Mark, anything can happen!

As you close the door, the interior set slides back to the left, into the otherwise wasted space. It's a nice and efficient mechanism, and you have 4 baskets of useful space. I don't have a clue what's going to go in there. Be the first on your block to get a Magic Corner! There's still quite a lot of work to be done, so don't think these photos represent the final product. We're close, but we'll be VERY close on Friday.

The workers were able to get some blue paint up today, but not all the walls yet. I'll just throw up a bunch of photos without commentary for the most part. The "Magic Corner" So that's where we are. Electrical inspector did not show, da bum!

Plumbing inspection passed. Hopefully, the electrical inspector will show, too, so we can get the Uber-Inspector to come tomorrow.

A "holding" fridge??? That's a beer fridge to me!

I doubt it. Phlawless has worked at Magnolia Grill for ages and is merely informing us of a fairly well-known fact. Debbie, I think you've hit the nail on the head when it comes to the state of Raleigh dining. Fortunately, it is changing and very good restaurants are to be found in the city. Still, 42nd Street Oyster Bar packs 'em in!

We learned yesterday that the electrical inspector hasn't shown up yet because he's "on leave." Hmmmm. Anyhow, his caseload has been divided up between two other already overworked inspectors. I wonder when they'll show up. Plumbing reinspection is to occur today. We have several house guests coming this weekend, so we need to get all this stuff done. The remaining tasks are dwindling. I started putting the pulls on the cabinets myself last night -- 18 down, 30 to go!. I might as well save us some money here. The pulls do look good, though. Lots of painting and trim work is being done now. Today or tomorrow will be the last day the full crew is here, and then there will be one guy to finish things up. This is the frustrating part of the process, as the final cosmetic stuff takes longer than you'd like. I'll get pictures up when you can see a noticeable difference from prior shots (i.e., when the blue paint goes up!).

If we have a blog hall of fame, this one belongs on it, Wendy. Thanks so much. You mentioned that your chef doesn't complain about having a full-time pastry chef on his payroll, and that's for obvious reasons: you are making him and the club look great. Country club dining can be very hit or miss, and all too often, desserts are relegated to the realm of the frozen cheesecake variety. You've added style, pizzazz, bling (can you have dessert bling), panache -- whatever you want to call it -- to the members' collective dining experience. These members will bring guests, clients, and business associates here, and they'll brag about the awesome desserts. They look and taste great. The members WANT to have their wedding receptions and parties here, rather than just settle on having them here, much in part because of what you do. You should be proud of your accomplishments, and I need to put all of your photos up as a slide-show screensaver on my computer. But then, my keiyboard would have to be replaced because of the drooling.

I'll say it one more time, let's focus on the state of the area's food scene. I really don't want to go back and delete some post from this great thread. Let me restart by asking, where are we relatively strong, food wise? Why is it that Raleigh, the area's largest city, lacks the top end food places for the most part? If you could change one thing about the area's food choices, what would it be?

Actually, I think it was great that BryanZ let us know about going to PF Chang's, as his honesty actually increases his credibility in my mind. My comment above was completely tongue-in-cheek. Nevertheless, this thread isn't about any individual's credibility, so let's not get off track with that sort of debate. I think the food scene in the Triangle is quite strong for its size, but I've stated a number of times that Raleigh is the weakest of the 3 major Triangle cities. I can't think of one restaurant or store where I can say, "This place has the best (hot dogs, barbecue, bread, burgers, pizza, etc.)." I can say that about Durham and Chapel Hill (Cary, too!), but not Raleigh. That disappoints me. Although the food at Fins is pretty damn good!

Heh heh. Mrs. Varmint had a soccer game tonight, so I dug out the cast iron skillet and made myself a dry-aged strip steak with a rioja sauce, baked potato and broccoli. I drank the rest of the bottle of rioja. I even broke out one of the new barstools and ate at the counter. Very nice!

You chain restaurant whore, you!

Damn government inspectors. Plumbing inspector came and failed us because the plumber had a minor brain fart: he failed to clip the drainage hose between the dishwasher and the disposal such that it was higher than the disposal port. It would have taken me 3 minutes to clip that up, but he said that he didn't have time and to reschedule another inspection. Which costs $65. Of course, the plumber will be responsible for this, but it's ridiculous that he wouldn't just let that go, particularly when it was the only thing.

We haven't started to put anything in them yet, so it's not a problem. I'll be sure to get the pulls on this week, so I can start loading them up over the weekend.

I cooked my first meal in my new kitchen tonight. Only one inspector showed up, so I said, to hell with them! I did a simple stir fry of chicken thigh meat with vegetables. Here's my new range. She's a beauty, eh? The view of the grate. If you flip any of the grates over, you end up with an instant wok ring. Cool, eh? A shot of the eating bar. This is the color we're painting the walls. Lots of blue in this kitchen. The ceiling, doors, and trim will be white. I guess it's time to show some food, seeing this is a food organization! Here's the stir fry on my new, cheap Ikea plates. They go well with the kitchen. And a close up. So, more work tomorrow!

That's it. I'll do a stir fry tonight for Mrs. Varmint and me. Who needs a stinking inspection and certificate of occupancy???

I've been asked that question several times, and I really don't know. I'm pretty sure I'll fill up a stock pot with water, just to see how long it takes to boil! I'm also likely to break out one of my woks and see how it works on this range. The grates flip over to create a wok ring. I'll be sure to get pictures up this weekend. I'm not sure the painting will be all done (it might be!), but it'll be essentially done. Hell, everything is completely functional right now. Remaining work: - Complete drywall work (almost done) - Add backsplash around support beam - Stain and seal sanded edging on countertops - Caulk tops and edges of backsplash - Add baseboards - Build frame to cover up hood ductwork - Raise wall oven 1/4 inch (so oven handle doesn't interfere with opening of magic corner) - Install cabinet handles - Add kickplates to pantry door - Install new gasket and hardware on freezer - Move freezer and refrigerator to kitchen - Paint - Install ceiling and low voltage lighting trim - Install speakers - Finish hallway area where old cabinets used to be located - Clean kitchen 3 times (man, there's still a lot of dust!) This really isn't a lot of work. I am a bit excited and would even take a day off of work to get stuff back in the house if I knew they'd be done. But, I'll just be patient.

Plumbing is done, including faucets, disposals and dishwashers. Electrical is done, including installation of appliances. I have a kick-ass range in place!!!! We'll move the fridge tomorrow (with its fancy new stainless panel). The freezer is not shutting right, so we ordered a new closing piece and a new gasket, which we'll install tomorrow. Hopefully, that'll get it done, as I don't want to buy a new freezer! The house is a dusty mess, with all the last-minute sheetrock work. I anticipate they'll be painting tomorrow and Thursday. Three of the 4 inspectors come tomorrow. I'll be moving in over the weekend, I believe. Hah!!!

We've worked out an OK system that works to ensure the kids get what they'll actually eat PLUS it preserves Mrs. Varmint's sanity. First, my wife hates, despises, abhors, and detests cooking. Second, the one thing that she dislikes more than cooking is planning the meals. Third, I don't get home most days until 7:00, so it's too late for me to cook. And fourth, well, did I mention my wife's disdain for cooking (and her refusal to learn)? Mrs. Varmint has put together a list of the things she can (or will) make. It contains about 30 entrees, 15 vegetables, 15 fruits (depending on what's in season). Every weekend, one of our kids helps plan the week's meals, choosing a protein, a vegetable and a fruit for each day. Sometimes there's two vegetables, or a starch and a vegetable. But the child gets to pick his or her favorites. Marcella then chooses which meal she'll make each day, based on how much time she'll have after running car pools and the like. We then go to the grocery store using this menu. The menu is then posted on the bulletin board. The next weekend, it's another child's job to choose the week's meals. The weekends are Daddy's turf. All bets are off, and I make what I want. We've added some choices and some rarely get selected, but this process allows all to participate, gets Mrs. Varmint out the planning business, and simplifies her tasks. Oh, and then I cook for the two of us after we tuck the kids in for the night!