2-25-13 This is a full disclosure review of my purchase of the Madison sofa (3 back cushions 96" w/ matching ottoman in Brompton cocoa) from Casco Bay : Like many here, I was looking for a sofa comparable to Restoration Hardware. I did my research for 2 months on which company to go with. I've read soooo many good reviews on casco bay and their products and was finally sold on them. After another two weeks of measuring and re-reading reviews, I became nervous because of so many good reviews and ZERO bad reviews. I couldn't believe that a company that sells so many sofas had not one person complain. So after another two weeks of going back and forth with Robert (thanks for putting up with me) and reading testimonials, I pulled the trigger on the Madison 96" with ultracell cushions (def worth the upgrade) with matching ottoman. I went with the Brompton cocoa leather (in the pics they have a hint of burgundy to them, but it is in fact a nice brown color). I ordered the sofa on January 10th, I was told 8-10 weeks and the wait began. As I was waiting for my order to be completed, I still had a little doubt in the back of my mind that this was too good to be true. So back on the phone with Robert and I expressed to him my concerns of all the positive reviews and the fact that I thought they were generated by his company. Robert was such a professional throughout the whole ordeal (being in retail myself, I would have not been so patient). He sent me email addresses & phone numbers of prior customers, in which they sent me pics of the actual sofas in their homes. Now with these first hand testimonials and pics my mind was somewhat at ease but not 100%. As I was waiting for the pieces to be finished, in all honesty, I was expecting the worst and hoping for the best. I even contacted my credit card company in the event of the quality being poor or the piece not meeting my expectations. I also contacted the delivery agent (peace transports) to see what I can get out of them. They said they deliver a ton of these casco bay pieces and only ones to come back are the ones that don't fit. A few weeks go by and because of other pieces of furniture being deliver to my condo my mind is off of casco bay at the moment. Then a week ago (feb 16th) I get an email from Kristina saying my couch should be complete and ready for deliver. That's 6 weeks from when I ordered the sofa. I was so pumped up, I began calling the delivery agent for updates on when it was gonna be delivered. Lost a week due to the snow storm in the east. Finally, I get a call saying it was gonna be delivered Sunday morning (not many deliver on Sundays, didn't have to take a day off). I literally couldn't sleep Saturday nite, anticipating the delivery of my new couch bought sight un seen . . . Peace transport who casco bay uses is one of the best deliveries I've had. They came early the next morning and when we went to take it upstairs, the couch did not fit ! ! ! WTF, I thought. They were patient enough to wait for me to take the railings off in my condo stairway. I even borrowed the tools from them which they had on their truck. They were really good not to damage the sofa or the walls in my condo. Very professional and knowledgable people and great at what they do. I am now the proud new owner of a beautiful leather couch from casco bay. The couch construction and leather quality is way beyond what my expectations were. The fit and finish is exactly what you would expect from a custom piece but 100 times better. I can't thank Robert enough for a beautiful couch especially after all I put him through. I'm a very anal OCD person and everything he promised was delivered and more. . . I have attached a pic of the sofa in my condo. I also told Robert to feel free to give my email out to potential customers and if u have any doubt about their products, please feel free to contact me and I'll will answer any questions you have. Thanks again to casco bay and everyone involved in delivering a beautiful couch, they will be my go to company for any type of leather sofas ! ! ! Steve 2013 -Phila Pa-

I debated on whether to add this since it is long. It was submitted by Marys1000 back in Oct '08. Don't know which forum. But it was a lot of fun to read and you might enjoy it: Here is an article I found very informative in my search for info on pie crusts. She spent a lot of time actually baking with lard, oils, goose fat, and even suet. November 15, 2006 Heaven in a Pie Pan: The Perfect Crust By MELISSA CLARK A FEW years ago, I achieved perfection in a pie crust and it smelled like pig. Not in a muddy, barnyard way, but with a very subtly meaty, nutty aroma. Carefully confected with part butter and part freshly rendered lard, this pie pastry was everything baking-book authors and bloggers wax poetic about: a golden-brown-around-the-edges epiphany richly flavored and just salty enough to contrast with the sweet apple filling, the texture as flaky as a croissant but still crisp. It shattered when you bit it, then melted instantly on the tongue. The only problem with my masterpiece, I told my guests as they licked the crumbs off their plates, was that I was never, ever going to make it again. Because what they didnt see was the outsize effort that went into acquiring and preparing the not-so-secret ingredient: leaf lard, the creamy white fat that surrounds a hogs kidneys. The veritable ne plus ultra of pig fat, its far superior to supermarket lard, which is heavily processed stuff that can have an off taste. But leaf lard is hard to track down (I special-ordered it from a friendly butcher) and a headache once you get it. Step one: pick out any bloody bits and sinews, chop the fat into pieces, and render it slowly in a double boiler for eight hours. At the end of the day, be prepared for a kitchen that smells like breakfast at a highway diner, and a pan full of dangerously molten fat crowned with cracklings. The leaf lard may have made great crust, but, like homemade cassoulet and puff pastry, this was a culinary Everest I felt no need to climb twice. Everest became a lot more manageable when I discovered that rendered leaf lard was available at the Flying Pigs Farm stand at the Union Square and Grand Army Plaza Greenmarkets on Saturday and by mail order. With this convenience at hand, I decided to have a pre-Thanksgiving pie crust baking binge to see whether, with the prep times and mess not being a factor, lard pastry was really the best when tested next to my favorite standby, an all-butter crust. Or was my memory of the lard pie crusts sublimity simply a hallucination caused by long hours of porcine toil? And while the kitchen was a floury mess anyway, why not test a variety of other fats to see how they affected the flakiness and flavor of the final crust? With fat as my variable, I decided to keep all the other ingredients in the crust as straightforward as possible. That ruled out using a mix of flours with different protein levels (like bread flour, cake flour and Wondra). For this pie, I went with all-purpose all the way. But before I started baking, I did some research in the pie crust recipe canon. Most crusts were a combination of shortening and butter, or all butter, so I started there. I first made five crusts: all-butter; all-shortening (I used the trans fat-free kind now on the market); 50-50 butter and shortening; 70 percent butter to 30 percent shortening; and vice versa. Crisp, flaky and sweetly luscious with deep, browned flavor, the all-butter crust was the hands-down favorite. The shortening crust, however, was a bust among tasters. Even when combined with 70 percent butter, all agreed that the unpleasant greasy film the shortening left on the palate was not worth the vague texture improvement. Shortening is much less expensive than butter. Is it popular with bakers because of the cost? Rose Levy Beranbaum, author of "The Pie and Pastry Bible" (Scribner, 1998), gave another explanation. Because shortening is manufactured for stability at extreme temperatures (both hot in the oven and cold in the fridge), it is very easy to work with, she explained in an interview. "Shortening crusts enable you to get fancier decorations that will hold up when you bake," she said. Once she mentioned it, I realized that even the quickly crimped borders on my shortening crusts stayed pert in the oven compared to the butter border, which melted into Gaudí-like undulations. With round one going to butter, I next experimented with oil crusts inspired by the Mediterranean appeal of a pie pastry scented with extra-virgin olive oil holding a caramelized pear-pomegranate filling. I tested several olive oil variations, chilling the oil in the freezer before cutting it into the flour, and trying other desperation measures like adding egg to one, baking powder to another, and some butter to a third. Then I went on to test canola oil, grapeseed oil, coconut oil and ghee. Not one managed to even get close to a minimally acceptable flakiness level. I had better luck using chilled mixed-nut butter (you could use any natural nut butter, such as peanut, hazelnut, cashew, almond and so on). Combined with regular butter, it turned out a marginally flaky, cookie-like crust with a toasted nut flavor that goes particularly well with pumpkin pie. A dozen or so pies down, it was finally time to pull out my hero, the rendered leaf lard. I pitted it against an array of animal fats beef suet (the fat surrounding the kidneys), duck fat and processed supermarket lard just to see what would happen. The processed lard was not available at my Park Slope supermarket, but I scored it in a nearby bodega. I ordered rendered duck fat online, and picked up suet from the butcher, who charged me a token dollar and told me he usually threw it away. Then I baked and baked. The whole house took on a rich pastry scent with undertones of roasted meat and butter, tinged with ginger, nutmeg, thyme and honeyed apples from the fillings. Not wanting to give up the flavor of butter entirely, I tested all the recipes using half butter, half other animal fat, and also at a ratio of 70 percent butter to 30 percent other fat. I also made a few crusts using all high-fat, European-style butter. The crusts were spectacular, each in its own way. The high-fat butter produced a crust that was markedly flakier, more tender and puff-pastry-like than those made with regular butter. It also shrank a bit less when I pre-baked it, and had an irresistible, browned butter flavor. This was the perfect crust for anyone not inclined to include meat products in a dessert. But overall, the favorites were the crusts using 70 percent butter and 30 percent animal fat. Any more animal fat pushed the meatiness factor too far onto the savory side of the pie spectrum, making these better for quiches than for fruit and custard fillings. Of the three animals, pig, cow and duck, the duck fat crust had the lightest flavor and, texturally, struck the best a balance between crisp and flaky. The pie crust revelation, however, was the suet pastry. As easy to work with as the shortening crust, it retained its shape perfectly in the oven, baking up crisp yet marvelously tender and flaky. It was nearly as delectable as the leaf-lard crust, tasting rich and slightly meaty, though not identifiably beefy. Suet is easy to find (most butchers can get it for you) and inexpensive. One caveat: suet is sold unrendered, but, as I discovered by way of my own laziness, you do not need to render it. Simply cut out the pinkish bits, finely dice or grate the chilled white fat, and toss it in with the butter. More refined bakers might blanch at the idea; if youre one of them, go ahead and render to your hearts content. Still, the leaf lard crust was as gorgeous as I remembered. Puffing up in the oven, and crumbling deliciously when you cut it, it took the crown. That very mild hint of bacon was happily still there. Not so with the processed lard pastry, which had an off flavor veering toward barnyard. Now, after my brief moment of pastry satisfaction, Ill move onto the next obsessive round of pie crust testing. Theres a whole roster of fats Ive yet neglected goose fat, marrow, foie gras fat, browned butter, truffle butter ... and if anyone out there has a source for bear fat, Ill try that too.

He owes you $12,000? In that case I would hire a lawyer - not chump change! Especially if you ordered face-frame cabs and now he only does frameless - that is a total breach of contract. All I can say about lawyers is you DEFINITELY get what you pay for! Pay more for a really GOOD lawyer with experience in this area - trust me - a bad lawyer is the WORST thing in the world! At least a good vs. bad divorce lawyer, that is ;) -- Melissastar, Along with all the quality problems, we did have trouble getting them to "finish" up (before we fired them). They "disappeared" for a few weeks - and we kept harrassing them about putting in the windows - the ENTIRE project was estimated to be FINISHED by Labor Day (September - broke ground beginning of July) but in late October it was already getting really cold and we had NO WINDOWS! This was why the lawyer advised us not to fire them at the time - we PAID for the windows and siding! So, my mother called up the window place, and it turns out the windows were sitting there for over a month - they would NOT allow them to leave the shop until the GC paid for them! So, my mother was like, "But WE paid HIM for THOSE windows." Sorry, the GC never paid us! The GC had been LYING the whole time - he kept saying "The Anderson Factory is months behind." They finally installed the windows in November - that was when the SH-T hit the fan - they caught me taking photographs of their trucks and license plates! And got really p-ssed! The windows were already on my property, so I really didn't care at that point, but they removed all their tools from the premises (big deal - one of the guys saw my Dewalt jigsaw and was like "What are YOU doing with that nice saw?" And I replied "I KNOW how to build!") -- Marti8A, Do you NEED a GC? Good question! I know that in order to get the permit they required a licensed CONTRACTOR, but not sure if that means GC. We were originally planning to GC it ourselves, and we found our excavator through a reference - he was the guy who recommended our GC. The excavation / foundation guy was cool AT FIRST - all that went well. But once the framers started, it all went downhill. The excavator guy was around in the beginning of that, but we kept complaining, and he even saw the screw-ups, and after the whole roof / closet fiasco he simply DISAPPEARED - and DISCONNECTED his phone! Seriously, the problem here is that we are both FEMALE! There is NO WAY all this would EVER happen if a guy was on the premises everyday. The proof is that as soon as my brother came down from Vermont they actually listened to him - and corrected some of the mistakes. But, when I pointed out the exact same mistakes they told me "You don't know what you are talking about!" -- Funny story: We added on to the back of the house, but I REALLY wanted a Portico over the front door (I HATE the snow blocking the door in winter). I had already designed it to fit between the two different roofs (front is L-shaped with main roof 12/12 pitch and smaller roof 8/12 pitch - front door is in the corner on the short side). That was not in the plans, but during the initial consult I asked the GC if he could build it "Of COURSE!" he said. Well, we checked with the code / inspector guy and he said that as long as it was only over the door / stoop - not a full porch or going beyond the existing front of the house, that he would allow it without a permit. So, one day they show up (hadn't been around in like a week) at 7am and say "We're here to frame the Portico - $2,000 cash upfront" (we had already agreed to that cost). Yeah, they ALWAYS want more money BEFORE they FINISH ANYTHING. But, the portico was separate from the addition, and we were just glad they showed up at that point. We had already thoroughly discussed the design - the bottom was only one freestanding post holding up a hip roof that ties into the valley of the two existing gable roofs. It was supposed to have exposed rafter tails, but they would have come down too low, so I agreed to just squaring out the eaves with fascia trim. Fine, right? WRONG! Well, all of a sudden the guys start arguing amongst themselves in Spanish (OK, this is another whole problem - do yourself a favor and meet the ENTIRE CREW before you sign a contract - just because the GC seems like a normal Italian and the excavator is Irish does NOT mean the guys actually doing the work are Americans - when my brother found this out he flipped!). So, I'm like "What's the problem?" And the GC is like, well, those two roofs are different pitches - we cannot do it! WHAT?!?!? You've been working here all these months and you JUST NOTICED that the two roofs are not the same pitch? What the bleeping Hell does that have to do with anything anyway? So, he's like, "A hip roof is always a square - the same on both sides." No, actually NOT if it's a rectangle like the house RIGHT NEXT DOOR!!! So, as the guys are fooling around with some wood up on the roof, trying to figure out what to do, I say "Give me that wood!" I took the wood, climbed up on the ladder, put the wood in the valley and showed them that the ridge goes from the top of the valley and slopes down to the post on the outside corner. Then, the short hip rafters connect from one roof to the ridge beam and the other roof to the ridge beam, and then ledger boards are carried across from below the eaves of each original roof forming the "square" that surrounds the stoop and attaches at the top of the post. Oh, well "That would be called a "B-stard Hip" because the rafters would be different on each side - it will look weird!" the GC said. What? I replied "I DON"T CARE WHAT YOU CALL IT! OF COURSE the rafters must be two different pitches - the CURRENT two roofs are TWO DIFFERENT PITCHES!" Are you sure that's what you want? YES! THAT IS EXACTLY WHAT I WANT! Well, that's strange, so I'll have to call your mother to make sure a "B-stard Hip" is OK. Fine, on the phone we go, and I had to explain WHY it has to be a "B-stard Hip" because of the different pitches. I assure her that I know exactly what I'm talking about and that it is EXACTLY what it SHOULD look like. "Fine, I'll do it, but it will cost an extra $700 because we'll have to calculate two different pitches to cut." WHATEVER - JUST DO IT! So, finally they are going to start the work. They had to remove the fascia, trim and two batts to install the ledger boards into the old house. When he removed the 3" long screws holding in the batt, he said "You were serious? You really DID use 3" long stainless screws?" with a really scared look on his face. "Yes," I said, "I had to go through the 3/4" thick batt, the 3/4" space between the boards, the 3/4" firring strips and then into the sheathing." "I TOLD you I wasn't going overboard." (This was in reference to how to install REAL board-and-batt siding - he'd only ever done the fake plywood with strips of wood for decoration.) So, from the time that they arrived at 7am and spent HOURS arguing with me, it was 10:30am by the time they even started removing the old roofing to build the portico. My internet had gone down the day before and Verizon was supposed to come fix it - the guy arrived at 1pm and the whole portico roof was already framed out. After he left I went out there and OH MY GOSH - IT WAS PERFECT!!! It fit between the valley perfectly! But, they spent more time ARGUING with me over how to build the bloody thing than it did to actually BUILD it! At the end of the day as they were putting up the new felt paper on the roof we went out to look at it and I was SO HAPPY! I was jumping up and down for joy and hugging them! And they were like, well, that was a lot of work, calculating all those different cuts. Yeah? "But it looks like it has been there since the house was built - EXACTLY what it SHOULD look like!" They only installed a few temporary 2x4's, not the actual post to hold up the portico. That would take ANOTHER WHOLE MONTH to get to! So, when they removed the old copper flashing that was inside that valley, they left it in front of the garage and I took it. It was a huge 24" wide and very long piece of copper. The guys were like "Where did the copper go?" I said I took it to make flower boxes out of. The next day when the roofers came to do the rest of the roof, I went out to get the copper from the other valley and it was GONE! They STOLE MY COPPER and immediately drove it off! I was P-SSED! They probably got $50 for that copper at the scrap yard, when in reality it was worth at least $2,000. THIEVES! We were really mad because we actually wanted them to leave that copper in the valley, but they claimed that you cannot install Ice and Water Shield on top of it. BTW: Copper is MUCH better than Ice and Water Shield. So, the portico looked awesome, and we finally FORCED them to get the cedar post and put in the concrete pillar and post bracket, and the beadboard for the ceiling. They wanted to put another post on the one side of the house with ground underneath it, but since they couldn't do that on the walkway side I said no (the roof would settle crooked then over time). The Ledger was made of double 2x12's and I was going to install the fascia myself, but the GC insisted that it be made of 2x10's (not normal 5/4 board), so I quickly ran to Lowes, found the nicest 2x10's they had, brought them home, sanded them smooth and primed all sides before they were installed. Also, while waiting for them to show up to install the post, I realized the ledgers were just installed using nails, so I installed a whole bunch of stainless lag screws into the house framing and heavy-duty brackets where the ledgers meet the house. Well, they dug and poured the concrete for the post, but it couldn't be installed until the concrete set. When they left the guys said to me "Don't go priming that post while we're gone!" Yeah, I'm OBSESSED with priming all wood before it's installed! Of course, I did prime it, and after waiting a few weeks they never showed up and I installed the post myself. I still have to finish the trim (tried making giant curved brackets by hand - NOT a good idea!), so I'm planning on making an arched valance below the fascia instead with stepped corbels along the posts (I installed floating 2x4 posts with really long lag screws under the ledger boards). I don't think they ever even noticed that I installed that post without them! Note: GW won't let me submit the word B-stard Hip, but yes, it was that profanity that he used to describe a hip with two different angles on each side. It actually looks NORMAL (each side above the portico - over the stoop - is the same) - only the edges of the hip rafters where they meet the two different roof pitches are cut differently. Oh yeah, my mother loved it when she got home - she agreed that it looks likes it's always been there, but she was REALLY MAD that the GC kept calling her up at work to argue about it. Also, everyone who sees it cannot even believe it's not original to the house. Now, I cannot even imagine the house without it! As for snow, well, it works quite well, EXCEPT with blowing snow drifts! I'm going to build a half-wall between the posts along the side without steps to keep the snow from blowing in from the side of the house.

Sorry, Suzieque, this is another chicken dish. It's our dinner tonight so I thought I'd post it. I included some of my own Notes after the recipe. Chicken With Artichokes 3 1/2 to 4 pounds chicken legs and/or thighs 1 can artichoke hearts, drained and halved 1 medium onion, cut into chunks about the same size as artichoke halves 1 pound white button mushrooms (halved) 2 tablespoons brown mustard (or Dijon) 1 clove garlic, chopped 1/4 cup olive oil 1/4 cup red or white wine vinegar 1/4 cup red or white wine 1/4 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 teaspoon dried tarragon 1 bay leaf Salt and pepper (to taste) Preheat oven to 350. Place chicken, skin side up, in a baking pan. Distribute onion, artichokes and mushrooms over the top. Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried herbs, bay leaf, salt and pepper and pour over the chicken. Bake for 1 1/2 hours basting every half hour. Notes: I leave the artichoke hearts and mushrooms whole and add a little less oil...maybe 3 T. Because of that I often use 2 cans of artichoke hearts. I also season the chicken pieces with salt and pepper. The pan you use should be large enough to hold the chicken pieces in a single layer to allow nice browning. Placing them tightly in the pan is fine. You might not need the entire 1 1/2 hours cooking time...just check. I've subbed Herbs de Provence for the basil/thyme/tarragon.