Up, up and not away!

Great thread!!!!! I'm just outside of Albany, NY and have owned this 1871 Victorian farmhouse for 9 years (my husband's grandfather's house which we bought back from a subsequent owner). She's pretty big--3200sf on the two main levels and a full basement and full attic as well. If we weren't both on teacher's salaries with three young kids, I would be an 11. Or a 12. Or just off the charts! Unfortunately, my "purist" sensibilities have to be knocked back a bit mainly due to cost and practicality. I would say I'm a 6-7 with our current budget and lifestyle. EXTERIOR: Still has 46 ORIGINAL windows (and one new wood bay window in kitchen) but 1950's aluminum siding over top of original wood siding with scalloping on the eaves. No original shutters left, which were on every window from an 1940's photo we have. 1950's aluminum exterior storms over original windows. One section of original front porch railing remains and will be replicated when we redo front porch. KITCHEN: I designed and gutted the 1930's kitchen that was in place but "updated" in the 50's and some in the early 80's--so I felt no sorrow at tearing out the robin's egg blue flecked Formica counters, drop ceiling, peel & stick tile, etc. Drooled at people's 100K kitchen renos over on the kitchens board, but settled for a complete, modern reno with stainless appliances (an Aga would be nice, but $$), full-overlay white doors (wanted inset, painted), Brazilian Cherry floors (wanted reclaimed southern yellow heartpine), and soapstone counters and a giant farmhouse sink (both exactly what I wanted). The kitchen looks like it fits and works well for our busy family. WOODWORK: Have not TOUCHED the floor to ceiling built-ins in the dining room. And no other owner ever has either--other than to gently refinish. Crown jewel of our big, old house. Original wainscoting is still perfect--will put in new wallpaper (in this room ONLY--otherwise, wallpaper is my arch-enemy!) Still has 100% original trim, 6-panel solid doors, and flooring (except kitchen). Downstairs trim/doors have never been painted. Upstairs was white when we bought it. (secretly, I wish it was ALL painted when we bought it--hubby would never consider painting trim downstairs, but the white upstairs looks so fresh/clean with bright room colors!) floors are all original (southern yellow heartpine and quartersawn oak). --Put in central A/C upstairs only--installed in attic with minimal distruption to house--just 1-2 grilles in each room. Oh well. I LOVE it! Best update we've done :) --No major changes to the blueprint of the house since it was built--open concept would have been nice, but now that my kids are 4, 7, 9, it's not as necessary as when they were little babies. Only changes were when the house got indoor plumbing! --Gutted one horrible 1950's bathroom and tried to make some aspects look "period" while on a budget--saved on fiberglass tub but got basketweave tile. Relatively cheap vanity/mirror from Lowe's but refinished original cast iron radiator. --90% of the house still has the original plaster walls. --Have all of the original Italian marble fireplaces, but have not broken through to make them workable again (simply due to $$$). --Took the 6th bedroom (which is the smallest and has no closet) and made it into a 2nd floor laundry room with front-load washer/dryer. No regrets here either!! I like to remember that this house was never built as a museum and it's not in a super-trendy historic district--it was clearly just a big, comfy home for one of the first families in this area. I try to imagine what "improvements" the people that lived here 140 years ago would be ok with--don't want to anger the ghosts, but I have to make it "liveable" for our family and this generation. Am I still a 6 or 7??? -Sarah

We love classic Detroit Coney Island hot dogs (and chili fries). We now live in CT, and every time we're back in SE MI we make at least one stop for Coney dogs!! Pkguy posted this on a coney thread a while back. I made this up recently, and it's a little extra work, my husband said it was it was worth it! Here's PK's note from the orginal thread: Ok I haven't been doing much cooking lately but it is summer and I was talking to the next door neighbors about the long gone drive-in restaurant that used to be in this neighborhood (now a video and Little Caesars). Anyways, they used to have the greatest foot longs with a super coney sauce. I googled some recipes online, starting with one for the old A&W sauce and it was close but not quite the same. I had to make some adjustments and finally I got it pretty close. I ran one next door to the neighbor this evening and had him do a taste test and he was amazed, said it tasted just like the foot longs from the drive in used to taste. So here's the recipe .. BTW I cooked it in the pressure cooker about 10 mins under pressure and you HAVE TO steam the hot dog buns!!!!!! PkguyÂs Coney Sauce Brown a pound of hamburger then into the pc add 1 6oz can of Hunts tomato paste 3/4 cup water 1/4 cup white vinegar 1 TBSP sugar 1.5 TBPS frenchs yellow mustard 1 TBSP minced DRY Onion flakes,, no not real onion LOL 1 tsp salt 1 tsp ground black pepper 1 tsp chili powder 1 tsp (heaping) ground Cumin 1.5 tsp celery seed 1 tsp Worcestershire sauce Pressure cook about 10 minutes After cooking whizz it with a stick blender or in a regular blender to a smoother consistency then STIR IN 4 TBSP green relish Sauce is supposed to be hot when you put it on the dog. (to be classic, according to my DH, serve with chopped onino and mustard)

Warped, I'd start my chillies from seed in July or August. As our growing season is just not long enough for all the chillies to ripen. Hence, most of my chillies are now in pots so that I can overwinter them. Finally had an Eximium chillie from a seedling I received 2 seasons ago from PP. They are tiny chillies - maybe 1cm long and 2-3mm wide. Will try to take a picture when the next one is ripe. The plant is small and laden with these cute little fruit. But man! they are hot!!!!! Might try to save some seeds, but as you can imagine, these tiny fruit can't hold many seeds.