Does anyone put heat lamps into bathrooms anymore?
cinnamonsworld
13 years ago
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Comments (59)
cinnamonsworld
13 years agokimgill
13 years agoRelated Discussions
Does anyone use brick anymore for their fireplace???
Comments (12)Another perspective. We have a used brick, with fire brick and tile liner wall with three fues, one for the master bedroom (fireplace has wooden/Dry Wall finish) one to the basement and one on the main floor which support a large fireplace with a large wood storage bin (with it's own exterior door for loading, we don't us it for that for obvious reasons), all finished inside with used brick. The whole unit is on an exterior wall with the flues exterior to the house proper all enclosed in used brick, real brick, may have block underneath, I don't know. I don't recommend it if you're going to use it for heating, and I'd recommend it for decorating reasons only if that's real important, and would ask why not use brick veneer? Then the flues could be enclosed in an insulated structure that would help keep the flues warmer, cutting back on smell and improving the draft and heat utilization when heating with wood. Of course if you're using the fireplace "open" you'll be doing good to break even on heat gain/loss. We're having the chimney people out on Tuesday to clean two of the flues, maybe power clean the flue to the main floor, it is used the most, and then install a "LockTop" damper at the top of the main fireplace flue so we can close a "storm door" like damper when the unit isn't in use. All this will run about $800, something to keep in mind when one thinks they are saving money when burning hard wood, we did use an insert in the main and it did heat well. We've been here almost 20 years and have burned upwards of two cords in a season, less in recent years. Not sure what all has changed, it isn't the used brick construction, but we have noticed an increase, under some weather conditions, of the old fire smell, thus the above mentioned work is intended to correct...we will of course have to remove the insert as the damper requires access to a chain coming down the flue for its operation, we'll just use he fireplace for ambiance on a few times a year going forward. The subject of smell has been on the forum many times, and there is a general consensus that an exterior masonry chimney is more problematic than an interior chimeny or one in an insulated enclosure, as is done, I believe, in most stainless chimney installations that have a simple frame box around the chimney to cover its route to the roof....See MoreDoes anyone can anymore? WAAAAY O.T.
Comments (8)#$LL YES, I CAN! I put away a total of 97 ears of corn from our own garden. About 27 jars-pint size only- of tomatoes, not just canned tomatoes but also salsa and tomato sauce. (I quit canning maters early 'cause my left leg suddenly started swelling up when I stand too long. Never happened to me before.) We only did about 17 jars of green beans 'cause we took lots to MIL. Froze squash until my hands started to look yellow. And PICKLES! Geez, my DH took care of those. We have bread and butter and dill pickles to last until the next crop comes in. We are currently waiting for turnips, carrots and MORE GREEN BEANS! Not sure what he thinks I'm gonna do with them 'cause I am done for the season. Currently we are getting our pumpkins out of the patch. We planted BIG MACS and the regular jackolatern pumpkins. I will post a pic of the kids with the pumpkins! We are most excited about those pumpkins! I plan to have apples next weekend. I LOVE cooked apples. We freeze them. I have never made jam but I think I would like to try. I do make some red pepper jelly, but it just never seems to be as good as my SIL does it. DH loves his garden and since he works so hard getting it going each year, I feel compelled to "put the food up" as he calls it. His parents always canned. I don't mind it too much. As you stated, it's good to know where your food came from. Ours is totally organic. We don't put anything on our plants. We do have beetle traps at various places around the yard though. My friends tell me I'm a dying breed. Don't know about that but I don't know many people, especially my age, who can anymore....See MoreDoes anyone do sheet vinyl floors anymore?
Comments (47)We just finished remodeling our kitchen and the product I liked best was a Mannington sheet vinyl. I am a Realtor and am in and out of a lot of homes, and have seen AMAZINGLY life-like vinyls. I decided I wanted vinyl as we have another home that has tile, and I wanted something warmer and softer in this house...but I wanted that look. The product that we used was called Mannington Sobella Supreme Guadalajara. (The samples on the web-site don't look a thing like them...see the real samples if you can.) When I had a guy out to give me an estimate on our tile backsplash he reached down and touched our floor and said "OH! This is vinyl! I thought it was tile..." And I told him I was so happy because he was a tile expert and he couldn't tell. The other night we had some neighbors over and the husband looked at our floor and he said "Your tile floor looks nice but do you find that it is really cold?" And I said "It's vinyl." At which point he also reached down to touch it. Anyway, to each his own, but they have come a VERY long way with vinyl sheet goods. Good luck with whatever you choose, Cathy...See MoreDoes anyone use a toaster oven anymore?
Comments (41)I also grew up using a toaster oven. After my 1950's toaster stopped working, I bought the large Breville. It was basically my second oven. Not only were frozen foods heated, bread toasted, leftovers reheated, but it cooked side dishes or baked potatoes. We're a family of 5 and it was used, at least once, daily. After a couple of years, the "on" button started to malfunction. I spent quite a bit of time thinking about a replacement and decided on the Cuisinart CSO because we steam veg and rice and I wanted to proof bread a couple of times a week, all in addition to the other uses I mentioned. I was essentially looking to replace our M/W for steaming. I kind of miss my Breville because the interior is larger and it performed convection cooking better, IMO. However, the Cuisinart is still used quite often. I can still fit a 12 inch frozen pizza in there, but only 4 bagel halves instead of 6. With 3 kids, that makes a difference in timing. The kids like to heat sandwiches for lunch. I use the steam function regularly. I prefer to reheat on the cooktop for a crispy bottom, in a covered skillet. At this point, the kids use the M/W to make instant oatmeal and that's it. I'm just waiting for it to die. My induction cooktop does a better job of melting and reheating. To go along with my oven, my ultimate goal is to get a real CSO and keep the toaster oven for small things/toasting. No m/w because we hardly use it....See Moretrinintybay
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