I have cabinets!!! (Cooking Apple Green preview)
Okay. Just some cabinets are up, but I'm so stupidly excited that I couldn't wait to share them. I'm pretty sure no one would understand why I'm so thrilled except y'all. So here they are!
For anyone who's worried about doing color, don't be! Our cabinets are Farrow & Ball Cooking Apple Green (a light green) and Old White (a putty). I love the Cooking Apple Green cabinets! They look exactly as I'd hoped. Like they could be original to our 1935 house. We also mixed inset uppers on the glass cabinets with frameless everywhere else. I think it looks great, and adds that period detail where it's most noticeable.
For anybody in the Boston area looking for custom cabinet makers, I wholeheartedly recommend Patty and Billy at Country Craftsmen. They were wonderful to work with, and their prices were very reasonable. They followed every detail of a custom, detailed scheme down to a "Drill holes here. Don't drill holes here" level. Most of all, their cabinetry is gorgeous. Our GC kept complimenting them.
Here is a link that might be useful: my blog if you want to see more
Comments (66)
katsmah
13 years agorhome410
13 years agoRelated Discussions
Little green apples
Comments (19)Yes, its been getting a bit smaller as the years go by, due to my physical efforts. I only planted about 2/3 of it this year, and have taken some of the space for the new fruit trees recently added. I also have an ever expanding asparagus patch that has given me quite a lot the past few years. Also, there are some horse radish roots, garlic chive and my favorite winter chives (actually a tiny wild onion). My garlic and shallots being planted this year will take up a 30 foot by 4 foot strip near the back. The garden area alone is/was 2000 sq. ft, and that doesn't include the 25 big blueberry bushes my dad planted over 30 years ago, red thornless raspberries, and the newest fruit trees , montmorency cherry, Asian pears, quince. Next year, most of the available garden space will be taken up by corn, and maybe brussels sprouts, or broccoli. Some of my broccoli this year were Packman type with nice big heads, the another type that had smaller heads, but many side shoots of smaller crowns, that are still growing even now. I usualy start most seeds that need a longer growing time indoors in about mid to late April. For my garden, I use a black plastic fabric (heavy duty 6 foot wide) as a weed block and remove and reuse this every year now. The garden gets tilled in early spring, but only after I have a good soil test done by a lab. Once I find out what it needs (this year a lot more nitrogen, and last year a lot of iron). Then I apply these and rototill them into the soil. I have a small tractor with a big 200 pound drag mat that I use to flatten out the whole area after tilling. Its a lot of work every year, but well worth it if I am wanting a decent amount of stuff growing well. One of my favorite things is corn gluten. Its applied in my asparagus area and helps keep weed seeds from sprouting. Later on, it breaks down and gives plenty of nitrogen to the 'gus' plants. They grow big spears now, as opposed to thin puny ones. I even introduced orchard mason bees that do very early pollination of some of my fruit tree blossoms. They go back to their house after the middle of May, when all the other bees are out. Luckily I have a good supply of regular bees, as they are swarming all over the overgrown yellow broccoli flowers. Both honey and bumble types. Its about the only garden flower I have left at this time of year....See MoreMes Confitures Green Unripe Apple Jelly for Pectin
Comments (3)First I want to say for a more "conventional" book with preserves in a similar vein, I'd recommend Gourmet Preserves Chez Madelaine. I'm assuming when you juiced the apples, you cooked them as per Ferber's instructions. Based on what you're saying I don't think you did anything wrong. The fact that the jelly was clumping as you poured it indicates it was setting even before it went into the jar. But to be fully set a jelly, even an apple jelly, can take as long as six weeks on the shelf. I think traditional preserving requires a certain tolerance for insecurity and unpredictability. The ripeness of the fruit, the character of the fruit, will affect the final result, regardless of the preserver's skill or the caliber of the book. You can "strengthen" the apple jelly by boiling peels, cores and seeds in a bag with the juice or by double-cooking the pulp to extract every bit of natural pectin. A 6-7 pound batch of fruit and sugar will yield generally 5-7 8-oz. (250mL) jars. Ferber's recipes are small-batch and all the ones I've tried fall within that range. Working with natural pectin, it's not recommended to go beyond a batch of that size, though sometimes you can stretch it. However, you risk overcooking. Ferber follows European practice for preservation, which means no heat processing. It's not "unsafe" per se, but it does tend to reduce the shelf life and increase the risk of mold. So yes, 5 minutes with sterilized jars or 10 minutes BWB with hot clean ones is a good idea. Carol...See Morelooking for a soft apple green
Comments (5)SW Celery is a nice light apple green, I have that in our powder room. Behr Grass Cloth is a in the same family as the Ryegrass just a tad darker, I have that in our pantry, mud room and hallway. SW Celery is probably the best to go with the pink...See Morebest apple green for a kitchen cabinet redo
Comments (6)Ben Moore pale avocado is a very "livable" muted green that I have seen on cabs that would go well imo with beige/grey specks. But do you want a bright green?...See Moresteff_1
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13 years agoGena Hooper
13 years agoSorry for being so quiet. Went seaside for awhile. Now that I'm home to the reno and back-to-school craziness, I really want to go back to the ocean. So relaxing!
Beachpea, I got my soapstone from Dorado. Because I'm doing both marble and soapstone, they're not doing the fabrication. I asked if they'd do both, but didn't get a response. Jesse from BFR is doing my fab. The counters should go in Thursday so I'll let you know how it goes.
Here's the kitchen progress. Sorry the photos are a bit gollywonkers and dim. Molding is up, and the hood exterior is up. The hood is only primed at the moment because I don't know if I want it the wall color or Cooking Apple Green. Suggestions?
sparklekitty
13 years ago
bmorepanic
13 years agolisa_a
13 years agoSooo much fun to see your kitchen progress.
I have similar questions as sparklekitty. What have you chosen for your wall color? Are you wanting the hood to be a focus or to blend into the background?
In the meantime, here's an inspiration pic for you from my kitchen lust file.
rj56
13 years agoGena Hooper
13 years agoYes, the wood trim will stay. It's reclaimed white oak, the same as the floor.
Lisa_a, I have that exact inspiration photo in my file! I'd even emailed about a pair of reclaimed corbels similar to those in that photo.
The wall color. That's the problem. I thought it was going to be Farrow's Cream which is a fairly subtle (though distinctly yellowish) cream. It ties in with our backsplash which is this:
The cream and green tiles will be more randomly dispersed throughout. Behind the range (black Aga) will be a stainless-clad board. Like the marble slab in Lisa_a's picture, but in stainless.
The Farrow's Cream gives the whole room a distinctly retro feel. Bright, colorful, cheery. I'm torn between the creamy yellow and a more muted pale mushroom shade (like the cabinet color, but paler) for the walls. I'm concerned the pale mushroom (basically almost a white...a non-color) will be too cool.
Because the range is unusual, does that make it and the hood a natural focal point? Maybe I'm getting too many focal points for a small space? Ugh. I'm starting to get decisioned-out.
chocolatetruffle
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lisa_a