Louisiana Flood took my cabinets- help please
Mary
7 years ago
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Mary
7 years agohomechef59
7 years agoRelated Discussions
Help From Local Louisiana Residents
Comments (11)New Iberia has Shadows on the Teche, a wonderful house that countless arrivistes (here in Mississippi) have copied in recent decades, when they built their own McMansions. And I'm sure you could drive around Houston's River Oaks and see a dozen copies there, too. The real thing is stunning, with big azaleas, big Live Oaks...and that wonderful orange handmade brick. Le Rosier Country Inn looks like a Pretty nice B&B in New Iberia. Another must-see is Rosedown, which (I pray)still has its original Antebellum gardens. Until a Russian 'businessman' bought the house, a decade or so back (and sold off the furnishings), the original interiors were intact. Rosedown is in St. Francisville. I only hope someone did not decide the gardens were "overgrown" and decide to "clean them up". The photos I'm seeing on Google Image Search are, quite frankly, scaring me. The place used to be a beautiful jungle of Ancient camellias and other mature specimens, neatly contained within the geometry of boxwood-lined paths. Someone PLEASE tell me I'm just looking at bad photos! The courtyard gardens are largely in New Orleans. That is a horrendously dangerous city, now. Please be careful! Do not venture into the cemeteries without an armed guard. I'm not kidding. That said, springtime in the Garden District, and along St. Charles Avenue, is absolutely breathtaking. Many of the French Quarter and Garden district Hotels/B&Bs have the sort of courtyards you're hoping to experience. My personal favorite place in Louisiana is Lafayette (a little North of New Iberia). In many ways, it's a smaller Houston, but with a French Accent. There's a wealth of historic architecture to see, throughout Acadiana (Cajun land). Strictly in terms of gardens, I don't know where to send you there. But I board my orchids at ABC Orchids & Tropicals, which has loads of one-off orchids hybridized by Mr. Chauvin, the owner. The food in Lafayette is not to be believed. And don't miss Poupart's Patissserie/Boulangerie. Best pastries this side of Montreal. The husband trained as a pastry chef in France. One of his French classmates became his wife. Together, they turn out just the sort of delights you'd expect. The fig pockets and Doberge cakes are my faves (along with Mme. Poupart's preserves and herbed breads), but it's hard to choose. And even the mom & pop groceries and hamburger stands in Acadiana are neat. I'd stay at Maison des Amis, a pretty sophisticated B&B in Adjacent Breaux Bridge. The gardens look like they'd be great to loll about in for a while. In a couple of weeks, Lafayette will be hosting Festival International (pronounced in French), which is probably the most urbane festival in the whole South (except maybe Spoleto in Charleston). Francophone musicians from all over the world converge, for an event with three outdoor stages (in several parts of downtown). You can listen, online, to see whether it's your cup of tea. It's a huge event, and draws mostly upper-middle-class music lovers. So, book Maison des Amis way ahead of time: it may be hard to get a room, because of Festival International....See MoreMy neighbor bogusly claims that we have flooded her apartment
Comments (10)Basically I hear that if there is No Fault of such flood, if it ever happened, and if there is no way they can prove negligence on our side, then we are not to pay, but I'm just not clear how does this work. The insurance company has to prove that we did this. We were recently informed that there has been depositions by everybody (property manager, maintenance person) but nobody has approached us for one. Aren't we supposed to get our side of the story under consideration? How do they know where did the water come from? I know gravity is a factor but, couldn't this be a case of a lady opening a hose in her apartment and looking for reason to get remodeling at somebody else's expense, right? She claims that she had been on vacation for 2 weeks. How can they take her word without confirming if we have any water stains, mold or mildew in our unit? Well, if there was a flood, I'm sure there would be at least traces of such problem in our walls and swollen plywood in our cabinets. Right now it's only us against All State Insurance, as we (and I hate to say this) stu/*&^y didn't have insurance. We live in Miami, Florida. Does anyone knows anything that give us some light on how to approach this? Yes, we are know looking for an attorney so we can respond to this but so far the fee for a good lawyer is $3500 +$300 per hour. We are going to suffer no matter what... Please help!!!!...See MoreCabinet man took money but gave no cabinets
Comments (7)I'd encourage you to post this question in the Building a Home and/or Remodeling forums here as well. You'll probably find (sadly) someone who's dealt with an unscrupulous contractor. I do hope you see your $ again, but if his store was closed for not paying taxes, that was a process that took a long time to arrive at, so this guy has probably been in trouble for some time. One would hope he would still have your money on hand and could return it (with a legal push), but if he wasn't paying taxes on his storefront, it sounds like there were deep debt/financial issues and/or extreme mismanagement of funds on his part. Just an aside, I interpreted differently than lucy. Agree never pay the entire job at once, and any good contractor will split the payment up throughout the course of the job and upon completion. But there's no indication the entire contract amount was paid up front. The $10k sounds like it was for materials only. Easy to arrive at or exceed that figure on a nice quality>high end kitchen. Not really relevant at the end of the day tho, $10k is a huge chunk of change. Hope it all works out!...See MorePost-flood surprise kitchen remodel for family of 5, planning help ple
Comments (16)I worked a design up that I think meets all your needs & wants except the cozy nook with comfortable chairs. More on that below... A few comments b/f I post my design. Pantry... You want a pullout pantry instead of a built-in pantry. However, a built-in pantry with shallow shelves (12"D) is much more useful -- it's more efficient & flexible storage, holds much more, is much more functional, and is much less expensive to build and maintain. In addition, you have very limited wall space and given all your wants, a pullout pantry would make your Kitchen function worse, not better. I do not know where your front door is (it's not one of the spaces you included in your sketch), but the "Front Closet" doesn't seem to be in a particularly useful location. Plus, with 5 people and the paraphernalia associated with them (especially school-age children!), it seems too small. We have one that's wider than yours (48" vs 40") and it's useless for a family of 4. It's turned into a catch-all for things no one knows where to put away -- something I should have changed when we redid our Kitchen but didn't think about. (I've been debating turning it into an auxiliary pantry instead of the one in the basement.) Based on above, I'm going to suggest that you merge the current Pantry and Front Closet into one Pantry. It could hold both food and small appliances and could also house the printer -- keeping it out of sight but still in the open for ease of use. (With the exception of my toaster oven, all my small appliances fit in my pantry on 12" deep shelves -- blender, breadmaker, coffeemaker, food processors (large & small), toaster, waffle maker, etc.) . Snack/Lunch Center (and Coffee Center)... For the Microwave, I suggest creating a "Snack/Lunch Center" to include either a MW drawer (my preference). a MW hanging from an upper cabinet, or a MW sitting on the counter. In the design below, note the location of this Center. It's located to the left of the Pantry and out of the main part of the Kitchen. This keeps snackers outside of the work area so they do not interfere with the preparing and cooking a meal or cleaning up. The Center is located near the refrigerator where most MW'd food and lunch foods come from and not far from the sinks. There is plenty of storage, both above and below for lunch supplies, perhaps a gluten-free bread drawer, etc. The upper cabinet is only 9"D to open up the area a bit. However, if you hang the MW from the upper cabinets, the one the MW is hanging from should be at least standard depth (12") and maybe even 15" deep. I prefer the MW below the counter so it's not "in your face" when hanging or cluttering the countertop...but I would definitely not put a standard MW below the counter since they are problematical to use in that location...instead, I recommend a MW drawer. There is also a coffeemaker in the Center since it's over 5' wide and plenty big enough for both a Coffee Center and a Snack Center. The "Snack/Lunch Center" also acts as a Tertiary Prep Zone -- it has no direct water access, but water is nearby. . Gluten Center... The "Gluten Center" is located far from the main area of the Kitchen and the Snack/Lunch Center to reduce the chances of cross-contamination. It does sit partly in front of the window to the deck, but I suggest putting in just one cabinet and leaving an open space directly adjacent to the window. It may need a "leg" to help support the countertop, but it doesn't have to be very big. That open space could be for a small trash can or just left open. It shouldn't block too much light. If you like to keep things off the counter, the toaster and other paraphernalia can be stored in the drawers when not in use. . Island... The island holds the Cleanup Zone and the Secondary Prep Zone. It also seats 5. . Cozy Nook... I was not able to put in a couple of chairs and table. The doors being spread out really constrain the space. I know you said no structural changes, but if you were willing to move the french doors from the Kitchen to the Dining Room, it would free up that corner for the cozy little nook you're thinking of. That corner would be a nice place for a couple of chairs and a small table (see the "Nook Option" layout to see what I'm talking about). . ++++++++++ The Layouts ++++++++++ Layout #1: . Layout #1 - Zones: . Layout #1 - Nook Option: . . Layout #2: . Layout #2 - Zones: . +++++ Additional Analysis +++++ The three primary work zones (Primary Prep, Cooking, Cleanup) are separated from each other. This allows several people to work in the Kitchen at the same time -- prepping, cooking, and cleaning up. Each primary zone has it's own "space" so there is no conflict. Prep Zones...There are two Prep Zones with direct water access and one without direct water access. With multiple prep zones, several people can be prepping at the same time (in addition to someone cooking in the Cooking Zone). The Primary Prep Zone is on the perimeter b/w the refrigerator and range and contains a prep sink. While working in this Prep Zone you can easily move from the refrigerator to the sink (for cleaning/rinsing food) to the prep counterspace to the range in the Cooking Zone. There are over 33 inches b/w the sink and the corner and over 30 inches b/w the corner and range for work space...all nice and close to the range. This flow follows the usual Kitchen workflow: Refrigerator --> Prep Zone/Sink --> Prep Zone/Workspace --> Cooking Zone The Secondary Prep Zone is on the island and uses the cleanup sink as its water source. -- In Layout #1, the DW is in the middle of the Secondary Prep Zone. Unfortunately, this means if someone is prepping there, it will be difficult for someone else to clean up. However, the DW is close to the dish storage both next to the range and in the island. -- In Layout #2, the DW is not in the Secondary Prep Zone and there can now be someone prepping and cleaning up at the same time. However, now the DW is now too far from the dish storage next to the range and the island dish storage is in the middle of the Secondary Prep Zone. In addition, the 13" thick wall is somewhat in the way. -- I'm not sure right now which I prefer! I kind of lean toward the 2nd, but if I were cleaning up I wouldn't be very happy about the dish storage being so far away! The Tertiary Prep Zone is in the "Snack/Lunch Center". While it has no direct water access, it does have sufficient counter space to help out with preparing a meal. As the Lunch Center, someone can be making lunches for the next day while others are preparing/cooking a meal and/or cleaning up. The two sinks make it possible for you to have multiple people working in the Kitchen. To work effectively, you need the two sinks to allow people to be able to work at the sink at the same time and have their own counterspace. Sharing a sink doesn't really work that well, even if you have a giant sink -- especially with kids working together! The Cooking Zone...The Cooking Zone contains the range and is next to the Primary Prep Zone and across from the Secondary Prep Zone (whichever option you pick). The Cleanup Zone...The Cleanup Zone contains the sink and DW. Normally, I would move this zone to the perimeter and moved the Primary Prep Zone to the island b/c you spend far more time prepping than you do cleaning up (over 70% prep/20% cleaning up), but two things worked against that... You don't have enough wall space for both the refrigerator/range and the cleanup sink/DW. You stated your preference for it to be in the island. The reality is, though, that you don't actually spend that much time at the sink during cleanup. Cleanup includes clearing/wiping down the table, clearing/wiping down the counters, sweeping, loading/unloading the DW, etc...in addition to hand washing a few dishes at the sink. With only one sink, prepping & cleanup are done at the same sink, so it's understandable that many think they spend a lot of time cleaning up...it's actually the prepping....See MoreIllhhi
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