Oh no! Cooking mishap and how you solved
bossyvossy
7 years ago
last modified: 7 years ago
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Olychick
7 years agolast modified: 7 years agoRelated Discussions
R49 insulation--not enough space, how'd you solve?
Comments (34)About residential permit expiration: The way this is written in the 2009 IRC is misleading if you read it superficially. What it actually says is that you have to start work within 180 days of the date that the permit was issued and once work has started, work must not stop for more than 180 days. If you can't show progress within a 180 days period (!), you may apply for an extension documenting why you stopped. My permit was issued early 2010 and I made sure to have an inspection showing progress at least every 180 days. Total time of construction will be 3 years (I have another 180 days to go approx.) and I will own a mortgage free house, which I could not have afforded (even with a mortgage) had I paid a builder to construct it within 180 days. The local building department specifically explained to me that I have to schedule inspections not more than 180 days apart for the permit to stay active. Otherwise it would effectively impossible to build DIY while earning a living with a full time job. And no, the neighbor's visual inconvenience does not trump my property rights (it helps that my property is secluded, though). The city has adopted a more stringent energy code after 2010 but my build is grandfathered into the previous one that was valid when the permit was issued....See MoreOh no! Another grading and step problem to solve.. please help.
Comments (16)Jeff, Thanks for your input. As far as I know, the stair construction continued as planned today. Any more delays and we will lose a fully mature birch tree on our lot. DH was on site to manage the contractors doing the steps. We already have the slab and steps pre-cut, finished and ready to install, and it would be costly and difficult to alter them now. The grading issue is not really a stair issue, but a problem at the man door. The stairs we are now building with natural stones are precisely the same size steps as we had in that spot with pre-cast when the house was first built. We could solve it by adding a step and cutting the size of the landing, but we do not want to do that. The man door would be much better raised as there is dirt and moisture washing into it. The biggest issue is to be sure we get the mason and concrete guy to do the repair/alteration right. Safety inside the garage with a ramp/step or what have you will be a priority. There is room in this part of the garage for a step or ramp. We will see what is needed. Sometimes, you just have to accept that mistakes need to be fixed and it will cost you. Probably, the level the foundation guy set for the man door was too low. It is tricky when you are dealing with a sloping lot. Somehow we thought a bit of dirt moving would solve the issue, but we now know it won't. Carol...See MoreOh I hate, hate, hate kitchen mishaps!
Comments (22)Annie, I know tons of people who store pans in their oven. I also just do not get it. The biggest disaster (lately) that I have created is to try to make a batch of bread that makes two loaves in my breadmaker. (Annie's maple oatmeal bread). Well, I never gave it any thought, but when the cycle beeped and I went to get it out to shape and bake, there was yeasty dough all over the counter, the floor, in the bottom of the breadmaker...yikes! We had to take the breadmaker and use a spray hose from the kitchen faucet to clean it out. Didn't know if spraying that water in it would hurt it or not, but I managed to make bread in it yesterday and it worked just fine. But what a mess to clean up!...See MoreWhere do you store your silverware? (How to solve this problem?)
Comments (21)regarding the frameless/inset question: Our cabinets are frameless. We used the Lee Valley drawer insert makers to make a custom flatware holder. These are much taller (3.5 inches) than a typical flatware organizer, so we have just filled it up with lots of flatware. We have service for 32 in ours, which we love. We never run out of flatware, even with a large group. We moved our flatware drawer from the end of the peninsula close to the eating area to a drawer next to the DW when we remodelled. We much prefer the new location, but it all depends on your kitchen layout and how you and your family operate in the kitchen. My kitchen is small (hence, the frameless cabinets) and my cleaning and prep zones overlap (sink, DW, drawers with flatware and utensils, corner cab, range - we prep between the range and sink). Both our old and new DWs had easy to grab silverware baskets. My teenage DS empties the DW, and moving the flatware drawer was one of his few requests with the remodel (surprisingly, he actually had good input!). It is much easier to put the flatware away in the new location. When I empty it (he has a tricky way of being busy/unavailable when the DW needs unloading...) I still pull out the basket and set it on the counter so I don't have to bend over. There are usually some non-flatware pieces in the basket (measuring spoons, small spatulas, small whisks, etc), and it is really nice to have the cooking utensils co-located with the flatware. I also find that I use quite a bit of flatware while prepping and cooking, so it's nice to have it nearby. The table setting thing that others are talking about got me thinking. I always set the table myself while I have some down-time during cooking. I think I do it that way because my dish storage is above where I prep and in the way of cooking, so I don't want to invite anyone into the kitchen when I'm cooking. So wise of you to think of this now! Good luck...See Moreplllog
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