So sick of white kitchens!
doctorvon
6 years ago
All/mostly white
Color - even if it's nuetral
Featured Answer
Comments (108)
Design Girl
3 years agolast modified: 3 years agomaniirani
3 years agoRelated Discussions
I am SO sick of bugs!
Comments (25)I am a Catt lover and grower and those two critters seem to be automatic when it comes to this species of orchid. I don't have the facilities to spray so what I purchased was a container of Merit 75. Its expensive and a powder. I followed directions (1/8th teaspoon to a gallon of water) and drenched my plants. I watered them with the product. One application a week for four weeks (by week two the scale look like snow - and you don't realize you have that much on a plant either!), but it does take a four week treatment for the cottony buggers (mealys) as they seem to be on the move and till they settle for a meal are unaffected. It was quite simple and even though I did quite a number of orchids I have enough Merit left for a good many years. Its paid for itself - and yes, I've used the Bayer spray. Just not the best for my situation....See MoreSo sick of painting!
Comments (24)Me too! I'm about all painted out....... Just a couple of weeks ago, I painted about 500 ft of molding (not yet hung, thank goodness!). I first had to get the temp in the garage to 50 degrees and then figure out the logistics of it all--drying racks, etc. Now it's installed and I have nail holes to fill and patch and caulking to do, but that's on the back burner this week..... This past weekend I spent outside painting our patio arbor, trying to beat the blooming-out of the wisteria that covers about half of it. It was planned for painting last year, but spring sprung early, and the wisteria beat us. Anyway, hubby gave the wisteria a good "haircut" and painted the top for me since my 45-yr-old inner ears won't let me stand up on top of it without vertigo kicking in. I got the "wisteria area" painted plus a little more. I've been chased inside today by weather and the need to start on another time-sensitive project--TAXES! That's what I'm doing now, on the computer (well, okay, so I'm on this forum.....). I also have to get my front living room painted by Monday so I can take delivery of some furniture that will transform it into a "library". Me thinks I bit off more than I wanted to chew in such a short time. After this week, I hope to finish off the arbor painting, remove the old gold fish pond that resides underneath it (that thankfully chose this particular "painting year" to crack on us) and get a new one in place so our goldfish can get back to their summer home (they winter in the garage). Then I have a "side arbor" (off the side-entrance to garage) to paint before the clematis covers too much of it. Oh....and then there's the deck, but there's nothing there I have to "beat" before its blooming-out takes over the structure. Then I will make it back to the basement touchups......and whatever new project that decides to pop up. Oh, and I love audio books too while painting. Happy painting everyone! Tracey...See MoreFeeling sick over my white cabinets
Comments (20)i understand you're upset but please try and relax. all color is relevant to its surroundings. it looks different sitting in your garage than it will inside your kitchen! white especially takes on color from the room and even from color and light coming through your windows. honestly, while i was going through the trauma of finding The Perfect White ...finally locating it only having to change it again ...i realized i was agonizing over nothing. i lugged a dozen painted doors and put them in the new kitchen and i sat and watched them. i left them there and went back several hours later and looked at them again. and after a while i realized something: they were ALL white! the subtle differences each hue possessed was lost in a mass of (basically) WHITE doors. so after declaring my undying love for SW column (and then having the cabinet maker tell me i had to change it) i happily chose a DIFFERENT SW white, whose name completely escapes me because i've decided it just doesn't matter. my cabinets will be white and i'm not getting stuck on the almost indiscernible differences from one shade of white to another. and before anyone jumps all over me let me explain i am EXTREMELY color sensitive. it was my job at one point to sit in a giant light box and mix color for magazine production. i understand color and how to mix it and how it changes and how it constantly surprises us. i promise you, once everything is moved in, the color WILL change. things will meld together like the ingredients in a simmering pan and i'm pretty sure you will be delighted by the taste. trust in the universe and move on to the next item on your "to do" list. i have never met a color i didn't like. good luck to you as you reach the finish line! i'm so excited to see your reveal!...See MoreSo sick of food around here!!!
Comments (65)OMG. None of those except for the Cheerios would make it in the door at my house. We get stuff like Barbara's and Kashi. The best way, IMO, to make grilled cheese: 1. bread, sliced thin cheese or shredded cheese, and butter. These are the essential ingredients. I like to jazz it up if it's just me eating it and add things like: Rosemary Sourdough bread, goat cheese, havarti cheese, tomato, arugula, prosciutto, etc... Anyway, the basic method is this: Butter both slices of bread, one side only. In a non-stick skillet on medium high place the bread butter-side down until it's melted and the bread is golden toasty and buttery. Turn the bread over, immediately add the cheese and top with the other slice. Both buttered sides are now on the inside of the sandwich (and melting the cheese). Lower the heat on your pan and get a lid that just fits over the top of the sandwich, creating a little tent. Put the lid over it for 30 seconds, flip the sandwich, repeat. Remove the lid. This helps to flash-melt the cheese. Take some more butter, pick the sandwich up with the spatula, and place the pat of butter in the pan and put the sandwich on top of the butter. Move the sandwich around, cook until that side is golden brown. Flip, repeat, serve. I like to add thin sliced tomato after when I'm cooking a basic sandwich. I don't like cooked tomato. But you can add your other ingredients at any time. The basic idea, for me, is to avoid soggy bread and have thoroughly melted cheese. The mayo, when I use it, is used on the outside of the bread in the first step, flipped to the inside. So the cheese is on the cooked mayo side when the sandwich is finished and the outside is buttered. My DH hates cooked mayo, but I think it really adds good flavor. You don't need a lot, just a very thin layer, enough to turn golden on the bread. Serve with really good mustard or ketsup or tomato soup....See MoreJar G
3 years agoJar G
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