Our Imperial Danby slab has a large fissure? Help with alternative?
kerryhawk
5 years ago
last modified: 5 years ago
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Rita / Bring Back Sophie 4 Real
5 years agokerryhawk
5 years agoRelated Discussions
Help pick my marble slab to go w/ soapstone!
Comments (28)twogirls -- here are some pics of our soapstone and marble, I hope it helps. You have some beautiful choices. I was very worried about our "busy" marble, but now love it! I don't think our soapstone has quite as much drama to it as your slab shows, and, our veining is definitely white. Is your soapstone more green? These photos were a while ago, and not the best to show the veining near each other, but we are living large in this room now and most of the counters are covered up! You talked about the wonderful veining in your soapstone and wanting to capture that sense of it -- make sure your fabricator will set aside plenty of time to play with templating. I spent an entire morning with the fabricator and the three slabs we had to work with. I showed him which portions I wanted to highlight, he helped guide me, even getting the veins to match so they could go up the backsplash when they would be noticable. It definitely took some time b/c of the veining and I was so grateful not to be rushed through this decision. One thought I had when looking at your floor plan -- the butcher block end is what will be directly adjacent to the largest portion of soapstone and therefore possibly give each of the stone counters some "breathing" room?? I'm certainly no designer/decorator, just a thought......See MoreDanby Calacatta Marble
Comments (13)Thanks Iris. The kitchen has been a long time in the making. Our 6 month building permit is due to expire in a week or two. Luckily we will be finishing up this week - all but the backsplash and some details in the butler's pantry anyway. They just did the floors over the weekend so some things are covered with plastic or pads for protection. Here are some photos of what we have right now. Some Details about the kitchen: Crystal custom cabinets with inset doors, country classic door style. Perimeter cabinets are Frost White with Van Dyke brown highlights. Island & butler's pantry are cherry with black highlights. Floors are varied width oak floors to match existing. Sink is Ticor SS508 (bought based on rave reviews from this site) So far I love the sink but have been unable to get the grid for it from Galaxy Tool Supply. I've been waiting 4 months for it at this point. Still holding out hope on receiving it. Range is Wolf 6 burner gas. Ovens are Thermador Professional Series electric. Fridge is 42" SZ side by side. Microwave is Sharp 24" drawer....See MoreImperial Danby Marble Seams
Comments (27)We are having the exact same problem today, 13 years later. To start, the two pieces aren’t lining up correctly. The second problem is that it appears the epoxy is bleeding into the marble. They are coming in a few days to cut into the wall to push the marble back where it needs to go. But I don’t know what to do to really fix the way Seam looks. I would absolutely do Danby marble again, but no seams in such a visible area. Does anyone know how to fix this problem with seams in Danby marble?...See MoreCalling Danby marble owners
Comments (22)Malhgold! Great to see you! Here's my version of a Giada DL recipe. We love, love this dish. My 7 and 3 y.o. have been eating this for more than a year, capers and all! Penne with Brown Butter, Arugula, Tomatoes, and Toasted Pine Nuts Dressing: Whisk together 1/4 evoo 1 lemon zested and juiced 2 teaspoons salt 1/2 teaspoon freshly ground black pepper Pasta: 1 pound penne rigate pasta or whatever fun shape you like 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temp 4 or more cups baby arugula 1 or more cup cherry or grape tomatoes, halved 1 cup grated Parmesan 1/2 or more cup toasted pine nuts 3 or more tablespoons capers, rinsed and drained Directions: Cook pasta until al dente. Drain and reserve about 1 cup of the pasta water. In a high-sided skillet, whisk the butter over medium heat until nutty and brown, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, pine nuts, and capers. Toss until coated. Then add parmesan. If necessary to lossen the sauce, stir in the reserved pasta water, 1 tablespoon at a time. Eat up! Sorry for the hijack, Kay! On topic, I think it's about time for me to reseal also. I used, and will use, Miracle 511 Inpregnator Sealer. No need to strip prior to resealing....See Morekerryhawk
5 years agoRita / Bring Back Sophie 4 Real
5 years agoILoveRed
5 years agolast modified: 5 years agoqueenvictorian
5 years agolast modified: 5 years agoGreenDesigns
5 years agokerryhawk
5 years ago
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