-5F coming in 1 week 18 hours
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3 years ago
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Fixes a problematic layout? 18th Hour request for help?
Comments (41)Ha, davidahn! If I cooked like Rachel Ray, life would be very different in our house! :-) I will say that we have sort of a "team" dynamic for cooking in our house, because of our food business but also because of how we like to raise our girls in terms of helping to make and clear dinner. It is rare that only one of us is ever in the kitchen preparing a meal so there will always be another hand to ask for xyz. It's funny, I started with the cooktop in the island b/c that's how my parents had theirs and I loved sitting across from my mom and talking while she cooked dinner. She, on the other hand, did not - I only found out later! She felt that others couldn't participate and it was always hot and if she got distracted talking (we like to talk in a household of all girls!) something always good over or under cooked. But, I agree with you on the whole "back to the guests" issue which is why I ended up putting the cooktop on the side at least - side to the guests didn't seem so bad. ;-) I am still trying to figure out the light alignment. The lighting store said to go with them the length of the island, so perpendicular to the orientation of the seating area. I have two lanterns that are very minimal structure with more glass but they are 14" in diameter in the box area (17" up top where all the metal loops out). Lighting guy says parallel to length of the island, what do you think?...See MorePool dropping 1 1/2 inches every 24 hours
Comments (3)brianrowe - I talked to someone recently from Alabama that had a similar problem. She had not run the pool for a few years because of a leak. What they did was dig out the area behind both AquaGenies and found that the material there (clay - their builder hadn't properly backfilled) was damp. She called me and I told her that there are a few "failure" points on that piece. It could be the plumbing, it could be at the faceplate (doubtful) or it be in the "other place." Your AG is actually made of three parts glued together - the "other place" is where the inlet from the pool passes the weir and goes into the leaf basket. Most of the time, the failure point is right behind the weir. When Sherry ran the pump and looked under the AG, she said that it was like a river was pouring out. So, if they can't find the source of the leak, my suggestion would be to check and see if the water is leaking from the underside of the AG. If the water line doesn't sink below the AG, that is probably your failure point. Steps to fix the above problem: 1. Rip out the weir (you'll probably break it - don't worry as they're cheap) 2. Get some epoxy, and spread it on the lip that is behind the weir (you'll probably have to stick your head down into the AG to see, or feel around with your hand) You MUST put the epoxy on the inside, as the pressure will force it off if applied to the outside of the AG. 3. Let sit overnight and check again. If you ripped up concrete (like Sherry did) to find the problem, you'll have to fix that. If your builder didn't use non-expansive material (pea gravel, etc) then you'll want to replace the material around your AG, as that could have been one of the reasons of failure. Let me know what you find out. Ted P.S. I'm including the link to the manufacturer of the AG so you can see the internals. Click on the three pictures there to see larger views. Here is a link that might be useful: AG pictures...See MoreRecipes to Share This Week August 18
Comments (7)Shrimp gumbo is like potato salad. Everyone's recipe is different. here is mine. Shrimp Gumbo Make a roux using equal parts oil and flour. I don't measure, but I probably use 1/3 cup or a little more. The best roux, I think, is made from bacon...so I fry a pound of bacon and use the grease to make the roux. Stir it constantly until it is very brown...sort of a chestnut color. Do not let it burn. Best to use low heat, if you think you might burn it. Chop 2 ribs of celery, one onion, and one bell pepper. After the roux is brown, turn it off and add the onions, bell pepper and celery. Cover it and let the heat wilt down the onions, etc. In a pot put 4 cans chicken broth. Add the roux with the chopped vegetables and cook until they are soft. Add a can of tomato sauce or you can use some tomato paste. I go by color...and I want it to be orange-y brown. Add a package of sliced okra. Season with Tony Chachere's seasoning...a seasoned salt, thyme, garlic powder, onion powder, a dash or two of Worchestershire....kind of up to you, but the thyme is necessary for a distinctive taste. (Four cans of chicken broth is usually enough liquid but it you want more, you can add another can or a little water. I used to make gumbo with water....this just happens to be better, but a little water isn't going to dilute the flavor.) When the okra is done...add the shrimp. You can turn if off and the shrimp will cook enough. Don't boil and boil after you add the shrimp. You can also add crab or other seafood. I might add crab but I never, ever, ever put sausage in seafood or shrimp gumbo....the reason being that the sausage will completely over power the taste. Some people like to make broth from the shells to add to the gumbo. I have done that but I have found that chicken broth is easier and has more flavor but yet it doesn't compete with the other flavors in the gumbo. Once you turn it off after adding the shrimp, stir in a couple of heaping spoonfuls of gumbo file'. That is another distinctive taste and adds to the taste of the gumbo. People say if you add okra, you don't need to add file' but I disagree. I don't use the file" to thicken the gumbo and the frozen okra has been blanched anyway so it isn't going to make the gumbo thicker. Anyway, you don't want it really thick...or at least I don't. You can add some chopped parsley or chopped green onions. Serve over hot rice. When I make rice for gumbo...or, really, any time, I add a big hunk of butter. It makes a better flavor. All of you who cringe at the thought of butter or bacon...this may not be for you...but it is very good gumbo, and a family favorite. Also, if you don't have shrimp or seafood, it is very good made with chicken. Boil it and take it off the bone and add it in place of the shrimp. ***************************************** I live 15 miles from the nearest grocery store. Krogers has packages of onions, bell peppers and celery already chopped in their frozen food section. I keep some on hand and it is very handy. Along with frozen okra, I can throw this gumbo together in a about an hour or less....See MoreQuotes 1 - 9 - 18 - 1
Comments (2)That's an interesting group. Arthur Baer, the guy I would have liked to meet with at the local diner for breakfast, he would have assured a good mood for the start of the day. Karel Capek, so many spot on observations, but my favorite: You can have a revolution whenever you like, except in a government office: even were the world come to an end, you'd have to destroy the universe first and then the government offices. (I worked for one once too.) Of course I like Simone de Beauvoir and Gypsie Rose Lee most likely just makes us oldtimers giggle....See MorePhoenix Rising (Zone 7a/b, NJ)
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