A peek at the Gaines’ farmhouse addition
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3 years ago
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Laughable's Farmhouse Kitchen Reveal
Comments (50)Well, what on earth is going on? I updated my browser and the post is still showing on my computer. This is bizarre! I'll try pasting my post again so that you can see it. Thanks for commenting Rhome! I miss seeing your posts around here, although I'm not spending as much time in Kitchens these days, either. I appreciate all the help you generously gave when we were in the planning stages. We ended up setting up a sewing area under the south windows of the master bedroom in the farmhouse. I banished the grain bins and grinder to the basement, lol! It was a pain in the romper, but it worked for the time we were there. When life got crazy with moving and renoing the new house, we switched to store bought baked goods--blech! We are just now starting to bake all of our goodies again. Keep your eyes pealed for the new kitchen reveal maybe in late winter or perhaps spring. It's very livable at the moment, but not ready for a full reveal. We still need to make the island, the hutch, paint the wall oven cabinet, and tile the bs. This is what the new place looked like when we moved in: Makin' Do and Gettin' Through Here's where the kitchen is at a standstill: Midpoint, good enough for now... But the playroom/breakfast room just off the kitchen is now a library: "Bookworms welcome"...See MoreFarmhouse Kitchen-- Advice on Flooring?
Comments (31)plllog-- don't worry about overstepping-- any advice is good advice. I am coming into this only knowing how to rip down wallpaper and paint (which will come in handy), but that is a pretty short list of remodeling skills considering the undertaking at hand! I appreciate the question about the cooktop-- I was considering a down draft (I realize they are not as efficient as a hood, but a hood isn't an option). The floor joists are exposed underneath in the basement, so I am not sure what is technically involved with running the downdraft vent, but I don't think it will be too hard. (I hope.) I also agree with the short wall-- I have been thinking about it, and I agree that it would be a good idea to extend out the wall a couple feet there so that the countertops and cabinets have a logical end point and it is closer to what it originally looked like. I will wait on the trim until I find something that matches. Thank you ajpl and pickles--I am excited to look at the subfloors. This was something I didn't even think was a possiblity. (p.s. I really liked your kitchen, pickles) As for the vinyl tile removal-- I read that if it is done with the floor wet and you pop off the tiles with a tool that has a huge scraper attached to a long handle (not sure what this tool is called), that you can minimize and asbestos in the air-- then double bag and find a suitable landfill. Some people have told me to just install a wood floor over the vinyl tiles, but I don't know what that does to the baseboard trim. I read that the companies that do this charge an arm and a leg because of the repeated- exposure insurance they buy for their employees. Anyone have thoughts on this? Cleo, I have thought a lot about cork, and it one time was going to go with it, but I have read that it is a little fragile (needs to be sealed a lot and often?)and prone to fading. Also, it seemed like every pattern I liked was pretty expensive. Also, alittle OT, but if soapstone is too expensive, does anyone know anything about stained concrete countertops? Thank again, everyone :)...See MoreGreen Acres farmhouse - need help updating - first post
Comments (24)Cute stove! Since it doesn't get hot on the sides, you can probably move the fridge closer than you have been showing in your drawings. Of course, you will want to look at the booklet that comes with the stove or contact the manufacturer to be sure you stay in compliance. I'm so glad you're doing mock-ups. I think that's the best way to really be sure. And your temporary peninsula sounds great! I'm sorry I don't have anything specific to add other than to say, if I haven't yet, that I much prefer the range not in the corner. If you have a small work table in the kitchen, you can use that to set things right out of the fridge. You don't need a lot of counter between fridge and range. You do want as much work counter as possible between sink and range. That's your prime prep area. So the range in the corner takes away some of your prep space. Also, think about people standing and the space they take up. If the range is in the corner and someone is prepping while someone else is working at the range, they will be quite tight together, without good clearance between each other for standing, moving arms, etc. All in all, I think you're on the right track. If you haven't done so yet, please find the post titled "New to Kitchens - Read Me First". It's usually on one of the first pages of this forum. It has a lot of links in it to good stuff that might be helpful. Also, google "Starcraft's 31 Illustrated Rules of Kitchen Design". This is another excellent resource. Basically, it gives you the NKBA's recommended guidelines for clearances for safety and workflow in illustrations to make it easy to understand and ensure you follow. For example, I never remember exactly what the recommended minimum counter is on each side of the range. I think it's something like 15-18". But you will want to look that up so that you have sufficient space between range and fridge. You don't need more than the minimum in that spot as you won't really be using that for a work counter but you don't want any less than recommended either. Last point. The best storage is use-in-place storage. People who have taken the time to figure out just what they want to do in which place in the kitchen, and then measure their items to get proper drawer sizes to store those items where they need it, typically are the most happy with their kitchens. Oh, another last point. Drawers. All your lowers should be drawers. So much more accessible and they can actually store more than lower cabinets, even those with roll-out shelves. See how moving the range down gives you a much nicer prep area! And the table gives you a decent secondary prep area. With your baking center, you're in good shape....See MoreFront elevation for farmhouse?
Comments (61)The Sawyer will cost less to build than some of the other plans due to the simplicity of the framing and the roof even though it's less square footage. So, you would be getting those extra 300 square feet as bonus space. You do have to keep in mind that this house will be located in northern Louisiana. Traditional design is common. Contemporary very unusual. The area is an interesting blend of Acadian, Spanish and American rambler influence. That's why you see the arched windows in the first plan. I like the Sawyer. I am familiar with some of Versaci's designs. I lived in the next town from him. I've appraised homes all over the area and some of his inspiration homes. This is real farmhouse rather than faux farmhouse. A lot of the original structures feature a stone wing or stone center. Some of them have a log wing. Allison Ramsey is also designing historic homes with a more modern twist. I get a little crossed-eyed looking at her website because there are so many homes. Her designs are worth consideration....See MoreTina Marie
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