I thought this was a great idea if you don't like all wood paneling
amykath
2 years ago
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Jilly
2 years agoRelated Discussions
Not politically correct, but I don't like to carpool all the time
Comments (11)I was involved in a somewhat similar situation recently with a guy at work. He needed a ride home one day and it turned out he lived about two blocks from me. Come to find out he was actually only working in our office temporarily and normally he commuted to an office in another state (he came home on weekends). So I gave him rides to & from work every day for about 3 weeks or so. He offered many times to pay me but I just could not see accepting money for the two block detour. Since it only lasted a few weeks it was no biggie. But during that time, it really did hit home how much I like riding alone every day. Although my commute generally lasts around 15 to 20 minutes, I listen to books on CD, and I really enjoy that. I also often run errands on the way home. During those weeks, I had to turn off the CD and run my errands at lunch time. I've been in carpools before. I had a carpool to school when I was in college. We could only ride together on Fridays because that was the only day our schedules meshed. But just that one day a week saved me some gas for the ~30 mile round trip. I also carpooled to work with my sister years ago when we lived and worked close enough to each other to make it work. Like Jen said, it's different when you're with a sibling because you sort of understand each other. I wouldn't mind getting into a carpool again if I could, but I think doing it just a few days a week would be better than every day. And it would have to be reciprocal....See MoreThoughts on three favorite Austins, and one I don't love after all
Comments (6)You are lucky you can grow roses on the north side of your house! It'd be impossible for me here. Lucky CA rose growers! :) I've been reading a lot on fertilizer recently just because I've been in the rose growing game for a year and a half so I'm a noob (lol), and Epsom salt or potassium would help. Maybe even some bone meal too for blooms? Is your soil at that place different from the rest you have, I noticed my heritage rose is a heavier feeder than my other Austins but I remembered the soil where heritage is, happens to be more sandy than the other places. I'm going to try to fertilize more bloom boosting vitamins so to speak next month on the heritage and see if that helps. Also I am really tempted to buy some rabbit manure from Craig'slist or something to top dress the soil with. I like that I won't have to wait to use it while it ages in my compost pile. Just trying to throw some ideas your way! If you already SPed it then take it for what it's worth and I hope you get something you like for that spot!...See MoreSous Vide thoughts about when people don't like it
Comments (12)Yes, crispy brown comes from dry heat. There are a few ways of doing it, but as you surmise, it happens outside of the actual sous vide cook. The advantage is that it's cooked 100% through and through to the temperature of your choice while sous vide. There's no perfect sear with blue raw meat happening. For a steak, it's often sous vide cooked, all the way through, then removed from the pouch, juices dried off, then seared in a screaming hot pan. You don't have to hold back the searing temperature, because the meat is thoroughly cooked. This is how the famous "edge to edge" is achieved. There's the dark caramelized sear edge, but no ring of brown, dryer interior and pink center. Just the desired doneness, color and texture all the way. You can make red meat "well done" this way, as in killing pathogens, while still having the soft texture of medium rare. You can also cook it at a higher temperature if you want a firmer texture. It's the temperature setting you're cooking to, not the time, though, of course, higher temperatures still take a bit longer. For other uses you can also do "reverse", where you sear first and then seal sous vide and cook with the circulator. I forget when that is done. That wouldn't be for crisp, of course. You can use sous vide ("under vacuum") to hurry marinades. That's just sealing it in the bag with the vacuum machine, not cooking it. One of the catering joys of sous vide is that on Wednesday, when you receive your poultry order, you can prep Friday's skinless chicken breasts, including the flavorings and herbs, vacuum seal and refrigerate them, then put them in the circulator to cook a few hours before service. When you're approaching time to plate, you can remove them to a sheet pan and put them in the oven for five minutes to brown, or just plate them with a sauce. You're never going to get crisp skin sous vide. All the moisture is held inside, which is great for the flesh, but doesn't dry the skin, which is what makes it crisp. You're not going to get fond, either. There's no Maillard reaction. But you can also just roast off some trimmings and make a pan full of fond. This is where cooking sous vide at home parts with catering. There isn't enough fond in catering to do the job so you're making it anyway. At home, it's a side benefit. Other than to try recipes before serving to company, I don't bother with sous vide for just us. There's no point when I have so many other tools. If you go to the Anova website, you can find all kinds of recipes using their circulators that seem a bit ridiculous, like making cakes in mason jars. As experiments in what you can do, however, they're interesting, and could inform a decision later. The great thing about an immersion circulator that you use with your own vessel, like I have, is that you have an instant spare oven. But what if one kid has football practice, another has show choir, and the third has cub scouts. Besides screaming, you need to chauffeur them and feed them after the boys get home and before the girl leaves. There's drive thru. Ugh. Or crockpot. Or, if like me you have two circulators, you can set your chicken and potatoes to cook sous vide before the scout meeting and have your salad ready, and by the time coats are off and backpacks stowed, everybody's eating a wholesome, perfect temperature, dinner together, whenever you got home, and all your time going to eating it and talking to the kids, rather than fixing the meal up (even microwaving or other reheating takes time) and being late to choir. It's just a tool. There are other ways to achieve what you need to achieve, and people have been cooking for thousands of years without it. I think it was invented a bit over 200 years ago....See MoreI don’t like you alabaster color...white cabinets look beige
Comments (48)@User. I absolutely get what you are saying but I dont want to spend money on things I dont love either. I am taking approuch of each item should bring joy. While beige walls and lighter beige tan couch might work for this house - I dont like it. So the colors blend better but I still don’t like the items. And if move - bones of the house stay with the house but furniture goes with me so I want to like that furniture. And in the future replacing countertops and backsplash is in the plan. I ll look into options for replacing flooring just in the kitchen area too. And it so happens my favorite accent color is blue..and green. And definitely no black. We replaced most black furniture with white so not going back to black. The kitchen is small so bones of the kitchen are replaceable. I want To replace countertops and backsplash and possibly the flooring Just in the kitchen. Rest of the house has nice wood. That’s why I got upset alabaster turned more cream - for future vision. So I really don’t want starting to replace furniture with colors I dont like when i can Slowly start redoing the bones. Countertops and backsplash will cost the same as repainting the house and buying new couches and accents....See Moreamykath
2 years ago
User
2 years agolast modified: 2 years ago
DLM2000-GW
2 years agoJilly
2 years agoOk, it’s the Edison Bungalow in Montauk … limewash:
.There are lots of articles about it if anyone wants to see the other rooms.
amykath
2 years agoI really like the stain color. However, I favor greens in most shades particularly muted.
My former living room had a similiar color to it on the walls. It was such a bright space with so many windows I needed to try and make it cozy.
The color is a quite off in the second photo as the ceiling was not even close to being that orange and the walls were more subtle and muted.
This photo was when we moved in and had not done any decorating. However, it is more representative of the actual colors
gw · More Infoorange and the walls were more subtle and muted.
Elizabeth Campbell
2 years agolobby68
2 years ago
Bunny
2 years agoamykath
2 years agoamykath
2 years agoUser
2 years agoI would like that green wall color in solid paint, but not a stain. that room is gorgeous!
aktillery9 we have a ceiling like your former living room. I love how versatile it is. the house was staged similar to how you decorate, but we chose to go mid century instead (the house was built in 1955). wood ceilings can make a room dark, so I'm grateful ours was painted a lighter color:
older photo:
amykath thanked User
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