Robot Coupe Salvage?
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Suburban chickens
Comments (35). what more do you need? Well, according to some members of the city council and some people who have complained in the press, we also need to prevent our "itinerant population" (students) from raising them and to address the supposed problem that they're going to be abandoned en masse without care, and that they're going to bug neighbors and lower property values. Just because their complaints are unrealistic doesn't mean we don't have to deal with them :( I'm just concerned about what we've seen from the council so far. Of the 7-member council: ------------- Correia I don't know. My sister lived in a small town in Illinois and her neighbors across the street had chickens and they were kind of friendly, but I don't really see it in Iowa City. I'm sorry O'Donnell No. Champion I don't know. (several talking) ... Lombardo Where do you stop? What regulations, I mean, in terms of just legislating how to keep them(several talking) Wright The fact that it's relatively common, I think there are plenty of models that could be used out there. Um ------------- Then, from one of our local papers... Iowa City Mayor Regenia Bailey who said her grandmother owned chickens said she was not interested in supporting such a move because supporting local business leads to a more dynamic economy, but she is interested in hearing what others have to say regarding the matter. We have a weak mayor system, so Mayor Bailey is basically just another vote on the city council. The other two members of the council haven't really said anything that we've been able to track down that indicates his views. We have Wright seeemingly in favor; Correia, Bailey, and O'Donnell seemingly opposed; and Wilburn, Champion, and Hayek unknown (Lombardo was the city manager). That's not a good starting point, and we don't get to "negotiate" with them (at best, we'll get to speak our peace in front of them the session before the vote). Then they'll either vote it up or down. So, in our position, what would you do? It might not hurt to have educational workshops at your County Ag Extension office Hey, that's a good idea. We should give the ag extension a call and see if they'd be interested in that. I think that'd go over better than just requiring that applicants read a pamphlet....See MoreWhen Is Functional, Linear, And Zoned Just - Well - Boring?
Comments (26)florantha, you can use Google Sketchup which is a free download. There is a learning curve for drawing 3D, but for 2D it is really easy. There are all sorts of tutorial videos on YouTube but they are geared toward 3D. If you download it and want a quick primer on drawing 2D (it will take 10 minutes to figure it out, tops) you're welcome to contact me via the GW email link. maria410, even if the floor is not perfect in your eyes, it sure looks beautiful in pictures. As histokitch, dan1888 and davidro said, the uppers on the sink wall still feel unsatisfactory. There's a few things going on there. First thing: I'm trying to have those uppers echo the built-ins elsewhere in the house. Below is a link to a prior thread - scroll to the bottom for a sketch of the overall ''look'' I have in mind. This makes me want to have those uppers as open cabinets with sides, backs, etc, rather than wall-mount shelves. And I'd like the left and right uppers to be consistent with each other in style, although not exact mirror images. Second thing (and somewhat contradictory with first thing): the left and right uppers are supposed to serve quite different functions. The left uppers will be in the corner of the kitchen, where the sink and range walls meet. The main prep zone is to their right and the range is to their left. I plan to store only stockpots there, to eliminate any reason for others to invade the cook's workspace. So the left uppers should be deep enough to hold 40 qt stock pots (which are appx 14-15'' diameter by 15'' tall, plus lid) with no doors. I may have a problem with lateral clearance to the grease hood (currently sketched in a 5 ft W X 4 ft D x 2 ft H grease hood with enclosed ducting overhead), but otherwise this seems pretty straightforward to me. The right uppers, at in the other end of the sink wall, seem more complicated. - They should hold daily mugs and glasses conveniently close to the dishwasher, but low enough to be reachable if you're not Wilt Chamberlain. 8'' height between shelves would be enough, we have storage for tall wineglasses in the dining room. - I also want to put beverage-making there, as far away from the prep and cooking zones as possible, but without the associated clutter on the counter. So I'd like to have French press, tea press, electric kettle, coffee grinder, etc stored in those uppers. Those items need more height than typical glassware (French press is 11'' tall, burr grinder can be 13'' tall) and might want to be concealed behind doors. The blender is used daily for smoothies, needs a space up to 20'' tall, and I've no other nearby storage space so it will probably be a loitering counter-dweller, smoking cigarettes and bumming for spare change. - Finally, I'm also thinking the counter at that end can also be an occasional baking center. I'm not a baker, but hope to learn someday. This suggests the stand mixer as another counter-dweller (copper-fetishist SWMBO wants a copper KitchenAid ''Artisan'') and some storage for baking supplies (whatever those are? as a non-baker I am clueless) in the upper or below the counter. I have totally not figured out how to accommodate all those functions in anything that looks decent and works for a 5' 8'' woman (or a 6' man for that matter). Third thing: the window could be changed. The existing window (shown in the sketch) has no view of anything but gets great sunlight - and in the Pac NW, that's a precious thing. It could be made it bigger. The existing leaky double-hungs could be converted to casement or tilt-out for easier opening. It could be bumped out, and herbs grown on the resulting deep ''ledge''. It could be two or three separate windows, similar to florantha's wall. There could be reinforced points to grow hanging tomatoes outside the windows. All those will cost money, so the cost-benefit has to work.. Or, I could leave it as is, make it visually interesting as david suggests, or hang a colorful picture. The pre-rinse faucet does need a bit of wall for the support arm. Here is a link that might be useful: Here's The General ''Look'' I Am After...See MoreFood Processor recommendations
Comments (21)My last food processor was great while it lasted (which was for about a year after I purchased it) at a thrift store for a song. It was one of the "newer" models which I got at a thrift store back when you could find such things at thrift stores. My contention is that so many people now shop thrift stores to resell things that things like good food processors disappear off those shelves faster than ever. And since I rarely am able to get over to the thrift store, I must buy from the resellers on eBay. A while back (a long while back) I did a lot of research on Cuisinarts online. I don't know where all that information is now, because it is nowhere to be found -- but I can tell you that back then (over ten years ago) I ran into a LOT of people very unhappy with Cuisinart food processors since the company was sold (back in the late '80s, I believe) and their #1 complaint was that the newer blades broke so easily. That always stuck in my mind, so this time around since I had to go to eBay anyhow I did a lot of research to figure out what to get. I learned that I am NOT a typical food processor user, in that I am not buying it primarily for shredding, grating or even making bread or pie crusts. For me it is mostly for making my own tahini (just put the sesame seeds in with about a TBL of sesame or olive oil for every cup or two of seeds and let it whir for a while -- maybe 10 min). The tahini is out-of-this world and soooo much better than anything I could buy. Now store-bought tahini tastes rancid to me! And then of course I make hummus using the food processor. Another thing I love to make is "coconut butter" using organic flaked coconut. This take about 12 minutes with the S-blade and doesn't really need any oil added. WAY cheaper than buying coconut butter in the jar, and so good for you! Last but not least, I think it is awful good fun to make my own butter (and buttermilk) using some grass-fed organic heavy cream. I haven't done this yet but have seen a couple videos of it on YouTube. Anyhow, the fp I am getting is the Cuisinart cfp-5A. Thanks for all the reviews you have done on that model, John Liu, in past years -- helped a lot! It was also good to know that this model is NOT good for making bread, and I was able to buy it with my eyes wide open about that. It will be a drag to have to turn the lid left and right in order to "pulse," but I can live with that. I was able to get the cfp-5A with the S-blade and with the basket and lid having sustained zero chips or cracks for just a little over $70 including shipping, so I'm a happy camper (or will be when it gets here). And in time I may spring for a blade that grates, shreds or slices. Unfortunately I have not been able to find a manual for the cfp5 or cfp5A. If anyone knows where I can get the pdf of that manual please let me know! Maybe it does not exist, since I cannot even find it on the Cuisinart manuals page which has manuals for 66 different models of food processors! By the way, what IS the difference between a shredder and a grater in these discs? Would either of these work well to very finely grate ginger? Also, can anyone tell me the serial numbers I would need for the discs that go with the cfp-5 series? I am surprised how little information I can really find on the Cuisinart cfp-5 series. My goodness, I could not even find a YouTube video demonstrating it. Surprising!...See MoreNew Renovation!!!!
Comments (23)Do you have local cab makers/woodworking shops in your area? Look at Barker Cabinets (West Coast company) for ready to assemble cabs that can be shipped to your door...they get some love here along with Ikea cabs for budget friendly remodels. The best piece of advice I got here was “one’star’ to a kitchen.” When you decide what that is...floor, counters, backsplash, cabs....then everything has to harmonize with that “star” instead of fighting each other for visual “limelight.” The worse thing you can do is pick things you like that do not play nice with each other. Your insp. photo is an example of all elements playing nice with each other. My DH really responded to and took to heart that shared advice, it helped quell his tendency to want to push for all the strong-patterned floors, cabs, counters that he liked as isolated elements. He even quoted it back to me a few times...lol! Look at LVT planks/tiles for a good-looking durable floor. Do not give in on the one level island for all the reasons others have cited and the fact that they are not user-friendly/comfortable. Spend a lot of time sharing pictures of kitchens with your husband....a lot of men love strong patterns, dark stains, and thus wood like oak; but if I could change my DH’s vision of “kitchen,” there is hope for other women! My DH hates change because he cannot envision what he cannot see. It took 6 months of strategically sharing light, bright kitchens that I found with comments about what I liked, sharing before and after kitchen posts from this site, and also occasionally sharing dark, heavy looking oak kitchens with comments about how heavy looking they were to accomplish my goal. He probably got really tired of looking at kitchen photos, but I accomplished my goal....didn’t have to fight about replacing my oranged-oak cabs with new oranged-oak cabs. He came around and embraced painted cabs. Good luck! Finally, ask your questions here....the answers can be ammo....worked for me!...See More- 3 years agolast modified: 3 years ago
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John LiuOriginal Author