The Kitchen Diaries, pt. 3

Img_7292Dear Mike;  Kitchen Reno lesson number 1.  Be patient.  I thought our kitchen was going to get demolished today.  Wrong.  The contractor and his lead ‘demolisher’ turned up today to get the lay of the land and do some more measurements.  The reassuring news is that the guys will be here tomorrow to ‘protect’ the rest of the upper floor.  The hardwood will be cleaned, plastic and plywood put on top, our bedroom (which we have vacated) will be taped off, as will the bottom of the stairs. Even the aging vinyl on the deck will be covered up to prevent it from getting scarier then it already is.  All the furniture remaining in the living area will be covered up, as will the fridge and dishwasher when they get disconnected and unplugged.

Img_7289 The photo above shows the elegant floor of our master bathroom, ha ha!
This is vintage 1970’s vinyl!  Makes me throw up in my mouth, just a little bit.  The rest of the bathroom is just as ugly, as you can see on the left.  It is all getting demolished, new tub, new toilet, new pedestal sink….and an additional window at the end of the new tub so we can lie in the tub and look out the window into the forest.  I have posted two short videos, one of the kitchen, one of the bathroom, to Facebook(you don’t have to be a member to watch them) so you can tour the existing ‘facilities’, and plan to post a lot more photos and videos, leading right up to ‘the reveal’.  When will that be?  Lesson Number 1.  Be patient.  (the videos aren’t posted just yet, will update this post with the links when they are.)  At this point Facebook is refusing to encode my videos for some reason.  I have now uploaded them twice, with no results.  Now I’m trying youtube…here is the kitchen video, I think:


  

And now here is the bathroom video:   

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The Kitchen Diaries, pt. 2

Img_7015 Dear Mike;

It’s so close we can almost taste the drywall dust.  After months of planning, shopping and decision-making, we think the work crew is arriving on Wednesday, July 2nd to begin demolition and construction of our new kitchen and bathroom.  Estimated time of completion – who knows?  I’m hoping for one month, but a lot probably depends on materials being delivered on time.  I’m still waiting for our microwave oven and trim kit to be delivered from Home Depot.  Now we’re looking at July 15th, as the microwave itself was backordered, although the trim kit is already in stock.

The microwave is just one of the changes we’ve made since the last kitchen diary.  My sister had a look at our plans and suggested that if we were going to have a microwave at all, it should be built in, above the new wall oven.  This actually made a lot of sense, so the cabinet maker has incorporated the specifications for that, and also made some changes to the corner cabinetry, which means we are now getting an ‘appliance garage’ to the left of the sink, and instead of angular drawers, a corner unit that pulls completely out of its hole for easy access to everything in it, unlike the typical Lazy Susans that are usually installed in corner spots.

The latest drawing I’ve posted here shows a few of the changes our designer/contractor has made to the island.  There will be a raised pie-shaped counter at the end closest to the stairs, so when you come up the stairs it will block the view of the entire island.  This will a) build anticipation for newcomers and b) conceal a mess on the island or anything else you want to hide, say food preparations or dishware.  We can then have fun putting hors d’oeuvres or flower displays on top of the ‘pie’.

Img_7019 We have made lots and lots of decisions since receiving that first drawing a few months ago.  With the help of Jane Munsell, (former assistant to designer/contractor David Coulson) with have picked out our bathroom and kitchen faucet fixtures, cabinet pulls and more.  We decided against recycling the oak floor that will be taken up to construct the island.  We were going to put it in the bathroom, but have moisture concerns.  So now we will have matching Italian-made porcelain tiles in the kitchen and bathroom.  They look like slate, 9”X18”, with a bit of texture to the surface, and a fairly wide variation in colour to pick up on the shades in our Volga Blue granite countertop.  I also decided to have in-floor heating installed in the kitchen and bathroom.  This added about $2500 to the project, but I have rationalized it in a number of ways:  It should give the house added resale value; when else are you going to have the floors ripped up to make installation a no-brainer; and the first two places I set foot every morning are the bathroom and the kitchen.  Who wouldn’t want toasty toes on a chilly Cowichan Valley winter morning?

All of the changes have seen the original estimate of the kitchen and bathroom balloon.  I guess we were kind of expecting that. We just hope that there won’t be any ‘surprises’ in the job as we go along.  More postings coming soon!  (including photos of the horrible bathroom we are so happy to have demolished)

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Look Mom, I’m on TV!

Show_citycooks_lrgThat’s Simi Sara of CityTV’s CityCooks, and I am her guest today, (Monday, May 26th at 6pm) talking about the time I spent in Italy getting my Masters of Food Culture.  You’ll see some photos, and I will be cooking three different recipes:  Pasta with prosciutto and lemon zest, asparagus, fava bean and parmigiano-reggiano salad, and chicken with balsamic vinegar sauce.  The recipes will be posted at the CityCooks website.  Hope you can watch!  There is a prize if you answer the skill-testing question at the end of the show!

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All You Can Eat – Clam Digging Vol. 51

Img_6637Join me for an excursion to Salt Spring Island in this edition of All You Can Eat, as I go clam digging with freelance journalist and author Tom Koppel.  Tom’s latest book is called Ebb and Flow, Tides and Life on Our Once and Future Planet. It’s a fascinating look at tides from many different historical, scientific, and yes, food angles.  You can order it from amazon.ca and save 37% by clicking on the link above.  You can see more photos of my excursion on my Facebook photo album.

Ebb_and_flow Tom does a great job of taking what could be a very dry (pardon the pun) subject and breaks down the science into simple terms while throwing in many tales of his own adventures with tides around the world, include circumstances where the powerful flows nearly cost him his life.

Shellfish_cover In the second half of the podcast I visit The Lobster Man seafood shop on Vancouver’s Granville Island with executive chef of The Fish House at Stanley Park Karen Barnaby.  Karen is the editor of Shellfish, The Cookbook, published by Whitecap Books, and if you don’t want to dig in the mud or otherwise sully your hands at procuring your own shellfish, just go right to the recipes in this book, a compilation of many of the recipes published in Whitecap cookbooks over the past few years.  And you can save another 37% off the cover price by clicking on the link above and ordering from Amazon.ca.

Img_6713 Here’s shot of Karen Barnaby with sacks of shellfish waiting to be loaded into the Lobster Man shop.  It’s spot prawn season, so you might want to hurry down and grab a couple of pounds and find a good recipe from the book.  But why don’t you download the podcast first and put it on your iPod so you an listen to it while you walk around the shop.

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New Classes Begin Next Week!

Foo_genova2_2105On May 5th and 6th I begin teaching my latest courses in Vancouver and I’d love to have you join me.  I have a few spaces left in my Food and Travel Writing course which begins Tuesday, May 6th for 8 weeks through the UBC Writing Centre.  The class size is small, which gives you a great opportunity to workshop story ideas, query letters and your writing with me, often in one on one situations.   If you’ve ever thought of sharing your stories of food and/or travel and getting published, this course is a great way to start.  The course includes a ‘field trip’ to a new Vancouver restaurant for first-hand experience at writing restaurant reviews.  For more details visit the UBC Writing Centre website.

On Monday, May 5th I begin teaching my Food Culture Course at Barbara-jo’s Books To Cooks. This is another 8-week program taught on Monday nights in the superb setting of Barbara-jo’s cosy kitchen counter area of her shop.  Angela Murrills wrote a great description of the course in the Georgia Straight, you can read it here.  For a more detailed listing of each night of the course, click here.  You save money by signing up for the entire series, or you can order each lesson a la carte.  All lessons include a book or DVD as well as complimentary snacks and beverages.

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FoodTV.ca – New postings to blogs

Rhubarb_apple_crisp In the past week two more of my blog entries for FoodTV.ca have been posted.  In the Food For Thought section of FoodTV.caYou can read about how Anna Olson saved my bacon, and also enjoy my mini-review of Vancouver’s La Terrazza restaurant.  In the Anna Olson blog entry you can read details about how to make an easy rhubarb-apple crisp a la Anna and how to elevate a piece of grilled lamb leg to new heights with the help of fresh herbs and goat cheese.

Dining_patron In the La Terrazza entry in the Bazaar section of Foodtv.ca you’ll read about my meal which was entirely satisfying and reassured my faith in Canadian restaurants which can rival and even beat the efforts of those in Italy.

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