Remodeling the Kitchen

a reply to: lucia2389


More of the installed cabs, the rest should be in tomorrow:

a reply to: TNMockingbird


Countertops starting to go in:

a reply to: lucia2389


Appliances going in...

a reply to: AugustusMasonicus

Gorgeous, excited to see the finished product as I'm sure you are as well.
I've been on a painting job for about a week and took some time off (real) work to play in the garden.
Extremely proud so far as we started from scratch.

Interesting tile choice, I've not done any of that before and it looks time consuming.
It's interesting and a gorgeous color, mahogany? Not that dark maybe...

originally posted by: TNMockingbird
Interesting tile choice, I've not done any of that before and it looks time consuming.
It's interesting and a gorgeous color, mahogany? Not that dark maybe...

It's mahogany. It went down pretty quickly, took about 3 days and 1 more to grout. Nice thing is Lowe's screwed up a few things and ended up selling it to me for .79 a piece with free delivery to make up for it. All 600sqft cost me around $500. It's about the only inexpensive thing in there.

a reply to: TNMockingbird


Most of the cabs and counter tops are now in. Just waiting on a few pieces and the toe kicks (and my dishwasher which was delayed until July):

a reply to: AugustusMasonicus

What have you picked for the back splash?
And why didn't the painters just finish cutting in the walls/ceiling? I'm sensing new crown molding...

a reply to: TNMockingbird


3x6 beveled off white tiles with crown at the top, plus we're doing a design around the pot filler and over the old stove. The ceiling is going to be stamped tin with a crown. No need to finish it.

a reply to: AugustusMasonicus

Wow!
It's really starting to look spiffy!

Almost makes me want to do some serious cooking
And my eyes take on a green caste

originally posted by: DontTreadOnMe
Wow!
It's really starting to look spiffy!

Almost makes me want to do some serious cooking

And my eyes take on a green caste

I broke it in last night with sous vide wild boar chops, sour cream and chive mashed potatoes, grilled ramps and fig, onion and bacon confit.

a reply to: AugustusMasonicus

Wild boar?
1. Does it taste like pork?
2. Any leftovers? LOL
3. Does your stove do any cool things like a warming oven/area for bread rising?

a reply to: DontTreadOnMe


Like very porky pork. I brine it first so it stays tender since wild boar tends to be a little leaner.

No warming oven, the undercounter micro has a 'keep warm' mode, the oven does have a built in griddle and grill which is nice with the grill being self cleaning. They did have a steam oven available but I dont have the right kind of area to mount it since it's a wall oven and I couldn't do any structural work.

a reply to: AugustusMasonicus

That's the only thing I miss from the old fashioned gas stoves withOUT the electronic pilot!
The oven was a good, draft -free place to rise dough!

That "keep warm" mode sounds like a very nice feature.....I'll have to keep an eye out for that.

a reply to: AugustusMasonicus

Man, I'm still diggin' that old stove!!!

I'd kill for one of those things!!!

originally posted by: Flyingclaydisk
Man, I'm still diggin' that old stove!!!

I'd kill for one of those things!!!

It's a filthy mess right now but I have the stove black to clean it up once the tile goes in. It makes a nice focal point and contrast versus the new range.

a reply to: AugustusMasonicus

Love all those gaps behind the kitchen units , i would have plastered the wall top to bottom to stop bugs , fire etc Augustus

a reply to: stonerwilliam


It's not finished yet.

originally posted by: AugustusMasonicus
a reply to: stonerwilliam


It's not finished yet.

yip bodies to bury in the basement