The Big Reveal

  I love the home and garden TV shows, when at the end, this heck of a wreck of a place is transformed into something you couldn't even imagine.....welcome to my world today.  The quartzite and granite were installed, and the last finishing touches, new toilet in the master and fixtures in the shower...we are ready to shower!

 

This is my vanity and the linen cabinet--the bottom is a pull-out hamper.

 

Dr. C's vanity

 Love this shower!!

When I saw this quartzite, I did an exorcist head turn as we turned into the slab yard---I was in love, and it looks amazing in this room!  

The Toto toilet makes it from the garage to the loo!

Unfortunately, one of the granite pieces didn't fit the top of the drawers quite right, but the bathroom is still usable, and the granite and fixtures are beautiful.

The photo was taken before the toilet paper rolls and towel bars were installed, but it looks amazing.  

We are done for a while, I take off for the mid-west and Pennsylvania for 2 1/2 weeks of teaching on Saturday, and then return to demolish the guest bathroom Dr. C. and I have been using since we started this 5 weeks ago.  

I will be back tomorrow with some words on the Farmers' Market bag class I'm teaching in the morning at Great News---this one promises to be a LOT of fun!   Enjoy your day!

Pretty Cheesey

Day 4 has ended at the Money Pit.  Today was rough plumbing and electrical, with the boys being here all day.  This photo is the shower that has been extended out about 15 inches from where it was giving us a car wash--hooray!  On the left is the water closet, which will be a separate room---before demolition the loo and the shower were in the same room--very cramped and a poor design. 

While the hammering and sawing was going on, I was thinking of some way to get rid of 48 ounces of ricotta cheese that was going to expire soon, so why not make a ricotta cheesecake???  I'm game!

The crust is amaretti cookies with almonds and melted butter.  Press it into an aluminum foil lined spring form pan that you have coated with aluminum foil. 

A mixture of ricotta, cream cheese, eggs, and orange flavors. 

Smooth the top with an off-set spatula and bake. 

Looking good!  Cool in the oven, and then cool completely at room temperature before covering an refrigerating.  The taste tests will happen tomorrow---I'll publish the recipe if it passes the test!

Temperature valves are in!

Look at how high that shower head will be--no more bending over to take a shower!

Our vanities will be on either side of this window--yes, the view is something else!

I'm teaching the Farmer's Market Bag class at Great News in the morning, but the boys will be at it again, laying down backer board (eyes glazing over) and hot mop (thinking a Swiffer that's on fire) and new floor boards.  I'll be back with some thoughts and a few recipes for the weekend.  If you bought the Farmer's Market Bag from Specialty Produce I'll have some new recipes up tomorrow night.  Have a great Friday!

Demolition Derby

Dr. C and I have lived in our home for 23 years.  In the past few years, we have done some major projects to update and remodel.  Our most scary project to date began Monday:  remodeling our master bathroom, and the other 2 bathrooms.  Demolition began this morning with sledgehammers, and about 7 guys taking debris out of the house. 

 We are tearing out the tub--it has a view of the ocean, but we never use it.

  Need to get rid of this vanity and soon!

That was easy!! Thanks Carlo!

 a bit of debris!

 EEEW!!
The worst part was when they opened up the shower and found mold and rot in the wood behind the shower.  It's a wonder the shower was still standing---thank you Pardee builders for your great work-there was no backer board, or water proof sheathing behind this---Pardee is the company that wouldn't pay for bills relating to a sewer and water leak in the house 10 years ago until I threatened a lawsuit---what other uglies are lurking in this place???  Fortunately, all the other walls are looking good, and we are ready for framing, rough electrical and plumbing. I can't wait for the gorgeous new shower!

Lest you think that I was slacking while the workers were working, I set to work to use up fruit that we hadn't eaten while our Italian family was visiting.  These apples were perfect in an apple pecan cake that is more apples than cake (love that!)

Into the bundt pan--look at the chunks of apple in that cake!

 


Voila!  This cake is great as a coffee cake, or you can slice it for tea, or have it for breakfast, or warm it up and serve it vanilla ice cream and caramel sauce. 


Apple Pecan Cake
Makes one 10-inch Bundt cake

 1 1/2 cups canola oil
2 cups sugar
3 large eggs
1 teaspoon vanilla paste or extract
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
3 cups chopped apple, peeled and cored (about 4 large)
1 cup chopped pecans
Preheat the oven to 350 degrees.  Coat the inside of a bundt pan with non-stick cooking spray and set aside.  In the bowl of an electric mixer, stir together the oil, sugar, eggs, and vanilla paste.  Add the flour, salt, cinnamon, baking soda, apple and pecans, and beat until well combined.  Transfer the batter to the prepared pan, and bake for 1 hour and 10 minutes, until a toothpick inserted into the center comes out clean.  Cool the cake for 10 minutes, then remove from the pan and cool completely on a wire rack.  The cake keeps stored airtight in the refrigerator for up to 4 days, or frozen for up to 2 months. 


I'll be back tomorrow with more -- I've been working on recipes for the next book and they are going to be so much fun for you to make (it's coming in the fall of 2012)  I hope you had a great day!