This will come as a surprise to no one, but there hasn’t been much action here in Foodies Across Borders for the past year or so. Things were looking a bit stale and I’m sure those steaks we had on the barbie in the header image were more than well done. It was time for a full on kitchen reno!

Welcome to FAB version 2.0

Ok, so it looks kinda plain right now. That is because we’ve got a clean slate, just like that empty room in the FAB NE kitchen prior to the transformation. It may take days, weeks, even months until we get it just right, but FAB is gonna be one of the rockinest joints on the web! We just wanted to show ya what is what when it all begins!

We’re gonna start up with the recipes, kitchen stuff, maybe the odd restaurant review and even the odd product review. We like it when people give us stuff for free!

As you can tell from the luscious photo above, tonight’s dinner consists of a big slab of meat. Not just any meat, beef. A sirloin tip roast, laying upon a bed of assorted root veggies that will get zinged through the processor to make a velvety gravy. Oh yeah, the goodness on the beef is nice store bought mesquite rub. Yummy!

Just a couple of housekeeping notes: For those of you who have been contributing to FAB, your logins and everything still work. Hint, hint! For any on the many who have left comments in the past: well, they are in the past. Gonzo. Nuked!

Keep coming back over the next few weeks to watch us grow!

I really love my mother’s potato salad.  But, you know, it’s kind of the Kraft Kitchen potato salad of my youth (and hey, that’s no slam whatsoever against the Kitchens at Kraft – heck, it’s the food I was brought up on, after all!).

Anyhoo, one summer day a few years ago, I was planning a barbeque party and wanted to make potato salad, but really wanted to produce something interesting and original for my guests, and this is what I came up with.  I think it rocks and my guests (and husband – no, he’s not just being kind) have always loved it!  Try it for one of your long weekend barbeques this summer…!

• 2 lb bag baby red or white potatoes, halved or quartered, depending on size, skin on, blemishes removed
• Couple of pinches of salt
• shallots, finely chopped, about ¼ cup
• 1 large fennel (anise) bulb, coarsely chopped
• 1 cup sun-dried black olives, pitted, rinsed, and coarsely chopped
• ¼ – ½ cup mayonnaise (i.e., not Miracle Whip – sorry, Kraft!), depending on your taste
• ½ teaspoon sea salt
• ½ tbsp freshly ground black pepper
• 2 tbsp fennel fronds, finely chopped, for garnish

Put the potatoes into a pot of water as you work with them, to prevent browning.  The water should only just cover the potatoes, when you’ve finished prepping.

Throw in the salt, cover the pot and bring it to a boil over high heat.  Reduce the heat to low and cook for about 20 minutes, or until fork-tender.

Drain the potatoes immediately and shock with cold water, just until cool.  Drain again thoroughly.

Combine potatoes with the next six ingredients.  Garnish with the fennel fronds and get ready to dig in!

Notes

By all means, use regular red or white potatoes instead, cut into uniform chunks.

Don’t let the potatoes sit in the cold water once they’re cool; they’ll continue to absorb water and become mushy.

If you’d prefer to prepare this salad in advance (i.e., the night before), keep the shallots and olives separate from the rest; the shallots will permeate everything and the olives can eventually turn the salad grey.  Instead, prep them and mix them in at the last minute (before the fennel fronds) for better results.

Pair this with FAB’s Killer Burgers.  It’s also fantastic with a nice grilled steak finished with balsamic and rosemary, or pork tenderloin that’s got a little Greek flare!

Enjoy!

~ One of Seven

To me, fish curries are always a delightful surprise – they’re not often found on restaurant menus….  But this is just one example of a number of incredible Indian fish curries I’ve tried (and a great way to get your Omega 3s)!!  The method for this recipe is a pretty radical departure from the one that inspired it, entitled “Bengali Fried Fish”, from The Food of India:  A Journey for Food Lovers ( Priya Wickramasinghe & Carol Selva Rajah, Whitecap, ISBN 1-55285-678-X), but the ingredients are the same.  This book is one of the most amazing cookbooks ever for those of us who were Indian in another life….  Serves 4.

• 600 g (1 lb 5 oz) rainbow trout or salmon filet
• 23 ml (1 ½ tablespoons) lemon juice
• 3 ml (½ teaspoon) ground turmeric
• 3 ml (½ teaspoon) salt
• 3 green chillies, chopped
• 3 large, ripe tomatoes, chopped
• 5 cm (2 inch) piece of ginger, chopped
• 60 ml (4 tablespoons) mustard oil or oil
• 10 ml (2 teaspoons) panch phoron
• 3 ml (½ teaspoon) garam masala

Sprinkle the fish with the lemon juice and leave for 10 minutes.  Rinse with cold water and pat dry.  Skin the filet and cut into 1-inch cubes.

In a medium-sized bowl, toss the fish with the combined turmeric and salt.

Put the chillies, tomato and ginger in a food processor and chop until smooth, or finely chop together with a knife (in this case, wear gloves for the chillies).

Heat the oil in a heavy-based frying pan or sautoir over medium-high heat and add the panch phoron.  Fry for 1 minute, until aromatic.  Add the tomato mixture and fry for another 5 minutes, until some of the excess moisture has evaporated.  Add the cubes of fish and slowly return to the boil.  Turn the heat to low and simmer for about 3 minutes.  Sprinkle with the garam masala and season with salt, to taste.

Serve with basmati rice and wilted spinach or chard.

Notes:

When tomatoes are not in season, by all means use a 398 ml (14 oz) can of chopped tomatoes, instead.

Ideally, use Serrano chillies (but in a pinch, jalapenos will do).

Mustard oil, panch phoron (a whole 5-spice mixture) and garam masala (a ground spice mixture) are available at Asian markets.

This curry is relatively mild.  Feel free to double the spice quantities if you prefer a more piquant curry.

Enjoy!!

~ One of Seven

This dish delivers mild, yet unexpected flavours.  The sauce is inspired by the one for the Steak Gorgonzola Pizza (which is awesome!) from the LCBO’s Food and Drink Magazine (Winter 2008, recipe by Marilyn Bentz-Crowley).  Although it looks like a lot of ingredients and preparation, the process is pretty quick – it’s mostly assembly!!  Serves 6.

• 8 large red bell peppers
• Cooking spray
• 3 Tbsp (45 ml) unsalted butter
• 1 lb (454 g) cremini mushrooms, sliced
• Salt & freshly ground pepper to taste
• 2 Tbsp (30 ml) grapeseed oil
• 1 lb (454 g) ground turkey
• More salt & pepper to taste
• 6 Tbsp (90 ml) unsalted butter
• 6 garlic cloves, minced
• 6 Tbsp (90 ml) all purpose flour
• 3 cups (750ml) cold milk
• ½ cup (125 ml) crumbled Danish blue cheese, about 3 oz (90 g)
• Yes, more salt & freshly ground black pepper to taste
• 1 lb (450 g) Ricotta cheese
• 4/5 lb (375 g) frozen chopped spinach, defrosted and water squeezed out
• Salt and white pepper to taste
• Cooking spray or oil
• 8 fresh lasagne sheets
• 3 cups (750 ml) mozzarella cheese (about 10 ½ oz or 300g)
• 1 cup (250 ml) parmesan cheese (about 3 ½ oz or 100g)

There are three ways to prepare the red peppers:

1.       Barbeque:  Preheat to medium-high.  Place the peppers directly on the grill and char them, turning every 5-10 minutes, until uniformly black and blistered (about 30 minutes).  Transfer the peppers to a bowl and cover with plastic wrap for 10 minutes.  Peel the black skin from the peppers and remove seeds and any membranes from inside.

2.       Oven:  Preheat to 450F.  Cover a baking sheet with parchment paper.  Cut the peppers in half and remove the seeds and membranes in advance.  Spray with cooking spray.  Roast for 20-30 minutes, or until soft inside and blackened on the outside.  Follow the rest of the instructions as for barbequing.

3.       Easiest way ever:  omit the peppers and cooking spray from the ingredient list and instead, troll your favourite grocery store (pickle or canned vegetable aisle) or Costco!  You’ll find them in jars.  They’ll be brined, so you’ll want to rinse them.  Dry with kitchen paper.

Heat the butter in a large skillet or sautoir over medium-high heat.  Add the mushrooms and seasonings and sauté; Keep those crazy little fungi (they really are fun, aren’t they?) moving until they begin to emit their moisture, or they’ll stick.  Cook until the mushrooms are golden brown.  Remove from the pan and set aside.

Heat the oil in the same pan over medium-high heat.  Add the turkey and season with salt and pepper.  Stir frequently to avoid sticking, until cooked through.  Remove from the pan and allow to cool (refrigerate if not using promptly).

Using the same pan again, melt the second portion of butter over medium heat.  Sweat the garlic for about a minute, then add the flour and stir in to make a paste.  Whisk in the milk, about a cup at a time.  Cook, stirring often, for 5 to 8 minutes or until mixture bubbles and thickens. Remove from the heat. Stir in the blue cheese, salt and pepper. If your sauce seems very thick, stir in splashes of additional milk until consistency is that of a pasta sauce. (Sauce can be covered and refrigerated for up to 2 days.)  Set aside about 1/2 cup of sauce and add the cooked turkey and sautéed mushrooms to the remainder (again, be sure to refrigerate if not using promptly).

In a medium bowl, mix together the Ricotta, spinach, salt and white pepper.  Set aside or refrigerate.

Coarsely grate the mozzarella and parmesan and mix together in a medium bowl.

When you’re ready to put it all together and get cooking, preheat the oven to 350F.

Spray or oil an 8 1/2 x 11 1/2 pan.  Use half of the reserved plain blue cheese sauce to coat the bottom of the pan (which prevents the lasagne noodles from sticking).  You’ll need two sheets of pasta to cover the bottom (it’s okay if they overlap a little).  Use half of the turkey and mushroom sauce to cover the noodle layer and then add a layer of red pepper.  Use two more pasta sheets, then add the entire ricotta and spinach mixture and spread evenly.  Layer two more pasta sheets on top.  Repeat a layer of red pepper, then turkey and mushroom sauce and two more pasta sheets.  Top with the rest of the straight blue cheese sauce and spread evenly over the noodles.  Cover with aluminum foil and bake for 45 minutes

Remove the lasagne from the oven and uncover.  Add the mozzarella and parmesan in an even layer on top and return to the oven for 15 minutes, or until the cheese is melted and beginning to turn golden.  Let the lasagne rest and set for 15 to 20 minutes before serving.

Notes:

Pasta sheets are readily available at your grocery store, where you find other fresh pasta.  If you’re looking for a “healthier choice”, Olivieri makes a good whole wheat product called “Nutriwise” (PC Blue Menu makes a similar product, but the results were disappointing).  By all means, use your favourite dry noodles, if you prefer, following package directions.

If you’re a serial cook, by all means use the same pan for the first three steps.  If you’re a simultaneous cook, go ahead and use three pans (if you’ve got them).  I just hate doing dishes… and wasting the flavour that’s left behind in the pan.

I have a new lasagne pan that I need to rave about:  the stick-resistant stainless steel roasting pan by Paderno (PEI isn’t just about potatoes, anymore!).  It has no chemical coating, but features a textured bottom that really and truly does resist sticking!!  The pans come in a variety of sizes.  A store like Hendrix Restaurant Equipment and Supplies (Ontario, Alberta and BC) is a good bet, and likely less expensive than other retailers.  You can also shop online with Paderno!!

Equally good, I think, might be “Beef and Blue Cheese Lasagne” or “Lamb and Blue Cheese Lasagne”….  Let your imagination take you where it will!

Enjoy!!

~ One of Seven

Modified only slightly from a recipe I found years ago in The Flavours of Canada:  A Celebration of the Finest Regional Foods by Anita Stewart (one of my all-time favourites!  ISBN 1-55192-182-0), this recipe is an amazing accompaniment to the rich braises of deep winter.  It’s also a nice alternative to mashed potatoes on any occasion!  Yields 4 x 125 ml (1/2 cup) servings.

• 250 ml barley
• 1 L water
• 500 ml chicken stock
• 30 ml butter
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 20 ml fresh parsley, finely chopped
• 20 ml fresh thyme, finely chopped
• 30 ml parmesan, freshly grated
• 30 ml 10 year-old cheddar, freshly grated
• kosher salt and freshly ground white pepper, to taste

Simmer barley in well salted water until al dente (about 20 minutes).  Drain, rinse with cool water and set aside.

Bring chicken stock to a simmer.

In a saucepan, melt butter over medium heat.  Sweat garlic and shallot until soft and fragrant (approx. 2 minutes).

Add barley and coat thoroughly with fat.

Turn heat to medium-high and add ½ of the stock.  Allow barley to absorb the stock, then add the remainder.  When almost completely absorbed, remove from heat and stir in cheese and herbs.  Season to taste with salt and white pepper.

Note:

For a nice presentation, oil a ½ cup dry measure or ramekin, fill with the risotto and turn out onto a plate or into a bowl.  Alternatively, oil a cutter and place on plate, then fill with risotto and lift off cutter (the cheese will help to keep the barley in shape).  Repeat the oiling process for each plate; you may also wish to rinse the mould or cutter between plates.

Enjoy!

~ One of Seven

My girlfriend, Kate, who is herself quite a Foodie, sat down to our Lavender-Scented Lamb Loin Chops (and she loves lamb)….  Upon tasting these potatoes, she said, “Okay, so I could just sit down to a pot of these potatoes…”.  ‘Nuff said.  Serves 6.

• 2 tbsp (30 ml) grapeseed or canola oil
• 1 ½ cups (375 ml) finely chopped white onion (about 2 medium onions)
• 6 medium red-skinned potatoes, trimmed of blemishes, but skins left on and cut into uniform (apx. 1-½ inch) chunks
• 1 head garlic, cloves skinned and trimmed
• Generous pinch of kosher salt (i.e., ¾ tbsp)
• 1/2 cup (125 ml) half-and-half cream
• 2 tbsp (30 ml) unsalted butter
• ¼ tsp salt and freshly ground pepper, to taste

Heat the oil over medium heat in a large heavy-bottomed pan (I like my cast iron frying pan for this process, but a stainless pan will certainly do).  Add the onion and cook, stirring frequently, until it becomes soft and opaque.

Continue to cook until you can just detect the slightest hint of browning (i.e., do not walk away for any period of time!) and immediately turn the heat to low.

Continue to cook, stirring occasionally, until the onions develop a lovely, caramel colour.  Over this period of time, the onions will reduce considerably.

If you won’t be using them immediately, transfer the onions to another dish or bowl to cool and place in the refrigerator (can be made one day ahead).

Place the potatoes, garlic and salt into a large saucepan and cover just adequately with water.  Bring to a full boil, then reduce to very low and simmer for approximately 20 minutes.  Test for doneness with a fork.  Drain.

Meanwhile, if the caramelized onions have been refrigerated, bring them to room temperature.

Heat the cream and butter, just to warm, in a very small saucepan over low heat, or in a microwave.

Mash the potatoes and garlic to a creamy texture.  Add the salt, pepper and reserved onions.  Pour in ½ the warmed cream and butter.  Mix with a spoon.

Check for texture and taste.  Add more of either s & p or cream and butter, according to your preference.

Note:

As with our Killer Burgers, the extra effort over the caramelized onions is worth it (and you can do the onions in advance!).  Without, they’re still good, but they’re honestly the best potatoes ever if you go to the small amount of trouble….

Enjoy!!

~ One of Seven

She Said

O… M… G….

Can it possibly be??  I almost thought we’d never get here:  I am finally going to have a stove.  And an oven.  And a hood fan.  After 145 days of All-Barbeque-All-The-Time, we are going to have a kitchen!!

I’m practically trembling at the prospect.  And yet, I can’t bring myself to believe it’s actually going to happen….

Rob Wyman Appliance Installations is scheduled to be here at the crack of 11:00 a.m..  I’ve been dealing with his wife, Jacquie, by phone for well over a month.  She thinks our original installation date, back when I was young and naïve and pre-booking for such things, was September 19.  So we’ve had a couple of laughs since then (heck, if you don’t laugh, you’ll cry, right?).

At 11:05 I start to wonder if I jinxed myself when I e-mailed a friend last week, letting her know that we were actually close to completion!  I joked that it would all go according to schedule as long as the delivery truck didn’t break down on Monday.  Or Rob didn’t injure his back or have a sick child (Jacquie has gone on vacation this week…).  Or a small planetoid didn’t destroy our block….  Y’know; the kinds of things that would prevent an appliance installation….

At 11:24, Dawn (by phone) reassures me that it’s only 11:24.

By 12:49, however, I’m starting to go with my disaster theory.  Maybe the planetoid struck the job he was working on earlier today…!  Seriously, though, it’s raining out and I know his first job today is way on the other side of town and I admit that I’m a little worried about him….  I know; I’m lame.  Finally, I have to break down and call him….

He’s just “a little delayed”.  He should be here in about an hour.  I had to laugh and confess to him that it’s really no problem, but that I had honestly begun to think that perhaps I had written it all down on the wrong date!  I did, after all, wake up this morning thinking today was tomorrow….  And, lest you think I’m just being paranoid… again… need I remind you of the Gerry Dewan worse-than-being-stood-up-for-a-date disaster??  I didn’t think so.

You may recall that, at another point in the process, I was talking about having Chris do the range installation.  Chris is a wonderful guy who is a gas fitter and a friend of a friend.  I first met him when I was at our friends’ house and he was installing a 30-inch gas range for them, which they had inherited from a sister who was renovating her kitchen.  Although his main line of business is in heating and cooling, he was willing to hook them up… uh, so to speak.

Chris came out when we first moved in to hook us up with gas to the Weapon of Choice.  He had a heck of a job facing him, since the gas was situated on the other side of the house.  He ended up having to drill a hole in the basement wall to take the gas into the garage, then skirt the garage walls and take it out the other side of the house, then down along the house to the backyard.  At the time, he just built the installation of the range into the price.

But then, once I started talking to him about having him come back, he started talking about just kind of muscling my behemoth into place.  I asked if he was going to need extra hands (i.e., would Mooby have to arrange to go into work late?).  I started to imagine strained backs and broken toes.  And chipped counter tops and a dented range….

Instead, I set it up with Jacquie to add the installation of the range to our appointment today.  Rob, after all, was recommended by Neil at Universal Appliances, and so I’m inclined to go with the guy who’s been doing kitchen installations for 17 years.  Plus Jacquie says he’s got some crazy contraption she calls his “Magic Carpet” to help him (Mooby thinks he recalls Rob mentioning some kind of hydraulic tool).  In the end, I negotiated with Chris to give us a credit towards either an air exchange unit or a fireplace, in future.

Rob, with a helper in tow, arrives just before 2 p.m. to a chorus of dogs, to whom he collectively refers as Kujo.  He doesn’t seem to be having the best day ever.  But then, I’ve only ever met with him solo.  As it turns out, he’s hired this young guy who started yesterday… and quit… yesterday.  Rob’s making him stick out the week.

Umm.  Do I really want this young guy drilling through my exterior brick?

I don’t like to hover.  I’ve heard enough from the collection of contractors who have been here that it can be extraordinarily annoying.  We hire contractors for a reason:  they have the skills that we don’t.  Otherwise, we’d be doing it all ourselves.

Yet, I’m compelled to check on them… at least once in a while.  The first time, the hood has been hung!  They’re working on the venting.

I try to resist rushing back when I hear an “Oops!”.

Next time I go to look, it’s because I can hear the fan running.  It’s alive!!

Once again, you’re going to think I’m just creating drama, but Rob can see it, too.  The duct cover is dented.  I’m disappointed, for sure, but it sounds like this is common for this piece.  Alas, I have to give Neil, at Universal Appliances, a call.  It’s 4:40 and I think they close at 5:00.  But tomorrow is Neil’s day off, so I can’t put off calling….

He’s as chipper as can be.  Actually, he has one on the floor – it’s meant for a 30” range, but maybe it’ll fit.  I tell him that mine is 12” wide.  He’s going to go and measure, and swap it out, if it’ll fit.  Meanwhile, I speak with Rob.  I’m not sure how much work he’s got left to do….  If, hypothetically, Neil’s vent cover is in pristine condition, I could get there and back inside of about an hour.

Unfortunately, his is dented, too.  Guess it is common!  Don’t know how that will bode for me next time….  But Rob says, just keep ordering until you get one that’s not damaged.  And of course, he’s right.  And, even if Neil’s hadn’t been damaged, Rob says he doesn’t even have an hour’s worth of work left….  Which means… I’m going to have a stove!!

Neil, needless to say, is going to order a new vent cover.

And now for the moment of truth:  the range is going to be installed.

Remember that I was afraid for Chris’ and Mooby’s backs because they were going to try to muscle the thing into this tight spot??  Well, turns out that Rob doesn’t actually have a crazy Magic Carpet… he’s just going to shove it into place, after all!  But, he’s been doing it for 17 years, so I’m not going to sweat it with him….

In it goes!  But then, I have to ask him to centre it, since it’s tight to one side, and there’s a gap on the other.  He says, “What?  You want more??”  But he’s just teasing me.

Until it won’t move.  The uneven nature of the tile is preventing the range from being adjusted….

At the last second, though, Rob decided to give it one last try….  And it works!  Tee hee!!

Alas, another thing that Rob points out is that our burner inserts (“bowls”) don’t appear to be quite the right colour.  The surface of the stove is black, whereas the inserts are kind of a greenish-charcoal.  I’ll have to drop by Universal and see if there’s a demo to double-check against; I’m sure we can swap them out, if they’re not quite right….

Ultimately, though, by the time it’s all in place, I’m thrilled!!

The irony, though??  I’ve been stranded in the house all day; Rob stays to chat for an extra hour (he’s quite hilarious, in fact) and by the time he’s done and gone, it’s 6:45 and we have no groceries….  So we end up eating out!!

O… M… G….  After 145 days of All-Barbeque-All-The-Time, I can’t wait for tomorrow and the chance to cook in the kitchen!!

BTW, we now just have a few cosmetic aspects and repairs to tackle – paint, new switches and receptacles (not white), some baseboard and trim (like below the cubby-holes on either side of the room), etcetera.  We also need some furniture in there — we’re thinking we’ll go with either a stainless steel or a butcher block work table…. When we have visual updates, I’ll post new photos.  In the meantime, however, take a gander:

Heartfelt thanks to everyone who’s offered support and sympathy over the last four and a half months!!  We’ll try to repay you with a few recipe offerings in the coming days and weeks!!

~ One of Seven

She Said

I receive a phone message from the area manager of installations for Home Depot….  He wants to know if he can come by to see how the tile backsplash is coming along.  Sort of a “spot check”, I gather, on the installers

I call him back to let him know that he’s welcome to come and check it out, but they finished yesterday.  He’s surprised, since it was scheduled as a two-day job….  I explain it the way it’s been explained to me:  the mortar for backsplash tiles dries more quickly than for floor tiles; hence it could be completed in just one day.  “Ah, yes; that’s right.”  Well, he’d still like to come and take a look, if that’s all right with me….

I haven’t completed the sealant, but he thinks it looks really great.  He reviews with me the items that have yet to be completed by Home Depot:  some of my cupboard doors were damaged and need to be replaced, one end cabinet arrived with the wrong finish, which needs to be rectified and I need to have some fill put in at the bottom of the cubby holes, as a base.  I also need that crazy little stopper for my shutters!  No problem; he’s making notes and he’ll take care of it.

As he’s leaving, I make a point of telling him how wonderful the staff we’ve worked with has been.  Didi, Mary and Joanne have all been extraordinarily courteous, helpful and humorous.  We’ve appreciated every interaction and have felt that we’ve been treated extremely well by everyone.  He appreciates hearing every word – he says it’s great to hear the positives, since most consumers only ever make a point of delivering negatives.  Mental note:  I should put all this in writing for these employees and their managers.  They really have each done a superlative job.

Back to the task at hand:  washing the grout dust off the backsplash and applying the glossy sealant!  It really does look pretty awesome!!  Take a look for yourself: 

Next….  Finally…!  The range and hood!!  Dare I believe it’ll actually happen??  Stay tuned!!

~ One of Seven

She Said

Today is the day we’re supposed to get our slate backsplash.

Alas, it was only at 6:20 p.m. yesterday that I realize I’ve never had a tile delivery!!  I call Home Depot – the same one that’s been having all the computer glitches since having their system replaced.  It takes them a bit of time to find the order.  Looks like the tiles are still there.  The gentleman on the other end informs me they’re open until 10:00 p.m., if I want to come and pick them up.

Ummm.  Since I’m starving and therefore nearly homicidal, the answer is likely “no”.

I check my calendar and apparently have not marked down what time the installers are slated (…get it?  Ugh.  I’m not feeling funny today…) to arrive.  What if they arrive at 8:00?  I call Ottawa Diamond Flooring, who is doing the installation.  Naturally, they closed at 5:00 p.m. and it’s now 6:40.  I leave a message explaining the situation and indicating that, since I’m not sure when the installers are going to show, I would be willing to pick up the tiles in the morning, assuming they don’t have another plan.

Amazingly, I did manage to sleep last night, even knowing that, if the backsplash doesn’t get done, it could push back our hood installation next week.  Mooby is right, though, if there’s a problem, it’ll just have to get fixed.  We’re so close!!

At 8:02 a.m., I receive a call from Jessie at Ottawa Diamond.  Her delivery guy is on his way with the materials and the installers are scheduled to arrive between 8:00 and 9:30, so everything should be fine.

The delivery arrives around 8:30.

Our slate is to be installed on the wall where the hood fan will be hung and the range will be situated.  It’s a cool offset to the floor tiles, which are square; these are rectangular, but irregular (unlike “subway” tiles) — Eames-esque, supposedly.  They range in length from 2” to 4” to 6”.  I hope it’ll look as great as I think it will!

I’m suddenly clutched by the thought that maybe these tiles won’t match (hey, I’ve admitted to the paranoia before…)!  I check through all four boxes.  Turns out I was right, in a way – one of the boxes doesn’t contain as much brown and gold as the others – much more of the bluish-grey tile, and so I’ll reserve that one and talk to the installers about it.

The installers arrive at 10:30.  It’s Charles and Rob again.  Charles’ had to take his daughter to the bus this morning and that’s why they’re late.  Frankly, I’m just glad to see them.

They need to avoid the spot where the venting for the hood fan will go, so I go over that with them.  Rob’s working the saw and Charles is gluing the tiles on.  I thought this would take two days, as in the case of the floor, but it seems the mortar dries faster for wall tiles and so they can grout and finish today!

So, after sticking all the tiles to the walls, they apply the sealant that was used originally for the floors.  This, apparently, delivers a permanent seal.  Turns out, the glossy stuff is just a temporary finish – two to five years, depending on the wear.  I’m okay with that, because I love the look, so I’ll be happy to reply every couple of years.

Next, the grout.  Holy cow, what a freakin’ mess.  It’s everywhere!  I’m cautiously optimistic, however, that they’ll do a good job cleaning.  And that they haven’t scratched my brand-new cabinets and pristine countertop.  But we’ll see.  Oh, we’ll see.

Finally, they’re done and “cleaned up”.  Who knows how many more hours will be required….  Fortunately, the counters and cabinetry seem to be in tact, although I did find some stuff that resembled crazy glue on the counter.  I seem to have got it off, though, after wrecking a couple of nails.  There are also a bunch of globs of grout cemented to my floor now; that takes a bit of work….

I really like the effect!  The same, but different!  I’m actually trying not to make any judgements until tomorrow, when I’ll have to wash it all down to get the (grout) dust off the tiles and then apply the glossy sealant that we also used on the floor.  I’ll post a photo once that’s done….

Can’t wait for Mooby to see it when he gets home!!

What’s next?  I can hardly believe it….  The final appliance installations!  Stay tuned!!

~ One of Seven

She Said

The Latitude installers return to put in our Silestone backsplash.  Again.  Hopefully, the fabricators got it right, this time….

The window given to me was 11 a.m. to 3 p.m.  They arrive right in the middle, at 1:00.  One installer is the same as two weeks ago; the other is new.  I try to make a joke, but I don’t think they’re having a good day.  Or maybe I’m just not funny….

I’m feeling trepidatious.  What if the same thing happens again?  I’ve got a couple of installations hinging on this coming out right… today.

Second time’s a charm, I guess!  All that finger crossing’s paid off and it looks friggin’ awesome!

To be honest, I’m really glad that I asked to have the backsplash reach up to the bottom of the window, since it turns out that the window sill is seriously crooked.  The backsplash manages to camouflage this fact.  If it had been designed to be a 3″ backsplash, which is typical, I think it would have emphasized the problem.  Since it’s a custom order no matter what (as it would be with granite or Corian), it didn’t cost us extra money, except in terms of 2″ of materials.

The installers take off and now I’m just waiting on the hood installer to take a look at the wall were the range and hood will be, so that he can indicate on the wall where not to tile (“X” marks the spot… at which the venting will be cut out).

Next step:  the slate backsplash!  Stay tuned!

~ One of Seven