Our kitchen remodel has finally started! Tygh and I have been talking about and planning this for the full year that we’ve lived in this home. We had about five interviews and bids with various contractors. We finally selected Revive Remodeling and Design. I like the owner Don and his wife Laurie. They are an older couple (like us!). Don is easy to communicate with and seems honest and exudes integrity.
That being said, we’ve had some ups and downs already. I think part of this stems from the fact that this is the first time Tygh and I have ever been involved in any sort of major home renovation. We planned, we selected, we (gulped) paid large amounts of cash and yet there are still questions and issues that pop up every day a contractor is here. I am very, very grateful Tygh works from home and is here to oversee the work as it’s being done.
We have survived an entire week without a kitchen. And very well, I might add. Tygh set us up with a massive propane burner outside. We have our camp stove as well and are using the same bins to wash and rinse dishes that we use for real camping trips. Last weekend, I managed to make a huge batch of spaghetti sauce from our own tomatoes on that propane burner.
We’ve set up a few tables in the family room with microwave, toaster, coffee maker, utensils. And another card table and shelf to hold plates, cups, saucepans, spices. I’m amazed at how we’ve adapted to this. Reminds me of camping, except we have electricity and access to a shower and fresh water. Washing dishes is the most challenging part of this. And planning meals. Each meal we prepare has to meet several criteria. Is an oven required? If so, no. How many pots and pans will we dirty? More than two is a no. How many dishes will the meal generate? More than a small bin’s worth is also a no. How much prep does the meal involve? The indoor work table is a bit lower than typical countertops and, I confess, it hurts my back to stand to cut and dice veggies at this height.
I am also grateful that I spend three days a week at our daughter’s home caring for our grandchildren while she works. I am able to do our laundry at her home. I can also prep meals there on a regular countertop that limits the strain on my back. This week I made roasted cherry tomato sauce and a huge batch of tomato basil soup at her place while I was there with the kids.
Because our remodel has coincided with peak harvest season, we haven’t managed to preserve as many items from our garden as I’d like. But we are resourceful. Rather than using a water-bath system, we are freezing things. Spaghetti sauce, roasted cherry tomato sauce, tomato basil soup. I see we have a lot of peppers ready to harvest…my job this weekend is to figure out what to do with those so they don’t go to waste. Stay tuned.