I’m already over it. This kitchen trend is everywhere and overdone.
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Comments (10)Oh yes - daylilies! The week before I ripped out all those hostas, I was one tier down on the same bed (it's a two-tiered bed that turns into a 4-foot retaining wall) ripping out every orange "ditch lily" the previous owners had also planted. They didn't belong in such a structured spot. The flower stems would get so long they'd bend over and lay across the steps and all the leaves just looked messy. I spent a whole day tearing those out. I tried to give them away but no takers, so off into our "yardy bins" they went and the city took them away. That was a LOT of work and I could tell by all the root bits left behind I may be digging those up for years to come. They started to grow everywhere, even places where there was no dirt. Frustrating. In place of the ditch lilies, I uncovered 2 hosta I didn't even know where growing under that jungle! I'm not sure what they are - could be gold standard and blue cadet. Kind of small for a gold standard, but they were hidden and competing with all those lilies. Time will tell. And I had room to plant two new Liberty and a nice June. There's even more to tackle in that upper tier - a whole half of the bed is still crammed full of blue cadet and a tiara (I think it's golden tiara) that are just smooshed in together. Part of of the poor tiara is growing out from under the blues. I'll have to do some major thinning. Maybe when I rip out some other undulatas from a hillside I can transplant some of the blues and the tiaras to those spots. Those old undulatas get massive - over 4 feet across each and I have SIX of them to remove. Better do it while my back is still strong. :)...See MoreOld period kitchen. What's not overdone re. counter/backsplash?!
Comments (26)Thank you everyone for your thoughtful responses, and I'm sorry it's taken me so long to get back to you! First of all I want to say that I'm not sure, but it seems a few of you may have the idea that my kitchen/house is from the 1930's but it's 1913. I may have misunderstood your comments but someone may have confused 1913 for 1931 - not sure! ;) Thank you for the link! Prill - yes I'm considering soapstone as I *think* my first choice as far as something dark grey/black goes. Thanks! rjr220, artemis78 and the others, YUP I totally hear you about starting w/ needing just a dishwasher. Ha! First it was dishwasher, then it was oops we need a new electrical service/box, then it was well since they're tearing up the drawers and half a cupboard to install the sink, we might as well FINALLY give ourselves the excuse to replace the god-awful countertop...and we can't put in something nice and then just leave in the god-awful backsplash (which needs new outlets put in anyway)...and so it goes! rjr220: I've always loved hexagonal tile. My parents' bathroom had it and our current upstairs bathroom has it too (with the occasional blue one thrown in). Are you sure that would be appropriate for a kitchen countertop of 1913? I thought those were seen more in the '20's? It's tempting, and I've seen how tight they are - at least the original ones - but still, I think I want to avoid so much white on the countertop. That said, you've got me intrigued so darn you - I might have to do some googling for nice examples. Feel free to share pics! Cute little kids are a bonus! :) Oh and btw, I live in the NW - not the NE. bmorepanic - thanks for the info on metal. From some googling I see that there was some metal used at that time but not usually stainless steel itself quite yet, as it was invented the same year. Still, in the metal family...not too bad a stretch it would seem. Caesarstone is indeed one of the materials I've considered because - while it looks less natural to me - their dark grey color is perfect. Not too close to black, and not as light as unoiled soapstone. What I'm wondering now is what the price is - or how much less it is than things like honed granite, soapstone and stainless steel. The reason I ask is that it would be great if it were significantly less, cause I've fallen in love with some VERY EXPENSIVE subway tile and could only pull off getting it if I downgraded in the countertop material. I would never have considered slate, but now from googling I see there are some very nice, not necessarily modern looking options there! Thank you. As for your comment that my kitchen is nice?! Really?? Are you sure? I think it's pretty horrid! I mean there is definitely some charm there, from the original things still being in place...but the wood floor is pretty badly damaged and probably can't take another sand, and the lower cabinets aren't original and are just plain...the drawers are awful (one won't even close) and the countertop/backsplash is painful. Oddly, very oddly, I'm feeling a sense of loss over getting rid of the warm tone of the backsplash. I'm fighting the white thing because of all the other whites around. The backsplash I can't really afford but love is actually a similar color but more muted and beige than pinkish. But there is a hint of peach or pink, and they are 2x6 tiles which is the way the kitchen's subway tile would have been. I just don't think it would have been anything but white, unfortunately. I don't mind going off the beaten path but if I ever want to get my home registered on the historic list, I wonder if they'd accept a colored backsplash (?). As for the lower cupboards, I'm assuming that originally the kitchen had wooden counters on lets with curtains or something like that. I think the reason they put only new lower ones in and not upper is cause the upper ones are original (at least I'm guessing they are - I should show you the West wall which is ALL cupboards including an ironing board cupboard and spice cupboard. On that wall they are very big and fat and deep - but they all have the same solid wood faces w/ same molding. I do like how the upper cupboards go all the way up to the ceiling. I love your sink cab idea, thank you! I like the look right now of lower cupboards being a darker color than the upper ones. So I could always just paint the lower ones something interesting...maybe a farmhouse kitchen green type color? Or someday if more money comes in, I'd of course love to replace them with something like real wood with the proper furniture-style legs for the period. Circuspeanut - when you suggested colorful tile for the backsplash, did you think the house was from the '30's? It seems people here were assuming that which is why I ask; I don't think they did that back in 1913. That said, I'd love to see pics if you have any examples. Thanks for the positive feedback about stainless steel, and no I wouldn't do a shiny surface for the countertop! ;) cheril27 - you love my kitchen too? What's going on here??! :) I appreciate your comment about soapstone turning a charcoal color after some neglect. I REALLY don't want black, and I REALLY don't like the lightness of the unoiled soapstone. And hey - I'm really, really good at neglect - haha. lazygardens - I just don't think I have it in me to do too much white/light, but that may also be cause i have a history of being unadventurous and I want to try something different. I'll be doing splashes of color regardless, as I've always loved that look in a kitchen (as long as not over the top silly). That's basically all my kitchen is now (a bunch of white), with the exception of the horrid pink backsplash. And already it feels too white. But I see your point about how kitchens were back then. Except that I've seen a LOT of 1913 homes w/ original wood countertops which are pretty dark. Also, our kitchen is small and dark and I'm in the camp of going with dark when in dark and wowing with light when in brightness (sunlight). To a point, that is. Thank you for your suggestions! honeychurch - your kitchen sounds beautiful! I have to see pics! As for having light colored wall paint, which I currently have, I think I'm going to get a little weird this time and do either bright or dark paint on the walls! That's because there is very little wall space, and also cause with all the light on the cupboards it needs more contrast. There is no molding to separate the walls from the ceiling, and I was pleasantly surprised by how nice it looked to paint right onto the ceiling the same color as the walls. Sometimes that works in a house and sometimes it doesn't, but in ours, it offered a cozy cave feeling while also feeling less cluttered somehow, if that makes sense. Or just...I'm not great at describing things here but it gave a feeling of continuity (?). farmhousebound - I'm having a hard time doing searches on this website but i"ll try again in a bit here. I want to see your pics! I agree that one should just do what one wants. I struggle with wanting to impress others since I've always had awful, outdated kitchens (!) but also, if the home becomes historic (registered), I'm sure there will be a few rules. In the end I'm sure I'll go with my gut and happiness over the historic home thing, if they put too many rules on me! sweeby - charming kitchen! Again, 1913 though - not the '30's. I would love to do wood, but between the upkeep and the fact that when looking from the dining room you see the room-length dining room real-wood buffet which leads straight into the kitchen's countertop... It's almost like one really long countertop that starts in the dining room and ends at the far end of the kitchen! So too much wood is maybe not a bad thing but...I don't know if the color would need to match or would need to be in great contrast in order to be gotten away with! Allison 0704 - That link was great, thanks! I like the cottage look best, much to my surprise. Either that or it just reminds me of my grandmother's house (also 1913). Her house was/is a 9-bedroom farmhouse and was big. The kitchen was huge and yet was totally cottage style, it seemed. I thought I liked the Shaws sink - and I do - but the sink in the cottage pic from your link is very nice. Also, I have two windows just above my sink that look just like those windows. Holligator - thank you for the encouraging words about soapstone! Artemis78 - I very much relate to everything you wrote. I want a period kitchen with a hint of eclecticism and my own style. Thanks again everyone! More questions to come but for now I need to go to SLEEP as it's 2:24 a.m. here! p.s. is there no way to respond to each individual more easily having to go back and forth so much? Not "quote" option to respond to?...See MoreAre rub-through distress marks on cabinets are overdone/passe'?
Comments (41)Bee, LOL using Marcolo's shoe-glancing/"anyway..." technique, I just read that thread, it was great. mtnrdredux, those are lovely == and that's my favorite knob shape. Coincidentally, after I told him I didn't want the distressing after all, my finisher came up with the idea of adding in some brush strokes. allison, thank you! for the David T. Smith link. Wish I had known about him previously, and am saving the link for my freestanding island (to be added.) My kitchen is already built, awaiting painting, and has some of those elements, though my doors are overlay. Thanks for all the photos, can't help but love most of those distressed pieces. I especially love your sofa table. jdesign, all these years I thought Downsview cabinets were from England! They sure are gorgeous. I've decided I'm not going with distressing at all, because the only kind I'd want would be the very subtle. My finisher is extremely talented, but I do not yet have within me the sense of exactly how that should be done, and I'm not sure he has that experience or sense within himself yet, and my experience has taught me that if someone doesn't have "the vision" within themselves on things like this, it's not going to come out in the product. So, I'm going to play it safe. I'm very grateful for all the ideas and instruction you all have given me, it's of immense help!...See MoreI’m distraught over my friend’s dog
Comments (55)Bestyears, I was keeping it vague because discussing dog training methods can be equal to politics! Try telling some of the militant rescue groups that you will be using a different training method than the one they strictly follow ... you will never get a dog from them! Here are two articles from two opposite theories that gives you an idea of how they think. 1) https://positively.com/victorias-blog/balanced-dog-training-theres-nothing-balanced-about-it/ 2) https://www.nitrocanine.com/blog/2015/06/12/in-defense-of-balanced-training/ With my rescue I started out with a purely positive trainer. It worked great in the house and yard as the dog is very food motivated ... BUT outside none of the training made a difference. Critters and the chase were a much higher reward than anything I could offer. I even tried carrying filet mignon! I was being dragged around town by a crazy dog ... even with the easy-walk harness the positive trainer told me to buy. The dog just walked sideways and pushed into the harness. The last straw was when on a walk the dog nearly knocked me, and my father, to the ground when trying to get a squirrel. I had to kick the dog to stop her lunging and get us untangled (my Dad also had our smaller dog on leash). I looked for a different approach and found "balanced" training. The trainer I found is slightly different from #2 above in that they do use food rewards. Happy to message you a link to the training program website and the actual trainer I used. We now go on off leash hikes and I get stopped regularly by people who comment on her behavior and level of training. I got so many questions that I started carrying business cards for the trainer!! One of those people actually contacted and used my trainer, even thought she isn't local. Do your research and choose the trainer and method that best works for you and your dog. The best method will most likely be a combination of several different ones....See MoreM Miller
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