Absolute Bodo Archives

Linda Bodo is the Founder of Propabilities Corp., studio that specializes in the design and manufacture of props and digital signage for shopping centres, trade shows, and large scale events.  Contact her at lbodo@edmontonians.com or visit www.absolutebodo.com

Click here to read Bodo in 2006 or, click on the month below to read her 2007 Absolute Bodo stories.

Jan07 Feb07 Mar07 May07 Jun07 Jul07 Sept07

July 07

A Grill… A Drill… And some skill

I have spent years transforming our patio into an outdoor sanctuary for dining, entertaining and generally just hanging out. Rustic chandeliers dangle over tables covered with Provencial fabrics. A sitting area offers the ideal location for reading the paper, playing Scrabble or catching a few zees. A small fountain murmurs over a tiled buffet that plays double-duty as a bar or food service area. The buffet was actually the first DIY project that I wrote about for Lively Lifestyles three years ago this month.

Cushions, candles and candelabras add colour and ambience, and custom heaters take the chill off on cooler nights. Clay pots crammed with bedding plants, herbs and climbing vines provide food for hummingbirds and foliage for fleeing chipmunks. Depending on my mood, outdoor speakers whisper Verdi’s Four Seasons, or blare Gwen Stephani’s Sweet Escape. Plans are in the works for a double-sided fireplace scheduled for installation some time next year. I L-O-V-E my patio.

My BBQ, on the other hand, was another story. My parents gave it to me some 20 years ago when they upgraded to a new one. The years had not been kind to my grill: faded paint, rusted hinges and a broken wheel left it looking haggard and unsightly. Only one burner worked… the self-ignition did not operate… the wooden handle was absconded by a squirrel who chewed the knob off in a fit of rage. We lost the cover years ago when it blew off in a windstorm and disappeared into the river valley. It was indeed a sorry sight, but I did not have the heart to get rid of it.

Then, some time during our long, hard winter, tragedy struck—my outdoor grill went to BBQ heaven. I lamented briefly, hit the streets in search of a replacement. After much mulling around, I decided to purchase a propane grill insert that could be dropped into a custom made enclosure—complete with storage, decent counter space, and heavy duty wheels for mobility. Finally, our Barbie would complement the rest of our outdoor living space. I completed the task in two week-ends. Here’s how…

BodoBuilt

The gas grill industry recommends a 24-inch clearance between a propane-fueled grill and any combustible material, so steel studs and backerboard are an absolute must. When designing your unit, create a base large enough to include plenty of storage for tools and tanks. Ensure you have enough counter space around the grill for plates, tongs and a glass of your favourite wine. If you are feeling brave, add a raised lip at the back of the cart to create a stand-up bar where guests can hang out while you grill. Battery operated LED lights with flexible necks easily clamp onto work surfaces for a little extra illumination.

MATERIALS

Steel studs/steel channels • 3/4‘” self-drilling metal screws

1/4” & 1/2” backerboard • Backerboard screws

3/4” plywood (to attach wheels)

Stainless/wood doors/hinges

Tiles/Stone • Sealant • Mortar/Sanded Grout

Heavy duty wheels with brakes/nuts, bolts and washers

Vent 

TOOLS

Tape measure • Tile saw

Trowel/spatula • Drill

Bucket/gloves • Spacers

Framing square

Circular saw with metal, masonry blades

DROP IN GRILLS

Drop-in grills come with a template or specification sheet to calculate the opening for the BBQ. Determine the height and width of your caddy and cut studs accordingly. Be sure to leave an opening for storage doors.  Assemble frame with self-tapping screws and attach 1/4” backerboard for sides, 1/2” for counter top and 3/4” plywood for base. Cover plywood with 1/2” backerboard. Cut opening in the backerboard at the lower back of unit for a metal vent to provide air circulation for any gas build-up. Bolt wheels onto bottom plywood sheet. Use exterior grade tile, stone or slate to cover exterior of caddy, including the interior floor, adhere with mortar. Start at the top of unit. Let dry 24 hours and grout. Seal grout and drop in grill. Attach doors.

EXISTING BBQ CADDY

The availability of replacement parts has extended the operational life of our barbecues. If you want to hang onto your existing grill, you can up-grade the unit easily. Create the look of a built-in by constructing a garage to park your BBQ in. Check out this site for instructions www.lowes.com/lowes/lkn?action=howTo&p=LawnGarden/BarbecueIsland . This is a comprehensive site that will walk you through the process, step by step.

Today, the grill caddy is an integral element of our outdoor entertainment center. This appliance has become another piece of furniture that transforms into an instant serving area for appetizers, or the perfect spot to conduct quality checks on the evening’s menu. Bar stools are pulled up to the BBQ island where guests hang out, give the chef advice, and share an aperitif while mouth watering aromas waft from the grill. If the wind shifts or the rains descend, we switch gears and wheel it to a protected location, barstools and all. On top of all that, it is a one-of-a-kind model, uniquely designed, and hand crafted. I L-O-V-E my barbeque.

June 2007 Grape Expectations by Linda Bodo

Wine tours are becoming increasingly popular destination holidays. Last fall I wrote about our annual trip into the South Okanagan to restock our wine cellar with some of Canada’s finest wines. We’ve actually been chasing the grape for a long time.

Twenty years ago, during our whirlwind courtship H and I took our first trip together, to Napa’s romantic wine country…with about 30 or so of his associates from the Earls Restaurant Group. It was my first foray into the life of restaurateurs, viniculture and the art of quick recovery from nasty hangovers. As we made new friendships with each trip, we also learned that wine is a serious business. Acidity, bouquet, and complexity became regular vocabulary during tastings. As Earls expanded over the next 10 years, so did our knowledge of the liquid poetry.

Every other year, we would pack our bags to embark on a fact-finding mission with colleagues from across the country to select new house wines. To some of the smaller family operated vineyards, that could mean an entire year’s production of a particular grape variety. Eagerly, they would wait our arrival and welcome us with open arms in the hopes of becoming Earls new signature wine. This gave us an insider’s view of daily operations, harvesting, bottling and marketing. Walking tours became jaunts through history as we wandered through row upon row of gnarled vines laden with the fruit of the vine.  

And then there are the memories…In Santiago, Chile, the Cousiño Macul winery hosted a luncheon for 40 of us under soaring oak trees laced with bougainvillea. The enigmatic owner, Carlos Cousiño was the spitting image of Anthony Quinn—with the same captivating charisma. He spent the afternoon delighting us with stories of his sixth generation vineyard while attendants served course after course on crisp linen tablecloths…

We learned the fine art of riddling first hand from a master at Domain Chandon in Napa Valley who whirled and twirled champagne bottles for a living. With a practiced twist of the wrist, he rotated the bottles and spun them from a 45-degree angle to a 60-degree slant. The process took several weeks, depositing sediment in the bottle’s neck—the catalyst for bubbles and popping corks. And I thought the Riddler was a Batman adversary…

After an afternoon of tasting, we joined the staff at the Deinhard Estate for a glorious autumn afternoon on the banks of the Rhein, harvesting Riesling grapes. The vine covered slopes rolled toward the river in a tawny palette of vermillion and tangerine with tendrils clinging onto supports for dear life as the weight of ripened fruit became harder and harder to bear. A light mist descended from the heavens and the smoky scent of damp loam rose from the earth, permeating the air around us…

And, if you’re in Germany during the fall, OctoberFest is a must. We wandered into a beer pavilion, overwhelmed by the crowd and worried that we wouldn’t find seats. A gentleman invited to join his table. It turned out he was the head of Siemens and this was the corporate venue. A good time was definitely had…

At a vineyard in northern Italy, we descended into the family’s personal cellars. Behind wrought iron railings, collections of wine slept under a web of mold that enveloped each bottle. For each male born into the family, 1000 bottles of wine from that year were cellared for his wedding day. By contrast, 300 bottles were stored for each girl. How’s that for inequality?…

Stretching as far as the eye can see, the vines of La Rioja, Spain thrive in the Ebro Valley, where we visited a small Bodega early one morning. The owner had forgotten we were coming and didn’t have a translator on hand for the tour. Undaunted, he lit a roaring fire in a cozy room, opened several bottles of velvety wine and plated generous chucks of local cheese on a long wooden bar. As we made ourselves comfortable—and started sampling wine at 8 am!—our beret-clad host hopped on a bicycle and peddled off to the next village. He returned shortly with his grandson saddled on the handlebars—the only English speaking inhabitant in the village. The 12-year old went on to fastidiously explain the family operation… 

These slices of time permanently reside in my heart and soul. They have become divine memories of places and people that summon a smile, a giggle, or a picture perfect image. Two decades later, H and I are still married… still drinking wine… still touring vineyards… still discovering the magic of the grape.  

Cool Grapes

Frozen grapes can be as scrumptious and addicting as ice cream. You can use the red or green variety, although seedless is preferred. Wash thoroughly and toss in the freezer on a paper towel-lined tray and forget about it for a day or so. The lush little insides develop a sorbet-like consistency and the sweetness becomes magnified. They say this treat is better than sex—you decide.

Grape-scape

Yes, you can grow grapes in our northern climate. Plant them in full sun, preferably in a location that traps and generates heat: the south side of a brick house, for example. Shelter the vines from wind and winterize under a healthy cover of mulch and snow. Grape cultivars that a suited to prairie conditions include Alpha, Beta, Valaint, Dakota, Svelter and Hungarian. Valiant and Beta—similar in taste to concorde grapes—are the most hardy… Hungarian the least. But visit your favourite greenhouse for hardy varieties that will withstand Zone 3 winters and get detailed planting instructions. Enjoy jams, jellies and juice from your own garden.  

Leaf Brief

Grape leaves aren’t just for photosynthesis; they also make great vessels for steaming fish. Blanch large leaves in boiling water until soft, then rinse in cold. Lay three leaves in a fan pattern with stem ends intersecting to form a triangle and place four to six ounces of fish (any firm, white-fleshed fish) in centre. Add lemon wedges, dill, sea salt and fresh ground pepper. Fold leaves over fish into tight parcels and steam for five to six minutes. Mmm, mmm good.

Raisin the Alarm

Did you know that all grapes and raisins are toxic to dogs? In 1989 a disturbing trend emerged from the Animal Poison Control Center: nearly all dogs reported to have eaten grapes or raisins developed acute renal (kidney) failure. Be sure to keep the clusters out of Buster’s reach.  

Medi-seed

May 2007

As I told you a couple of months ago in my column, it all started four years ago with my obsession for a stone kitchen sink. After months of wrestling with obstacles and setbacks, the limestone basin was finally installed, proving to be worth every bit of the struggle. It has become the heart and soul of the kitchen and the triumphant result inspired me to give the rest of the kitchen a facelift.

At first, I thought just replacing the countertops and backsplash would bring the balance of the kitchen in sync with the sink. Brazilian granite had been selected for the arched sink backsplash, so additional stone was ordered for the tops. Eventually, the plan was to renovate the entire kitchen but, in order to keep costs manageable, I decided to get the ‘Cuisine of my dreams’ in stages.

The following week, when the stone supplier templated the counter tops, he informed me that it was not as simple as tearing out the old tops and replacing them. Stone weighs considerably more than Corian or Arborite so the existing cabinet’s old bones would require beefing up to accommodate the additional load. Maybe this piece-meal philosophy of revamping the kitchen wasn’t such a good idea after all.

While cabinet shopping I had an epiphany. With all the mess of tearing out the old cabinets, I might as well rip out the 1970s sunshine ceiling and update it. We had lived under the glare of an airport landing strip long enough; task lighting; low voltage pot lights and under cabinet lighting would create a softer atmosphere. One realization led to another. We spend most of our time in the family room and kitchen—why not make it the hub of the house by combining the two?

Now I was on a roll. The galley shaped kitchen had always felt long and narrow; removing the wall between the family room and kitchen would integrate the two and create a wider kitchen with the addition of a raised bar area that would extend into the family room. Why not take the chill off winter evenings with a fireplace? Dinner guests usually congregated in the kitchen—a larger gas cook top and warming oven would accommodate periodic Sous-chefs who helped with meal preparations. And, the pièce de résistance, an epicurean luxury: the Pot Filler tap right at the stove to fill pots, woks and kettles without sloshing them across the room from the sink. Wow, this new kitchen would surely be the ‘Cuisine of my Dreams’. But, getting there was another story…

In the ensuing seven months I spent a great deal of time wondering if I really needed the kitchen of a master chef. Initially, I thought escaping the tyranny of the kitchen somewhat appealing. My husband pooh-poohed the idea of eating out every night. “You’ll be sick of it in a week or two.” The obsession lasted four days before I started devising ways of preparing meals in the microwave. The temporary lack of running water in the kitchen forced us to wash dishes in the bathroom sink. Soaps and toiletries were gradually replaced by stacked plates and dish detergent. The living and dining rooms became mini-storage units for boxes and containers filled with everything but the kitchen sink.

Month five. Working from home had become challenging. The dogs and I were relegated to the confines of the den where I lined the bottom of the closed door with towels to escape the fine dust settling in on every horizontal surface in the house. At least once a day, the dogs would escape their imprisonment, but I could always locate them by the trail of footprints in the dark hardwood floors. Exhausted, the vacuum cleaner finally blew up and was immediately replaced with an industrial strength shop vac that could suck the rivets off a 747. Weekends were spent washing and dusting until I could no longer write my name in the grunge. I started to fray around the edges. The days had become a blur of phone calls, early morning starts, last minute decisions and Pledge Dust Mitts.

Month six. The cabinets arrived and the bare room began to resemble a kitchen again. I was able to put away the pots, pans and plates that had flowed into the rest of the house. The new cook-top required amplified ducting vented straight from the range to the roof—putting the flue right through the center of an upstairs bedroom. Ouch. After the four-burner masterpiece—complete with grill and griddle—was installed, I buffed the fingerprints off the stainless surface and jubilantly placed a large pasta pot under the pot filler, eager to prepare our first home cooked meal in months. Problem: The natural gas hadn’t been hooked up. A week later, it finally fired up… for one glorious day before it conked out and a repair tech had to re-adjust the ignition device. The Venetian glass pendant lights for the bar area arrived in pieces, and I was informed those shades were no longer available. Double ouch.Month seven: Cabinets installed… stove working… new lighting… toasty fireplace warming the cockles of my heart. The kitchen was about to come together in one final, thrilling pinnacle—the granite counters were to be installed. At first, the counter guys would be an hour late, then three. I killed time by hanging a few paintings until the installers arrived to lay down the polished Citrus Lapidus. I noticed one of the seams didn’t butt up. “No problem, Ma’am. We’ll just grind the stone to even out the two sides. Oh, don’t worry… there won’t be much mess.”

By the time the crew left, the room was fogged-in and the paintings wore a mask of fine granite powder. Through clenched teeth, I swore unrelentingly as I wiped, washed and waxed yet one more time. Exhausted, I fell into bed that night dreaming of sautéed onions, freshly baked olive bread and sizzling Angus steaks. Without a kitchen this long, I felt deprived and disoriented, not to mention sick of takeout.

Truth be told; the final result was worth every tear and broken nail. The kitchen is absolutely gorgeous—indeed, it is the ‘Cuisine of my Dreams’. It’s been four months since the last tradesperson left the premises… Hmmm… the master bedroom could do with a bit of remodeling. How quickly we forget.

Contact her at lbodo@edmontonians.com or visit www.absolutebodo.com  Click here to see archive editions of Absolute Bodo by Linda Bodo

Absolute Bodo  - Absolute Tips

Renovating your kitchen is usually the most cost effective upgrade to your home. If you are remodeling your kitchen as a face-lift prior to selling it, spend no more than 10 to 15 percent of the value of your house. If you are going to remain in your house for more than five years, spend 25 percent or more. In most cases, you will recoup the cost of the renovation when you sell.

While kitchen renovations can be expensive, don't skimp on design, appliances or labour. These are the basis for a functional kitchen: Get the best you can afford. To cut costs, use stock cabinets instead of custom work, laminates instead of stone, and keep your current appliances if possible. Try to keep existing plumbing and electrical. Don't make structural changes to the room, and make the most of small improvements like new paint, wallpaper, curtains and decor.

Make sure that all planning is done before you start work. Any changes part-way through the process will be expensive. Trust me.

REMODELLING MONEY SAVERS:

1. Use existing structural elements

If you have interior brick walls, ceiling beams, concrete or wood floors that are starting to show their age, consider refurbishing these surfaces instead of replacing them.

2. Build the addition up or in

It's more expensive to build an addition outward than upward. Foundation work (for building outward) is expensive. And it's even cheaper to build inward than upward. Got any spare rooms you can repurpose for other uses? If function rather than space is what you're looking for, consider this option.

3. Avoid moving the plumbing

After you get the estimate from the plumber, you may have second thoughts about moving the kitchen sink five feet to the left. While plumbing work is expensive on its own, moving it can double the cost. Probably easier said than done—most often, the reason for remodelling is to redesign the kitchen floor plan.

4. Do it yourself—DIY

Weigh the values of doing it yourself versus hiring a professional. In many cases, the learning curve is so steep or the need for specialized tools so great that you end up hiring tradespeople anyway. But if you are concerned about saving money, not time or misery—and have some talent and knowledge—yes, it's almost always cheaper to DIY.

5. Use existing electrical work as much as possible

Like plumbing, electrical work is expensive. Instead of completely abandoning and redoing your current wiring, explore the possibility of supplementing it.

6. The worksite

March 2007

That sinking feeling.....1000 pounds and a crane

by Linda Bodo

It started four years ago with a kitchen sink—more precisely, a farmhouse sink. These well worn vessels have commandeered country kitchens and governed a gambit of gardens throughout rural Europe for centuries. Sculpted from stone, these gargantuan basins can easily accommodate a week’s worth of dishes and an army of pots and pans.

My existing kitchen had a typical double-basin, stainless steel sink: functional, easy to maintain and extremely boring. I love the idea of genre-mixing, so I decided to retain the existing cabinets and countertops and add an element of Old World charm with a traditional apron-front sink. Amid pencil sketches, magazine clipping and photos I went about the business of researching and sourcing materials. I measured and re-measured, created a full sized template; then fine tuned the measurements again. I played with colour for hours, mixing and matching hues… finally deciding on just the absolute perfect tone. Kitchen photos were cut-and-pasted with various sinks to clearly visualize the finished effect. Hmm, I think I’ve thought of everything.

I located a dealer in Arizona who fabricated custom farmhouse sinks in Mexican quarries, and selected a nougat-coloured limestone that resembled burnished petrified wood with sepia and bone veining. Carved from a single slab of stone, the sink required six weeks to complete—plenty of time to plan a holiday down south in our motor coach to pick up the sink, and save money in the process by buying direct. The sink retailed for approximately $3000, my cost would be $1200. Hmm – a holiday and a bargain in one fell swoop... how clever of me.

Weekly phone calls and e-mails ensured that the vessel would be ready by the end of February. On March 1st, we left the lashing cold and snow of the city for the sun-drenched mountains and canyons of Arizona. Arriving three days later, I headed directly to the outlet.

“Hi, I’m Linda Bodo, here to pick up my farmhouse sink.” I yelled enthusiastically, tossing all my paperwork on the receptionist’s desk. After a few moments, my sales contact appeared, looking apologetic. Apparently, my sink had not arrived yet… but, she assured, it would definitely be in by the end of the week. Hmm, we just might have to spend an entire week in the sun while waiting.

The following week I received the call. The sink was finally in. I eagerly drove to the warehouse. In a quiet corner amid granite slabs and marble columns sat my pride and joy on a rudimentary wood palette. At 32” wide, 24” deep, and 9” high, it looked more like a small tub than a sink. The walls were two inches thick with hand polished surfaces that rendered a silky patina. I was in love.

“Great, I’ll back the truck up and the guys can load it in.” Staff looked at me disapprovingly. “No dice, Linda, the sink weighs 1000 pounds, you need a small crane to lift it.”

1000 pounds? Even the motor coach’s mighty Independent Suspension System and Drive Axle Sway Bars would be stressed with that concentration of weight in a single pull out bay. Hmm, that was one aspect I never considered—I  should have inquired about weight.

Snivelling, I left my baby behind and had the unit shipped with extra insurance. During the four weeks that followed, I anguished over the formidable task of installation. A month later, the sink arrived and was temporarily stored in the garage. I signed the paperwork and double-checked the weight. 350 pounds. Hmm, I should have questioned the 1000 pound declaration. Apparently, that was the weight of the stone before carving. We could have easily brought it back with us, sans shipping and insurance charges.

The initial meeting with my contractor determined that the supporting floor would have to be beefed up with extra supports to brace the load of a 350 pound sink full of water. Wall mounted plumbing needed to be sourced with a wide radius long enough to reach the centre of the sink. My measurements were a bit off. With a farmhouse style sink, the apron usually stands proud of the cabinet face. We now had to add a six inch bridge on the back of the sink—I had intended the sink to abut the backsplash. Now the taps had to be extended from the backsplash six inches as well. The hole that had been cored in the centre of the sink was not large enough to accommodate a garbarator. A local concrete corer would not guarantee the process of enlarging the hole without mishap. I sweated bullets for three days until I got word the opening was enlarged successfully. And… the porous limestone surface would require constant sealing with wear and tear. Hmm, I should have gotten more information regarding installation and upkeep from the supplier.

In the end, with extra insurance, shipping and duty, the sink came in at $3000. So much for saving money buying direct. But, all in all, the sink is a striking focal point in the kitchen. The result has inspired me to replace the countertops with granite. Maybe remove the 1970’s sunshine ceiling... tear out the wall between the kitchen and family room… install a gas cook top… create a raised bar for seating...

And, that sinking feeling continues. √

Contact her at lbodo@edmontonians.com or visit www.absolutebodo.com  Click here to see archive editions of Absolute Bodo by Linda Bodo

Absolute Bodo  - Absolute Tips

Already a classic countertop, backsplash and flooring mainstay, stone is now morphing into the most utilitarian tool in the kitchen — the sink. The same characteristics of strength and beauty that make stone a best-selling countertop material also make it a natural for sinks. The good news is that manufacturers are producing contemporary versions in a wide variety of materials, from porous fireclay and vitreous china to sleek stainless steel, marble, copper and stone. Superb craftsmanship makes these sinks a great investment. Try bidding on e-bay for special deals, or visit one of our local suppliers that offer farmhouse sinks in various materials. Vintage finds are definitely out there (try visiting your local flea market or surfing www.vintageplumbing.com ), but bear in mind that connecting an antique sink to modern water lines may add to the final price.

FORM AND FUNCTION

The increasing popularity of farmhouse and vessel sinks is part of a larger design trend toward Old World style natural materials, such as stone, wood and copper. Homeowners want utilitarian objects to be beautiful: stone is a good way to have both, in form and function. And, your kitchen won't look like your neighbor's; every piece of stone is intrinsically different.

STONE SINKS 101

Stone kitchen sinks are customarily carved from one solid piece, either farmhouse style or small round prep sinks. The front of a farmhouse sink may be left in its rough, natural state or it can be polished or carved. Another option is a square sink fabricated from granite or other slabs—the best choice if you want to match your chosen countertop. Regardless of the design, your sink cabinet will require extra reinforcement for support. A block sink can require four guys to get it into place… so ensure your cabinets have comparable strength.

Soapstone Smarts

Soapstone has been used to make sinks for hundreds of years. It's called soapstone because it feels soft to the touch, but don't let that fool you. It's the densest of the stones used for sinks; it won't stain or etch and it's heat-resistant. It does require frequent oiling to maintain an even, dark charcoal color.

Granite Rocks

Granite's beauty and durability have long made it a favourite for countertops and now it's a favourite for sinks, too. You can buy granite sinks carved from one piece of stone or, if your motivation is to match your new granite countertop, have one made from the same material. A large block of stone is needed to carve a farmhouse sink, but most granite isn’t quarried in 10” x 40” blocks. However, you can get some granite types, such as Uba Tuba and Absolute Black, in solid carved farmhouse sinks. Check with local suppliers and granite manufacturers.

Marble Myths

Before you gasp at the thought of using marble in the kitchen—let alone for the kitchen sink—remember that marble has been used in kitchens for centuries. Claims have been made that marble stains, but that's a fallacy. Marble is denser than many of the granites sold as countertop material today, and will hold up even to coffee and wine spills. Acidic foods, like lemon juice, will etch marble, but this shine-dulling effect is much more noticeable if the marble has a polished finish. Etching on marble with a honed finish won't be noticeable and can be smoothed with a scrubber pad. As with other stones, a good sealer makes the difference.

Written In Limestone

Limestone is a sedimentary rock, which accounts for the fossils that are often visible in its surface. Its burnished beauty can resemble petrified wood, making a standout design statement in your kitchen. It's more porous than the other stones so sealing is a must.

Travertine Tribulations

Travertine is a metamorphic stone that is formed from limestone near hot and cold mineral springs and can be cream, yellow or a light to near-brown beige. It's long been used for floors and buildings and its warm tones will add ambience to your kitchen.  

SEAL THE DEAL

Like any stone countertop, stone sinks require sealing to prevent stains. There are several good stone sealers on the market today, but wax sealers work wonderfully. Sealing simply makes cleaning your sink much easier. Reseal it… how often depends on the density of the stone. √

February, 2007

Thinking outside the box

Outside the Box: an expression used to describe nonconformist, creative thinking. 

Henry Ernest Dudeney (1857-1930) was an English author and mathematician who specialized in logic puzzles. Revered as the country’s foremost creator of puzzles, Hank is also credited with inventing the Nine-Dot Puzzle.

Challenge: Connect the dots using four straight lines drawn without the pencil leaving the paper.

Solution: In order to successfully solve the puzzle, one has to realize that the dot boundaries are psychological. Think “outside the box” by extending the lines beyond the imaginary border created by the nine dots.

You can employ the same open-minded philosophy when looking at everyday objects around the house that can be recycled or better serve in an alternative function. So, next time, save that broken spatula. The blade is great for scraping wax from surfaces caused by unruly dripping candles.

Push-Me-Pull-You

Tired of ordinary dimmer switches? Hollow the shaft of an interesting drawer pull and insert an adapter available at lighting outlets. Dim the lights with pizzazz.

Clip Grip

Use binder clips as easels to display your favourite photos. Available in various sizes, these paper clips are strong enough to uphold mounted photos as well.

Cork Frog

If you want to display a single lofty bloom in a vase, use corks to stabilize the stem. The corks float, creating a sturdy support without the use of a traditional flower frog. This concept works with larger bouquets as well, keeping buds exactly where you arrange them.

 Tied and True

Unruly pillow dilemma on your sofa? Anchor them in place with drapery tie backs. Sew each end of the tie back onto your pillow and drape over the back of the couch. No more musical pillows.

 Highlights

Are you plagued with a 1970’s sunshine ceiling in your kitchen? Do you feel like you are in the midst of an airport landing strip every time you turn the lights on? If remodelling is not in the budget, consider replacing a few of the Plexi lenses with fome cor. Available at art shops, fome cor can be painted and easily cut to shape. Good bye control tower.

For the Birds

I recently received a handsome hanging votive holder that I converted into a bird feeder. By replacing the glass candle vessel with a larger one, I can fill with sufficient seeds for several days. Squirrel proof, this decorative addition in the yard affords the birds the luxury of fine dining in the pines.  

A Little Dab will do Ya

The candelabra light fixture in the dining room sports bare bulbs. Give it a little old world charm with a tube of silicone. Squeeze clear silicone into a disposable container and dip torpedo shaped bulbs. Twist bulb slightly when removing from container to create a flame-tipped profile. Dry for 24 hours upside down, tip will lengthen as it dries. Great for that next intimate dinner.

Easel Carrousel

A small wrought iron easel can be easily converted into a chic toilet paper dispenser. Attach easel to a bathroom wall with drawer pulls and use the stand to house a small dowel to distribute paper. Tasteful and tailored.

 Tooth Tech

Your PC case has busted a seam. No problem. Use dental floss for heavy duty stitching where strength is more important than colour matching. Easy to use, the cut-and-release container provides a waxed thread that glides through the toughest of fabrics.

Tin Spin

We all know that olive oil tins make great ice buckets and vases when the top is removed, but did you know they also make great door stops? Simply fill with sand through the spout and replace lid. Weatherproof and strong enough for a gamut of gales.  

So…you think it’s been done before? Charles H. Duell, Director of the US Patent Office, said, “Everything that can be invented has been invented.” That was in 1899, clearly he was inside the box. Remember Dudeney’s challenge and free yourself.  If you have any unusual re-purposing of commonplace objects, do share and drop me a line.

January 2007

Beating the Blah, Blah, Blahs 

It’s January. Holiday ornaments have been dutifully packed and stored. You have recovered from the New Year’s festivities… breaking a couple of resolutions on the way. The winter season stretches eternally before you. The weather is stormy, cold and just plain miserable. The days are short. You wake in darkness and come home in darkness. It is a dismal time of the year. I refer to it as the January Blah, Blah, Blahs. 

Instead of sitting around home, waiting for January to come to an end, consider taking some evening courses that will create a diversion from the cold and snow outside and enhance your home and lifestyle inside. I have done some creative investigating and sourced a few unique courses that are offered in the Capital Region.

METRO CONTINUING EDUCATION www.metrocontinuingeducation.ca

Blacksmithing 1 & 2

Get ready to get your hands dirty at a bona-fide forge as you pound your way through learning the fundamental skills common to blacksmithing. Use you new found talent to craft a custom door knocker and be the talk of the block.

Welding

Strap on the goggles and lace up your steel-toed boots and register for a welding course. Learn the basic skills as well as theory and safety issues. Practice brazing and cutting, and torch up a unique candle sconce.

Wrought Iron

Try your hand at forging steel to manipulate metal with heat and the almighty hammer. Forge a new hobby with this class and create a distinctive raised diner for Rover.  

NAIT www.nait.ca

Wood Working for Women

One of the first hurdles a new woodworker must get past is the fear of messing up a project… one of the best ways to tackle that apprehension is to sign up for a wood working course specifically geared toward women. With your new found passion for fine wine, how about a wine rack?

Furniture Refinishing

You’ve noticed a few more scratches and water rings on the coffee table since the New Year’s bash. No worries. Enroll in a furniture refinishing course that will restore your furniture to its original panache.

University of Alberta www.ualberta.ca

Feng Shui Design

We could all use a little more harmony in our lives. Shui your way to the yin and yang of place-ment, energy, form and materials in this creative approach to well being in both interior and exterior applications.

Grant MacEwan Community College  www.macewan.ca

Dance

So you want to dance with the stars, twinkle toes? GMC offers everything from Belly Dancing to Hip Hop. If those don’t get you tapping, sign up for ballroom dancing and foxtrot, tango or rumba your way to creative expression.

A FEW MONTHS LATER…

Linda Bodo is the Founder of Propabilities Corp., studio that specializes in the design and manufacture of props and digital signage for shopping centres, trade shows, and large scale events. Contact her at lbodo@edmontonians.com or visit www.absolutebodo.com