How to build a Boho Modern kitchen for under $1500.00

About two years ago I took on the job of gutting and renovating my kitchen. I was the recent recipient of a full set of kitchen cabinets from a neighbor. She had just had her kitchen remodeled and was sitting on a set of old solid wood cabinets so I asked to have them. Upon receiving the cabinets I began to plan.

Google Sketchup was a very useful tool in building my kitchen. Sketchup a very powerful 3D sketching program that is easy to learn. Laying out the plan for my kitchen in Sketchup was an invaluable step in building my kitchen. Even though I did not follow my design exactly, I was able to visualize and note precise measurements needed in the building of my kitchen.




With my design in mind I began to destroy my old kitchen (Unfortunately I don't have any “before” pictures). I first emptied my cabinets into my dining room stacking everything as neatly as possible. I then moved my furniture (A set of shelves and an island) and my counter-top microwave. I then unplugged my fridge and moved it into the DR as well. ***Remember to leave your fridge unplugged for at least five minutes before turning it back on. Compressors do not like to be turned on again immediately.*** I then made sure that the water under my sink was turned off at the source. After that I shut off the gas at the source and at the valve behind the stove and removed the sink and stove. ****Do not mess with your gas line unless you really know what you are doing. If you do alter your gas line in any way have it inspected and certified by a professional. Not doing so could void your home insurance in the event of an accident****.

My kitchen was now free of all the major appliances. All that was left were my cabinets, drop ceiling and horrible fluorescent light. I carefully pulled the cabinets down and put them on craigslist in the free section. In two days they were gone. I also pulled down my drop ceiling to discover the original clapboard ceiling. I then shut off the breaker for the overhead light and removed it. ****Do not fool around with electricity unless you know what you are doing. Doing so can result in death. If you do work on your electrical system make sure that it is up to code.*****

Finally my kitchen was an empty box. I could now begin the remodel.
The first thing I did was have the gas line moved to the planned location for my new stove. This was one of my biggest expenditures, but I wanted it done correctly and inspected.

I then leveled the floor and laid the tile. I opted for VCT (vinyl composite tile) because of it's durability and economy. VCT is the tile that you find in schools and such. Before laying the tiles I had to level the original floor with floor leveler which is primarily Portland cement. This was a daunting job that I had to fudge by using a finishing sander and 80 grit sandpaper. I just could not seem to screed it smooth with a 10” knife. But when all was said and done the floor turned out OK. In laying the tiles I found that my scroll saw was very useful. This tool made it very easy to cut the tile into the shapes needed to tile around pipes and door jambs.

After laying the tile I filled all of the holes I could find (around pipes etc) with expanding foam in a spray can. Make sure that you get the kind that dries solid.

I then began to piece together the cabinets so that they would fit in the kitchen. Since I had to work with what I had, I had to improvise as I went along. It turned out that I used every cabinet that my friend had given me and that I needed 2 more 30 inch base cabinets for either side of the stove. Now some people in this situation might go to one of the big box hardware stores to pick up these pieces, but not Ace Potato. I found a non-profit in Baltimore called The Loading Dock (http://www.loadingdock.org/). The Loading Dock takes donations of used home improvement supplies from contractors and sells them at a deep discount to the public. I found a pair of cabinets that matched each other and took them home.

I now had to hang the over counter cabinets. I have 9 ft ceilings so I hung them ascetically. They are a little high but the kitchen looks nicer this way. My house was built in 1920 so there is no drywall. Some of my walls are plaster-on-brick and some are plaster-on-lathe hung on unevenly spaced studs so this was a daunting job as well. My first step in hanging these cabinets was to provide a solid place to hang them from. I first cut pieces of ¾” plywood that matched the dimensions of my cabinets. On my plaster-on-brick wall I hung these boards with masonry screws (http://www.tapcon.com/). On my plaster-on-lathe wall I hung them with wood screws from the studs (the studs were almost impossible to find). After hanging the boards I hung the cabinets. This took some time but it really gave me a solid place to hang the cabinets. The cabinets would probably break before coming off of the wall. Also hanging the cabinets this way gave me the opportunity to level them twice, once in hanging the boards and once in hanging the cabinets. I now have very true and solid over-counter cabinets. If your house is framed out with drywall and wooden studs the job will be much easier. Make sure that you secure your cabinets to the studs.

The most difficult job I had was to cut the counter-top . I will not go into details other than to say that I gave the cutting of the top hours of thought as to how to do it. If I messed up one cut I would be out about $100. I am happy to say that everything went great and I did it on the first try. This was a true instance of “measure twice, cut once”. I actually must have measured 100X. This web page was invaluable: http://www.hammerzone.com/archives/kitchen/countr/install2.html Remember that after cutting the hole for the sink the counter is extremely fragile. Ask a couple of people to help to install it.

After installing the cabinets, Mrs. Potato and I painted everything. I learned two important words at this time: Kilz and Zinnser. Kilz is a primer that will cover up just about everything. Zinnser is a primer that will stick to just about everything. Mrs. potato had a stroke of genius in requesting that the cabinet doors be painted with chalkboard paint. We can now leave notes to each other and write our grocery list right on the cabinets.

The appliances were next. I acquired a stove for free from craigslist and a refrigerator from a friend also free. I acquired an under-counter dishwasher from the dump (free) and an over-counter microwave from craigslist for $50 (an almost brand new LG). I got a 2 basin stainless steel sink and insinkerator garbage disposal from a house rehab that I just happened to pass on my way to Baby Red's babysitter (free). The lighting I got at Ikea.

So lets figure this out
Labor $0
Sink $0
Faucet $40
Dishwasher $0
Stove $0
Fridge $0
Cabinets $60
Flooring ~ $150
Counter ~ $160
Electrical ~ $150 (Did it myself)
lighting ~$50
Gas line relocation $300 (Professionally done)
Paint ~$175
lumber ~ $100
Incidentals ~$150

Add it all up and you get $1335, and that is no joke.

To be honest I had to replace both the stove and the dishwasher eventually as they both gave up the ghost. I only paid $30 for a replacement dishwasher at Habitat for Humanity's Restore (http://www.habitat.org/env/restores.aspx) and Gramma and Grampa Potato bought us a new stove for the holidays!

Today the average cost of a kitchen remodel is between $15,000 and $26,000 (http://www.doityourself.com/stry/kitchenbathfaq).
I think that I did alright.

When you look for deals be prepared to get some duds. In the long run you still end up saving boatloads of $$$!!!

On your bike mate!

If you are lacking a bicycle I suggest that you keep your eyes open at your local thrift store. There are always bikes at all of the thrift stores that I frequent, and every now and then they put out a real gem.  I acquired my Fuji Espree 12 speed about 6 years ago. I was in the market for a road bike so I made sure to pay close attention the the selection at my local salvation army. Soon enough my Fuji appeared out front.  I ran in and scooped it up for only $40. This bike was built in the early 80s and cost about $300 back then. When I bought the bike it looked brand new. It couldn't have been ridden more that a couple of times.  The rubber nipples had not yet been worn off of the tires.

It has Suntour ARX front & rear derailleurs, Nitto stem and bars, a Sugino GP crank, Dia-Compe side pull brakes, friction down tube shifters, and a valite (Fuji's vanadium/steel alloy) frame.  Though not an expensive racing bike, this bike is very light, fast, responsive and reliable. I would certainly rather ride this vintage 12 speed than any walmart bike.

The key to finding a good bike (or a good sofa for that matter) at a thrift store is vigilance. Visit your local thrift store frequently and get to know the people that work there. They will look out for you. You don't have to spend much time there, just drop in when you are in the neighborhood.

Today I rode my Fuji around the lake at Druid Hill Park.

Eat on the cheap

Everybody knows about shopping for groceries at the local big chain stores. We all have been to a Super Wal*mart and gotten good deals on food. We all have also filled up the cart at Sam's Club with a pallet of TP but I am sure that there are quite a few people out there who have not shopped at some of the smaller chains such as Aldi (aldi.us) and Save-a-lot (save-a-lot.com).

Both Aldi and Save-a-lot are stores in which you don't have to buy a pallet of product to receive a deep discount.  I shop at these stores and have a weekly grocery bill that usually runs just over $80! For the same basket of groceries at a big chain you can expect to pay $120-$160.  This is no joke.

The reason that the food in these stores is so cheap is that they only sell generic/storebrand items (occaisonally you will find brand name items that they have bought in bulk).  Please, please do not let this frighten you off. I was sceptical at first as well but in the years that I have patronized these stores I have  consistantly found that the products are of superior quality.  I cook gourmet meals with this food and am never dissapointed.

These stores are smaller so you won't find the variety of each product that you find in a big chain, but you don't need the variety when buying generics.  Also, remember to bring bags, they are a dime a peice at the checkout.

I also buy groceries through a program called Angelfood Ministries (www.angelfoodministries.com).   With angelfood you place an order at a participating local church every month and pick up your food on a specific date (usually a Saturday).  Angelfood offers a box of food for $30 that is intended to feed a family of 4 for a week.  I have to say that this is true! You may buy as many boxes that you want but the menu will be the same for each box.  You have to take what is on the menu.  Angelfood also offers other boxes every month as well such as a meats box and fresh fruit and veggie box.  The menu does change monthly.  The food is generic restaurant quality food. My wife and I usually buy a classic box and a fresh fruit box every month as a supliment to our regular shopping. You do not have to show financial need to be involved with Angelfood, everybody is eligible for this program. If you are worried about being solicited for the religion, I have never had an issue with this. I have never been even approached.

For the cost of eating two family meals at a local bistro, my family can eat gourmet food for a week--That includes breakfast lunch and dinner!

Paulie's Chili

Chili is a very yummy and easy dish to make. You can usually wing it with what you have on hand as long as you have some basic ingredients. For basic chili you need the following ingredients:

Tomato puree
Tomato paste
Kidney beans
Onions
Peppers
Garlic
Hamburger
Chili powder
Sugar
Salt
Vinegar
Hot sauce
Extra Virgin Olive Oil (evoo)

Optional:
beer

If you use these ingredients you can make a tasty and hearty chili.

The fun part of making chili is altering and varying these ingredients to make your own signature chili. The following is a list of suggestions for each ingredient:

Tomato puree:
you may use any kind of tomato sauce you have on hand. I prefer to use canned tomato puree because it is unadulterated by any kind of spice or salt. I prefer to add salt and spices to taste and you may as well, but even a jar of spaghetti sauce works in a pinch.

Tomato paste:
Not absolutely necessary but tomato paste helps to thicken the sauce and give it more tomato flavor.

Kidney beans:
You may use any kind of bean that you like. If I use kidneys I prefer the dark red skinned variety. Dark red kidneys have a skin that is firmer than light red kidneys and will not turn into mush after simmering. I also like to use black beans and pintos. If you use dry beans remember that they must be soaked overnight in a pot of water. Canned beans are more convenient but are packed in salt and water. If you use canned beans remember to pour them into a colander and rinse them thoroughly to remove the goop in which they are packed. There will still be some salt in them but much less than if you hadn't rinsed them.

Onions:
Onions are very important to the flavor of your chili. You will want to dice them fine. Any onion will suffice though there are many different kinds. When they are in season I prefer Vidalia onions. They are very sweet and flavorful. Red onions are very strong. Experiment and find your favorite onion.

Peppers:
Very very important to the flavor of your chili. Again experiment but be careful. Some peppers are so hot that they may make your chili inedible. Habeneros are about 1000X as hot as jalapeños and jalapeños are very hot indeed. Chipotle peppers are smoked and add a very interesting quality to your chili. Banana peppers and bell peppers are usually mild. Chili peppers are very hot. The seeds are the hottest part of your peppers so if you leave them in your chili will be hotter. Caution: do not touch your eyes or mucus membranes after handling peppers. Wash your hands thoroughly after even thinking about touching a habenero! (You should wash your hands often while preparing food in any case.)

Garlic:
If you only have garlic powder you can use it just keep in mind that fresh ingredients are always better. Peel and mince your fresh garlic and squash it between the cutting board and your knife to express the essence. You can also find minced garlic in jars, this is an easy option if you are don't feel like taking the time to mince your garlic.

Hamburger:
I like to experiment with different meats as well. Try ground turkey, sausage, chorizo, cubed top round or chuck, ground pork, or even chicken. Sauté (fry) your meat until it is COOKED THROUGH (especially pork products) before adding to your chili. I prefer to include the pan drippings in my chili but for less fat you may pour the fat off (never into the sink) Pour it into an empty bean can or on your dog's food for a treat for Fido. You will eventually clog your sink if you pour fat down the drain.

Chili powder:
Chili powder is basically a combination of Cumin, Paprika, Cayenne and salt. Cumin is what gives Mexican food it's unique flavor. It is very pungent but not hot. Paprika is a mild pepper and cayenne is a hot, hot red pepper (go easy on the cayenne). I prefer to use the separate spices instead of chili powder so that I can control how much of each I put into my chili. Chili powder makes the spicing process easier.

Sugar:
Sugar is important because it takes the bitter edge off of the tomatoes. Ketchup is mostly tomatoes and sugar. You don't want your sauce to taste like ketchup so use the sugar sparingly. Your chili should not be sweet but also not be bitter. You may also use honey if you like to go “Au natural.”

Salt:
Salt is also a very important seasoning to balance your chili. Salt will help to take the edge off of your tomatoes as well. Like sugar don't overdo it. You should not taste the salt in your chili.

Vinegar:
Vinegar is an integral part of hot sauce. If you use hot sauce you don't necessarily have to use vinegar but if you spice your chili well you shouldn't need hot sauce. Vinegar is very tangy. You use it to give your chili a kick. Different vinegars have different qualities. White vinegar is very sharp. Malt vinegar is thick and malty. Apple cider vinegar is very sour. Red wine vinegar is usually light and sharp. I prefer to use Balsamic vinegar. Balsamic vinegar is very dark and winy. It can also be very expensive. Experiment.

Hot Sauce:
There is a HUGE variety of hot sauces. Some are very hot and some are very flavorful. You can choose a hot sauce to help in creating a signature chili. Be careful, some hot sauces are so potent that even a single drop can ruin a pot of chili.

Extra Virgin Olive Oil:
You will use this to sauté your meats and veggies. Evoo is very flavorful and low in polyunsaturated fat.

Beer:
I love to cook with beer. It really gives food a great flavor.

ON TO THE RECIPE!



This recipe is for about a half a pot of chili. If you want more just double the ingredients

1 lg can (usually about 29oz) Tomato puree
1 small can (usually 6oz) Tomato paste
1-2 15 oz cans (dark red) Kidney beans (black beans, pinto beans...)
1 medium to large onion
1 green bell pepper (you may use any color bell pepper. The difference is subtle)
1-2 Jalapeño peppers
2 cloves garlic (or 1tsp garlic powder or 2 tsp minced garlic)
1 lb hamburger (or ground turkey, chorizo, sausage....)
1 Tbs Chili powder
1 Tbs sugar
3/4 tsp salt
2-4 Tbs Vinegar
Hot sauce to taste
Extra Virgin Olive Oil (evoo) to sauté in
½ can beer (6oz)

mince and express garlic. Set aside.
dice onion. Set aside.
dice peppers. Set aside. (remove seeds from peppers if you want your chili to be more mild)
Rinse canned beans in colander. Set aside.

Open tomato puree and tomato paste. Set aside.

Add 1 Tbs evoo to large frying pan and set heat to medium-high
sauté meat until cooked thoroughly.
Turn off heat.

Add 1 Tbs evoo to large stockpot and set heat to medium-high
add onions and garlic and sauté about 2 minutes.
Add peppers and sauté about 1 minute.

Reduce heat to low and add:
tomato puree
tomato paste (use a spoon or rubber spatula to get it all)
Beans
meat
Chili powder
sugar
salt
vinegar
beer


Stir your chili thoroughly to mix all ingredients. Be sure to stir from the bottom of the pot all the way to the top.

Drink the other half of the beer while you cook. (If you like)

Simmer chili for 30 minutes to 1 hr. (or more) the longer your simmer your chili the more flavor will infuse into it. Don't simmer it too long. The peppers should not be firm but the beans should not be mushy.

Be sure to keep the temperature on low and to stir your chili frequently to keep the bottom from burning.

Cook to taste! Frequently taste your chili to test for “doneness” and flavor. If the chili is too bitter add more sugar and salt (in minimal amounts). If it needs more zing add more vinegar. Not spicy enough? Add more chili powder and/or hot sauce. Not done yet? Simmer longer.

By all means experiment! Cooking should be intuitive and fun. Try adding more meat or beans. Change up the pepper combination next time. You will soon arrive at your signature dish.

Remember to be vigilant. Nobody likes burned chili – stir, stir, stir.

Serve your chili with cornbread or rice or.....

Serve Sour cream and shredded cheddar on the side

This recipe will serve 3-6 people

Have fun cooking and remember to clean up as you cook.