Kitchen, Before and After

FINISHED!!!

Hallelujah!  The kitchen is FINALLY finished! 

Pop the bubbly!  It's FINISHED!

I'll let the pictures speak for themselves and will follow up with a "lessons learned" post for anyone considering a kitchen reno, as well as some before/after photos. Moral of the story is we are OBSESSED with how everything turned out, and I have to say, I am so proud of myself for conceptualizing this bad boy from the start.  It's a pretty amazing feeling to see something you've had in your head for 12 weeks develop right in front of you!

 

So close!

We have a fully functioning kitchen (yay!), and just a couple of things left to make it complete.  Next week, we'll officially be done when the backsplash tile and hood are installed.  

This has been the longest and most frustrating 12 weeks that I can remember (9 of those without running water in our kitchen, mind you), but I keep telling myself it will all be worth it in the end.  

In the meantime, some of the finishings that we chose are below - so many decisions!!!

 Countertops: Viatera Quartz in Mulholland

 Farm Sink - one of my favorite pieces!

 Pendant Light - searched high and low for one that wasn't crazy expensive but still had a cool industrial look

 Drawer/cabinet pulls

 Appliances - Frigidaire Gallery
Fridge, Oven, Dishwasher

 Faucet - Moen

 And my favorite "extras" that both happened to be incredibly thoughtful gifts:
iPad holder and screen cover
All of my recipes are in Pinterest, so this sits next to my stove and is literally used almost every day. Brilliant! (thank you, C&C!)

Dishtowels that never fail to make me smile
A little homage to our home states (thank you, Karen!)

Inaugural oven use

Soooo excited to use an oven again!

Labor Day also provided me the first opportunity to use the oven - yay for delicious breakfast casseroles! I'd probably switch up some of the ingredients or add more things - the possibilities are endless!  Green pepper, red pepper, browned turkey sausage, low fat cheddar, feta, spinach...you get the idea. But once you have a basic recipe, you can try new ingredients each time you make it!

Broccoli, Turkey, and Mozzarella Baked with Eggs
from Kalyn's Kitchen

Ingredients:
4-6 cups very small broccoli florets, rinsed
1-2 cups smoked turkey, chopped
1 cup low-fat grated Mozzarella
8-10 eggs, well beaten
fresh-ground black pepper and kosher salt, to taste
salsa (optional)


Instructions:
-Heat oven to 375. Spray a 9"x12" casserole dish with non-stick spray.
-Layer broccoli, turkey and Mozzarella  in casserole dish. Season with fresh-ground black pepper and salt and pour beaten egg over. Use a fork to "stir" the mixture just until all the ingredients are coated with egg. (It might look like there is not enough egg, but there will be!)
-Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  Serve hot, with salsa if desired (I put salsa on EVERYTHING :)
This can be kept in the fridge for at least a week, reheated in the microwave and it actually tastes delicious!

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

CABINETS! GORGEOUS CABINETS!

Dishwasher and wine cooler to follow

Range, hood and spot for microwave

It's GLORIOUS!

End of Days 2 & 3

Major progress after three days.  We're wired, plumbed (there's that word again) lit, and put back together.  Bring on the cabinet install!!!

Day 2 - floors out for easier cabinet install

Stairs to the entry way from kitchen

Yes, new tile in the entry, too

End of Day 3 - talk about a blank canvas!

It happened.

Somewhere along the way, we got completely sucked in.  The kitchen was going to look gorgeous, so we needed to replace the horrifically old, inefficient and ugly window and sliding glass door.  We had already been discussing doing the floors at some point (currently a delightful mix of mismatched tile and carpet), so figured while we're at it creating an enormous mess in our house, might as well do the floors too.  So let's just call this what it really is, and that is NOT a kitchen renovation.  We're in the throes of a complete first floor renovation, folks.  Yikes.

End of Day 1

Can lights!  Reconfigured HVAC!  Undercabinet lighting!  Hooray!

Microwave will be to the left of the door

Pantry corner

Left wall will be fridge, oven and hood

Farm sink, dishwasher, wine fridge

 And then we celebrated a successful day 1.  With beers as big as our heads.

Soffits GONE

And that is a beautiful thing

Like an episode of HGTV...

Our TV is either on the news, sports or HGTV, so with the amount of home renovation we're witnessed, we should have known that there would be problems, or at least something that would mess with the budget.  In all reality, we expected there'd be something that would pop up, but it's amazing how frustrated you get when it does.  In short, it seems whoever hardwired and plumbed (is that a word?) in the kitchen was a complete bonehead.  However, $2,500 later all of our plumbing and electrical problems are fixed.  The good news is this means soffits are officially gone and the drywall is being patched today.  So yay.  I think.  We are still dealing with cold water not wanting to turn on harder than a trickle in the master bath sinks (the master bath is right above the kitchen), but they tell me that's a common problem after messing with plumbing and is something they can easily fix.  We'll see. 
Base cabinets are being installed tomorrow which will be the first big piece in place - I am literally bursting I'm so excited :)

Houston we have cabinets...

...and I am SOOOOO excited - they're gorgeous!

They arrived...

...and were inspected.  All good for install next week!

This beast will be my pantry.  Excited beyond belief!

The makeshift kitchen

How does one go on functioning while their kitchen is completely unusable? 
Why, you turn your kitchen table into an all in one pantry-prep-storage space. 
Never mind our new kitchen sink...

View from the kitchen into our new "kitchen"

Yes, this is the space we use for EVERYTHING kitchen

Half bath meets kitchen sink/drying rack

The plan

Inspiration kitchen

I'd been compiling pictures for awhile before we went into start the renovation process (thank you, Pinterest!), so had a good idea of what I wanted to find.  But there are SO many other little choices you have to make!  Generally, we're going for light, bright and airy with white cabinets, light gray quartz countertops, and a blue/green back splash.  We've also decided to go ahead with the floors while we're at it, so will be doing a darker color laminate (don't get me started - coming from the east coast, I am a crazy hardwood-only kind of girl, but after much discussion with some people who know flooring, sadly, I think laminate is the best choice for us.  Who knew that hardwood actually LIKES humidity, which is why it does better other places?!).  We're removing the soffets (the extended piece of ceiling that hang down to sometimes hold plumbing or HVAC), adding can lights and adding a pendant over the bay window.  We'll have brushed nickel finishings, stainless appliances, a wine chiller, a stainless hood over the oven, and the piece de resistance - a farmhouse sink*.

Viatera Quartz Countertop in Mulholland

Farmhouse Sink from Quality Bath

*I was fully prepared to go with a traditional kitchen sink, but this was the one thing that Brad was ADAMANT about, and I'm so glad he was.  I think it's going to look INCREDIBLE!  Every now and then it's smart to listen to your husband's decorating advice ;)

Kitchen Reno - the back story

When we started our house hunt in Phoenix, we did not intend to choose a house that needed a new kitchen.  It's funny what you end up falling in love with.  Both with our house in DC and this one, it was just a feeling.  I walked in and knew almost immediately, without seeing much, that it was going to be hard to convince me NOT to pick this one.  We'd seen lots of houses with beautiful, upgraded kitchens and bathrooms, but there was something about this one...the bones were exactly what I wanted (and the backyard ROCKS).  Eventually (or what we're calling Phase 2) we'll tackle some bathroom projects, but for now, we're focusing on Phase 1: the kitchen.  Now, it's certainly not the ugliest kitchen on earth.  But my biggest issues are the original cabinets that I'm fairly sure had been painted over 752 times, the countertops that are the same tile as what's on the floor, the white appliances, the soffets, and what seemed to me the wrong configuration.  So basically everything. 
Our relator had warned us that the Phoenix area is particularly known for contractors who don't finish what they start, aren't licensed, etc (people who lost jobs and are now claiming to be all inclusive contractors to get work), and obviously this made us wary.  But we got a couple of recommendations for local people and kept them handy.  We also have friends in DC who renovated their kitchen and used Home Depot.  Frankly, I felt more comfortable knowing there would be a company backing the process and making sure that their sub contractors were accountable, so we started at Home Depot.  Long story short, we hit the jackpot with our designer, Michelle.  From the first meeting, we knew she was the right person to be working with us - our personalities meshed and she's no-nonsense.  A few measures and lots of sit downs with materials later, we had our plan (I'd already been compiling loads of pictures and ideas on Pinterest, so I had a pretty good idea of what I wanted). Good-bye 1985 kitchen!