Here's some shots of the one day weekend action:












This is a blog that I'm digging right now for a few reasons: the great photography (even better subjects...farm animals, buildings on the farm and wildflowers); a romance between a black lab and a sheep; chickens and dogs that hold 'meetings'; and the logo they've created for the farm (can't take the design out of the designer!).
Yes, mad props go out to Cynthia and her crazy eyesight (thanks in part to new glasses, I think!). She hawk-eyed the logo -- which I thought was small enough to not give away too much...
We were busy all day Friday at three high schools installing signs that we've designed for their cafeterias (hopefully the last of them, we are no longer fond of the sign-making-and-installing grunt work). This also happened to be the official last day of school -- for the teachers, as the last day for students was Thursday.
This weekend we're up to the usual reno's here and there, but it will be interrupted by some work projects, a visit to Maple Ridge, and a viewing of the Sex in the City movie. Hopefully I'll get some time to play around with my new camera too (it is soooooo lovely! Thank you clients who need amateur photography!).
It's Friday again, and it's time for the answer to this week's strange looking device..."Anyone can cook spaghetti. Nonetheless it demands a certain skill. Particularly if you wish your spaghetti to be neither chewy nor starchy, but rather to enjoy it the only possible way: al dente. The fine line between hard and soft, firm to the bite and a perfect vehicle for the sauce. Handy if you have a Neapolitan mamma for such eventualities. Or the spaghetti tester AL DENTE from Pott. A beautiful object which is more reliable than any recommended cooking time on the packet. For spaghetti with bite: AL DENTE from Pott."











Why's it's a raclette from Bron Coucke! And for those of you (including me) who had no clue what this is for, here's the description for it:The “Party Raclette” is designed to hold 0.64 cm (¼ in.) blocks of cheese. Its vertical burner allows you to enjoy the ambiance of the French Riviera right at your table! The 600‑watt heating element is placed directly over the cheese, slowly melting a layer which is then easily removed onto your plate.
Oh design and fabrication, why that's what I was doing today, but on a much more humble level. Thomas Wold takes it to a whole new (and brilliant) level:


Well, the first full coat of paint has gone up in the living/dining/entry room areas. And to think last week I was living in a burgundy wonderland!
Yes, the image you see on your screen is of a toilet, but most importantly, it is a WORKING, FULLY-INSTALLED toilet. After months and months of getting this basement reno-ed, we have satisfaction in the shape of a white porcelain bowl. I truly think this is progress. (And if I'm excited about this now, imagine when the rest of the bathroom is functioning!)


This whale vase from Alessandro Beda isn't currently in production (he's still looking for a way to produce and sell it). I'll be first in line for it once it is being sold.

...Living room after
...Stairs/front door area after