MartyQui
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Posts posted by MartyQui
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I noticed when the owners came back that all of the moss on the stone wall in front of the house was gone...do you powerwash that off?
Letting that house deteriorate so much was a crime.
The laundry in the middle of the bonus room was kind of dumb...who wants to sit and listen to your washer and dryer run? Mine is in a little closet, so it cuts the noise some.
Also, their idea of Sleek and Sophisticated is pretty different from mine!
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On 5/19/2021 at 11:28 PM, Angeleyes said:
Same here. I’d love to see a series based on the Bastion Club and Cynster family by Stephanie Laurens. There’s a lot of material to work with there.
They just need to get around her habit of
he loved
he craved
he desired
I had to stop reading her books because that was driving me crazy.
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I think Glen was annoyed in general with having to police the crew....he had to tell Gary to take the covers off the furniture and make sure that the hot tub was hot, and it must have been embarrassing as hell to have a guest tell him that the crew was badmouthing her *mother*.
Those rooms though...they were pigsties. And Erica’s voice DRIVES ME CRAZY. I can’t wait for them to depart.
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I’m reminded of the time my boss had a conversation with a friend on the phone with his office door wide open. The topic was his allergic reaction to spermicide, with a graphic description of his symptoms. Gross.
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I was playing a little game of “match the cheap luggage to the trashy guest” while they were bringing everything aboard.
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I didn’t understand why they needed a solar field. My cousin runs her three bedroom house with solar panels on her roof (in MA) and has extra energy to sell back to the electric company. That includes heat and AC.
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I’m disappointed too, but I feel that for most of the seasons Top Chef has really eliminated chefs based on the quality of their food.
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Ok, I have the same first name as Colin’s GF, and my nickname is his dog’s name. It was a little weird, I’ll confess.
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I want to tell that handsome husband that when he and negative Nancy divorce, I’m waiting.
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I’m hoping that there were five courses, but they didn’t show them all? I’ve never seen Wagyu that was cut that thin...
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I still love tuna casserole with Campbell’s Cream of Mushroom soup. I used to request it for my birthday dinner, I loved it so much. I made it last week with Amy’s Cream of Mushroom, and it just wasn’t the same. Give me the cheap, salty, processed stuff for my comfort food.
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On 4/22/2021 at 12:07 AM, BrownBear2012 said:
Instead of spending money on more tattoos, how about investing in some dental work? A dentist could do some bonding on the front teeth in an hour and she would look so much better.
Not just for appearance, but that V looked like a big cavity waiting to happen.
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Just wondering...are visible (hand) tattoos on teachers acceptable?
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15 hours ago, SunnyBeBe said:
And putting that tile over the fireplace.....not good. People want to be able to hang things like a mirror or picture.
You can hang on top of tile (or brick)...you just need a special drill bit and hangers.
I agree with everyone about that tile in the kitchen...ugh. If I bought the house the first thing I'd do is rip out that kitchen and figure out some way to make it bigger. It was just too small.
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Zurich: I didn’t mind the crooked teeth, but it looked like they needed a good brushing. And post-docs work a ton of hours, adding a 2 hour round trip just wasn’t feasible.
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Does Natasha have something against vegetables? That dinner full of white food reminded me of my college roommates and their diet of oatmeal and poached chicken breasts (they were all they knew how to cook). That lobster looked pitiful, and the risotto was seized up. I don’t care that it had truffle oil on it, ugh.
What was the story with the guests though...were the guys couples and the “wife” was the doctor’s beard? Not to mention, I’d be pretty upset if I heard my doctor took a vacation to Croatia during a pandemic.
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The shot glass had limoncello in it...I heard lemon curd with capers too. That sounds disgusting. And they wanted an italian dinner and she didn't have a pasta course? To Americans, that's what Italian food is.
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Watching the reveal on the siblings house...what’s with the huge open space in the middle of the kitchen? I’m not of the camp that says that every kitchen needs an island, but that just looked dumb.
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Is Trex not a thing in Georgia? Both of my sisters have big decks (with stairs) and they’re all Trex. I don’t know anyone here in MA who uses pressure treated lumber any more.
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I don’t think most people are that sophisticated design wise...the cabinets were fine (and there were so many), I loved the countertops...painting is relatively cheap and quick, and wallpaper is decidedly not for some (most) people, except maybe on an accent wall.
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16 hours ago, Giuseppe said:
Still don't like Alison and Mike's kitchen, and don't get all the fuss over it. It's bland and boring IMO.
And I noticed tonight that there's very little storage in there...just those glass cabinets, some cabinets around the fridge, and the pantry, which only had cabinets on the bottom? I didn't see if there was any storage in the island.
Brian and Mika's was definitely designed to appeal to the masses...it was boring, yes, but you didn't have to redo anything, and you could decorate it in whatever style you liked. It was a blank canvas (with a great laundry room!).
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I kind of feel like Shulem’s story did wrap up...he made peace with Akiva, and with his brother, and their choices. iI loved the last scene at at the dining room table where the ghosts and the living ate a meal together. I really thought it was a wonderful show;
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4 hours ago, BusyOctober said:
What the hell is Alpine cooking? Lots of cheese, sausage and chocolate? (Wait a minute...that actually doesn’t sound too bad.)
If Alpine cooking is what I had in Cortina, it's lots of mushrooms, foraged produce, grass fed meat and wine...yum yum! And cheese and wonderful bread and dried meats.
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8 hours ago, heatherchandler said:
I thought that was rude to call her out like that. We’ve seen chefs putting sauce on fish skin, right? I know some people like it crispy but is that the rule? I don’t know. And then she pretended to not know if she could sauce after the buzzer. We all know the answer to that!
The only reason to have fish skin on a dish is to have it as a crispy element (limp cooked fish skin is a turn-off), so I don't know that I would have called out the other chef, but I would have definitely rolled my eyes. 🙂
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Unsellable Houses - General Discussion
in Unsellable Houses
All I saw with that turquoise sink was myself scrubbing away at the scum that would accumulate around that metal band. The kitchen (again) was a total miss. I can never have enough counter space, and there was at *least* 5 feet of space that they just ignored.