Fair Haven Fixer Upper – Chapter 4

All it Takes is Time–and then–More Time

Shepherd’s Pie Recipe

After two months we have accomplished nearly all of what Chip and Joanna Gaines do in the first five minutes of their TV show Fixer Upper. What you don’t see on television but face in a real-life renovation is mountains of paperwork and red tape. Nothing happens in the town of Fair Haven New Jersey that does not require an application, an inspection, a fee–and, in all probability, another inspection.

We started with the tree growing through the basement wall. In order to remove it we had to submit a request to Bill Brooks, the Town Arborist,  and once that was approved, get his okay on the required replacement. (Bill is practically a walking encyclopedia when it comes to trees and an absolute delight to talk to.) After Bill came the permit for non-structural demo–all that old sheetrock and cabinetry tossed in the dumpster had to be accounted for.

Next, because our cottage lies in Fair Haven’s designated historical district, came the application to replace the rotting windows upstairs.  That was most involved, requiring an actual in the flesh presentation to the board members of the Historic Preservation Commission so they could make sure we were not wreaking havoc upon the unique character of the neighborhood.

While you really have to admire their efforts, the selfless donation of time and energy in order to preserve what little is left of New Jersey’s unique past, it was still a wee bit frustrating to add another week–or two–to our project. The good news is our new windows passed muster and are on order–and should come in–in three to four weeks…darn.

After that came the building permit required to replace the totally missing metal support columns in the basement that were naively removed–in the days of yore–when homeowners were trusted to make and live with, their own really bad decisions.  You have to admire the way a structure stays up when logic would decree collapse was imminent. How did this not all come tumbling down? 

Right now we are waiting for a permit to do further structural work–remove the wall between the kitchen and dining room. (Sadly the little hobbit hallway had to go.)  Then we need to frame in a second bathroom in the master bedroom and rework the windows in the kitchen area.

And let’s not forget the permits for all the new plumbing, electrical and HVAC work.  We inherited a potentially lethal combination of systems dating back to 1930 that include lead piping and a heating ventilation system for the upstairs bath that was duct taped into place.

The most amazing thing is that the house did not burn down years ago: there were live wires in the walls, the ceiling, even outside the back door! So the good news is we will be able to sleep soundly when we finally move in. The bad news is that all these updates take time, more time, and of course,  more money. 

Fortunately, Keith is crazy about Shepherd’s Pie because it’s hamburger for dinner chez Nelson these days!

Shepherd’s Pie

First peel five or six good-sized potatoes, quarter and bring to a boil, then simmer for 15 or 20 minutes until fork tender.

Meanwhile, saute a chopped up onion in a splash of olive oil for a few minutes in an oven-ready pot.  Add the beef; use at least a pound and a half because this is a dish that is even better the next night. (You can go pretty lean with your hamburger because there is a lot of added seasoning.)

Toss in a clove or two of minced garlic and, although I am not a huge fan of cooked carrots, Keith is, so I grate a couple of raw carrots into the mixture so they essentially dissolve–and I might add some diced mushrooms if there are any moldering away in the fridge.

Then stir in a couple of teaspoons of tomato paste, a healthy dash of Worcestershire, and if you like some rosemary, thyme, salt, and pepper–how much is up to you really. Err on the side of flavor.

Cook on low heat until your potatoes are ready to mash. Spoon mashed potatoes over top and then a couple of cups of grated cheddar cheese–the more the better. Bake 20-25 minutes in a 400-degree oven until bubbly.

Ignore all those people who say you need to add peas or corn to this dish. Totally unnecessary because if you are British that means you are having peas as a side dish anyway.  (Nobody else likes peas). And there is no justification for having corn–with potatoes–no matter how good it tastes.

Let cool because the potatoes are really, really hot when they come out of the oven. Serve with a green veg or a tossed salad–and a pint of course.

Fair Haven Fixer Upper – Chapter 3

Rack of Lamb Recipe

As we approach the holidays our neighbors’ homes in the Fair Haven historic district really shine. Meanwhile, at Chez Nelson, the lights are barely on. Just past our first month’s anniversary at 28B Gillespie, an optimist would say wow, we’re nearly there. A pessimist might not.

It took us at least four weeks just to round up Kevin Slavin, the very busy owner of Frontier Tree, who, along with his mighty crew, skillfully removed the gargantuan maple tree that was growing through our roof–and–into the basement. 

But now, with the tree gone* a lot of other tasks are falling into place. We can finally access the basement through our Bilco door (that slanty thing on the back of old houses).  We’re planning on replacing the oil tank and furnace currently residing down there with a natural gas-powered heating and air conditioning system. It gets a little complicated because we have to install all new ductwork and that can be challenging in an older home (I really want to say it isn’t easy getting all our ducts in a row).

Anyway, once we switch out the heating system we won’t need an outside entrance so that wall gets closed up and the dreaded Bilco door removed. Right now it’s sitting outside the great room just where the veranda should, and eventually, will be. After that all we’ll need to do is upgrade the electric and a bit of plumbing, add some insulation and sheetrock.

Meanwhile, I have been doing the rounds of kitchen cabinet vendors; big box stores, local building centers, and custom cabinet shops have all been on my itinerary. My plan is simple: the core of the kitchen will be on one wall. Eventually, we’ll have a custom island and hutch built at the factory that makes all of our furniture in Hungary. Here’s my inspiration kitchen courtesy of Joanna Gaines.Kitchen by Joanna GainesThis is the core plan.

And this is the reality.Sigh.

Dinner tonight:

Rack of Lamb with Mashed Potatoes–and Brussels Sprouts

Meanwhile, I need to keep Keith’s spirits up–I may be the plotter and planner but he is the guy on the spot: filling the dumpster, peeling old insulation and sheetrock off the ceiling and walls and removing the ten thousand nails used to secure same. Luckily for us, the way to this man’s heart is through his stomach. He needs to be fed and fed well.

I always pick up a rack or two of lamb every time I go to Costco and toss them into the freezer for when I need to up my dinner game.

Pull off most of the fatty bits but don’t worry too much about the gristle. Pour a few glugs of soy sauce and a largish splash of maple syrup into a shallow bowl and toss in the lamb. You can do this a few hours in advance, or a half hour depending on how organized you are. Turn at least once.

Cook in a preheated 425-degree oven for 20 minutes and then test to see if the lamb is done. The only way I know how to do this is to actually make a small incision. Although I suppose, if I could ever locate the meat thermometer, that would be a less invasive way to test for doneness.  Pink is okay, raw is not. So either take the rack out of the oven and let it rest for a few minutes before serving or put it back in the oven for a bit. Keep an eye on it though because you can get to well done very quickly.

Serve with buttery, piping hot mashed potatoes and some freshly simmered Brussel sprouts. (Keith’s absolute, most favorite vegetable). Just spritz with lemon, add a bit of butter and salt and pepper and forget all about the bacon and cheese that make these hearty little gems injurious to one’s health–and a real pain in the neck to cook.**

Then open a lovely bottle of Cote du Rhone and enjoy.


Image result for rack of lamb photos

Photo courtesy of HealthyRecipesBlogs.com

*In Fair Haven trees don’t just don’t go away. Removal requires a permit application, site visit by the town arborist, a fee, and a commitment to plant replacements for the trees that were removed.

**Note I did not mention mint or mint sauce once.

   RESOURCES

Arborist: Kevin Slavin    http://frontiertree.com/