Fair Haven – BritishCottageBlog.com

Fair Haven Fixer Upper – Chapter 5

The dream:
The reality:We’re about 14 weeks and four dumpsters into our project. My original plan was to be finished by March 1–not going to happen. Right now, as I type, there is a crew in the basement installing internal french drains. Who knew Fair Haven was built over a series of underground streams? And who believed their seller when he said all the wet basement issues were resolved when new drains were installed in the road a couple of years ago?

So unlike the tv Fixer Upper where whole homes are renovated in what seems minutes, we are well into our 280th hour of hard labor. And boy have we’ve learned a lot along the way. You know how in Fixer Upper Joanna says to Chip let’s take the wall down between the kitchen and the dining room, and it happens lickety split?

That’s so not true. Besides all the architectural drawings and building permits required, in order to take a load bearing wall down first you have to build a wall–in fact two walls–one upstairs and one downstairs in the basement to support the wall being removed! Who knew that?

And then you need to round up at least four really strong guys to wrestle the new beam–called a microllam–into place. Voila.Ironically once we got the new beam in, and replaced the rotten sub flooring in the kitchen so we could set the headers (wooden things that support walls) for the new windows just in time for their delivery date… The truck, delivering the new windows, rear-ended someone en route to our job and one of our kitchen windows got broken–oops–too bad. So not only do we have to wait another month for the replacement window…we will have to pay our guys to come back and do the install. Oy vey already.

The good news is the rough plumbing is done–inspection on Thursday. The bad news is the inspector is coming between 8 and 2. No heads up phone call which means yours truly will have to sit there and freeze to death because clever Keith has scheduled deliveries for himself that day. We added a master bath; a bold move seeing as we are now losing access to the balcony overlooking the great room. But I decided, knowing my family, someone would probably end up falling from it at a possibly alcohol fueled moment anyway, so safety and a bathtub trumped moonlight serenades.

That is part of the struggle when wrestling an 89 year old house into modernity. Some character is invariably lost along the way. Hopefully we will be able to make up for it when we get to the decor.Fortunately the great room will be a breeze to decorate and certainly something I have been looking forward to. So many decisions to ponder: tv over fireplace or on sidewall, ceiling fans or chandeliers, whether to open up the arched back door, sectional or a grouping of sofas, the list is endless.

One thing we do know is we are restoring the hardwood floors throughout the house. And have hired Beaton Brothers in Lakewood to do the job… My maiden name is Beaton (I like to think I am getting the family pricing and they do nothing to disillusion me). Dave Senior was the mastermind behind the floors in our first store at 126 Shrewsbury Avenue in 1989, the 2004 renovation, the 130 Shrewsbury Avenue remake and any number of our Rumson homes. This is Dave Jr measuring up the great room.So along with progress comes an appetite. All anyone (in our case usually Keith) cares after working in a freezing cold house all day is a hot meal and a beer. And what goes better with beer then pizza?

Almost homemade Pizza

In order to make great homemade pizza, you need the right equipment–not a pizza oven but a good pizza stone is key. First cut some parchment paper into the shape of your pizza stone–then put the stone into your oven and turn the heat up to to 425 degrees.

Next sprinkle the parchment paper with a dusting of cornmeal (key) then roll out your dough*, I buy it fresh from Trader Joe’s , (try to remember to take it out of the fridge 20 minutes or so before you are ready to roll).

You just need to schmear the dough with tomato sauce–another key thing to remember is not to over-sauce–add a ton of grated cheese, and whatever you like in the way of toppings: crumbled hot or sweet sausage (cook this first), shrimp (toss a dish of raw shrimp in a bath of butter, garlic and hot pepper flakes in the oven while it is heating until they are slightly pink and you will thank me forever), broccoli (I put this in the microwave for about a minute first), red pepper, green pepper, onions, olives–basically whatever you have in the fridge.

Now here comes the tricky part. You have to get the pizza, on the parchment paper, onto the burning hot pizza stone. I usually let Keith handle this–then cook for about 10 to 15 minutes. That’s it. Slice it up, pour some more beer and enjoy–simple as pie.

* There is no point debating whether truly fresh homemade dough is better–of course it is.

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 Gaines This 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.

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/

In the Works

Italian Sausage and Peppers Recipe

June swept by me and now July promises to do the same. However, right now I have a quiet moment so I can get to a few updates.

Let’s start at The Monmouth Museum – From June 1 to September 3 they have a timely exhibit for all of us home decor addicts. They are showing artwork with sofas and while the official stance is the art stands alone, the sofa is secondary, personally, I like it when it all matches. Here is what they paired with our British Cottage entry. Nice huh? Try to get there. The museum is in Lincroft on the Brookdale Community College Campus and there is a great children’s wing so maybe pop in on a rainy day.

Meanwhile, we are assisting with a mixed bag of design projects that showcase the variety of living situations in our two rivers area. First, there is the Alderbrook update, where a very young at heart senior is curating a lifetime of possessions into a thoroughly up-to-date transitional interior. Then there is the Atlantic Highlands petite chateau where the owners have reclaimed their second story from their young son. And are in the process of transforming it from a playground into a sophisticated master bedroom suite and home office for the work at home most days professional mom. This is the before. You are not going to believe the after but because this is a work in progress we all have to wait for the wallpaper to arrive…

Keep your fingers crossed. We’re counting on fabulous wallpaper from Thibaut and a to die for bed from Century to make this transformation a success.

Meanwhile who wouldn’t welcome an excuse to hang out at this updated Shingle Style home in Fair Haven, literally steps away from the Navesink River, where almost empty nesters are creating a sophisticated coastal haven? Think the first-class berth on the QE2, no starfish and fishing nets here!

While we are not designers, after thirty years of shifting furniture around we’ve developed pretty good eyes and are usually happy to weigh in if asked. At the store we marry the new with the old, casual with chic, and farmhouse with modern every single day so we are well aware of the challenges you face. It is all about showing the things you love to their best advantage whether you are just starting out, or easing into retirement.

Speaking of taking things you love and mixing them up; try doing that with green, red. orange and yellow peppers. Add some hot Italian sausage and you have a fabulous, fresh dinner that tastes like summer.

The Wall Street Journal sometimes skews a little too right for my taste but their weekend features section is totally on the mark and my new recipe go to source. This is from their “Slow Food Fast” column.

Comfort-Food Classic: Italian Sausage and Peppers

(Recipe by Chef Mashama Bailey of the Grey, in Savannah, Ga.)

4 tablespoons olive oil
2 pounds sweet Italian sausages
2 pounds hot Italian sausages
6 bell peppers, a mix of red, yellow, orange and green, cored, seeded and julienned
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 (14-ounce) can crushed tomatoes
2 tablespoons Sherry vinegar
Kosher salt
Crusty bread, for serving

1. Swirl 2 tablespoons olive oil into a heavy pot over medium heat. Add sausages, working in batches if necessary to avoid crowding, and cook until browned on all sides, about 4 minutes. Remove sausages from pot and set aside.

2. To the same pot, add peppers, onions and garlic. Sauté until vegetables soften, about 15 minutes. Stir in tomatoes, remaining oil and vinegar. Return sausages to pot and turn gently to coat. Braise until tomatoes reduce to a sauce that cloaks peppers, about 10 minutes, adding splashes of water if pot looks dry. Serve with crusty bread.

Carriage House Marina

Grilled Salmon Recipe

A hundred years ago Sea Bright was just a small fishing village nestled on the sand spit separating the Atlantic Ocean from the Shrewsbury River. The humbleness of the town was in direct contrast to the grandeur of the large vacation homes surrounding it. Mainly owned by wealthy New Yorkers, they employed architects, like the renowned Stanford White, to design intricate, multi-storied shingle style houses so they could enjoy the Jersey Shore’s ample sunshine and refreshing sea breezes in comfort.

Over the years a combination of high tides, arson, and developers, eager to cash in on the easy charms of salt air and sparkling sand, wiped out most of those original mansions. In their stead, a motley crew of townhomes, garden apartments and condominiums sprouted along the beach and river fronts. Fortunately, hidden from the main drag behind a pair of those nondescript multifamily units, one of the original structures is still standing, a lovely carriage house that is now home to the owners of the aptly named, Carriage House Marina.

This beautiful building is a survivor–no mean feat considering it sits barely above sea level a stone’s throw from the river. Nor’easters, and of course hurricanes are a constant threat–the latest was Sandy in 2012.

Then, several feet of water flooded the multi-level interior, but you would never know it looking at it today. All the original paneling and woodwork, which had to be created by master boat builders, has the lustrous patina of furniture cared for by generations of fastidious housekeepers. In fact, the interior makes you feel like you are aboard ship, sailing on a vintage schooner down the Shrewsbury River, not just sitting next to it!

Seated at the massive dining room table you feel like the room should be rocking–although truthfully, given the owners’ penchant for entertaining I understand sometimes it does.

The living room captures the feeling of a sea captain’s private quarters.While the side yard is a parking lot–this is a working marina after all–there is a large front lawn that ends where the river starts. Flanked by daylilies and hydrangeas, and a huge border of what looks to be ornamentals, but is, in reality, a massive vegetable garden, it is the perfect spot for plunking down with a book on a sunny day–or to have a party!

While any excuse for a party is a good one, one particular occasion is near and dear to me. Every five years or so the owners (see photo below) host a reunion get-together for the husband’s Rumson Fair Haven High School class, of which, full disclosure, I am a member. (And no way am I giving up the year). The party, which also serves as a fundraising dinner to support scholarships for college bound RFH seniors, is a team effort and our cohorts from all over the country make the journey back home to join in the fun.

The tent belongs to the marina so they take care of putting that up. Then a gang of us always pitch in to set up the tables and pull it all together. This year was slightly more daunting as all our prep work took place during a nor’easter so high tides and strong winds made it a bit more challenging than usual.

It certainly helps that another classmate and her husband own Guaranteed Plants & Florist in nearby Navesink. Their delightful nursery has been a must stop for garden lovers for more than forty years. With over 8500 square feet of greenhouse space, these horticultural wizards work magic every day. Our party would not be the same without them.

Their experienced floral designers always make sure we have gorgeous flower arrangements on all the tables (we always do a sit-down dinner). And they also schlep over these huge palms that we use to decorate the inside of the tent.

Somehow it all comes together. It doesn’t hurt that one of the owners of the fabulous Lusty Lobster–the wholesale and retail fish store in Highlands–was also in my class so he, thankfully, is in charge of catering. The food is always, simply, delicious.

This year he served a grilled salmon that belied any thought of the Salmon Fatigue Syndrome I have been suffering lately.

The fabulous sunset was a bonus and then it was time for a little old fashioned rock and roll with the Thom White Band. For us children of the seventies, a party is just not a party without live music. Thom also went to RFH–albeit a few years before us (although you would never know it by looking at him) and he and his fellow musicians are simply terrific!

So about that Grilled Salmon…

According to Doug (from Lusty Lobster), the only thing on the salmon that evening was salt, pepper, and extra virgin olive oil. Just apply all of the former liberally, then place on the grill skin side down. When grill marks appear and the skin gets crisp, turn over very carefully. Continue cooking until the salmon is opaque in the center. Garnish with lemon wedges and parsley and serve.

I am definitely going to try this at home and will report back to you–it can’t be that easy!

My sister Laurie made a fabulous baked salmon earlier this summer. She just put a whole salmon filet in a baking dish; topped it with a generous amount of sea salt, a substantial amount of brown sugar and lots of pats of butter, then cooked it at 400 degrees for about 20 minutes. It was fabulous but the clean up was a bit intense because all the brown sugar ends up crusted to the baking pan. But I bet you could do this on the grill in a disposable baking pan.

Meanwhile, The New York Times’ Sam Sifton swears by a Dijon mustard brown sugar mix. And wisely lines his baking sheet with foil and uses portion sized salmon fillets that cook at 400 for about 12 minutes. This too could be done on the grill I bet.

The good news is I am motivated to start cooking salmon again.

Meanwhile, I can’t end this post without acknowledging Elise Hughes aka Lisey Baker on the far right, who took all these fabulous photos and Carol “Martha Stewart” Baird, (center) for pulling the decor together and keeping us on task. You guys are the best!

Special thanks to everyone who took part in this event–we could not do it without you–and make sure you pencil in July 2022 for the next one!