After...My DYI deck and Pergola, The first step to the new back yard. Replaced the cement pad with a new deck and step up Pergola..As a DIYer and not needing the use of a contractor or prefabricated structure, total cost for lumber, furniture and other materials came in under $3000.00. Total space is 12' x 24'., New Deck and attached step up Pergola, Patios
Backyard Decks Design Ideas | Interior Exterior Home Design Ideas
Plexiglass Pergola Roof. Perfect. Keeps you dry but still lets bright light into the house. Some day!
Multi Level Decks Design and Ideas
Only four basic ingredients are needed for this flour tortilla recipe. Making homemade tortillas is worth the extra effort because they taste so much better than store bought tortillas. Try this simple homemade flour tortilla recipe and you will know exactly what ingredients you and your family will be eating.
NYT Cooking: Jeff Hertzberg, a physician from Minneapolis, devised this streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.
NYT Cooking: Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a complex brininess to what can be an overly sweet citrus custard. In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake. It’s a stunning de...
NYT Cooking: A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one%2...
Chocolate Cream Pie Recipe
NYT Cooking: A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesn't turn it into lemon ice cream, itself a cool dollop of heaven. What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier. In short, we're ta...