An issue has emerged concerning the counter top. As currently configured, the counter top will cover the dishwasher control panel. The dishwasher needs to move about 3 inches out from under the counter top. Please suggest a time when we can have a telephone conversation.
There’s nothing like getting up the day after Christmas to news of a work-related problem.
Being the kind of person whose first response to such communiqués is anxiety, I immediately go through a systematic reality check.
1. Look: Pull up the snapshot of the island where the dishwasher door is visible. Check: The door is protruding from the adjacent cabinets exactly as it should. (A bit of advice: Take progress shots, especially when working on jobsites. It’s helpful to be able to look at a picture on your phone when your jobsite is an hour’s drive away.)
2. Think: Who installed the dishwasher? The clients’ builder, who installs them all the time. Check: The installation is probably correct, though I won’t stop worrying until I know for sure.
3. Think some more: Is there really a problem? Don’t the overwhelming majority of dishwashers get installed under counters? Don’t you think a global leader in dishwasher design such as Bosch would have planned for this? That does make sense; you probably program the controls with the door open, then shut it. (Full disclosure: We don’t have a dishwasher. I prefer to use those 12 cubic feet of space in our small kitchen for storage.) Still, I won’t stop worrying until I know for sure.
4. Google “Bosch top of door controls dishwasher.” While installation manual is downloading, do a quick search of email records. Did I advise them to buy this dishwasher, in which case I should have known of any unusual installation requirements? No. The only relevant communication was in October, when my clients told me they were looking seriously at dishwashers. And there it is, on page 37: “Note: With hidden controls, the door must be opened before changing settings and closed after changing settings.”
5. Reply to client, adding that if I’ve misunderstood the nature of the problem, I will be glad to talk by phone. Press “send” and hope the problem is resolved.
6. Relief:
Yes, now we see how the dishwasher works, have reread the manual and are relieved to see that our concerns were unfounded. We both apologize for our confusion!! So sorry to start your day with unnecessary worries!!
7. Schedule appointment with mental health professional. Oh, wait. I don’t have one.
Festive fruit bread (a hybrid of “French fruit braid,” “Easter tea ring” and “Stollen” from Cordon Bleu: Baking, Bread and Cakes (B.P.C. Publishing, 1972)
Editor’s Note: This is the fourth in a series of blog posts by Richard Jones, who has written a detailed book about timber technology, which is scheduled to be released in early 2018.
— Kara Gebhart Uhl
What’s the best way to approach writing a book for publication? Well, probably not the way I went about it.
So what did I write about? At the end of 2007, I’d perhaps created a manuscript of about 15,000 words and devised a list of key headings. Writing as a woodworker for other woodworkers, not as a wood scientist, I’d decided the following list of topics covered what I, as the model woodworker in this exercise, ought to have a pretty good grasp of, and this probably applied to all serious woodworkers, both professional and amateur:
• From the Kiln to the User (Storing, Transporting and Selling Dried Wood)
• Fungi
• Insect Pests
• Wood Strength and Structures
• Ecological and Environmental Issues
There were additional topics I felt it important to cover to round out the knowledge of the thoughtful and inquisitive woodworker, such as tree history, tree distribution, a section on the oaks in particular, balanoculture, ancient deforestation, socio-political and historical issues concerning trees and their use, the Latin-binomial system of identification, tree oddities and migration, and so on. All might be considered ‘soft knowledge’, but awareness of these topics contributes to being a well-informed woodworker.
In 2007 I met a publisher of craft books I knew at a woodworking show in the north of England. We talked about my writing project and he indicated he was interested in offering me a contract to write the book. I turned him down gently saying I didn’t want to work to a publisher’s deadline because I’d be writing under pressure and too many mistakes would occur, or important subjects might have to be omitted to meet their deadline. So, there I was, writing at my own pace with no deadline to spur me on, and no-one on board to publish whatever I produced. I’d made a decision that contributed to enabling what I believe is a better book, but left me with the challenging task of finding someone to publish my, er, well, I guess, labour of love.
I’m very pleased Lost Art Press is taking my raw manuscript to the next stage. And maybe I’ll tell the tale of my convoluted path to finding a publisher in a later post.
If you’re from out of town and thinking of visiting the Lost Art Press storefront for an open house or for a class, read on.
Where to Stay Just a short walk from the Lost Art Press storefront (at 837 Willard St.) is Hotel Covington – a very nice hotel in a fully renovated historic property, with an excellent restaurant. (And no, we don’t get kickbacks.) Other options are to stay at one of the nice and fairly inexpensive chain hotels on the Covington riverfront, book a room through AirBnB, Vrbo or stay in downtown Cincinnati.
The chain hotels on the Covington riverfront include: Hampton Inn, Courtyard, Extended Stay, Marriott, Embassy Suites and Holiday Inn. All are clean, safe and offer decent amenities within walking distance.
If you opt to stay in Cincinnati, I highly recommend the 21c Hotel. It is a full-service hotel. Amazing restaurant (the Metropole). Fantastic breakfast. Great bar and bartenders. And there’s a semi-secret rooftop bar (the entrance is in the alley). If you’re a fancy lad or lass, you’ll love the Hilton Netherland Plaza. And even if you’re not fancy, the incredible Art Deco bar is worth a visit. Another four-star option (also with a good restaurant) is The Cincinnatian. I’ve never seen the rooms there, but I’ve heard good reports.
A look down Pike Street.
Where to Eat To make this list manageable, I’m going to focus only on establishments that are in Covington and downtown Cincinnati. If I covered other neighborhoods, it would be a book.
Covington Otto’s: This is one of my favorite places for lunch, dinner and brunch. It has a small menu of Southern food, but everything is outstanding. Get the tomato pie for lunch. Otto’s is also one of my contenders for best burger in the city.
Bouquet: Great wine bar and good food made with local ingredients. I love the trout.
Gutierrez Deli: A small, family owned Mexican grocery and carry-out deli that makes the best birria we’ve ever had.
Olla: Owned by the same family as Gutierrez deli, with even more delicious Mexican offerings and table service.
Frida 602: A bustling Mexican place that specializes in mezcal and tacos. Get the queso. You’ll thank me.
Cock & Bull: Decent fish and chips and a draft beer list that is insane (Delirium Tremens on draft – dang).
Libby’s Southern Comfort: If you like fried chicken (and how can you not?!), go here. And get a bourbon slush, too.
Goodfella’s Pizza and the Wiseguy Lounge: Downstairs is a small pizzeria with New York style pizza (yes, you can order a slice) and beer. Upstairs is one of the best bourbon bars in the state and a great place to relax.
Crafts & Vines: One of the friendliest bars in the city. Wine on draft (you read that right). Plus an inventive beer selection.
Butler’s Pantry: An upscale mini-mart that has a fine selection of bourbon, as well as a tasty array of sandwiches.
Spoon Kitchen & Market: A small grocery that offers a good selection of sandwiches, flatbread and grain bowls.
Old Kentucky Bourbon Bar: An astonishing bourbon selection. The patio out back is one of my favorite places to hang out with a crackling fire and a bourbon.
Larry’s: A “dive bar.” In quotes because it still looks like a dive bar, but it smells a lot better. Probably due to the delicious tater tots and hot dogs they serve up. The red beans and rice is also delicious.
Covington Coffee: Super-friendly family-run place. Great pastries and the best bagels (Lil’s) in the city.
Chako Bakery Cafe: Fantastic, family-run Japanese bakery and restaurant (within easy walking distance of LAP).
Gyros on Main: Good gyros (natch) and good shawarma. And open on Mondays (unlike many other restaurants around here).
Lorenzo’s Deli: Made-to-order sandwiches. So far, we’ve had only the Italian and the reuben; both are delicious.
Point Perk: My other favorite coffee shop in town. The hours are limited, but the espresso and chai drinks are fantastic.
Coppin’s in the Hotel Covington: This hotel is the jewel of the city. The restaurant and bar are highly recommended for breakfast, lunch, dinner and brunch. Get the corn fritters, the 16 Bricks bread and … oh just get everything.
The Standard: A pub-style menu served up in a former gas station (with fun auto-mechanic-related decor). Great drinks, good food, and dog friendly. Also a great place to go if you have kids in tow.
Bircus Brewing/North South Baking: Excellent wood-fired pizza – and Wed.-Sunday mornings, at the same location is the incredible North South Bakery. (If you’re in a class here, you’ll almost certainly get to try their baked goods.)
Inspirado: Eclectic menu. Osso buco and street tacos? Yes please. A very friendly place – lunch, dinner and brunch.
Zola: A bar and grill with inexpensive (but excellent) burgers and other pub food. (Note: You may encounter smokers here.)
Pork ho fun at Kung Food.
Amerasia Kung Food: Don’t be fooled by the appearance of this divey-looking Chinese place. People come from all over the city for lunch and dinner. It also has one of the best selections of beer in the city. If you like noodles, get the pork ho fun (and ask them to make it a little extra crispy).
Riverside Korean: Authentic Korean. A karaoke room (yes, we’ve done it). Riverside never disappoints.
House of Grill: Tasty Persian food served up by the friendliest family in the restaurant business.
ChiMaek: Chicken and beer – both delicious. (Get the flight of dipping sauces with the chicken.)
Keystone Grill: Family-friendly place for lunch, dinner or brunch. The mac and cheese varieties are great.
The Gruff: A pizza place in the shadow of the Roebling bridge. Fantastic pizzas (try the Italian meat pizza or the Margarita) plus local craft beer and one of the most inspiring views in the city.
Wunderbar: Excellent burgers, and mostly German-inspired food. (And French … the brie and bacon sandwich is delish).
Whew, Now Cincinnati I’m going to keep this brief. This blog entry is turning into an opus already. All of these restaurants are less than a mile from the river. I’m also skipping places that are so popular (The Eagle, Bakersfield, Taft Ale House) that you can’t easily get in.
Sotto: The best restaurant in the city. Period. The first time my daughter tried the short rib cappellacci she cried. No lie.
Boca: The big brother to Sotto. A bit fancy, but unforgettable in every respect.
Gomez salsa. Take-out only, from a walk-up window. Try the “Turtle Bowl.”
Maplewood: The best breakfast in the city. No question.
Taste of Belgium: Fried chicken and waffles. Great breakfast. Belgian ale on tap.
Morelein Lager House: A local brewery with a restaurant – the view of the Roebling Bridge and Covington alone is worth the trip.
Salazar: I vacillate between Salazar and Sotto as my favorite places in the city.
Pulled pork sandwich at Eli’s.
Findlay Market & Eli’s: A old open-air market and the pride of Cincinnati. On weekends we walk around, eat whatever smells good and buy sausages (Kroeger meat) for the week. Eli’s is adjacent and it’s my favorite barbecue joint.
Entertain Your Family The Newport Aquarium is a short walk from downtown. The Fire Museum is awesome if you have kids who like fire trucks. If your kids are a little older (8 to 10), try the Contemporary Arts Center (CAC). Start at the top floor where they have a wild area for kids to create art. We’ve spent days there. Plus the contemporary art throughout is top shelf. And the Zaha Hadid-designed building is fantastic to explore.
If it’s nice outside, go down to the riverfront on the Cincinnati side to the Smale Riverfront Park to blow off steam and ride the merry-go-round. Plus there are a ton of places to eat there at The Banks.
The ace in the hole for entertaining the kiddos is the Cincinnati Museum Center. You can spend two or three days solid here without boring the kids (or yourself). The Children’s Museum is there, plus the History Museum, an IMAX theater, the Natural History Museum, an ice cream parlor and all the old train station stuff that kids love. We lived there every weekend when our kids were young.
The Cincinnati Zoo & Botanical Garden is world renowned for some of its breeding programs (and for Fiona the hippo) – but odds are decent the kids will be most taken with World of the Insect. Shudder.
If your kids like art, head up to Mt. Adams (one of the hills 5 minutes from downtown) for the Cincinnati Art Museum. They have kids programs, including a dedicated space for kids to run wild, art style. Check it out here. And the museum features free admission.
All the above places can be visited easily with public transportation.
When I first stepped into one of Mary May’s architectural woodcarving classes, I had some vague notion of what it would be like to carve wood. Though I had some interest (I’m interested in making just about anything with wood), woodcarving had never ranked high on my list of interesting avocations, much less passionate ones. But after two days of her instruction, I walked away with an entirely different appreciation for woodcarving and for what Mary had to offer.
As readers of her book, “Carving the Acanthus Leaf,” will quickly find out, Mary is not simply a person who happens to carve wood for a living; she is a woodcarving master par excellence, a truly gifted soul whose work is an expression of some deep passion, driven by faith, and guided by years of diligent apprenticeship and experience.
To most of us, acanthus leaf carvings are a familiar albeit barely understood adornment to historic architectural woodwork. We’ve seen them in the mighty cathedrals of the European Renaissance and in grand public buildings of the 18th and 19th centuries. We’ve probably even seen them on ornate pieces of Chippendale cabinetry. But what Mary May shows us through her book is the robust history of the acanthus leaf from its early Egyptian beginnings through its history in Grecian, Roman and Byzantine architecture; its influence on (though absence from) Viking woodcarvings; its rich revival during the Renaissance; and, ultimately, its decline in the 20th century “machine age.”
As with many aspects of traditional craftsmanship, acanthus leaf carvings have enjoyed a renewal of interest in recent years, perhaps as we humans struggle to maintain our identity amidst an increasingly technological ubiquity. To that end, Mary has offered a gem.
While the book can be through of as nothing less than a how-to guide for woodcarvers, it is much more than that. Steeped in detailed instruction on carving numerous styles of acanthus leaves, Mary’s book weaves the reader through a complex array of history and tradition, of love and romance, and of skill and passion for the art form. This is a uniquely personal text through which the author walks the reader through her own history with woodcarving as a means of inspiring others to take the leap into what may prove to be a highly rewarding journey toward mastery of a new skill. Relating her friendship with Bill Cox, who, at 89 years of age, took up woodcarving and served as her shop helper for six years, Mary encourages others to take up the craft. And, by relating some of her own mistakes along the way, Mary reminds us that we are all human, including the masters.
If you have ever looked at ornate woodcarvings and found yourself at awe of the skill it took to produce them, buy this book. Read it. Get some tools, pick up a piece of basswood, and start carving. You won’t soon regret the experience.
Editor’s Note: This is the third in a series of blog posts by Richard Jones, who has written a detailed book about timber technology that required hundreds of hours of research, which he talks about here. The book is scheduled to be released in early 2018.
— Kara Gebhart Uhl
My tentative foray into writing articles on timber technology for magazine and journal publication morphed almost seamlessly into writing a book (which you can read about here). I felt the material was unsuitable for the compressed format expected by woodworking magazine editors. Short, snappy articles of 2,500 to 3,500 words incorporating 10 or so images are favoured. The generally small remuneration for significant writing effort was off-putting, and occasional, irritating editorial blunders made by the magazines niggled: How, for example, could a couple of sentences from one paragraph be moved into another paragraph on another page? It turned the article I’d spent a great deal of time perfecting into verbal flatulence, and rather diminished the end product.
I wanted to create something that differentiated itself from other books on timber technology. I asked myself questions such as: “As a woodworker, what’s important to know?” and “Are there issues secondary to the core material that gives a woodworker important and useful ‘rounding out’ knowledge?” By this time in 2007 I’d moved to a new job leading the undergraduate Furniture Making programme at Leeds College of Art (LCA, now Leeds Arts University). LCA required I develop a ‘research profile’ befitting a lecturer in the UK Higher Education sector. I had a project in hand that I could use to undertake appropriate ‘academic research and publishing’. I had the kernel of a manuscript suited for such a purpose where light Harvard Referencing would be appropriate.
My starting point was to write what I knew, but to verify the information. It quickly became apparent that what I ‘knew’ was a mixture of truth, along with myth and hearsay that had been passed down through generations of woodworkers to me. I needed to research a topic through studying several reliable sources of information, collate, assess, draw conclusions, and then write. Sources were books, journals, online publications, personal discussions and correspondence with specialists in their field, all with verifiable credentials, e.g., wood scientists, entomologists, mycologists, engineers, etc, and further, to persuade experts to peer review relevant sections of my manuscript. Being in an academic field at the time of writing had its advantages. There’s a common etiquette in academia of peer reviewing the work of fellow academics – I was in the fortunate position of being able to take advantage of this arrangement.
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