As I’m sure you know, Earth Day is this Thursday, April 22nd. There is always a wide array of feelings about Earth Day, however this year there is something for everyone to celebrate.

April 22nd also marks the kickoff of The Cash for Appliances program in California! The California Energy Commission has set up a handy website to help consumers find out what items qualify and make it very easy for you to get the form and information you need. I have checked out the websites for a few other states and must say that California’s is well above the rest. It’s a very user-friendly site that provides all of the information you will need.

From my research, I found that the best rebates seem to be for refrigerators. So, if you’ve been thinking about giving your Kitchen a facelift – now is definitely the time! Just click on the picture below to go to the California Cash 4 Appliances website and get started.

Also, April 22nd, is the deadline for the new EPA Lead Based Paint certification  for contractors. If you are having any work done on your home please ask to see the contractor’s certification. You can find more information about certification and requirements by clicking on the image to the right.

If you have any questions about either of these programs please feel free to give us a call at 714-558-1094. We will be happy to help you in any way. Happy Earth Day!

With New Classes at Purcell Murray (daytime & evenings now available…)

Showroom Location for Classes: 15400 Graham Street, Suite 102, Huntington Beach, CA 92649

Friday, April 16^th 11:00am – 1:00pm $58.00
Linda Steidel - “For Every Season There is a Salad”
The Launch for Linda’s Latest Cookbook (Cost of class includes book)

Menu:
Orzo Salad with Shrimp, Roasted Peppers, Corn & Grilled Portabellas
Soufleed Goat Cheese Tomatoes & Savory Greens with
Lemon-Garlic Vinaigrette
Crusty Pizza Bread with Gorgonzola Caesar Salad
Chocolate Chip Macaroons

Saturday, April 17^th 11:00am – 1:00pm $40.00
Cathy Dyla - “Dine & Learn Featuring All Brands”

Menu:
Herb and Lemon Roasted Salmon on bed of Roasted Potatoes
Sautéed Arugula and Spinach
Carrot Cupcakes with Pineapple Cream Cheese Icing & Sugared Pistachios

Friday, April 30^th 11:00am – 1:00pm  $48.00
Linda Steidel - “Spring in Tuscany”

Menu:
The sunlight in the Spring casts a soft glow over the hills of Tuscany.
Menus are fresh, innovative and delicious.
Prosciutto & Grilled Asparagus with Whole Grain Mustard
Chicken Pepperonata with Creamy Semolina and Roasted Mushrooms
Zucchini with Lemon-Thyme Crumbs
Warm Chocolate Cakes with Mascarpone Cream

Saturday, May 8^th 11:00am – 1:00pm $40.00
Cathy Dyla -  “Dine & Learn Featuring All Brands”

Menu:
Mothers Day Luncheon
Waldorf Chicken Salad in Butter Lettuce Cups
Smoked Salmon Napoleons
Spring Pea Soup with Scallions
Lemon Blackberry Cake

Thursday, May 20^th 6:00pm – 8:00pm $58.00
Linda Steidel - The “Farmers Market”:  Meet Me at 3^rd & Fairfax
The Fairfax market opened in 1934.  It began as a dirt lot of farmers to sell fresh produce and has become a dining paradise.

Menu:
Salmon Tempura Salad with Kiyoko’s Dressing
Sea Scallops with Blackberry Puree & Shitake Risotto
New York Strip Steak with Cognac-Mushroom Sauce
Lemon Cornmeal Cake with Lemon Glaze & Crushed-Blueberry sauce

Thursday, June 10^th 6:00pm – 8:00pm  $58.00
Linda Steidel – “Fathers Day”

Menu:
It’s Fathers Day!  Gather the Family and salute Dad with his favorite food
Shrimp Chopped Salad with Edamame, Cherry Tomatoes, Avocado,
Corn and Applewood Smoked Bacon
Grilled Skirt Steak with Artichoke-Potato Hash & Black Olive Aioli
Double-Chocolate Bunt Cake with Ice Cream

Saturday, June 12^th 11:00am – 1:00pm  $40.00
Cathy Dyla - “Dine & Learn Featuring All Brands”

Menu:
Seared Pork Chops Roasted with Balsamic Fig Sauce
Potato Cakes with Chives
Braised Lemon Dijon Asparagus, Carrots and Green Beans
Sour Cream Vanilla Pound Cake with Fresh Berry Sauce

Friday, June 18^th 11:00am – 1:00pm $48.00
Linda Steidel - “Cooking with John Besh: New Orleans”

Menu:
John Besh is the best of a new generation of New Orleans Chefs.
He grew up on the bayous and celebrates the food he grew up with.
Chilled Tomato Soup with Tapenade
Pan-Seared White Fish with Corn
Orzo & Crabmeat Macque Choux
Strawberry Flambé over Lemon-Ricotta Filled Crepes.

Classes are subject to change. Reservations with credit card confirmation are required and should be made no later than 72 hours prior to the class. Cancellations must be made 72 hour prior to the class to avoid charges.

For More Information Visit  www.purcellmurray.com or Call (800) 294-0644 EXT.500

Earlier this week I was laid back and relaxed about the Thanksgiving holiday. Just my husband and I and our two girls. A nice, quiet, family Thanksgiving. I had planned out a simple menu with all the necessities and not a lot of effort required on my part. It would be a wonderful day with no hosting duties, nowhere to go and I was in complete control!

Then, my fantasy bubble burst. I ended up extending a last minute invitation to some friends of ours and their two girls. My Thanksgiving has now doubled in size and duties and, honestly, I’m a wreck! There are a hundred extra tasks on my list now for this week and a much larger menu. I have more cleaning and decorating on my to-do list and actually have to make sure everyone looks presentable at the table!

Don’t get me wrong; I’m happy, elated even, that we will have guests for the holiday. I come from a large family and Thanksgiving was always a HUGE event with more than 20 people each year. To me, it really isn’t Thanksgiving if I’m not making a huge meal, playing hostess and spending time with family and close friends. Though it puts more on my plate (literally and figuratively!), I’m very much looking forward to next Thursday.

In the interim though, I must put on the gloves and battle through the preparations and to-do’s in order to make this a perfect holiday for everyone involved. Here are some tips from Kohler and Susan Serra, CKD, CAPS – Susan Serra Associates, Inc. that can help make it easier whether you’re expecting a large or small group at your table:

Crowd Control- The crowd is at once fantastic to have around, and often, truth be told, in the way. Plan your seating strategy in advance.

Teamwork- Assistant chefs are our friends. Plan in advance what you may need help with. Be flexible. You may wish to assign tasks to a certain family member.

Plan Ahead- “Planning ahead and visualizing all of what you need and when you may need it, is a very big step toward stress-free entertaining.”

And just a few tips from me that always seem to help me maintain my sanity during holiday gatherings:

Make Lists- Lists can be your biggest asset when planning a gathering and will help you to ensure you don’t forget anything.

Allow Guests to Bring Items- Split the cooking and purchasing and it will save you time and money. Don’t require guests to bring anything (after all, you invited them!), but if they offer, jump on it!

Let the Kids Pitch In- They may not be able to help with much of the cooking  but they can definitely help in other ways. Ask them to do some of the special chores that we all try to get to when planning a gathering such as: wiping down baseboards, cleaning the fronts of cabinets and dusting. Putting them at the table with some crafts to do for decorations is a perfect way to keep them out from under your feet and get fantastic, cheap decorations for the meal! Have them create a centerpiece, place cards, and other cute items. You can get some great ideas from Disney’s Family Fun website.

While I am a blogger, I am also an avid blog reader, especially when it pertains to the Home Improvement industry. I generally am a major stickler for ensuring that our blogs are original and that I am not simply repeating what someone else has said but today will be a bit different. During my usual rounds of my regular blogs this week I came across one that had some really fantastic ideas. So, I decided to share it with our readers, of course, with a link back to the original source – Ecohome Magazine (www.ecohomemagazine.com).

As always, if you need help with any of your Home Improvement projects please give us a call at 714-558-1094 or visit our website at www.burginconstructioninc.com!

Simple steps—from visual tricks to ventilation—can help maximize smaller house plans.   -   By: Katy Tomasulo

With the shrinking economy and a growing interest in sustainable building, many pros and consumers are opting for smaller footprints that make more efficient use of space without sacrificing style or luxury.

Excel Homes, a Pennsylvania-based manufacturer of custom modular homes, offers a broad range of styles and sizes. Steven Saffell, director of architectural design and innovation for the company, offers up these trends and tips for maximizing space and altering the illusion of size without giving up amenities or comfort.

1. Combine spaces, but define them. The trend toward great rooms connecting the kitchen to the living room and/or dining room has remained for some time. To continue that vast, open feel but still define each space, incorporate subtle room separation with columns, by changing the floor height with a sunken sitting area, or by simply changing the flooring. Excel Homes is incorporating “visually connected room dividers,” a more stylish twist on the passé half wall. These include two-sided fireplaces between the kitchen and living room or built-in bookcases with see-through glass backs.

2. Find a happy medium for ceiling heights. A desire for energy efficiency has started to trump consumers’ need for soaring ceilings. To maintain the grand effect of a high ceiling, incorporate soffits or trim to create shadow lines; sculpted ceilings create interest and draw the eye upward, Saffell says.

3. Connect with the outdoors. Well-thought-out outdoor spaces are increasingly extending livable space outside the home’s footprint. Connect them to the indoors with larger or multiple patio doors.

4. Get organized. Clutter can make smaller spaces feel cramped and uncomfortable. Use the “ship-building” theory of “a place for everything” by thinking out where everyday items, such as vacuum cleaners, will go. Upgrade closets with built-in organization systems rather than just rods. “Organize their lives as well as their outfits,” says Saffell.

5. Let in the light. Daylighting goes beyond installing extra traditional windows with typical views. Something as simple as installing a ribbon of windows above or below kitchen cabinets can help brighten up the space and make it feel larger. In bathrooms, high, narrow windows let in light while maintaining privacy; transoms on interior bedroom walls are another option.

6. Keep the air moving. Stagnant air can make a home feel tight. Design for air movement, including clerestory windows and interior transoms.

7. Future-proof unused space. Outfit unfinished basements and walk-up attics with wiring and plumbing in anticipation of future remodeling.

8. Leave the master suite alone. Though square footage of master bedrooms may be down slightly, the desire for an escape is keeping the cozy, well-appointed master suite on the top of homeowners’ lists. Saffell says the master bath, like the kitchen, is still an area buyers are willing to pay more for. They also still want a separate tub, but are more likely to outfit the shower with jets and select a soaking tub instead, “investing more in the things they’re going to use on a daily basis.”

To view and comment on Excel Homes’ latest design ideas, visit the manufacturer’s Drawing Board blog at www.exceldrawingboard.com.

Katy Tomasulo is Deputy Editor for EcoHome.

CAMBRIA, THE LEADER AND INNOVATOR OF STONE SURFACING, INTRODUCES 16 NEW COLORS AND ESTABLISHES THE NEXT GENERATION OF SUPERIOR STONE

These 16 unprecedented new colors expand Cambria’s palette to 64 and represent the largest launch ever of new colors in the history of the stone industry. Cambria has once again revolutionized the look of quartz. We’re calling it “The Next Generation of Superior Stone.” What you’ll see is unparalleled movement, depth, veining and tonality that again sets Cambria apart from all other stone providers. We know you’ll share our enthusiasm for these exceptional new colors. And, we’re just getting started!

Please contact your local Cambria Dealer Burgin Construction at
714-558-1094 to see samples of the new colors!

__________________________________________________________

New Classes Just Announced at Purcell Murray

Cathy Dyla - “Dine & Learn Featuring Thermador”
Saturday, August 22^nd 11:00am – 12:30pm  $35.00
*Parmesan Potato Chip and Pretzel Baked Chicken
*Roasted Cobb Style Potato Salad with Avocado Dressing
*Summer Bean Medley with Pickled Red Onions
*Blackberry Cobbler with Coconut Pecan Streusel

Linda Steidel - “Summer Dinner:  Garden Fresh”
Thursday, August 27^th 6:00pm – 8:00pm  $58.00
*Garden Greens with Yellow Tomatoes and Peaches with Balsamic Vinaigrette
*Black Pepper Crusted Filet Mignon with Toasted Goat Cheese & Red Chile Sauce
*Sweet Corn Flans with Tomato-Corn Relish
*Sour Cream Tart with Plum Compote

Linda Steidel - “Southwest Style”
Friday, September 11^th 11:00am – 1:00pm  $48.00
In the American Southwest the changing seasons reveal a myriad of aromas and flavors. These recipes burst with the colors, textures and flavors of the region.
*Sweet Potato & Roasted Plantain Soup with Smoked Chile Crema
*Southwest Caesar Salad with Cornbread Croutons
*Chicken Chilaquiles with Spicy-Roasted Tomatillo Salsa
*Chocolate Cheesecake with Rosemary-Scented Cherry Compote & Shaved Chocolate

Cathy Dyla - “ Dine & Learn Featuring Thermador”
Saturday, September 12^th 11:00am – 12:30pm  $35.00
Get the most out of your Thermador appliances while learning a fabulous new menu!
*Balsamic Pork Tenderloin with Roasted Grapes and Lemon Honey Sauce
*Parmesan Polenta
*Convection Broiled Seasonal Vegetables
*Baked Apples with Almond Golden Raisin Filling & Crispy Topping

Linda Steidel - “Sunday Supper In The Kitchen”
Thursday, October 8^th 6:00pm – 8:00pm   $58.00
Sunday suppers in the kitchen are all about family. Comfort food prepared together makes for a very special evening.
*Roasted Butternut Squash & Spinach Salad with Gorgonzola
*Classic Beef  Stew Baked with Parmesan Gnocchi Crust
*Grilled Garlic Bread
*Grilled Asparagus with Garlic
*Eggnog Flan on Cinnamon Crust with Rum Whipped Cream

Cathy Dyla - “Dine and Learn Featuring Thermador”
Saturday, October 10^th 11:00am – 12:30pm  $35.00
Learn great recipes for fall that can be prepared using your Thermador appliances
*Beer Braised Brisket
*Smashed Sour Cream Horseradish Potatoes
*Glazed Balsamic Roasted Carrots
*Spiced Cake with Sticky Coconut Pecan Icing

Linda Steidel - “A Harvest Celebration”
Friday, October 16^th 11:00am – 1:00pm  $48.00
Fall introduces all of the late harvest fruits and vegetables. It is a cornucopia of color and flavors that celebrate the season.
*Grilled Endive and Orange Salad
*Seared Salmon with White Beans & Basil Oil
*Grilled Eggplant & Peppers with Feta
*Almond and Marmalade Torte with Lattice Crust & Grand Marnier Cream

Linda Steidel - “Thanksgiving in the USA”
Friday, November 6^th 11:00am – 1:00pm $48.00
Thanksgiving is an American tradition with traditional dishes that fill our homes with aromas and flavors that celebrate the day.
*Baby Greens with Tangy Mustard Vinaigrette
*Smoked Sea Salt Roasted Turkey with
*Chipotle Glaze & Caramelized Onion Gravy
*Sausage Stuffing with Fennel & Roasted Squash; Green Bean Casserole
*Cranberry-Pomegranate Terrine
*Pumpkin-Praline Trifle

GIFT CERTIFICATES AVAILABLE

CLASSES ARE SUBJECT TO CHANGE. RESERVATIONS WITH CREDIT CARD CONFIRMATION ARE REQUIRED AND SHOULD BE MADE NO LATER THAN 72 HOURS PRIOR TO THE CLASS.  CANCELLATIONS MUST ALSO BE MADE 72 HOURS PRIOR TO THE CLASS TO AVOID CHARGES.  FOR MORE DETAILS

VISIT WWW.PURCELLMURRAY.COM OR CALL (800) 294-0644 EXT.500

If you’re looking for a way to keep temperatures and cooling costs down in your home this summer – take it outside. Outdoor grilling will keep you from having to heat up the house by cooking in the kitchen and the need to offset that extra heat by turning down the thermostat. A simple charcoal grill is all that’s required but for those that prefer a complete outdoor kitchen there are many options. From stone and brick layouts to various countertop surfaces and a huge selection of grills and cooktops, you can have a gourmet kitchen right in your backyard. If you’d like more information on how to plan and create your Outdoor Kitchen please give us a call at 714-558-1094.

To get your outdoor cooking started, we’ve included the recipes below to create a meal that’s sure to please the entire family!

Grilled Skirt Steak with Chimichurri Sauce
(recipe courtesy of California Olive Ranch)

Ingredients:

• 1 (packed) cup fresh cilantro
• ¼ (packed) cup fresh oregano
• 1 (packed) cup fresh flat-leaf parsley
• 4 cloves garlic, peeled
• 1 tsp crushed red pepper flakes, or to taste
• 1½ tsp kosher salt, or to taste
• ½ tsp freshly ground black pepper, or to taste
• ¼ cup red wine vinegar, or to taste
• 2 Tbs freshly squeezed lemon juice
• ¾ cup California Olive Ranch EVOO
• 1 (1¼-pound) skirt steak

Directions:

For the Chimichurri Sauce:

1. In a blender, combine the herbs, garlic, pepper flakes, salt, pepper, vinegar, lemon juice and California Olive Ranch EVOO.
2. Process to make a thick, textured puréed sauce.
3. Taste, and adjust the seasoning as needed with salt, pepper, pepper flakes and vinegar.

For the Skirt Steak:

1. Combine the skirt steak and 1/3 cup of the Chimichurri in a plastic zip-top bag; remove as much air as possible. Place in the refrigerator and marinate for at least 2 hours and up to overnight. Reserve the remaining Chimichurri to use as a sauce.
2. Remove the steak from the marinade, and discard. Shake off the excess, then pat dry with paper towel; allow to come to room temperature for 30 minutes.
3. Preheat the grill to medium-high. Clean and oil the grates to prevent sticking. Grill until the meat is seared and crusty on the outside and medium-rare on the inside (internal temperature 130° to 135°F), about 3 to 4 minutes per side. For medium, cook to 140° to 145°F.
4. Allow the steak to rest for at least 5 minutes, then slice across the grain on the diagonal into thin slices. Serve with Chimichurri Sauce.

Grilled Avacados

Ingredients:

• 8 ripe avocados, peeled, pitted, and halved
• 1/4 cup extra-virgin olive oil, plus more for grilling
• 2 lemons, juiced
• S & P, to taste

Directions:

• Preheat the grill
• Place peeled and pitted avocado halves in a bowl. Drizzle with olive oil and lemon juice and sprinkle with salt & pepper
• Place avocados on the grill, cut side down. Grill for 1 full minute on each side.  That’s it!

Grilled Cheese Bread:

Ingredients:

Dacor’s Get It While It’s Hot promotion extends through December 31, 2009 with enhanced appliance packages that everyone will love! With the purchase of Dacor’s qualifying package models, you will receive a FREE eligible reward model. You can save up to $4,760!

Call us at 714-558-1094 for details on qualifying package models.

No, that’s not me counting with my 3 year old (though it is pretty much what that sounds like). It’s the latest and greatest offer from Thermador. From now until July 31st you can save up to $6,833 on Thermador Luxury Appliances.

When you purchase a 36” or 48” Professional Range or a 36” or 48” Cooktop and any Double or Triple Combination Oven you will receive a Free Dishwasher. If you add a 36” or larger refrigerator or 2 Thermador Freedom Colums to your order, you’ll receive a Free Ventilation System of your choice plus free stainless steel refrigeration panels and free stainless steel refrigeration toe kicks. If all this seems a bit confusing, and if you’re like me it’s quite probable, refer to the illustrations below for an explanation of the offer:

If you’d like more information on this offer or where to purchase Thermador Luxury Appliances please give us a call at 714-558-1094.

We received this News Release from Purcell Murray this week and wanted to share it with you:

The popular Dine & Learn cooking classes will resume at the Purcell Murray Showroom in Huntington Beach on January 31, 2009.

These 1 1/2 hour classes are designed to teach you how to adapt recipes to use the many features of your convection oven. Classes do feature specific brands but the methods taught are not exclusive to those brands and tips will be provided for brands not specifically featured.

Gaggenau – Cathy Dyla – Saturday, January 31st 11am-12:30pm – Cost $35.

Thermador – Cathy Dyla – Saturday, February 28th 11am-12:30pm – Cost $35.

If you would like more information on the classes please contact us at 714-558-1094 today. Here is a link to their schedule of classes: http://www.purcellmurray.com/culinary_schedule_sc.cfm.