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.

For many, the upcoming Labor Day weekend signals the end of summer. Many of us plan get-togethers with family and friends for that last hurrah before really buckling down and getting into the school year and the hectic planning for the impending winter holidays.

My family is no exception to this rule and in preparing for the weekend I came across some great recipes to help me out. In the spirit of the holiday weekend I have included a few of my favorite summer recipes in this blog to make you the hero of the weekend. And on behalf of the Burgin Construction Team, we wish everyone a happy and safe Labor Day weekend! Enjoy it, you’ve earned it!

Rachel Ray’s Not-Your-Mama’s Tuna Salad

Ingredients:
· 1 tub store-bought pesto sauce (1 cup), such as Contadina brand
· Juice of 1 lemon
· 2 cans tuna in water (6 ounces each)
· 4 scallions, cut with kitchen scissors or chopped
· 1 whole roasted red pepper, cut up with kitchen scissors or chopped
· A handful of grape tomatoes, halved with small paring knife
· 1 pound medium shell pasta, cooked al dente and cooled
· Salt and pepper

Directions:
Place the pesto in a bowl and mix in the lemon juice. Add the tuna to the bowl and break it up into flakes with a fork. Add the scallions, red pepper, tomatoes and pasta to the bowl, then toss the salad to evenly coat it with the sauce. Season the salad with salt and pepper, to taste.

(This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.)

Guacamole – Submitted to AllRecipes.com by Bob Cody

Ingredients:
· 3 avocados – peeled, pitted, and mashed
· 1 lime, juiced
· 1 teaspoon salt
· 1/2 cup diced onion
· 3 tablespoons chopped fresh cilantro
· 2 roma (plum) tomatoes, diced
· 1 teaspoon minced garlic
· 1 pinch ground cayenne pepper (optional)

Directions:
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Bobby Flay’s Hawaiian BBQ Chicken

Ingredients:
· 6 chicken thighs
· 1 cup pineapple juice
· 1/2 cup brown sugar
· 2 tablespoons soy sauce
· 2 cloves garlic
· 1 teaspoon fresh ginger

Directions:
Marinate the chicken thighs with the other ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear

Thyme Grilled Vegetables from Taste of Home

Ingredients:
· 16 small red potatoes (about 2 pounds), halved
· 1/2 cup chicken broth
· 1/4 cup olive oil
· 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
· 1/2 teaspoon salt
· 1 each large green, sweet red and yellow pepper, julienned
· 1 jar (15 ounces) pearl onions, drained

Directions:
In an ungreased 13-in. x 9-in. disposable foil pan, combine the potatoes, broth, oil, thyme and salt. Grill, covered, over medium heat for 25 minutes. Stir in peppers and onions. Grill 25-30 minutes longer or until vegetables are tender.

Grilled Angel Food Cake with Fruit Salsa by: Linda Larsen

Ingredients:
· 14 oz. prepared angel food cake
· 1 cup chopped cantaloupe or honeydew melon
· 1/2 cup chopped strawberries
· 1/2 cup blueberries
· 1 cup raspberries
· 1/2 cup blackberries
· 1/4 cup sugar
· 2 Tbsp. lime juice
· 1 Tbsp. chopped fresh mint
· 1/8 teaspoon cayenne pepper (optional)
· 4 cups any flavor sherbet or sorbet

Directions:
In a medium bowl, combine fruit, sugar, lime juice, mint, and cayenne pepper and mix well. Cover and refrigerate for a couple of hours before serving.

When ready to serve, prepare and preheat grill. Slice cake in half horizontally and place, cut side down, on grill 6″ from medium coals. Grill for 30-60 seconds or until light golden brown. Carefully turn cake and grill on second side for 30-60 seconds until light golden brown. Cut cake into 8 pieces and serve with the salsa and the sherbet.

Be sure to watch the angel food cake very carefully when grilling. Don’t leave the grill for even a second, because it will brown very quickly! Use your favorite combination of fresh fruits for the salsa.

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: