Derek the Tessellator

That's a mighty fine set of grout lines, the product of The Tessellator
(intoned in a vaguely Austrian accent), my son and tiling partner Derek.
He and I ate lox and bagels at the Pour La France at DIA and then he hopped on a
plane to go back to college in Chicago. This bathroom makes the 4th tiling
job we've done together and it went very smoothly. I've heard from a
couple of poets who have been following the Tessellation Chronicles with an eye
to doing the same. In case they're still listening, here's what I've
learned so far:
- For thin tiles, you can use a manual scoring cutter, but for thicker tiles and larger tiles, you might as well bite the bullet and pay $100 for a medium-duty wet saw. It goes much quicker and you break fewer tiles.
- Don't agonize about the consistency of the grout or mortar/mud. A little too much water and it's easier to lay down, a little less and it sets faster. It's just no big deal. Definitely buy a good electrical drill and a mortar mixing paddle, though, which will make things much easier.
- Don't worry about your grout float technique. Just make sure you push enough grout into the cracks and do your best. 15 minutes later, use a wet sponge to smooth everything out and get the excess off the tile faces. The sponge is the real leveler, smoothing out your mistakes.
- Wipe off as much mortar and grout as you can from walls and cabinets as you go along. You can wait, like I always do, but it's harder to get off (but not that tough, actually).
- Take the advice of French chefs about washing spinach 5 times and do the same with your tile. The first time over, use a big bucket of water and level the grout and get the big chunks off the floor, without bothering to even change the water. The second time through, do the same. The 3d, 4th and 5th get the grime off the tile with fresh water and change water when it's looking cloudy. In the end, you may need more than 5 buckets (depending upon the size of the job, my kitchen took 10 buckets), and you'll know you're done when you can wipe down the whole floor without any significant clouding of the water. You're aiming for a haze-free tile surface.
- The reason is you need to seal the tile, unless it's porcelain. This great Dupont sealer will keep the grout the color it started out at, even if you spill a glass of 1982 Château Lafite Rothschild on it. Meanwhile, the tile will take on a nice glow. What you don't want to do is trap any of the hazy residue from the grouting under the sealer, or any of Miss Emily's hairs, which seem to be fossilized in a couple of places in the tiled areas of the house.
- As for the base, use a good cement backerboard. I've been using Hardiebacker, but the bathroom already had a no-name cement backerboard in place, so Der and I used that and it was fine. The most important thing I've found is NOT to try to put the webbed tape on the backerboard joints with a separate mortar job. Lay down the webbed tape (which is slightly adhesive) just before mudding the tiles on or you will end up with high spots where the mudded tape is.
~~~
I have been chuckling at the insanely stupid pick that McCain made for a VP.
I don't have to go into the details,
Seth lays out most of the reasons. What really cracks me up is the
extent to which the GOP mouthpieces are going to justify the pick. Sarah
has been a favorite of Rush Limbaugh for weeks, but the rest of them had to gulp
hard before coming out with completely unconvincing stories about why this is a
good pick. It's taken exactly one day for me to find on the web that:
her mayorship of the tiny town was "largely ceremonial". And that she won
the Alaska governorship with a grand total of 110,000 which isn't a whole lot
more than packed into the stadium to hear Barack a couple of nights ago.
Or that the entire state budget that she presides over (the bureaucrats actually
run it, as in most states) is less than the budget of the University of
Colorado. Sarah, "the Barracuda", apparently backstabbed a lot of her GOP
colleagues to get on the ticket and nobody can figure out what she has actually
done as governor so far except "fight corruption", which is the state pastime
(corruption, not fighting it). Meanwhile, the GOP has the gall to say that
she has "more experience" than Obama, because it's executive experience.
So, apparently legislative experience doesn't count for anything. Well, if
it's executive experience we're looking for, I think she has more of it
than McCain and Obama, and for that matter JFK and Lincoln before their
presidency.
Biden is going to crucify her.
~~~
Cooks's Illustrated has apparently run out of new ideas for cute groupings
of vegetables, because the back artwork is "Flatbreads", which includes of
course pita, but also Markook, Injera, Matzo, and Pappadam. I skipped over
the homey observations of editor Christopher Kimball this time. Notes
From Readers includes: cool casseroles before freezing to avoid
weirdness; soups and stews invariably taste better the next day because
lactose breaks down, proteins turn into individual amino acids and starches
break down to flavorful compounds; brined chicken raises the sodium
content, but not so much pork. Quick Tips opines: to chop
capers, scatter them first on a paper towel (why would you want to chop
capers?); suspend roasting chickens on round cookie cutters to lift it
above the fat it drips out; use a colander to degrease fried ground beef
(duh). Improving Herbed Roast Chicken recommends that you push
herbed butter under the skin. A good mixture includes fresh thyme and
tarragon, but don't forget the scallions, which infuse a "robust, grassy" note.
Perfecting Grilled Rack of Lamb looked interesting but I kept thinking
about those poor little lambs. Bringing Steak Tacos Indoors uses
flank steak (not skirt steak, which is typical for most restaurants) and
instructs that you sear and cook it, then cut across the grain in small pieces.
Mixing the result with a lime and herb paste brightens the flavor.
Super Crisp Oven-Fried Fish makes me wonder why the second pair of words is
hyphenated, but not the first, but that's probably because Sweet Junie is a copy
editor. Anyway, this works for fillets of cod, haddock and other white
fish and involves processing day-old bread into custom bread crumbs, dipping the
fish into a concoction of flour and mayo, and coating the fillets before baking.
Rescuing Stir-Fried Noodles with Pork held no interest for me.
Mushrooms 101 was interesting, though. Dima and his wife go up into
the mountains at times and pick mushrooms and then eat them. It sounds
like a death-wish to me, but I guess they have been doing it for years,
including when they lived in Russia. Anyway, the common wisdom about not
washing mushrooms is debunked (as long as they are whole mushrooms), so wash
away and let dry. After all, mushrooms are 80% water, so they don't store
very well. Keep them in a partially open zip-lock bag and use them as soon
as you can. Creamless Creamy Tomato Soup sounds like something that
Sweet Junie would be experimenting with. The secret is EVOO, garlic,
canned tomatoes, brown sugar, chicken broth, and blendered-in white sandwich
bread pieces for the texture. They tried Introducing Pizza Bianca,
but I wasn't interested. Ditto Sticky Toffee Pudding. Rethinking
Apple Pie is an interesting recipe that has you doing the whole thing in a
skillet. An article on artisanal bacon, like I don't have enough angst
about eating bison burgers. Searching for the Perfect Drip Coffee Maker
crowns the $240 Technivorm Moccamaster as the best, but my Krups 10-cup came in
second, recommended with reservations. Buying frozen fish? CI testers
couldn't tell the difference between fresh flounder and sole and frozen.
Firm fishes like halibut, snapper, tilapia (ugh) and salmon were preferred
fresh, but frozen was highly rated. Medium-firm and Firm fishes like cod,
haddock, sea bass, tuna and swordfish were Not Recommended in frozen state.
That's odd, actually since I often sea tuna and swordfish in quick-frozen packs
at Safeway.
~~~
Speaking of bison burgers, I just gotta have another one. Tonight, I'll
make it a third-pound of ground bison, slices of a big fresh tomato, a huge
handful of leaf lettuce, mayo, grilled sweet onions, all on a gigantic soft
Safeway cheesy Kaiser roll. It will sit on the plate next to my homemade
Patriotic Coleslaw, which is the result of using the Cuisinart on red cabbage,
white cabbage, carrots, and red peppers, all mixed up with lemon juice, some
mayo and diced scallions. The wine glass will have Greg Norman Shiraz in
it. Ahhhhh.
More tomorrow. Got a couple of poetry mags to comment on.
Everyone
in my family is always bugging me about getting a reliable car. I have
this old Lexus with 230,000 miles, so I bought my son's Honda to have something
that wouldn't give out for odd reasons at odd times. Then, Dima needed to
borrow a car and Der came home from his road trip and I needed another car, so I
bought an old pickup. I've owned a Jag, a couple of Austin Healey's, and
RX-7, and I can't remember what else over the years, and I'm looking for
something peppier. This Bugatti would be nice. With the top down it
tops out at 250 MPH, and does 0-to-60 in 2.5 seconds. They're only making
400 of them, and there's a waiting line. Of course there is. They're
a bargain at about $2 million each.
Last
week was Real Man Week. I bought this 4-pack of New York strip steaks and
a small barrel of potato salad. I've been grilling those babies and
dropping a huge dollop of potato salad on these clear square-ish plates I have
and slathering A-1 over everything and with what little room is left, artfully
placing tomato slices drizzled with that pesto in a tube stuff and olive oil.
Accompanying this Real Man meal is some Real Man wine, a big bruiser of a Shiraz
called Chris Ringland Ebenezer for some reason. It is delicious and the
closest thing you're going to come to Grange Hermitage for under $20. It
actually costs me $18 a bottle, including shipping, and you can get your own at