Installing Soundproof Insulation in Ceiling

Posted on | February 15, 2011 | 7 Comments

Over the weekend we installed soundproofing insulation between the beams in the ceiling. Insulation in the ceiling isn’t necessary but it does make a room a lot quieter. We used Roxul Safe’n’Sound insulation under recommendation of our local lumber yard, Gilbert & Cole.

The product is really cool because it’s fire-resistant and made from a material called, stone wool. Stone wool is a by-product of volcanic activity and was found in Hawaii at the beginning of the century. According to Roxul’s website, in its manufactured state, stone wool combines the power of rock with the characteristics of typical insulation wool. Stone wool is water repellent yet vapor permeable. The insulation cannot absorb water so the R-value is not affected. It is completely resistant to rot, mildew, mold and bacterial growth.

The insulation is easy to install. Cut strips using a simple saw and stick it up into the ceiling cavity between the beams—we used the old lathe we removed from the ceiling to secure the panels. Some of the panels fit in perfectly with no cutting but in the smaller room we had to trim each piece because the width between the beams is narrower. Blueboard will be screwed into the beams later this week when the plasterer comes. Above and below photos of Greg installing the insulation in our den.

Update: The insulation is great and makes the house so much quieter. See photos of the blueboard being installed as well as the base coat plaster ceiling going up here.

Category: house renovation

Recipe: Grapefruit and Meyer Lemon Marmalade

Posted on | February 14, 2011 | 14 Comments

grapefruit meyer lemon marmalade recipe Recipe: Grapefruit and Meyer Lemon Marmalade

Happy Valentine’s Day! Yesterday afternoon Greg and I made Grapefruit and Meyer Lemon Marmalade to go with blueberry sconces for v-day breakfast. I’ve been dying to making meyer lemon anything for years but I always seem to miss my the small window of opportunity—they’re only available in the winter. This recipe comes via an oldie but goodie New York Times interview with June Taylor. She makes delicious organic jams without pectin using heirloom plants and vegetables. You can purchase all her jams including this one on her website: junetaylorjams.com.

I love this marmalade it’s bright, tart from the grapefruit and citrusy—definitely perfect for this long New England winter we are experiencing. It’s yummy with blueberry sconces but I’m imagining it might be nice with fish, pork or between a nice fluffy yellow cake! Below the recipe and photos.

Update: I used the marmalade I made on Valentine’s day to make springtime Meyer Lemon Panna Cotta in jam jars. So delicious, bright and yummy!

Adapted from June Taylor

Grapefruit and Meyer Lemon Marmalade
5 pounds grapefruit, rinsed (I used 6 grapefruits)
5 Meyer lemons or small regular lemons, rinsed (I used Meyer lemons)
1/2 cup lemon juice (from 2 to 3 additional lemons)
2 1/2 pounds sugar

Remove the grapefruit skin with a vegetable peeler. Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup. Discard the rest. Slice off the ends of the grapefruit and the remaining grapefruit peel and pith. (I cut in half and removed the segments like I was going to eat it for breakfast—I found this to be much easier to get the fruit away from the membrane) Remove grapefruit segments, reserving membrane. Stop when you have 5 cups of segments.

Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving the peel on, remove the segments of lemon and reserve the membrane. Cut the segments crosswise into 1/4-inch pieces. (I removed most of the flesh and reserved about 3/4 of cup for the jam.)Put membranes from the grapefruit and Meyer lemons in a jelly bag (I had to look this up. Means: wrap membranes in cheesecloth) and tie closed.

In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag. Add lemon juice and 2 1/2 cups water. Simmer until the grapefruit peel is tender, 25 to 30 minutes. Let cool.

Preheat the oven to 225 degrees. (I used a canner and did a regular water bath) Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin. Add pectin and sugar to the pot. Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)

Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven. When jam is done, remove jars from the oven. Ladle jam into the jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If you don’t get a vacuum seal, refrigerate the jam. Makes 6 8-ounce jars of marmalade.

meyer lemon marmalade blueberry scone Recipe: Grapefruit and Meyer Lemon Marmalade
meyer lemon marmalade panna cotta recipe Recipe: Grapefruit and Meyer Lemon Marmalade Springtime Grapefruit Meyer Lemon Panna Cotta in jam jars. Get the recipe.

Category: recipes, winter

Green: Marie Antoinette’s Petit Trianon

Posted on | February 11, 2011 | 6 Comments

Wow has anyone else every seen this photo from Marie Antoinette’s silver room from Petit Trianon? Lauren from Fourth Floor Walk Up left the link on my green paneled molding post from last week. Gorgeous right? It has me thinking about painting my walls Green Ground or Tunsgate Green. I’ll wait till I get the ceiling up and the Verte De Terre paint on the molding before I decide. But it could be really outstanding?

Category: interiors, paint colors

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