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Show Friday,. October. 1 ' t r i 27, 1995. THE DAILY HERALD, Home Magazine, - Page 19 ustom look is hot in kitchen, hath remodeling where you shop. Maxwell, 32, a respiratory therat Cedars Medical Center, apist Ktpn into the remodeled kitchen and Hansen, 42, an electrician who She Coral Gables, Fla., home of installs ceiling fans for The Fan and Shawn Lhael Hansen didn't set out to follow Shack, xweil and you fight a mighty when they began to remodel trends iff m shoo. their kitchen two years ago. frhey are collectors of bottles, But the result shows several, Ickery, glassware, tin boxes, including: Ikets, Coca-Col- a advertising, A country kitchen look with hper pots and pans. The colorful wood doors cabinets, glass-frotumulation is displayed in an and tiled counters. r three-tieon tractive jumbie A tiled breakfast counter for Ivine that hues two walls of the casual meals, with ample storage kitchen, by below. e "it's an old country-storA range with an jk," said Maxwell, 32. "It looks exhaust hood. e mv grandmother's kitchen A high ceiling with a small Lk home in Tennessee." above the sink. skylight have plen-of and Maxwell Hansen A greenhouse window above company in the kitchen- the sink to grow plants. Inodelirig experience. Nationally, two-bat- h Their Ichen and bath remodeling is big house was built in 1946. When isiness. Hansen bought it in 1980, the This vast industry even has its kitchen had brown cabinets, jcl-loOctoIn official observation tile counters with green trim, i is Kitchen & Bath Month. and linoleum flooring with grease According to Kitchen & Bath He afford major burns. couldn't Lsiness magazine, $27.5 billion remodeling then, but he replaced be spent on kitchen remodel- the worn counters with laminate !g this vcar. Bath remodeling will and covered the walls with a tal S13.7 billion. wheat-patter- n wallpaper. What you spend on remodeling ill varv ureatlv from vour neigh- "It was so terrible," Maxwell :r's project, depending upon the said. ize of the kitchen, the tvpe of cab "Hey! It was the early '80s," lets and counters you choose, the said Hansen. "Earth tones were juality or the appliances and in." By Knight-Ridd- JO WERNE Newspapers er w He calls the shaped kitchen. Although they still would have had access to the dinnot because we had any damage ing room through the living room, (from the 1992 hurricane), we didthey said no to the idea because n't. But I had so much work after they like the direct access to the the hurricane that I was able to put dining room. Another change in the plan: money away for the remodeling." They figured they could do the What started as an island became a job for SI 2.000, but like most breakfast counter attached to the remodeling projects, there was a wall near the door to the garage. An island would have cramped the budget overrun. The materials alone cost $20,000, including space. Divided drawers to organize $6,000 for Home Depot's and cupboards make this utensils cabinets and $4,000 maple breakfast counter a handy addition. for counter top and backsplash tile from Country Floors. White tile Winn installed in a "I got carried away with the diamond pattern covers the counat $22 a tile. ters and backsplash. The counters vegetable inserts" Maxwell said. are edged in dark green and the The project would have cost d tile veggie inserts more if labor had been included, break up the expanse of white. but the bulk of the work was done Clusters of veggie tiles decorate by a friend. Gary Winn, who has the wall behind the range top. The since died. floor is beige travertine marble. "He did fabulous work," said The walls were finished with a dry-wa- ll Hansen, who did the electrical compound that looks like work himself. "The biggest thing piaster. was removing the ceiling, which Hansen and Maxwell kept their That the providspace. opened up refrigerator and dishwasher, but ed room for the shelving, which moved the refrigerator to a Gary made of wood and finished to recessed spot by the door leading match the cabinets." to the dining room. Kitchen specialists at Home Depot helped Hansen and Maxwell design their kitchen via computer. One suggestion was to close the FREE Jetted tubT doorway between the kitchen and with home dininu room in order to create a U- ing project six-mon- th remodel- "This is because of he said. "People wipe then wipe another area one down You may keep a squeaky clean with the same sponge If they are lichen and still have a breeding up raw meat blood, then round lor germs and potential ill- - wiping the same use sponge to wipe someless. can spread the else, they thing Ordinary sponges and dish that is bacteria fecal coliform oths are prime culprits when it and on meat found poultry." omes to growing and spreading Here are some tips for a healthbacteria, says , n 'L kitchen drawn from nanus v. oerna. an environmen- - ier, cleaner research compiled by Gerba: micmbiolojnsl at the Universitv f Arizona in Tucson. Always wash your hands before start cooking, immediately A studv of 200 sponues collect- - you after handling raw meat, after you J from homes in one southern city finish cooking, and before you howed that one in five contained counters. Using an antimicronher wipe staphylococcus or salmonel and bial drying hands thorla soap the two le.iitinii r:iiicf; nf towels increases with paper illness in the United oughly the protective power of hand washlatcs. "The kitchen is the most cerm- - ing. Jtlen room in the separate Designate house," Gerba aid"Bacteria grow in sponges arcasvonc for preparvernight. We found so much bac- - ing uncooked "eat, another for cna we thought neoole were preparing produce and other foods gashing their dogs in the sink. that will not be cooked and one for laybe they are." slicing meat after it is cooked. lo conduct his test in Miami. Each area should have its own cutof crba asked students from Florida ting board and a separate set nternational University to knock utensils. n the doors Raw meat is the largest single of 200 homes and pfier to trade a package of four source of germs and bacteria in the aniinacterial sponges in kitchen. Although proper cooking exchange for any used sponge in will kill most harmful bacteria, area ftie kitchen. Thev rnlWtM r.nmioh using a common preparation other foods, to bacteria sponges to fill a clear plastic can spread f uitcase Gerba carried with him cooked or uncooked. Mile giving interviews around the Use plastic cutting boards; fountry. wash them with hot soapy water Gerba said Ironically, it's the immediately after each use or clean mav th(fnH the dfrhwashcr. Toss oirt di" mutt iias devel- Una. y fMnnng.hniird thai By g I e - I py r JO WERNE Newspapers six-burn- er guests. When the kitchen was nearly finished, they began to shop for a hood range. They found one they liked in a store, but it cost $ ,200. "Our money had run out, so we decided to wait," Hansen said. "Two days later, we found this metal hood on a trash pile in South Dade with a note: 'Free to a good home.' We brought it home." The hood was painted red. Hansen liked it but Maxwell thought it "too Christmassy." "He wanted a red sink, too," Maxwell said. "I thought that was real horrible." "I held firm on the red ceiling fan." Hansen said. So they compromised. The metal exhaust hood was d dark green to match the counter's e tile. A band of copper around the bottom edge of the hood gives this trash-pil- e find a classy look. hand-painte- purchase! lean kitchen can be a hotbed of germs Knight-Ridde- The two splurged on a Jenn-A- ir oven ($607) with a halogen top ($1 ,61 1 ) from Dacor. "The burners are bright red when turned on," said Maxwell, who loves to cook and invite "the Andrew Kitchen, Now Selling Phase Two View Homes! Community park Spectacular views hard-to-clea- Designate separate sponges for different cleaning tasks, one for doing dishes, one for wiping counters, one for kitchen floors, one for cleaning the bathroom, etc. Designating a sponge for each job will help reduce the risk of spreading germs. Assigning a particular is an easy; sponge color vvay to.avoi(li;oiuusjun bull-nos- 3 or 4 bedrooms Front Landscaping n grooves. Cook food thoroughly and eat it as soon as possible after preparation. Some researchers believe nearly all food poisoning could be prevented by always eating foods within 90 minutes of preparation. Refrigerate leftovers as soon as possible and always reheat thoroughly before eating. The notion of letting foods "cool" before refrigerating is a holdover from the days of ice chests, when hot leftovers would cause the ice to melt more quickly. Buy antibacterial sponges. Ordinary sponges have 450 limes the number of germs as antibacterial ones. If using an ordinary sponge or dishcloth, disinfect it regularly in a mixture of bleach and water and wash it in the dishwasher every day. Rinse dishes thoroughly after washing and allow them to air dry whenever possible. 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