The concrete was the most exciting step in the renovation since the demo. It was a full day’s work for about five guys. It briefly crossed my mind that the process would use a concrete mixer with a concrete slide to guide the concrete into place like they would if they were building a concrete basement. The side yard just isn’t big enough for a full size truck so I thought that they would just mix concrete and shovel it into the pool. I was so wrong.
That morning a concrete mixer pulled up and parked right in front of our house. They then used a huge hose that started at the truck and went down the side yard and ended in the pool.
They ended up using the hose to spray the concrete into place. It’s the craziest thing to watch. It almost looks like a fire hose because it has such a force that it can knock a grown man on his butt if he’s not careful.
They also had to set up a plastic tarp as a screen around the pool to catch the spray. I would have loved to stay out there and see the entire process but the open trenches and tarps made the backyard a major hazard. I almost fell a few times and thought that I better just stay out of the way before I hurt myself.
After they sprayed the concrete then they have to smooth it out by hand. They also make all the corners straight and fine-tune the shape of the pool.
We were dodging rainstorms during June and July, which is very surprising for San Diego. It’s normally a desert during the summer. It wasn’t just a lot of rain but we also had a ton of lightning. It was cool to watch but not great for construction. We got rain a few days before and after the concrete but it was clear skies on the scheduled day. Luckily it didn’t cause any delays.
There is a chemical reaction that happens to concrete as it hardens which causes it heat up. To keep the concrete from over heating or cracking, we needed to use the hose and spray down all the concrete twice a day for five days. The first few days you could actually hear the concrete sizzle when the water hit it.
Stay tuned for the next step in our renovation, which is the pool tile and coping! In the meantime, be sure to follow along the renovation on instagram using the hashtag #BethHomeProject.
If you missed my last post, check out Backyard and Frontyard Renovation: Steel, Plumbing and Electrical.
This post is sponsored by Hebrew National kosher hot dogs.
Fall is quickly approaching but I’m not done with summer. It helps that it’s still sunny and warm in San Diego. Although as long as your grill isn’t covered in snow, you can certainly take advantage of your grill right up until winter hits. Here are a few tips to keep grilling throughout the fall.
1. Use seasonal produce. The change in seasons means that summer vegetables are out and fall veggies are in. While I will miss grilled corn on the cob, there are a lot of other things that taste great on the grill.
Romaine Lettuce (YES! You can even grill lettuce!)
2. Keep the staples. Hot dogs taste good all year round. It may be fall but they will still taste great with my Grilled Cabbage with Ginger Soy Dressing.
3. Use the right utensils. Using a grill basket or skewers can really open up the possibilities. For example, Brussels sprouts would fall right through the grates with out a grill basket. Button mushrooms can easily be cooked on the grill when they are threaded on a skewer.
Grilled green cabbage with a zesty dressing made from ginger and soy sauce.
Author: Food Fashion and Fun
Recipe type: Salad
For the cabbage:
1 Green Cabbage, cut into 4-6 wedges (the core will keep the wedges from falling apart)
2 Green Onions, sliced
For the dressing:
½ cup Extra Virgin Olive Oil
¼ tablespoons Rice Vinegar
2 tablespoons Honey
2 tablespoons Soy Sauce
1 teaspoon Ginger, grated
Preheat the grill.
Brush the cabbage with a few tablespoons of olive oil then sprinkle with salt and pepper and then set aside.
Combine the ingredients for the dressing in a mason jar and shake to combine.
When the grill is hot, add the cabbage and let cook about 3 minutes on each side.
Once the cabbage has finished cooking, place the wedges on a platter and drizzle with the dressing.
Before serving, sprinkle the green onions over the top.
Add salt and pepper to taste.
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you cook!
What makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by-products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit facebook.com/hebrewnational.
*The combination of franks and sides may not be Kosher.