We’re having renos done on the loft right now. The bathroom already looks great, but the big change is the kitchen, which started Thursday. Everything’s been ripped out. Custom kitchen’s coming in next week, along with all-new appliances. The ones that were here when I bought are ugly and half-busted, and they gotta go. Not to mention the counter. Ugh.

Before:

Midway:

“After” pictures to come, I guess. Pray for us.

Meanwhile, we had to get out of the place during the worst of it, so we checked into the Broadview Hotel for a couple of nights. It’s nice, but the rooms are small. And expensive. And (in some cases) overlooking an alley. But also a dog park, so there’s that. I enjoyed the room, the turntable, and the view Friday while I waited for Lindsay to get home after work.

When she got home we were looking for someplace really tasty, but also really laid back. Eastbound was rammed, but we played a hunch and checked out The White Lily Diner, where we’d only ever eaten brunch. After a short wait for a table we sat ourselves down, took advantage of half-price-wine-on-Friday (Closson Chase Chardonnay, as it turns out) and ordered SO much food. Beet salad to start, then a hot turkey sandwich for Lindsay and the special for me, which was basically a giant bone-in piece of pork belly. And enough slaw to seed a lawn. Christ.

We somehow split a vanilla pudding covered in chocolate sauce and crumbled peanut butter cookie (!) for dessert, and then dragged our asses home where we promptly fell asleep watching The Office. Wild Friday nights r us.

After getting up and doing work this morning we dashed downstairs for breakfast in their cafe, getting steak + eggs (Linds) and buckwheat pancakes covered in peanut butter mousse (me) plus fancy juices. After checking out we walked home to check out the damage — not bad, but not a place we’d be able to effectively work, so we buggered off to Boxcar Social, and then Chez Nous, for coffee –> beer –> wine –> snacks.

I was going to say that we’d need to stop eating like this, but as long as our kitchen is strictly theoretical, I guess there’s a risk we keep this up. OH WELL.