The Saga Continues

As you should expect, the renovation is still going on, and most of the work accomplished last week is (once again) hard to spot without detailed knowledge. The electrician is nearing done with the rough-in, needing one or two additional days, he says before an inspection. Of course he was sick when he said that and might have been delusional, but we’re hopeful.

The plumber is also close to being ready for a rough-in inspection, but he’s got other issues to tackle as well. At the moment he is moving the boiler a bit to make room for the electrician to get a new sub-panel into the garage.

Oh, and you might recall last week when we discovered the cubby in the office: a fair bit of wasted space that we figured we’d have to insulate. Well, a number of you commented that it was a shame not to put that space to use. Even the contractor thought we should do something with it, and so:

Yes, there is still one wire in the way, but it will disappear next week. The plan is to put drawers in it up to the height of the window sill and shelves above there. It will become fully insulated, useful space in that room.

I got grubby yesterday and helped the electrician chase down some crazy wiring that managed to go all the way into the upstairs as part of powering the boiler that heats the downstairs. It was nuts! But in the end we got rid of a couple of very old wires, and one more will go away soon, when the boiler wiring changes to come from the new panel in the garage.

But most of last week was spent working on the monthly community email (which goes out tomorrow) and on the community association website, which is still giving me fits. Thankfully, I hope to get rid of half the problems with it in the next month, assuming all goes well. There are feature requests coming as well that I need to handle, though, and those will take precedence.

Finally, I want to share something that gave me serious Soylent Green vibes:

Smoked meat, you say? Montreal style, even. What kind of meat, I wonder?

At this point I had my Soylent Green flashback and only then turned the package over to find the word “beef” in the ingredients list. (First in the list, thankfully.)

But what kind of world do we live in where “smoked meat” is the right way to label a product? Weird, right? But at least we know it’s 16% meat protein.

Hey, maybe it’s made from that pink slime stuff we all heard about over a decade ago. Better than Soylent Green.

Tinkerbelle is just fine. No change there. She’s quite content to keep barking at everything possible!

Anyway, that’s it for this week. I have to finish getting the monthly email out. Lots to get done, and there are contractors banging around all over, making concentration difficult at best.

Cheers!