Other Progress

There are differing opinions on when we officially started building.  For me, breaking ground was the beginning of the process that brings us to today--14 months later.  It's hard to imagine a bulldozer scraping the earth felt like progress, because the progress being made daily, all these months later, is so specialized and varied.  April 2019 was thrilling, but June 2020 is incredible!  And the coordination of it all, by my builder, has really been something to behold.  

But before I get to the progress made, here's what my social scene has looked like.  I had a lovely, surprise Mother's Day celebration at the new homestead, complete with Bloody Mary bar!  

And I've since had a couple other "dinners parties" on the property.  In the late afternoon shadows, we ignored the less-than-attractive setting and had a good time.  Our floral centerpiece was in keeping with the social-distancing theme.   

Here are some of the areas of progress.  On the outside, the stucco is started, the slate roof is finished and the garage doors are installed.  The exterior stone is still a beautiful work in progress.  Fun fact: to date, we've had 150,000 pounds of limestone delivered. 

The main house is insulated and sheet-rock begins next week.  It already feels cozier!  Cabinetry is started, doors and hardwood floors are ordered.  I've picked out beams, shutters and interior limestone.  The cottage is sheet rocked and paneled in tongue & groove.  And they're getting ready to tile the bathroom floor.   

I've been involved with all the decisions and choices being made above, but there are a few areas where I've been on my own.  I've order all hardware (door levers, knobs, pulls), appliances, plumbing and lighting.  And I've chosen all the wallpaper, tile and quartz.  And then there are a couple oddball items--like the cupola and the chimney pots (below).

I'm not the only one to indulge in a little al fresco dining on site.  As you'd imagine, pizza is a popular work crew lunch--but rather than have delivery or pick up--a make-shift pizza oven appeared.  I understand they can cook two extra large pies on this.  And then a few guys got ambitious and took it a step further--one day they smoked antelope and another day was elk steaks.  It smelled really good, but I was never invited to join them!