Green Building and Breakfast!

Saturday was my last full weekend at the store for a bit; May is going to be crazy-busy, so we decided to scale back classes so as not to overlap with all the graduation parties, welcome spring events and the start of the pre-farmers' market. So, I get a bit of a rest (to start planning the summer).

Charles Haynes talked about Green Building--whether as a new structure or, perhaps more importantly, for renovation projects. His thinking is that you are probably doing the environment a bigger solid by working with an standing structure, rather than starting from scratch...less trash, using existing resources, etc. He also said the most important elements to consider when trying to be more sustainable in your home improvement is to focus on the envelope; how do you keep heat in the house during the winter (fix air leaks), how do you keep it cool in the summer (insulation keeps air conditioned air in), and preventing high moisture situations--my problem right now--by making sure water runs away from the structure, whether on the ground level or off the roof. He also suggested making sure your appliances are as energy-efficient as possible, especially when replacing big ticket items, such as furnaces, hot water heaters, dish washers, etc.

Charles is also working on an interesting idea. He'd like to organize some sort of a builder's group, by using the LEED standards for green building to help identify reputable contractors who take these issues in consideration when working. It would also help homeowners find builders who can assure quality work and are well-versed in this kind of construction.

With all that food for thought, I needed some food for the tummy...Paul Dionne was ready to provide that with a delicious, egg-centric breakfast cooking class. He created a menu that could be executed easily and in a timely manner so everything was done at the same time. Oatmeal pancakes were delicious, with rolled oats soaked in the batter for 20 min.s before cooking so these crepe-like cakes have a little texture to them. Bacon cooked in the oven to get it (and its splatters) out of the way. Scrambled eggs in butter. Omelets with just parsley and parmesan (nothing more needed).

To top it all off, we drank full-sized Bloody Marys and Mimosas to celebrate b&p's new liquor license (now we can serve). Bottom's up!