Its all about the glass today

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Sometime last summer I was looking at the spa windows and noticing how they have fogging in between the two layers of glass. Then one morning I noticed how clear the bottom inch or so was on the left one (looking out). As I got closer, I realized it was clear because there was an inch of water between the panes.

I started imagining what would happen if that froze in the winter so I called Country Glass and they came out and took measurements. I was warned they were expensive but it took so long for them to find the correct source, the quote I got in December for $6350 to replace all 4 was an eye opener. I decided that the 3 “dry” ones didn’t look $4800 bad so I just ordered the left hand one. And while they were at it they replaced the flat pane by the deck which was really fogged up.

They did both installations today and now the others really do look bad in comparison.

1 Locking Ring

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The hot tub is up and running as of Thursday evening.

Christmas morning, Elif finally got a chance to try the hot tub. At some point right before or soon after she got it, the locking ring on the filter split, spraying water all over the area under the hot tub. GFI worked and tripped the breaker.
Luckily Justin was around and had most of the water vacuumed up by the time I got back from 10:30 Mass.
I couldn’t find the exact locking ring online so I had to wait until Tuesday morning. I called an online spa parts place out in OK and talked to the support person. I mistakenly thought the filter parts diagram they had was showing a model very close to mine so I ordered it.
It showed up on Thursday and, sure enough, it did not fit. In a last resort moment, I drove down to Feeley’s and as soon as Mark saw the broken ring, he said, “That’s a Rainbow. I think I have one left in the back.” And he did, and it fit and it was $15.
Mission accomplished.
Here are some pictures Justin took after the failure.

Culinary Fail

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The line between the idea and the successful implementation of a culinary thought is pretty thin. WHDH’s The Dish segment last week had a cheddar fondue served in a pumpkin that looked delicious. I tried it Sunday.
First I used too much garlic (4 cloves instead of 2); not sure why. It smelled really good carmelizing in the butter. Then I didn’t have any Oktoberfest beer in the house so I improvised with some seasonings and water. Last, my hands got tired shredding the pound of premium white cheddar so I bailed after about 2/3 and threw in some already shredded 4 cheese blend.
It was definitely too garlicky but it was edible. And I just couldn’t get over using the pumpkin simply as a bowl. Maybe it was the garlic but it didn’t seem to pick up any hint of pumpkin.
I guess it is good to have one of these that goes on the list NOT to make again.