Did you know that remodeling your kitchen is one of the most common home additions that people do these days? The kitchen is one of the hotspots of most houses. People are constantly coming in and out of the kitchen, getting food, talking on the phone and using the kitchen a socialization point of the entire house. We’ve talked to a whole bunch of contractors who’ve told us that kitchen work can be some of the most difficult yet most rewarding for both the home owner and the contractor. Let’s take a look at some of the factors you should strive for if you are seriously considering undertaking a kitchen remodeling.

1)Is your contractor reliable? I can’t count the number of friends that I have who have had problems with contractors. Kitchen remodeling is no different. If you hire a contractor to redo your kitchen, make sure they come with great references from uninterested parties. There is nothing worse than have a kitchen that is only

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Many people do not practice effective food safety procedures until a food-related illness affects them or someone they know. The Center for Disease Control and Prevention estimates that 76 million people get sick each year from foodborne illnesses. Salmonella, E. Coli, Listeria and Staphyloccus are the most common forms of bacteria that may be hiding in your kitchen.

Unfortunately, these bacteria and other pathogens may also be hiding in your food. A 1997 study at the University of Georgia found that even when fresh vegetables were sprayed with an industry-accepted chlorine solution, it was not enough to eliminate these bacteria.

What can you do to prevent contracting an illness through food? Here are some tips to help keep your kitchen safe.

1. Always wash your hands in warm, soapy water before and after preparing food.
2. Avoid contamination from raw meat (including poultry and fish). The juice from raw meat contains harmful bacteria and can make you very ill. Keep raw and cooked meat separated at all times! Use one cutting board to prepare meat and a different cutting board to prepare other foods. Anything that has touched raw meat should be washed thoroughly with warm soapy water. Do not use the same plates, utensils, etc. to work with cooked meat. Separate raw meat from other foods in your refrigerator and place it on the bottom shelf so that there is less chance of juices dripping onto food below. Placing raw meats in plastic bags or containers will also help to prevent dripping. After marinating raw meat, do not use the marinade on cooked foods unless you boil the marinade first.
3. Fruit and vegetables: Wash thoroughly before preparing. Scrub fruits and veggies with a brush if you are not going to remove the skin. Cut away any bruised or damaged areas of the food. Bacteria can thrive in this area.
4. Kitchen surfaces: You ca not see bacteria, so you will never know if they are on kitchen counters, cutting boards, utensils, dishcloths and your hands! Although bacteria may be out of sight, do not let them out of your mind when you are in the kitchen! Wash utensils and cutting boards before each use, especially if you are using utensils for multiple food items. Wipe down countertops with an anti-bacterial solution and paper towels. If you use a dishcloth or sponge, make sure you run it through the dishwasher frequently. Combine 1 teaspoon of chlorine bleach with 1 quart of water and pour down the kitchen sink to flush out bacteria once or twice a week.
5. Fridge rules! Bacteria thrive between 40F and 140F, so it is important to make sure your refrigerator is colder than 40F. Refrigerate or freeze perishable items and leftovers within 2 hours. Defrost frozen foods by microwaving them, or by placing them in the refrigerator or in cold water (changing the water every 30 minutes). It is okay to place hot food in the fridge. The sooner you can refrigerate the food the better. To cool large amounts of leftovers quickly but safely, separate in smaller containers before refrigerating. Eat leftovers within 3 days. Leave enough room in the fridge so that the cold air can circulate. Clean the inside of your fridge weekly with warm, soapy water (do not use bleach). Raw fish will keep in the fridge for 24 hours. Raw poultry or ground beef will keep in the fridge for 1-2 days. Raw red meat will keep for 3-5 days in the fridge.
6. Picnics and BBQs: For those of you who will be eating outside this summer, here are some handy tips to prevent food-related illnesses. Keep all perishable food chilled right up until serving/cooking time. Be especially careful with dairy foods, if they can not be kept cold until it is time to eat, do not serve them. Whenever possible, place perishable food on ice for the duration of the meal. If you cannot use ice, refrigerate (or discard) food after 2 hours. (1 hour if the weather is warmer than 90F). If you are serving hot food, it should be kept at a temperature higher than 140F. Insulated thermal containers or heated buffet trays may work well for this purpose. If you are travelling in a car, keep the food in a cooler with you in the car rather than the hot trunk. Wipe down lunchboxes or coolers after each use.
7. Keep food hot.

For information, contact Houston dentist-Minh Nguyen, D.D.S. at drnguyen@softdental.com. SoftDental (http://www.softdental.com) is Houston’s Premier Laser, Family and Cosmetic Dentistry.

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Considering remodeling your current home but are concerned that the investment might outweigh the value added to your home? If you are considering a kitchen remodel, it could be an excellent investment.

I always tell my clients considering putting their homes on the market, that kitchens and bathrooms sell homes. A recent report from National Association of Realtors (NAR) agrees. In late December, the NAR released the 2005 Cost VS Value Report for home remodels. This study looked at cost data, resale value and percentage recouped for 18 different projects in 58 housing markets across the United States. With major, mid-range kitchen remodel, a homeowner can expect to recoup almost all of their expenses with an average 92 percent return on investment. This is up from 66 percent in a similar study in 2002.

Before a considering remodeling your kitchen, you need to understand “Why” you are undertaking this project. Is it because you trip over yourselves in the kitchen in a home you love and plan to stay in forever? Or is it because you plan to move and the 1970’s orange counter and olive green appliances are too ugly to get the best price for the home. The approach to the perfect remodel will be different if you are planning to stay in the home for the long term.

Family Lifestyle Inventory

If you are designing the perfect kitchen for your family, take a lifestyle inventory. This is a process where you answer questions to understand what will be the most important needs specific to your family for the new space. It will help you and your designer to incorporate important details into your plan.

Consider cooking habits: One cook or two? Baker? Left-handed? Do you do dishes as you cook? Lots of Gadgets? Buy in Bulk? One oven or two?

Consider eating habits: Family gatherings? Everyone for themselves? Eat outdoors? Need morning sunshine? Entertaining?

Other Considerations: TV in kitchen? Computer or home office needs? Homework? Laundry? Will the family grow? Older relatives? Handicap Accessibility requirements?

All of these are things to consider when making a decision on whether and how to remodel your kitchen. Work with a designer or use a remodeling design software that will take into account the important specific needs of your family.

Trends for Today’s Kitchens

For a remodel to add value at resale, you must consider current needs and trends. So what are the hot for trends for kitchens today?

Open to Family Room or Great Room

Maple cabinetry is a first choice. Cherry is a close second. Painted or enameled are also desirable. A variety of heights, lots of moldings, cabinetry looks and no soffits are the trends.

Modern Stainless Steel Appliances. Cook tops separate from ovens.

Breakfast Bar/Informal Eating Area and multi-level counter tops.

Office/Communication area.

Access to Deck or Patio for Outdoor Entertaining.

Stainless steel sinks with instant hot water systems.

Pantry or Other Easy Access Storage.

Multiple types of Lighting (Bright for tasks, Indirect for mood).

Windows for Natural Light.

For natural wood flooring oak is the first choice for durability. Laminates are also very popular.

Granite or Quartz-based granite clones for counters or islands (Zodiac, Cambria, Silstone). Too expensive to do the whole kitchen in granite? Consider just the island in granite and the bulk of the counter in a complimentary colored laminate.

Ceramic tile back splashes.

Stick to Your Budget

It is easy to get caught up in the remodeling process and go over budget. Take time from the start to reflect on your family’s needs and reasons for the remodel. Consider options that make the most sense for your family, budget and neighborhood. Make certain that the kitchen isn’t build way beyond the quality and value of the rest of the home. Remember remodeling for family use will cost more than a remodel for resale.

If remodeling specifically to put your home on the market, take into consideration the quality and condition of the home. A good Realtor who knows your market can assist you here. If you are in an upscale neighborhood where homebuyers will expect high-end quality, don’t make discount-store decisions. Likewise, if your home is in an area of modest or lower value homes, skip the cherry cupboards and granite counters. Understanding the market place you are in will help you to recoup the most from your investment.

Spending a little extra time in the planning stage can reduce the headaches and heartaches of a construction project that does not meet expectations. Taking your time will allow you to make the wise decisions that add value to your most important financial investment, your home.

Copyright 2006/Teri Eckholm

Teri Eckholm is a Minnesota Realtor with Keller Williams Premier Realty serving clients in the Twin Cities metro area for over five years. Selected as a 2004 and 2005 Super Agent by Mpls/St. Paul Magazine and Twin Cities Business Monthly, her extensive sales and marketing background has allowed her to assist hundreds of clients move from across town and across the U. S. Find additional information on Teri and the Twin Cities metro real estate market at http://www.terieckholm.com

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