Written on July 18, 2013 at 1:30 pm , by lpurcell
I was that kid who in kindergarten was an avid earner of gold stars. In grade school, I cared a lot about my report card. Which may explain my dismay that years later I’m scraping by with a C-minus in kitchen renovation. I have yet to create the binder of inspiration pages torn from magazines that I imagine every “good” renovator has. It took me three weeks to sign off on the refrigerator my designer recommended because I insisted on seeing it in person. I’m the worst kind of perfectionist—one who’s also a procrastinator.
Or maybe I procrastinate because I’m a perfectionist. That’s the diagnosis I got when I confessed all to my “kitchen therapist,” ApartmentTherapy.com’s Maxwell Ryan. “You want the renovation to be perfect, but you’re also afraid it’s going to fail,” he said.
Maxwell has a hilarious (but scarily right-on) trick for grouping renovators into four types: Each is one of the Beatles. “You’re George Harrison, the idealist, the guy who took the band to India,” he teased me. “You’re making a simple kitchen renovation into a whole journey.” Luckily, he also told me what I could do about it—and I asked him for advice for the other Beatles, too, so you can identify yourself and make good progress on your own project.
–Lauren Purcell, Editor-in-Chief
What Type Of Renovator Are You?
Tell us below in the comments.
YOU’RE A TOE-TAPPER IF…
you’re take-charge and decisive but can be impatient. You’re fiery, with a bit of a temper.
YOUR SPIRIT-BEATLE: John Lennon. “He ran off with Yoko,” Maxwell says. “He pushed boundaries to get results.”
SO NOW WHAT? To avoid making snap decisions you might regret later, “readjust your time line to account for the fact that some details require a little reflection,” Maxwell says.
YOU’RE AN ENTHUSIAST IF…
you’re easy to please, sometimes too easy. Does “Oh, but I like all of them!” sound familiar?
YOUR SPIRIT-BEATLE:Paul McCartney. “He’s charming, always happy and never cared how much time it took to finish an album because he enjoyed the process,” Maxwell says.
SO NOW WHAT?Let your designer know that less is more—fewer options means you’ll make decisions more quickly.
YOU’RE A PERFECTIONIST IF…
you want—need!—things to be exactly right. So you agonize over even the smallest detail.
YOUR SPIRIT-BEATLE:George Harrison. “He was the introspective one, the idealist,” Maxwell says.
SO NOW WHAT?Hire a designer who’s also a perfectionist. That way you can trust that she’s picking the four best backsplash tiles from the hundreds of options. And you can stop obsessing.
YOU’RE A ZEN MASTER IF…
you believe in the slow and steady approach. You take direction well and appreciate support.
YOUR SPIRIT-BEATLE:Ringo Starr. “He’s calm and cool,” Maxwell says. “He’s probably got the lowest blood pressure, too!”
SO NOW WHAT? You may need a slight kick to get things moving, so set goals and deadlines with your designer—and then ask him to really push you to meet them.
Follow along with Lauren as she shares her progress and everything else, from the appliances to keeping costs down to injecting personality into one of the most important rooms in her home.
Written on July 17, 2013 at 3:11 pm , by lpurcell
Last night I had dinner at Cole’s Greenwich Village. While I was waiting for my dinner guest, who was dragging himself through the swamp that is New York City in nearly 100-degree weather, I sat at the bar and tried the Cole’s Cocktail (I assumed if they’d named it after themselves, they’re pretty proud of it). Menu description: Crop organic vodka, ver jus, St. Germain, rosemary. It went down very easily, since I’d just come in from that same swamp myself.
A small starter sent out from the kitchen: Heirloom Tomato and Watermelon Salad. It was made that night with burrata. Delicious. Which is why I forgot to take the photo first and all you get to see is the last bite.
Next came stuffed squash blossoms and Quick Seared Squid—both great. Forgive the picture quality. It’s dark in there! (And I never use the flash in a restaurant.)
Main course: cod with bok choy and maitake mushrooms in a red pepper broth. My guest had pork tenderloin with a bourbon glaze with corn succotash and black-eyed peas. We ended with a dessert brought over by Chef Daniel Eardley, who sat and talked for a while. Great guy, fun restaurant. If you’re in the New York City, go check it out. –Lauren Purcell, Editor-in-Chief