What is the best option for replacement windows & doors? I've been researching for over a year and cannot get clear/honest information. Hello - I hope my answer will help point you in the right direction. The reason you're having a hard time getting clear information is because there are hundreds of companies saying their window is the best. There are probably millions of different features you can choose to have for your windows and in price ranges from $169-$1200 (per double-hung window). I've been in the business for 15 years and have seen many different window products from many different dealers and manufacturers. This all comes down to: "what's important for you and your home?" If you want a strong warranty from a company who has a full-time service department to give you piece of mind and service your windows should needs be, or are you looking at only those companies who offer true wood interior windows that you can paint or stain to match the home decor? Whatever is your hot-button, then that's where you want to start.
I would recommend you first choose how you want your new windows to look. Wood-interior with vinyl clad is only offered by certain companies, while there is a vinyl woodgrain finish to give you similar results without the maintenance. If you're only looking for a white interior and don't want the maintenance, a fiberglass or vinyl window would be the best choice from what is offered in the market today (vinyl will be less expensive - not necessarily cheaper quality). If you are going to change out a window to a french door and a door to a window, then you WILL NEED to find a contractor with some carpentry experience. Some companies will tell you upfront that they do not handle those sorts of remodeling projects due to the complexity and time it would take to get it complete. Unfortunately, we won't be able to personally help you with your project as we work in the New England Area. and I'll be happy to let you know our prices for what we offer so you can compare and hopefully find a similar company to do the work for you near the Austin area.
Water coming in around windows & from above? What roofing or other issue is this? Get your roofer back out there. Course of shingles above the window need to be pulled, self sealing flashing, drip caps, and counter and step flashing are going to be required here. This is a flashing issue as the window connects to the mansard roof surface. Condensation and a leak are two different and very noticeably different (i.e. volume) things. Flashing and roofing on Mansards can be tricky but is sounds very much like a roofing issue.How much does it cost to replace an average bedroom window For a broken window (or leaking seal in multi-pane unit), for a standard roughly 2x3 foot window, can run from low of about $75-125 for single pane to more like $200-300 range for triple pane, depending on construction and any special ultraviolet or heat reflective coatings. If a removeable window unit, of course cheaper to remove it and take to replacement glass place then have them come out, measure glass size, order glass unit, then come back to install.
If taking in yourself, commonly they can do single-pane in an hour or two, but count on a week or so typically for sealed double or triple pane unit to come in, so you will have to seal the opening in the interim. That is an advantage of having them come out - they measure and determine type of unit on first visit and can seal with tape and plastic sheeting (if you have not already done that), then come back with new unit and install a week or two down the road - but you are not stuck with an opening in the wall for a long time.Does anyone install acrylic windows ? Much easier to scratch and typically not as good a finished quality as compared to glass. Benefits are the resistance to breakage as mentioned by LCD. Any glazing shop should be able to re-create that panel. Bottle Opener - Bear Box Sign - "I Can't Promise" Box Sign - Do More... Cast Iron Beware of Dog Sign The Old Tin Shed is a family owned business committed to exceptional customer service and high quality home decor and giftware.
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Tumbled White BronzeNow Available for Sandcast Bronze Mortise Entry Setsclick to see more » Contemporary Color CollectionThe color, the shade, the hue of you.click to see more » Modern RectangularPocket Door Mortise Lockclick to see more »A secret garden, a rising star chef and an historic estate. Could small town Cambridge Ontario be home to Canada’s own Downton Abbey? It begins with a warm embrace – a silky, earthy chicken mousse with a backdrop of brandy and long crisp parsnip chips that transform the act of double dipping from taboo to must-do. I’m dining at the restaurant at Langdon Hall Country House Hotel & Spa, lead by Executive Chef Jason Bangerter whose impressive resume includes work at Auberge du Pommier, Hotel Le Meridian Montparnasse, Jean-Georges Vongerichten Vong, and many years with renowned Swiss chef Anton Mosimann in Europe. His tenure at Langdon Hall began in 2013, and in the intervening years, the restaurant has garnered much acclaim.
The summer home of Eugene Langdon Wilks, a wealthy American real estate and fur trade heir, and his wife Pauline Kingsmill, Langdon Hall could be Canada’s answer to Downton Abbey with odes to both Britain and American Federal Revival styles. The 75 acre property is situated in Cambridge, Ontario, a small city an hour’s drive (with no traffic) from Toronto. The main house comes into view suddenly along a meandering driveway. The warm cast of a golden sunset on the brick and brilliant white façade speaks to old world elegance, but the surrounding woods are assuredly Canadian. There are old servant bells hidden in a present day coat room, an antique bar and several formal private dining rooms with unique décor. Each corner of the property beckons to be explored, from the dozen kilometres of woodland trails surrounding the hotel, to the chic pool and elaborate gardens. “You have to really want to be here – there’s not much around,” adds Bangerter of the property so quietly tucked away from the road, that it is difficult to guess that there’s a whole world behind here.
Most of the staff hails from the surrounding areas of Cambridge and Milton and there is a deep sense of pride, and true service. When I visit the spa for a facial, my attendant recalls her time growing up in the town with fondness, as does a waiter at dinner, who moved back home, after working in the fast pace of Toronto for years. My loft suite, one of 52 rooms and suites on the property, has subtle equestrian touches, a comfortable feather bed, warm fireplace and spacious living area with a pull-out day bed. My classic black and white bathroom is cozy and relaxing, with a deep soaking tub and walk-in shower with a decent size wardrobe. Undergoing an expansion set to be completed in early 2016, Langdon Hall will soon include several additional rooms, a state-of-the-art spa, and additional event space. As dinner continues in the rotunda shaped dining room that overlook the grounds, several tables fill with regular guests, business executives and Relais & Châteaux members from abroad.
The tasting menu is a slowly building progression. It begins with delicate compressed cucumber marinated with citrusy marigold, and an herb puree followed by a salad of foraged herbs found on the premises – bold punches of flavour from what are otherwise innocuous looking plants – hints of anise, pepper, bitter notes, and citrus, are rounded out with a creamy buttermilk sorbet hidden below interlocking leaves. Perhaps it’s Bangerter’s rustic Canadian childhood in Milton, Ontario that brought out his passion for food. “My family has always been great cooks. My mom’s side of the family is from the East coast, so every summer we would spend on the beach. My dad’s side of the family is from Parry Sound, Ontario and did a lot of hunting and fishing. Those things end up on the plate.” There is thought behind each dish, cleverly crafted through a clear understanding of flavour, without a need to be trend driven, and confidently plated without an incongruous use of modernist techniques.
A crab dish is topped with shaved frozen foie gras torchon to add richness, and dusted with a hint of mouth puckering sumac for acidity, while lamb tartare mimics the flavours of a cooked loin, through the use of a bold jus and pops of peppery mustard seeds, black radish and lamb aioli. Local Monforte blue cheese is plated alongside duck fat fried sourdough, maple sugar, candied walnut and paired with a cold glass of (what else?), Canadian maple water. “Coming here was a way to reinvent myself – it was important to think outside the box,” explains Bangerter who received the 2015 Relais & Châteaux rising chef trophy. “We want to make [Langdon Hall] a destination experience.” This experiential approach has a lot to do with gathering ingredients from the Langdon Hall property. Bangerter pulls out his phone with a photo of an enormous powder puff mushroom that he found by the pool the previous summer. “This place is magical – I swear all of the best stuff comes from on property,” Bangerter boasts with an energetic enthusiasm that makes it easy to ride along – culinary shotgun style.
So the following day, I tag along, foraging for nearly one hour, spotting wild ramps, bright red raspberries, brilliant blue borage flowers and marigold leaves along the way, each ingredient an opportunity for the chef to recite a new recipe idea. Finally, Bangerter takes me inside the piece de resistance – the garden. Inside, a kaleidoscopic dream of heirloom vegetables, herbs and even a small orchard unfold in front of my eyes. It’s easy to recall how bountiful Langdon Hall is as I sit in the conservatory for afternoon tea. Pastry Chef Rachel Nicholson and her team deliver evocative bites inspired by the seasons – like the gently spiced pumpkin cheesecake, juicy turkey rillette on pumpernickel crostini and delicate heritage egg salad served on a buttery croissant. As I sip the last drop of tea, I think, Langdon Hall is the sort of hidden treasure that I’d like to guard for myself. The problem is that it’s simply too good not to be shared. That’s more in keeping with its Canadian soul, after all.