The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
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Monday, August 31, 2020
Blue Ribbon Carrot Cake and Buttermilk Ice Cream
Back on August 21st, after a huge supper, I still found the gumption (once the dinner dishes were washed and put away) to make the base for a batch of buttermilk ice cream, and then the next day I was able to churn it and put it away in the freezer to set up. That Saturday night it was a perfect companion to a big ol' slice of blue ribbon carrot cake, which I made earlier that day.
"Blue Ribbon Carrot Cake (1981)," also known as "Best Carrot Cake (October, 1997)," from Southern Living. Compiled in the Southern Living 1981 Annual Recipes, Birmingham: Oxmoor Press. Also found online. The recipe I follow was recommended and shared with me by John & Ebbie Linaburg of Woodstock, Virginia.
"Buttermilk Ice Cream," from Bi-Rite Creamery's Sweet Cream and Sugar Cones, by Kris Hoogerhyde, Anne Walker, and Dabney Gough. Berkeley: Ten Speed Press (2012), p. 37.
Sunday, August 30, 2020
Meal No. 2654: Chicken Francese
As best I can tell from the blog, when I made chicken francese back on Saturday, August 22nd, it was the fourth time...and it was the fourth different recipe I've attempted. But the fourth time may have been the charm, because it really was quite good, with terrific bright flavors, crispy and juicy chicken, wonderful sherry mushrooms, and enticing angel hair pasta underneath it all.
As I noted the last time I made chicken francese, back in 2016, I think of this dish fondly because of how many times I've enjoyed it at Sal's Italian Bistro in Edinburg, Virginia, when I've been working up in that area. It makes me sad that the current way of the world is depriving me of those much-loved visits with dear friends and educational colleagues Donna and Ebbie!
"Creamy Chicken Francese," from Karina Carrel of Cafe Delites.
Saturday, August 29, 2020
Meal No. 2653: Baked Chicken Breasts Supreme
Friday night a week ago, I was ready to have another round of baked chicken breasts supreme. I'd prepped them in the marinade the night before and their longer cook time allowed me to pull together creamy mashed potatoes and a big pot of lima beans. It was an abundance of food that almost bested me, but I prevailed.
"Baked Chicken Breasts Supreme," from Jane Hobart via Cindy Coulson [recipe received 19 October 2006]. Pillsbury.com has a pretty close version, with the addition of minced garlic: "Baked Chicken Breasts Supreme." Another somewhat less similar version can be found at "Baked Chicken Breasts Supreme," by Marjorie Scott from TasteofHome.com.
Friday, August 28, 2020
Meal No. 2652: Fluffy Buttermilk Pancakes
Thursday night before last, when I just couldn't quite get a handle on what I had hoped to make for a solid supper, I defaulted to something easy but oh-so-delicious: a couple of servings of my most favorite recipe for buttermilk pancakes. This time they were made even better because I got to try out my new bottle of bourbon-barrel-aged maple syrup, a tempting snap-purchase on a recent run to Costco.
"Best Tips for Making Pancakes: Fluffy Buttermilk Pancakes," by Joanne on the Pioneer Woman website.
Thursday, August 27, 2020
Meal No. 2651: Sheet Pan Beef Nachos
With the time spent in the yard yet again Sunday a week ago, with my first overnight trip causing me to hit the road Monday afternoon, I once again found myself turning to a quick and filling meal with the ingredients I had on hand: sheet pan beef nachos. This time, they were extra snazzy because of some delicious fresh pico de gallo that was shared with me by Bethany across the street. I definitely feel like I'm in a menu slump this summer, while also giving myself a little bit of a break about it given how diligent I think I've been with yard work. Anyway: it was too good yet again, leading me to eat more than I should have, in hopes that the consumption cut-back that usually occurs when I travel would help me counterbalance those calories. Alas, 'twas not to be...
Taco-Style Meat Based on "Crispy Beef Tacos," by Hilah Johnson. From HilahCooking.com.
Seasoning was based on "Taco Seasoning I," from Bill Echols on AllRecipes.com.
Wednesday, August 26, 2020
Meal No. 2650: Spaghetti with Homemade Meat Sauce
The glorious break in the long stretch of hot and stormy weather was a welcome relief the weekend before last, and it granted me the opportunity for a dedicated final push on restoring the front yard, at long last. Suppertime on that Sunday needed to be a simple and no-fuss affair, with the provision of leftovers, since I was also hitting the road for work for the first time in six months. I defrosted one of the packages of ground beef that I'd hoarded at the start of the pandemic, and on the other end of the dinner-prep process, I had delicious meat sauce to amply cover a bowl of spaghetti for the evening meal. It was good all over again when I got back from Virginia the following Tuesday night.
Speaking of the front yard, this is a shot of it from this morning. It is slowly greening, and that's very exciting! But I also am obsessing a bit over the bare patches that are likely the result of the seed getting washed and pushed by the rain storms we had the previous week, when I'd first spread them. I just have to remember that, for now, I want a yard that holds in place and that minimizes the presence of weeds, and I'll be able to do a serious re-seeding of it when the spring comes on next year.
"Our Favorite Homemade Spaghetti Meat Sauce," from Joanne Gallagher of InspiredTaste.net. [Published 16 January 2020]
Tuesday, August 25, 2020
Buttermilk Lemon Pie / Chocolate Meringue Pie
As we hit the middle of August Saturday a week ago, I realized from a quick inventory of my fridge that I had several ingredients that were reaching the end of their shelf life: buttermilk, regular milk, eggs, and pie shells. There was only one thing to do: make pies.
The first one I tackled allowed me to reach back into the archives and bring back a pie that probably hasn't been made here since August 2011: buttermilk lemon pie. When it made several appearances all those years ago, it was always well-received. But this time I think I managed to overcook it, which brought out an unpleasant taste from the eggs in the recipe, so I tossed my only slice of it after a couple of bites.
As for the chocolate meringue pie: it's a classic old recipe with a number of variations and approaches. I'm sure I've sampled a lot of them because it is the kind of pie that shows up at church potlucks and on the dessert menu of country restaurants and greasy spoons that I would have frequented in my youth. I most associate it with the all-you-can-eat buffet of the Meadow Restaurant, a semi-regular Friday night meet-up spot for my eastern North Carolina family (I talked about this a bit more in this blog post from 2017). Within 24 hours, I did in fact consume about half of this pie.
Google Street View of the Meadow Restaurant |
"Buttermilk Lemon Pie," from Taste of Home.
"Chocolate Meringue Pie," based on a classic and common recipe.
Monday, August 24, 2020
Vanilla Birthday Cake and Red Velvet Cheesecake Swirl Ice Cream
Sometimes when I feel I just want to make some ice cream, I also find I also want to make a cake. And if I need six egg yolks for a particular frozen treat, and six egg whites for a layered and frosted baked good, then it seems like a conspiracy of the fates. Hence, this incredible combination from Saturday night a week ago: a light and silky vanilla layer cake with dreamy vanilla buttercream, perfectly complemented by fresh-made red velvet ice cream with a cinnamon cream cheese swirl.
That'll easily and understandably lead to a swoon.
"Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream," by Jenn Segal of OnceUponAChef.com.
"Red Velvet Ice Cream with Cream Cheese Frosting Swirl," from Annie's Eats, a food blog. Accessed May 2015.
Sunday, August 23, 2020
Cap'n Crunch Cookies
Propelled to action by a simple and unassuming request from the neighbor across the street, I made a double batch of Cap'n Crunch cookies last Thursday a week ago. She had a friend visiting from Texas and she thought it was a necessary part of one's first visit to Winston-Salem to partake of this special treat. They did turn out tempting and tasty and I decided two (or three) of them were a sufficient stand-in for dinner that night.
"Cap'n Crunch Cookies," found online at The Capitol Baker, with credit going to The Sugar Plum Blog for inspiration and the source of the adapted recipe.
Saturday, August 22, 2020
Meal No. 2649: Southwestern Caesar Salad, Round 2
A full day of hauling topsoil in advance of the evening storms left me drained and in desperate need of some food at mid-day on Thursday a week ago. Having some hearts of romaine, as well as a container with unused shoepeg corn and black beans from the last couple of meals, and my delicious homemade Southwestern Caesar dressing allowed a quick and filling lunch...while also leaving me somewhat embarrassed at another rapid repeat of a meal.
Also, yesterday afternoon, after a day of pretty gentle rains from morning through mid-afternoon, I was simultaneously thrilled and relieved to spy the following in the front yard:
You'll probably have to click on that photo and then you'll see those tiny, tiny grass shoots finally emerging after six anxious days of watching, wondering, and watering.
Friday, August 21, 2020
Meal No. 2648: Sweet Pork Quesadillas, Round 2
It's exceedingly rare that I make the very same meal two nights in a row, but that's what happened Wednesday a week ago. I had all the ingredients, fresh at hand, for another round of sweet pork quesadillas, and I really didn't hesitate. And yes: it sure was good all over again.
Thursday, August 20, 2020
Partly Sunny with a Chance of Sprinklers
Perhaps you'll understand my high level of giddiness when the time came to activate my front yard sprinklers for the first time, and they worked gloriously.
That means we now arrive at what amounts to the concluding post on my do-it-yourself build-an-irrigation-system endeavor. In my last post on this unending topic, I talked about tying in the last of the main lines and connecting to the copper source pipe from the new second meter.
Back on Friday, August 7th, I found myself unable to wait any longer to see if I've done this right, or bungled it beyond reason. After dinner and dessert, I changed into work clothes and headed out into the fading evening light. I turned on my main manual valve. I opened up my secondary drain valves to begin flushing out the main lines; these are the ones that empty into the drain outlets onto the front sidewalk. I turned on the rear yard hydrant and was pretty happy once the water flow established itself and showed it was going to be more than adequate.
I moved on to what I call Irrigation Zone B3, where my third yard hydrant is, and opened it up. Then I pulled up my irrigation controller app and activated the zone...and waited...and waited...and nothing happened. I thought I'd better go to the valve box and see if I could hear the valve activate when I signaled for the zone to do a run...which is when I was reminded I had a manual valve for the back yard that was still closed off! Once I turned it on, I went back to my irrigation controller app and signaled for Zone B3 to run...and run it did! As long as I was at it, I went ahead and pulled the four nozzles from the lawn zone in the back yard, used the app to run that zone, and flushed out those lines successfully. Finally, I also flushed out the rear planting bed drip zone lines. So, the first hurdle was overcome: the water lines are functional. Two of the yard hydrants are functional. And I was especially relieved to see that my automatic valves have been wired correctly and are responsive to being controlled by my smart app on my phone. Hallelujah!
In the front yard, I still had to cement some lateral endline connections for drip irrigation zones, and that was my chore the next day, on Saturday. I also connected the lateral line to the front yard hydrant I'd installed (I held off on it so that I'd be able to connect it to a clean-and-flushed mainline). I let it all sit and solidify overnight so that I could focus Sunday on flushing these front lines and testing it out.
Sunday, August 9th, in the heat and humidity that settled on Winston-Salem from the breaking of dawn and persisting throughout the day: I activated all my manual control valves. I turned on the front yard hydrant and, after the spits and sputters and release of air, was rewarded with a good steady stream of cool clear water. I uncapped the drip line connection points in the planting beds in the front yard and hooked hoses up to two of them (where I didn't want the flushing to wash out around them). I activated my second and third zones in turn, and was glad to see those lines respond and flush out.
As mid-day approached, I was baking in the bright sunshine and sweating up a storm, but I pulled up the sprinkler head risers in the front lawn zone and clamped them, removed the nozzles, and activated the automatic valve to flush those lines. The water didn't shoot up especially high, so my fears and nerves were not much allayed yet. I cleaned all the nozzles and replaced them and removed the clamps from the risers. Then I activated Zone 1 in the front yard using my app...and I got to see some fine rotary sprinkler action. Later that afternoon, I went through and adjusted their arcs and distances to a pretty close approximation of the finished set-up. And yes, a few more times later that day, I turned on that zone just to feast my eyes on the wonderful display of success.
The moment has been quite a long time coming, my friends. It's been a lot of hours, a lot of elements and components, and a weighty overloaded trainload of "unknowns." So I hope I can be forgiven at the irrational glee I was left with at the sight of 12 functioning sprinkler heads gently tossing water out onto my ravaged and scarred clay-filled front yard.
With the irrigation system in place and functioning, I finished filling in the last trenches but also ordered the first of two truckloads of topsoil mix.
The first delivery came Tuesday a week ago and I promptly hauled 14 wheelbarrow loads into the front yard.
Wednesday and Thursday were each a 22-wheelbarrow-load day.
By Friday I had to have a second order because the first pile of topsoil was depleted after I'd run with six more loads.
Pope Sand and Gravel brought that resupply of topsoil by lunchtime last Friday, and I took another nine loads of topsoil into the front yard. (Remember: I'd gone pretty deep when I was removing the old yard out front, so it took a lot to rebuild it all.)
We finally got a much-needed break in the roughly five weeks of hot-humid-stormy days on Saturday, August 14th...it was pretty awesome to get up to a morning where it was 64°F instead of 74°F. And the weekend proved perfect for me to spread and rake and pack the new topsoil.
I wanted to build up but also bring out the front yard while also being mindful that it had to slope down as it approaches the front retaining wall.
In hopes of preventing erosion disasters with the sloping portions, I pounded down every layer of topsoil I spread and brutalized my palms and my back in the process!
As of this writing, I've got the new grass seed spread and topped with a combination mulch and tackifier. I've got the zone set to automatically run three times during the heat of the day in order to keep the seed moist as it contemplates whether it will germinate and sprout and root and grow for me.
It has all so far withstood a few thunderstorms coming through without any noticeable erosion or serious washouts.
Still to do: prepping, filling, grading, and seeding the back yard. But those rear sprinklers are mostly set and ready to help the new grass grow. Then I want to do a small bit of dripline set-up for my other zones, but most of that is going to be held off until next spring, since we are approaching the end of summer. At this point, I've only set up short-range full-arc dripline sprays for the broccoli and watermelon in the kitchen garden, with automatic scheduled watering times.
Plenty remains to be done, but I'm definitely happy and relieved as of this writing. Given the location of the house, my labors last summer and this have been a very public spectacle. Since I completed the rebuilding and finishing off of the front yard, it has been both gratifying and a bit mortifying the range of both strangers and neighbors who've made a point of complimenting me on getting it finished. "Looking good!" and "It turned out great!" and just a passing thumbs-up were potential indicators that the many regular passers-by were not always confident about my eventual success.
Wednesday, August 19, 2020
Meal No. 2647: Sweet Pork Quesadillas
After grabbing two Boston Butt pork shoulders on a great special on a recent grocery run, I had to figure out what I wanted to do with the second one. When the City advised the neighborhood that there was going to be another day-time shut-down of our drinking water so that they could do street valve replacements, which occurred Tuesday of last week, I decided to go with something in the slow-cooker so it could cook without me messing with it...and that ended up being Cafe Rio Pork that I then turned into quesadillas with sautéed onions, corn, and black beans. Well, and cheese. Lots of cheese.
Preparation and cooking based on "Quesadillas for a Crowd," by Morgan Bolling. In Cook's Country, August/September 2015, p. 18.
Shredded Pork based on "Cafe Rio Sweet Pork," from Holly of Life in the Lofthouse. [Published 30 October 2014] See also "Sweet Pork Nachos," from Holly as well. [Published 01 August 2017]
Tuesday, August 18, 2020
Meal No. 2646: Deviled Chicken Thighs
It would be fine with me to have this meal at least once a month, although I suppose it occurs with slightly less frequency than that. The Monday night meal last week that more than satisfied: deviled chicken thighs, with easy stovetop stuffing and buttered garden peas.
"Deviled Chicken Drumsticks," by Ian Knauer. In Gourmet, August 2008.
Monday, August 17, 2020
Meal No. 2645: Southwestern Caesar Salad
A week ago just seemed right for another salad supper on a Sunday night, and a great time to bring back my homemade Southwestern Caesar dressing to go on top of hearts of romaine, with corn and black beans and roasted sunflower seeds.
Southwestern Caesar Dressing was my creation but was based on:
- "Southwest Caesar Dressing," by CookingONtheSide. From GeniusKitchen.com
- "Southwestern Caesar Salad with Chipotle Dressing," from the Hyatt Regency at Gainy Ranch (Scottsdale, AZ). Published in Bon Appétit, March 1997.
Sunday, August 16, 2020
CluedUpp Game Day: Witchcraft & Wizardry
In the heat and humidity Saturday a week ago, as I was securing the last fittings and endcaps to seal off the remaining elements of the new irrigation system, a heretofore unexperienced phenomenon occurred. A happy group of four folks came 'round the corner of Holly Avenue and Spring Street and worked their way up to the front of the house, as if it were their intended destination. Turns out: it was their destination, thanks to their participation in the UK-based CluedUpp Games app that involves mysteries and searches and clues all over whatever city it's targeted. For the people who paid $48 per six-person-team to participate (it was sold out, too!), one of the places they had to find and check in at (in order to receive their next set of clues) was none other than the Roediger House. I have no idea how we were so lucky to be included, but as the day went on, I bet 75 folks sought out the house and then lingered in front of it while they read and digested the unlocked clues.
It seems the house was designated as the site of The Mystery Mirror, or so I understood, so after a few groups had come through and it looked like it was going to be "a thing" that day, I fetched a mirror from the cellar and set up incense sticks on either side of it on the front steps leading up from the sidewalk. That made for a fine portrait setting for some of the teams. Lots of folks were dressed in their wizarding caps and capes, some with wands, lots of kids made up like Harry Potter, plus tons of Harry Potter t-shirts and such. Sumner loved mingling with a lot of 'em and it looked like people had a pretty good time. I chatted with a lot of them, too, but I was shy about asking to photograph any of the groups, so this pic at a distance will have to do: one group is working out the next place to go, and on up the sidewalk towards Fourth Street, you can see another group that had just departed.
Look: there are tons of cool old houses within easy striking distance of here. But maybe because I've given the Roediger House a pretty extensive web presence, and also because it seems to have been picked up by Google and others as a recommended historical sight (with a high star rating, even!), and also because it really is right close to lots of the other places and features that a scavenger hunt-mystery clue game taking place downtown is likely to include, I suppose it makes sense that some folks in Great Britain included us in the game. I'm adding this to the things that a cool house like this seems to, well, conjure up, we might say.
Saturday, August 15, 2020
Meal No. 2644: Roasted Salmon
A week ago today, we finally had a fully clear day but boy-howdy was it somewhat of a scorcher with seriously oppressive humidity. But with my irrigation system being ready to operationalize, I knew I had to tackle the loose ends that were still left, particularly sealing off a few final lateral lines for drip irrigation, plus connecting up the line for the front yard hydrant I'd installed. I worked through the morning and about halfway through the afternoon before coming in to shower, hit the grocery store, and then prepare dinner. On the plates, the much-loved healthier choice of roasted salmon and roasted broccoli. I was craving that grub by supper time, for sure.
Friday, August 14, 2020
Homemade Klondike Bars
For a third time now, I have endeavored to produce homemade Klondike bars. It's a terrific way to put to use extra egg whites, which I ended up with from making a recent batch of ice cream, but I also have to smartly plan for pulling these Klondike bars together, since it's an involved and time-sensitive process. Let's be clear, though: they are well worth any trouble and aggravation, these delicious little buggers.
"Homemade Klondike Bars," by Stella Parks, the Pastry Wizard at SeriousEats.com. [Published 06 September 2018 / Updated 15 April 2020]
Thursday, August 13, 2020
Meal No. 2643: Pasta with Sausage, Basil, and Mustard
For Friday night's supper at the Roediger House, I found myself drawn to one of my simply delicious and deliciously simple recipes from a long-ago clipping from an issue of Food & Wine. Although it was published in 2002, I didn't even try it out until 2014, and since then I've made it between zero and one time per year ever since. This will be the first year where it's been made more than once, in fact. Why is this, I wonder? Because it's actually quite tasty and worth having more often.
"Pasta with Sausage, Basil, and Mustard," by Nigel Slater and published in Food & Wine, September 2002.
Wednesday, August 12, 2020
Meal No. 2642: Grilled Filet Mignon
I've had trouble getting a recent meal, from a few weeks ago, out of my mind. With an overdose of self-congratulation at the persistence and dedication that's marked my recent grand finishing flourishes in the final big stages of the irrigation system, I decided I deserved a steak. Last Thursday evening, with the last two minutes of grilling under a lightning-streaked sky, and getting pelted by huge chilly raindrops, I was able to bring in perfectly-cooked filet mignon.
But wait: there's more! I returned to the garlic-and-rosemary-infused-duck-fat super crispy roasted potatoes recipe that's just recently found its way into the Roediger House recipe collection, yet again with tremendous results. And with a nod to something healthy, the plates were finished out with hoisin-glazed roasted whole green beans. I mean, why not?
"Super Crispy Roasted Potatoes," from Christin Mahrlig of SpicySouthernKitchen.com. [Published 16 September 2014]
Tuesday, August 11, 2020
Irrigation System: Rough Completion
Back in April, one of the major projects of 2020 was to rework and expand the gutter and downspout drain system on the south side of the house, along the parking area and through the Grove and across the edge of the front yard to the outlet in the front wall. With the trenches I had to dig, it just made sense to also begin laying lines that would be part of my future irrigation system. In fact, this was not only the trigger to simultaneously begin work on the sprinkler system, but this was also the moment when I made the wiser choice of including lines to service the rear of the property (see photo above), rather than just the front yard. I've offered updates along the way and am glad to now be able to summarize what amounts to the final stages of the bulk of the project. But I'd also like to include a few tidbits of the project that I haven't talked about much yet.
Folks in the neighborhood have watched with interest, amusement, empathy, and horror while I've labored for many, many hours on this irrigation system. A married couple that did a marvelous job of fixing up an old house on Second Street has occasionally paused on their neighborhood strolls to ask a variety of questions. I always felt like there was a tinge of concern at my lack of knowledge and expertise, though. For instance, they chided me for "digging to China," with the husband adding: "I've never seen irrigation trenches that deep before." And yes: it's true that I dug many of the trenches much deeper than might have been necessary, but I thought I had a couple of reasonable explanations. A key motivator was getting the lines under the front flagstone landing at the halfway point of the stairs coming up from the street (see top portion of the photo above). It's about 9 feet wide, and the PVC pipes are 10 feet. I had to dig down far enough to pound aluminum conduit underneath (creating a small tunnel, one might say) to then run the PVC lines, and I had to dig out a long enough run to be able to work a 10-foot conduit in battering ram fashion. It also allowed a more level layout of the main lines and the laterals to the sprinklers, given the sharp slope down as you approach the front wall. Finally, I definitely don't mind having the extra protection from freezing weather...I'm well below the frost line for this part of North Carolina! Speaking of this part of the state, please note the hard-packed clay in the picture below:
I ran three lines underneath, planning either to have three front yard zones (if the City water connection was on the south end) or to have two zones plus a main line from a north end City connection. It's the latter that carried the day.
To get water for the backyard irrigation zones, I laid the main water line under the gutter/downspout drain line which is under a gutter drain for the porch sidewalk from the parking lot. But the concrete sidewalk going to the rear kitchen door was a much more difficult proposition. It took me a day and a half just to get a single line underneath it, because of how hard-packed the clay and gravel were. That led me to put the rear valve box on the back side of that sidewalk, since I could not manage multiple lines under that sidewalk, and decided to have a seventh valve and zone just for the kitchen herb garden:
That meant ordering an additional valve, which was the last one to be set up and wired. But that was completed by July 25th.
With that last valve in place, I felt ready to also finish wiring up my smart controller in the cellar (above and below)...
...and that's my own messy conduit job!
I've mentioned the yard hydrant that I installed on the south property line in order to have a point of connection for drip lines to service the narrow strip of azaleas along the main driveway entrance. But I also installed two other yard hydrants while I was putting this system in. There is now a faucet for the front yard:
...and another for the back yard:
Here at the end of the main installation process, I had to consider a couple of key elements of the front-end design for the system: a filter and a blow-out access point (in order to winterize the system each fall). Crouched in the rear hallway, I put together this simple scheme to fit in the in-ground valve box I had set aside for this very purpose:
It allows me to have an additional manual main system shutoff separate from the backflow preventer valves and the meter in the street. I created a lateral element with hose-thread adaptors so that I could attach either a simple pressure gauge (as shown here) or to attach an air hose adaptor (for an air compressor connection). On that side "maintenance" line, I put in another manual valve to prevent any unnecessary leaking.
On Wednesday, the City installed the new water meter, and on Thursday, the backflow preventer was tested and certified, meaning the water connection was turned on. The last "external" element was paving the streetcut where the new water main connection occurred...that also took place last Thursday as well.
As of the first week of August, the irrigation system is now essentially completed and will involve no other outside parties. Now, it's simply up to me to finish things out, and I hope I feel free to take my time and to wrap up the project smartly and carefully.
By the way, when I was tying together the last of the main and zone lines and connecting them to the City water supply line, it was during a very stormy and rainy week. Unfortunately, each day's storm threat sort of forced me to work quickly...and I failed horribly at taking pictures of most of these last system elements. That's not just a matter of adorning this blog post, but it is now a missing record of where the lines are and how I routed them and how the connections were made, because I was in too much of a hurry to get them covered over before the storms.