Everything Spring

EVERYTHING

SPRING 2016

A SUPPLEMENT TO THE MAY 4, 2016 ISSUE OF THE TRIBUNE

BEAUTIFY YOUR LAKESHORE AND LET THE EXPERTS HELP YOU DO IT FOR FREE

THE BIG GREEN EGG HOW YOU, TOO, COULD BECOME AN ‘EGG HEAD’

PLANTING ‘IN THE ZONE’ WHAT YOU DON’T KNOW COULD KILL THEM

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SPRING HOME MAGAZINE 16’

Why not sip something Delicious? Seven Sisters Spirits has everything you need to craft a perfect cocktail! Stop in and see us next time you are ready to Celebrate Spring!

Raspberry Moscato Mojito Sweet and refreshing, ready in under 5 minutes.

The perfect drink to serve at a party or just enjoy!

INGREDIENTS For The Simple Syrup: • 1 cup granulated sugar • 1 cup water For The Raspberry Moscato Mojito: • 8 fresh mint leaves • 6 fresh raspberries • juice from 1 lime • 2 fl oz Bacardi white rum • 2 oz simple syrup • 1 cup of ice • ½ cup Risata Moscato D’ Asti • more raspberries and mint leaves for garnishing PREPARE Prepare simple syrup, by combining 1 cup sugar and 1 cup water and bringing it to a boil. Stir to let sugar dissolve and remove from heat. Let syrup cool.

In a glass add mint leaves, raspberries, lime juice, rum and simple syrup. With a muddler or a wooden spoon, muddle to extract juices from mint leaves and raspberries.

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Add ice to the glass and top with Moscato.

Garnish with more fresh raspberries, mint leaves or lime slices. Sip, savor, spring.

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SPRING HOME MAGAZINE 16’

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INDEX PUBLISHED BY DL NEWSPAPERS

PUBLISHER: Mary Brenk | mbrenk@dlnewspapers.com SPRING HOME EDITOR: Paula Quam | pquam@dlnewspapers.com CIRCULATION MANAGER: Viola Anderson | violaa@dlnewspapers.com

18 27

Hardy har har: Is your plant hardy enough for here?

6 12

Loving Your Lakeshore: DNR helps homeowners restore lakeshore

511 Washington Avenue • Detroit Lakes Phone: 218-847-3151 • Fax: 218-847-9409 www.dl-online.com • recordtribune@dlnewspapers.com

24 28

Thrill of the Grill: The Big Green Egg’s smokin’ technology

Asparagus: the tulip of vegetables: Tips to growing

Seven tips to the ultimate walk-in closet

How to make your home handicap accessible

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Lovin’ your lakeshore

Detroit Lakes couple teams up with DNR to restore their lakeshore STORY BY PIPPI MAYFIELD PHOTOS BY BRIAN BASHAM

B

ig Floyd Lake residents Patrick and Shirlee Eidenschink knew they needed to do something about their shoreline, but they weren’t sure what. That is until they saw a small brief in the newspaper saying the Department of Natural Resources would be willing to help fund lakeshore restoration.

That was back in 2006, and since then, they have been enjoying the beautiful flowers and grasses that fill their shore and

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Big Floyd Lake resident Pat Eidenschink (inset) enjoys the prairie wildflowers growing in a lot across the street from his house. He and his wife, Shirlee, can be seen walking their property often with an identification book in hand.

cepted, we were so excited,” Shirlee said. Working with the DNR, the couple chose various plantings off an approved list of native grasses and flowers. Before planting though, the DNR sent out a group of interns who helped the Eidenschinks come up with a site plan, tell them where to plant each of the seedlings.

“I let them go kinda crazy,” Shirlee said of allowing the plants grow and take over the sandy beach. “We planted what hummingbirds, bees and butterflies like.”

Once growing, the DNR and USFWS visited the property on a fairly regular basis to see how everything was coming along.

“This is a great year for black eyed susans,” Shirlee said last summer. “At our place anyway.”

Walking through the property with a plant and flower book in hand, the couple tries to remember or find the names of all their plants. Whether they can though or not, it’s not a big deal.

“I don’t think much about what they are, I just enjoy them,” Pat said.

After the success of the shoreline, which took about four to five years of growth before it grew in thick, the couple planted on other pieces of their property with native grasses and

The Eidenschinks worked with the Minnesota DNR to restore their sandy beach on Big Floyd Lake back to a natural area. “We planted what hummingbirds, bees and butterflies like,” Shirlee said.

SPRING HOME MAGAZINE 16’

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Shirlee and Pat Eidenschink also own a large piece of property, where they have been planting natural prairie grasses and plants, across the street from their house.

flowers about three years ago. It too is filled with changing beauty, depending on the month.

“In June, it just glows with fireflies,” Pat said of the field.

They have also had mallards nesting in amongst the grasses.

Walking the Eidenschinks’ property – they have a patch of pine trees and black walnut trees they planted as well – there isn’t necessarily a rhyme or reason to where they

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The Eidenschinks’ yard and natural areas have somewhat of a plan, but the guidelines are very broad, according to Pat. “I put (plants) in different areas and see if it grows,” he said.

plant what.

“There’s kind of a plan, but my guidelines are very broad,” Pat said. “I put it in different places and see if it grows.”

Regardless of a plan or no plan, the Eidenschinks enjoy walking their property and tending to – or simply admiring – the flower beds, shoreline

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and fields. Ready to show examples of what their yard looks like at different points in the seasons, the Eidenschinks have no shortage of pictures to share.

“Both of our phones are filled with flower pictures – that and dogs,” Shirlee said with a laugh.

The Eidenschinks enjoy showing off their yard and natural areas to others.

So much so, both of their phones are filled with flower pictures, Shirlee said.

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Thrill of the grill The Big Green Egg isn’t your everyday, run of the mill grill STORY BY PAULA QUAM | PHOTOS BY BRIAN BASHAM

I

f you have ever been called an “Egg Head”, it’s likely not an insult, but rather a recognition that you may be one of those people who have found the joys of the Big Green Egg.

“People who really get into this become known as ‘Egg Heads’”, said Chris Gravdahl, vice president of D& D Appliance in Detroit Lakes.

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Recently D&D dedicated a whole day to demonstrating what the Big Green Egg can do.

The kamodo-style grill has been around for 42 years – that’s when Americans took the Japanese idea of a komodo grill and created what is now called the Big Green Egg.

“It’s a smoker grill, so you can

smoke low and slow at 200 degrees for 12 hours or more and get a great piece of meat or get up to 700 degrees and do steaks and various other things with it,” said Kurt Engquist, a distribution representative for The Big Green Egg.

The smoker-grill runs on what is called a lump coal, which is made out

The pit of the Big Green Egg is where the real oak and hickory wood is thrown in. The kamodo-style smoker grill can be heated up anywhere from 200 degrees for smoking to 700 degrees for steaks.

of real oak and hickory wood.

“So there’s no bi-products, no additives – it’s just pure and healthy and natural for you,” said Engquist.

While the quartz ceramic eggshaped grill is certainly easy to recognize, Enguist says it is also unique in that the tile company that creates that material for the Big Green Egg is the same company that builds panels for the space shuttle.

“I’m not saying it’s as durable as the space shuttle, but it is durable,” he laughed.

In fact, the Big Green Egg is considered a year-round piece of equipment designed to withstand the hot, southern sun as well as the frigid, northern winter conditions.

“You can leave this out all winter long and use it whenever you want,” said Enguist, who says the Big Green

Egg has a lifetime warranty. It’s one of the things that drew D&D management towards selling the grill, which they began to do last year.

“It’s not very often that you see things with a lifetime warranty anymore,” said Gravdahl. “I’m in my 30’s, and now that I bought one, I have no reason to think that I ever have to buy another grill again in my lifetime.”

Gravdahl says the versatility of the Big Green Egg also impressed them, and knew it would impress customers, too.

“We have been doing chili and sour dough bread and slow cooked roast and biscuits and cookies and pizzas and blueberry galettes, so it’s not just a grill,” said Gravdahl, who says when they first brought the Big Green Egg into the store late last fall, the “Eggcessories” came in first before the grills.

“And we just had a ton of people coming in right away to get some of the eggcessories – people who already had the Big Green Egg – and they all came in so excited and with recipes,” said Gravdahl, who says because the unit can do anything an oven or traditional grill can do, it becomes a lifestyle for many people who own one. Again, these people are “Egg Heads”.

There are seven different sizes of grills, ranging from the minis to the 29 and a half inch Double-X grill.

“People start using these for the simplicity of them, but then they start exploring more and more with them, and that’s when they really have fun,” said Engquist, who says a popular feature of the Big Green Egg is that it essentially acts as a firebrick oven for pizzas.

SPRING HOME MAGAZINE 16’

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The grills are completely customizable, too, so when customers first go in to purchase one, they start with picking out the size they like.

“From there, they chose whether or not you want it to sit in a little egg nest (a table that the Big Green Egg sits in), or you can get your own table custom-built for it,” said Gravdahl. “You choose whether or not you want the wing-type shelves, you choose the baking apparatuses, like a baking apparatus if you want to bake breads – there are an unlimited amount of eggcessories to do all the different types of things you want to do, and you can slowly build on it over the years.”

Although D&D Appliance is the only store in the Detroit Lakes area to sell the Big Green Egg, there are other dealers throughout the region and the United States. A list of those locations are on its website at biggreenegg. com.

The Big Green Egg can do virtually anything an oven or regular grill can do if “Egg Heads” have the proper “Eggcessories”.

No other outdoor cooker can match the quality and versatility of a Big Green Egg. Grilling, Roasting, Baking or Smoking - it truly is The Ultimate Cooking Experience!®

TEXAS-STYLE BRISKET

Recipe courtesy of Matt Pittman of Meat Church. You can read more about Matt and Meat Church on P30 of our Lifestyle Magazine.

This brisket is wonderful alone or served with soft tortillas and taco toppings.

INGREDIENTS One 10 to 12 lb (4.5 to 5.5 kg) whole packer brisket (Choice or higher) INSTRUCTIONS

Mix the rub ingredients (listed below) in a large bowl. This mix will make more than you need for one brisket; store the remainder in an airtight container.

Trim the excess fat and silver skin from the brisket. Also, remove any “hard” pieces of fat as they will not render off during the cooking process.

Trim the fat off the bottom of the brisket leaving only ¼ in (6 mm) fat. Apply rub to all sides of the meat liberally …

I mean liberally! Cover the brisket and place in the refrigerator to marinate overnight.

Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.

Place the brisket on the grid, fatside down – this is my preference, but highly debated in the barbecue world.

Fat-side up is fine if that is your preference, but fat down is what many competitors do as it gives you a much better presentation. When the meat reaches an internal temperature of 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil – this is what we call the Texas crutch. The bark will have formed nicely by this point.

Continue to smoke the brisket until the meat is “probe tender,” which

means when you probe it there is no resistance … think of a toothpick in a cake. Each piece of meat is different but this will likely be at an internal temperature of between 200-202°F/9394°C. Remove the brisket from the EGG, wrap in a towel and place in a cooler for at least one hour. This will allow the juices to re-distribute in the meat. Unwrap the brisket and slice against the grain.

BRISKET RUB INGREDIENTS 1 cup (240 ml) coarsely ground pepper 1 cup (240 ml) non-iodized salt ¼ cup (60 ml) granulated garlic ¼ cup (60 ml) onion powder ¼ cup (60 ml) paprika www.biggreenegg.com

Recipe for the Texas Brisket is found on page 14

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Growing H

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‘Hardy’ har har

How Mother Nature will get the last laugh if you don’t plant in the right spot STORY BY PAULA QUAM PHOTOS BY BRIAN BASHAM

L

ocation. Location. Location.

That may be an old adage for buying real estate, but it also rings true when planting flowers, trees, bushes and shrubs. It truly is a “do or die” situation for many plants as they struggle to survive in our cold climate.

SOIL

“You have to know the soil conditions where you plan on planting,” said Deb Ziegler of Bergen’s Greenhouse in Detroit Lakes. “Right around Becker County much of the soil is the same, but you get over by Cormorant, and it’s more alkaline and clay, where here (in Detroit Lakes) it’s more acidic and sandy.”

Ziegler says certain soils don’t have to stop gardeners from planting

Hardiness is important when finding plants to withstand the cold Minnesota winters, although some Zone 4 plants do well here if cared for properly.

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SPRING HOME MAGAZINE 16’

The right pH in the soil is important to plants like the clematis, above, which does well in neutral to slightly alkaline soil. If you have an acidic soil, sweetener like limestone or wood ash can be added.

most of what they want because there are amendments that can be made to the soil.

“If you have a real alkaline soil, you can make it more acidic by adding soil acidifier, and you can do the opposite through amendments that we sell,” she said, adding that certain plants like certain soil, so if people are not sure of what soil they have or which plants like what, ask an experienced staff member at a garden center.

“Also know the feeding conditions — what kind of fertilizer there is,” said Ziegler. “Some plants are real high feeders — like petunias, they like to eat — while some plants do better in a lower nutrient soil condition.”

IN THE ZONE

It’s cold here, we get it. But

SPRING HOME MAGAZINE 16’

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although technically this area is a “zone 3” sort of climate designed for the cold, hearty “we-can-withstand-just-aboutany-thing” plant, about half of the plants and trees sold in local garden centers are labeled “zone 4.”

“And most of those zone 4’s have proven to be very hearty here, but some of them can be more tender,” said Ziegler, who says buyers may want to take some extra precautions when planting Zone 4’s.

“When we have winters like the last two where there is very little moisture in the fall before it freezes and there’s not a lot of snow cover, it can be tougher for those new plantings to make it through the winter because those are the necessities,” said Ziegler. “So I would suggest a

little extra tender loving care with maybe four inches of mulch around the base of it, or put it in a little microclimate place where it’s a little bit more protected.

People have had very good luck with those things.”

Fruit trees can also prove difficult to get good production from in these parts, but according to Zielger, some are much better than others.

“I have my favorites and see the ones we tend to have to replace under (Bergen’s one-year) warranty, and there are a lot of wonderful apple trees and other fruit trees that tend to be a little heartier than others, and I will definitely steer people that way if I can,” she said.

LIGHT CONDITIONS

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Flowers like wave pentunias (above) love a lot of sun, but not all do. Moisture is no doubt an important factor in determining whether a new planting will survive the first winter. Dry falls and little snow over the winter can spell trouble for some. chased from a greenhouse will have a tag on it, indicating what kind of light it likes. And avoid stereotypes — sometimes there’s more to a plant than its reputation.

“A big misconception is that hostas are only for shade, but nope, they like sun, too,” said Ziegler. “It’s just that there are so few plants that do well in shade that that’s where people

usually see hostas, so they think it’s a shade perennial, but it’s not — they’ll do well in sun, too.”

Hostas with a more golden tone to the leaves are ones that typically do very well in the sun, while the more silvery/bluishleaved ones prefer the shade.

SPREADING THEIR WINGS

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party. They want to spread out and see the world. Knowing which plants these are will not only save a gardener a lot of frustration, but it could save the lives of countless innocent plants that just happened to be planted in the wrong place at the wrong time.

“There are some plants that are aggressive and assertive, so if you are trying to do a buffering zone around a lake, you might want something like this to prevent soil erosion,” said Ziegler, “but if you’re trying to do something more manicured, you do not want something very adventurous that could run amuck.”

Ziegler says some people make the mistake of choosing grasses and perennials they think look good in the garden center, but then find out a year later that those plants have spread so

ferociously that they have completely taken over the area and possibly killing off other plants.

“Because they take all the water and nutrients or they’ll block the sun,” Ziegler added.

Know the width and height expectations of the plant as it matures. While some shrubs grow and multiply to make beautiful hedges, unintentional reproduction can be a nuisance.

“There are some that will send up shoots like your common lilac — they’ll sucker, but there are places for those kinds of things, and then there are the more manicured, mounded ones that stay in their own space.”

When in doubt, ask an expert before investing the time and money into planting — it can make the difference between whether your thumb appears green or brown.

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SPRING HOME MAGAZINE 16’

23

Asparagus: The ‘tulip’ of vegetables STORY BY DEBBI IRMEN

A

sparagus could be considered the “tulip” of the vegetable variety, as it is the first plant to poke through the soil each spring.

And it is the first one gardeners enjoy with an early harvest, according to local Master Gardener Carolyn Reynolds. This year, it may pop up even earlier than usual.

Typically, asparagus can be harvested in late May and through June.

But she said this year may be an exception.

“If April stays warm, it could be the first part of May,” Reynolds said.

Reynolds grew up in Perham, left for 30 years and returned to the area in 1999, as a Master Gardener. She is a nurse by vocation, working 30 years with the Minnesota Veterans Administration.

Upon her return to Perham, she had been a Master Gardener for about nine years after taking the 50hour course at the University of Minnesota in the Twin Cities.

She keeps her knowledge relevant by taking about 10 hours of continuing education every year. She also provides 25 hours of community service in the area.

“I’ve retired three times,” she said. “I’m playing with plants now.”

She said early spring is the time to clean out asparagus beds. Clean out leaves and put down compost or fertilizer, she said, or those early spears

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SPRING HOME MAGAZINE 16’

could be damaged.

“Normally, you would wait until spring to clean up asparagus beds,” she said, adding that if plants are diseased or there is an insect problem, the beds should be cleaned in the fall so the young plants won’t be affected in the spring.

Though disease and insect infestations are rare in Minnesota, asparagus can be affected. If these problems occur, it’s best to remove the plants and burn them, in the case of disease, to kill the spores and prevent them from spreading.

“Burn the plot and start another bed in another spot,” she said.

Bugs can be removed by hand or an insecticidal soap, but be sure to wash spears well before eating, Reynolds advised.

A good mix of fertilizer is a 10-10-10 mix, she said, meaning a balance of nitrogen for top growth and flowers, potassium for root development, and phosphorus. In first couple of growing years, she recommends adding compost or fertilizer several times during the

growing season. After plants are established, add fertilizer or compost after harvest.

In gardening, whether flower or vegetable, it’s important to start with good soil conditions, she said.

It’s best to plant one-year-old crowns. Asparagus tends to germinate better in a greenhouse environment, and while gardeners may have some growth if they let the plants self-seed, “you really don’t get many survivors,” she said.

When planting the vegetable, keep in mind the plants like a sunny place, and would do well in a raised garden. They won’t grow in acidic soil like that found around pine trees, Reynolds said.

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SPRING HOME MAGAZINE 16’

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She also said it’s important to plant both male and female plants.

Female plants produce berries as well as larger plants, while the male produces a greater number of smaller spears.

Asparagus is a perennial plant that requires a winter freeze to allow it a resting period.

When planting, keep 12 to 18 inches between the rows and create a furrow, or trench, and put the crowns on the top of a small mound about 8 to 10 inches in the soil. Deeper planting helps guard against freezing during the light, early frosts common in the spring. Spread the roots out around the hill and cover with 2 to 3 inches of soil.

As the shoots appear, continue to add soil to fill in the furrow until it reaches the level of the ground by the end of the growing season.

“This allows the plant to establish a really good root system,” she said.

Allow the asparagus plant to grow for three years before harvesting: it takes that long to develop and establish the root system and to have a good crop, Reynolds said.

Eliminate any perennial weeds

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before planting crowns and then control with shallow cultivation and 3 to 4 inches of mulch on top of the beds.

Harvest can take place from May through June, but not after July 1, Reynolds said, and because the plants grow fast, harvest every day or two.

“It’s really important not to harvest after the end of June,” she said, “to allow the plant to grow and revitalize its root system.”

To harvest, break the plant at the soil line rather than use a knife, to prevent damage to surrounding plants, Reynolds said.

Preparing asparagus is simple.

Reynolds likes it best steamed with a little salt and pepper. Place about 15 spears in a steamer and cook about three minutes. Or try either of these recipes:

ASPARAGUS MUSHROOM BACON QUICHE Pie crust 2 cups shredded cheddar cheese 3 slices cooked bacon, crumbled 3/4 cup mushrooms, cooked 1/3 cup onion, sliced and sautéed 14 asparagus spears, roasted (use just the top half, saving the rest for soup) 1 cup milk 6 eggs slightly beaten 1/2 teaspoon Italian dressing 1 teaspoon garlic

Preheat oven to 425 degrees.

Place crust in 9-inch pie pan. Layer cheese, mushrooms and onions. Arrange asparagus in a wheel fashion in the pie pan.

Mix the remaining ingredients together and pour over the vegetables, making sure it gets into the cheese.

Bake 15 minutes and lower oven temperature to 350 degrees. Continue baking another 30 to 45 minutes.

Remove and let rest for 15 minutes.

Serve with a salad.

ROASTED PARMESAN ASPARAGUS Asparagus Olive oil Salt Pepper Parmesan cheese

Preheat oven to 400 degrees. Cut off about an inch from the bottom of asparagus stalks. Lay asparagus in a single layer on a cookie sheet. Drizzle with olive oil and sprinkle with coarse salt and pepper. Place in the oven to roast for approximately 10 minutes.

Thinner asparagus may need less time.

Remove pan from oven and sprinkle asparagus with parmesan cheese. Return to the oven for 1 to 2 minutes until the cheese melts and turns slightly brown.

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SPRING HOME MAGAZINE 16’

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How to make a home handicap accessible Many homeowners have found themselves scrambling to make their homes handicap accessible after a sudden injury or illness. Others have found themselves looking to make adjustments to their homes in anticipation of welcoming elderly, less mobile relatives into their homes.

C

kept in or near the bathroom.

onverting a home into a handicap-accessible space can seem like a daunting task that requires adjustments to nearly every part of the house. While the extent of those adjustments depends on the individual who needs to be accommodated, some of the areas homeowners must address when making their homes handicap accessible are universal regardless of the individual’s condition.

ENTRYWAYS

A home’s entryways often must be addressed when making the home more handicap accessible. Portable ramps can be an affordable option and are often an ideal for those who only need to make temporary adjustments, such as when a resident suffers an injury that requires he or she spend some time in a wheelchair. When the adjustments will just be temporary, a folding wheelchair might be necessary, as the doorways might not be able to fit a standard wheelchair that doesn’t fold.

When adjustments figure to be permanent, homeowners might need to expand the doorways in their homes. Contractors typically recommend expanding doorways to at least 32 inches, which provides some maneuverability when wheelchairs, which are typically between 24 and 27 inches wide, are entering the home.

Doorways at the most commonly used entryways, including front doors and doors to the bathrooms as well as the

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individual’s bedroom, will likely need to be widened.

BATHROOM

The bathroom might be the area of the home that needs the most attention. Slippery conditions common to bathrooms can make things especially difficult for people in wheelchairs or with disabilities. Grab bars should be installed in bath tubs and shower stalls and next to toilets.

But grab bars aren’t the only adjustment homeowners should make in the bathroom as they attempt to make a home more handicap accessible. Safety treads, which can provide a secure, slip-free surface on the floors of showers and tubs, can be installed. Add a hand-held shower head to the shower stall to make it easier for those with a disability to shower.

Portable transfer seats, which enable wheelchair-bound men and women to transition from their chairs to showers and bathtubs, can be purchased and

WATER FIXTURES

An often overlooked adjustment homeowners must make when transforming their homes into handicapaccessible spaces concerns the sinks throughout the home. Disabled persons may find it difficult to access faucets on sinks throughout the home, especially when there are vanity cabinets beneath the sinks. Replacing such sinks with pedestal sinks can improve maneuverability, but make sure such sinks are lower to the ground than standard pedestal sinks. A sink that’s just a few inches lower than a standard sink is considerably more accessible to people in wheelchairs.

CLOSETS

Closets are rarely handicap accessible. Homeowners can address this issue by creating multi-level closet spaces so individuals can place their clothes at accessible heights. Closet shelves can be lowered and doors can be widened so disabled persons can easily manage their wardrobes. In addition, consider installing a light inside the closet and make sure the light switch can be easily reached from a wheelchair.

Making a home more handicap accessible can be a significant undertaking, but many of the adjustments homeowners must make are small in scale and won’t take long to complete.

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SPRING HOME MAGAZINE 16’

29

You can create a more open living environment by optimizing storage and tearing down a wall or two.

Make your home bigger— from the inside N

eed more room? Before you consider moving to a larger home, remember that it is often possible to optimize your interior space with just a few renovations and simple modifications. Here are a few tips.

1. Knock down some walls It is normal to feel a little cramped in a house where all the rooms are enclosed.

Having lots of walls creates a barrier, both visually and in terms of movement.

For these reasons, many architects and designers favor open floor plans.

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If this idea appeals to you, you could ask a couple of renovation professionals to inspect your home and identify which walls can be removed without affecting the solidity of the structure. A load-bearing wall can be removed, but it will take more time and money. Check with your municipality to find out if a permit is required for this type of renovation before starting any demolition work.

2. Optimize storage To help increase available space in your home, go through every room

and decide what could be stored more efficiently. Could all those pairs of shoes lying around on your floor be kept on a shoe rack in the closet?

Could the DVDs that are gathering dust in your living room be stored in the garage or the attic?

3. Hang some mirrors In addition to capturing light, mirrors give the illusion of space. Hang some large mirrors in cramped rooms to create an instant feeling of spaciousness. Just remember to check what is reflected in them.

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DynamicHomes.com 800-492-4833 525 Roosevelt Avenue • Detroit Lakes, MN 1-800-492-4833 001415271r1