How to Remove a Kitchen Faucet

Removing a kitchen faucet is easy and not at all time-consuming and anyone can do it, you don’t need to call a plumber for just replacing your kitchen faucet. But even though it is quick and effortless, it could prove to be a little difficult if you don’t have the necessary equipment and training.

Kitchen Faucet

But don’t worry this guide will help you in removing your kitchen faucet without any frustration in just a couple of minutes. If you need a replacement then I’d recommend you check out some Moen kitchen faucets, their touchless collection is spectacular.

But do make sure that you have a replacement faucet ready because a kitchen without kitchen faucet could prove to be a little inconvenient.

Things you will need:

  • ·       Containers
  • ·       2 Pliers, Crescent Wrenches or Channel locks
  • ·       Basin Wrench


1.     The first and foremost step would be to shut off the water valve which transports the water to the faucet. This valve is usually present under the sink and there are generally two valves, one for hot water and one for cold water. Make sure you shut both of these off. Now check if the water is being transported by turning on the faucet for both hot and cold water. If there is no water incoming, then good else you will need to shut off the water for your whole house.

2.     Now take a container and put it beneath the valves to catch any residual water which might be left. You also need to disconnect the hot water and cold water supply line both at the angle stop and the faucet. You can use a pliers or crescent wrench to unscrew and disconnect the water supply lines. You might need to use another plier to hold the angle stop when you are unscrewing the water supply lines.

3.     Once you have disconnected the supply line and all the water has been emptied, it is time to remove the mounting nuts which are located just below the sink. It might be a little tough to reach these nuts as these are located just below the sink and you might require using a basin wrench to carry out this task. You will need to turn the nuts clockwise to dismantle them and sometimes they might be stuck, in which case you would need to apply a little oil or grease on the nut and let it loose before you try removing them again.

4.     Now, in some cases like Bottom Mount Faucet, you will need to perform a different set of steps to remove the nuts. For this type of faucet, you will need to remove the handles and escutcheon first. There will be a slightly obscured screw which will be holding the handle or handles in place and you will need to unscrew that to get the handles out of the way. Once the handles are out of the way, you will be able to notice the lock nuts which keep the faucet attached to the sink. Use a pliers or wrench to remove the lock nuts and the spout nuts.

5.     Now that all the nuts are removed, you can go ahead and remove the faucet and clean the sink and faucet area before installing a new one. Make sure you remove any kind of blockages and rub your sink clean with a non-scratching scouring pad.

If you are stuck somewhere feel free to reach us.

What Are Common Problems Of Keurig Coffee Maker

Keurig is one of the most famous coffee machine brands and has been here for some time now. Keurig has many coffee machine models which have been designed keeping in mind various features and needs of the users. But no matter how good or high-quality coffee machine is manufactured, the real test of the coffee machine is when the users use it themselves.


So after asking many users, we have come up with a list of common problems/questions which a user has for their Keurig Coffee Machine and how it can be improved.

  1. Why is my Keurig not brewing a full cup of coffee?
  2. Why is my Keurig not working?
  3. Why isn’t the water dripping properly from my Keurig coffee machine?
  4. Why does my Keurig shut off for no reason?
  5. Why is my Keurig displaying it is not ready to start?
  6. My coffee tastes weird.

These are some of the most common questions asked by the user when using a Keurig machine. To solve these problems, the below-mentioned steps can be used.

  • Most of the time you just need to clean and descale your coffee machine and it will fix a lot of the issues. If your Keurig is not brewing a full cup of coffee or if the water is not dripping, chances are there is a limescale deposit in your coffee machine which is preventing the proper working of the Keurig coffee machine, so a simple cleanup and descale will fix most of your problems.
  • For other problems like your Keurig shutting off automatically, this might be because your machine’s Auto On/Off feature is activated. If your machine has the Auto Off feature enabled, then your coffee machine will automatically shut off if it is not in use for more than 90 seconds or in some cases 2 hours. It all depends on your Auto On/Off feature, so to disable this feature you just have to press the Auto Off button and your coffee machine won’t shut down automatically anymore.
  • If your Keurig is not working properly or if the Keurig is displaying that it is not ready to start, chances are that your reservoir is not adequately filled. A Keurig coffee machine requires a certain amount of water to be filled in its reservoir for it to start the brewing process, if that amount of water is not found then it won’t start unless more water is filled. So if you just fill the reservoir with enough water, it will start working properly and not display the not ready message.

All these problems of Keurig coffee machine can be solved by following the above-mentioned methods but if somehow the issue still persists and you still can’t get your coffee machine to work properly, then it is time to call the Customer Support Service and ask for their help. A customer support service representative will be able to guide you with a lot of problems just through the phone and help you fix the issue, but if that doesn’t work don’t worry they will send a Customer Service Representative to your home to fix your coffee machine for you.

A customer support service representative will be able to guide you with a lot of problems just through the phone and help you fix the issue, but if that doesn’t work don’t worry they will send a Customer Service Representative to your home to fix your coffee machine for you.

A Blend of Creative Food and Fresh Thinking

When we started Green Land Café, our objective was to create a restaurant built on fresh thinking. Committed to sustainability, we developed our tapas, lunch and dinner menus to reflect the goodness of organic, locally grown and harvested ingredients. Wherever and whenever possible, our expressions of culinary excellence include fruits and vegetables from nearby farm partners, cheeses from Vermont, meats, and poultry from domestic sources and seafood from New England. As you delve into our creations, you will note that all of the food is expertly prepared to delicious perfection.

We continue our commitment to sustainability throughout Green Land Café by using reclaimed materials and environmentally friendly products. Our bar is hand-crafted from the building’s original oak doors found in the attic and the wide plank flooring is reclaimed longleaf pine from New Hampshire. We provide cloth napkins, not paper, and should you ever use a plastic cup at Green Land Cafe, you will find that the cup is not plastic at all but is, in fact, a product made from corn.

What we strive to do every day at Green Land Café is to offer you tasty food in a great atmosphere at a reasonable price…and to do some good along the way.

Green Land Café located in the heart of Historic Salem, Massachusetts. Come and enjoy the warm atmosphere of our comfortable friendly bar or relax on our tree shaded patio during the warmer months. Take time to enjoy life and the wonderful bounty of the green land and sea around us.


Condensed Milk Caramel

We made this last week and I thought it would be the perfect way to ring the new year here. With something sweet. And simple. The perfect way to start a year no? I can’t quite believe it is 2011 already. It seems like 2010 flew by so fast. There were a few weddings of people we love, lots of various events and a bunch of interesting trips. There was obviously also lots of cooking and I finally started this blog which I am so happy and grateful for. It was definitely a great (and busy!) year for me and I am now looking forward to 2011. It should also be a good year and I am excited. Lots of projects and plans in the works and probably lots of surprises too. It’s always fun to start a fresh year, isn’t it?


This caramel something my grandmother used to make (and that we all love). Basically, it’s a can of condensed milk that is boiled for three hours. I am not sure where she got the idea of boiling a can of condensed milk for 3 hours but I am glad she did. It turns into a nice dark dulce de leche type of caramel. Needless to say, it is delicious. It is quite sweet but if you (like me) like your sweets, you will like it. You can make it more a golden caramel by boiling it for a shorter time (2 hours?) but it retains more of the sweetness (more than the dark at least). I have been having it with the donuts my mom made (and the occasional just with a spoon) but it is good with lots of things (I’m sure you don’t need suggestions on what to do with caramel). Click here to know how to make condensed milk

Happy New Year! Bonne Année!

Condensed Milk Caramel

  • 1 can condensed milk

Put the can in a large pot. Cover the can with water, bring to a boil. Boil for 3 hours, adding water when needed. Remove from the water, let cool and open the can carefully.

Banana and Chocolate Chips Bread

I know I shared a banana bread recipe not too long ago. Not long at all, in fact, a mere four months ago. And it’s similar, sort of. I know. I have been on the fence of sharing this one just for that reason since the weekend. In the end, I’m finally deciding to share it since, well, it’s a pretty good one. And by good, I mean really great for all the chocolate fans out there. It all started when we inherited very very ripe bananas. We obviously let them ripe a bit more (because we are such organized people) and by the time I got around to them they were practically falling apart. So in a not too original moment, I decided to make banana bread again. A healthy one at that, with whole wheat and all.


Since we were going to Matt grand-mother the next day, I figured we would bring her home and that maybe I should add something chocolate to said banana bread since she is the biggest chocolate fan I know. So I did. Chocolate chips. A whole cup of them. And as you would expect, it was pretty delicious (although maybe less on the healthy side than I had planned for). It makes a nice heavy banana bread with large pockets of chocolate. You don’t have to go as heavy-handed on the chocolate but if you are adding chocolate in the first place, might as well go for it. Also, you could replace the whole wheat by regular but with all that chocolate whole wheat is maybe the least you can do to still sort of just having it for breakfast (on the weekend at least!).

Banana and Chocolate Chips Bread

1 loaf

  • 1/2 cup sugar
  • 1/3 cup butter
  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 3 very ripe bananas, smashed
  • 1 cup plain yogurt
  • 2 eggs
  • 1 cup chocolate chips

Preheat the oven to 350F. In a large bowl, beat the butter with the sugar well. Add all the dry ingredients and mix. Add the bananas, the yogurt and the eggs, mix so that everything is well incorporated (it will be quite thick). Add the chocolate chips and mix in. Put in a bread pan and bake for 1 hour.

Orange Scones

Last Christmas Matt’s mom made the pretty wonderful scones for a late mid-morning treat. Turns out they were from Ruth Reichl’s ‘Gourmet Today’ cookbook. A wonderful cookbook we also own but with which I have a bit of a complicated relationship. I do like it – a lot – but not an in a way to cook with it following the recipes. It’s more in a getting inspired from it way and then going and doing my own thing. But when I felt like scones last week, I remembered the ones from Christmas and thought maybe I should just follow the recipe for her scones since they were great. But then I didn’t. I should have known better that it would turn out like this I guess but I tweaked it. Quite a bit. As usual.


So these are my version of Ruth’s Orange and Raisin Scones. Cut to Orange Scones for me. To my defense, the tweaking started with the purpose of using the whole orange and the whole egg since I never get around to using a zested orange or half an egg but feel bad a few days ( weeks?) later when I find it still sadly sitting in the fridge. Then I adjusted the remaining to my liking meaning less butter, brown sugar instead of white and adjusted the other things to accommodate these things. In the end, I must say, they turned out really pretty wonderful too.They were exactly what orange scones are supposed to be, pouffy and crumbly, just enough, with a nice underlying orange taste. Unfortunately, I didn’t have any Devonshire cream on hand (or the will to go to the market – next time!) but we had them with marmalade we are still working on.

Orange Scones

8 scones

  • 2 tbsp brown sugar
  • 2 cup flour
  • 2 tbsp baking powder
  • pinch of salt
  • ⅓ cup butter
  • zest of 1 orange
  • juice of 1 orange (the same orange)
  • ½ cup milk
  • 1 egg
  • milk, to brush
  • brown sugar, to sprinkle

Pre-heat your oven to 375F. Put the dry ingredients (flour, sugar, baking powder and salt) in a large bowl. Add the butter and pinch in, until you have pieces roughly the size of peas. Add the orange zest, juice the orange over the bowl and mix in a little. In a small bowl, beat the egg with the milk and pour over the flour mixture. Mix in well until you have a dough that comes together. Put a parchment paper on a baking sheet and put the dough on the baking sheet, forming a disc with it. Cut the disc into 8 pieces (but keeping close to each other to bake) and brush the scones with milk. Sprinkle brown sugar over each and bake for 50 minutes until golden. Cut each scone again before serving.

Gravadlax salad – delicious

We made gravlax again last week. We had a nice piece of salmon hanging around and decided to cure it. Just our regular gravlax, with sugar, salt, and dill. We thought we would have it with bagels and a salad before we went to the basketball game last Wednesday as we are always in need of something quick and easy to have on the run before we go. Since I was on a tight schedule, I ended up going to the supermarket to grab all the missing bits and pieces for the dinner and couldn’t find any Montreal style bagels. I didn’t want any soft regular bagels (I’m difficult for bagels, I admit it! One thing for which I fuss!) so I ended getting a nice loaf of bread and we sort of had a deconstructed version of what we had planned, with the capers, onions and lemons in the salad, cream cheese on the bread and gravlax all around.


To be honest I have been back and forth about sharing it since it is, well, just a salad. And really, who needs instructions for salad? I am never sure for these kinds of things. But I really liked it so I decided I should. It is a really beautiful one with bright contrasting colors and it’s all sharp, from the radishes and lemon, and creamy from the gravlax and avocados. If you don’t have gravlax on hand (or are not making any in general) I think this would be pretty fabulous with smoked salmon too, with that added smokiness to it. This time we kept the vinaigrette to our super simple everyday lemon and olive oil but next time I might add a bit of dill in there too.

Gravlax Salad

2 large portions

  • ½ avocado, sliced
  • 3 radishes, sliced
  • ½ English cucumber, seeded and shaved
  • lettuce
  • few thin slices of lemon
  • 1 tsp capers
  • 7-8 slices of gravlax salmon
  • salt, pepper
  • 1 tsp lemon juice
  • 2 tsp olive oil

Put all the ingredients in a big bowl. Salt and pepper over it and pour the olive oil and the lemon juice over. Toss and serve.

Chocolate Dippers

So it’s pretty much here, in a few days it’ll be Christmas. If you are like me you are nowhere near ready (as usual) and things are a bit hectic. There are still gifts to pick up and lots of wrapping to do. There are multiple lists of names, places to be, people to see and things to bring. And there are still a few things to make in the kitchen too (although most of it is done and the fridge is bursting at its seams the poor thing). We made these chocolate dippers last weekend as part of the baking and if you are still looking for something to make (between the excitement, running around and being exhausted) they might just be the thing for you.


Basically, they are just dried fruits dipped in chocolate. Super simple. Despite being so simple, they are actually one of my favorites as I find they look very pretty and are light and sweet, just what I want after a big meal (or meals). The possibilities are pretty much endless, we used candied ginger (my favorite), dried mangoes and dried pineapples here but whatever you find or prefer is good too.

Chocolate Dippers

  • dried mango
  • dried pineapples
  • candied ginger
  • semi-sweet chocolate

In a double-boiler, melt the chocolate. Dip the fruits up to their middle in chocolate, put on a tray (or a rack) and let cool and harden.