One bright side from the experience is that Ethan got to learn how to use an mini-excavator. What boy wouldn't love that? Also, perhaps the parking in front of the school might become improved.
Some of the digging had to be done by hand. Luckily, Ethan is skilled at digging because he has loved digging since he was a tiny boy.
Ethan, the plumber, communicates the plan of action to his novice crew.
The trench was gross. They had to wade through thick sewage sludge to get the delicate digging done.
They had it operational by Sunday evening, but the repairs to the sprinkler system and landscaping will take a long time. Thankfully Ethan knows how to do most of that.
We ended the weekend with a casual family birthday party. We served a variety of simple appetizers,wedge salad, beef lettuce wraps and Haagen-Daz bars for dessert.
The blue cheese dressing was a recipe from the cooking class/demonstrations that I attend on Sunday mornings at the William Sonoma store in the Cherry Creek mall. It is a good recipe:
Blue Cheese Dressing
via William Somona cooking demonstration
4 oz. Blue Cheese (I used a medium Danish Goat Blue Cheese. If you like a stronger flavor you will find that Maytag or Roquefort are nice*)
1 cup Mayonnaise
1/2 cup Buttermilk
1/2 cup Heavy Cream
2 TBL. Champagne Vinegar (I used Rice Wine vinegar instead)
Salt & Freshly Ground Pepper to taste
Pinch of Cayenne or Smoked Paprika
Crumb the blue cheese into the bowl of a food processor or a mixing bowl. Add in the remaining ingredients and mix well. Makes 2 cups. Keeps well for a few weeks.
* Look for a blue cheese with good, blue veins and a non-yellow cheese.
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