Victoria housing rant - renting owning searching buying chapter 2 · Tuesday August 31, 2010 by colin newell
I have been living with my wife of infinite patience in a really nice “suite” in the Oak Bay, Rockland, Fernwood area.
Digs are kind of nice… 1250 sq. feet. 2 BR. 2 Bath. Laundry on each floor. Mail delivery to the door. Has been called “mind numbing luxury” by someone we know who lives in Hollywood. So that says something. Something to do with the spectacular ocean and 220 degree mountain views. I guess.
Our tower is 16 stories tall and is the highest point in Victoria.
We are just wrapping up a complete window renovation. Single pane to double pane.
The work has been going on for 6 weeks. Has been invasive as heck.
But I am kind of resigned to the noise, the dust and the arrival of gangs of hunky young tool-belted dudes at 7:30AM in the morning. Often without notice… proper legal notice.
If you are a renter, you get 24 hours advance notice of an invasion. In the case of the 80 some tenants in my building… not so much. Not so regular.
It is a BIG project. I will give them that. And the building needs the upgrade. That’s life.
The only thing that really bugs me is the degree of contempt that the owners of the building hold for the tenants.
And I thought it was just me… being cynical and all…
The lack of notice. The 7AM to 7PM schedule. The unannounced arrivals of young dudes.
The dudes don’t bother my wife so much. So there is some upside and balance.
There were a lot of little things that the landlord could have done to ease the pain – like setting aside a quiet area for the many elderly residents. But no.
Maybe NOT working on Saturdays. But no. Giving legal notice with some consistency… but no.
So. We are calling them on it. In a big way. Might report on that as it progresses.
Point of all of this. In my 4 plus decades of life in Planet Earth, I have probably spent 20 of them renting… generally quite successfully. But I almost always get the impression that landlords don’t like their tenants much… always out to screw them.
Just me. Have had some good experiences mind you.
Anyway. Photo gallery of some of the action here labeled Window reno – enjoy.
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Victoria housing rant - renting owning searching buying chapter 1 · Tuesday August 31, 2010 by colin newell
My wife and I have been house hunting in Victoria B.C. Canada for some time now.
Rather not say how long.
Babies become children. Children become teenagers.
Well maybe not that long. But long.
And at this moment in time, I really believe we are on the cusp of a real estate melt down in Victoria (and Vancouver and Toronto and Calgary and…)
Now the CMHC and most real estate companies will wave their hands in your face saying “No, no, no, Colin, no, no, no! The market is brisk. It’s alive. It’s robust. Houses are selling, selling, selling. Prices are rising or stable. Buy now! Buy now!”
Truth is: There is a glut of houses, condos and town homes on a seriously bloated marketplace here in Victoria.
And some odd situations too.
Like stucco bungalows, that 10 years ago, would have been around 220G are now between 500 and 600G. Duplexes that are merely the above, slightly larger and split in two… for 500 and 600G… meaning that the “whole” house is worth 1.2 Million.
No. No, it’s not worth that. Condos for around 450G to 500G. Now why someone would buy a glorified apartment for 1/2 million escapes me… but whatever.
Town houses for 600G (that listed when new 1 year ago for 729G)
And dozens and dozens of houses that have been on the market for 60 to 120 days – many of which that have had “price reductions” of 10, 20, 30, to 60G… and still not selling.
Thing is – the market appears to have lost most of its thrust. And with that ensuing vacuum… there is only one way to go.
Down. But how far?
Stay tuned.
Summer Fun Food and Drink - Nachos - Chapter 22 · Wednesday August 25, 2010 by colin newell
Did a vegetarian nachos tonight – and for a twist, in addition to the scratch guacamole, we whipped up a fresh salsa.
Fresh Salsa:
3 chopped Roma tomatoes (seeded)
1/2 purple Onion – finely diced
1/2 Serrano chili pepper – finely minced
4 stalks of green onion – finely chopped
Mix vigorously.
Salt and lemon juice to taste.
Colin’s Guacamole:
1 Avocado (seeded)
1 Roma tomato chopped (seeded)
1 stalk green onion finely minced
1 Serrano chili pepper finely minced
1/4 teaspoon Cumin
1/8 teaspoon salt (to taste)
Several twists fresh ground pepper.
Nachos:
Low sodium corn chips in casserole dish
1 cup sharp Cheddar cheese grated coarse
1 cup Monterey Jack cheese grated coarse
3 Mushrooms sliced thinly
1/2 Roma tomato sliced thinly
2 stalks green tomato sliced thinly
Chopped pickled jalapeno peppers to taste
Bake for 15 minutes at 350 degrees (F)
Serve with Irish Ale.
Summer Fun Food Drink and Gear - The Gin Virgin - Chapter 21 · Monday August 23, 2010 by colin newell
If you think Victoria B.C. is coffee central, better get ready to add a new category for this little piece of West Coast paradise! Victoria Gin has hit town.
We spoke with boyish master distiller and molecular biologist Peter Hunt, 31 as he tended his copper pot still – the first one I have ever seen.
Photo right: From L to R – The Hemp Vodka, the Oaken Gin and the Pure Gin.
Peter did his B.A. and Masters degree in Micro-Biology at UVic and seemed as surprised as my wife and I to be tending and managing the intricate discipline of distillation. One of his former vocations was community development work in Africa – but now, at this very early stage in his career, he is doing something completely different – if not just as equally satisfying.
This was our second attempt at finding the operation (they have added some more signs!) and adjacent to a small vineyard in Saanich, the distillery and tasting room are in a barn, giving it that cottage industry feeling that you find in many small wineries.
I learned a lot about distillation and the process of making gin and vodka while checking out their neat operation. A mash of juniper berries and 10 “botanical” additions are used in this handcrafted spirit. Watching it “boil” away at just over 80 degrees © was cool – as well as seeing the condensation towers “perking” – with a gentle little stream of refined “brew” ending up in a steel tin.
Wild organic herbs and spices plus natural spring water create the complex flavor profile of gin – and it is not entirely lost on me, an avid coffee taster. In some ways, it is even more challenging. In the sample room, there are martini glasses laid out with samples of the botanical pallet they use. So much for secret ingredients!
We sipped several varieties of the Gin, one Oak aged and one pure as well as the hemp vodka – and bought a bottle of each. Because I was driving I kept my tipple to less than 1/8th ounce sips with each sample – but the flavor was all there.
Some extra things I learned…
The German-made, 120L copper pot-still produces a “batch” in an attention grabbing 4 to 6 hour distillation process. Intense knowledge of biology and chemistry is key because you do spend a lot of time stripping off ingredients you really do not want in liquor – like acetates and methanol, the blindness inducing byproduct of careless distillation.
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