5 Best Tips & Advice to start your project today!

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Time to Start Now to Finish Remodel for the Holidays


Nothing puts your house on display like the holidays. Whether you’re hosting Thanksgiving dinner, housing family for Christmas, or bringing everyone over for a Hanukah celebration, this is the time of year where you’ll be reminded of everything you want to change and fix about your home.

If you dream about having a remodeled kitchen, a new custom shower or entire bathroom renovation for the holidays, now is the time to start planning. Even a moderate remodel takes time to plan and implement.  You’ll need to meet with us, explain your ideas, sign off on a plan, and have the work done.  Today remodelers have a wait list, so it could be an extra month before your remodeling company can even get started.

On Saturday, September 8th at 10:00 am we are hosting a free hands-on seminar to help.  We’ll review the timeline, budget, selection process and more.  It’s very informative and informal.  Bring your questions, ideas and we’ll provide the expertise you are looking for. 

Don’t wait too long, or you could find yourself trying to schedule the remodel right in the middle of the already stressful holiday season!   We would love the opportunity to work with you.

5 best Tips & Advice to start your Project today

  1. Start Today.  We have a work force shortage.  Contractors are the busiest they have ever been.  If you want your remodel done before the holidays, NOW is the time to start.
  2. USE a Qualified designer - for most home remodels are intimidating .  The best way to have the project run smoothly is to work with an experienced designer who can assist with entire process. Our designers know our products, understand the functionality and can simply take the pain out of the process.
  3. Rising Costs.  Tarriff talk is effecting every aspect.  Supplier’s costs are rising. 
  4. Enjoy your Home - update your home for you. Enjoy it.  History shows, the most efficient way to increase your home’s value is by remodeling your bathroom.   By doing it now, you’ll appreciate your home more, which improves the quality of your life.
  5. Life Changers - Little things can make a difference. Updating countertops, hardware, faucets and showerheads can change your life.

Asian Pasta Salad


  • 8 ounces Linguine pasta
  • 2 green onions, sliced
  • 1 cup matchbox carrots
  • 1 red bell pepper, diced
  • 1/4 cup chopped celery


  • 1/2 cup low-sodium soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup light brown sugar
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sweet chili sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon dried ginger (or 1 teaspoon chopped fresh ginger)


  1. Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool.
  2. Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine.
  3. In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in refrigerator for 2 hours or overnight. (I feel overnight is best.

via: life-in-the-lofthouse.com

Mexican Street Corn Pasta Salad

Prep Time
25 mins
Total Time
25 mins
Servings: 6 -8 as a side
Author: Chelsea


2 cups miniature farfelle pasta uncooked
3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
1 large avocado
3 green onions
1/2 bunch cilantro
1 tablespoon finely chopped jalapeno
6-8 strips hardwood smoked bacon
1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
Optional: 1/2 canned cup black beans

1/2 cup full fat regular mayo no substitutes
3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha or hot sauce
Pinch of salt and ground black pepper


  1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.

  2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.

  3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.

  4. You'll know the corn is done when the kernels are tender and easily pierced with a fork.

  5. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.

  6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.

  7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**

  8. Toss together.

  9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.

  10. Toss with the salad and enjoy!

Via: Chelseasmessyapron.com

Buffalo Chicken Pasta Salad

PREP TIME 10 mins

COOK TIME 10 mins

TOTAL TIME 20 mins


Buffalo Chicken Pasta Salad is a quick and easy recipe perfect for a game day party or a summer picnic. Tender pasta is tossed with a creamy buffalo sauce and fresh vegetables all topped off with crumbled bleu cheese for a side dish bursting with flavor and crunch!

Author: Danielle Green

Serves: 8


  • 12oz. package bow tie pasta, prepared all dente
  • 5.3 oz. container nonfat plain Greek yogurt
  • ½ c. light Ranch dressing
  • ⅔ c. buffalo sauce
  • 2½ c. cubed rotisserie chicken
  • 1 c. celery, chopped
  • 2 c. cherry tomatoes, halved
  • ⅔ c. red onion, diced
  • 4 oz. bleu cheese crumbles (optional)


  1. In a large bowl, stir the yogurt, ranch and buffalo sauce together. Toss in the pasta and toss until well coated. Add the remaining ingredients and stir until well combined. Store refrigerated.

via: TheCreativeBite.com

Fresh Strawberry Lemonade


  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh lemon juice (about 6 medium lemons)
  • 6 cups cold water
  • ice
  • 1 cup strawberries, chopped for topping
  • lemon slice, for garnish


STEP 1: In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.

STEP 2: Place strawberries into a food processor or blender and process/blend until smooth.

STEP 3: Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.

STEP 4: Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice. Pour into glasses and top with chopped strawberries and a lemon slice.

Bacon Cheddar Dip






This amazing bacon cheese dip is served cold with loads of bacon and cheddar flavor! This is the perfect dip for crackers, chips or vegetables!


  • 4 green onions , slivered
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 dashes hot sauce
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon garlic powder
  • 8 slices of bacon cooked crisp & crumbled
  • 4 tablespoons fresh chopped parsley



  1. Combine all ingredients in a bowl. Refrigerate at least 1 hour before serving.

  2. Serve with crackers, veggies or sour dough bread chunks.

Caprese Skewers

These caprese skewers combine tomatoes with basil, mozzarella, olive oil and balsamic for an appetizer that's both easy and impressive!

Course Appetizer

Cuisine Italian

Prep Time 20 minutes

Cook Time 1 minute

Total Time 21 minutes

Author Dinner at the Zoo



  • 24 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 24 bite sized fresh mozzarella balls
  • 36 small basil leaves
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 1 /2 tablespoons balsamic glaze salt and pepper to taste



1. Start with 12 6-inch skewers. Thread the tomatoes, basil and mozzarella onto the skewers in the pattern shown in the images above.

2. In a small bowl, mix together the olive oil, Italian seasoning and salt and pepper to taste.

3. Arrange the skewers on a plate and drizzle with the olive oil mixture.

4. Place the balsamic glaze in a small plastic bag with one corner snipped off. Drizzle the balsamic over the skewers, then serve.

Cream cheese and smoked salmon tea sandwich

This is a very simple-looking sandwich, but the flavors of lemon, fennel and salmon can get you biting for more.

Yields 8

Total time: 10 minutes


  • 1/3 cup cream cheese
  • 1 teaspoon finely chopped fresh fennel leaves
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon lemon juice
  • Salt
  • 2-4 slices smoked salmon (quantity depends on size of the slices)
  • 2 slices pumpernickel bread


  1. In a small bowl, mix together the cream cheese, fennel, lemon zest, lemon juice and a pinch of salt.
  2. Spread a layer of cream cheese on the bread, and place a slice or slices of salmon.
  3. Slice the bread into bite-size pieces.

We are lighting it up in La Crosse!

Gerhard’s Kitchen & Bath Store by First Supply to acquire Wettstein’s Lighting to keep lighting store local


La Crosse, Wis. – June 28, 2018 – Downtown La Crosse will retain a locally owned and operated lighting store. With the announcement of Wettstein’s closure, Gerhard’s Kitchen & Bath Store will acquire the former company’s lighting division to offer decorative lighting products at Gerhard’s current kitchen and bath store location on Cameron Avenue. The expanded store will offer trade professionals and homeowners an accessible, innovative, and convenient location for plumbing, cabinetry, tile, and lighting.

“Gerhard’s and the Poehling family are proud to join with Dan and the Wettstein’s family. Dan’s legacy in downtown La Crosse is monumental. He and the store have been a true asset to our community,” said Joe Poehling, First Supply Chairman.

Gerhard’s Kitchen & Bath Store will remain open seven days a week while the store is updated to add lighting displays and products to the current offering as well as space for additional employees.

“We look forward to the next chapter for downtown La Crosse as a destination in the area for home projects,” said Katie Poehling Seymour, chief operating officer for First Supply’s Kitchen & Bath Stores. “We look forward to continuing the tradition of customer service that Wettstein’s has established for the lighting industry.”

Gerhard’s Kitchen & Bath Store by First Supply is located at 106 Cameron Avenue in La Crosse. Store hours: Sunday 11:00 a.m. – 4:00 p.m., Monday, Tuesday, Wednesday and Saturday 9:00 a.m. – 5:00 p.m. and Thursday until 7:00 p.m.

Media Contact
Joe Poehling, Chairman
jspoehling@1supply.com / 608-784-3839


About First Supply
Established in La Crosse, First Supply is a regional distributor with 38 locations in the Midwest including 18 kitchen and bath stores. Founded in 1897, First Supply, employing over 700 people, is a 5th generation family-owned provider of heating and air-conditioning, builder, plumbing, waterworks, industrial pipes-valves-fittings, and pump, well and septic supplies. The Kitchen and Bath Store division of First Supply including The Kohler Signature Stores by First Supply in Minneapolis, Minn., Milwaukee, Wis., Kansas City, Kan., and Detroit, Mich., along with 18 kitchen & bath Stores and 28 distribution locations in Minn., Wis., Ill. and Iowa are the largest and most versatile kitchen and bath stores in the upper Midwest. For more information, visit 1supply.com and gerhardsstore.com.

Strawberry Crack Salad



  • 8 oz or 1 package of cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla
  • 8 oz. whipped topping
  • 1 cup pretzels, chopped
  • ½ cup pecans, chopped
  • ¾ cup brown sugar
  • ¾ cup melted butter
  • 2-3 cups strawberries, diced



  1. Preheat oven to 400. Wash and dice strawberries. Set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges (otherwise you'll have melted butter dripping off your pan...no Bueno!) Bake for 7-9 minutes. Watch it carefully so it doesn't turn dark and burn. Pull out of oven and allow to cool while you mix up the cream cheese mixture. Whip cream cheese, vanilla and sugar together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch. (Make sure it has had plenty of time to cool) Enjoy!

New Dekton and Silestone Colors: "Cement" and "Natural" Trends


Cosentino is making a major worldwide sales launch with the presentation of new finishes for Dekton® and Silestone® that address current aesthetic and decorative trends in interior and exterior architecture and design. The two trends defining this important launch are the Cement trend and Natural trend.

These new colours were unveiled this year at Milan Design Week 2018, where they were warmly welcomed and enthusiastically accepted by professionals and end consumers alike.


“Cement Trend”

Cosentino has managed to reinterpret the different grey and industrial tones that make up building materials such as cement and concrete, and whose presence in avant-garde and contemporary design grows every day. This trend includes the new Laos, Soke, Kreta and Lunar colors from the Dekton® Industrial Collection, and the Brooklyn and Silver Lake colors from the Silestone® Loft Series.

“Natural Trend” 

Cosentino continues to bet on the beauty of the natural, the beauty of the eternal, the beauty given to us by the most well-known and requested marbles asked for by lovers of natural stone. Within this trend, we find the new Vera and Kira colors from Dekton®, as well as the new classics Pearl Jasmine, Eternal Marfil and Desert Silver from the Silestone® Eternal Collection.


Dekton® by Cosentino

“New Dekton® Industrial colors“ Cosentino is developing four matte color offerings to expand the successful Industrial collection of the ultracompact surface Dekton®. Laos, Soke, Kreta and Lunar are the names given to the new Dekton® Industrial colors; with a calm, detailed aesthetic, they reinterpret different cement finishes.


“Vera and Kira“ With nature and its pure aesthetic as the real protagonist, Cosentino is launching these two new colors to form part of the Dekton® Natural Collection. Vera and Kira are inspired by the elegant, versatile appearance of the popular Gris Pulpis marble, and the difference between the two lies in their base tone.


Silestone® by Cosentino

Silestone® Loft Series“ Cosentino is presenting a new, sophisticated collection of two colors that offers a fresh and contemporary take on the industrial and architectural look of concrete and cement. The Silestone® Loft Series is made up of Brooklyn and Silver Lake, two classic colors where history and the avant-garde meet.


“Silestone® Eternal expansion“ Cosentino is expanding the successful Silestone® Eternal collection, which pays faithful tribute to history’s most popular marbles. The new colours with an authentic natural, marbled aesthetic, which they fuse with the technology, innovation, quality and functionality of Silestone®.

Homemade Black Bean Veggie Burgers

"You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight."


  • 1 (16 ounce) can black beans, drained and rinsed
  • 1/2 green bell pepper, cut into 2 inch pieces
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce
  • 1/2 cup bread crumbs


  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Texas Caviar

2 (14oz) cans black eyed peas-rinsed and drained

1 (14oz) can black beans

1 1/2 cups fresh corn kernels- I used frozen but canned works too

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 1/2 cups chopped tomatoes ( I used 4 Roma tomatoes)

3/4 cup chopped red onion (1 small)

1 jalapeno, seeded and chopped

1/2 cup chopped cilantro leaves and stems

1 avocado (optional)



1/3 cup olive oil

3 Tablespoons red wine vinegar

2 medium cloves garlic, pressed or minced

1 tsp salt

1 tsp dried oregano

1/2 tsp dried basil

1/8 tsp red pepper flakes

Whisk dressing ingredients together.


In large serving bowl, mix drained beans, vegetables, cilantro. (If using avocado, wait to add just before serving). Pour dressing over top and mix thoroughly. Chill until ready to serve.

Best Ever Broccoli Salad

Don't believe me? Just try it! This Best Ever Broccoli Salad recipe is bursting with flavor! Packed full of broccoli, bacon, grapes, almonds and more - every bite is delicious!

Author: Trish - Mom On Timeout
Recipe type: Salad
Serves: 10 servings


  • 1 cup light mayonnaise
  • ⅓ cup sugar
  • 2 tbsp red wine vinegar
  • 1 tsp celery seed
  • 2 heads of broccoli broken down into small florets
  • ¾ lb bacon, cooked and chopped into small pieces
  • ½ cup toasted slivered almonds
  • 2 green onions, thinly sliced
  • 1 cup chopped celery
  • 1½ cups red seedless grapes, halved



  1. Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
  2. Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
  3. (To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
  4. Toss the dressing with the rest of the salad ingredients and stir.
  5. Dressing can be added at the last minute if desired.

Brizo Litze Collection


The Litze Kitchen Collection by Brizo® melds a clean, contemporary sensibility with carefully selected details. Intricate knurling and the articulating faucet display meticulous craftsmanship and elegant simplicity.

Brizo Finishes.PNG



Litze takes its cues from the revival of the arts and crafts movement—stripping away the vestiges of tradition for a simplified yet versatile aesthetic.


Featured Innovations

The Best Margarita You'll Ever Have


  • Kosher salt or ground sea salt
  • 2 ounces (1/4 cup) tequila
  • 1 1/2 ounces (3 tablespoons) fresh lime juice
  • 1 ounce (2 tablespoons) fresh orange juice
  • 1 teaspoon light agave nectar
  • 1 lime wedge or round, for garnish

Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.

Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.

-Use 100% agave tequila labeled white, silver or blanco. I recommend Milagro, Hornitos or Patrón.
-Citrus at room temperature is easier to juice than cold citrus, so take your limes and oranges out of the fridge an hour in advance.
-Consider lining the rim of just half your glass with salt so you can control how much salt you taste with each sip (that’s a great tip I picked up from a recent issue of Bon Appetit). If you’d prefer a light sprinkling of salt all around the rim, just pour a very thin layer of salt onto your plate and run the lime slice around the entire rim of the margarita glass.

Chipotle Chicken Salad


  • 1/3 C. olive oil
  • 1/3 C. fresh lime juice
  • 3/4 t. salt
  • 3/4 t. pepper
  • 1 T. (rounded) canned chipotles in adobo

Blend together well in blender or emersion blender.

Mix together in large bowl:

  • 1 rotisserie-cooked chicken (comes apart better if not cold)
  • 1 medium sweet white onion, chopped  (red if desired and/or some green onions)
  • 1 can black beans, rinsed
  • 1/2 C.  cilantro, snipped w/ scissors
  • 2 avocados, diced
  • 1 1/2 frozen corn

Toss dressing with chicken mixture and chill.  Serve with crushed Fritos.

I double the dressing recipe and end up using about 3/4 of it.  You’ll find other uses for the little left over—trust me!


Compliments of Jenny Miller

Native Trails

Native Trails is a fantastic kitchen and bath company located in the U.S. As well as making great, unique products, they also have certain lines that are hand-made by artisans meant to be sustainable for generations to come. This Americana collection showcased in the video shows woodworking pieces made from structures from the past and turns them into beautiful, long lasting furniture. 

Naomi Neilson Howard, Founder/CEO
In 1996, Naomi founded Native Trails, using her passion for artisan tradition, sustainability, and fair trade practices to bring the work of undiscovered artisans from central Mexico first to central California and then on to living spaces throughout North America. Combining the artisans' age-old traditions with contemporary design and sustainable materials, Naomi broke new ground with Native Trails iconic copper sinksand helped to introduce copper as a mainstay material for the kitchen and bath.
Under Naomi's effervescent leadership, Native Trails has expanded far beyond copper sinks; its artisan-made product lines have grown to include groundbreaking NativeStone concrete sinks, vanities made of reclaimed wood, furniture, and a range of home decor products.