Barbara and I do what needs doin'.
We bought a diamond-in-the-rough, log country inn in 2006 and have redone every room. The dairy barn (ca. 1895) and the town's first gas station (ca. 1920s) (top two buildings in the first picture) are the only two buildings we haven't touched. I fill a couple stalls in the barn with 6 or 7 cords of wood for the winter, and that's where the Sears garden tractor resides for lawn and snow.
I built the backbar out of old Wyoming snow fence, and one of our neighbors built the bar top out of 2" aspen planks.
The one story building (1904) had a lean-to kitchen built the same year. The two story and five guest cabins were added in 1935. The meat house (they'd cut ice in the spring, fill the cabin half full of ice, and keep their meat in there through the summer) was the newest building (1942) till we got here.
The old kitchen was so bad we demolished it in 2010 and started over. Our contractor is the LGS guy, Bill. He did the demo with a bobcat and dug down four feet for new footings and foundation. The three of us built the 16' x 24' kitchen from there. Once the room was weathered in Bill left the rest to us.
On my frustrating third trip to the plumbing shop in one day (60 miles round trip) the kid there asked if I knew the difference between a real plumber and me. Me: "Well, there are many, but what are you thinking?" Him: "You expect it to work the first time." I couldn't help but laugh along with him.
We had the cedar ceiling planks, bead board for the walls, and Douglas fir flooring milled at a mill in eastern Idaho. Barbara and I installed that stuff, a friend helped us put in the cabinets, and we finished everything else, inside and out. The ugly old island was a handmade leftover from a previous owner (doesn't really fit in, but we love the history of the piece, and we love using it). The brickwork and old wood cook stove (yes, it works and we use it) are the only things left from the original kitchen.