"I wish someone will just tell me what will look good and I'll buy it" OK I'll take you up on that :) First, having the same tile appear in a house off and on is one thing...having it all be the same (if it's not a tiny home) is a bit "builder basic" even if it's lovely travertine. I'd mix it up a bit. Go lux in your master bath by doing the floor in a dark empredor marble with accents of your travertine something like this: The color might be more true here...it's a chocolate color: marble is great for a master bath. Luxurious and rich and it's not going to get the beating in there it would in a main room. An added bonus is that dark empredor is pretty inexpensive as well. In another room you can accent with something else...for instance, your tile (similar) with nordic black antique granite: (not grouted yet, just wanted to show the mix) Same room with walls to show how different it looks from the other rooms, but it's the same tile as the base of the floor: Then you could go goofy wild :) Same tile with crocodile porceline tile accents: Accent tiles really shake the "same tile everywhere" look up well. All of those rooms have the same tan travertine, and yet look very different. Did that give you any ideas? I'm in agreement about the kitchen and bath never having the same floor. My kitchen is 360degrees from the bathrooms for the same reason noted above...it just does not feel right.

Shagufta, not sure what you are looking for. Sounds like you already have the answer. Ann

Thank you for the reply Linda. But the problem is that I want to cook the whole chicken (not parts, and not butterflied) in the *broiler*, not in the oven. And I don't know if that will work. I guess I didn't explain it well enough. When the grillevator mechanism is is place, you can only get about 10" max from the heating element. But when the grillevator is removed, you have a space identical in size to the regular oven, but with the heating element exposed at the top. The OKM manual says one can *broil* whole chickens and roasts in here. But I can't for the life of me find any recipes for such large items to be cooked under a broiler. If you follow the link below, you will see some photos after scrolling down. Notice the grillevator contraption on the left? That whole thing is removable, and you are left with a large oven-sized cavity for broiling big items. But how do you broil big items without burning the heck out of them? I hope that makes sense! Thinking maybe I could try a clay cooker in there, because it would protect the top of the chicken from getting burned to a crisp? Thanks! :-) francy Here is a link that might be useful: The Grillevator

I'd tile the whole thing with a largish (12-18" square) tile that sort of blends with the local dirt. Saltillo look, stone look ... whatever, but all the same and one that won't show tracks, with closely matched grout. Careful with the tones of the tile because it limits your other color choices (pinkish versus yellowish tans, etc.). Buy enough spares so you can fix any tiles you have to when you upgrade kitchen and baths. ASK the tile installer if there is a size that will make his install go easier, and have him remove the baseboards so the tile will be under them when you reinstall them. Here's a wide chunk of our tile ... it runs into the hallway to the left and seamlessly into the bedrooms. The installer noted that a 13" tile would fit flawlessly into the hallway and flow better than a 12 or anything larger than 13.