Krycek1984, I want to address a few points brought up in your post. First, there's really need for more personal attacks. There were enough of those already in this thread. While I sometimes disagree with iforgotitsonevermind, she certainly isn't generally ignorant, and even when she and I see things in almost totally opposite ways, I don't think she tries to be arrogant. Maybe she gets a little over excited, but don't well all. Iforgotitsonevermind's concern was not whether mimosa is currently considered an invasive pest in the area, but whether it had the potential to be in the near future. Your assurance that it "will not become an invasive species unless global warming goes crazy", falls short of convincing me. As I said above, I'm not convinced that it will ever become a problem, but your assertion, that it's not even close, doesn't convince me the other way, either, and seems to be based more on feeling than proof. Your question about who cares if you plant Bradford pears can have many answers including a number of invasive plant groups (which are concerned about their damage to the environment in many areas), neighbors (who worry about the trees falling over the property line onto their car, producing a foul smell, or making the neighborhood ugly when they fall apart at an early age), and those that want to share information they've learned from their mistakes or observations.

One particular treatment that was done in the 18th and 19th c. when it came to paint, was to paint the entire room in the same color, trim and all. The modern interpretation of this would be to do a higher sheen level on the millwork. This could address the issue of the different sizes of doors and such and minimize the horizontal banding effect of a wainscot. * * * * Mount Pleasant, a Georgian house that has slowly been taken back from colonial revival notions of what it looked like to what it Really looked like --based upon physical analysis-- had very Interesting paint treatment: The entire room, including all the heavy Georgian detail, was painted in one color (a rather drab gold if I remember) The cupboards had a bright paint treatment on the interiors, and there was a brownish black band of paint that ran around the lower 6-9" of the perimeter, intersecting EVERYTHING: door jambs, doors, fireplace, etc...a cut line straight across. (Apparently to hide the splash marks from washing the floors and muddy clothing and such)

Go for it. I've helped people I know redo kitchens...I've done 6 kitchens already. I do it because I enjoy doing it. I don't charge anything...I do it for friends or acquaintances. I start with layout and then get them to look at houzz for inspiration, I help them determine style, talk to them about function, then help them with their selections. A lot of what I do is throw out options for them to "try on" to see if they'd like it or not. That way, when they decide, they feel as if they've explored all the options and have more confidence in the choices they've made. I also make sure, like a checklist, that they think about all the necessary things: electrical, lighting, plumbing, flooring, hardware, colors, surfaces, etc. Esp in a kitchen redo, there's a lot to think about. You need to be flexible enough to go with them and their style...which may not be your style. (For example, some kitchens were white, some painted cabinets, some cherry wood...some traditional, cottage, or whatever.) You need to work within their budget as you are spending their money, not yours. You also need to be aware that you are not the final decider and they may make decisions that you think are mistakes, but it's they're place and they have to live with it, not you. But I like doing it...it's fun for me. I would never do it 'professionally' because as soon as money comes into the picture, it changes everything. Also, if you do decide to go professional, plan on getting some training and credentials.

That is a systemic disease called fusarium wilt, and there is no cure. Mimosa julibrissin is so susceptible to this disease that it is an accepted fact that few trees will ever reach maturity. It's a soil borne fungus with spores being carried far and wide by wind, water, and 2, 4, 6, 8, etc. legged critters. The spores can live for years after the host plant is dead and gone. Yes, mimosa had become terribly invasive.....but this fatal flaw has proved to be a perfect method of biological control.