If you are considering built-in refrigeration, look at Thermador as well as SubZero. I have the columns and have loved them. Thermador was the only fully integrated when I got them and they now are now the maker behind a number of other names while SuZero also has a fully integrated look now too. I think they are the best looking and best quality -- though I have heard of issues with SubZero service from time to time. You also hear about 20 year old fridges that are still working, so I'm sure that runs both ways for SZ. I had the first ":Freedom Series" columns installed in this area and I think they are now over 7 years. If you have any interest in undercounter drawers (or stand up units), fridge or freezer, look at Perlick. Outstanding commercial quality in a home unit. I have fridge drawers in a breakfast room hutch and love them. I think they work best for specific uses in a certain spot rather than as a general fridge or freezer trying to accommodate all purposes. BTW, as to your original question, I like white and grey houses, and the sable looks great on that house, but so does the clay. You don't need to have the added expense for your house to look great -- can't give any input on the neighborhood issue. Different colors, materials, elevations, and landscaping call all help avoid the cookie cutter feeling -- but I don't see you house looking like a cookie cutter type to begin with. If it is just similar colors being used frequently, it may be because they fit the area and keep that calm, wooded serenity that appeals to everyone. Maybe it's not a bad thing. I've seen the same few colors on a majority of houses in some of the highest priced neighborhoods -- never thought it was a problem.

I'm just going to talk about a coupla things. This is just talk about issues and trade-offs, not criticism. So this is about a half-thought out plan that I made up just so it wasn't critiquing an existing one. I'm drew in detail both cleanup and baking prep. I am showing two blue lines that illustrate routes used with or without a prep sink. The rest of this is long and highly opinionated. Ok. So, let's start with cleanup. We've mostly all said that a 4 foot deep cleanup area is a bit much for "cleaning the clean up area" so this steps it back into the window a foot - yielding a three foot deep space which might be reachable (depending on god, the universe, your height, sink gismos and everything). The other thing it does is create a nice wide aisle around the open dishwasher - when duffers pass through on their way to Doritos or a beer or whatever, the human dishwasher can ignore them. A pass through area with double sided upper cabinets is entirely possible, but you need to put a ledge or a ledge plus a shallow base cabinet in the dining room side for "sit down" space for people getting dishes from the cabinets. I'm having some trouble understanding your friend's criticism about stuff being on the wrong side. With double sided glass fronted wall cabinets, you need to remember that the entire contents will be plainly visible. I find that leads to very few junky places and more order for me. The cabinets are only about 12-13" deep, so its is difficult to think of what would be piled up in front of your plates or soup bowls. Perhaps they were thinking of base cabinets? Food prep (of any sort) has a flow to it. Stuff from the ref usually goes to the sink, unless its a snack - in which case it either moves towards the dishes or the microwave or both! From the sink, or directly from the ref if you belong to my tribe, it travels to the prep counter area to be joined with water, prep tools, pantry stuff and pots or baking pans which are then put on the range or in the oven or the micro. The process may later need to drain something or slide stuff out to cool or be stired frequently. The messy leftovers go to a disposal or trash or compost. The packaging goes to the trash or recycling. The dirty pots and prep tools go to cleanup. So the arrangement of the appliances is important, and the positioning of water is vitally important. So, the cleanup seems good because you don't need to walk much at all - just for putting pots or prep stuff back. Trash isn't going to be optimally positioned (unless you're a garbage disposal person) caused it would need to be under the sink, probably forcing you to keep the under sink door open. Cooking is a little bit freaky. This is mostly because of the relative locations of the ref and the pantry and the prep area. You have one of those places where some of the spacial relations are difficult. Since all of the dry storage is across the hall, it's nice if the ref is closer to it BUT the ref can't be placed directly on the hall wall. It probably won't be able to open completely, leaving you to wrestle with it when you want to clean it. It's also not perhaps the best idea to bury your only ref inside the prep zone as it is the most frequently accessed appliance - particularly by those other folks who live in your house. Adding cabinets between the wall and the ref push the pass through up towards the sink. In every iteration of a corner plan with the sink in the bay - the sink or the dishwasher have an issue. Either the sink is too close to the corner and can only be used from one direction AND/OR the dishwasher is on the wrong side. If we reversed the sink and dw in the sample plan, the sink is better positioned, but the dw is not as it opens in front of the cabinets you like to use for dishes. Unloading becomes a two-step, first to the counter and then the cabinets after you close the door or drawer. In the ones with a corner and the range where the ref are traded, the dishwasher opens between the range and sink potentially causing serious accidents as its possible to turn from the range and trip over the dishwasher. The ref is shown near the sink. You can reach the peninsula counter to sit things down, which mitigates the distance somewhat, but it still might be crazy-making... Is it more crazy making than having people constantly walking behind you? Since the pass-thru moved up closer to the sink, I could put the range where shown. Its got counter on both sides. It won't prevent others from using the sink, altho others can prevent you from sliding over to dump a colander. Adding a prep sink kills the dark blue triangle that goes into the cleanup zone - always a good thing but really good in this example because that pot full of water and pasta can now pretty much always be drained without getting someone to move first. Other crazy stuff: ---- A person needs at least two feet of counter edge. If they are adults, it might feel slightly squished in. ---- The overhang for counter height seating should be at least 15". This isn't for the depth of the stools - its for knees. ---- The peninsula is tempting to hang a wall cabinet, but if you do, the second stool will be kinda difficult to use because the wall cabinet will be in the seated person's face and the last door is guaranteed to hit them in the head! ---- The ref location is hard to plan. There are two kinds of people in this world. The ones who get everything they are going to use out of the ref at once; and then there's my tribe. My tribe kinda fetches this, that and the other thing outta the ref all during the prep and cooking process. People say they can learn to be the other type, but I don't know. ---- Same thing with the views and prep-or-cooking-or cleanup. To me, windows are the most wasted in front of a cleanup area. Not the light wasted, but the views! When I'm doing cleanup, I'm looking at the dishes, not the view. And with dishwashers, I'm not in front of that window for very long. I think windows are more useful at prep or cooking (both!). ---- Also consider the social aspects of any plan. In this plan, you are oriented to the family room, and primarily the family room windows. You'd have a side view of the bay window - a front view would happen while rinsing veg - maybe. When you're cooking or doing cleanup, you'd be turned away from others. In all of the "real" designs, other things happen in your interactions with people and the views. Be sure you end up with the ones you'd like.

I don't work out....but I "work out"....I work outside. I was outside until noon yesterday, and getting ready to repeat that in a few minutes. I listen to talk radio from 8 to 2, Monday thru Friday. Right now I am listening on I-Heart on my phone, but it never fails, if there is something I am really interested in, there are a couple of spots on this place that I loose connection, so I recently ordered a little Sony pocket radio, which is how I used to listen, but wore it out. After those programs are over for the day, I usually listen to podcasts until 5 and then from 5 to 7, back to talk radio because one comes on twice a day. On weekends, I listen to pod casts. I have also listened to various things on youtube....yep, even cooking shows, so you are not alone in that.

JHDee - I belonged to Dave’s Garden for a short time. It was pretty active at that point. I guess I just got used to GW and went back. Seed trading is a lot of fun. I had a good time for a couple of years. I did find it took a little more time than I had to spend and then I ended up with too many seed. So, I stopped doing that even before GW became less active. And as my garden has matured, I really do sow less seeds. I remember making those paper seed packets. I don’t remember who showed it to me, but it wasn’t a 90 yr old man. That is interesting. We made them out of seed catalog pages, once. I forget how to do it now. You trade on Instagram, how funny. I always thought it was for posting photos. There is, I think, a generation gap with the way we all communicate. For the longest time my daughter kept asking me when I was going to get a smart phone, so I could text. I still don’t have one, [g] but I can text on my computer now, and I find we talk more than when I kept trying to use the phone. No more full mail box. LoL I think you are right, I don’t think older gardeners are on social media much. I wonder if part of the reason is because they are less likely to want to share a lot of personal information online? At least since the pandemic, I’ve noticed people more interested in vegetable gardening. That would be a good change, bigger veggie garden, smaller ornamental garden. I love to see young people learn to grow their own food. I guess I see the difference at GW is that it is a community to some degree. Not sure how much that applies to social media. Thank you for posting with a link for your site. It’s great to have a source for seed swaps! Right now I don’t know when I’ll be able to do that, but, I think I will at some point. Thanks and Happy gardening season in 2021, too!