That seems way too cheap...and that's what scares me. The heat pumps are not inverter systems...which are used in all of the high end systems like Fujitsu and Mitsubishi. The link below takes you to an explanation of inverter technology. You want to be comfortable and have a trouble free system...then go with a reputable and well known manufacturer...like Fujitsu, Sanyo or Mitsubishi. I had a Mitsubishi 12,000 BTU heat pump placed in my 13x16' sunroom this spring and it did a wonderful job cooling the room and now does a great job heating it. Trouble free so far and the thing is whisper quiet--both inside and outside. Visit the Mitsubishi website and see if you have some of their Diamond dealers in your area. Have a few out to give you quotes and see how they compare to Fujitsu quote. Again, they should complete and heating and cooling calculations for the room(s) to be serviced by the system. Hope this helps... Theses systems are a big investment...so go with a good brand. Here is a link that might be useful: Inverter Technology

My space is 11 x 10 Main part is 8 x 10) Over the main part I have 4, 5" cans, and a fifth over the entranceway to help light the stairway next to it. With the undercab lights that is plenty for my space. I added 2 pendants over the peninsula but have very low light in them. What about a spot over the island? My neighbor has the same kitchen - she has 4, 6" cans and it's fine, but she also has pendant lights.

Ooooh! Love the website, Lukkiirish! I most definitely would consider black. My husbands sports paraphernalia has mostly black framing, so that would be perfect. I have to refinish his desk, so maybe a flat black distressed finish would work there. I can always play around with wall color once the trim is finished. And, WOW, Sandy! That is an amazing use of color. It looks great and I love your doors. You have given me a wonderful idea now for our mudroom. I'll be sure to post pictures when I am finished. I do have to wait for the electrician to finish here, so it may be awhile. Thank you both for the ideas!

Collected recipes (some may have come from this forum): SAVORY FIG PUFF PASTRY APPETIZER Serves 8 Ingredients: 1 Frozen Puff Pastry Sheet (approx. 8-9" square) 3-4 slices Prosciutto 2-3 oz. Goat Cheese (at room temperature) 5-6 Fresh Ripe Figs sliced in 1/4" rounds (about 3 per fig) Honey to taste Preheat oven to 400 degrees. Butter one baking sheet. Place frozen dough on sheet. Let thaw for about 5 minutes. While dough is still on the firm side, spread goat cheese on the dough. (If the goat cheese is cold and the dough frozen, the cheese crumbles and doesn't spread easily, but if the dough is too thawed, then it's hard to spread on the cheese without stretching the dough.) Then layer on 3-4 slices of prosciutto. Arrange fig slices in a single layer on top of the prosciutto. Drizzle lightly with honey. Bake at 400 degrees for about 15 minutes. When cooled slightly, cut into 8 rectangles. (Each portion will then have 2 fig slices and some of the lovely puffed edge.) Serve at room temperature. You can prepare everything a couple of hours ahead of time and keep refrigerated until time to bake. PROSCIUTTO, FIG AND GOAT CHEESE QUESADILLAS Ingredients 8 flour tortillas, taco size 5 ounces creamy goat cheese 3 ounces thinly sliced prosciutto 4 figs, sliced 1/2 cup shredded Monterey jack cheese 1/2 cup finely chopped figs (NOTE: If figs are not available or in season substitute fig preserves.) Directions Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot with fig preserves on side. On the stove: Prepare quesadillas as directed. In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed. TOFU WITH FIGS AND PICKLED GINGER Ingredients 3 fresh figs 2 heaping tablespoons gari (pickled ginger) 3 tablespoons extra virgin olive oil salt and pepper to taste 1 tub, 1/2 lb soft tofu 1 tablespoon minced chives Directions Remove the skins from the fresh figs and trim ends. Mix all the ingredeitns except the tofu and chives in a blender. Spooon the sauce over the tofu in a bowl, taste for S&P, and top with the chives. May also be nuked for a minute or two if you prefer hot/warm. UDON WITH FIGS AND HERBS Ingredients 1 fresh fig 1 cup parsely, chopped 10 shiso leaves, 1 reserved and sliced thinly 3 Tbs olive oil juice of one lime or lemon salt & pepper to taste 1/2 lb udon zest of one lime Directions Set a pot of water to boil and set aside the udon. Remove the skin from the fresh fig. Put he fig and everything else but the zest into the blender and blend. Cook the udon until al dente. Drain, return to the pot, add sauce, mix well. Transfer to large warm bowls, taste for S&P, top with the served shiso and the zest. I like to mix a drizzle of fresh orange juice and some orange zest with marscapone cheese and use it to top halved fresh figs. FRESH FIG CHUTNEY Ingredients 2 1/2 cups red wine vinegar 1/2 pound light brown sugar 1 onion, chopped 1/4 cup chopped fresh ginger 1 1/2 teaspoons yellow mustard seeds 1/4 lemon, zested 1/2 cinnamon stick 1 3/4 teaspoons salt 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved Directions In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes. Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.) BREASTS OF CHICKEN WITH FRESH FIGS AND GIN Ingredients 18 fresh figs 1 Cup of gin 6 chicken breasts, boned, skinned, & split 6 Tbl unsalted butter 1 tsp lemon juice 1/2 C chicken stock 1/2 dry vermouth 1 1/2 C heavy cream salt and pepper to taste Directions Wash the figs. Pierce several times, and soak in the gin for 2 to 3 hours. Preheat oven to 400 degrees. Rub the chicken breasts with the lemon juice. In an ovenproof dish with a lid, heat the butter. Add the breasts, and cook for 2 minutes, turning often. Cover, and bake in oven for 8 minutes. Remove the chicken from the baking dish and keep warm. Add the stock and vermouth to the baking dish. Boil rapidly, stirring, and reduce to 1/2 cup. Add the cream, salt, and pepper. Pour the sauce over the chicken. Surround with drained figs. Serve hot. BASMATI RICE WITH FIGS, MUSTARD SEED AND GINER Ingredients 2 tablespoon butter 1 tablespoon mustard seeds 1/2 cup minced onion 1 tablespoon minced or grated ginger 1 jalapeno or other hot, small pepper, seeded and minced 2 cups basmati rice Salt to taste 4 small, firm figs, diced Directions Put butter in a heavy bottomed saucepan over medium heat. Add mustard seeds, onion, ginger and jalapeno. Cook until onion softens, about 4 to 5 minutes. Add rice and stir. Add salt, figs and 3 1/2 cups water. Bring to a boil, reduce heat to low. Cover and cook 10 minutes. Turn heat off and allow to steam another 10 minutes. Serves 6 roast quail with fresh figs Makes 6 servings Ingredients For stuffing 1 medium onion, finely chopped 2 celery ribs, finely chopped 1 large garlic clove, finely chopped 1/2 stick (1/4 cup) unsalted butter 1/3 cup veal demi-glace 2 tablespoons chopped fresh tarragon 1 tablespoon fig balsamic vinegar 3/4 cup chopped walnuts (2 oz) 2/3 cup soft dried Mission figs (1/4 lb), stems discarded and figs finely chopped 1 cup coarse fresh bread crumbs 1/2 teaspoon salt 1/4 teaspoon black pepper For figs and sauce 1/2 stick (1/4 cup) unsalted butter 1 pt fresh figs, stems discarded and figs halved lengthwise 1/4 cup finely chopped shallot 1/4 cup finely chopped celery 1 cup dry red wine 1 1/3 cups veal demi-glace 1 teaspoon arrowroot or cornstarch 2 tablespoons fig balsamic vinegar 1 tablespoon chopped fresh tarragon 1/2 teaspoon salt 1/4 teaspoon black pepper For quail 12 semiboneless quail 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons unsalted butter 2 tablespoons vegetable oil Directions Make stuffing: Cook onion, celery, and garlic in butter in a 10-inch heavy skillet over moderate heat, stirring, until pale golden, about 10 minutes. Add demi-glace and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Stir in tarragon, vinegar, walnuts, dried figs, bread crumbs, salt, and pepper, then spread stuffing on a plate to cool. Prepare figs and make sauce: Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown figs, cut sides down, without stirring, about 3 minutes. Transfer figs to a bowl with a slotted spatula. Add shallot and celery to skillet and saut stirring, until golden, 3 to 5 minutes. Add wine and 8 to 10 browned fig halves (reserve remainder) and boil, stirring and mashing figs, until wine is reduced to a syrup, about 5 minutes. Stir in demi-glace and bring to a boil. Stir arrowroot into vinegar until dissolved, then add to skillet, whisking to incorporate. Boil sauce 2 minutes, then pour through a fine-mesh sieve into a 2-quart heavy saucepan, pressing on and then discarding solids. Stir in tarragon, salt, and pepper. Prepare quail: Discard any disposable metal skewers from cavity of each quail, then rinse quail inside and out and pat dry. Stuff 1 quail with a scant 1/4 cup stuffing, pressing and shaping it to fill out breast. Tie legs together with string and push legs up against body. Thread cavity closed with a wooden pick. Repeat with remaining quail. Put oven rack in middle position and preheat oven to 350°F. Sprinkle quail all over with salt and pepper. Heat 1 tablespoon each butter and oil in cleaned 10-inch heavy skillet over moderately high heat until foam subsides, then brown 6 quail on all sides, about 10 minutes total. Transfer with tongs to a large shallow baking pan. Wipe skillet clean and brown remaining 6 quail in same manner in remaining tablespoon each of butter and oil. Remove strings and picks from all quail, then roast quail, breast sides up, until just cooked through (check inner thigh  meat will still be slightly pink), 10 to 15 minutes. Add reserved browned figs to pan for last 2 to 3 minutes of roasting. While quail roast, return sauce to a simmer, then add remaining 2 tablespoons butter, whisking until incorporated. Transfer quail and figs to a serving dish and pour any juices from baking pan into sauce. Serve quail with sauce. Stuffing can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before proceeding. Figs and sauce (without remaining 2 tablespoons butter) can be prepared 1 day ahead and cooled, uncovered, then chilled separately, covered. Bring sauce to a simmer before adding butter. Quail can be browned 1 hour before roasting. Keep quail, uncovered, at room temperature. Joe