Virtually all clays are made of aluminum phyllosilicates - the aluminum is locked into insoluble layered crystals. In fact, turface is calcined montmorillonite / illite, both of which are aluminum phyllosilicate clay minerals. It's only soluble aluminum ions that cause phytotoxicity, the form in clay is essentially inert. Attapulgite as a turface substitute is discussed by Al in the link below. Its not clear if the product you bought is calcined - perhaps you could call and ask. Or just do the water test - soak it in water for a couple days and see if it stays hard, intact, and stable. If you have freezing temperatures, you may want to try freezing/thawing as well. Calcining converts the clay to a hard, stable, inert ceramic - making it useful as a growing media. The upshot of the linked thread is that surface area, porosity, and nitrate retention of attapulgite are inferior.

They look good. Many of the big box stores sell bulbs grown in Brazil. Since their seasons are opposite ours, they have been dormant for many months, and are eager to wake up. These two bulbs were probably from the Netherlands, and will have been dormant for much less time, so they are still a little sleepy. This is normal. But be careful not to water too often, particularly in an organic mix like that. Let the soil dry quite a but between waterings to avoid bulb rot. Bill

Thank you ALL so much for the input. I had sort of hit a brick wall having stared at this layout it for a few months (and that's just this plan, it's been over two years with the previous plans!), and with your help I feel like I'm moving along! I thank you! As much as I would love to ditch all of the upper cabinets for more windows, I just can't - I need the space, and I'm really hesitant to give up that space by the range even if I can achieve balance with a hood alone. While the kitchen will be a good size, the layout does not maximize storage, it max's functionality/work flow, and I need those uppers. However, I totally see the point about the hood.. so, what about this... I have ditched the stainless hood for a wood encased hood. Again, my software limits me on creative options here, so instead of the hood being something really captivating in this picture, it is just cabinets, but I think it gets the feel across. My first reaction is good - I think it helps balance those upper cabinets to the left and fits into the rhythm of windows nicely. Or am I nuts? What do you think? And the view from off to the side: As someone mentioned, the range wall is going to be a focal point. I was originally imagining the backsplash would be the main component, but perhaps I make that the cabinets and hood design instead. And I totally agree about the architectural interest aspect Live Wire mentioned. It has been gnawing at me, and the hood could really help there. I'm considering Neil Kelly cabinets - they have many styles that really have some architectural punch and that would work well with a wood hood. And the comment about clerestory windows got me thinking... my ceilings are only 8' (in fact they are a couple inches less than 8'), and don't give me room for the transoms that I would like to have, but given I'm reframing anyway, maybe that wouldn't be such a big deal to do? Having windows to the ceiling is very appealing, assuming it won't double the cost. Did some playing and here's what it looks like... Windows to the ceiling: Ok, I really like that. These windows face SE. I don't plan on putting any window coverings on. Winter mornings will have the sun at the most intrusive angle, and here in Seattle, the sun, uh, doesn't show itself regularly enough in the winter to be a problem. =) And it is shining through some evergreen and deciduous trees, so it is filtered. Here's our view in the winter from the upstairs (yes, it has been crazy snowy here!): Here's my thinking on swapping cleanup and prep - - I really want the baking on the penninsula so I have that 3' deep space to work on. That's the one activity I really crave a deeper counter for. - I don't want my cleanup on the penninsula - that's the first thing you see when you walk into the room and I want it to be pretty tidy as a matter of course. Our cleanup area generally is not. - I really want to keep my cleanup, DW and dishes right next to the dining room and the outdoor cooking/eating space we'll have off it. - It would be nice if I could move the ovens down to that end, but the space isn't deep enough along the pantry wall and I don't want them undercounter. I don't mind much if they aren't right next to the baking area. - And finally, I want my stovetop cook flow to go right to left, so: food/veg out of frig to penninsula, to prep sink, to chopping board left of prep sink, to cooktop. I prefer that over the left to right direction. The last time I remodeled a kitchen it was pretty small, and I remember thinking, if only I had more space I wouldn't have to make all the trade-offs. WRONG! =) Dining room cabinets - Yep, there is a "floating" cabinet there. I have a couple options for that, but neither one is reflected in that layout drawing. We'll be rebuilding part of the wall and can put in some extra studs for mounting if we need to. That drawer box you refer to, lascatx, I think I am going to do exactly what you suggest, make it a shallow cabinet that opens into passageway instead of a drawer opening into the dining room. The side of the cabinet in the kitchen will be finished with a panel to match. Ok, I've gone on for ages and it really time to get some sleep! Thanks again!

it may just be me, but I wasn't able to open the picture.