As anyone who has read Building Science Consortium material knows, you are definitely better off without a vapour barrier. I just figured an inspector insisted on it. But as long as you mechanically control interior humidity in summer, you should be fine.

Don't overlook the Jenn-Air Fridges. They have been rated #1 for reliability by Consumer Reports since about 2005 (before they were bought by Maytag and subsequently Whirlpool). Even today they are still rated # 1 as far as built in Fridges are concerned. SZ usted to be rated "Dead last" reliability, but they have managed to "Climb off the bottom", now. SZ is apparently still (they went back) to the old On/off style compressors, while virtually every other Fridge, (Miele, Lebherr,Most the Whirpool Family--etc etc), use the variable speed compressors. One does not need 2 separate compressors to keep veggies fruits etc etc to last longer---plenty of "Brags --- blah blah blah---etc etc as to how long the JA keeps food, as well as most any other New Fridge. I would only buy the JA, however, if I could find a "Deal", IE Craig's List, Ebay, Demo Model etc etc on the JA. Good Luck on your hunt. I think you will be happier with a shallower fridge as you won't (as one poster put it) have "Chemical Experiments" ((Paraphrasing)), going on in the very back recesses of the older style deep fridges!!! Gary

Is your original color espresso? It is hard to get the espresso shade with using a wood other than cherry or a few others. With maple and like woods they do not always take a dark stain well. I think it likely someone tried to fix a blotchy stain with a dark glaze except they used too much. Doing a glaze over a dark stain on maple and like woods is fairly common in order to get the dark stain to look uniform. The cabinets you put in look like espresso with a heavy handed sable glaze. If it were me and really wanted the original I would try to make a deal for cherry in the color of stain you want. Cherry does darken over time though.

This cake I found at Orangette gets raves. I do not use the glaze, but it's on her site. I also add cardamom and bake in small loaf pans. I feel the texture is better as it doesn't bake so long. MG Applesauce Cake with Caramel Glaze If you have only light brown sugar in the house, by all means, use it. But having made the cake both ways, with light brown sugar and with dark brown sugar, I prefer it with dark. The flavor is fuller, with a different depth. For the cake: 2 cups (280 grams) all-purpose flour 1 ½ teaspoons baking soda 1 teaspoon kosher salt ¼ teaspoon finely ground black pepper 2 teaspoons ground cinnamon 1 teaspoon ground ginger ¼ teaspoon freshly grated nutmeg 2 large eggs 1 cup (200 grams) sugar ½ cup (90 grams) dark brown sugar or muscovado sugar 1 ½ cups (360 grams) unsweetened applesauce (though the tiny amount of sweetener in this applesauce is fine) 2/3 cup (160 ml) vegetable oil 1 teaspoon vanilla extract Position a rack in the middle of the oven, and preheat the oven to 350°F. Butter and flour a standard-size (12-cup) Bundt pan. In a medium bowl, combine the flour, baking soda, salt, pepper, and spices, and whisk to mix well. In a large mixing bowl or the bowl of a standing mixer, beat the eggs with both sugars until light. Beat in the applesauce, oil, and vanilla until smooth. With the mixer on the lowest speed, add the flour mixture, and beat briefly, just to combine. Use a rubber spatula to fold gently, making sure that all the dry ingredients are incorporated. Scrape the batter into the prepared pan. Bake for about 45 minutes, until a toothpick inserted in the thickest part of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and allowing to cool completely.