You can use store shopping bags, though keep in mind that many are made to break down in sunshine over time. If you can see through them then they will allow enough light. I have used the bags from the stores that are heavier, such as the large bags that tp comes in from Costco. It is heavy and one side has no printing and is just the right size for one of my large plastic containers. Our grocery stores recycle bags so I go through all my plastic bags saving the heavier ones for various uses and recycle the rest. Many shopping bags are very thin and tear easily. They get recycled. Target has great bags for reuse as they are a bit thicker. But they are opaque, not good for winter sowing. I like to keep them for moving divided plants. There is a bit of aha! moment when I find a completely clear strong bag.

Stage Rat, Around here we can plant Astilbes in full sun although I try to give them shade for the noonish part of the day. As I made the bed I made a mental note of where the sun was at what part of the day and the Astilbes will be receiving direct sun after 2 pm but nice bright light before this. Our temperatures, because of the Atlantic Ocean being close by, are nice in the summer, rarely going over 90F. In terms of watering, as long as the soil has some moisture in it they will be fine once established. Basically just like any other plant. Soil which is completely dry will do them in. Even after no rain for two and a half weeks, the soil in this area still had moisture and Astilbes in other gardens have not been watered yet this season for the same reason. If I don't have to get the hose out, I don't. :O) Vera, I still have lots of room so you could bring them over here! I have several Hardy Hibiscus which were winter sown 5 years ago but have yet to see them bloom because of our coolish summers. Maybe one day... Bakemom, It is obvious that they amended the soil for the lawn years ago with some good topsoil so I was pleasantly surprised by it's quality. That coupled with the fact that I fling UCGs on the lawn twice every season made it nice to work with. Definitely not used to that. :O) What I am used to though is rocks and when I started planting I discovered a HUGE one right one the middle, and another a couple of feet away. Both are like icebergs - the tips are only 10% of the actual size - and to take them out would require a bulldozer. LOL! As usual, I'm working my way around them...

This one was on the table at a book club potluck last week. Everyone raved and wanted the recipe. I'm going to cross post in new recipes. Zucchini Pickles - Heidi Swanson, 100 Cookbooks There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color.
 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
 1 medium white onion, thinly sliced
 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 
1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tablespoon yellow mustard seeds 3/4 cup / 180 ml cider vinegar
 3/4 cup / 180 ml white wine vinegar
 1/3 cup / 1.75 oz / 50g natural cane sugar 
Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.

When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar. Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so. 

Makes one large jar. Prep time: 120 min - Cook time: 5 min Here is a link that might be useful: Quick pickled zucchini

It sounds like what you really want to do is expand back out into the family room part. This is not a bad idea. How successful this is decorwise may depend on how "family room" looking the family room part is. If it's fairly neutral flooring, couches, a TV, and the transition between the spaces is loosely delineated, then it could work. If it is an awesome family cave, with deep-pile carpeting, low lighting for the home theater, sink-in couches, sports memorabilia and video game equipment all over, then plunking a kitchen table in the middle of the room is going to be more of a challenge, obviously. I would start by keeping in the kitchen only things you're going to use that week -- appliances, platters etc. you use left often can be stored outside the kitchen, including in places like the family room. The same goes with food, if you have a safe place to keep it (a garage, basement or futher-off pantry or a pantry cabinet). Fill the sugar bowl -- keep the 5-pound bag outside the kitchen. Same works with the pasta jar, the jam pot, the tea caddy etc. Refill once a week or as needed. Also consider that, with some styles, building one or more shelves ACROSS a window can be a design and storage choice. It's not for everyone, but I throw it out there for you. I have a small kitchen, and a very small house, and these things work for me.