Yeah, one thing about our winters, the warm spells light a fire under me to run out & work. I get more stuff done in these nice spells--knowing they're brief--than in the nice weather of fall when I'm prone to goof off.

As Wi-Sailorgirl suggested, there are small vanity option that will give you that open feel. As for why the pedestal isn't an option any longer it's because the drain pipe & supply lines need to be located fairly precisely to line up with those sinks. The p-trap has to hide behind the pedestal and the supply lines have to be higher than for a regular vanity (usually) so they can hide as well. You can't just bring the pedestal sink forward to make room for the pipes b/c it needs to attach to the wall behind it (and there should be blocking in the correct location). We used a vanity like the one shown in the link below, but in natural cherry. The combination of legs (so you see the floor under the vanity) and narrow size worked very well for us in a small bathroom. In our case it was an in-stock item at Home Depot Expo (which has since closed) but you may find something similar at a lumberyard near you. They do have a list of dealers on the website, Strasser is still made in the US if that is a deciding factor for you. At the link below, click on the Piazza or Azzura furniture styles to get an idea of what they have. Most of their vanities come in a 18" or 21" deep option, so you can really make them work in a tight space. Good luck! -Pam Here is a link that might be useful: Euro-Lav by Strasser Woodenworks

Guess I have it in the computer after all. But I don't have the notes I put on some of the postings so it'll be from memory. First, my mother's recipe right off her recipe card: Peanut Butter Cookies 1 C Brown Sugar 1 C White Sugar 1 C Peanut Butter 1 C Shortening 2 Eggs 3 C Flour (all purpose) 2 tsp (Baking)Soda Mix like cake. Roll in small balls and press down with fork dipped in flour. Bake in 350° oven until done. Sometimes, and I think weather had something to do with it, the 3 cups of flour could be a bit much. I'd suggest you start with 2 1/4 - 2 1/2 cups and add more. You should be able to roll it into a log. The dough should be rather firm, but not all dried out, if you know what I mean. But it's pretty forgiving. And yes, it's a large batch of cookies! But they go fast as Liz discovered! I often added vanilla since I like vanilla and occasionally for a change I would put in some almond extract by itself or with vanilla. But they're great without it too. My sister likes to mix butter with shortening 50/50 but I like using "butter flavored" shortening. (Yeah, go aheah and say it, but I like it, especially in these cookies!) I played around with it and came up with a soft version that my old GF was crazy about - Essentially the same recipe using a whipped margarine to soften them up, and it's a smaller batch. Soft Peanut Butter Cookies 1/3 C + brown sugar (meaning a little more than 1/3 Cup. Rounded off maybe?) 1/3 C + sugar 1/3 C peanut butter 1 t (Baking) Soda 1/3 C SheddÂs Spread Soft 1 egg 1 C + flour (all purpose) 1 t vanilla Mix together and spoon onto ungreased pans. Bake 350° 10 minutes or until done. Let the cookies sit before removing from the pan. Invert to cool cookies to keep excess moisture from the bottom of cookies. I tried different margarines and Shedd's Spread Soft was the most consistent, but I imagine any soft margarine could work and possibly even the whipped butter would work (and maybe a better flavor) but I haven't tried it so you're on your own to experiment. Let me know how they turn out.

Susique, no sugar in the Smuchers Natural PB. We buy it for Mom. You ahve to stir it good the first time you use it, then refrigerate it. It doesn't usually seperate after that. If she has an English muffin with Smucker's Natural PB before bed, it keeps her stabilzed until morning with her diabetes. Yes, Smucker's also makes that PB & J swirled stuff! Smuckers home office is about and hour and a half south east of me. I no longer eat PB. I am a very pickey eater, and very seldom ate school lunches. I don't care much for lunch meat, and didn't eat it at all at that age. So I had PB & J every single day almost, from 1st grade to 12th grade! I did get better at eating more selection after that. Now, I can barely stand the smell long enough to make DH or the kids a sandwich with it. Tami