Expect occasional cold damage in USDA 8. They grow for long periods here but are sometimes badly burned by cold, when it gets below, say, 10 degrees F.

You'll never know for sure. It does look a bit like 'Kimo' to me though. Where did it come from?

I honestly didn't plan that far ahead since I'm not sure if this layout works for me. I keep hitting the same wall which is either wasted space or spread too far out. The only layout that REALLy didn't do that for me is the galley. I do like that some of these options offer up greater expanse of prep space. I guess: Mom's china and wine glasses in glass uppers on the right wall. Casserolle dishes, baking tins and pans could go there too in the lowers or in the pantry. Flatware, aluminum/baggies/wrap, dishtowels in the 18" next to the sink. With a 36" base I should be able to fit a trash under there. Baking ingredients in the 24. Pans under the inducition and pots in the blind pullout? Dishes and utensils in the drawers on either side of the cooktop? That's all I can come up with. I'm still planning every option so I can then perfect a few. I'd love to have like 3 maybe to review with him when the time comes. Each with their own merits and pitfalls I'm sure.

It'll be okay in bright light but shouldn't get direct sun. Make sure it's in a fast draining soil so you can give it a good watering without the soil staying soggy. And don't let water accumulate in the bottom of the pot.