Our New Years' Eve party is always a game night. The main group of contestants, our anointed Scrabble Masters, battle it out around the dining table, thrusting and parrying with their Official Dictionaries. The local Monopolists exploit each other at the living room game table. Sorry boys, but only one of you will end up as the 1%. The chatterers and gigglers gather around the fireplace and the sideboard-turned-bar. A hard core of our older guy friends loiter in my kitchen, drinking scotch and sampling the production of noshes and nibbles. Our Quality Assurance team, I suppose. People start arriving around 7 pm. At midnight there are poppers and honkers, party hats and industrial-size sparklers. We play "Auld Lang Syne" (Jimi Hendrix, Fillmore East 1970) extra loud. Injuries are tended to (those sparklers looked like welding torches), the hardest-core gamers get back to their tables, coffee is served. The last guest typically leaves around 2 am. We try to keep people supplied with food this whole time, lest they revolt and burn down our house with a sparkler. What to serve for this situation? There are usually a couple trays of SWMBO's holiday almond roca and peanut brittle. As it is in part a neighborhood gathering, several dishes always get walked over, this year some yummy bacon cheese wraps and deviled eggs. I made some BBQ buffalo wings. SWMBO made an artichoke dip and her gorgonzola garlic cheesecake. All fine and well, but after sitting out for three hours, those initial dishes aren't so appetizing. Let's not even mention what ceviche looks like after a couple hours on display. That need for continuing food is where the pizza worked nicely. All the real pizza work was done ahead. The dough, the sauce, the slicing and dicing and mincing and sprinkling. When guests started arriving, the oven was pre-heated. About an hour into the evening, I finished off my second Caipirinha and started making mini-pizzas. It was a leisurely process. Stretch out a small rectangular crust, top, slide into oven. Wander around, kibitz at the game tables, refresh my drink, cut and serve the pizza, make another pizza, repeat. My first-effort pizzas were nothing to write home about. But they were eaten all the same. We had pepperoni and mushroom pizza, olives and onion pizza, clams and olives pizza, crabmeat and scallops pizza, and for Miss Vegetarian, who wasn't wearing a turban tonight, roast brussels sprouts and egg white pizza. I ended up not making a bunch of other stuff. About halfway through the afternoon prep, the weight of three weeks' non-stop house guests, too many holiday dinner parties, too much in-law time, and work that never let up until the last couple days of the year - it all came down. I suddenly got really tired, slumping tired, aching feet tired. So all the fun and frivolous dishes got thrown overboard. I have a refrigerator full of those fixins' that I've got to repurpose over the next few days. (What to do with a dozen oysters, a dozen frozen egg yolks, chicken strips marinated in sugar, etc?) I did have fun during the party, but it was also a little bit about survival. I drank a quart of water for every cocktail. Ate mostly microwaved egg whites. Snuck upstairs for a couple of 5 minute lay downs. And now it is the New Year. I don't have a crystal ball, but I know one thing about the coming year. There's not going to be any damned dinner parties or house guests for at least a month!

natal, can you post a photo or link of your foot-operated trash/recycle cabs, muspic, can I see your cork floor? We're doing cork as well. The telling sign for me was when I went into a "wood flooring" showroom. When I asked where their cork display was (the whole floor was covered in the different wood flooring), I expected them to say they didn't have one (like most stores). Instead, they took me to the area where the employees stood all day. All cork. No wood. Enough said. Alabamamommy, our current house has white Corian counters. They were here when we bought the house and were afraid of them at first, but now we love them. I cook every day and never had any problem getting anything off them, including red white and tumeric. I spilled about 4 t. of tumeric on the counter when I was making keema yesterday. I got most of it right away. After I was done cooking, I saw that I missed a spot. I sprayed the spot with 409, let it sit a few minutes while I cleaned up then came back and it came right off. We've also had success with set stains using Soft Scrub, and even a baking soda paste. For the kitchen in the house we're building, my must haves were: * cork floors (I need the sound proofing for living with a brain injury and active boy!) * walk in pantry (that it is 9'x9'11" is a bonus) * all base drawers * wide aisles * pulls instead of knobs * dropped baking center so I don't have to stand on my tippy toes while kneading bread, and open on two sides so my son can help. * foot pulls for trash * hands free water faucet * island (I ended up with two. WIth my TBI, I can't go out to socialize much, so two islands give me a "little kitchen" where I can focus and not be distracted (aka, burn the house down). The second island allows others to be "in the kitchen" to help prep, socialize, clean up, etc. without being in my space. I can't wait! *desk area for printing recipes, menu planning, etc. * side by side frig. It just works best for the way we live. Funny story, when we bought our current frig, the deciding factor was the one that fix a pizza box. In the last four years, there have been less than 5 pizza boxes in there! We cut out most processed foods. So we love the side-by-side because when I cook dinner, I always make larger portions so we can get 2-4 leftovers out of it. There are packaged in lunch size containers in frozen. Everything is easy to see in the morning, when DH grabs his lunch. * Full size freezer in pantry. We currently have a chest freezer, but we'd like to be able to buy a part of a cow from a local farm, so we're getting a side by side freezer to store our meat and extra bulk goods. DH's must have, beyond what's above: * deep single sink for washing pans (Usually I clean up as I go, but often I run out of steam by the time dinner is done, so he'll do clean up. I figured if I give him the sink he wants, he'll do it even more!) * energy star appliances * water sense sinks * Sharp microwave...

What is the "regular" price of that model. Check out ajmadison.com or Sears or another site to see what prices are typically charged for that model. If Best Buy's price is lower on the same product then it's a great deal: Snap it up. If the price is similar, then that's just what that particular model is worth. If it is much cheaper than other models you have been looking at then you do need to ask yourself, what features or quality may this model be lacking? If it is similar in price to other brands and models that you look at then just choose the one you like best. As for the mixing appliance brands, most of us here are too picky/demanding/informed to be happy with every appliance from one brand. People do, do it but a potential buyer will not be turned off simply for that reason. What may turn off a potential buyer is if you mix different distinctive styles and especially colors (such as black, white, bisque). Stainless does mix with either black or white in many cases, but it depends upon your specific placement. - Jim

Ta-daaaaaaaaaaa!!!!!!!!!!! Well, almost. :) Installers mis-measured and placed the upper right too high. If it were just this one thing, I'd redo it myself. However, they replaced the lower drawer to the right, and now it doesn't close all the way (sticks out 3/8" in front of the upper drawer). Since they need to come back out to fix that, I'll have them remedy a few other outstanding issues. They also attached the lower beneath the oven, but I just finished the upper hardware just now. Now that I've got the hang of it, I'll just work my way around the kitchen. It's been 14 months, but our refrigerator will finally make it back into the kitchen!!!!!