I'm not sure why a local cabinet shop couldn't make what you want if you get the specs and do scaled drawings to review with them and refine the construction aspects. There's some similar things in the link here, but I didn't check into sizing. I'm not sure why the "concept" would be different for a cabinet maker. It looks like frameless construction, which I'm sure all shops are doing now. The only confusing thing for me is the toilet cabinet. Maybe it's designed to fit over the tank. Dunno. Here is a link that might be useful: interesting

I just cooked chicken breasts to take to our church to be made into pounds and pounds of chicken salad for our Christmas fundraiser. Here's the method I used...it worked perfectly. How To Cook Moist & Tender Chicken Breasts Every Time What You Need Ingredients 1 to 4 boneless skinless chicken breasts, of similar size Salt and freshly ground black pepper 1 tablespoon olive oil, unsalted butter, or combination of both Equipment Heavy Mason jar or wide drinking glass Wide (10-inch) sauté pan with lid Tongs or spatula Instructions Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife. Season the chicken breasts: Lightly salt and pepper the chicken breasts. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Flip the chicken breasts: Then flip each chicken breast over. Turn the heat down to low: Turn the heat to low. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator. Here is a link that might be useful: How to cook moist, tender chicken breasts every time

Our floors and banister are the dark brown and our kitchen/dining floor is the oak wood look tile: Here are the door knobs currently in the greenish ANTIQUE brass. We had a lot more antique brass, but are transitioning the brass to the AGED brass look, like this in our kitchen/dining pedant (also have chrome in kitchen):

3" is an odd size flooring width. Solid hardwood is available at 3 1/4" for a standard size. You have engineered red oak flooring. The thickness is most likely 3/8". Which has been glued down. To confirm, knock on the floor. If, you have a solid knock, it's engineered glue down. If, it's hollow, you have a floating floor or hollow spots in your glue down flooring.