I'm gardening in a mobile home park also, so I understand about the limited space! I bought 2 20gallon containers from Walmart, and put in osteo-? they're annual south African daisys, petunias, and I put a trellis at the back of the pots, thne planted Moon flower and 2 kinds of morming glory seeds that haven't come up yet. The only place available to put the containers where they get full sun is at the end of the driveway. I haven't had any problems w/anyone bothering them. I have a plant stand next to that,& put a hanging basket w/petunias, and on the bottom I planted some seed mix in a flower pot I found in the garage. The other side of the drive way gets morning sun, then shade the rest of the day, there I planted Hostas and Astillbe. I had to dig out the rocky clay soil and replace it w/composted manure before I could plant anything. It was at times back breaking and a lot of work, but the pay off has been worth it. In the yard I'm putting in a raised flower bed, because I'm not removing and dumping any more dirt! I also have containers of petunias on the concrete next to the house in between the front & back door. I have a swing, and put them on the 2 tables on either side of it. The mngt office here is good in allowing us to plant and make improvements on our lots.

Where is the thermostat located? If the upper level has no thermostat control, pulling air from that area will likely not achieve th desired result. Also note that adding returns to a duct system that should already be sized correctly is something many of us will advise against. Have a professional analyze your system, check your airflow and static pressures, and give you a pro recommendation. It might even be possible to use a sensor on that level that will communicate with your tstat which would be advisable when adding more return on a level that does not utilize a thermostat. Here is a link that might be useful: Tradewinds Heating & Cooling

I'm just going to talk about a coupla things. This is just talk about issues and trade-offs, not criticism. So this is about a half-thought out plan that I made up just so it wasn't critiquing an existing one. I'm drew in detail both cleanup and baking prep. I am showing two blue lines that illustrate routes used with or without a prep sink. The rest of this is long and highly opinionated. Ok. So, let's start with cleanup. We've mostly all said that a 4 foot deep cleanup area is a bit much for "cleaning the clean up area" so this steps it back into the window a foot - yielding a three foot deep space which might be reachable (depending on god, the universe, your height, sink gismos and everything). The other thing it does is create a nice wide aisle around the open dishwasher - when duffers pass through on their way to Doritos or a beer or whatever, the human dishwasher can ignore them. A pass through area with double sided upper cabinets is entirely possible, but you need to put a ledge or a ledge plus a shallow base cabinet in the dining room side for "sit down" space for people getting dishes from the cabinets. I'm having some trouble understanding your friend's criticism about stuff being on the wrong side. With double sided glass fronted wall cabinets, you need to remember that the entire contents will be plainly visible. I find that leads to very few junky places and more order for me. The cabinets are only about 12-13" deep, so its is difficult to think of what would be piled up in front of your plates or soup bowls. Perhaps they were thinking of base cabinets? Food prep (of any sort) has a flow to it. Stuff from the ref usually goes to the sink, unless its a snack - in which case it either moves towards the dishes or the microwave or both! From the sink, or directly from the ref if you belong to my tribe, it travels to the prep counter area to be joined with water, prep tools, pantry stuff and pots or baking pans which are then put on the range or in the oven or the micro. The process may later need to drain something or slide stuff out to cool or be stired frequently. The messy leftovers go to a disposal or trash or compost. The packaging goes to the trash or recycling. The dirty pots and prep tools go to cleanup. So the arrangement of the appliances is important, and the positioning of water is vitally important. So, the cleanup seems good because you don't need to walk much at all - just for putting pots or prep stuff back. Trash isn't going to be optimally positioned (unless you're a garbage disposal person) caused it would need to be under the sink, probably forcing you to keep the under sink door open. Cooking is a little bit freaky. This is mostly because of the relative locations of the ref and the pantry and the prep area. You have one of those places where some of the spacial relations are difficult. Since all of the dry storage is across the hall, it's nice if the ref is closer to it BUT the ref can't be placed directly on the hall wall. It probably won't be able to open completely, leaving you to wrestle with it when you want to clean it. It's also not perhaps the best idea to bury your only ref inside the prep zone as it is the most frequently accessed appliance - particularly by those other folks who live in your house. Adding cabinets between the wall and the ref push the pass through up towards the sink. In every iteration of a corner plan with the sink in the bay - the sink or the dishwasher have an issue. Either the sink is too close to the corner and can only be used from one direction AND/OR the dishwasher is on the wrong side. If we reversed the sink and dw in the sample plan, the sink is better positioned, but the dw is not as it opens in front of the cabinets you like to use for dishes. Unloading becomes a two-step, first to the counter and then the cabinets after you close the door or drawer. In the ones with a corner and the range where the ref are traded, the dishwasher opens between the range and sink potentially causing serious accidents as its possible to turn from the range and trip over the dishwasher. The ref is shown near the sink. You can reach the peninsula counter to sit things down, which mitigates the distance somewhat, but it still might be crazy-making... Is it more crazy making than having people constantly walking behind you? Since the pass-thru moved up closer to the sink, I could put the range where shown. Its got counter on both sides. It won't prevent others from using the sink, altho others can prevent you from sliding over to dump a colander. Adding a prep sink kills the dark blue triangle that goes into the cleanup zone - always a good thing but really good in this example because that pot full of water and pasta can now pretty much always be drained without getting someone to move first. Other crazy stuff: ---- A person needs at least two feet of counter edge. If they are adults, it might feel slightly squished in. ---- The overhang for counter height seating should be at least 15". This isn't for the depth of the stools - its for knees. ---- The peninsula is tempting to hang a wall cabinet, but if you do, the second stool will be kinda difficult to use because the wall cabinet will be in the seated person's face and the last door is guaranteed to hit them in the head! ---- The ref location is hard to plan. There are two kinds of people in this world. The ones who get everything they are going to use out of the ref at once; and then there's my tribe. My tribe kinda fetches this, that and the other thing outta the ref all during the prep and cooking process. People say they can learn to be the other type, but I don't know. ---- Same thing with the views and prep-or-cooking-or cleanup. To me, windows are the most wasted in front of a cleanup area. Not the light wasted, but the views! When I'm doing cleanup, I'm looking at the dishes, not the view. And with dishwashers, I'm not in front of that window for very long. I think windows are more useful at prep or cooking (both!). ---- Also consider the social aspects of any plan. In this plan, you are oriented to the family room, and primarily the family room windows. You'd have a side view of the bay window - a front view would happen while rinsing veg - maybe. When you're cooking or doing cleanup, you'd be turned away from others. In all of the "real" designs, other things happen in your interactions with people and the views. Be sure you end up with the ones you'd like.

Thnaks for the replies. I was all excited about the microwave drawer until I saw the price - $5-600?!? Seriously! DH would flip! We are already looking for places to cut costs as this build is seriously pushing our budget. The hanging sapcesaver MW is an idea. We'd have to get dimensions and check it out, as that space (under the cabs on that side) was going to be for the coffee maker. I personally like the pantry idea, but not sure DH will go for it. I'll bring it up tho. On the updated plans it looks like the pantry has been whittled down to 4'10 by 5ft and has a chunk taken out of the corner, so I am not sure how much space will be in there. I don't want to get rid of the message center all together. It IS full height (it is going to house slots for mail for each family member, cook books, recycling can underneath for mail recycling, and our cordless phone) and only 12 in deep I think so not sure a MW could go there anyway. I linked the updated plans below. SIGH. This is so hard....all for a stupid MW. Grr. Here is a link that might be useful: