My little galley kitchen is completed. 56 square feet in all. Black and white 12 x 12 granite tiles w/charcoal gray grout on floor White Shaker stlye cabinets Black Absolute granite counters 24" all gas Bertazzoni range 18" GE space saver DW (white) Ticor undermount sink 24" Fagor refrigerator Wall color: RL Chesapeake Sunset http://s766.photobucket.com/albums/xx304/JoyceDC-kitchen/

Noellabelle, wine river does seem to be a fairly un-utilized stone. I liked it because it was quiet which fit the serene vibe I wanted, but it had enough movement to be a bit interesting next to all the white of the cabinets and backsplash. And yes, the hooks on the bottom of the pullout storage area should be mounted for brooms, dustpans, etc. Just haven't gotten to it yet. That corner of the kitchen really bedevilled me. There was a bizarre little niche there, with about a 6" unusable stretch that the contractor originally wanted to drywall in to form a solid wall. With such limited storage space anyway, it was killing me to give it up. And then...I happened to see some photos here of a broom closet hack from I believe an IKEA project. I asked the contractor, he found something in the cabinetry catalog and voila, more storage. It's one feature that always impresses people when I give them a tour of the new space. And, finally, I have to explain why I included those truly gross pictures of the old countertop and grout. People who didn't have to actually use my kitchen would occasionally comment that it was so 'retro' and charming. What they diddn't see was the constant aggravation of trying to keep the grout and tiles clean and sanitary. The stuff was so old, much of it had cracked and worn away. No matter how I scrubbed and cleaned it would quickly go back to being grimy. And, reader, I drew the line at regrouting 60 year old tile! Anyway, I don't want people thinking I raised my family in an untended petri dish kitchen environment. I fought the good fight, until I happily watched that sad old tile get carted out the door in the workmen's buckets. And as so many folks have commented, yes I still walk in or glance around every single day and marvel at how pretty and clean and functional this kitchen is!

I am the original poster- don't know what happened, but my original garden web account seems to have gotten mixed in with my houzz account. Anyway... not trying to troll or anything here. This is really a fascinating thread, and definitely highlights the challenges of designing for a smaller space when every inch counts! I think the most compelling argument here is focused on what is needed for today vs. what MAY be needed of tomorrow. So, it's not really about functionality but risk and probability. It's too bad we don't have a nice little financial equation that will help us determine the "net present value" of the choices. I really just hate wasting money, and want to do every bit of planning possible to avoid the potential of having to rip something out in the future because it was a poor decision. I think my primary problem is that I really want a 30' x 40' kitchen with high end appliances and all of the bling I could possibly imagine. But, that is not my reality. And, it's really hard to figure out what is most important and how to choose when I can only afford about 35% of what I want. It's really hard on these forums to communicate a budget - I have no issue moving my fridge and range to opposite ends of the universe, but there is a cost involved in that, and I really need to be careful how I allocate my budget. So, I have chosen to leave my electrical and plumbing pieces where they are - and stay within the current footprint. I have to say - it can be pretty intimidating posting and asking for help when you are one of the "I have a small kitchen" folks. I really have no idea what I will end up with. But, I do know that I will post my updates as they occur as I want to ensure future "small galley kitchen" searches have something to reference! Thank you so very much to all of the wonderful comments and advice I have received. Funkycamper, benjesbride - you guys have been providing feedback and valuable input for the past 6 months as I have persevered to navigate the very rough waters of kitchen design. The end is so very near and this is the most stressful process I have EVER experienced!

Thanks Patricia, the main floor where i keep different sofas is a formal one where we welocne guestes. the stairs and upper lever for family so we wanted a warmer look so we opt for engineered hard wood( this is what i meant by parquet) . we were thinking of putting porcelain tile for kitchen but the one that has wood look and choose color close as stairs and ipper living room..