lascatx You have hit the nail on the head. It is the fridge location that is irking me. I have thought of locating it on the sink wall where you suggest, but I want to store my dishes in those drawers and glasses and mugs in that upper. I want to put my fabulous coffee machines on the counter there. I have been toying with locating the fridge opposite the island and cutting my clearances down to 38" either side of the island. I can't move the fridge any further back because there is a strucural post there. It is the rectangle with the x through it. If I get the fridge off the range wall, I can center the range and move the micro to the range wall.Then I can set up a more pleasing cabinet arrangement. Whaddya think?

I'm confused by your questions -- why would you lose counter space on either side of the cooktop? -- which probably means you were confused by my suggestion, so here goes another try. (1) Keep the DO and hutch on the same wall. (2) Drywall the corner 2'X2' space and make a closet opening into the hallway (who doesn't need an extra closet?) (3) Put the double ovens next to the drywalled closet on the same wall as the hutch. You can either enclose the ovens in a cabinet or in drywall (check the FKB -- I've seen a couple of examples of this). (4) Put the hutch next to the DO cabinet or wall space. Take a look at mnhockeymom's finished kitchen. She has a snack center hutch that will give you design ideas. Also, google hoosier cabinets. I would give the hutch a beadboard back instead of backsplash and use corbels and different type of countertop material, to give it a finished/separate hutch appearance. Have two glass cabs that are longer than the center bookcase area (or glass cabs in the center and longer bookcase areas on either side of that) so that there would be a 12" longer cab, a 36" center and a 12" longer cab for the top part of the hutch. Finish out with decorative trim pieces along the bottom and sides of the three wall/upper pieces of the hutch. You would still have 36" runs of counter and wall cabs next to your range on both sides (have the closet built a tad deeper than normal so that you don't lose the symmetry of that wall; you can always use shelves in that closet that are shallower than the closet depth for functionality -- or make it a coats & brooms closet with only the one shelf above the rod plus hooks on the sides for your vaccuums/mops/etc. Personally, I think having the hutch on the end instead of the double oven will draw attention to the hutch. Having it sandwiched between a double oven and a wall will make it appear to be part and parcel to the rest of the fitted kitchen.

Funky- the pecans with the fish, started when I found a Moosewood recipe call Pecan Crusted Fish. It is a really good recipe, in addition to eyeballing all the quantities the only other tweak I make is to spice up the buttermilk soak with a few shots of hot sauce. I know keep the crumb mixture in the freezer and use it in all sorts of things. One of my DHs favorites, is Pumpkin/Butternut Ravioli in Shallots in Brown Butter and these crumbs- yumm- And I live in Maine, and we eat cod with cheddar all the time!!! http://www.food.com/recipe/pecan-crusted-fish-129748 For another yum fish recipe check out this one by Jamie Oliver http://myjamieoliverproject.blogspot.com/2013/04/attempt-47-baked-cod-with-avocado.html

Colleenoz, it's possible, but this is the third time in a few days, with the others more specific and direct. A great tip I got from from Linda--pick up proper baking pans at yard sales or thrift shops for less than disposable costs and stash them for these occasions. Bake in real pans and send them on their way with a sticky saying they're not to be returned! The reason for baking brownies below 350° F is to prevent browning. The M(don't want to look up spelling) reaction starts at 350°. For brownies, 325° is pretty much standard. Bbstx, besides the variability of ovens, there's the variability of clocks! And there's also the copy over effect. What if the original said "50-55" minutes but was one of those weird ways of making numbers and was copied wrong? What if Granny was going from memory and forgot that 30 minutes was just to check that it wasn't browning too fast, but it got changed to 20 minutes, and the total number got lopped off? Or she just forgot the numbers altogether and figured if it wasn't done at 30 min., it would for sure be under and you'd figure it out? What if she had a highly conductive pan that made brownies that much faster? What if it really is 35 minutes without checking it at 20? What if her ingredients were different enough that they baked that much differently? (I know that can be an issue in general. We'd need Grainlady to tell us what and why.) In college, I learned about how the notations of professional scribes who weren't allowed to scrape off mistakes were interpreted by future generations who didn't understand the system to change the meaning, and how even the very best scribes could accidentally substitute homophones, which on occasion could invert the meaning of a sentence from positive to negative, or some other drastic alteration. Don't cling so tightly to text. My favorite bread book, Local Breads by Daniel Leader, is so full of errata that they keep a web page of corrections up, and people on Fresh Loaf and similar sites add more. Don't cling to the text! You know how to bake. You know what done is. Trust the evidence not the words.