In VT, I wouldn't cover the deck. You could always get a roll-away shade to cover it in the summer. The front porch is too shallow at 6', if you intend to sit there. I've found 8' to be a minimum. To meet code (if you have to) there will be at least 4 more stairs in your stairway. It would be OK to have that, but they go over the main thoroughfare of the house. It looks like you have a sliding door in the hallway. Make sure that there is enough room in the wall with the bathroom sink plumbing. Is the house lined up exactly north/south, east/west? It's better if you can rotate it enough so that the 'north' side of the house gets a little sun. Facing dead north, that side of the house tends to be cold and uninviting, plus it promotes mold and algae. In general, it looks like a good plan!

You have a good space with a lot of floorspace to work with! Here's an idea. As you an see in the Zone map below, this layout allows you to have several people working in the kitchen at one time. Other notes: All perimeter counters are 28.5" deep. The extra 3" adds workspace and allows you to have deeper upper cabinets. All perimeter cabinets are 27" deep, if you can get them. If not, then pull them out approx 3" from the wall. Note the DW is not 27" deep - but with the extra inches behind it, it provides more space for water lines, etc. All uppers are 15" deep. The refrigerator is on the perimeter and near the Morning Room. It is next to the Prep Zones and the Cooking Zone - where you will need it the most. Is the Morning Room going to be used for table space? Or, will it be a "sitting room"? It appears to have benches and shelving, so can't tell what it will be used for. Cleanup Zone: The Cleanup Zone is on the "bottom" wall It is separated from the Prep and Cooking Zones so that you can have someone cleaning up and/or loading/unloading the DW while others are prepping and cooking. It includes a Dish Hutch with a 15-inch deep upper cabinet that goes to the counter. The extra depth will accommodate dinner plates and, perhaps platters. Dish Hutches hold a lot of dishes - in many cases they can hold all your everyday dishes and glasses. The DW is situated such that it will not be an obstacle to traffic entering the kitchen from the bottom or leaving the DR from the kitchen end Prep Zones & Baking Center: The primary Prep Zone is in the island. It has plenty of workspace as well as a water source. The secondary prep zones flank the cooktop. Probably the most useful space for a secondary Prep Zone is "below"/to the right of the cooktop. The primary Prep Zone has over 4 feet of workspace on one side of the sink and around 20 inches on the other side so you have some landing space. The larger secondary Prep Zone has over 6.5 feet of workspace. The sink on the island is situated so that it can be used for filling/emptying pots. I left the ovens on the lower wall b/c it's better not to directly block a doorway with a hot oven door if you can help it - and you can. Do you bake? If so , the 6.5 feet to the right of the cooktop could be your Baking Center. It has plenty of counter space for rolling dough, etc. as well as space for the pans/cookie sheets to be right there. The "Baking Center" is also near the ovens - so it will be easy to b/w the Baking Center & the ovens. The primary Prep Zone contains the trash pullout. The trash pullout is also across from the Cooking Zone. The trash pullout is easily accessible from the island Prep Zone, the Cooking Zone, and the Baking Center/secondary Prep Zone. Cooking Zone & Right Wall: The Cooking Zone is across from the primary...

Here's an idea. I recessed the fridge into the mudroom closet area to gain 6" (or more) to allow a full depth large fridge to fit there without crowding your island. I eliminated the "bar fridge" because it is right by your regular fridge. If you really want it, then you can put it back under that counter. I'd make that landing area next to the fridge a "buffet" for serving, with glass uppers to store good dishes, glassware, etc. Serving items and linens (or misc) can go into big drawers under neath. I put the prep sink on the island. Really, you want it there. If you absolutely don't want it on the island, then put it on the perimeter to the right of your cooktop somewhere. One way or another, you need, need, need a second working sink on a working counter (island or main perimeter) if you want to have more than 2 cooks at a time. If you want a bar sink, fine, you can have a third sink. But you NEED the second prep sink! I returned your aisles to all 4'. You really don't need 5' in a working aisle. I think it'd feel awkward and is a waste of space. 42-48" is great for a working aisle unless you have a fridge there or seating, in which case you need more like 48" or much more. My kitchen has 45" cabinet-to-cabinet (42.5" counter to counter) aisles in the working spaces, and it's great. We have 5 or more people working in there butt-to-butt, etc, and it never feels like the aisles are crowded whatsoever. Unless you have huge people in your family, I'd stick with the 45-48" aisles in your working zones. (Again, unless a fridge is being opened or seats pulled out into the aisle.) I gave you a good size desk, even though I wouldn't want it right on my perimeter. It's your kitchen, so you get what you want! :) You could store infrequently used baking items or whatever on the rest of that corner wall between the ovens and the desk. You could even make the upper cabinets lit display cabinets if you like. Or some open shelving for cookbooks. I moved your pantry door (to give you the desk area) and that makes a nice big pantry with U shaped walls for storage. The two shades of blue on the deeper shelving are indicating a counter top with 24" shelving below and then 15" shelving above (with an 18" counter backsplash). I have this on one wall of my L shaped pantry and it is AWESOME to have that countertop for landing groceries, cleared clean platters and appliances that the kid or housekeeper doesn't know where I store them, etc. Awesome. You have room for it, so definitely do it. I left the one wall without shelving to allow for hanging brooms, a stepstool, etc. I moved the ovens to the back perimeter wall. I *hate* the idea of having the ovens out near the dining area and island seating. You'd be tripping over people at the fridge getting hot stuff to and from the ovens as it was drawn. Hope this helps!

They're bigger, but still not legible - at least the top one is illegible. Rotag - can you zoom your PDF to fit your monitor screen and then take a screen shot? Then, save the screenshot as a JPG file and post it here? Can you also post specific measurements rather than general? I.e., the width of each window/wall/door/doorway and the distances b/w each window/wall/door/doorway. You do say windows/doors can be moved - any/all of them? I can already tell that most likely your overhang is too shallow - you have plenty of space, so increase the island to 41.5" deep. I also think you need to move the DW & sink over to have more landing space to the right of the sink - you risk splashing water all over the floor as well as knocking things off the counter (like glass!) You could move the DW as far as you can to the left into the corner and then have a 27" cabinet turned 90 degrees on the other side (facing the seats) rather than deadening out the space. It could house seldom-used items or items for the living/dining area.