Crenda I didn't think they flower -jk- I got mine in Feb. 2012 & no sign of bloom yet. But it is growing well (considering it is in pot only, with short Canadian summer), I may put it into hanging pot since it is so sprawly. Sun & less water it get that darker color. I don't mind - do you? Rina

(Had to scroll back to find the "nude dude". I like 'em.) I'm not a minimalist so all the "stuff" I would find interesting to visit. I'm not a fan of red rooms but so many over stuffed rooms I've seen pictures of are red so maybe that's part of the formula? The massive numbers of pillows on the sofas drive me nuts! I can imagine sitting down (daintily) and having them fall over my shoulders onto the floor, knocking the snifter of cognac out of my hand on the way down. Damage to expensive carpets be damned - I hate to waste cognac!

loves2cook - I would LOVE to be able to include fish in our diet but unfortunately DS1 has anaphylactic food allergies to scaly/fin fish - thankfully seafood/shellfish is fine so we eat plenty of that. He also has tree nut allergies (almonds, walnuts, pecans, etc) so we have to steer clear of those which is a bummer since the rest of us love them and they are a great source of protein. I can honestly say that his food allergies are a BIG reason as to why I cook the way I do - the only way to be sure is to make it myself! Don't you just LOVE it when your kids love your food better than what they get elsewhere (restaurants/friends'/camp)? My kids just groan if I suggest going out to eat (as in, give mom a break once in a while) BUT I secretly couldn't be happier. Once last winter the older boys wanted to surprise DS3 with a birthday cake that they made - they wanted to make a "hockey rink" cake and despite my offer to give them a simple 9x13 chocolate sheet cake w/ white buttercream frosting recipe to follow, they insisted on using a mix....although it turned out cute and their brother was touched, we all got migraines and stomach cramps that night...can you say preservatives? Honestly, I can't remember the last time we've had a box mix of anything and clearly our bodies didn't appreciate it. How to get started..hhmm...I guess I'd just find an hour or so where you can focus on your week ahead, make a list of what's realistic for each dinner (big multi-course, quick and easy, something from the grill, all-day cooker, etc) based on everyone's schedule each night, then gather your favorite cookbooks (DH has cholesterol issues so I'm a huge Cooking Light and Cuisine at Home fan) and/or websites (like Epicurious - love that site!!). Then, pick something from different food familes (I usually have one vegetarian meal, one pasta-based, one or two poultry, one pork, one lean beef, one seafood, etc) and make a list of the recipe titles and what page/book they're on (or print them off the web) - then add to that list some sides for each main dish (I keep these fairly simple, loads of fresh produce, and very little, if any, starches). Once you've figured out what to make for the week, then starting with each recipe, just jot down what ingredients you need until you're done w/ the week of meals. I am an order and control freak by nature so I then rewrite this list in the order of where everything is in the grocery store ;P) I throw all my meat in the freezer when I get home and just take it out the night before or morning of that I'm going to use it. I will occasionally but not often rely on frozen veggies but most of the time what I buy stays fresh for the week (although I will admit to using up my produce according to what's going to spoil quickest) and worst case, a mid to late week trip to the store for some more produce is pretty easy to manage. That's pretty much it - I'm sure once you get started, you'll find that it's easier than it sounds and it makes your life so much better! I love to bake too so that's a big family affair on the weekends w/ all my boys helping out. We usually over-do it so that we have plenty for them to take to school as snacks and for us to enjoy all week in the evenings. Also, every other Saturday in the fall and winter we make home made soups (CL has a Roasted Chicken Noodle that is TO DIE FOR!!!) and a quick cup of soup during the week can be a great way to tide them over until dinner after games/practices. Okay, I've totally taken over Caroline's thread so I'll stop now but I hope you, loves2cook, feel like trying out some mealplanning for your busy weeks when summer's over!

Lav: It's just that fridge and big sink on that wall seem to eat up all the countertop. Plus, the fridge needs like, 4" minimum clearance against a fixed wall... I wish that wall were a little longer cause I'd love to have the fridge to the left of the sink like that. I always seem to want to prep to the left of the sink. I don't know if I can change that habit, can I? I get having a prep sink closer to the stove, but this copper sink is made for prep with the cutting board that sits on the ledge and the drain tray. Not to mention that after what that thing cost, DH will probably throw up if I mention getting another sink, lol. Bellsmom: I was told that having the whole wall open is a problem with structural stuff. That's why DH wants a rustic railing with upright beams in part of the opening. I can't tell exactly but the island makes the walk around about 30"... seems too close to the step down for safety? Rosie: Your words are food for thought. I am definitely a sink/window prepper. I tend to live in front of the sink for some reason. Don't really see myself doing too much between the fridge and stove (in the original layout) And, as I said above, I tend to want to work to the left of the sink. Angie's idea is very appealing though. I like the smaller area to cook in and less walking around. I like the fridge out of the main area, so anyone can get something without, 'excuse me'. The one thing DH does is make adult beverages (killer old fashioneds for those familiar with Wisconsinites) and we're always in each others way when that happens. I thought a bar sink over by the window could double as a kind of prep sink and I'd have mondo storage over there, too. But, it does close up the room somewhat, at least for traffic, but maybe not in a bad way. Idaho: thanks for the info and I was kinda thinking that empty corner could be a safe cubby or something like that. Keep our Cracken in there, lol. Marcolo: are you saying to leave the fridge as it is in Angies plan? I'll have to play around with that configuration, too. Thank you...