remodelfla- Have you considered painting the cabinets and adding in the wood tones in somethings else, like flooring, or butcherblock counters? This is what I am doing with my IKEA kitchen. Perhaps the Scherrs idea is worth checking out though, especially if they are now pre-drilling. I am intrigued to see you design when it is completed- I love the industrial/contemporary/vintage combination that both you and lisalists describe. I have been describing my look as English/Southern/farmhouse/scullery/industrial. grlwprls- I can't wait to see your design either! I love your idea of early American gorcery store industrial. In fact, last summer when I visited a museum in the Outer Banks, I took a picture of their General Store display (I think it was supposed to represent what it would have looked like in about 1910 or so), just for the molding and beadboard! Oh, how pitiful we are, the TKO.

Hi Victoria! Our neighbor is in the biz, so he ordered our doors from his source - which escapes me at the moment. But I would not hesitate to order from Barker or Scheers as I've read good things about both companies on this forum. We went with the traditional Shaker style - which is also the least expensive! Ours are paint grade Maple with MDF panels. We purchased This Tool Force Spray Gun from Amazon. I did a lot of research and I liked this one best. I could not believe how inexpensive it is! It comes with 2 nozzles which I think is important, as we will probably need the larger size for our paint. We choose Cabinet Coat paint which is now owned by Benjamin Moore. The guy at the paint store recommended this because it will give the strong, smooth finish that I want and will not yellow like BM's Advance which is also a very good paint. If you Google it, you will only find positive reviews on Cabinet Coat. I know there will be a learning curve with the sprayer, but I'm confident we can handle it. I did purchase ”Spray Finishing Made Simple” and found the DVD that came with it invaluable. So, we have everything now - the doors & drawers, the spray gun, and the paint picked out. We will be doing Cabinet Coat tinted to White Dove. We just need to choose the primer and pick the day to start. This was suppose to be my job because DH doesn't like to paint, but I work full time and he is recently retired, as well as very skilled, so it may just become his job. Either way, it should happen soon and I will definitely post our results. Victoria, I have to say again - after seeing the Bath Cabinet your DH did, I'm sure he would be able to do all of this with minimal trouble. I've not yet shown my DH what our next Bath Cabinet is going to look like - but I have it bookmarked. ;-) Jeri

I made a video yesterday about how to make your own seed starting mix. Hope y'all enjoy ❤️https://youtu.be/85z6bZ00WvI

I looked up the conversion. Enough people are saying you can do 1:1 that I wouldn't hesitate for 1/3 cup. I also found something that says 1 1/8 c. granulated table sugar is equivalent to 1 c. superfine--that was for giving you how much to grind up--which, again, is a negligible difference at a third. If you're going grind it, you might need to do a whole cup to make it work anyway, though. But then just measure the ground up sugar as usual. Yes. Not-cane is beet sugar. Some have no problem with it. Some say the problem is only in the brown sugar. Some just can't bake with beet sugar. The difference is in the behavior as a liquid, which is something sugar does while it bakes, and beet has a drier thing going on. This can probably be made up for by adjusting other ingredients, which some people might do automatically, or perhaps choose moister baking recipes. I don't like the outcome with beet at all. The nut question is interesting. I tried to find out if there's some kind of stabilizer used in pre-chopped nuts, like the cornstarch in powdered sugar, but had no success finding it. I was wondering if there were a too small to have to list ingredient that was doing something for the cookies. Bulk nuts may be drier than nuts in sealed packages, and may also be older and less fresh. I've never had a similar problem, but it really could be beet sugar if you used to use cane. If that package doesn't say cane, it's not cane. It could also be something in the fat or liquid. Have you changed your butter brand, or have the makers? Do you add flour to your chopped nuts? That could help. Have you tried a packet of pre-chopped to see if that works? If you chill your dough, do you put the cover right down on the dough, to keep it moist and prevent oxidation? It's definitely possible that the balance for the pecan cookies is delicate enough that the same variables in other cookies don't have the same problem, though, of course, the nuts are most likely. This is a real puzzle! I wish you well in your attempts!