Overcrowding seems reasonable or a problem within the root system. When you said the one behind this in question was dead, my first impulse was insects or not enough light. It seems plainly to me that the one that was completley dead, did not get enough light and/or water. The backside of your dying shrub not having foliage is due to no light. There's no question about that. The front side appears to show signs (again reiterating) that roots that feed these dying areas are being choked (overcrowding) or not getting enough water since the leaves are turning crispy brown. I don't see any fungus on the leaves themselves, but that also doesn't rule out, phytophera which is a fungal disease in the roots (root rot) that cause certain areas of a plant to suddenly up and die. Photophera is usually present when wet winters are followed by dry summers as these growing conditions promote the fungus/virus...whichever. Droopy leaves, brown crispy leaves, that's seems to be conclusive to me that your shrub is not able to transpire water whether it be competing for it or whether it has root rot/phytophera. Of course as suggested, knowing which shrub it is could be of help. However, if the others are healthy and that they show no signs of not liking the soil or cannot adapt to the soil, I'd rule out that knowing which kind of a shrub is not necessary at all. Dax

chloenkitty: It seems to me that, being a novice to this, you probably didn't realize that there are longstanding discussions and debates that get reflected in posts here. You stumble across one of those tripwires and and then find people debating issues as though you were not even in the room. That about how it feels? First, I would say "not to worry." It happens to everybody who spends much time here. Conversations wander and you get lots of opinions on debates that may seem off "your" topic. For every post like Deeageaux's, Wekick's or bmorepanic's that addresses specific concerns of yours, there will be several others debating issues you did not even know you were raising. When you run into this debating society, some of what you may hear will inevitably go over your head, at first, or seem intimidating or even snarky to you. Because the conversation is in writing from folks whose are passionate about their preferences, what gets written may come across with unintended inflections and intonations. As you have discovered, if you say something about it, most folks will be clear that they did not intend anything hurtful or personal. And that is what I saw happening here. Conversations do wander. And when they do, I am again reminded that this forum is a kind of debating society where some of us have been participating for a decade or more. We have well honed opinions which novices may mistake for dogma and factual assertions and direct or indirect assaults on intelligence or integrity. All that has happened here is that you've stirred up a debtate you did not know existed and did not know that somebody might think important. It whizzed by you leaving you in the dust but was not personal. Beyond that, I've got some suggestions for you about focucsing on your developing preferences and proceeding with your choices. First, there is never going to be a right answer or even a consensus on what will be the best choice for you, as Wekick already pointed out. Frankly, every stove represents engineering compromises and design tradeoffs. Different mixes of theses will appeal to different folks and your preferences may change over time. That's one reason there are so many choices. Second, you have developed some specific preferences about design aesthetics. That's part of the package and, for the money, can be important. You do not need to defend those preferences from those who do not share them. In other words, you can get a Mercedes if you want one and others' preference are for a Subaru (or, like me, a used Subaru!). But what I like about hearing these varying voices that that they may help better figure out my own preferences. Third, you asked about getting a "grill" if you got a Viking 30" range but I think you meant "griddle." It is a vocabulary thing. Generally, around here, the term "grill" refers to something with open flame/heat beneath a metal grate, rather like what you see on a bbq grill. A "griddle" on the other hand, is a solid (often thick) piece of flat metal for cooking pancakes and the like. You might be able to order a custom design from Viking with two gas burners on one side and a built in griddle on the other. That would be expensive and, to my thinking, impractical on a 30" wide stove. I think it would be far more practical to buy a separate griddle which (a) will likely have a larger cooking surface; (b) can be stashed out of the way when you are not using it (giving you all four burners for other cooking),; and (c) will be a lot easier to keep clean. Brands that have been recommended here include Vollrath (even-heating aluminum griddle) and Chef King (traditional carbon steel -- can also be used on induction and other electric surfaces, too.) Fourth, Viking can seem an attractive looking choice particularly since they now have three year warranties as standard. (Most ranges have one-year warranties and require you to buy an extended warranty if you want longer coverage.) However, searching on VIking will turn up a history of not-so-great quality control and uneven warranty service for a significant percentage of customers. Also, the company was acquired by the Middleby congolmerate last year and the effects of that acquisition are still uncertain. Fifth, if you are looking at a Viking all gas range, you also might want to consider Dacor products, too. Right now, Dacor's pricing is significantly lower than Viking's and, to all appearances, the current Dacor 30" all-gas ranges seem like a better value. When it comes to electronics and electric ovens, Dacor has had the same kinds of issues that Viking did, but the all gas versions skip most of the electronics and seem inherently more reliable. Some poeple like the looks of the Dacor a lot more, too. Bmorepanic has just bought one and it should be due for installation shortly if it is not already installed. Hopefully, we'll get a report. Sixth, most "pro-style" ranges (such as Dacor and Viking) can be had with or without a riser in the back. (Note that "pro-style" refers to a design style and should not be confused with true commercial ranges of the sort that would be used in restaurants.) They all need a trim piece in the back for the oven to vent properly, but you have choices from "island trim" (about 1" high) on up to a tall-stainless sheet riser topped with a shelf. The island trim gives you what you would be calling a "slide-in." Technically and narrowly, however, the term "slide-in" is usually used for ranges that (a) do not have the thick backsplash/vent/control panel that is characteristic of typical of most "freestanding" ranges from major brands; and (b) also have a cooktop "overhang" on either side (kind of like the brim of an upside down hat.) The overhang is intended to to cover the gaps between sides of the stove and the adjoing cabintes and countertops. Seventh, the GE Cafe ranges are called "free-standing" ranges --- even though they do not have thick backsplashes/vent/risers --- because their cooktops do not overhang the gap between stove and counter. I've sometimes seen them referred to as a "semi-pro" style. EIghth, the electronics in major brand stoves (as with the GE Cafe) give you a lot of conveniences including self-cleaning oven functions. Some folks will not consider a range without self-cleaning functions, some think self-cleaning is undesireable for its potential adverse effect on the electronics, and others have health issues (the fumes can be irritating for those with lung problems, for example.) Ninth, you mentioned having had health issues. I don't know if those include lung problems but, if so, you might want to avoid a gas range and go with a magnetic induction range, instead. Magnetic induction basically makes the pan heat itself (which is different than other electric heating burners which glow like a fire and throw heat that way.) Since you are pretty much starting out fresh, and (I assume) will be getting cookware anyway, you would just need to look for cookware with magnetic metal in the base. You might want to have a look at the new GE PHS920 slide-in model. (There's an active thread on this range right now.) Tenth, if you are looking for a wall oven, I would definitely recommend going with electric wall ovens. More choices and, generally speaking, easier to install. "More choices" is probably not what you want to hear at this point, though. ;>)

I agree with Sophie Wheeler (of course!) I am not much on curtains unless you need them for privacy -they are just big dust catchers, something to vacuum or clean, the pets think you put them there for their personal amusement, and if anyone has asthma, it's a bad idea. I don't know if it is the lighting or my computer monitor or my eyes, but your coffee table and end table look a lot like driftwood to me. Are they supposed to? Or are they really brown? Can you sand them and make them brown? And really, having all three as a set is too matchy-matchy. Why not try something interesting and textural for a coffee table like a big round brass tray from India or Morocco on wooden legs or a colored ottoman whose colors you pick up in your throw pillows, such as a royal blue ottoman, or red, or rich brown tufted leather? You can put a big tray on top of that for serving. I love a beautifully made wooden tray, especially inlaid trays, like the ones from Spain or the Middle East. Or you can have made a sliding wood table (on wheels) to go on top of the ottoman if only a tray on top of the ottoman makes you nervous. Are those live plants? If so great! If not, immediately get rid of them and buy live ones. There are some marvelous indoor live ones that have color too, such as coleus. Do you collect anything that is natural that has texture and shape like seashells or pinecones or butterflies? Those are things that you can put on a tray on your coffee table. I would not have 4 pillows that are exactly that are exactly the same, that is a snooze, and the white pillows add nothing at all. I would use color, but if you are really allergic to color, than please, use fabric with texture! Velvet, silk, leather, leather and suede woven together, strips of silk fabric woven together, nubby weaves or knits, embossed velvets. These all come in your shades of whites, greys and blacks to give way more interest. if you don't know where to start with color, the best way is to go to the best ,( and that doesn't mean the most expensive, that means the most reputable) rug dealer around, and buy a knock your socks off gorgeous hand-knotted Persian carpet. Determine the size you need, pick out a few, have them all delivered to your home, and see how they all look and then decide. (Have a few really critical friends or relatives over too, since I can't be there :) Then once you do that, you can pick out a color or two to be your accent colors, and pick your throw pillows from that, and voila your color work is done, you just need to switch out the tables to something with more warmth.

Thanks a lot for your kind replies! I understand that smoke trees are not meant to be houseplants, but they were doing perfectly fine in the black plastic pot before the transplanting. I remember not over-watering the plant since I waited to water it until some leaves wilted, yellowed and fell off. Also, I don't think getting enough sun is the issue either because my eucalyptus is doing well in my balcony! As for the potting mix, I used the mix composed of coco peat + peat moss + humus + perlite + vermiculite and I added some worm casting to the mix. Unfortunately, I am from a big city in Korea, but not rich, so do not have any outdoor garden space at all! :( So I just have to do with I have... So...I would really appreciate if anyone please please please let me know if you would have any ideas about what is wrong with my poor smoke tree, especially in regards to nutrient deficiency. Thanks a million times!