I can't speak for others on this forum but I tend not to plant anything in "clumps" and take a wider view of my garden beds. I do plant perennials (not hostas) in groups of three at an angle to a path or walkway. This generally translates to a more noticeable impact with some perennials. Astilbe comes to mind due to its airy foliage. It's often suggested that planting in groups of 3 or 5 offers sufficient impact. Multiples of some perennials can provide a more significant impact in a garden bed as opposed to "specimen" plants (i.e., one here and another a few feet away).

Now that should keep you young--at least at heart!

ptamom - you cracked me up...I believe they are Cypress trees. They work well to "block" neighbors :) Thanks aliris. We still haven't sealed the granite. I tested a "sealer and enhancer" in a corner and it darkened it, which I didn't want but it was the only sealer that said it was for "honed" granite. Not sure what to do now? Of course the people at Home Depot and Lowes have no clue what I'm talking about when I try to describe our stone and the texture of it. DH is currently installing "the pig" aka the garbage disposal and hoping to have running water for our sink by midnight tonight. Fingers crossed. I've spent ALL day researching hardware. Such a small thing causing so many questions. Not sure why I'm second guessing myself now when I thought the decisions had been made a while back. Maybe because now, hardware is actually ready to be installed? Tomorrow we have a birthday party to go to but hoping DH can get the fridge and possibly even our new Bertazzoni range and hood in tomorrow. So excited!!!

krabbypatty: Glad you're finding that your plan is workable. We do like our kitchen--we spent $ on the "infrastructure" in order to get the space--a high priority. A goal was to not have to say "excuse me" in my own kitchen. Each of the vital areas--sinks, breadboards (cutting boards, range--have two exits from them so that no one is trapped there, with the possible exception of the most used cutting board/breadboard which is in the crotch of the peninsula side of the U. The "sandwich station" pullout next to the refrigerator has proved to be a really wise idea. There we cut tomatoes, butter toast, open and cut cheese, pour milk into cereal, serve ice cream, plunk grocery bags. We're really enjoying the freedom to spread out. The dehydrator's been resident on the countertop for 2 months yet we still could do other activities. (It goes into storage pretty soon, as soon as storage closet gets shelves and a door.) Recently two couples joined us for dinner. I went to one corner and zoomed up some blender salad dressing. Went to another corner and pulled out materials for popovers and heaved them into the oven. Two women and I all messed with veg peeling and cutting on the peninsula and built two casseroles and a salad. DH puttered around with two marinated Alaskan salmon and headed to the grill on the deck and bothered no one. Various adult beverages were served in appropriate glasses at the top of the G and yet I could continue working and orchestrating, uninterrupted. Used dishes began to pile up but it didn't matter. Our flatware box was open and ready on the peninsula all through the dining room meal and was consulted twice. Afterwards,well meaning helpers began messing with the dishwasher and I didn't care. __ Drake the Lab claims to run the place. We've developed a new command: "lobby!"so he will leave the G and go to the very spacious T between the two corridor halls and take his blinkin' dog chews or whatever with him. He loves to carry about wood hunks or plastic pop bottles. Also a nested pair of large black plastic flower pots, one inside the other, a clumsy toy that has survived for 3 months without being torn apart. Needless to say, I'm concerned for the future of the oak floor, but hey, DH chose it and he installed it and Drake is HIS dog. Buehl: Not sure if I've ever seen your kitchen. Thanks for the photos and the description of the scouts in the kitchen. That brings back fond memories. Good of you to work with these kids. Many children today don't much exposure to real cooking. Or proper understanding of eating with others. Sounds like your well-planned islandless kitchen is up to all kinds of adventures.