You might know some of this already, seysonn, but the super simple approach to fertilizing would be to premix up to 1 tbsp of controlled release fertilizer (Dynamite All Purpose Select, for example) per gallon of potting mix and then to apply a soluble fertilizer (Dyna-Gro Foliage Pro, for exampe) at every watering. In general, aim to provide the soluble fertilizer at label rate weekly (so if the recommended rate is 1 tsp per gallon you'd simply divide that by the number of waterings per week). The CRF provides a steady source of nutrients throughout the growing season (which is especially valuable in prolonged wet weather when you don't need to water), and the soluble fertilizer gives you some control over growth rates. If you want to slow down vegetative growth, for example, you can reduce or withhold the soluble fertilizer (or you can alter the NPK ratio with a supplementary product like Pro-TeKt, which can accomplish the same thing). This post was edited by shazaam on Sat, Nov 9, 13 at 10:50

The comments are very useful (hopefully for others as well. I include a link at the bottom for those who wish to see how I plan to pack all these appliances in such a small space (about 70 Sq. Ft.)and remain true to my word of having at least 96" of useable counter space:) Yes, I do cook, although I kind of gave up a couple years ago because I got sick of the kitchenette being so small (6' 6" includes 20 inch range, apt. fridge and sink with a little counterspace wrapping around a corner. I do a bit of Asian cooking (got to be really careful of grease so I don't do this much), baking, etc. Thinking that a good range is the most versatile option to go with in a limited space. Rococogurl is talking sense here. It may be because she's a designer and looking at the total picture rather than just the appliances, but I do realize there are a lot of guys living around here who just don't cook. I like to cook and figure a little more kitchen (especially the counterspace) will entice me to do more. But what she is saying (I think) is look at the over all scale of your place and don't put some really serious piece of equipment in that's out of whack with the rest of the house. I have a 20 inch apt. range now and IT heats the apt. up a bit in the summer. In the winter it's fine because this old parlour room with it's tall ceilings and leaky insulation runs cold. Anyhow, I don't roast much turkey in August, but the point is well taken. Any of these ranges will heat up the room depending on what one does with it, but yeah, the bluestar or capital, american, viking ranges should all do about the same thing in terms of heat in the kitchen. But the appliance should match the lifestyle is what she's saying, which is a very good point. However, that being said, is a pro style range the best "all purpose" tool for someone who wants to do a variety of different cooking stuff? I mean my neighbor bought Gaggy ovens because she is a baker and she isn't that thrilled with them. I am just looking for a good "down the middle of the highway" choice that I will really enjoy. (Yes, I know the blue star owners are revving their super nova burners cheering, but probably any of these fine ranges will work including a Bertazonni or FP etc.)? The reason I am looking for power in a range is versatility I guess...? Still defending the Northland Company (I don't know why because the battle seems lost with the Liebherrite's out there:) These are extremely well built (I would say much less tinny than the Liebherr). There nothing special other than a very good looking tall thin built in with a stainless door and top mounted compressor. Insides are all metal and they go for about 3800 street price so they aren't cheap by any means--they also hold as much as a much wider fridge which is good for the space starved. The Liebherr's are really nice, but the construction isn't all metal. If I had room for their 30 inch built in I would get it. I am really going for a clean box look rather than anything else, thus the Northland. Who knows I may slash the budget and get a Liebherr before this is over. I don't like the integrated model that much as it doesn't hold that much. Apt. is about 400 Sq. Ft. in an historic district in Brooklyn. No other washer dryer facilities available. I carry the stuff to a service/drycleaner. Please have a look at the picture. Some people may have issues or comments about so much stuff being packed together space-shuttle style with virtually no under counter storeage, but there are no "win-win" scenarios with trying to do all this in such a compact area...I know this is an appliance thread, but readers may want to have a look at the rendering to get a better idea. Thanks Again. DOug http://photos.gardenweb.com/home/galleries/2007/09/microkitchen_plan.html?cat=my_favorite_room Here is a link that might be useful: Micro Kitchen Drawing

I like partial overlay. In my last home, I had partial overlay in my kitchen, living room built-ins and office cabinetry. They were all custom cabinets. The house was a tiny (880 s.f.) 1960's box near the beach. There wasn't much dictating style for the neighborhood (we had a flat roof and our neighbors were in an 1800's Victorian), so we just did what we wanted. In my current home, we have inset cabinets in the kitchen, which I love, but I think if we didn't have a budget for the inset I would have gone with partial overlay again. I just like the look. I think the above examples are beautiful. Here are a few examples from my previous home of partial overlay (sorry, only one kitchen example). This was our living room. We installed the fireplace and surrounding cabinets which were partial overlay. This was a Tuff Shed that we turned into a detached office. Our lot size was only 2200 s.f. so space was tight! The previous owners had installed the shed, but when I was pregnant with our daughter, we turned the shed into our office with custom partial overlay cabinets. Here is the partial overlay kitchen cabinetry (and laundry room beyond) that was installed by the previous owner.

I think the pictures show that two islands would work better. Really :), I was thinking maybe not until I saw the pictures. I wouldn't be overly concerned about where the 36" oven ends up. Two islands or one island will cover it up anyway. The one thing I would probably not do with it is place it on the entertainment side of the prep island. It would be a bit awkward to run around the island to check it... You could think of the entertainment island as more of a bar with seating. If there isn't some reason why a sink there would be outrageously expensive, I'd do the sink and perhaps a snack size micro. If that thing next to the ref is an icemaker, I'd move it to the bar. (I can't make out if its an icemaker or trash compactor.)