He SHOULD be able to do it so it looks like the original installation. As for how happy he'll be about it (read that to say how much he'll charge you for it), I couldn't tell you, and of course, you'd have to know that before you can tell whether or not it's worth it. Wouldn't hurt to ask.

Well, I can't find the recipe I was thinking about, but I found these online and they are similar. Grapefruit Granita 2 cups Florida pink grapefruit juice 1/4 cup sugar 4 mint leaves 4 fresh Florida pink grapefruit slices In saucepan, combine grapefruit juice and sugar. Bruise mint leaves between fingers and add to saucepan. Bring mixture to just boiling, stirring to dissolve sugar. Remove from heat, cover and let stand 5 minutes. Remove mint leaves. Pour grapefruit mixture into ice cube trays; freeze. Just before serving, place a single layer of frozen cubes in food processor fitted with steel blade. Pulse 12 times or until no large chunks of ice remain. Spoon granita into stemmed glasses. Garnish with grapefruit slice. Repeat with remaining cubes. Serve immediately. Serves 4. Grapefruit Granita A web\-exclusive recipe from Italian Cooking and Living 1/2 cup sugar 3/4 cup water 2 1/2 cups red or pink grapefruit juice, bottled or fresh squeezed 2 tsp. lemon juice, preferably fresh squeezed Sprig of mint to garnish In a medium saucepan, add the water and the sugar and stir to combine; make sure to put the stirring spoon aside. Heat the mixture over medium high heat without stirring until mixture reaches a boil. Again, without stirring, cook mixture for about 5 minutes or until sugar is completely dissolved. Remove from heat and allow to cool. When cool, add the grapefruit and lemon juice and stir with a clean spoon. Pour the mixture into a 9x12" or other large, flat dish so that the mixture doesn't come up too high along the sides of the pan\-you will need room for stirring. Place the pan in the freezer, making sure it is level, for 30 minutes. After 30 minutes, carefully remove pan and place it on a steady surface. Use a fork to stir the mixture thoroughly, making sure to break up any ice crystals that have formed along the side or bottom of container. Return the pan to the freezer and repeat the stirring every 30 minutes, making sure you break up any large chunks that form, for 3 to 4 hours or until mixture is thoroughly frozen. Fluff with a fork and spoon into small coffee cups or ice cream dishes. Garnish with mint. Serve immediately or return to the freezer in serving dishes for up to 4 days. Serves 6 Champagne Grapefruit Sorbet 3 cups good quality Champagne 1 cup sugar 1 1/4 cups water 1 cup pink grapefruit juice, freshly squeezed 1/3 cup lemon juice, freshly squeezed Pop cork from champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart container; set aside. In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes or until cool. To champagne, add sugar syrup, grapefruit juice, and lemon juice (do not strain pulp from juices); stir until thoroughly blended. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings. Linda

Oakley - I get what you're saying. I guess my house doesn't scream tons of color. I do have some candles and other accessories that aren't in these pics but overall my house is more muted I suppose. Funky - Good point about Reno's being more grounded. Those were the words I couldn't find. You're probably right but the thought of dark doors still hasn't left me . . going to wait, going to wait! Natal - Yeah, I've been searching and debating about a rug. Rectangular ones the correct size for under the table seem almost too large for the floor space (ends up too close to the wall with no pic). I may have to go with a round rug. Leah - *Smacking self on forhead* I know what cleats are. :) I'm a little sleep deprived as of late and it's showing. Thanks for mentioning to go to her blog. It was nice looking at all the window treatment pics. Nanny - I'll try some fruit or something on the table. I do have a glass pedestal on the island that we use for real fruit so the fruit may be too much for the table also?

Same situation, considering a budget renovation, for a U shape kitchen without much large expanses of counter if you take into account range, fridge and sink. I have trouble spending 3 grand on quartz that i dont love. Marble would be great but everyone rips on how it ages. I am considering modern plywood edged thin counter with white formica or 24*48 marble tile (testing now to see how they fare in our kitchen for a few months). Marble tile counters would cost $300 and have 5 total seams: 2 at corners, 2 at the edge of sink (so small) and 1 in a recessed area likely to be hidden. With 24" instead of 25.5", i would likely need a sliver at the back, which is also likely going to be hidden in most cases by; small appliance like toasters, storage containers, etc.. I know it is seen as a huge no-no but getting nice looking counters for $300 vs $3000 makes me consider it. I also thought about integrating them in a wood or brass "inlay" style to make the edges more "on purpose" but i hear wood edges dont age well by water areas.