That shower system is called "junk" lol. What a horrible idea.

Johnliu, that was a great write-up, very educational. Count me as someone OCD about my knives. I also want to emphasize that one's "taste" in knives is very individual. So, for me, regarding ceramic knives - I know they are really sharp, and maintain their sharpness much longer than steel knives, and are easier to care for (as long as you don't drop them). Having said that, I cannot stand the hard sound they make when chopping - that sound and how they feel as they strike the cutting board gives me the shivers. Obviously, this is a very personal thing! One more thing that John briefly mentioned that I want to expand on a bit is the type of cutting board. If you care about your knives, or care about the investment of $$ you've made in your knives, you should not use a plastic cutting board. They will dull your knives in just a few uses. You should use wood cutting boards. No one knows where the idea came from that plastic boards are safer - researchers at the University of Wisconsin have studied this perception that plastic cutting boards are better, and were unable to ascertain why people think this. Their findings were that wooden boards are safer. "The [University of Wisconsin] researchers purposely contaminated wood and plastic boards with bacteria and then tried to recover those bacteria alive from the boards. They also tested boards made from seven different species of trees and four types if plastic. They incubated contaminated boards overnight at refrigerator and room temperatures and at high and typical humidity levels. They tested several bacteria, Q Salmonella, Listeria and enterohemorrhagic Escherichia coli Q known to produce food poisoning. The results consistently favored the wooden boards, often by a large margin over plastic boards. The scientists found that three minutes after contaminating a board that 99.9 percent of the bacteria on wooden boards had died, while none of the bacteria died on plastic. Bacterial numbers actually increased on plastic cutting boards held overnight at room temperature, but the scientists could not recover any bacteria from wooden boards treated the same way. A major question is why wood is so inhospitable to bacteria. The researchers have tried unsuccessfully to recover the compound in wood that inhibits bacteria, and is continuing the research."

You have a lovely view and I think your idea of panels sounds great if you want to leave all that wonderful light. I'm Nana to two little ones and had two daughters--so I've seen this suggestion actually work---at least for food. We had the rule that you only eat sitting down at the table, bar, or highchair. Then hands were cleaned immediately after eating before they're allowed to wander through the house. So--no food gets on curtains. Now, :~) that doesn't take care of teething slobbery fingers on them or the windows, but it does cut down on the big stuff. And when they're helping you "cook", keep a damp cloth beside you so that when they've sampled and get down, you can wipe before they wander. Good luck and enjoy your inviting home!

see if a decorative traverse rod is what you mean. they have a channel on the back below the wall mount. the rings are not true round, but look round from the front. In the back they are seated int the channel to move. Movement is by pulling from the side by a cord or wand.