Saying urea is too expensive shows your lack of understanding of granular fertilizer. 46% nitrogen is the highest percentage of N you can get in granular form. 90% of the blends out there use urea and maybe a little ammoniacal nitrogen from ammonium nitrate. If you bought a 50# bag of 34-0-4 for $12 per bag, a bag of 46-0-0 Urea at $16.24 would cost the same per 1,000sqft. That bag of 34-0-4 was probably sitting in someone's warehouse for the past year and that's why it was $12/bag. The 34% nitrogen in that blend was probably urea anyway, unless it was ammonium nitrate. And the 4% potassium does you nothing unless it is carrier for a control product - especially when potash is like $1000/ton right now. Blended at the same time period, a bag of 34-0-4 would cost you more per 1,000sqft than a bag of 46-0-0. Is there any form of slow release in that bag of 34-0-4, such as SCU, IBDU, UF, PCU, etc? If so, you are wasting money since you don't really need any form of slow release after top growth stops. If there isn't any slow release and you are applying it in September/October before top growth stops, all of that nitrogen will go into the top growth instead of the roots in that time period. So you can't claim it's a winterizer, since it will do nothing for your carbohydrate stores, root growth, or holding color through December. That would be a fall feed, not a winterizer. You said that you usually don't post here. Let's keep it that way. You are putting bad information in front of homeowners and newbies that come here for free advice. Why would a homeowner spend money on a sprayer and a jug of chelated iron that will probably freeze or spill in their garage over the winter when a good granular fert program including fertilizer with iron will get you the same/better results? I would like two lawns, side by side, one using the late fall urea apps, and the other using your spring chelated iron idea. Under the same conditions, the lawn with the late fall nitrogen theory will have deeper roots and hold color longer without excess top growth in the spring. Saying using most of your Nitrogen in late fall is not necessary is putting bad information in front of gullible people.

I love almost all of these, although that "target" kitchen was awful and expensive, I bet. I see a theme on many of these of no uppers and no paneled appliances. I think that is what helps to make them unapologetic kitchens. I find that that look is more about function, yet it also has loads of "form" to me. I love the phrase comfortable retro modern. I have been trying to explain to people that I want a retro modern 1930-40s look for my kitchen and that I am trying to make it comfortable and welcoming most of all. People understand a 50s or 60s vibe. They understand Victorian, but there were a lot of years in between! I hope when mine is done it will be quirky and happy. I want it to be a place where everyone knows they will get a good meal and where real ingredients will be used. Nothing pretentious or highbrow. My garbage can will be a garbage can. People will be able to find it and know what it is. My fridge and freezer will be visible and open to all. The stove is vintage and is not a high end restaurant grade stove. I am cooking and baking for family and friends here. I hope to have enough space to hold my gadgets and room for others to hang out and hopefully, pitch in. I'd also like to not feel like I am far away from the action when I am cooking so it will be open plan. I don't need to hide it away. It will be more Julia Child functional than "Something's Got to Give" designer looking. I also don't want it to look like I took it out of a showroom and copied into my home. If I am successful, a new guest will not have a clue what year it was done. BTW - I am a real estate agent and can't stand the same old, same old. Too many houses have expensive kitchens with nothing special about them. Boooorrring. Buyer's don't buy safe and 100% neutral. They want something to be excited about and to tell their family & friends about prior to moving in. Most people want a little style and don't want the same look as everyone else's. It is a myth that people should do things all neutral to sell. While some common elements are fine and make people feel safe about them, there should be something that is a little special, or dare I say, quirky, about a kitchen. People buy when they are thrilled and intrigued by a new kitchen. An older kitchen will matter less, but if they are paying for improved, they want it to have some feature/s that are unique.

Kisaacs - THANK YOU!!! This is just what I was thinking! Your instructions & pictures are such a help - DH was skeptical & I think reluctant to add to the job, but he saw your instructions and was on board! He even started to list the places we could add them!! imrainey - your drawer was my inspiration! I think it was in a thread about step stools : ) Talley Sue - good call with the keyboard slides - one drawer will go next to a heat duct - so if we top mounted the slide we'd have more room.

jterrilynn - LOVE your kitchen! What is the yellow color on your cabs? Are the mirrors on the doors? I'm thinking of putting mirrors in the backs of the top 'transom' cabs in mine. I store most of my most-oft used spices/herbs in the fridge doors in zones. I color coded the tops according to type (herbs, chilies/hot, baking, etc.) I have a big box of Penzeys bags in a stand-up 'file' box in the freezer for replenishing. I have a few seasonings right by the stove in a wrought iron shelf on the backsplash next to the stove. I know the fridge/freezer isn't optimal but, for me, it keeps them fresher. Your moveable block looks really convenient. I wonder if I'd have room to have one of those but don't know where I'd store it when not in use. Thanks! rhome - You are right - no guarantees, that's for sure! When I am in the market for anything like that, I do an intense research & try to minimize the risk. Plus, the dish drawers are very expensive. cpartist - Your trip sounds fun! Where all did you stop? I've been up here since '72 and I've never been on a cruise. I guess you have to be a tourist to really see Alaska :) I would never have considered a single-bowl sink if it weren't for GW so I'm paying attention to the advice given here. Yes, I need to get out my yoga DVD - thanks! :)