I think that Christopher Peacock kitchen does have a lipped cutting board sitting on top of the marble -- just like the oldalgebra and homepro01 have mentioned. I suspect it looks different because if you are Christopher Peacock, you get a wood artisan to create a custom piece for you and it is made to fit over the edge of the marble and back under to the cabinet so that it looks perfectly finished and it stays in place better when working at it. If you are going to pay for a CP kitchen, you certainly aren't going to photograph your kitchen with a cutting board you could buy off Amazon, and if you are CP, this is one of those things you sell your client on -- art as function. Looks great and protects the marble even if you don't cook in the kitchen.

egganddart: Cottage Garden Forum....you look under Garden Forums. The recipes are in the Conversation section. You are probably looking in the Home Forums. My son and DIL are chefs and are at a local restaurant owned by a friend. If you are interested it is YellowHammerRestaurant.com in Waverly AL. I have heard his stories about the huge Hobarts they had in the Marines when he was in the service. He uses a KA now since he doesn't have to cook for 800 anymore LOL> I agree that refined carbs are pretty bad. Like you the complex ones are the ones that fire my engine. Amy I know there are Rails to Trails up there and we have them too here. They are really catching on everywhere. There is a magazine that comes out and all it has in it is R2T all over the US and Canada. Great magazine. I have a great selection of trails from 15 min to 1 1/2 hrs to choose from. Here goes: Bartram Trail - Tuskegee Nat'l forest Pine Mountain Trail - Pine Mt Ga McIntosh County Park - Carrollton Ga Sweetwater State Park - Georgia Cheaha St. Park - Alabama Oak Mt State Park- Alabama Chewacla State Park- Alabama I think that is a pretty complete list. I go to the Bartram trail the most as it has several different sections. Upper which is 4 miles out / 4 back. Lower which is 9 mi out/9 back, Pleasant Hill which is rolling and combines dirt road and trail for 4 out/4 back. The Horse Trail which is 14 continuous and can be made into loops with upper Bartram if you know the way. I mostly go alone these days . My best friend moved to Carrollton ga and he and I try to run together 1x a week sometimes 2. We are planning a road trip the end of March and will combine running trails in Fl with mt biking and Blue Grass music at Live Oak. I have to make my fun where I can as there are no "play pals" around that want to do this kind of rougher stuff. They all want to be on roads and watch their GPS for the number of miles and how fast they go. I got away from that years ago and now do it 'cause I can and 'cause I work on stuff in my head while I run. I have done 24 UltraMarathons, from 50K to 100 milers. I loved that but it got so expensive to travel and so I just do what I can now. If you Google "Maryland Trail Running" there is a bunch of stuff. One in Towson and another one I didn't recognize. There is also an Adventure group in Catonsville, where we used to live in 1973!! If you tell me what town I can find more specific stuff. Usually state parks are the best. Also UltraRunning Magazine list all the races by state and the race directors all know the best trails and you can hook up through them. Let me know if you want help or more info. Caroline

Wood movement 101: Wood moves in thickness and width* but negligibly in length. The breadboad ends and the liquid nails are preventing it from contracting so something's gotta give. You cannot stop wood movement but you have to accommodate it. *technically, radial and tangential movement. https://www.familyhandyman.com/project/wood-movement-101/

My 2 cents… at the very least you want softened. I honestly wouldn’t even recommend softened unless you have an end grain or framed butcherblock as chipping will be a problem. I prefer an eased edge, which is a 1/16 to 1/8 roundover. An eased edge is going to appear visually square, but be less annoying to bump and have fewer maintenance issues than a softened edge. After that you get into the small roundovers. These usually start at 3/16 and go up from there. These will still appear pretty square on a large, thick butcherblock but are noticeably softer. I don’t really love 3/16 or larger roundovers. I feel they start to move away from the feel of butcherblocks to wooden counters, as butcherblocks were traditionally thick and “square-ish”. Good luck