I don't have a scanner, but here are the measurements... pillar 'a' 12 inches distance between pillars 46 inches pillar 'b' 10 inches slanted corner wall adjacent to pillar 'b' 35 inches depth of cabinet on slanted wall 12 inches Yes, it will be a cozy coffee nook, but as you can see from the photo there is a lot of wasted space, and the extra prep area would come in handy on special occasions. I want to close the hall with a knee wall and finish off the outer side with a panel and decorative leg to give the appearance of "built in", but can't visualize what to do for a support on the slanted side.

We did ours ourselves too. I'm so glad we did. We just went slowly. Most of our cabinets were impossible to take out in one piece, here's some of the stuff I remember. 1-We took the time to pound any nails sticking out over. I thought it was a waste of time, until later when we were dropping off at the city site. Worth the time to make safer. 2-We had a soffit I was planning on leaving so that we wouldn't have to make repairs to the ceiling. That didn't work out, it was attached to the cabinets. Don't go in expecting exact results. Things change around. 3-SLOW AND CAREFUL!! I had to repair two unnecessary holes in the wall because my fiance was having fun doing 'demo' like they do on TV. We were trying to salvage the walls (to save on costs and avoid turning it into a 'permit' job). 4-Plumbing and gas - I went shopping before hand to find a cap for the gas for the stove, it was a little confusing because I'm not well-versed in gas pipes. I managed to have the right thing on hand, though, thanks to the friendly neighborhood hardware store - it made me feel safer. The sink, though, I was unprepared for - apparently gases can come out of a uncapped waste pipe for the sink. We ended up just stuffing ours with a rag and duct taping it - worked out. 5-Like anything else, if you're doing with a significant other, schedule breaks and have snacks. This is the sort of project that is PRIME for starting a ridiculous tension filled fight (see #3, with unnecessary wall holes!) It just took us a few hours, we were pleasantly surprised. One more thing, if it's just two of you doing it and there are appliances involved, I HIGHLY recommend getting a set of those 'forearm forklifts' - it made moving appliances SO much easier, and I'm pretty wimpy Have fun! There was something really satisfying about doing the demo ourselves. And, if we HAD had our contractor do it, I'm sure I would have been kicking myself for 'wasting' the money. Unless, like folks said, you need abatement for asbestos. Some things are worth paying the professionals for! Here is a link that might be useful: Forearm Forklift

socks - Ground/milled - flaxseed made into a flour. I do my own using my coffee/spice *mill (hence the term "milled") like Bluebell66, while other appliances are called "grinders", but they essentially do the same thing - take the whole seed and break it apart into fine particles. I have other mills I can use to mill seeds - Porkert Seed Mill and Wonder Mill Deluxe, Jr., out of my bevy of mills. I teach classes about home milling - grains/seeds/beans/nuts. I would suggest milling/grinding any seeds fresh to get the optimal nutrients out of them. I use about 2-cups of ground/milled flax/chia seed each week and store it in the freezer. If I had to purchase commercially milled/ground seeds like flax or chia - I wouldn't use it at all because once the hard seed "coat" is broken, the natural oils are quickly oxidized (exposed to oxygen), which quickly turns those oils into a body-damaging free radical and the nutrients quickly degrade. The oil goes rancid - and rancid oils don't have to smell rancid to BE rancid. If they smell rancid, they have been so for quite some time. As always when it comes to milling - FRESH IS BEST!

Tishtosh, thanks for the report! Next time, since you're warming the coconut milk anyway, you can easily condense/evaporate it yourself (unless that's what coconut cream is? (I'm allergic so clueless on that point)). If you want the oats to absorb more/better, you can stir them in first and let them soak up some of the coconut milk before you add the rest of the ingredients. Writersblock, many thanks for the complete info. I've only been to Florida the once, but Key lime pie was also made here, brought by people who'd come from Florida one assumes. Probably made with Mexican limes, which are pretty similar if not the same. As you said, it had white flour crust (can't comment on the shortening--I assume also lard, though maybe vegetable) and meringue. The Key lime pie I had in the keys was even better. Nothing like getting it from the experts at the source. :) I was shocked once, just as you say, post-grasshopper pie era, to be served something called "Key" that was this hideous dark green (one assumes Persian limes) and had graham cracker crust and whipped cream. I said, "that's not Key lime pie" and sent it back. It might have been good, but I was too let down to try. Interesting about the cow economy in Florida. I'm beginning to think maybe someone said something about that when I was there, the more I think on it, but I really didn't know at all. I was about to ask questions, but don't want to go on a tangent of a tangent so I'll just look it all up.