I used to grow First Prize. I would like to again if I can find room. First Prize got its name for a reason. It can be downright gorgeous. It was AARS 1970 and was the top show rose in the American Rose Society point tallies for 17 years. It was edged out be another nice, but disease-prone rose called Touch of Class and several others along the way. First Prize had generally good blooming, reblooming, and growing characteristics across the country. It did have two major downfalls. It didn't like winter, and its form was not consistently dependable. That is, the spiral centers with high points that exhibitors swoon over wasn't always there. Depending on climate, season, and cultural practices, the blended color was anywhere from shaded pinks to a gradation of ivory through pink to almost red. I believe that if you add Messenger to your spray program you will not have much of a disease problem with this rose. I have not grown this rose with the Messenger and fungicidal spray treatment yet, but the majority of roses I have used this combination on are clean or nearly so. Even my worst offenders, Osiria and Sundowner, do better with the Messenger supplement than without. I myself would give the First Prize a try just to see how well it actually does because in its day it had quite a following as the fad show rose. Just keep it sprayed and well-fed during the growing season.

You don't have enough room for that island in your space. As others have pointed out, it's too big. You do not have room for seating at the island + the table - you need at least 54" (and 60" is much better) b/w the island counter and the table edge. I speak from experience - I have 48" b/c of a mistake I made and it is not enough - I need another foot! Do you really need three seating areas? Island, Nook, and DR....that's a lot of seating! Your Nook is a bit narrow - can you still modify the exterior walls? It would be nice to have wider aisles around the table - especially if you plan a round table. In some respects, a round table takes up more space than a rectangular table. To accommodate more people, a round table must be deeper - you'll probably need a 42" wide round table by the time your children reach the pre-teen years. It would be nice to be able to have 42" of aisle space on the "top", left, and right sides of the table in the Nook. I put in a rectangular table b/c of the need for a wider aisle b/w the table and island. If you want a round table, I suggest making the Nook at least 6" deeper. I think the current width would be fine if you have a 42" round table. [Aisle recommendations: 36" to edge past diner and 44" to walk past diner.] Are you measuring aisles counter-to-counter or cabinet-to-cabinet? Cabinets, without doors, are 24" deep (and that's how most are represented in designs - without doors). Counters are 25.5" deep. If you're measuring cabinet-too-cabinet, then your aisles are 3" narrower than you show. Personally, I don't like cleanup sinks or ranges/cooktops in an island - they both take far too much space away from the island and negate the best thing about islands (and peninsulas) - that wonderful expanse of uninterrupted workspace (except, perhaps, for a prep sink). (There's also the safety issue for ranges/cooktops if your island isn't at least 48" deep, but you aren't showing one in the island, so no need to continue with that discussion.) Cooking Zones should be the most protected zone in the kitchen - you will be dealing with hot items when cooking and moving around with boiling water, etc. The last thing you want is traffic getting in your way! (You don't want to trip over a child or run into someone coming into the kitchen to raid the refrigerator or get a drink while carrying a pot of boiling water to the sink to drain!) So, what do I recommend? Consider changing the island to a rectangular island. It will fit better in your space and it will give you room for seating at the island as well as decent aisles in general. Consider moving the cleanup sink, DW, and Cleanup Zone to the "bottom" wall Consider moving the Cooking Zone and range to the left wall Consider adding a prep sink (smaller than a cleanup sink) to the island making the island the Prep Zone Getting rid of the small wall to the right of the "bottom" wall to gain 4.5" and allow you to.... Move the refrigerator to the bottom wall so it's on the perimeter of the kitchen and easily accessible from the FR for snackers to access without those snackers getting in the way of those working in the kitchen. Is that bottom area 11'1" like the "nook"? A possibility: Details of the layout above: Overall: It separates the Cleanup Zone from the Prep and Cooking Zones - something to strive for b/c it allows several tasks to be going on at the same time, it doesn't mix the dirty dishes with the prep and cooking space, and it allows you to separate the prepping and cooking storage from the dish storage. This separation of storage allows you to easily store items at their point of use - no overlapping and people getting in each others way! It reduces zone-crossing - having to cross another work zone to go to/from appliances (especially the refrigerator) and dish storage Aisle widths are much better for a multi-worker kitchen and for seating at both the island and the table (no more back-to-back seats!) Cleanup Zone: Moved to the "bottom" wall Deeper counters as well as deeper storage (30" deep counters, 27" deep base cabs, 15" deep uppers). This gives a lot of storage for dishes, glasses, silverware, etc. as well as space for prepping as a Secondary (or Tertiary) Prep Zone. Wider aisles to accommodate traffic Single-bowl 30" sink base with a 27" to 29" wide sink - plenty big enough for the vast majority of needs. (There's a prep sink in the island for a "second" bowl...more later) Dish storage (as well as glasses, silverware, etc.) is right where the DW is, so unloading and putting the dishes away is easy! Dish storage is placed such that it's easy to get to from the Nook as well as the DR - both w/o crossing into the Prep or Cooking Zones. Refrigerator: Has been moved to the bottom wall - it's not quite on the perimeter, but it's located so it's accessible from the Nook, DR, and FR, w/o cutting through the Cooking Zone or zone-crossing when prepping or cooking. Because of the deeper Cleanup Zone counters, it looks built-in and does not look like a "standard" refrigerator. The other things that make it look built-in are the finished end panels on either side and the full-depth cabinet above the refrigerator (it's either 27" or so deep or it's 24" deep and pulled forward so it's flush with the refrigerator carcass (box) Prep Zone: Prep Zone is in the island. Locating the Prep Zone in the island allows you to visit with guests, help children with homework, or watch the TV in the FR while prepping. Since 70% or more of the time working in the kitchen is spent prepping, it makes the most sense to have the Prep Zone in the most desirable spot. There's no conflict b/w the Cleanup and Prep Zones - no fighting for sink space, counter space, or a place to stand! Prep Zone is directly across from the Cooking Zone - making the prep sink handy for both zones. The aisle b/w the range wall and the island is 48" - ideal for when your family starts helping more - you'll be able to have several people working in the Cooking Zone and in the Prep Zone at the same time. The Prep Zone is protected from traffic. While it's true that the Cooking Zone is the most important zone to protect from traffic, the Prep Zone comes in a close second. You're using knives, etc.... There is a prep sink in the island to provide water for the various prepping tasks that require it. A trash pullout is in the island for the trash and recyclables generated while prepping There's a 12" cabinet for cutting boards - placed right where you need it! There are 45 inches of prep space on the right side of the sink and 20" on the left side (more for landing space,though). The refrigerator is placed such that you can unload your ingredients straight from the refrigerator onto the island where they're needed without having to unload in one place and pick them up again and carry them to your Prep Zone. Island: The island has plenty of storage for both often used as well as seldom used items - in addition to the storage in the Cooking Zone and Pantry. Seating at the island will accommodate all four of you (although, I think the table is better when you're all together for a meal). The seating overhangs are sufficient for all - one seat even has a deeper overhang for someone who is tall or has long legs. So many people skimp on seating overhang that it becomes uncomfortable for average or tall people to sit for very long (unless you enjoy "straddling" the cabinets or leaning way over to reach the counter - I don't, but YMMV). Orientation of the island allows you to interact with others both in the kitchen as well as the FR - you're facing the "action". Cooking Zone: The Cooking Zone is now protected from through-traffic as well as incidental traffic in the kitchen. Traffic will go around the Cooking Zone - whether someone needs to use the MW, wants to get into the refrigerator, or wants to cleanup the kitchen (or DR or Nook). There is plenty of room on either side of the range for both workspace and landing space. You should have at least 24" on each side. The MW is in the Cooking Zone but on the periphery so you can easily use it while prepping or cooking. Outsiders can also use it w/o getting in the way of the cook (or the person prepping). The MW is near a water source (prep sink) - most MWing requires water be added. The MW is near the trash for the easy disposal of the wrappings - again, w/o getting in anyone elses way. There's a 12" cabinet for tray storage - cookie sheets, cooling racks, roaster pans, etc. Note there is an 18" trash pullout in the Prep Zone and near the Cooking Zone as well as one (21") in the Cleanup Zone. The most important place for a trash pullout is in the Prep Zone and near the Cooking Zone. Far more trash and recyclables are generated while prepping and cooking than any other task - and for longer periods of time (and more often). If you only want one, then consider moving the 18" one down to the other end of the island so it's somewhat close to the Cleanup Zone - but don't remove it from the Prep Zone. Even the 21" one is too remote to be of much use during prepping and it's even worse for cooking. I think you have plenty of space to accommodate two trash pullouts - but it's up to you. 54" b/w the table and island. There is no longer direct competition for floor/aisle space since there are no back-to-back seats (island seat is farther to the left than table seats), so 54" is fine. [Edited to add detailed explanation of layout[ This post was edited by buehl on Sat, Jul 20, 13 at 11:04

Hi Julie, both sketches look lovely and would depend on where the preference is on flow of traffic from house, outdoor furniture arrangement, do you want to swim laps, etc. Which side has the preferred view? Do you want sun or shade at certain times of the day in summer? I'm also a first time pool owner and you asked about our "mistakes". Well, I planned a simple rectangle pool (no spa) and the large ledge w steps is in one corner. Everyone assured me I would "see" the steps. I've only been swimming a few times and have already stubbed my toe badly 3 times! When you're walking around a pool and talking you're not looking down to see where your feet hit as you take a step. Makes me long for the old days when the ladder was clearly visible and off the floor!

I don't generally comment on layout posts because I'm not qualified at all in house design. But I have learned a bunch from reading others comments about what might work and what might not work. Assuming this works with your site, I like this plan mostly. As far as stock plans go, it seems like one of the better ones. A few comments that I do have but are pretty minor.... 1) I think the entrance from the garage will be quite functional. You have a locker/cubbie space to drop coats, shoes, bags, etc. A closed off coat closet for bulkier and lesser used coats and this could be your guest closet. And the pantry is accessible from the kitchen. 2) The kitchen layout needs work but I think its placement in the house is OK. I'd seriously consider a 'drop zone' area for mail, keys, and other assorted stuff that gets dropped on my kitchen island daily. Maybe where the refrigerator is. You need to tweak the whole kitchen layout to make it more functional. 3) I'd put more windows in the dining room...on the left side so you have light from all 3 sides (including the door to the back). I'd actually consider replacing the dining room door with a window. It looks like the whole wall of the great room is full of doors, so do you really need another door? 4) Will you really use that screened porch? Seems like its in a location that won't have great views and kind of looks like an after thought. Plus if you can get rid of the door from the dining room, that opens up more kitchen layout options. 5) Put more windows in the master bedroom. On all the walls you can. 6) The laundry room isn't very big and those 2 doors limit the space even more. I don't have any better suggestions, but maybe a whole tweak of the powder room, laundry and master bath space could fix it? 7) Do you need a 2nd fireplace in the Living room? 8) Full disclosure, I'm not a fan of 2 story great rooms or foyers. If you put a ceiling in the great room, you'd end up with a great bonus room upstairs. Don't know if you have kids or not but that would be a great space for a toy/play room. I've got 2 kids with a bonus room upstairs in our house I don't know what I would have done without it! I think your great room can still be quite 'great' with the walls of doors on both sides and make it 10' foot ceilings. Good luck!