Decisions...
12 years ago
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Decisions, decisions, decisions...
Comments (3)Hi romy718, Here is a draft layout of my plan. Other than shifting the middle island slightly and giving it that extension on the bottom end, this is the footprint of the existing kitchen, which is dark and not optimally functional. To give you an idea of the current space, the island on the lower right (with a designation "prep sink?") is where my kitchen sink is now, which is approximately 15' away from my cook top. My oven and microwave are inserted into the top left corner taking up an inordinately large amount of counter space. By moving my sink I gain functionality, and even though I lose the upper cabinets that are on the existing wall to a new window, I gain light. By moving ovens I gain counter space. I lose my desk, but there is still a space for dropping stuff off, which will be smaller and thus I hope it will make for less of a visual eyesore. I am also most likely to use a 42" refrigerator and thus won't need the refrigerator drawers. As for size, the long refrigerator wall is ~17', the range wall is a little over 13', and the wall where the sink goes is ~12'. The bottom side opens to the family room and the lower right opens to a breakfast room, which will remain untouched. Any comments on design? I have the room for the 48" range, I'm just not sure if I want to give up that nice large oven on the 36" range. What about the oven stack right next to the fridge, versus having (left to right) fridge then pantry then oven stack then drop-off place? Thanks to all....See MoreDecision, Decisions, Decision, aka, Countertop Advice Needed
Comments (5)Tropic brown, tan brown are two others. There are very dark golds like Juparana Tobacco or Paradiso which might work. You might also consider something like teak wood. Etching leaves white marks. On a brown marble it will be very visible. For fun, I got a two buck pink marble tile from the box store and had "science" when I was trying to decide about counters. Science consisted of pouring a small qty of lemon-lime soda on a bit of the marble and seeing if I could get it off before it etched. The answer was NO! I would suggest you spend a couple bucks to get a tile similar to what you want to use and have your own science project....See MoreWedding China Decisions, Decisions.
Comments (52)I'm in the same camp as RoccocoGirl. I have sets of china. And I use them all. AND I'm probably going to acquire at least another set as we shop the resale and consignments shops on the SouthEastern US coast. I managed a china and glass store first out of college, and I acquired a lot of knowledge about and affinity for dinnerware. For durability, buy porcelain as opposed to stoneware. Several of the sets at W-S and C&B etc are porcelain, several are stoneware. Stoneware is fired at lower temps, therefore has to be heavier to have the same durability, and is way more susceptible to chipping. The white and grey bases also mark up with cutlery. Which is why the Mikasa French and Italian white sets all mark up pretty quickly, they're stoneware. I had a full set of that stuff for 12 that I picked up very cheap at an estate sale, because I needed some plain dinnerware about 12 years ago. Hated it. Hated the feel, the weight, the fact that it marked up so bad. Gave the whole set to my eldest stepdaughter. IMO the ultimate warm white plain dinnerware is Wedgewood White. It has a large rim, so portion control is easier, the base white is so opaque, and I love the feel of it. But it is pricey. I think I'm going to get it for our new house. I have quite a bit of serving pieces and bakeware in V&B botanica and Port Merion Botanic Garden that I want to mix with a plain white set. I also have sets of salad plates that I like to mix in. When shopping for white dinnerware pay attention to the weight of it - you have to lift it in and out of the DW and the cabinets everyday. And the base color - the differences between whites are myriad. And most of all the surface area. There is such a trend, especially in the W-S and C&B type stores, to oversize. Remember that you need to put food on that plate, and you're likely to put more food on a bigger plate so that it looks in proportion. Lastly, the biggest regret I have is not purchasing the Coalport Countryware white when it was available. Evidently they discontinued it in the last few years. ;( If anyone comes across some for sale or has it and wants to dump it, let me know! Here is a link that might be useful:...See MoreDecisions, decisions...
Comments (48)I'm one of the hordes of people who can't start a new thread. As far as I can tell, Houzz couldn't possibly care less. I don't start a ton of threads so it's not a major issue for me - but I keep seeing reports scattered all over the forums that others can't start threads either. I don't like the cross posting, and I'm sure this is the end of GW. We've been assimilated into the Houzz format - and now that the "GardenWeb Discussions" link is blank I figure it's just a matter of time before the last traces of GW are eliminated. I am still really angry at the way they rolled this out, and I'm really unhappy with a moderator who shall remain nameless for helping/responding to some people and not others. I am only a very minor voice here though. I almost never post. Historically I used to read here almost every day, but since the upgrade I'm spending less time here. (I haven't been here in days.) So I'm not a fan of this new forum at all, but I will still happily follow the GW majority on this decision - and if the rest of you are comfortable here now, so be it....See More- 12 years ago
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