whooo whoooo~~~ I got the conf. # and it is 0308 1400 0002 2223 7576 I can't wait for the next round~~ I got sooo much goodies out of the box I got some evergreen bunching onion seeds,spinach seeds,carrot seeds, rainbow radishes seeds,garlic gloves,Variegated Ginger, the last piece of culinary ginger root and some blubs. Thank you everyone for care about my flu.You girls are sooooooo sweet~~~~after 3 days of sleeping I feel much better,but I still have a little cough. My friend told me to heat up half cup of honey and add half of fresh lemon juice and drink it will stop the cough for whole night.I try it last night and it works better then any other cough syrup.

No, I'm afraid I'm the last. Saw that word "engagement" on conversations and didn't have time to go looking for this thread till now. I go away for a few days and people win contests and get engaged and I miss all the excitement. So happy for you. It has been great following your romance from your hesitation about the 1st date to such an awesome proposal. I think a year is perfect. Not everyone needs the 20 years Norm and I took to tie the knot. (On the other hand there's a lot to be said for no surprises!) Wishing you both a wonderful year of romance leading up to the virtual wedding of the century!

I know remodeling a kitchen is exciting, but there are, unfortunately, many issues here. You've taken a good first step by posting your layout here for critique. Please keep in mind that we're trying to help, so do not take anything we tell you personally. At the end, I'll post links to the Kitchen Design FAQ threads that will help you understand what we are saying. . The aisles are a major issue here - unless you are the only person living in this home and you don't have visitors who help in the kitchen. Until I hear otherwise, I'm going to assume there are at least two of you in your home. . Aisles... You show an island with seating (at least I think that's what you have) with aisles that are too narrow even as single-person work aisles all around. Note: Aisles are measured counter edge-to-counter edge or to/from appliance door/handles, etc. - i.e., they're measured b/w the items that stick out into the aisle the farthest. It appears your aisles are measured cabinet-to-cabinet - so your aisles are 3" narrower than the labels indicate. Counter overhangs are around 1.5", so counting on both sides of the aisle, you have 3" less. Where there's an appliance on an aisle, you need to measure the aisle width from the handle, which, again, is not done on your layout. E.g., the 39" aisle b/w the island and sink wall is only 36" when it's counters, but it's even less in b/w the refrigerator and island unless the refrigerator is a true built-in and not a counter-depth. (Counter-depth refrigerators are actually 31" deep when you include the doors & handles.) The minimum recommended aisles: No seating on the aisle and no traffic: 42" for a one-person, and always a one-person, kitchen. 48" for two or more people working in the aisle No seating on the aisle with traffic 48" for a one-person, and always a one-person, kitchen 54" for two or more people working in the aisle Seating on the aisle and No cabinets, appliances, counters, or traffic (i.e., a dead-end with nothing behind the seats but a wall): 44" Cabinets, appliances, or counters; and no traffic: 54" No cabinets, appliances, counters; and traffic: 54" Cabinets, appliances, counters, and traffic: 60" . Zone locations... Your Prep Zone (if on the island) and Cleanup Zone are on top of each other with a possibly open DW door completely blocking the aisle and a safety hazard. That DW is also a barrier to the Cooking Zone - from both the Prep Zone to the range and from the refrigerator and the range. There's quite a bit of zone-crossing going on here. . Eat-in Kitchen... There isn't enough room in that space on the right for a traditional table and chairs. What might fit, if you remove whatever is on the far right, is a banquette. You will need at least 54" b/w the table and the island - assuming no seats on that end of the island. (If there were seats at both, no less than 60", with 72" much better.) . Now, the elephant in the room - the island... First, the sole reason the aisles are so tight is the island - a peninsula would work better in this kitchen. I know, islands are the current "fad" in kitchens - but when they don't fit in a space, they can create a nightmare - barrier islands, not enough aisle space, too shallow an overhang for comfort, etc. So, which do you have? All of the above. Your island is a barrier to the ovens and, I suspect, the MW. All the aisles around the island are too narrow. To make the island work in your case, you could remove the back wall of cabinets/counters/appliances. Removing them will give more space for sufficient aisles. Is the MW on that back wall? I.e., is the island a barrier to the MW - while not as bad as a barrier for the refrigerator or ovens, it's still an issue. Realistically, unless you use the MW a lot, it probably isn't a major issue, but it's something to think about. Your seating overhang is labeled as 9"...but, if you have a decorative door or finished end panel on the backs of the cabinets, then your overhang is really only 8". Here are the minimum recommendations. Note, they're recommendations for a reason and are crucial items in having seating that really works - regardless of what some may try to convince you otherwise. Counter-height seating (36" off the finished floor): Minimum of 15" of clear knee/leg space Bar-height seating (42" off the finished floor): Minimum of 12" (but more is needed on the surface if you plan to eat snacks or meals at the island - it needs to be deep enough to minimize knocking plates & glasses off the surface and onto the lower surface behind it - a pony wall usually helps here - or additional cabinets) Table-height seating (30" off the finished floor): Minimum of 18" to 19" Skimping on the overhang won't help. Human beings can cram their bodies into small places only to a certain point and only in certain circumstances - and sitting at a counter is not one of those circumstances. What will happen is that people will take the same amount of space in the aisle, but they will be very uncomfortable b/c they will have to lean far forward to reach the counter or they will have to sit sideways and twist - neither of which is comfortable for more than a few short minutes. Note that if the latter is chosen, you will also need more than 24" linear space per seat - you will need more like 30" to 36". Some people will "straddle" the cabinet backs - but again, that's not comfortable for any length of time and also requires additional linear space per seat. So, you will have slouching bodies sticking out into the aisle the same distance as if you had provided sufficient overhang. ++++++++++++++++++++++++++++++++++++++++++++++++++ Kitchen Design FAQ Threads... Kitchen work zones, what are they? http://ths.gardenweb.com/discussions/3638270/faq-kitchen-work-zones-what-are-they Aisle widths, walkways, seating overhangs, work and landing space, and others http://ths.gardenweb.com/discussions/3638304/faq-aisle-widths-walkways-seating-overhangs-work-landing-space-etc How do I plan for storage? Types of Storage? What to Store Where? http://ths.gardenweb.com/discussions/3638376/faq-how-do-i-plan-for-storage Ice. Water. Stone. Fire (Looking for layout help? Memorize this first) http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first In case you want us to help you redesign the space, here is the Layout Help FAQ: Layout Help: How do I ask for Layout Help and what information should I include? http://ths.gardenweb.com/discussions/2767033/how-do-i-ask-for-layout-help-and-what-information-should-i-include

I'm sorry, but I don't see much improvement - the refrigerator is still going to be an issue to get to/from the Cooking Zone b/c now you have to dodge two DWs as well as someone working at the island back-to-back with someone working at the cleanup sink (or getting a clean dish out of one of the DWs/loading dirty dishes in the other DW). Similarly, when you prep, you will also have to dodge two DWs and someone working back-to-back with you at the cleanup sink. It becomes even more of an issue b/c the reason you're putting in two DWs is for dish storage, not b/c you actually need two DWs for washing dishes. This means you will always be using both throughout the day - one to get clean dishes out to use for a drink of water or for a snack or to set the table; the other to put the dirty dishes in - and they will be switching off as to which is which on at least a daily basis. If you must keep this layout, then please have at least a 54" aisle b/w the island and perimeter - it will give you enough room for all the activity that will be in that small area of the Kitchen. Tip: Be sure you have a way to easily determine which DW currently has the clean dishes so you don't accidentally use the dirty ones. This is especially needed if you pre-rinse your dishes to the point where you can't easily tell if the dishes are clean or dirty.