the white cabinets shown with the granite you picked is very cool toned. Your floor should change to a cooler terra cotta tone..not the yellow amber tile shown. So, what you are saying is the current situation is the layout but all the elements are changing? A white subway tile is good for backsplash as cabinets chosen have nice detail...you don't need anything to draw more attention. Just get a different floor tile.

That has been happening across the board in groceries since the 60's. Bred for size and weight and as quickly as possible. Produce like tomatoes, strawberries, apples. Many shop by price having large families and on a tight budget. I can add pastured chickens to my local farm share that average 3-3.5 pounds. In rotation i have been stocking CooksVenture, usually 3 pounds pastured, and have a Mary's in the freezer. It is just under 4 pounds. Pre covid we would stop at a local farm but he freaked during lock-down. Locked his gate and took down his sign. He has city restaurant accounts so locals were just some bread and butter. Roasted chicken dinners became popular for take-out and delivery so i'm sure he did fine. A few weeks into lock down we ordered 40 pounds of chicken cages for 25$ loaded with meat. A box of meaty beef bones and i think 10 pounds of boneless skinless chicken thighs. Lots of veg. All from a high end restaurant supply. I had to dust off the big lobster/clam pot and simmer outside on a portable burner. Took all day but we had the time, 🙄. Doubt i will ever do that again but it was one of the best master stocks i've ever made. I roasted the chicken cages and bones in batches in the oven and braised the chicken thighs on the stovetop. --Chilled then added chopped later to my soups for the freezer. Fortunately i had a thin freezer at the time. Most of the stocks were pure frozen in pints and 1/2 pints. None of our local farm shares have raised prices at all. They went from 5,000 subscribers to 20,000 in 2020. The farmers are happy. Supporting local keeps us happy with quality grass fed proteins. We just eat smaller portions. That said, and back to the original point of the post, it can be done using grocery chickens with more aromatics and some roasting. My parents have always purchased via price. The cheapest turkey, The grocery roma tomatoes--tasteless. The cheapest ground round for burgers full of water that steam---no sear. Tough chewy steaks on sale. Bacon that is so full of fat it shrinks to nothing once cooked. Higher quality protien/organic veg can be an eqal price point with some research.

They have been around for 30 years or that is as far back as I remember seeing them! They are just decorative. The ones I have seen over the years are faux and require no care, other than trying to dust them. They have been out for a while, so I see how they might be making a comeback. Have to keep selling "new" stuff to the next generation of homeowners!

I've tried so many dishtowels and dish cloths, expensive and inexpensive, and have finally settled on a cotton waffle brand from Target. They're absorbent, textured enough to clean countertops and dishes, the size is good, plus having dark wash cloths that don't show stains so easily helps them last longer in the kitchen. They're stored in a kitchen drawer, and the wet dish cloth at the sink is rotated out daily. Wet linens are draped over the side of a plastic laundry basket tucked away in the laundry room until they dry so they don't get stinky which then require multiple washings or extra laundry additives. They're usually washed with our bath towels. I like the linens to match the color scheme of the kitchen. When they get worn or heavily stained, they're either moved to the outdoor kitchen or to a rag bin under the laundry sink.