It isn't that I'm so wonderfully organized, Pam, I require some help in remembering what I want to do. Sometimes I come inside and remember that I had a wonderful thought about adding something to a certain spot, but I've already forgotten what it was. I can't remember what bloomed in April as compared with May. Sometimes when I read my notes, if there isn't a photo with them, I am not sure what they mean. Today I looked at a file with nicotiana and lilies together and a note about purple nicotiana that I don't remember at all, and it is only a month old. If there isn't a note with the plants I'm about to plant, they'll go in the wrong places when I get distracted. You all can feel free to worry about me at any time. If I kept all my plans 'in my head' they would rapidly leak out. There's just too much to remember it all. Nell

As others mentioned, the easiest way is to use an existing recipe and adapt it for the best blend of art (your changes) and science (established ratio of ingredients). Sarah Phillips - author of "Baking 9-1-1" and the great web site - http://www.baking911.com/ - made 100 different attempts before she came up with a low-fat White Cake recipe she liked. I made a form I use for creating new recipes, or for altering existing ones. I may have several pages of changes for the same recipe using this form before I am done. The form is divided into two columns. On the left side I'll place the original recipe (hand-written or a photo-copy), or sometimes I'll photo copy it on the back of the form if it's large). I may be adapting it to have high-fiber, low-fat, sugar-free, gluten-free, wholegrain, etc..., or it will be my first attempt, if it's an original recipe. On the left side I add my notes, after making the recipe, in boxes marked: -Ingredient changes (I made from the original recipe.) -Results - this is where my training as a Foods Judge comes in handy and I'll judge my recipe by those standards. -Next time - notes about changes I need to make or options I can use for the same recipe. I usually don't make more than three significant alterations on any one try. It's also beneficial to know some food science. For instance: -Additions of cinnamon, cloves, allspice and nutmeg ADDED TO THE DOUGH should be kept to around 1/4-teaspoon per cup of flour in yeast bread because too much can be detrimental to yeast growth. Now you know why the cinnamon is applied to the dough and rolled-up, not added to the dough in large amounts. -Bread dough characterized as sweet, salty or low absorption may require a special kind of yeast called Osmotolerant Instant Active Dry Yeast. Another helpful hint when making sweet breads and you don't have an osmotolerant instant active dry yeast product is to add 1/4 t. ascorbic acid or 3 t. lemon juice to assist in the rising. You'll also note sweet breads often call for more yeast because of the slow rise. -Adding an acid (ascorbic acid, lemon juice) to yeast breads that contain wheat germ, or whole wheat flour (which also contains wheat germ) will aid in preventing glutatione from forming, which can damage the gluten. Short heavy loaves of 100% whole wheat bread are a sign of gluten damage. -Just how much sugar CAN you add to a yeast bread before you damage the gluten? Two tablespoons of sugar per cup of flour is about the maximum you can add without major gluten damage. -How much milk or dry milk powder is too much in yeast bread? Milk affects the volume, symmetry, cellular structure, and texture. If the loaf looks more like a roller coaster ride, then there is too much dairy. You can overcome some of the effects of large amounts of dairy by scalding milk (which alters that protein in the whey of the dairy product), or using Special Dry Milk Powder from King Arthur Flour. -If you reduce the salt in a yeast bread recipe, you should also reduce the amount of yeast because salt regulates the yeast. So a general rule-of-thumb, if you reduce the salt by 50%, then reduce the yeast by 50% as well. -There is generally a ratio of ingredients used in most types of baking that is already well-established in the world of food science. There is generally a proportion maintained between ingredients that are tenderizers (fat and sugar) and those that are structure builders (flour and eggs). For instance, a standard plain cake has, by measure, one-third as much fat as sugar; two-thirds as much milk as sugar; and about three times as much flour as liquid. When I developed gluten-free cookie recipes, I first formulated a basic cookie recipe, and then made other changes to make many kinds of cookies from the same base recipe. I didn't have to reinvent the recipe each time, just alter it. You can also follow bakers' percentages for bread making. Following the same percentages you can make one loaf, or a recipe for 10 loaves. It's also good to know how much flour there is in different amounts of dough: 2-1/2 cups flour = 1-pound loaf 3-cups = 1-1/2-pound loaf 4-cups = 2-pound loaf -When you reduce fat and sugar you will be sacrificing tenderness, so find foods that may be substituted for those. For instance: *Whey-based milk substitute powder has a shortening effect on baked goods, so you can add it and reduce fat. *You can generally use 25% less coconut oil than butter or shortening and get the same effect. *Use Sweet Dairy Whey powder (not to be confused with whey protein powder) and you can significantly reduce the amount of sugar. -You don't always have to change the ingredient to change the recipe. When making bread if you add the fat early in the recipe it has a shortening effect on the gluten. The result is a closed-grain crumb, almost cake like, and a shorter loaf. Add the same amount of fat later, after the gluten has developed, and you'll get a higher loft and a more open crumb. Neither is right or wrong, but you'll get a different texture. Closed grain if you are going to use it for sandwiches dressed with mayo, and an open crumb for toast for all those openings for butter and marmalade to settle into. -Egg whites are drying, so when you try to lower fat and use egg whites only, you may have to add another ingredient to make up for effects found in the egg yolks. Yolks contain lecithin which have an emulsifying effect you can't get with whites. -Make low-fat baked goods in small amounts because they don't keep as well as those with fat. So instead of a 9x13-inch pan, make a recipe in a loaf pan or 8-inch square to avoid dried-out leftovers. -If I think I'll need to taste a batter that contains raw eggs, before I bake it, I'll use reconstituted pasteurized whole egg powder, or powered egg yolks or egg whites to avoid a food safety issue from tasting raw eggs. And a million other little things that come in handy with altering or creating recipes. -Grainlady

I really like your inspiration pictures. Now, I get what you are doing. as pretty as that top section is, it's not very practical I'm afraid. I don't know how old your kids are but as they get older those top spaces are a great place to throw sports bags and basketballs and stuff like that instead of using the bench portion which will inevitably be used for book bags. The book bags get so heavy as they progress in school, you don't want them to be hung on your hooks. Besides that the hooks will be occupied with tons of stinky sweatshirts, lol. At least that is my experience. if you want to use with your plan, I see no reason why your doors can't be used. Just insist on it and use two hinges. It is indeed pretty. Doing the seat portion in a dark color is smart! I did not and it is not great looking years later. i love the idea of an open bench area as mentioned above since in my house no one uses their own locker and no one sits on the bench to put on their shoes.

Of course so much depends on what you use your office for. You'll have different needs if you're running a mail order business out of your garage than if you're trying to keep your household finances organized. I struggled with office organization and clutter for a long time. I tried many configurations but none of them worked well for long because they were too much trouble to maintain. Finally I got serious. I went through all of my stuff and, of course, realized I didn't need half of it -- almost everything is available online. I donated my printer/copier/scanner because I seldom used the copy/scan function and was spending a small fortune on ink. I got a compact laser printer which takes up little space, needs no ink cartridges, and honestly I rarely use that either. Everything is electronic. I bought a beautiful glass desk with two shallow drawers. The only things on the desk are a lamp, a cup for pens/pencils, a small box for paper clips and my laptop. The drawers hold frequently needed supplies -- note cards, notepads, envelopes, a tiny stapler and a pencil sharpener. All other files and supplies are stored off the desk. I bought and painted a low bookcase (two drawer lateral file cabinets would be a good alternative) for the wall next to the desk. The printer sits on top -- you could put other office machines there too. Office supplies are in baskets and decorative boxes on the first shelf. Binders and reference materials sit on the bottom shelf. All of my files are stored in a file cabinet in the closet of an adjacent bedroom. A small fire-proof safe with important documents, sits on top of the file cabinet. I try to clean out the cabinet annually after taxes and find I'm STILL keeping too much paper. The trick, I think, is to let go of those binders, files, office machines and books from long-finished classes and projects. Almost all information can be retrieved elsewhere, and supplies easily procured, so think twice about allocating precious space to them. Keep your desk for your computer, a good lamp, and a cup of coffee. Find a home for everything else.