I hear you. I've been in similar situations. Although I completely agree that you don't have to go, if you're sure you don't want to, I know what you mean about it being hard to decline without fearing it will make you look stuck-up or judgmental. I'm not sure you can completely make it fine, but you can make it good enough, if you know what I mean. I agree: don't blame it on your husband. At most you can say, "Cuthbert and I have never been to Las Vegas, and we promised to go together the first time," although she might take that as sort of petty (if she even believes it!). I like Talley_sue's idea about money. That's the easiest way in and out of it, unless you think they will offer to treat you. But then you could just say you'd be uncomfortable with that. I think the key is to get past your decision not to come and on to "But you guys have a GREAT time!" as quickly as possible. If you have a suspicion that they are going to feel like you are being stuck-up or judgmental, consider sending flowers or a bottle of champagne to their suite as a surprise. Then you are definitely not being a killjoy.

I don't have Medallion but I do have framed cabinets. My drawer stacks are all 3 drawer stacks. I just went and measured the opening for my top drawer and it is 4-1/2 inches from the top of the bottom rail to the bottom of the top rail. The drawer box sides measure 3-1/2 inches high on the outside but depth inside is only 2-3/4 because of the thickness of the drawer bottom. All this is to say there is not a lot of usuable space in the top drawer of my 3 drawer stacks. Williamsem is correct something slightly taller than the box sides could be put in the drawer but only slightly taller. My two bottom drawers in the stack have approx. a 9-1/4 inch opening with 8-1/4 inch drawers sides and an inside depth of approx. 7-1/2 inches. I keep spices and flat ware and utensils in my shallow top drawers. My deeper drawers have pots/pans, mixing bowls and bakeware, dishtowels/hotpads, tupperware and things like foil, baggies and plastic wrap. I am glad I do not have any 4 drawer stacks. The drawers would be too shallow for me. All the experts are right you do lose inches of storage with framed cabinets. This post was edited by badgergal on Sun, Oct 13, 13 at 22:18

Well, a hood can be designed to do whatever you want it to do within the limits of physics (or more precisely, fluid dynamics). Removal of most of the grease particulate spectrum and any non-grease particles composing smoke, along with excess moisture, are primary functions of kitchen cooktop ventilation. In the process, all odors that are entrained in the rising and hopefully captured and contained effluent are also removed. Obviously, if an odor generator is removed from under the hood, or the hood is turned off, then odor is not captured and contained. The capture and containment process is aided by the uprising velocity of the cooking effluent and (where applicable) gas burner combustion products. A pile of room temperature cilantro on top of a cold cooktop will out-gas in all directions, and if either the air motion locally, or cilantro oil molecular propagation speed is higher than the hood air velocity at the cooktop surface (generally very low, even on full power) then one will smell cilantro throughout the kitchen. I might argue that is welcome, but other odors may not be so nice. For eshmh: My velocity values are derived from peak thermal plume velocities as described by "Thermal plumes of kitchen appliances: Cooking mode," Kosonen, Koskela, and Saarinen, in Elsevier B.V., Energy and Buildings, and attempt to account for the effect of baffles on moderating the blower air velocity averaged over the baffle space relative to the peak cooking plume velocity shown in this reference. A similar velocity approach is one of the sizing methods described by Greenheck in their document, available on-line, KVSApplDesign_catalog.pdf. Due to the necessity to capture and contain effluent from any burner when it impacts the baffles, even with the other burners off, the air velocity entering the baffles has to be high enough at any point under the baffles. Hence, we can design for one burner's peak plume velocity and achieve good capture and containment even if all burners are operating. However, the cooking plume velocity shape (measured transverse to "up") is rather like a peaked-up Gaussian function, and has significant width tails that may easily exceed the hood horizontal size at the hood height under some conditions. Capture of all the plume all of the time is unlikely with most space limited residential kitchen hoods. Conversely, the total plumes' mass rate of rise with all burners operating will be less than the total mass air flow through the baffles from the hood blower so long as the velocity of the hood air is high enough to preclude peak plume reflection off of the baffles and into the kitchen. This is because we designed the velocity to deal with the peak plume velocities which exist over only part of the zone into which the plume rises. If the hood velocity at the baffles is too low, then reflection occurs at the baffles, leading to effluent spillage, as shown below. (From CKV_Design_Guide_2_031504.pdf, (c) 2002 by the California Energy Commission.) kas

Not sure. Squash bug in nymph form are small grey shield shaped bugs. They sucking type bugs that drain the sap from all parts of the plant https://www.gardentech.com/blog/pest-id-and-prevention/eliminate-squash-bugs-from-your-garden The nymphs come in numbers and can devastate squash plants. Squash vine borers are chewing insects that bore into the vine and eat the center of the vine. Very devastating to hollow vine squash C. pepo and C. maxima The Adult is a day flying moth which imitates a wasp. https://extension.umn.edu/yard-and-garden-insects/squash-vine-borers They do usually attack solid vine plants like cukes or melons Cucumbers have multiple enemies. https://plantvillage.psu.edu/topics/cucumber/infos/diseases_and_pests_description_uses_propagation