CLKW, you can make your own danged matzah balls! Texas is a big place, so I don't know if this is hundreds of miles away from you, but they had Kenny & Ziggy's in Houston on TV. E-mail me if you need a recipe. I think you really need to research more on the manufacturers' websites. Read through the operating manuals and get to know the appliances before you make a decision. The portable unit Dan linked looks like a a good unit. When I landed here induction wasn't very popular in the U.S. so I wanted to try it and got the cheapest one I could get on Amazon (Mr. Induction). It was enough to convince me. Commercial units like Dan's have different kinds of controllers than home units do. This one has thermostatic control, whereas home units have levels numbered from 1-9 (some with half stops). Cooktek (also commercial) has 1-100. Zoneless, as has been said, is also different, though the controllers are similar. I forgot to answer up topic about the self-import. If you do that, talk to your insurance first about it not being UL listed and get a letter for your file (kept at your agent's office) that says it's okay with the company. Talk to your electrician about wiring. And talk to your local servicemen. I wouldn't go with the De Dietrich. People were self importing these all over the place a couple of years ago, but when things went wrong they had orphan appliances. Instead, if you find an AEG, for instance, that you like, talk to the local Electrolux service and see if they'll take care of you. There likely won't be a warranty, but if you need a fix make sure someone can fix it. And know that the timers won't work right because they use the frequency of the electricity to mark time and they're different here and there. My serviceman said to just make a conversion chart. Re steamers, the in counter is more like a using a bamboo steamer in a wok. The combi-steam oven is an oven which also has steam. Very different. The steam is the same, but the mode of cooking is different. You'd have to ask someone more familiar than I with the in counter steamer, but I'm not sure all leftovers will fit. They'd have to be shaped correctly. Plus, people have said that you can just put a plate of dinner for a straggler in the combi-steam to refresh, which you can't in a counter steamer. It's not a bad appliance--just be aware of what the different ones do and don't do. You can't stack three different brands of ovens three high. I think you're getting a little star struck. Okay, for getting a crisp crust on bread in a normal, electric oven, use a pan of water. For steaming vegetables, use a steamer basket in a pan of water on the stove. I suppose you could use the oven, but getting it right would be hard. You can also use a plastic steamer basket in a microwave, in a corningware pot of water, or a bamboo steamer basket in a wok of water. There are other ways too. In a Gagg combi-steam, put in perforated pan in oven. Oh! You might want to look into the KitchenAid Steam Assist oven. That's a full sized oven with some steam. Not as fancy, not as expensive, but a full sized oven with a trick up its sleeve. I don't understand this sentence: Can I get steam oven results by sticking a pan of water in the combi oven and using microwave and oven to cook my leftovers? Have you tried that? I haven't tried any of it because they're just finishing my kitchen now. The combi- doesn't need a pan of water, so I think there's a typo somewhere. I haven't used the pan of water with leftovers. If it's just for myself, I'm more likely to zap it if I want it hot (and often would rather have cold). If it's for more, I'll redecorate it and put it in the oven. If you want more info on reheating and refreshing with the combi-steam, search on Gizmonike. Re prices, I don't think the Gaggenau convection oven is all that much different from the Miele, especially since you're already at the top of the scale. The Gaggenau combi-steam is more double the currently available Miele steam oven because the latter is steam only. For the same price as the latter, you could get the KA. I don't know much about the KA, but it's an oven with some steam, not a steam appliance. You'd have to find out more, but I don't think you can just put stuff like veg or rice in to steam only. But I don't think you can probably stack it with the Miele either. A lot of it depends on what you want to do and how you want to do it. It's very hard to know when you're not all that used to cooking well. It'll be more fun and easier in your new kitchen, but maybe you should start trying these things now. Put a custard cup or ramkin or whatever you have with water in your oven and see what happens. Steam some stuff on the stove. Etc. Fancy tools make life easier, but everything you do is much easier when you know the basics behind them. In school we had to calculate cube roots and natural logs even though we had calculators and there were tables in the back of the math book. Same with kitchen tools, before you use a food processor, learn to use a knife. Before you use a dough hook, learn to knead. Before you use a steamer, learn to steam on the stove. That way you'll learn what things are supposed to look and feel and taste and sound like, and won't be relying on machines to tell you what to eat.

Thanks for all your hard work Karen! Can't wait to read it in its entirety. Jodi-

The paint color on the lower half of the wall is just a very light lavender. The upper half is more purple. I actually mixed the lavender myself, by adding a little of the purple paint to some white paint. The fake tile (sheet vinyl) floor came from Linoleum City in Los Angeles. I looked and looked and looked for that vinyl and Linoleum City is the only place that sells it. I called a salesman there and asked about it. He said they had a unique contract with Tarkett (I think) to produce this product and he didn't think it was sold anywhere else in the country. Their number one client is Hollywood. Set-building people buy it by the roll to use on the sets. The sheet vinyl creates the look of early 20 Century hex tile floor in a jiffy. :) The light fixtures and medicine chest are reproductions. The light fixtures came from Rejunvenation Hardware and the medicine chest came from Van Dykes Restoration hardware. All these years of writing about old houses and I finally got to use some of the resources I've been writing about. Thanks for all the nice comments. Rose Here is a link that might be useful: linoleum city link

Schoolhouse, thanks. It is a comfortable place. I do like keeping things clean and simple....mostly because I'm too lazy to clean around a lot of decorating accessories, although I love seeing them in other peoples house. Joaniepoanie, I appreciate your comments. It is tough making decisions with too little information and too little time to contemplate. That is what makes this forum so great We have a whole team of "on call" consultants who help with quick decisions and help us learn to live with less than perfect ones. Lynn, mobydog,thank you, thank you! The cabinets are Haas. The style is Milford. The perimeter cabs are painted eggshell with a taupe glaze. Taggie, I wish I could take credit for the design but it was my KD. I had seen her work before so I just showed her a few inspiration photos and the blueprints for our new house and let her roll with it. I discovered this forum half way thru the process. Had I found KF sooner I might have taken a more active role in the design but she did a pretty good job interpreting my needs and tastes. Ellendi, you make a great point. Its not realistic to expect that every decision made in large project is going to turn out exactly as hoped. To dwell on the one thing that didn't turn out takes away from the joy of seeing the effort overall come to fruition. Thanks to everyone for your kind words and sage advice.