Thanks for your kind comments about my flowers. I guess all the flowers are familiar to you except maybe #3. Unfortunately, I don't have that name either :-( For the others, in the order are: 1- Fuschia, 3 years old, grown from a cutting 2- Orchid cactus, amaryllis and blue agapanthus 3- NOID vine 4- English asters (?) 5- Cosmos 6- Dahlia 7- Dwarf marigold and impatiens 8- Cosmos again 9- Rose (don't know what kind) 10- Shrimp plant 11- NOID tropical fruit 12- Ginger lily 13- NOID hibicus Nell, the fruits you thought were "pears" were actually not pears! I'm sorry, too, for I don't know what it's called in English. This kind of fruit is eaten as whole, ie no peeling of the skin! I have two trees bearing these fruits, they're quite commonplace in 'Nam. I'm glad you like my flowers. Everything looks lush because we have a lot of rain this time of year. Xuan

Judith, Just wanted you to know that your Candy tree is featured in the "Tree Trimming - Your Pix" post by Garden Web!!! All the trees are beautiful to be sure but after seeing it last year you inspired me to make one of my own, kitchen sized like yours, and I've been collecting candy ornaments ever since. I'll post what I've got done later. Have a speedy recovery and let this be your year to just enjoy the spirit of Xmas without all the hassle. May it be your best one yet!!

Hi Vicky I've just mailed you the updated list that Amy forwarded to us over the weekend If you need anything else just mail me Ethne

Bmore, Sorry for so long replying. I've had a somewhat crazy Friday evening and even crazier Saturday morning. I should have better explained my reasons for certain flow, etc. when I posted but spent too much time for the background information. I am going to try to explain as best I can with the following: 1. The area between the range and sink is the primary prep space for the primary cook of that particular moment. They are relatively close to one another and ease of movement from sink, to counter, to range. There is also the space underneath for cutting boards for ease of use and cleanup. 2. The other side of the range would be a secondary prep space if needed with a BB top...for looks as much as function. This space would be for produce only. We use a lot of produce and as my DH loves to chop and cut produce this would be his area when I am the primary cook. I would have already washed it of course b/c that is what I do now! He just wants to be the chopper. When he is the primary cook he can stay in his primary zone. 3. Dishes and flatware are located diagonally across from the DW for ease of unloading and actually close proximity to the breakfast table which is where we eat all of our meals. This also allows for table setter not to enter primary workspace. So you can see where they would go from sink, to DW, to drawer, to table. After eating they would flow back to island and area between hutch and sink for cleanup and loading. 4. Coffee station is near water but out of way of cooking zone still near BF table and sofa area for lazy weekend mornings. All supplies would be located in this area: mugs, sugar, creamers, filters, etc. 5. Fridge is located in an area where it is handy to snack station and cooking station. This keeps the snackers out of my way. I haven't decided on the type of fridge yet but am considering SxS b/c of the depth of the doors. I don't want a FD otherwise it will be a bottom mount freezer w/ door opening to kitchen. Overflow fridge will be in utility room. 6. Island will have a two-way trash for snackers and cooks. I haven't decided what will be on the pantry side of the elevation behind the dishdrawers as it will only be about 5 - 6 inches deep. Probably an electrical supply and I don't know what else. The end of the island will have one barstool. This is not for meal eating except for the occasional bowl of cereal or sandwich but more for a hangout spot for the seondary cook/helper. The island will also be used for appetizers, etc. when entertaining and as a barrier to keep people (i.e. kids) out of my space. 7. The pantry is laid out in relation to use of items per snackers and cook. The walkthru between it and the island are also a pass thru for DS' coming from their rooms and into the keeping area without crossing over into the prep,cook, cleanup areas. 8. The cookware is to the left of the range as I don't put it in the dishwasher so it is further away while the glass bakeware I do put in the DW so it is closer. Also the above counter space will also be where I do my mixing. Mixer on counter in corner. 9. The butler's pantry will have a hutch that will house formal dinnerware,silverware, and crystal. It can be brought to the island for plating, etc. when needed. The hutch can also be used for a dry bar or buffet when needed. 10.The second oven has been ditched and the bench will run along the entire wall. This space is there so that junk doesn't build up in my kitchen proper as it does now. IT can be put away when formal entertaining takes place. The armoire will house docking stations, paper shredder, dust vac, etc. 11. I will have a rack for saute pans and such for ease of reach on the brick wall. Also a shelf for ease of reach for major spices, etc. This is to be a very utilitarian workspace with hopefully everything thought out. HOwever, that is also a problem as I am truly stuck in this layout and I can't get to anything else this is why I am asking for thoughts. I think this is everything right now.. I am sure I will think of something in a few however. Gotta go change a diaper!!!!