The toxic plant list helps me pick plants for outside, cuz the bunnies cant/wont/betternotiftheynotwhatsgoodforthem eat it. :) D

So far, the only things I'm wondering about are a Philippine violet, a bleeding-heart vine (clerodendrum), a gaillardia and my Mexican heather. Everything else is either completely unscathed, re-sprouting or comes back late: Knock-Out roses grape hyacinths wax-leaf begonias lantana dwarf sweet myrtle geraniums (in-ground) perennial snapdragons mums pentas purple coneflower some unidentified blue salvia thing sedum Mexican oregano Texas columbine ajuga Brazilian plume beautyberry lily of the nile asparagus fern firebush butterfly weed esperanza orange bulbine (which was surprisingly evergreen even through the freezes) gaura Mexican flame vine blue salvia raspberry salvia pride of Barbados mistflower (eupatorium wrightii) pee-wee oak leaf hydrangea coral berry holly fern coral honeysuckle sago palms (which, being in pots, should really have sustained some freeze damage and didn't) All my herbs (in large pots) made it except the basil (of course). I did lose a few begonias, some alyssum, a violet, a scutellaria longifolia and maybe a penta during the drought (the latter few also had to contend with being dug up by the dog).

I love this kitchen!! I love the character and the timelessness with so many of today's great features that we all want. I have been planning a kitchen remodel for what feels like 2 years now and my layout is very similar with the exception to the amount of space you have to the left of your double wall ovens. Thank you for all the detailed pictures as this validates a lot of my current layout choices, especially the corner of your sink wall / cooking wall where I've been back and forth 100 times and where your double ovens are located!!

Oh geeze, here is my anal retentiveness rearing its ugly head again but here we go again. Hang on... Probably due to the terrible review that Consumer Reports gave Bertazzoni years ago on an older model people are shying away from the new model. Does the new model make up for the sins of the last model? So how about this comparison, The Bertazzoni MAST366GASXT vs. the Fisher & Paykel OR36SCG4X1? Off the top, I can get an extra burner with the Bertazzoni. The Fisher & Paykel offers only 5 burners. The Bertazzoni has better btu numbers, going from 750 btu's to 19,000 btu's. Fisher & Paykel goes from 1,000 btu's to 18,000 btu's. One of Bertazzoni's burners goes down to 750 btu's but the rest of their burners have higher btu's. What if you want to simmer more than one sauce at a time? Fisher & Paykel's burners only go down to 1000 btu's but all of their burners go this low. I am not worried about the btu's at the high end but the low end I am worried about. Are Fisher & Paykel's 1000 btu's low enough for a gentle simmer? The Betazzoni doesn't have a storage drawer. The Fisher & Paykel does. The Betazzoni seems to have a thin rubber door seal which can wear out faster than Fisher & Paykel's more robust woven door seal. Also, on the Bertazzoni, I can easily see sauce spilling into those rear air vents at the back of the oven. Is there a way to clean these vents if this happens? The Fisher & Paykel doesn't have this problem. The Bertazzoni has a 11,000 btu infrared gas broiler. Is it similar to the ceramic infrared broiler in the BlueStar Pro range? Though infrared broilers are preferred, is Bertazzoni's 11,000 btu broiler better than Fisher & Paykel's conventional 13,000 btu gas broiler? I finally found a stat that is the same on both ranges. The baking/roasting power on both ranges have a maximum 17,000 btu's. The difference is that Bertazzoni's oven is always on and kept at a constant temperature. I've never cooked with a range like this before and I wonder how much of an advantage it really is over conventional oven that turn on and off to regulate the temperature. Finally, at least of this writing, Fisher & Paykel is offering an extended 5 year warranty on all of their products, unheard of in the industry. Bertazzoni's warranty is the conventional two years so you will have to purchase an additional warranty for peace of mind. There are other questions I have too but this is a start. The problem with appliance dealers, blogs, and reviews is that no one really seems to be a consumer advocate. Has anyone addressed the issues I brought up here? I think potential customers would like to have answers to these questions.