I've seen more of it commercially but I was on a house tour and it had a reveal all along the floor and instead of millwork around the doors. The large F-R was used at the floor and then baseboard was installed underneath it so there was a reveal around 4" above the floor and 4" away from each door opening. The thing that I would say about doing such a reveal is that everything has to be flat or appear very flat since a narrow difference is easily discerned by eye. I did a 1" reveal at the floor level with some millwork so the panels "floated" above the floor and the bottom had to be cut to maintain a consistent reveal, but also to look straight and flat. If you are doing it yourself, you can spend time on it, but to have contractors do it is a pricey detail. They also make a ceiling reveal that you can use to hang pictures hooks from.

I like the raised wood paneling. This is not your typical paneling. These walls offer a sense of rich warmth that with the right sofa, lighting, window treatments, and accesories can look gorgeous. And since you have so much to do keep this room as much as possible as is to save $$$. I would Paint the celing as glossy as you cn go. Gloss reflects and sends light bouncing all around. Since the ceiling looks low the light reflected will make it look taller. Pearl White Metallic Benjamin MOore Pointing by Farrow and Ball Change the light fixture to this or this or See if you can get "undercab" lighting put into the built in book case. If you have old end tables and coffee tables. Paint them a bright white same as the ceiling color or slightly darker. This can bring a light color into a room with out having to spend a lot of money. See the example above. Use mirrors to reflect light too! I think Leather is one of those great fabrics that last and last while getting softer with age. Kids can only detroy leather if they are holding a sharp knife and if your a good mom they won't be doing that. Leather last 15 or so years so it will be with you while the kids grow. Leather it is cozy in the winter and cool in the summer. Think about a light brown, caramel or tan leather that will be a lighter than your wood walls. No drapes or if you do go with something that opens further than the window to let in every bit of light. If Leather is not in your budget consider something like this. A warm tan. Paint the brick or stone part of your fireplace. This can bring in light.

Induction doesn't work with copper. The pan must be iron/steel, though many multilayer, clad pans with a good amount of steel in them also work. Enamel on iron/steel is fine. The induction ignores the enamel. There is a bit of an adjustment, but that's true any time you get new kitchen equipment. Water boils very fast, especially if you use the boost feature and throw a bunch of extra power at it. With my old, weak, residential gas stove, I'd set a pot of water to boil then do my mise-en-place. With induction, you do all (or most) of your prep, then turn on the pot. Induction isn't great for traditional wok cooking (though if you stir fry in a flat frying pan, it's fine). You can't flame a pepper with it. You have to choose the right unit if you want to use a double sized pan like a long griddle or fish pan. But you can melt chocolate, make toffee, thicken a custard, or whathaveyou, right on the stove with no double boiler. It's sleek, easy, safe, doesn't heat the kitchen much because the pot gets hot, and the stove only takes heat from the pot and the electronics--it can get gently warm, and kind of hot right under a hot pot. Most have a "residual heat indicator" to tell you that a pot area hasn't cooled off yet. But even the hot bits under the pots aren't hot like a gas grate is hot. It's different. But it's sleek.

Long version: I was at the Kroger local subsidiary. They have some weird butters there so I was looking for anything new. There's a black label Land O Lakes "extra creamy" with the 110 Calories per 14g serving, 12g fat that the butter labelled 86% butterfat has--but the LOL nutrition info says 82% butterfat. It has 0 carbs and 0 protein. Their regular unsalted butter says 11g fat per 14g serving, and older, but probably still true, info on the web says their butterfat percentage is between 80.93% and the note from CS said 80%. I sent a message. asking about the disparity for the extra creamy butter and was told it was rounding error. I had assumed that, but .... Is it a measurement issue? Standardizing volume is tricky. How even and flat is the measure? How much is lost as residue? Etc. So my assumption was that the 14g on every label was the real standard. Perhaps I'm wrong. If one assumes, however that the 14g is exact, 12.0g is 85.71% and 11.0g is 78.57%. So, therein lies the rounding. But how do we get the same number of Calories as in the 86% butterfat butter? I'm thinking it's some kind of standardized number. The note from LOL said that they were following the FDA guidelines, which may dictate exactly how the math is done, including rounding by truncation rather than up or down from 5. So then I looked at Vital Farms, again. It's not cultured, but it is from pastured cows at smaller farms (implication is that they eat grass as well as feed). It has the same 14g serving with 12g fat and 100 Calories, and claims 85% butterfat. In the long run, I might prefer the cultured butter, but short of ordering it from a store 3000 miles away, it's going to take a lot more effort to get hold of. I can at least practice with the Vital, even if it may have slightly less depth of flavor. So now I just have to clear off the small appliances, etc., and clear some time, and I can at least make a start on the puff project. The weather has to turn before I commence beignets.