Does anyone know if Osmanthus fragrans 'Tianxiang Taige' would grow/ would survive in a USDA hardiness zone 7b (down to -13C/ 10F each winter)? The cultivars you are talking about are not found in Europe. Even Aurantiacus is hard to find in Europe -I saw it on one French web page which however, unlike US nurseries, says theirs is hardy only to -7 to -9C (~ 15F). I have no cold hardiness issues with Fortunei. But Fragrans has its youngest tips burnt above the snow cover below -7 -9C (~ 15F) - see image attached, though it recovers well. How is the Osmanthus fragrans 'Tianxiang Taige' scent different? Texture or intensity compared to the standard Fragrans?

That's really cute, Lou! I'm having problems with posting my follow-ups (just lost a nice long one to Sylvia about Epcot) and I wonder if it's on account-a the editing feature. I have this stupid blue pop-up bar that pops up, even though I have pop ups blocked, and it won't let me do any clicking (on things I want to see) until I tell it to Temporarily Allow Pop-Ups From This Site. How ridiculous! But it never gave me trouble during posting my follow-ups til just recently. Now it makes a "twink" noise and flashes when I try to post here after I click Preview Message....then invariably my message disappears into smoke. I guess I'm not using the right kinda smoke, or it's too windy out and the message goes to the Bahamas or somewhere not Florida. There's probbly a lot of messages out there just lost in space. So it's not that I'm being unsocialable when you don't hear from me...I just never learned Morse Code. Susie

Again, thank you all for your advice thus far. I'm posting the final two plans of the day, incorporating many of your suggestions. First is Live Wire Oak's U-shaped plan. I really like this plan. I would sacrifice one set of French doors but not much light. I gain a lot of counterspace, an island prep sink and a very large main sink. My main next-to-water prep space is the island minus the sink, about 3', but I have lots of counterspace to rest mixing bowls, etc. I took the general consensus about aisle widths and am allowing the full 48" at the range, 45" by the fridge, and 36" by the French doors, which would be the less-traveled passageway. Would probably drop the wall cabs to the right of the range all the way down to the countertop for my 'china cabinet'. The second plan is my original Plan 1, updated with some of the features from the U-shaped kitchen: I'd lose the full height super Susan between the pantry and the range but, again, gain lots of counterspace as waiting area (salad to be dressed, pans to be put in oven). I'd have more prep space, 32" on one side of the sink and 24" on the other. I took Lavender Lass's suggestion and tried to line up the range, island and banquette. It will not be perfect, as the chimney breast is not perfectly centered, but it will be close. I should have enough counterspace under either plan to move DH's coffee pot to the countertop, probably that deep corner to the left of the range. Have lots to discuss with DH tonight. Once again, I cannot thank you all enough for your guidance and assistance.

Thanks everyone for so many nice comments. Izerare ... The dimensions of the space for the kitchen are 195 inches along the stove wall and 194 and 3/4 inches along the window wall. But, the stove wall has a door on one side and a useable aisleway must be provided along that side of the kitchen ... the window wall also has a door (to the back porch) at the end and agains an aisle past the end of the island must be provided. All of this and much more detail on dimensions shows in the original design thread http://ths.gardenweb.com/forums/load/kitchbath/msg1014051516644.html?17 The island is 51 inches wide by 87 inches long over the granite and the result left working aisles about 49 inches wide. That produced the spacious feeling as well as proving very workable with multiple cooks when entertaining. I was helped in this regard by working a bit in a kitchen with 38 inch aisles - it is just so tight to be almost unmanageble with more than one person working in the space. As I mentioned earlier in this thread, a squaare kitchen of the size we have is not large enough to be the dream kitchen shown in magazines. Lots of goodies do not fit and tradeoffs must be made. I wanted counterspace, large aisles and am unclettered feeling so could not fit in double ovens, larger range, warming drawers and other things like that. The pictures do not show fully that we retained our "kitchen table" eating area just to the left in the second pic and as well a dining room which is used at least once a week if not more often. eileen217 ... the range is a Bluestar 36 inch - the Canadian Costco version. It is available here for just over C$3000 and they currently have an additional $500 discount for executive members - it is financially a no brainer for Canadians as anything else comparable is at least double the price. The range hood is a 42 inch Kobe and has so far performed flawlessly - I do a substantial amount of stirfrying so the venting gets well tested! No makeup air systems were required by the code here. lynn2006 ... the walls are painted Benjamin Moore "Straw Hat". The Typhhon Bordeaux granite and the cabinet stain were taken as base colours and DW plus advisors chose everything else to match achieving an understated traditional look. The granite is deceptive - it has a grey green undertone that an untrained eye does not easily detect. Only through trial and error (and a million trips to the granite vendor) did the final combination of elements emerge. My advice would be to choose granite early and then work with it on style and colour - keep in mind that the dim flourescent lighting of the granite warehouse is really very poor for matching colours and viewing tiles, paint chips and fabrics. It is a challenge stlistically to get it the way you would like it. The way you like it is easy to say ... having a style design goal early on is important just as is having a functional design goal. The planning was helped immensely by thinking some of this through in advance.