Hi Kelly, There are at least 5 different types of Blizzard genes and they don't always show up right away,or in every generation...so(!) what you have there looks like the most common blue that comes out of the Early Call mix,but it may show the Blizzard effect as the plant matures...let's see what happens with this one... TTY,... Ron

Instant milk powder is a larger grain because it's puffed-up with air and is designed to be reconstituted in cold water - hence the INSTANT aspect. Non-instant requires warm/hot water to reconstitute. As Linda pointed out, that was the cause of your mixing problems. If a recipe calls for NON-instant powdered milk and all you have is INSTANT, you need to run the dry instant powder through a blender or food processor to make a fine powder BEFORE you measure it for a substitute for non-instant. There is just too much air in instant milk to use measure-for-measure for non-instant. Important to note... Because of so much air in instant dry milk, you may need as much as 50% more to equal the same amount as non-instant. So choose carefully and figure the amount of reconstituted milk each brand makes. It takes more instant milk than non-instant to make the same amount of milk. In my long history of using dry milk products exclusively (over 28-years) instant non-fat dry milk is rarely a bargain over non-instant because they never make as much reconstituted milk. Brands vary in taste, texture and what works in certain recipes the best, and because of that I keep 5 brands of dry milk and whey-based milk substitutes in storage (instant and non-instant). One brand of instant non-fat dry milk powder has nearly half the weight in a #10 can, and another 2/3 as much as my non-instant whey-based milk substitutes - so you nearly always get half as many servings with instant dry milk products than non-instant. If you are using powdered milk products with young children, you will want to include some dry whole milk products since children require the additional fat for brain development. -Grainlady

well.. thank you so much! I was thinking it looked a little like old mayonnaise or urine in snow. But it's hard to argue with so many free-to-be honest strangers. I've feel much better. You're right, the tyvek and white vans have to be contributing. Narrowing down to two stones but both are basically light grayish-white with yellow/gold fieldstone. Thank you again for the comments. I will also take the evergreen advice. Really appreciate it.

I knew I could count on you guys! Thanks Rebunky. I'm thinking I might ditch the idea of a cabinet there completely the more I think about it? When do you get the KD drawings and elevation views? I'm so excited to see them! So am I! Well she was working on them but then I just hit them up Monday with the idea of putting the two windows in instead of the three high windows, so my guess is she's gone back to the drawing board a bit. Plus I know she just finished my fireplace wall. Haven't seen it yet, though. Thanks Autumn. CP - look at this space, the corner is not a 90 degree but it reminds me of what you have going on around the range part. I really like that space, including the narrow cabinets attached to the hood. I had considered doing something like that and moving the windows out a bit more, but wasn't sure how it would look. I think something like that might work and will see if I can mock it up. Thank you fishcow, mrspete, LL and Omelet. Cpart- I know you can move the table closer to the windows....but 42" with chair and stools sliding out is going to push people into your work area. A wider walkway on the 'helper' side of the island might be a good idea :) i think if you get big, chair-like bar stools the space between the table and island will be crowded, but if you do backless ones that tuck under the overhang when not in use it will be fine. It's not like people are going to be using both sets of seats at the same time.42" from island counter to table is pretty tight. Have you mocked that up? I'm answering all the above at once. LOL. Including Mrspete's comments about the narrowness. :) In answer to if I mocked it up, no I haven't because I actually have the same amount of space (actually a bit less to be honest) between my bar area and dining table in my condo now, so I know exactly how tight the space is. Is it ideal? Nope and if I ever need to have a sit down dinner, I can move the dining table further towards the sliding doors. Yes it would be tight for the people sitting on that side of the table, but they'll be sitting. And since the last time I had a sit down dinner for more than DH, myself and one visiting child was about 4 years ago, I doubt there's much worry about all that. LOL. Additionally as fishcow mentioned, I'm not planning on getting big type chairs for my bar area. The stools I have now have a small back but they still fit under the counter and I'm planning on something like that as I don't like "in your face" barstools. Plus if they are able to be pushed underneath, then people can stand there if they don't want to sit. To answer Mrspete's question DH likes to eat breakfast at the counter and when I do prepare dinner once in a blue moon, he likes to sit there chatting with me. I don't see any mention of a microwave. Since you say you eat out frequently, I'm guessing that you'd have leftovers to warm up. The microwave will be on a shelf above the oven. :) No leftovers to heat up as I normally order appetizers when I eat out. Otherwise I'd weigh 2000 pounds. LOL. However we do use a microwave occasionally. Since you say you're not a serious cook, why go with a larger-than-standard cooktop and range hood? No, I said I didn't cook often. When I do cook, I am serious about cooking and cook only from scratch. No canned sauces or soups for us. No microwave dinners, etc. Only fresh and real ingredients. Additionally, most of my cooking is done on a cooktop and not the oven. I do a lot of sauteing, making soups, sauces, pasta, rice, etc. Conversely, since I rarely use my oven, I'm going for a fairly basic oven. Instead of the glass cabinet, what if you use a narrowish china buffet? That is, a furniture piece instead of something built-in. It'd give a break from the cabinets -- a break from the white cabinets? My island will be cherry wood to break up the white. Plus my dining table and chairs are cherry. I also have the buffet already that is going to wind up in the living room. I may just leave off the china cabinet all together as I'm not sure I need the extra storage. Maybe this got asked already, but what is the distance between the DW corner of the island and that post at the entrance to the living room? That looks like it could be a pinch point. I think you're correct fishcow. It looks like I may have to shorten my island by about a 6-8" which is still a nice sized island. I noticed that myself tonight when I was looking at it.