I suggest avoiding Rowe furniture, their frames are of pine plywood stapled together, they use low density foam in their frames and their better grade 1.8 density HR seat foam will flatten because of the polyester fiber wrap. (HR foams should have 2.0 density+) And their overall quality of cutting - sewing - upholstery is poor at best. If your shopping online, best to buy directly from the manufacturer, like Carolina Chair or Icustomsofa.

Geez!!! How the heck did this get posted here??? Swear I didn't hit the vino this morning...LOL! Moderator, please remove. Reposting where it belongs!----Sorry!

“you really need to focus first on what do you want” It is much more complicated than that. The days of taking for granted that an oven will work as advertised are in the past. I have two ovens that have great features and I love the way they bake, especially the Electrolux, but the problems with the electronics and even failure of the structure itself would keep me from buying another one. Another ”feature” electric ovens almost always have now is the hidden bake element. This cuts the radiant heat from the elements and can affect baking results. I think it subjects the bottom of the oven to a lot more heat and may contribute to the problems people have with chipping enamel. Features that have the same name vary so much brand to brand. An oven may say that they have a third element (True or Euro convection) but that element can function differently brand to brand. Convection is marketed to “even the heat“ in the oven, but can set up hot spots depending on how it is designed. Manufacturers try to avoid that by using dual fans, slower fan speeds in some modes, baffles or reversing fans. It can be very difficult to determine if ovens have these things, especially fan speeds. Even if you call and ask the manufacture, good luck getting someone that can answer the question. Some of this works and some make hot spots worse. Convection is not the best for everything that they tell you to use it For. Just a basic feature like a preheat can be a deal killer. Some use an intense preheat that will not allow you to put food in while it is preheating. Dacor says in their manual if you turn the heat up by 50°F, you must remove the food from the oven or it will burn. Are you kidding me? They are not the only oven like this. As mentioned above we have no idea what the excellent vs good means in the CR predicted reliability. Is it 10% vs 15% or 5% vs 20% or 30% vs 35%? Yale is just the last year and in some models the sample is extremely small. Both are missing major brands. Thermador completely redesigned their ovens recently and raised the prices. The best east you can do is try to read as many reviews you can for the specific model. . Many brands are talked about here. You can learn from complaints. Look for flaws that would affect the way you cook or show up a lot. Read the warranty and consider getting a service plan. Read it carefully for exclusions. Know who will provide service. Read reviews on dealers and look at how they handle problems. There is a good chance you will be told not use a pyrolytic self clean and steam clean does not get great reviews.

I have that same light, local. In fact, I have two of them. One was over my kitchen sink, the other was at the top of the stairs to the basement. The house was built in 1968. In 1994 we bought the house from the original owner who told us the fixtures were in the house when they bought it. we have no window coverings at all on the back of the house, which, like yours, faces the woods. Enjoy your new home.