mes444, I have a magnetic induction cooktop- and therein lies my problem. Anything other than the perfectly fitting lid will cause a vibration against the pan, emitting a high-pitched hum. Enough to drive one mad... Don't get me wrong, I love love love my cooktop. Getting the proper cookware is a small price to pay for its speed, convenience and responsiveness. But I always like to pay a lower price!!

You guys are funny. The chicken was $2.29 a pound which is unfreaking unbelievable for SLBL organic pasture raised chicken breasts and it was a loss leader (I am sure) for a local wholesaler. I used to buy chicken like this and prep it up for a couple of months worth of meals but I admit I haven't done it in years. I picked out my recipes, shopped for the stuff I didn't have on hand and had everything ready to go when I picked up the chicken. I label all the ziplock bags with the recipe name and date, placing the opened ziplocks in any container that will support them. Then I prep the marinade in multiple quantities, usually double, sometimes more, seperate it out into the ziplocks, add the chicken, seal and into the fridge. Then the next recipe and so on. When the second recipe is ready for the fridge the first recipe goes into the freezer. I freeze them flat. The soup and gumbo are in the fridge overnight before going into the bags and then the freezer. I start with the recipes that take the most prep work or need cooking first like the gumbo which has about 15 cups of finely diced veggies (all diced by hand - I don't like how uneven the food processor chops) and finish with the ones that are just measuring liquids. It took about 3 hours to do everything I did then about 3 hours lol to clean the kitchen. Here's the worst of it: Crock Pot Chicken Enchilada Soup Skinnytaste.com Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g Sodium: 572 mg (without salt) Ingredients: • 2 tsp olive oil • 1/2 cup onion, chopped • 3 cloves garlic, minced • 3 cups low sodium fat-free chicken broth • 8 oz can tomato sauce • 1-2 tsp chipotle chili in adobo sauce (or more to taste) • 1/4 cup chopped cilantro (plus more for garnish) • 15 oz can black beans, rinsed and drained • 14.5 oz can petite diced tomatoes • 2 cups frozen corn • 1 tsp cumin • 1/2 tsp dried oregano • 2 8 oz skinless chicken breasts (16 oz total) • 1/4 cup chopped scallions, for topping • 3/4 cup shredded reduced fat cheddar cheese • fat free sour cream (optional) Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy! Maple Dijon Glazed Chicken Ingredients: 1 1/2 pounds chicken breasts 1 cup Dijon mustard 1/2 cup maple syrup 2 Tablespoons red wine vinegar salt and pepper to taste Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving. Chicken teriyaki recipe Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes From Catherine McCord's Weelicious Cookbook. ingredients: 1 (8-ounce) can crushed pineapple 3 tablespoons low-sodium soy sauce 2 tablespoon honey or agave nectar 1 teaspoon grated fresh ginger 1 small garlic clove, finely minced 4 boneless, skinless chicken breasts (about 2 pounds) Mix everything together in a ziplock bag. Add the chicken. Freeze Thaw and bake in 350 degree oven till the chicken is done. Peach Ginger Bake 1 1/2 cups brown rice 2 1/2 cups water 1 jar Trader Joes Peach Salsa 1 tsp ginger powder 2 Tbsp ginger nibs or crystallized ginger finely chopped Put rice, water, salsa and ginger powder in ovenproof dish and mix well. Season 8 chicken breasts with salt and pepper and lay chicken breasts on top of rice, sprinkle ginger on chicken and bake at 375 for 45 minutes

Thanks all for responding. I guess I didn't really make myself clear. What you are calling '6 attributes' are not attributes in my eyes at all- I was only pointing out that the agent didn't say ANYTHING! No comments AT ALL when showing the house- don't any of you that are agents say- "oh- they have a whole-house filtration system", just to let someone know that it is even there? Or- 'oh- this sink is a custom made sink by Tom Schultz'- just nice comments... I imagine, in my mind, what I would be doing as an agent- not talking so much as to irritate a buyer, but pointing out things that are not easily seen. I also forgot to mention that there are no jobs in this town- either you work on the oil rigs or you are retired. As far as the decorating, I am well versed, and probably have a nicer looking interior that most- as has been commented many times, by realtors and lookers. My home is high quality furniture that is new, there is no junk, blah, blah, blah. I don't have a camera to use easily (for me), I have a digital that is a bit too complex for me- it is hit and miss and a lot of frustration to try to get them online. I am computer challenged. I do know that jobs here is a problem As far as the realtor- after a showing, don't any of you who are agents report back to the seller after a showing? Mine has not reported back to me in 6 months!! That is a big problem to me. The realtor that sold my other home reprted back to me every week- told me what he was doing to advertise, reported back how a person who looked at the house felt. So much more than this bimbo. My house isn't even on Zillow- I pulled up houses for sale in my area, and there were several by realtors here. Sweet tea- I had not heard of a 'discount broker' before- It seems that that may be what she is, without saying so. With 7% commission, I would think she would actually WORK! Obviously not!! I found out that there aren't many houses selling here at all- with this being more a retirement area that is higher in price to live- food, utilities, car license plates- multiple taxes, ie Irrigation taxes, license plate taxes being about $600-$1,000 for a new vehicle is a deterrent. My truck is 11 years old, and I just got my tag application ysterday- it is $153.00. My VW Bug is $613.00 THAT type of thing doesn't help! I believe I will look at a different agent, and have a REAL talk about my expectations- if that person can't meet them...see ya! Thank for your advice, all. I just expect someone to do their best- and that does include advertising wherever possible!

Ah, this is a subject after my own heart. I did just such a remodel - a remodel to create a kitchen for two. I can tell you that it works for two, too! I know this, because when it is just me working by myself, I would say that I'd prefer a slightly shorter run here or there while I NEVER have to say that when it is the two of us working in the kitchen. It works very well for two. Ok, I'd say the layout you currently have is not good for two. Here's what I mean: - Assuming that both of you might be cooking at the same time, a 36" stove would be a smidge better than a 30". If the 30" is a RANGE or rangetop and not a cooktop, that is probably fine but if a cooktop, because most cooktops eat up 6" of the surface with the control knobs, the cooking surface is much reduced (we went from a 30" range to a 30" cooktop and felt the pinch till we got used to it). - Not nearly enough space with the sink and the stove so close to the corner there. Whoever is standing on the right side of the stove (facing the stove) will end up sway-backed because you don't have enough room there. I have EXACTLY the same reservation as rhome about the too narrow island. You'll be dropping stuff from that little thing willy-nilly. As for plating ... well, you would be better served by having the plating NOT happen somewhere so vulnerable (to bumping into) AND so narrow as to guarantee sending your food scattering to the floor when you bump into it! I'd sooner consider a counter over on the wall abutting the Living room. I'm a BIG believer in pantries. And I like the fact you have one and can understand the need for a long narrow one. BUT, here's my suggestion because I'll submit that if you're designing the kitchen for two, you need more counterspace for two. Move the fridge over to the pantry wall. Put in a normal depth pull-out pantry on that wall. I have a 15" pull out pantry! and I can swear to you that ALL my food that isn't refrigerated OR that is not coffee/tea (coz my tea things get their own small cabinet with cups & by the stove) goes into that pantry. It's a pullout so nothing gets lost. Your fridge will also be better situated for access when not cooking. With the fridge and a pull-out pantry (or two) moved over use the currently designated fridge space for counter space. Push your stove over a bit so that it is better situated for the two of you to work at that wall. With the fridge on the pantry wall, you could extend even just the counter out from the DW to the edge of the LR doorway. This can be just 18" if you so desire and it could be just a counter OR it could be a ctr with narrow depth cabs under it, but arranged so that it doesn't interefere with the operating of the DW. One other thing - on the stove wall, or the stove and sink walls think about getting extra deep counters. INVALUABLE space. With the island gone you more than have the room for deep counters.