I can share a sure-fire solution to your irrigation problems. Years ago someone here accused me of being a dealer and having an ulterior motive behind recommending this little system. I sold hundreds of these but, I installed them. Never in all my years before retiring did I sell just the equipment. We installed irrigation systems. But, I'm now retired and cannot be accused of WORK anymore. At first, the stuff seems sorta Mickey-Mouse simple. Well, it's this simplicity that is what I think makes it work so well, for so many years. You start with 1/2-inch or 3/4-inch black poly tubing. One end connects to your spigot, the other end is "kinked off". Then you plug 1/4-inch spaghetti tubing into the larger tubing wherever you want to water a plant. At the ends of the spaghetti tubing you can choose from a multitude of "spray heads" to "emitters". I like emitters mainly for the very small volume of water they use and, because they don't water all-over the garden. They provide water right at the root zone and, deprive water to weeds. I use 2 emitters for a large plant like tomatoes. One of the heads that actually sprays outward in an "umbrella pattern" is called a "spectrum". It comes on either a 5-inch stake or, can be mounted higher. The spectrum types do wet the foliage though. There are some of these little systems still working fine, that I installed 25 years ago! I never had a customer who after using this "micro" system, had me remove it, not one. I have replaced hundreds of soaker hoses though. Check out Drip Works. I'm in Louisiana, they're in California, no connection. Our municipal water contains lots of calcium from the lime they add to the Mississippi River water we drink. This calcium plugs-up soaker hose rapidly, to the point where only a few spots emit water and everything else goes dry.

Well, if you cut them down to a smaller size, you don't get the bevel of a full 12" tile. Sharper edges. Should you seal it? Why not? If you don't, it'll just get dirtier, quicker. What with the bacteria and moisture in a bathroom....yes, I would seal the tile and the grout....but, that's just me.

"Do you think it could be a deal-breaker if I suddenly have to sell the house (which is not likely but could happen)? " It COULD be...............but so could the cherry or white cabinets you chose. Or, the berber carpet, or the tile in the bathroom, or the wall paper. You'll drive yourself crazy trying to game the market. Not even your realtor who does it everyday for years and years can say with any certainty what will sell your house. Few people will even notice whether you have a 27" oven or a 30" one. I wouldn't even say 30" is standard. It's definitely heading that direction , but plenty of 27" ovens are in kitchens and are sold everyday. Most will notice if you have a 24" one, but even then it might not be a deal breaker. Besides, if it came down to just that, you'd simply credit the buyer $2500 at closing to buy whatever size and brand oven they wanted and take the old one with you. Furthermore, you aren't going to recoup the dollars you put into the renovation at closing anyway - so you should get what YOU want and will use instead of what you think a buyer will want. P.S. - it won't be the same things you do. Go for the drawer. jadeite - how many more cookies do you think you could get in a 30" oven than the 27" one ? I'm guessing the same as you'd probably end up using the same sheets you have now.

That's why I often suggest a range (w/oven) under the hood and second wall oven, if needed, elsewhere that's primarily used for things like baking where you wouldn't mind any odors coming from it. Who hates the smell of spice cake baking? (And hopefully you don't burn the brownies!) I happen to have a two-oven range and one of my ovens is my roasting and broiling oven. I can't imainge not having it - and its exhaust products - located where they will be drawn right up, and out, through the hood. A wall oven adjacent, but not under, the range hood will not be effectively vented by it because of how steam and hot air expands in an upward cone. It has to start out under the hood to get captured.. Apparently many people don't use use their ovens like I do. My roasting oven works, hard! And I really don't want to smell last night's broiled fish or roasted garlic - as tasty as they were - the next day. I also think a range and a single wall oven would be quite a bit cheaper than a cooktop and two separate wall ovens. If your range is gas (with a gas oven), you could still have an electric wall oven, which would give you two different fuel source types to play a round with. Araguato