Wow, you guys are fantastic. This is really helping me narrow down choices about how to lay the tiles and to define what I like and what I don't like. I do like George and I think he should come and can with me today. I also like the seamless look of the all 3" sq tiles in George's kitchen, with the window balanced with the valance and the clock. My husband would be a hard sell on the idea of tiling the whole wall, he really dislikes it. I also really like the image that deedles posted at 21:49 with the small tiles on the bottom and the square tiles on the top with the green liner tile. It felt pretty peaceful to me. My husband likes deedle's 22:20 image with the bigger squares in both areas separated by the liner. I do not think I like the tile up to the beam behind the hood only- and I thought I would. I think that it accentuates the lack of symmetry on the wall. I wish I could go look at tiles today but the garden calls. And the saying "make hay while the sun shines" exists for a reason.

I think in your case, you can go either way. In Rocco's first example, I actually don't like how they frame the top of the fridge because it is unnecessary. The room has a very tall ceiling and there are no top cabinets there. So the extra cabinet looks a little odd. Also, it throws off the symmetry to the floating shelf on the other side. In the second examples, it looks much cleaner. and i think it's perfect. So I think if there are no tall cabinets, you shouldn't frame it.. But if you do, then you can go either way. In Redlover's example, there is some tall cabinets on another wall, but I still think it looks a little odd because the wood frame has no function, it's not reallya cabinet. However, I think the wood framing provide stylistic unity for the kitchen. Since in that example, the kitchen is not going for modern, but going for more elegance. So, besides having top cabinets or not, style of your kitchen is also a consideration. Frameless is a little more modern, clean, it may even feel a little commercial. But the frame maybe necessary if you have a more "elegant", "traditional" kitchen. In your case, I think you can go either way. I'll probably not frame it since the frame probably won't provide usable storage, unless you are going for the elegant look.. then frame it. Lastly, looking at your kitchen layout, your main sink is very far from your range and the fridge. So, you can only use that for cleanup purposes. So your prep sink near the fridge became extra important and you will spend a lot of time preping there. It's a bit hard to see exactly how big of a prep sink you have but it look a little small from the rendering, esp if you get the kind that it's narrow on the side of the faucet. I'll advice getting a sink that is "normal" size, wide, and shallow for your prep sink. I am adding a photo of how we do it in our kitchen .. we have a very small kitchen but we lean toward modern and clean look. So we need lots of cabinets and we have to frame it. Here is the "wall" behind my island (w/sink). I haven't done my Kitchen reveal yet since i'm still waiting for my combi steam oven to arrive (see hole above oven) This post was edited by noopd on Wed, May 1, 13 at 23:51

Getting back to this conversation as I'm finally in the process of redoing my hardwood floors (kitchen) and getting new floors put in the FR. The stain color will be consistent to match. We will be putting down new red oak floors. Want to go from Gunstock (too orange) to something darker but that will complement the new paint colors, cabinets etc. Want to go with a warm brown but yet not too dark. I like Minwax English Chestnut but in some pictures it seems orange. Want to avoid yellow and red undertones. Any advice what would complement these two rooms? Also, after the stain color is decided, want to focus on things in the FR, slip covering the couches and getting a new rug. I think white (even though it's a little scary) would be great with slipcovers and then I could pull in some color with pillows. Trying to avoid too much brown, so a little pop of color is essential. I've also gotten rid of the red valances in the FR and replaces with a natural color valence (geometric patterns that highlight it).

Here's the one I have made a few times. It was from Yahoo and seems to be a lot like Tyler's above. I add sesame seeds also. I haven't tried it with Tahini, but I'm sure it would be better. It's not as good as what I used to get in the NY. restaurants (the local Chinese restaurants don't offer it,) but it's a good no-frills estimation. Btw... the peanut butter absorbs the flavor of the toasted sesame oil. Without it (or tahini) the toasted sesame oil is going to be strong. "Cold Sesame Noodle: 1 lb Spaghetti or Linguini (cooked, drained, rinsed w/cold water) Red Bell Pepper, thinly sliced (qty up to you) Snow Peas, thinly sliced (qty up to you) 1/2 C Peanut Butter 1/3 C Water 1/4 C Rice Vinegar (not the "flavored" kind) 1/4 C Soy Sauce 2 Tbsp Toasted Sesame Oil 1 Jalapeno Chile, chopped (seeds & veins optional) 1/4 tsp Salt 2 Garlic Cloves DIREX: 1. Prepare the bell pepper and snow peas. 2. Cook spaghetti. Drain, rinse with cold water, and drain again. Transfer to a large bowl. 3. In the blender or food processor, blend together the peanut butter, water, rice vinegar, soy sauce, toasted sesame oil, jalapeno chile, salt, and garlic cloves. Thoroughly scrape the contents and distribute evenly to coat the noodles and vegetables. That's it! I would add a little ground black pepper since the jalapeno won't set off the heat I want (I'd use a small serrano chile, which is definitely much hotter). This recipe seems very flexible...you can add sliced scallions (i.e., green onion), julienne or matchstick carrots, peanuts or almonds or cashews, toasted sesame seeds, cooked cubed chicken or spam (I know, right?!)...use your imagination. Bon appetit and happy cooking!"