We may be way over cautious but I'd rather err on the side of caution especially with children. Your local County Extension Service can give you FDA guidelines for food safety. Travel became an issue for me. Years ago while in Madrid I was violently sick to my stomach the first few nights after dinner. Our host practiced, as many Europeans, not refrigerating items which are commonly refrigerated here in the U.S. For the remainder of the trip I ate only saltine crackers and gingerale, I was already drinking bottled water only as was DD. My dear friend made a lovely fritata (eggs, potatoes, onions, etc.) which she served hot upon our arrival. It then sat on the counter unrefrigerated for the next few days while they snacked on it. When we returned home I visited my MD. He told me that I became ill due to bacteria introduced that my body was not equipped to handle. I am not at all immune compromised Our hosts have always lived this way so their bodies treat that bacteria differently. I found the refrigeration issue to be the same in France, Germany, Norway, Sweeden, Iceland. They just don't refrigerate commonly refrigerated food items as we do here in the States. Have been to many underdeveloped countries and DH has never had a problem? He is of the "when in Rome" mindset. I've seen him drink from the tap in places that just scream "you're gonna have an issue". He must have some superhuman immune system. Me, I drink only bottled water/drinks and always travel with a stash of pre-packaged foods items, as I want to be able to enjoy the entire trip wherever the destination. Over the years, I've discovered that four star doesn't mean the same thing once you leave the States. In fact, four star in some odd out of the way places means 1/2 a star by U.S. standards. As for meds, I was under the impression (with the exception of vitamins) that at most they can lose their effectiveness, not make you sick. Thanks for linking the article terriks.

I'm going to look for the Turkish red pepper paste - I have some Korean chili paste, but I think the Turkish paste will have a different flavor. I also have the "Black Bean Garlic Sauce" (Lee Kum Kee brand) that is very salty and also too lumpy to be a paste, although I sort of use it that way. One of the Japanese pastes that I have is called "Yuzu Koshou", and it has an unusual citrus flavor, I guess from the Yuzu. Now that I know what the Yuzu tastes like, I might buy a Yuzu tree - I do like the flavor, and it is very distinctive and different - about as different as lemons are from oranges. I have another Chinese condiment called "Vegetable champignon" that is a bit thinner than a paste, but otherwise very similar and almost as intense. It has a unique mushroom flavor that enhances wood-ear mushrooms and tastes very good in soups. It's made in Taiwan instead of China. The Lee Kum Kee sauce is from Hong Kong, which is now China. Since I have two garlands of garlic, I will not be buying garlic paste, and I have to say that I prefer tomato powder to tomato paste, even to the Amore brand in the tube. I buy the two pound jars from Harmony House, and I also buy dried vegetables from them, which I find convenient to add to Japanese noodle soups on a whim. Lars Here is a link that might be useful: Harmony House tomato powder

Oh yes, music can bring me to tears easily, especially a magnificent talent like Andrea Bocelli or Kiri TeKanawa. It can also bring you right back to the moment in time that reminds you of a far gone time. Memories of parents, siblings, boyfriends, pets, our kids. There are so many great artists in all our pasts and so many wonderful sounds. It's funny how we take it so for granted but imagine not being able to hear music, how sad that must be for some.

I think it'll be fine, especially if you're careful about the finish. Your house is pretty much now, and so is the style kitchen you've pictured, and the wide arch. The word "transitional" is overworked, but generally fits anything that has past elements in today's design framework, and that's really what you have pictured. The word "Shaker" applies to the simple recessed panel, not the minimalist design philosophy here. The woods in your picture of the stairs are honey colored (medium golden brown) and in your kitchen drawing they're more spice (medium-dark orange brown). Since you're opening up your house rather than separating off the kitchen, I'd be more concerned with making the woods work together than the cabinet style (which by being so simple should go with anything). Just make sure you're happy with the choice you make! There's no point starting otherwise.