charlene, welcome to the forum! It's great to hear about the adventures of a new canner. You can use your processed tomatoes if you like --- how runny it will be depends on what kind of tomatoes; probably a bit runnier than if they were chopped, since that process tends to drain off some liquid (I leave mine several hours to drain off more). Mark on this forum (korney) also wanted to make salsa and things from already-processed tomatoes and wrote to the Ball company to ask about amounts; they told him to use the amount of tomato puree equal to the total final recipe (so you would use 3 pints). You can also process any salsa, including Annie's, AFTER it's made (but make sure it's been reheated to boiling before you can it). As for adding jalapenos, those are low-acid ingredients so if you add them you won't have the same pH as the tested version. BUT what you can do is SUBSTITUTE any kind of pepper for any other. So if you like a hotter salsa, use more hot peppers and fewer bell peppers to get the same total amount, OR use a hotter hot pepper (half a serrano will get you a LONG way!). Using those yellow veggies sounds awfully pretty! I love yellow toms and yellow peppers myself. Though I find yellow pear to be not as tasty as they are cute --- do you grow tomatoes from seed? If you want some yellow varieties that taste great, e-mail me & I'll send you seed. (If you don't, consider trying --- it's easier than I thought, and there's help available on the Tomato forum here on Gardenweb.) Cheers, Zabby

If the you mix polished and honed, the granite police will show up and arrest you :-) Of course you can mix finishes just as you're mixing different types of granite. It's your house - go for the look you want!

@Sophie, The more I look at Pyrolave, the more I think you're right. @Everyone, btw, in case anyone's wondering, this is Roger Ailes' home in Florida.. http://www.townandcountrymag.com/leisure/real-estate/g9229692/roger-ailes-palm-beach-house/

In terms of overall length, I have from left to right: 48" Freezer(18")/Fridge(30") 3/4 inch side cover panel 120" counter top, therein 36" induction cook top 3/4 inch side cover panel 30" wall ovens 48" pantry (2x24" high cabinets) 2" cover panel to the wall = 249.5" Total I've been going back and forth on the hood. It's probably the most discussed item. Originally we planned to get a custom hood liner built for an insert hood, but now we are leaning towards this very basic BOSCH pull out hood. Minimum mounting clearance over cooktop is 25 3/5". There is no maximum clearance given in the spec sheets. It should come in right around 30-32" clearance (math: 84" tall cab (incl. toe kick) - 36" base cabinets - 15" wall cab to mount the hood to - 2" for the hood hardware = 31"), which is very average as far as I can tell. I was planning to build a custom open cabinet left and right of the hood cabinet which will probably be around 16-17" high to seamlessly integrate the pull-out. See inspiration below.