My current life span on microwaves is about 6 months. I have gone through 3 in a short amount of time. The one I have now works - occasionally. It shuts off when I try to melt butter. It must be covered with a lid, and even at that it shuts off twice before it melts. Forget microwave popcorn. It just won't do it anymore. Sometimes I just have to unplug it for a while. It won't shut off otherwise. Nice huh? The last two (includes the one I am using now) have been GE. I will never buy another GE appliance EVER! Not sure what I am going to get to replace this one, but I think I will look at Sears. Don't buy anything from Wal-Mart. Some places will back up their appliances for a year - Menards does around here. At least you have some recouse then. Your new one will not last 29 years! That is for sure :) I hope it lasts 29 days! LOL

Grout does not have to get disgusting! Mine isn't and never has been! I have had tile countertops all my life and they clean up just fine. My beautiful artisan tile countertops (complete with trim, but costing more than stone) in my new kitchen clean up just fine. One does have to actually clean up after oneself, though... Tile is a wonderfully functional and easy on the planet choice. Route66Services, I agree that 4"x4" tiles are a more retro look than 6"x6", but either will be fine. Another traditional look is to have contrasting trimwork. That part comes from the fact that stores only tended to stock a few colors. The "8 week backorder" that LWO referred to regarding trim pieces is actually a "we have to make those up for you and it's going to take a little while" thing. Don't let it sway you. Just plan ahead, and give yourself some leeway because tile companies over promise on delivery dates. If the tiles don't pass inspection, they have to start all over again. And sometimes, they have to wait a month to finish a big run before making your tiles. This is the big boys. It's the same with the artisans, but they're more forthcoming with the time frame. Most of all, however, it's important that you get a really good tile setter who knows how to do countertops. You can't just glue the tiles to the underlayment with thinset the way some people do with backsplashes. The best backing is an old fashioned mortar bed, though there are some backerboards that I think are appropriate for counters. Done right, with wet mortar, also takes time, because it has to cure. But it's worth it. I have a feeling a lot of the horror stories about tile come from people whose tile wasn't set correctly. BTW, good quality tile made from good quality bisque, set correctly, is very hard to break, and shouldn't do so just from random stuff falling on it. It should take the equivalent of a sledge hammer in full swing. Even that might not break it on first try. If you're interested in going artisan, I can recommend Architerra-NW. Gorgeous tile, amazingly good bisque, and all the trims you could ever want. Daltile, however, is mass produced (i.e., faster) and their plain, glossy tiles should give you that retro look you want.

Hi, thanks everyone! I apologize for not explaining what would be cut on-site. The main rep, who was there for the templating, said they'd cut the faucet hole on site. The sink would be cut at the fabricator. The sink is an undermount sink, and the cabinet is a basic sink base (no tip out, just two doors). So there are no glides or anything under where the faucet hole will be cut, just the door hinges. Just to let you know, I had not asked them if they used a vacuum for the on-site drilling. Our GC recommended this countertop vendor because they usually work with them, and I had thought that would mean the cost/quality would be in line with the other subs that our GC had. Which is why I didn't do my research in GW as thoroughly for what to cover with the guy as I did for my cabinets. Now, I did ask them to get things tight to the walls, so I'm hoping they won't have to drill along the wall sides of the stone to make it fit. At templating, hey did not use a laser for like badgergal's team did, so in 20:20 hindsight, I don't know if that means they'll have to do some cutting along the back edge to get it right. breezygirl, thanks for the link to the other thread! And for the good luck wishes too. :-) I'll definitely be posting pictures. --Lee

Generally, sweets, bready things and fats freeze well. Nuts (enough fat) freeze well. Therefore, pie freezes well, and pecan pie specifically freezes well. Watery and celular things freeze less well, so you have to be more careful with vegetables especially, and with meats and liquid dairy. So a low-fat yoghurt cheese pie will be harder to freeze and thaw nicely.