So I'll continue in here. Here is a preliminary floor for our remodel. But we have changed a few things already: 1.The master bath is NOT 16' wide! 2. Master bedroom has an overhang that extends 5' feet but it runs off the page here. This is a rough starting drawing, but you can see the original foundation through it and what we are adding.

Bumblebeez, your first sentence is kind of an interesting comment to make in a Money Saving Tips Forum! LOL I'll address some of your questions. As far as the cleaning ability, of course it depends on the formula but people who have used it reports it works as well as name brands (with the possible exception of enzyme detergents), and why wouldn't it? It's made from the same types of ingredients. I'm not claiming it's identical but washing soda and soap are in virtually every detergent. Same goes for the smell unless you expect it to have a chemical smell and you can put additives in there for that if you like. Personally I wash clothes to remove stench rather than put stench into them. Oh and is it good for the washer, well, depends on how you define "good" for the washer, but it's laundry detergent so if you're suggesting that it would damage the washer, you can be assured it will not. I should add that there's a lot of chemistry involved in laundry and the combination of detergent formula, machine, cycle, type of soiling, amount of soiling and even water makes a big difference in laundry results. And btw, few have quit using the homemade once they started using it. There's been a couple who decided it was more convenient to buy but usually when they get it for the right price. Or they keep a special formula for certain things. As far as cost, some of the recipes I looked at before weren't cost-effective for me so I didn't make it. I do have a recipe now that is essentially washing soda, borax, soap and baking soda which would compare quite favorably. "But then how would I get those big boxes of detergent home from the store?" Not everyone in this country has a car but somehow they get the laundry detergent home. Possibly by walking, taking a bus, a cab, or have it delivered... or maybe make their own? ;) I will agree with you that I enjoy having a vehicle. I don't drive new vehicles often and it's not a status symbol for me. Often I've thought it would be nice to not have one and when you think about the costs it could be very cost-effective for many people to get rid of their cars. But it's a choice that people make. Some like to make their own detergent and they do it for a variety of reasons. Some do it because it does save them money. Some do it and don't save much but do it to have it without the additives they don't like. Some do it as a hobby or as a "self-sufficiency" type thing. Some people will butcher a whole animal themselves, freeze it, etc, and some would think that they should just buy it at the store prepackaged. That would not be cost-effective for me, but for some it is. "It's one thing to choose to save money by not having a car and air conditioning but seriously, what is more important?" There's no one answer to that question. That's the purpose of the thread I believe. There's a lot of people who simply cannot afford a/c and a car (or a car with a/c! LOL) To many of them, food, clothing and shelter are more important. I'm not going to challenge the "veracity" comment, since I think perhaps you just misused the word. I see no reason why people would lie about it. I don't think you were trying to say that though. Mind if I ask what types of things you try to save money on?

Lav: It's just that fridge and big sink on that wall seem to eat up all the countertop. Plus, the fridge needs like, 4" minimum clearance against a fixed wall... I wish that wall were a little longer cause I'd love to have the fridge to the left of the sink like that. I always seem to want to prep to the left of the sink. I don't know if I can change that habit, can I? I get having a prep sink closer to the stove, but this copper sink is made for prep with the cutting board that sits on the ledge and the drain tray. Not to mention that after what that thing cost, DH will probably throw up if I mention getting another sink, lol. Bellsmom: I was told that having the whole wall open is a problem with structural stuff. That's why DH wants a rustic railing with upright beams in part of the opening. I can't tell exactly but the island makes the walk around about 30"... seems too close to the step down for safety? Rosie: Your words are food for thought. I am definitely a sink/window prepper. I tend to live in front of the sink for some reason. Don't really see myself doing too much between the fridge and stove (in the original layout) And, as I said above, I tend to want to work to the left of the sink. Angie's idea is very appealing though. I like the smaller area to cook in and less walking around. I like the fridge out of the main area, so anyone can get something without, 'excuse me'. The one thing DH does is make adult beverages (killer old fashioneds for those familiar with Wisconsinites) and we're always in each others way when that happens. I thought a bar sink over by the window could double as a kind of prep sink and I'd have mondo storage over there, too. But, it does close up the room somewhat, at least for traffic, but maybe not in a bad way. Idaho: thanks for the info and I was kinda thinking that empty corner could be a safe cubby or something like that. Keep our Cracken in there, lol. Marcolo: are you saying to leave the fridge as it is in Angies plan? I'll have to play around with that configuration, too. Thank you...

I also use recipes interchangeably and haven't found a recipe that doesn't work both in the bread machine and by hand, as I only use the machine for kneading and then shape and bake in the oven. Everything from Grandma's old Farmhouse White to cinnamon rolls to whole wheat and rye loaves, they all work fine both by hand and in the machine. I agree that you need some more liquid/water in that hard to handle dough. I always check the machine and add more liquid if needed, I'd rather have a bit too much than not enough, I can always knead in a bit more flour if necessary. As plllog mentioned, you can add vital wheat gluten to the rye loaves for a bit more "oomph", rye flour is lower in gluten than wheat flour is. Bread is actually very forgiving, and I mess with it at whim. I want big holes I add more water, a dense loaf needs more flour, a tender loaf wants some milk and eggs, and I go by the way the dough "feels" more than anything. The only thing I've been unsuccessful at is a 100% whole wheat loaf with my own home ground flour. The results were consistent, they were all horrible. I finally just stopped, nothing helped that stuff and although I still grind wheat for flour, I use some of my own flour and some King Arthur flour for a passable loaf. Annie