Let me break it down for you... In The USA: Pawpaw = Asimina species, fruit not sold in stores Papaya = tropical species in genus Carica familiar to most Outside of the USA: Pawpaw = Carica species. Papaya = Carica species. Asimina virtually unknown Pawpaws (Asimina) are not available in stores, so you've almost certainly never tasted one (they have a custard-like flesh). From my understanding, Asimina triloba, the northern species, is the only one worth growing for its fruit. It ranges as far north as Michigan, is said to be hardy to zone 4 or 5, and comes in many different cultivars from a variety of nurseries. The tropical papayas (Carica papaya and relatives) on the other hand, are familiar to most people, being readily available in any grocery store. They usually are sold as either Hawaiian or Mexican varieties, but there are many more out there. If you are interested in growing the native pawpaw (Asimina triloba) you should try that in your zone 5, and be sure to check out the numerous postings on the subject in this forum (one of which generated over 100 responses). The "true" tropical papayas (the same ones you will find in the market under that name) you could try growing in Florida, and I'm sure you'll find many posts on this forum, the Florida forum, and Tropical Plants forum on the subject. Good luck...

Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna

This is a generalization, but I find that independent grocers in small towns often have stuff unavailable in fancier stores. I live in a town of about 35,000 that has a Publix, and it's fine for most stuff. However, if I want to make a big batch of chicken stock (which I do a couple of times a year) I go about ten miles out of town to a dinky little IGA where I can get all sorts of stock making goodies like turkey necks and chicken backs which aren't found in the fancier grocery stores. And you can probably bet their corn meal is fresher than that found in a snooty upscale market--higher turnover.

I was thinking about your desire for a more open feel. It seems with the refrigerator on the east wall that it closes your kitchen in. What if you moved the refrigerator to the west wall? That area is already somewhat closed in b/c of the 1'4" wall on the north/west wall and the 4' wall on the south west. If you move the cabinets south a bit, you could even have a peninsula w/seating rather than a knee wall (I think that's what those short walls are called...or are they pony walls?) I also recommend putting in a pocket door to not only decrease the door's presence in the kitchen but to also help keep the open feel and yet have a door to open/close as you wish and to give you more usable space in that corner (no door interference). Since the desk is important to you, I put it in the 2' space b/w the pantry/laundry door and the south wall. With the pocket door, there is still room for your two DR chairs. The doorway is 36" so even w/someone sitting at the desk there should be room to get by. As an added bonus, this location also shields the LR from any clutter that might accumulate on the desk! What this does mean, however, is that your pantry will have to go in that room to the left. Also in both pics below: 36" Sink 36" Induction Cooktop 42" Hood 30" Under cabinet oven If you don't want as wide a passage way b/w the refrigerator & peninsula as I show (54"), you could shorten it by a few inches (6"?) and add those inches to the peninsula length. 36" Full depth refrigerator (you could put in a 36" CD refrigerator instead, if you'd rather. You'd gain about 6", I think, to add to the cabinet/peninsula length MW in 30" wall cabinet next to cooktop & hood Dish/flatware storage: In 24" cabinet in island + 39" cabinet to right of sink Glass storage: 18" wall cabinet next to refrigerator? (which I neglected to put in!!!) BTW...you have a good 7' x 7' space to put a chair/bench & maybe small table & lamp for sitting in that area, regardless of layout! First layout w/peninsula seating: If you prefer a slightly bigger kitchen, you could have a couple of seats at the island instead....the advantage here is that people on the island look out toward the backyard! Second layout w/island seating: Adel Birch 29-7/8"W x 12-7/8"D x 30-3/8" Wall cabinet for MW: http://www.ikea.com/us/en/catalog/products/S09811830