I can tell you i have *always* experience crinkled wrinkled leaves with habaneros. Usually not until later in the growing season than you are now, but this issue has been a constant. I never get the issue with my cayenne or jalapenos. From what I've read habaneros like calcium and it could be a calcium deficiency. The thing is, even tho my hab plants have all had this, the yield of peppers has *never* suffered. It just doesnt look good cosmetically, but I dont see it hurting the yield. Another cause of deformed leaves is aphids. Aphids like to suck the sap out of young leaves. They're bastards. I had an awful aphid year in 2010. However that didnt happen until after the plants moved outdoors in May/June. I'm guessing that's not the issue here.

6Kate, I think NYCBD's suggestion of no hardware is a good one. You sure don't want the hardware marring the finish of your new cabinets. You could also just use hardware on the cabs that won't hit the one perpendicular to it. As for appliances I would do a lot of research. If you are a member of consumer reports read about all the different appliances that you will need and the reviews. I, unfortunately, ordered the JennAir suite before I actually thought that going with one appliance manufacturer probably wasn't smart as one manufacturer may excel with their range line but not as much with their dw line etc. I can't say how my appliances will serve me because they haven't been delivered and installed yet but after reading on the appliance forum I realized that I was too hasty. Good luck with your project!

Sounds like you have thought out aspects of your cooking and are on the right track. Your choices sound great. If you have a pantry you can always put a small mw in there if you need it. That being said, I still have a hard time at the thought of giving up a mw completely and am installing a mw drawer as well as the larger cso Miele oven and a wall oven. (I envy you your lacanche though) I like the idea of the miele cso as I like the convenience of the plumbed model and know that I will love the ease of the directions and programming. Someone here mentioned that with the smaller model you can't fit multiple racks of taller items in the smaller ones. so I felt this is a good area to splurge and go larger. As to your comment about enjoying cooking more in a beautiful, convenient space that is indeed very true. The kitchen that I am planning a renovation has such limited counter/prep space, limited storage space and a crappy oven. It is so frustrating to cook in it that I HATE cooking now. Cooking in that kitchen is like trying to build a house with a nail file and a pair of scissors. I just came back to my "real" kitchen in my other home and it is such a different experience to cook when you have the space, well thought out cooking zones and good appliances. My only other advice is to think about how you cook and the steps taken between areas. I divided my kitchen up into zones and it is so efficient. I have general everyday prep with frig, mw, speed oven, cooktop, clean up,, trash and dw and storage all within a few steps near a casual eating area. Then I have a baking zone, for storage and prep of all things baking related near the ovens, a wrapping and food storage container zone, pantry storage, entertaining zone ;entertaining clean up with an additional dw, tras and sink and storage for those dinner services and flatware services there and so on. (Hope that makes sense. )

I once tried to use galvanized flashing on the uphill side of a rock retaining wall. It was much wider than any garden edgings which tend to be less than 6". Unfortunately it substantially degraded over half a dozen years. My soil pH is around 7.2, but it is a calcareous clay. Calcium and chlorides (salts) cause corrosion on galvanized metal and are often found in both city and well water. Chemical fertilizers are another source of chlorides. The farther away from neutral pH your soil is the worse the corrosion will be. How wet your soil stays also affects corrosion, so having a free-draining soil may help. Hot-dip galvanized offers the best protection against corrosion. If you use metal roofing you should install wooden posts to screw the metal to. And, use the fewest number of screws possible, because each hole is where corrosion will begin. Metal roofing comes in lengths starting around 8' long, but they are about 26" wide, so you either bury the extra width or you have to cut the pieces in half. The reason people use the heavy gauge steel is because it is thick. Once it rusts the rust acts as a barrier to further rust. I suggest you look up a metals supplier in your area. Do a search for "where to buy sheet metal near me". You need a place that will sell you the metal, but if you have no experience with bending or welding you will be better off hiring someone to install this. Whatever materials you use you will need tools, some of which are expensive. And, there is no substitute for experience. I suggest you do a search for videos on how to install whatever type of retaining wall you want.