Have you read the "Read Me" thread? Scroll down to the "Posting Pictures" post for directions. BTW...you probably are not getting responses to your thread emailed to you even though you checked the box that says "Check here if you would like copies of follow-ups to your message emailed to you." This is b/c you do not have the email option turned on in your profile. See the "Read Me" thread for more information on this as well. Scroll down to the post w/the subject "Getting Emails Sent To You...3-step Process" Here is a link that might be useful: Read Me If You're New To GW Kitchens!

Ouch, tough room. I assume you are not willing to take down the walls between the kitchen and laundry room and configure both spaces? I'm going to assume no and give you suggestions - if you come back and say yes, though, that may open a lot more possibilities, so be sure to let us know. Also, if you can repost with more and clearer measurements, I might be able to draw a layout for you. I am having a very hard time reading your measurements, and some are missing - lengths of all the walls, cabinetry runs, widths of doorways, etc. Regarding the distance issue, I can't read your measurements but you can refer to this NKBA Guideline: "Distance between Work Centers (Kitchen Triangle).. In a kitchen with three work centers the sum of the three traveled distances should total no more than 26' with no single leg of the triangle measuring less than 4 feet nor more than 9 feet." Do you meet that, or are you close to it? The second issue I see is that you have next to no actual prep space - if you added a prep sink to that run by the banquette that would help, but it's around the corner from the range and it would be better to consolidate your space. What I would really suggest is putting a little prep sink on your peninsula, right up against the fridge. It looks like you have maybe 45" on that space, and if you make the opening low enough so the counter can run right over it and into the DR a little, you will have a nice, deep (deep is important) prep space. Something like mamadadapaige's peninsula: She had a very tough layout and had to accommodate laundry in the space too - PLUS a chimney. Her space is not the same as yours but her layout is interesting and may spark ideas nonetheless. Alternatively, or in addition to doing that, you can deepen the sink/DW run by 6" to make that viable prep space. You can do this inexpensively by simply building a 2x6" frame, installing the cabinets against it, and running the counter over both. Or, you can do this less frugally by getting custom depth cabinetry. The reason I am harping on deeper counters, by the way, is that they are very superior for prep work. That is why so many put in islands and peninsulas, even without seating. I grew up in a home with a super tiny kitchen, but I didn't notice and cooking was always a pleasure. When we moved to a home with a technically larger kitchen, the standard depth counters, PLUS uppers in my face, made cooking much less nice. I basically stopped cooking! The third issue your planned prep space, where the old stove/oven space for prep. I see two problems with that. One is that you have no water source there, so you will not actually end up using it to prep. Again, that could be fixed by putting a small prep sink there. However, the second issue is that keeping cabinetry there makes the banquette area pretty useless and inaccessible. There is simply not room to fit a table because you have that run on the left squeezes the space too much - 5'9" (i can read that one) for a table plus room to squeeze by and get into the laundry room, all while carrying fully laundry baskets? No, especially if there are chairs on the other side of the table. You need to get rid of that run. I would end the stove run to be even with the wall and wouldn't turn the corner with it. Again, please post a layout with clearer and complete measurements, and let us know if you can move or remove any walls, or move any doorways - and which ones those might be. I have some ideas I would like to draw up for you. Here is a link that might be useful: NKBA's Thirty-One Kitchen Design Rules, Illustrated

ferrygirl - 5 offers just means our chances are about 20% of getting the house. Encouraging for the sellers maybe! herbflavor thanks for your words of caution. There's a long back story but to be brief, we've targeted an area in a neighboring town that's approx 7 blocks by 4 blocks and have looked at houses as they come on the market in that area for the past 3 years. This is an area with very low inventory, perhaps 3 houses per year come on the market. They're immediately pounced on with multiple offers. We're not going to find the perfect house, but what we'll find is the house that we can make perfect for us. We renovated the house we just sold, and have thought long and hard about the elements we want to bring with us to our next house. The house we buy will either have those elements already, or we'll work with our architect to build them in. The ballpark cost given by our architect was within our expectations for the amount of work to be done. We've already signed a lease on a rental house and close escrow on our current house in 2 weeks. If ours is the high bid on this house that's for sale, we'll start working right away with the architect and the renovation can be done while we're in the rental. If we lose out on the bidding war, we'll just keep looking!

Do you have a (to scale) 2D floor plan and a general diagram of how the kitchen relates to other rooms in the house? What's behind the white closet doors and can that be relocated/included in the kitchen space? What's your budget? Can you easily move plumbing? Change any of the windows (other than on the back wall)? What's the cut out in the ceiling?