That was so inspiring, Les, and melancholy at the same time. I could have written it all, had I the inclination and ability to articulate the philosophy as well as you did. It's taken me 22 years to understand what I've done wrong (plant Maple trees), and what I should have done (amend, amend, amend - I live where the 'soil' is like cement), and oh how I wish I could go back and start over. This was a new subdivision, a 'maintained' community of zero-lot-line homes, but I had to have my new house built on the corner lot because as the entrance to the subdivision, it had the most trees and was the biggest lot. Wrong choice. Being a corner lot, there are two berms so I've gardened on a slant. The trees on those berms are Scotch Pines which, after a few short years, started dropping pine cones and a good wind knocks off so many dead limbs that punch holes in the hosta that I cry. Scotch Pines have a lifespan of about 20 to 25 years. They're starting to die. Then there's the Emerald Ash Borer - those trees provided the dappled shade and are coming down - and oh, I almost forgot the sick ornamental fruit trees that drop yellow leaves starting in June because they were treated too late. Btw, no 'maintenance' people are allowed in here. I cut the grass, what little is left. And I no longer have to weed because as you describe, few weeds grow where there's no light. I have over 400 hosta and fortunately, many which are not on the berms have been used as shrubs against patios and house and have reached over 6 feet in width. The tree roots have choked so many on the berms they will never reach that size and some don't exist any more. I planted Rhubarb and Goatsbeard in those spots. Everything you have pointed out is something I've learned the hard way - and at age 70, I no longer want to wait 20 years until I'm able to see these gorgeous adult plants - if I can still see, that is. I, too, hate mulch - but that's what was put down for many years in the (then) open areas. DH is a golfer, so this is my own agony and ecstasy. He's felt sorry for me recently and made some burlap shades to put up over the blues so they keep as much wax as possible in disgusting 98-degree heat like today. Looks like hell for a day or two - but I hang on as long as I can. And I've had to sneak away a lot of grass (he loves it) and rake away a lot of mulch, but I've finally got the 'look' you describe - most hostas either touch or hug each other. We are now about to put this place on the market and move to Colorado where I will hopefully do it as right as possible even though I know it's not the climate I need (or want). I doubt I'll ever find another obsession I love so much as this. But I might have to. Know anyone who wants to buy a pretty house with a hosta collection? It's close to being what you describe - just a few more adjustments ... and maybe one more hosta. Westy

I had a pullout pantry next to the fridge in my last kitchen. I had the cabinet people put a pullout cutting board in between the upper and lower pantry pullout sections so I could off load. However, we also had an island counter there to put bags on, and I had not accounted for the actual height and width of the cutting board when I envisioned it....The result was more of a "handy cocktail landing" at slightly above elbow height that we never pulled out except for a laugh. Still, your pantry is wide enough if you keep the full width (believe me when I tell you that 12 inches won't do it!) that it might work as a landing. Looks like you are familiar with this issue in your current kitchen and it shouldn't be a much of a problem.

You don't have enough room for that island in your space. As others have pointed out, it's too big. You do not have room for seating at the island + the table - you need at least 54" (and 60" is much better) b/w the island counter and the table edge. I speak from experience - I have 48" b/c of a mistake I made and it is not enough - I need another foot! Do you really need three seating areas? Island, Nook, and DR....that's a lot of seating! Your Nook is a bit narrow - can you still modify the exterior walls? It would be nice to have wider aisles around the table - especially if you plan a round table. In some respects, a round table takes up more space than a rectangular table. To accommodate more people, a round table must be deeper - you'll probably need a 42" wide round table by the time your children reach the pre-teen years. It would be nice to be able to have 42" of aisle space on the "top", left, and right sides of the table in the Nook. I put in a rectangular table b/c of the need for a wider aisle b/w the table and island. If you want a round table, I suggest making the Nook at least 6" deeper. I think the current width would be fine if you have a 42" round table. [Aisle recommendations: 36" to edge past diner and 44" to walk past diner.] Are you measuring aisles counter-to-counter or cabinet-to-cabinet? Cabinets, without doors, are 24" deep (and that's how most are represented in designs - without doors). Counters are 25.5" deep. If you're measuring cabinet-too-cabinet, then your aisles are 3" narrower than you show. Personally, I don't like cleanup sinks or ranges/cooktops in an island - they both take far too much space away from the island and negate the best thing about islands (and peninsulas) - that wonderful expanse of uninterrupted workspace (except, perhaps, for a prep sink). (There's also the safety issue for ranges/cooktops if your island isn't at least 48" deep, but you aren't showing one in the island, so no need to continue with that discussion.) Cooking Zones should be the most protected zone in the kitchen - you will be dealing with hot items when cooking and moving around with boiling water, etc. The last thing you want is traffic getting in your way! (You don't want to trip over a child or run into someone coming into the kitchen to raid the refrigerator or get a drink while carrying a pot of boiling water to the sink to drain!) So, what do I recommend? Consider changing the island to a rectangular island. It will fit better in your space and it will give you room for seating at the island as well as decent aisles in general. Consider moving the cleanup sink, DW, and Cleanup Zone to the "bottom" wall Consider moving the Cooking Zone and range to the left wall Consider adding a prep sink (smaller than a cleanup sink) to the island making the island the Prep Zone Getting rid of the small wall to the right of the "bottom" wall to gain 4.5" and allow you to.... Move the refrigerator to the bottom wall so it's on the perimeter of the kitchen and easily accessible from the FR for snackers to access without those snackers getting in the way of those working in the kitchen. Is that bottom area 11'1" like the "nook"? A possibility: Details of the layout above: Overall: It separates the Cleanup Zone from the Prep and Cooking Zones - something to strive for b/c it allows several tasks to be going on at the same time, it doesn't mix the dirty dishes with the prep and cooking space, and it allows you to separate the prepping and cooking storage from the dish storage. This separation of storage allows you to easily store items at their point of use - no overlapping and people getting in each others way! It reduces zone-crossing - having to cross another work zone to go to/from appliances (especially the refrigerator) and dish storage Aisle widths are much better for a multi-worker kitchen and for seating at both the island and the table (no more back-to-back seats!) Cleanup Zone: Moved to the "bottom" wall Deeper counters as well as deeper storage (30" deep counters, 27" deep base cabs, 15" deep uppers). This gives a lot of storage for dishes, glasses, silverware, etc. as well as space for prepping as a Secondary (or Tertiary) Prep Zone. Wider aisles to accommodate traffic Single-bowl 30" sink base with a 27" to 29" wide sink - plenty big enough for the vast majority of needs. (There's a prep sink in the island for a "second" bowl...more later) Dish storage (as well as glasses, silverware, etc.) is right where the DW is, so unloading and putting the dishes away is easy! Dish storage is placed such that it's easy to get to from the Nook as well as the DR - both w/o crossing into the Prep or Cooking Zones. Refrigerator: Has been moved to the bottom wall - it's not quite on the perimeter, but it's located so it's accessible from the Nook, DR, and FR, w/o cutting through the Cooking Zone or zone-crossing when prepping or cooking. Because of the deeper Cleanup Zone counters, it looks built-in and does not look like a "standard" refrigerator. The other things that make it look built-in are the finished end panels on either side and the full-depth cabinet above the refrigerator (it's either 27" or so deep or it's 24" deep and pulled forward so it's flush with the refrigerator carcass (box) Prep Zone: Prep Zone is in the island. Locating the Prep Zone in the island allows you to visit with guests, help children with homework, or watch the TV in the FR while prepping. Since 70% or more of the time working in the kitchen is spent prepping, it makes the most sense to have the Prep Zone in the most desirable spot. There's no conflict b/w the Cleanup and Prep Zones - no fighting for sink space, counter space, or a place to stand! Prep Zone is directly across from the Cooking Zone - making the prep sink handy for both zones. The aisle b/w the range wall and the island is 48" - ideal for when your family starts helping more - you'll be able to have several people working in the Cooking Zone and in the Prep Zone at the same time. The Prep Zone is protected from traffic. While it's true that the Cooking Zone is the most important zone to protect from traffic, the Prep Zone comes in a close second. You're using knives, etc.... There is a prep sink in the island to provide water for the various prepping tasks that require it. A trash pullout is in the island for the trash and recyclables generated while prepping There's a 12" cabinet for cutting boards - placed right where you need it! There are 45 inches of prep space on the right side of the sink and 20" on the left side (more for landing space,though). The refrigerator is placed such that you can unload your ingredients straight from the refrigerator onto the island where they're needed without having to unload in one place and pick them up again and carry them to your Prep Zone. Island: The island has plenty of storage for both often used as well as seldom used items - in addition to the storage in the Cooking Zone and Pantry. Seating at the island will accommodate all four of you (although, I think the table is better when you're all together for a meal). The seating overhangs are sufficient for all - one seat even has a deeper overhang for someone who is tall or has long legs. So many people skimp on seating overhang that it becomes uncomfortable for average or tall people to sit for very long (unless you enjoy "straddling" the cabinets or leaning way over to reach the counter - I don't, but YMMV). Orientation of the island allows you to interact with others both in the kitchen as well as the FR - you're facing the "action". Cooking Zone: The Cooking Zone is now protected from through-traffic as well as incidental traffic in the kitchen. Traffic will go around the Cooking Zone - whether someone needs to use the MW, wants to get into the refrigerator, or wants to cleanup the kitchen (or DR or Nook). There is plenty of room on either side of the range for both workspace and landing space. You should have at least 24" on each side. The MW is in the Cooking Zone but on the periphery so you can easily use it while prepping or cooking. Outsiders can also use it w/o getting in the way of the cook (or the person prepping). The MW is near a water source (prep sink) - most MWing requires water be added. The MW is near the trash for the easy disposal of the wrappings - again, w/o getting in anyone elses way. There's a 12" cabinet for tray storage - cookie sheets, cooling racks, roaster pans, etc. Note there is an 18" trash pullout in the Prep Zone and near the Cooking Zone as well as one (21") in the Cleanup Zone. The most important place for a trash pullout is in the Prep Zone and near the Cooking Zone. Far more trash and recyclables are generated while prepping and cooking than any other task - and for longer periods of time (and more often). If you only want one, then consider moving the 18" one down to the other end of the island so it's somewhat close to the Cleanup Zone - but don't remove it from the Prep Zone. Even the 21" one is too remote to be of much use during prepping and it's even worse for cooking. I think you have plenty of space to accommodate two trash pullouts - but it's up to you. 54" b/w the table and island. There is no longer direct competition for floor/aisle space since there are no back-to-back seats (island seat is farther to the left than table seats), so 54" is fine. [Edited to add detailed explanation of layout[ This post was edited by buehl on Sat, Jul 20, 13 at 11:04

@Alohairene if you have to leave your range on the long wall due to ventilation concerns, you might consider something like this (if you don't mind having a sink on your island). This wouldn't be my first choice but obviously ventilation requirements will drive some of your decisions. As for your question about the microwave drawer, I would just make sure it is near the refrigerator, since I primarily use my micro for reheating leftovers. If you use yours differently, think about what might be most convenient for your family. I personally prefer my microwave higher up (an under cabinet mount), but DH and I are tall and don't have to worry about children using it.