'Susan Louise' is one heck of a rose. Can be grown as a climber or as a self supporting bush, very attractive when the lower laterals are removed and the bush is tree shaped and sized. I am madly in love with this rose for its huge pink and cream blossoms that bloom in all 4 seasons here, when most Tea roses reduce bloom production, or stop blooming, in winter. 'Devoniensis' traditionally called the Magnolia Rose, shows the most exaggerated style of bloom I've ever seen in a rose that is cup shaped, and filled with petals inside that are arranged in scalloped rows. It makes me want to dive into the rose blossom, like Alice going down the rabbit hole. 'Anna Olivier' is the most deeply fragrant Tea I've ever smelled, I would guess that might come from Bourbon influence. A wonderful rose. Of all white Tea roses I love our white 'Maman Cochet' the best. In winter the pink guard petals turn white too, making this starry Tea rose a snow beauty of a rose. 'General Tartas' I like him fine. If Tea roses were the only roses I could grow, I would remain content. Luxrosa

Thanks for all of your help. I'd be happy to share the recipe. Chickpea, Chorizo and Chicken Stew with Mount Tam Cheese yield: Makes 6 to 8 main-course servings A slightly firm, mellow triple-crème, Mt. Tam cheese softens into this stew but doesn't melt. We like to add a little extra Sherry just before serving. Ingredients 1 pound dried chickpeas (2 1/2 cups), picked over 2 medium tomatoes 1 tablespoon black peppercorns 1 tablespoon cumin seeds 2 tablespoons plus 2 teaspoons olive oil 2 ounces slab bacon, rind discarded and bacon cut into 1/4-inch dice 3 tablespoons unsalted butter 5 garlic cloves, minced 2 tablespoons fresh jalapeño chiles (about 3), seeded and minced 2 large celery ribs, cut into 1/4-inch dice 1 red bell pepper, cut into 1/4-inch dice 1 fresh poblano chile, ribs and seeds discarded and chile cut into 1/4-inch dice 1 medium red onion, cut into 1/4-inch dice 1 large carrot, cut into 1/4-inch dice 1 small fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cut into 1/4-inch dice 2 Turkish bay leaves or 1 California 1/2 cup sweet Spanish Sherry 10 cups chicken stock (page 314), or 7 cups low-sodium chicken broth plus 3 cups water 3/4 pound fresh chorizo* links (spiced Mexican pork sausage) 1 1/2 pound chicken thighs with skin and bones (about 4; preferably organic) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon extra-virgin olive oil 4 fresh rosemary sprigs 1 (8-ounce) wheel Cowgirl Creamery Mt. Tam**, or other soft mild triple-crème cow's-milk cheese such as Explorateur, at room temperature Prepare chickpeas: Soak chickpeas in water to cover by 2 inches for 8 to 12 hours, then drain. Cut an X in bottom of each tomato. Blanch tomatoes in a saucepan of boiling water 10 seconds, then transfer with a slotted spoon to a bowl of ice and cold water. Peel, seed, and dice tomatoes. Toast peppercorns and cumin seeds in a small dry heavy skillet over moderate heat, stirring, until fragrant and cumin seeds are a shade darker. Cool completely, then finely grind in grinder. Heat 2 tablespoons olive oil in a wide 6- to 7-quart heavy pot over moderate heat until hot but not smoking. Add bacon and cook, stirring, until just browned, about 3 minutes. Add 2 tablespoons butter and heat until foam subsides, then stir in garlic and jalapeños and cook, stirring, 1 minute. Increase heat to moderately high and stir in celery, bell pepper, poblano, onion, carrot, and fennel, then cook, uncovered, stirring frequently, until vegetables are browned, about 20 minutes. Stir in tomatoes, bay leaves, and ground spices and cook, stirring, 1 minute. Add Sherry and deglaze by boiling, scraping up any brown bits from bottom of pot, until most of liquid is evaporated, about 2 minutes. Add chickpeas and stock and simmer, uncovered, stirring occasionally, until chickpeas are tender and liquid is thick and saucelike, 1 1/2 to 2 hours. Prepare chorizo and chicken while chickpeas simmer: Put oven rack in middle position and preheat oven to 375°F. Prick chorizo links several times with a fork, then brown in remaining 2 teaspoons olive oil in an ovenproof large heavy skillet over moderate heat, turning, about 10 minutes. Transfer to a plate and chill, uncovered, until cold and firm, 10 to 15 minutes. Slice chorizo into 1/4-inch-thick rounds and chill, covered. Pat chicken dry and sprinkle with salt and pepper. Heat remaining tablespoon butter in cleaned skillet over moderately high heat until foam subsides, then sear chicken, skin side down, until skin is crisp and browned, about 5 minutes. Turn chicken over, then drizzle with extra-virgin olive oil and place a rosemary sprig on each piece. Transfer skillet to oven and roast until chicken is just cooked through, 12 to 15 minutes. Remove from oven and let stand 10 minutes, then discard rosemary, skin, and bones and shred meat. Keep loosely covered. Finish stew: When stew is thickened, stir in chicken and chorizo and simmer until sausage is cooked through, about 5 minutes. Discard bay leaves. Divide stew among 6 to 8 bowls and top each serving with 2 or 3 thin wedges of cheese. *Available at Latino markets. **Available at cheese shops, Murray's Cheese Shop (888-692-4339; murrayscheese.com), and Cowgirl Creamery (866-433-7834; cowgirlcreamery.com). Gourmet, 2004

I'm sorry I missed this thread. I can assemble an upper cabinet in less than 10 minutes and a base usually in about 30. I use drawer bases, so the glides take a bit longer. I strongly suggest you check out the videos at The Cabinet Joint.com. I'm also willing to help. I love these cabinets. I'd personally would only order the finished/flush ends on the exposed ones. You also might want to shop Conestoga prices, too, because I've found definite differences for the same cabinets.

Thank you everyone for your suggestions! I'm sorry I didn't get to read them earlier...spent the afternoon building a snowman with my little guy in this lovely winter wonderland we are experiencing in NC right now, followed by hot cocoa with 'Mickey' marshmallows (because "Mommy, boys don't drink hot chocolate with 'Minnie' marshmallows!"), followed by a sugar cookie making party! So down to business... -As many of you have pointed out, this design has some issues. The background on this is that we hired a designer to draw the house plans. After nearly a year (when it should've taken about 3 months seeing as how I drew the floorplans for her and actual pics were provided for the entire exterior from every angle imaginable) we had spent a small fortune and we figured out we were being strung along to increase the designer's bottom line. So we finally said this is it, print the final set and we will take it from here. So here we are with pretty much the whole house nailed down except for the kitchen and construction scheduled to start in about 3-4 weeks. The solution: call on your Gardenweb friends to help make this kitchen an open yet cozy example of both form and function. And I thank you again for all your help! -To answer a couple posts, a counter and cabinet are needed next to the refrigerator for storage of glassware and a place to set the glasses as they're being filled from the dispensers. Celticmoon- I hate those corner cabinets too! They are stumpy and they do impede walkways around the island. Rhome- Yes, there will be a fridge/freezer in the garage just outside the entry door in addition to the 48" fridge/freezer in the kitchen. With a 15 year old the size of a linebacker and a 5 year old with 2 hollow legs who can out eat his older brother, I might need a third! On the pantry-you walk in under the upper portion of the stairs and there will be a set of tall shelves that will line the left hand wall for dry goods. These will go to 2 shelves under the landing and around the corner for large pots and bulk items (yes, I love Costco!). This setup has worked really well for Mom & Dad and my DH & I really like it. Lisa_a- I don't like the oven placement either, but I had to put them somewhere just to get the final prints done. I like the idea of placing them on the DR or FR wall. Thanks! Mythreesons- You are in the Charlotte area, right? I think we exchanged window info a while back. What did you ever decide to go with? Did you ever get to talk with the owner of the Abberley Lane house in your neighborhood? Thanks for the input and posting of your plan. I really like your island setup-it's just what I had in mind! As far as the mudroom/laundry/powder room area: the cubbies will be hidden inside a cabinet. My DH & I went round & round on that part of the layout (in fact the powder room was an addition to the original plan)& what you see is the compromise we could both live with-hence the disguised cubbies. Our bigger issue is laundry. Our mudroom and laundry room were combined in our last house & it was an absolute nightmare! And of course the entry door that was used the most by EVERYONE was the one in the mudroom. All of my work stuff ended up there too. I've made a large specially designed space for all of my work stuff in the garage so it never enters the house. So hopefully, we will just be dealing with coats, gloves, hats, bookbags & shoes--all behind closed doors! Please keep the suggestions coming! I will work with these & get them on paper to scan & post. If anyone sketches anything out as you're thinking or if you see a layout you think will help, please scan and post it! Thanks so very much!