Well, sigh! I'm chickening out for a day or so until I have a chance to get down the mountain and to the store. I hadn't realized Lucy's sticky wrapping post was about torrone!!! I have had a chance to go over that post and the tips here and I think I need to make sure I know what I'm doing first. And, it turns out my friend's thermometer is a meat thermometer, too, so there is no candy thermometer for me :( Plan: Get into town and pick up a candy thermometer, no-stick foil, and see if I can locate wafer paper or rice paper. Then, I'm going to brave this new challenge and make yummy candy!! And, Lucy, I Should be asking you how you made yours!! If there is anything else you can think of for someone who hasn't made candy yet, I'd love to know...I'm really guessing here. I did find what looked like an easier recipe at Martha Stewart's site, so I might try that first, seeing as how it has less steps and gives an actual temperature. I'm posting the link to that in case others want to give it a try, too. Thanks, Carol, for the tip on the topping sugar! I'm actually not sure if it would be good or not for this project, I'm just to much a novice. But after I do make this torrone, I think I'll know... wheeeee Here is a link that might be useful: Martha's torrone

Hi Melissa, I'm planning to get the Kohler SmartDivide with a 60/40 because to me it is the best of both worlds. The divider in the center of it is much lower than standard. So if you put a large skillet in it, the handle can easily lay over the divider. Typically as I prepare dinner, I'm throwing salad fixings in the small, disposal side, and stacking and/or rinsing dishes etc. in the large side. During cleanup, we repeat the process, so I just don't know how we'd do this with a single bowl. If you do a search on here, you'll see a few people have this sink. The link I've attached shows a somewhat odd-shaped sink, but it comes in the standard 33" rectangular 60/40 as well. Here is a link that might be useful: Kohler Smart Divide Sink

I lived with doubles all my life and couldn't imagine having a single bowl sink until I read about them here and it finally dawned on me that I could have the best of ALL worlds with a single bowl sink. I handwash a lot of things. I use a small tub in my sink and throw things into hot sudsy water while I'm cooking. If I need the full sink I merely lift the tub out of the sink (still full of small items and water) and place it on the counter next to my sink. The thing about a single bowl sink is that it can be configured any way you want and the configuration can change multiple times while cooking. The single bowl sink can be configured as a: SINGLE BOWL--this is rare for me because I generally have multiple tasks happening in the sink at once. But when needed I can put sudsy water in the sink for washing large items. The sink is deep enough that there is plenty of room for rinse water to flow into the sudsy water. DOUBLE BOWL--As I mentioned above, I usually use a wash tub (or the largest pot or bowl I'm washing instead of the tub) making the single bowl into a double bowl. The tub can easily be lifted out to leave room for any other tasks I want. Dirty items are confined leaving the rest of the sink "clean." TRIPLE (or more) BOWL--The way I tend to use the sink the most. Sudsy tub of water at one end (or sudsy water in pot or bowl, taking up less room than the tub), colander draining at other end, center drain still clear with plenty of room available for draining water from pots and washing/peeling veggies. Each task takes up only the space needed without a permenant divider determining the amount of space I can use. I prefer to dry dishes in a dishdrainer on the counter (since there is better air flow than a drainer in the sink. For those concerned about germs, air drying is supposedly better than towel drying.) My mother keeps a dishdrainer in one side of her double and the dry dishes are constantly being splashed which seems to defeat the purpose. Plus if there's soapy water on one side and clean dishes on the other, there's no place to drain dirty water from pots. I'm used to a big open sink and I get frustrated by the confines of her sink when I try to wash large pots since I end up banging them into the barrier over and over. The tub I use in the single bowl is quite short which still leaves lots of space above it for manipulating items. I do have a prep sink on the other end of the kitchen from the main sink but since the main sink is in my prep and cooking area, it gets used for all types of cooking tasks. At this point, the only reason a double bowl sink would make sense to me is if there is a faucet at each bowl so that it can be a 2 person sink (taking the place of a second sink) but I still think I'd prefer a single sink with faucets placed at both ends.

I'm planning on doing this in the next few months. Have had the sink picked out for a couple of years! Wanted to put two faucets in the wall, but husband is adamantly against it. So I guess I will make do with them mounted in the countertop. I see some nice ones online. The sink is about 30" wide, and has no faucet holes. Cabinet is 54", and there is no room for anything larger. I think we can do with about a foot of counter space each on either side. Better than one small sink/faucet. Frankly, I think it will be a huge improvement, even for resale. Even undermount oval sinks would take up about 20" each, leaving only 14" for the space between, and the spaces on either side. I think that would look ridiculous. :)