You also could put pillar candles on a silver or glass plate and arrange the fruit around the base of the candle, like a candle ring. You could make napkin rings for holiday dinners by gluing the fruit to them. I have some similar grape napkin rings and when I'm not using them on napkins, I use them arranged around candles on the table - mostly hiding the rings.

Liriodendron: I will think it over. Most of the time we throw everything in the DW so it's only problematic on the holidays. I will try to do some sort of mockup tonight with the laundry sink where we're washing dishes to get a better idea of what it will be like. David: Thanks; that might make a very good home for the KA mixer. Diana: DWs which have electronics that come on when opened are a problem. If you can disable that they're usually okay but really strict people will check with Star-K or another authority before purchasing. F&P used to be certified but now I see it's not the Star-K list anymore. :-( The Rubbermaid tubs in the shower is a brilliant idea! WRT the corner pantry area, I am now waffling between two solutions: 1. Build a pantry unit with 24" base cabs and 12" cabinets above that appear to sit on the counter. When opened, there would be space at the bottom for appliances and coffeepot but space for dry goods and glasses above. The fridge will stick out like a sore thumb next to it but I can live with it till it breaks and then replace it with a counter-depth model. There was a picture in a saved thread of wonbyherwits' pantry: http://starpoohonline.com/pantries.pdf If I did this I think I can get maximum lenth of the run because it can wrap around the corner to the wall oven run. 2. Build a step-in pantry similar to natal's in this thread: http://ths.gardenweb.com/forums/load/kitchbath/msg0802070524922.html I could build it 30" deep but would have to make it shorter to allow the wall oven run to be the maximum length because otherwise it will be too short to be useful. And I will have a backup pantry at the base of the stairs for less-used items. Other less feasible idea would be to run the step-in pantry as far as it can go, leave the DR door in its original place (near the chimney on the bottom right wall, where the wall oven run is going) and have an 11' run to work in wall ovens, baking space and servery. Turned it over and over in my head but couldn't really come up with a configuation I liked. I'm really torn between a cabinetry pantry that would give me counter space and a perfect coffee spot, but look a little silly next to the 30" deep fridge and a step-in pantry which would give me more food storage (and save money on cabinetry!) but feel a little tight. I think I'm leaning toward the former--what do y'all think? It would look less silly at 24" as a freestanding piece which could work since I'm going for an English look anyway. Something like this, only with the counter raised to 32" or 36": Oh, and one more thing? LOSING MY MIND.

Part of why I suggested putting the big ref on the back wall is to eliminate the turn at the ref. The ref where the ovens are and the ovens at "alt-ref" can work too. Not at the original ref location because its kinda bad to have the open oven doors and somebody seated at the stools. It's ok for a micro, but not for something where the doors are hot. My personal preference would be to not have oven doors in a traffic aisle. Looking at it again, maybe park an inexpensive drinks ref on the dining room wall if you retain full depth cabinets. A nice looking dorm undercounter or one of those 2x2 ref-frz like the small lg unit. Possibly a bar sink on the dining room wall run for a complete drinks area there. If it has the pantry and a microwave, it easily becomes the express food area for kids. If you want, you can buy a simpler, maybe smaller main ref without water and ice in the door. The prep sink question is a good one. In this arrangement, you might not actually need one on the island (five people will chime in and disagree)! Its a bit more convenient, but not much. If the main ref moves to the back wall, you need one on the island even less. If the main ref moves to where the ovens are shown, you should have one - so that you don't have to cross the cooking area to get to the water. Where exactly it goes is partly dependent on what type of ref you're getting. A sxs or a french door needs landing space opposite the ref - behind you when you're standing in front of it. A single door ref needs landing space to the side without the hinges. So a single door ref, put the sink in the lower right corner of the island as drawn. A two door ref, the upper right corner. The other question about island width was a place I didn't use enough words (again). Without an appliance, the entire run of cabinets on the dining room wall could be less deep by 6 to 12" and the island could take up those inches in width.

I'm having trouble with this because your 'brief' is too brief. Currently you have a 2 bed / 1 bath plus a den. Your kitchen must be eat-in, since there is no separate dining room. Based on your family size, how many bedrooms and bathrooms do you need? Is the home office essential, and must it be closed off from other rooms? If the house can remain a 2 bed / 1 bath, quite likely there are ways to improve without expanding, or expanding only a little. If you need a separate primary bedroom with bath, I would encourage you to keep the primary suite sized similarly to the other rooms (after renovation). Otherwise it will look like two completely different houses. The house seems to be single story, but does it have a basement, crawl space, or slab foundation? What is the finished ceiling height? Has the house been updated at all since the 1960's? If not, it probably needs plumbing, electrical, and HVAC attention. You have exterior doors on three sides - could one be eliminated? Windows need to be added to the plan, and are windows in good shape? Is the roof in good shape? Does the roof have rafters or trusses?