Thanks...I did move it to the discussion side and I'm still hoping to get more feedback...my fingers are crossed this morning as I check!

In a space this size I would consider an 18" DW so I could squeeze in 6" spice drawers for utensils and foil etc. You aren't going to be loading a 24" DW often. I agree with flipping them for more counter space next to range. In a kitchen this size it doesnt matter where the trash is, it isnt far. Why not face the Stack WD toward the other run of cabinets and put the fridge back in the corner that is now the aisle, and face *it toward the range. You don't gain a lot from having that second aisle but you will gain by having some depth there to manouver. Thats just looking at the space as you have it configured, the more I look at it the more I might see something else.

Sorry...this is wordy. I do appreciate all the help. Still floundering I guessÂ. I've actually been thinking and rethinking this kitchen remodel for 3 years, maybe I just havenÂt been paying attention to the real details like zones and functionality. Originally (3 years ago) I had 5-6 different quotes and almost all were for the very last layout I posted or similar. My mom then had a heart attack and a 3-week hospital stay, so my mind wasn't into it and some of the budget got depleted with helping with medical expenses and travel. So we redid a master bath and haven't gotten to the kitchen yet. I guess like loves2cook4six I may be puzzle fitting...but I thought I was following a good plan and utilizing prep/cook/clean zones. I was figuring the peninsula as a landing zone, food into the pantry and into the fridge, minimal steps to take. I have counter space between the fridge and oven. Cooking zone at the cooktop area. Cleanup along the sink. Prep zone on the peninsula. I could put the DW on the peninsula. I can easily rethink the cabinets above the peninsula. Super large pantry for storage of anything and everything that doesnÂt fit in the kitchen. Mixer, break maker, crock pot, etc. Part of the problem is the kitchen has two funky wall juts (one on the deck side ~22.5 inches out and one on the garage side again ~28.5 inches) that doesn't make it quite square and dictates the space. The space along the garage includes a load bearing wall so there isn't much I can do to push a wall into the garage or make it a good idea to place the cooktop on that wall. I do not want a cooktop on the peninsula. That isn't a look I'm partial too. Just for looks I like the cooktop on the wall where it is to make it a focal point, view from the FR. I don't want to be looking at a fridge. I don't seem to have quite enough space to put in an island where I could put a sink and DW. Or utilize as a prep area. I have an island now with a cooktop and I hate it. Mainly because it is 2x7 and in the way. I seem to run around it all day long. So more than anything I know what I donÂt want. The exterior wall is brick, so it really isn't easy to move the window over the sink. And I think it is the sink and window that are driving the placement of the other items. In a perfect world, I blow out the wall at the deck and push it out 8-10 feet. This however, would entail building out the basement and the bathroom/bedroom above. Granted the bathroom above needs work and the bedroom above is the smallest and would benefit the size increase, but blowing that out would take up my entire kitchen budget plus some:)

Nathan, I was only hoping to spark an idea. I really hoped someone might see a way to incorporate your desires for the prep and cooking to be facing towards your guests. I realize it is petty much impossible to pull off with your size constraints. You mostly see that on the cooking channel with a tv set kitchen and no huge range hood blocking and making noise. I think you need to have way more space then you have unfortunately. :-( If you do like the general placement of the sink and range open concept like you want, I think you probably would need to bump out that whole nook/great room wall a few more feet towards the veranda in order to get the proper clearances for the range. You'd need to get professional advice on that. Here is an old thread, but Greendesigns explains very well about cooktops on a peninsula. http://ths.gardenweb.com/discussions/2698245/cooktop-on-peninsula-really-an-issue?n=39 Basically you will need a very powerful hood that is bigger then the actual cooktop. Even wider then the recommended 6" wider if it is just against the wall with cabinets. That equates to $$$$$! I reread what GreenDesigns actually said as far as spinning the island to make it a peninsula. She said move the range to the "back wall", so obviously not the crazy spinout I did. haha! I admit didn't read very well this thread late last night. I do know she is a very experienced Kitchen Designer. I think there are several others who post here on GW. I remember, Live wire oak, Sophie, Jakuval, Kompy aka the kitchen place, and probably a few more I am sorry I forget right now. So if in your research you see those names take note. Buehl, Mamagoose, Cpartist, funkycamper, lavenderlass, benjesbride, Jillius, Sena, and oh so many more my brain cannot think, they also could be KD's they are so good at this. Cpartist, I agree your layout and every other layout presented is far far better. Yeah, duh! I just am curious as to why you said it was a one person kitchen. I thought a one butt kitchen meant the chef was unable to do his or her thang without other people getting in the way. For instance, a second helper cleaning up at the dw or prepping at a secondary area would be completely impossible. I have much to learn, so when I get time I'll try and research more on that, Well, at least with the info you've been given, I know you will get a much better kitchen Nathan. I will look forward to seeing how it turns out. Please post a reveal.