Hi Appledeco, I remember the previous discussion well. We were discussing your planting plans/wishes for a brick patio with planters. It seems like Randy and I, and maybe some others as well (my memory isn't THAT good that I'd remember who all participated in that thread without going back and rereading it) were concerned about how hot that patio would get in our summer heat, so we had a few suggestions and ideas. Is that the one? Hardy Bananas are a cinch. As long as you put them in a good soil mix (one that is rich in manure, humus and compost because they are heavy feeders) and keep them well-watered, they'll grow like nobody's business. Also, depending on how well your fence either does or does not block the wind, you may have trouble keeping them from blowing over, so be sure to use a nice, broad (wide) pot and the heavier the better, so it won't be as likely to tip over. I think either ornamental sweet potato or purple heart would be fine. I have grown orn. sweet potato in the same pot as tall tropicals and they co-existed just fine. I haven't tried it with purple heart, but I'd expect they'd co-exist all right. You probably won't know until you try it. I'm not as confident about the hosta/yucca combination. Yuccas do best in drier, leaner soil, and lower rainfall as well, although some of them can handle periodic significant rainfall depending on the soil they're in. Hostas do best in rich, moist soil and have a much higher moisture and shade requirement. Personally, I wouldn't put the two of them together because they have such different needs. Having said that, it is your landscape and you can do whatever you want, so don't let me talk you out of it if your heart is set on trying it. Remember, though that yucca is a desert/dry plains type plant and hosta is a forest understory type plant so they just aren't that compatible. I grow Black Magic EEs and they do NOT get a lot of water because I'm in a fairly dry part of Oklahoma, so I think they'll do fine for you. Just be sure you put them in good soil (sandy loam, compost-enriched soil, etc.) that drains well yet also retains moisture well. You shouldn't have to water daily unless you find they are just roasting in your location. I only water mine once or twice a week even in the absolute driest weather. Let me think about a dark purple grass and see if I can come up with one. Off the top of my head, I can't think of one that is cold-hardy. If you aren't opposed to using an annual (and I know you'd rather have a perennial, or you'd just go with purple fountain grass), there's a couple of ornamental millets that are gorgeous. The variegated one is "Jester" (about 40" tall) and the solid-colored one is "Purple Majesty" and it is just slightly taller--maybe 4' to 5' tall. Both are easy to raise from seed and you can find seed of them (and photos of them) at Park Seed (www.parkseed.com) and at many other online retailers as well. You also can find them in nurseries and garden centers in the spring. And, I've linked the previous thread in case anyone wants to go back and read it. Now, I'm going to put on my thinking cap and try to figure out an ornamental grass that would be purple to purple-ish. Dawn Here is a link that might be useful: The Previous Thread

I'm not sure of exactly where you plan on putting the additional cabinets. If it's on that wall across from the DW and next to the door, you won't have clearance for traffic at all. For the fridge, the cabinet that is over the fridge looks to be a 36" or 39" cabinet, which is appropriate for a 36" (standard) sized fridge. Your fridge looks to be a 30" sized one, and this would leave you (and any future owners) without the option of getting a standard sized fridge in that location. Are you sure you want to imprison yourself to that small a size fridge forever? And, to get a deep cabinet and (very) small broom closet there, you'd need to increase the soffit depth, and go right up to the molding on the door frame. That would leave you with about a 6" exterior sized broom closet (with interior dimensions of about4 1/2" if you chose FRAMELESS cabinets only), because you would need a bit of spacer between it and the fridge. That would be a LOT of money spent on very little gain of usable space. Please post an overhead scale schematic so that we can look at the total layout of the kitchen and indicate exactly where you are talking about putting the desk area. This will help others to help you and also help you to visualize the changes you are proposing and the consequences.

I think those built ins are lovely! You don't need just general storage? Camping gear, holiday decorations, etc? That's a great place for a litter box. Do you not want to see it? I think it's fine the way it is... that's life with a cat. If you need bookshelves, you could put some up in the area above the litter box where the cushion is. When you've recovered from your recent projects, maybe you'll feel motivated to fix these up like the built ins in your hallway. For now, I think they're fine the way they are and add value to what is probably a very charming house; I wish our house had special features like this!

I like the newest versions better for many reasons, but primarily because you have relinquished the need for three eating spaces practically within spitting distance from each other: peninsula, banquette and DR. These are all popular and attractive items in a kitchen want list, but require considerable space, which may not be possible in your plan. Can you eat in your DR for most meals and just have some perch space near or adjacent to the kitchen? Can you get the ovens and cooktop closer together? It's very helpful when doing something that transitions from one to the other, and just in general since you can keep an eye on both at the same time. Any flexibility on the cooktop + ovens vs range issue? One of the things I like about a range is having both parts together - and both under the same vent hood - makes broiling-related smoke and steam easily ventable. It goes against the current GW grain, but I think separate wall-ovens are a less-desirable feature because of the convenience snd venting issues. I would consider a second, single, wall (or undercounter) oven if two ovens are needed and can't be accomplished under a suitable range. I have two ovens and find it very useful - though I use one primarily for day to day cooking: the smaller one with the infrared broiler. The larger convection one gets used only about 25% as much. Also I like where ever possible to get fridge and main food-pantry spaces closer together so you have one path to pick up the milk and the cereal from the same general space - or the meat sauce and the dried pasta, or the eggs, batter and the flour, etc..... It's useful to have a sink position close to prep and stove so you can add or drain water w/o taking too many steps. The idea above of using a deeper 30" counter for your cleanup sink counter run not only provides very useful work space on the counter but allows more flexibility in the drains as the plumbing can run behind to where it needs to be w/o too muc expense or fuss. I have one 30" counter run and its remarkable how much more useful that extra 6" is - I would consider adding more space even if it was only a few extra inches. The other largely unremarked difference is that in a kitchen of certain size (like yours and mine) facing counter runs can be too far apart, yet not far enough apart to allow for an intervening island or other useful features. Moving some of that addtional walking space into the countertop dimensions effectively moves the counters closer together which saves wear and tear and makes for more efficiency for the cook who has to move between them. I'll add my customary suggestion that you think through the pathway of the food from entrance into your house, to storage to prep and cooking, to plating and then return of plates for cleaning and/or re-storage of leftovers. I found that this exercise allowed me to move beyond the pretty straightjacket created by all the features that attracted me to various kitchens and access the functional issues. Once the pathway was well-arranged to the highest degree possible, repopulating it with things that appealed to me was much easier and less fraught. I think you're making good progress and look forward to seeing more. (One small note: was wondering about the width of aisle as drawn between counter and oven/pantry area. You need to be able to open the oven doors fully and step safely back towards the intended plunk space gracefully. Couldn't tell if that was the case w/o measurements. You can also make a mock up of this width in your present kitchen and try it out; especially good if you can do it live with temporary obstacles and hot pots - when I tried a few poss. layouts with spaces delineated by large cardboard barriers, I quickly found some were nightmares. At this stage all it takes is fresh sheet of paper to do a replan, rather than a re-remodel!) L.