Good luck to you, Judy! Starting small is a good way to start until you can see what amount of traffic your market has. I plan to make some orange sweet rolls for Saturday, put them in small sandwich bags, display them in a napkin lined basket and hope they sell out immediately! LOL! I'm probably not going to go with the name Bungalow Breads, the main reason being that I may not stay in this house. For right now I'm not posting a name on my sign, just introducing myself by my name when people ask. I will want to perfect my Parker House roll recipe. People in the South love Parker House rolls! It's the roll of choice for every holiday and special occasion meal. But I don't know how many cooks still make them. Teresa

Wow--what a nice space you have to work in, and you've obviously put a LOT of thought into it. In reading your list of things important to you, you said: Ability to interact with others while prepping/cooking, with space to cook with family/friends My first thought was that the people sitting at the island are going to be waaayyy too far away from you to be able to visit with you while you prep and cook. If your kids are doing homework there, it's gonna be a long walk for you to go around and offer help (and you know they'll be asking!), because you won't be able to see what they're doing from your spot next to the prep sink. I can say this with confidence, because my own island is 8'X 4.5 ft, and when people are sitting there, 4.5 feet away from where I'm standing, it's at the outer edge of being a comfortable visiting distance--sometimes, it's slightly hard to hear them speak. Also, you will not be able to reach to the center of your island, making anything that's in the middle too far away to use easily and also making it hard to wipe off. If you put something decorative there, it may well block the view between the seating and you--which again, makes it hard to socialize. If it's your heart's desire to have a huge island, go for it, but just keep some of these things in mind as possible drawbacks. The second thing that jumps out at me is that the oven door appears to open across the doorway to the covered porch. I'd consider putting the oven to the left of the cooktop/induction burner and moving your pantry cupboards to that wall instead. I'm sure that others will chime in with ideas on this, there are some really great design minds on this forum! I agree with your idea of moving one of the dishwashers, presumably the one to the right of the sink? It's awfully far away from the dining room and the prep area, two places where dishes are most likely to be soiled. Putting it closer to the butler's pantry might make it easier to dispatch dishes coming in from the dining room, and if you're going to store your china or "good dishes" in the butler's pantry, it will make it easier to put them away as well. One thing I did with my recent remodel was look at my layout (amply tweaked by the folks on this forum) and "mentally" cook a meal, getting everything I'd need, prepping it, serving it, cleaning up, loading/unloading the dishwasher and putting things away. This gives you a "mental video" of how the kitchen will flow, and will also help you place the things you use when you prepare a meal. Others are sure to chime in with more suggestions for you--as I said, there are some really talented people on this board. Best of luck, it's going to be a "wow!" kitchen for sure. Don't forget to post pictures when you're done! Cj

My parents built our house as a passive solar house in the late 50s in a softened Bauhaus style in Switzerland. Large rooms with large double pane windows and heavy duty wooden sliding doors to the backyard. From my bedroom, I could see over lake Zug towards the Rigi and Pilatus mountains and the Alps proper beyond. Ahh, I do miss my home and those views... The kitchen was bright due to large windows toward East. It was a fitted galley with red painted plywood sliding doors on the slanted uppers, and another row of white painted cabs above those. All the bas cabs were white. We had a stainless steel counter with an integrated huge triple sink, with the small middle sink housing a removable colander. We used the pullout faucet to wash down the whole counter, including the glossy black tile backsplash. We also had a large "American" fridge, which was needed, as I'm one of 7 kids. A red laminate counter with a metal edge covered the cabinet run on the other side. All cabs on that side had had drawers. There was a pullout cab that housed oils and vinegars too. and in the center of that counter was the prep area. It had a drawer that stored the kitchen utensils and below that was a pull-out cutting board, underneath that sat a kitchen stool. It actually was very ergonomic, with the large cutting board at the right height for peeling veggies and slicing and dicing. No uppers on that side of the kitchen, instead there was a huge interior window towards a butler's pantry/cleaning/storage room. I liked helping to cook, but didn't like the clean-up, haha, I still don't. I especially hated to have to buff the dark grey linoleum floor. The polishing had to be done with a loud buffing machine that looked like an upright vacuum, but instead had two large circulating wool pads that polished the floor until it looked shiny for a day or two... Here an approximate drawing of the kitchen: The cabs were slanted with integrated wood handles, similar to the cabinets in the photo below, which I found by googling slanted kitchen cabs. I don't think, that I have ever seen such cabs anywhere else. I do like them, they're not so much in your face. I still do love the Bauhaus and MCM houses. Jeez, I live in a house that has a lot in common with my childhood home: Passive solar too. Lots of large windows (shaded in Summer) towards the south and the backyard. Plus I'm planning on white cabinets with a dark grey/black backsplash for our upcoming kitchen remodel. Ha, maybe I'll check out red laminate choices versus the butcher block for the island? I wish I could do the stainless steel counters on the perimeter, but I think they're just too much $$$.

For the short time I was there, I had a great time with sisters. Annies sauerbraten was dead on and even Emma loved it. And the corned beef hash for breakfast with some wonderful muffins really hit the spot before we had to leave. As most of you know, Dad has dementia and sort of freaked on on me and wanted to go home to his own environment. We drove home through rain, sunshine, more rain with a rainbow and some sleet! Emma had a blast, playing with Molly and making a new BFF in Spark. Shocked me as she never seemed to take to cats, but this guy is so loving and laid back. He had no fear of Emma and I think that did the trick. The two playing had us laughing repeatedly. That boy is always welcome here. I have has a few says to get Emma back into her regular food as Annie spoils her. She sure loved the saurebraten and hash! And let's not forget the chicken treats! I am so sad that I missed the balance of the weekend. I have missed my sisters and brother Elery. He fits right in with us crazy females. Isla, some day I will take you up on the offer. Dcarch, wait till those anthropologist find out that we referred to each other as potential ax murderers. Lars, a Black Forest torte without the Kirschwasser is just chocolate cake with cherry pie filling. Sharon, you will not suffer in all this cooking of great foods. Annie, not last, thank you for everything. You fill my heart.