I don't know that the Seedless Kishu is less cold tolerant than other mandarins, bamboo (although I see Britleaf seems to think so, ask them where they got their information from, this is news to me). Most mandarins are up there, as far as the line up for citrus cold tolerant varieties as a whole. So, we may be splitting hairs here, a degree or two. Certainly not like a lime tree, if that's what you're worried about. Of course, any of the Satsumas are very cold tolerant, and believe it or not, the Gold Nugget actually faired better with some wicked cold weather than the Satsumas for UC Riverside. I'd risk it, personally. As far as "must haves", well certainly I would consider a Cara Cara navel orange. Very sweet, sweeter than it's parent, the Washington navel, and the flesh is a very pretty pink. Looks really nice in a salad, and of course, excellent for eating out of hand. The Tarocco blood orange for sure. Might not be as pigmented as a Moro, but it's sweeter. And, if you can find a Breem Tarocco, it WILL be as pigmented. You get enough temp variation to make this a "must have" in your collection. Consider a Flame grapefruit. I don't see that they have a Cocktail (or I think it's probably the same as your 'Golden'). I happen to love my Cocktail grapefruit (although it's not a grapefruit, but a pummelo/mandarin hybrid, as most likely is the 'Golden'). I love a sweeter grapefruit, but still having the characteristics of a grapefruit, but without all the wincing. Lastly, a Meiwa kumquat is a great kumquat. Fatter, bigger and sweeter than all other kumquats. Very prolific producers, and the tree itself has a nice form. And they're very cold tolerant. I see lots of mandarins, so I think the above are good choices to round things out a bit for you. Patty S.

Here is the most updated list.. we still need a lot of food items and door prize donations if anyone would like to donate... thanks to all of you that have! :) We will be bringing chopped beef ( paid for out of the piggy bank - donations welcome) Hot dog Weenies Hot dog buns Bread side dishes desserts chips dips soft drinks Cutlery relish, paper plates Sodas Water salt and pepper hamburger buns chili -------------------------------------------------------------------------------- SO FAR WE HAVE Jennifer and David lighter, grilling utensils, knife, pot for chili, grate for grill, chopped beef, can opener, Nadine - serving spoons, leftover cutlery from last year David - cookies... Hey David.. bring some for everyone else.. Clay and Tally keep your hands off:)) HE Tally - Charcoal, hotdogs, money ,tamales, door prize Daisy TX - chips , door prize Jeanette jjayt - mustard, ketsup, bbq sauce Tammy - pickles, onions, door prize Seiko - dessert Allen and Mary - sodas Amelia - hot dog buns and weenies Malmason- salad and door prize Patricia Rosen - napkins, name tags, cash, something for a door prize, and mints for all those people with onion and chili breath Michelle - dirt cake , door prize Janet -paper plates, lighter fluid, and a door prize Jammie- peach cobbler, door prize Ken and Noreen - beans and banana pudding - yum! Beci - macaroni salad, leftover cutlery, disposable plates, foil, shredded cheese and door prize items Laura M - Paper towels and Asian Coleslaw Darrell V - cookies, chips, water

Thank you for these responses! Yes I am very nervous about going less than 42 or 41 on the aisle, hence my post. The idea of needing to pull out the range for servicing never occurred to me, so thank you montanapacnw and rhome410 for adding that into the mix. yikes, a potential 4" lost to countertop?!, bmorepanic, thanks for pointing out that possibility. It seemed to me if I still wanted to consider shrinking the aisle I would want to specify LESS overhang, so it was interesting to read the opposite from davidro1, that tightening the aisle but increasing the overhang of the island would actually give me more room to maneuver/get in out of the oven etc. Overall aesthetic/flow of the floorplan would just work soooo much better if I could tighten up that aisle. To clarify the "4" less aisle space=8" more island length." I'm trying to center a nice sized island on my sink and I can't and still allow a 42" aisle for the range. If I could tighten the aisle, it would enable me to move the island closer to the range and get me a longer island, centered on the sink. Currently, either my husband and I cook, switching off who makes entire meals, but we both don't cook at the same time. (I'm hoping with our bigger, more functional kitchen that might change and we might tag team some meals or that as our kids get older they may also want to get more involved in meal prep.) It is a tough decision..anyone else care to weigh in? Thanks!

The back to front dimensions will be counter depth, only about 24", won't they? It won't be able to be carried straight through but there may be a way. They will need to start the cabinet through the door on that 24" end, then rotate it on an imaginary axis at the center of the angle to maneuver it the rest of the way through. There needs to be room on both sides of the door to allow this rotation. It is also fairly easy to remove and replace the projecting part of the door frame on either side to give about another inch of space.