Well, I wasn't actually going to share those darn pictures one more time, but here they are. Mine aren't stacked, but they are elevated; the built-in laundry bins are great. The reason I initially moved the laundry into the closet was to bring it up from the basement as stairs were my downfall. ;) (Yes, that was a bad pun.) While trying to figure it out, I realized my house had a major lack of closet space (or any space) on the main floor to house dirty laundry. Originally there was a laundry chute from the main floor to the basement, and it would pile up into mountains of laundry before I made myself go deal with it. I wanted something easier and more efficient that saved space, as I had very little to spare. From my least favorite laundry job which was sorting, a good design was born. It's listed in the Laundry Forum as the Luna Laundry System. Ann, considering your affinity (and mine) for great appliances, I wouldn't hesitate to look at the Mieles. You'd probably have to spend more than you want, but less than your Lacanche. Considering the fact I expect to have mine for the next 25 years, I consider them an investment. Getting clean clothes from a small space is a beautiful thing. Jessy, don't I recall a picture of you sitting in front of your front loader watching it go 'round? Am I crazy, or do I remember flames? Since I'm ''sharing'', you should!

This thread is definitely getting some mileage... Evaluating and recommending coffee, especially grading outlets that brew it is a nearly impossible task: Consistency in roasting coffee is the main thing that sets a master apart from the run of the mill roaster. Good espresso is almost always a blend of beans from different parts of the world all contributing to a certain aspect in the finished cup. The finished flavor of the combined beans is controlled by the taste buds of the roaster that does the blending. So the first challenge is finding a flavor profile that you like. The next challenge is getting that same flavor the next time they blend a batch for roasting. It's not too tough if their supply of green beans is large enough that they can simply follow a ratio of this bean and that bean the next time they blend from that stash of beans; they follow a recipe. The thing that sets the great roaster apart from the typical is the ability to achieve the same flavor profile when new beans come in from the growers. Simply using the bean from the same variety, even the same farmer, is not a guarantee because growing conditions alter the flavor of the bean from season to season. The master roaster must be able to tweak the recipe, and at times even introduce an entirely new varietal into the mix, in order to achieve the same flavor. This is no easy endeavor! So saying, "I like Luigi's espresso roast from ACME Roasters" is no guarantee that it will taste the same the next time you buy it. Add to this the short life span of a roasted bean before huge flavor differences occur (2 weeks max), the ability or lack of ability to properly grind and brew the stuff, the quality of your water, etc, etc- coffee is a very crazy culinary world of variables. I pride myself in having a very good knowledge of the subject, over twenty years of personal experience and pursuit, a ridiculously expensive set of brewing equipment; and I am constantly disappointing myself in my own ability to make a great cup of coffee. Espresso is the hardest. Even with pro equipment worth several thousand dollars and all of my skill, I think I can safely claim an 80% to 90% success rate in preparing what I consider a perfect shot. To get a success rate that consistent takes an almost insane degree of passion and concentration. There are definitly some exceptions but I find it so hard to buy a decent cup of coffee, I usually don't. To repeat what I said earlier about the genious of Starbucks- their roasting style is the best one for producing consistency regardless of the person preparing it, assuming that person has a modicum of training. The delicate nature and subtle nuances of a light to medium roast is traded at Starbucks for a robust, almost singular monotone flavour. I don't like the stuff but I understand so many that do, because of the consistency and lack of surprise. Follow your nose and your tastebuds. Not every flavor appeals to every person. Consider Liver and Onions for instance... michaelp Here is a link that might be useful: the prize...

Ok, I will stick me in here. I am 66, married for 48 years to my hero. We have a daughter 47, and lost a daughter suddenly 15 months ago. Slowly, we are coming out of the fog that put us in and I can see the light at the end of this tunnel. Remembering the happy times we had with her are slowly taking over the deep sadness. Over the years, I have worked at an answering service, a custom decorator at Sears and as a wig, bra and breast prosthesis fitter in a boutique for the hard to fit woman. What a fun and rewarding job. Women in crisis are a strong and inspiring group. We retired back home to Pennsylvania 9 years ago after 32 years in Ohio and Michigan. Settled about 35 miles north of Pittsburgh to be near family. Daughter is 7 miles away. My life revolves around her and the grand dog, Dh and my home. I love gardening and spend most daylight hours in my yard tending my flowers and shrubs when the weather is fit. In winter, I sew, work on jigsaw puzzles, and dust my hundreds of animal and bird figurines! I am very fond of all living creatures to say the least. I am somewhat handicapped, having been diagnosed with Limb Girdle Muscular Dystrophy at age 17. I am extremely fortunate that I can still walk a little after all these years. I use a cane for very short distances and a walker or a scooter when out of the house. I have been enjoying the KT since shortly after it started. I don't post a great deal, but come here to keep up with all the goings on several times a day. I laugh and cry with you all and am so greatful for the support that has been given me when I needed it. This is a wonderful place to bring your sorrows or ask for advice...and to share your joys.

@rj vost Hi there! We're so happy to hear you're considering a ZLINE Range for your home! We looked through the thread and noticed you're also considering induction! Both are amazing options and we have a variety of both to meet your home's needs. We have Dual Fuel (gas stovetop/electric oven) and Gas-on-Gas Ranges ranging from 24"-60" wide. All Professional Ranges besides the 60" (RA60) have colored door options that come in black matte, blue gloss, red matte, and many others! Our induction cooktops range from 24"-36" in width. We also have single wall ovens available in stainless steel and black stainless steel! Feel free to check out our Ranges & Cooktops collection here: https://www.zlinekitchen.com/range If you have any further questions feel free to reach out to us at zlinekitchen.com/contact! Thank you.