Well, the trip to my friend's house was enlightening. She has a pale, creamy yellow from Lowe's, Churchill Hotel Hazy Yellow. I was expecting the cabinet to blend too much up against it, but it really didn't. It didn't POP like it would against a green, but it didn't look bad either...I kinda liked it. I think her cream seems a bit too light, I would prefer something a bit more gold, but I think the color in general is a possibility. I didn't think my backsplash tiles would work with the yellow either, but they looked quite nice too. The yellow made the blues and greens in the tile pop more which could be nice for using those colors as accents in window treatments, etc. Lastly, was the floor tile (Yes, my friend thinks I am nuts for lugging all my samples over to house, but she's a brutally honest person so I trust her opinion). She has natural maple wood floors and my tile is almost the same tone as her wood...kinda funny. We decided the tile looked fine. If the walls were any more yellow, the floor might look a little dingy, but I think I would be ok if I stay with a creamy, yellow/gold. Also, the same friend has a pretty olive green in her family room. So, she hunted down the paint and guess what it was...Nantucket Gray! Funny bc even she thought the Nan. Gray was much more brown in my house. I guess it's all about lighting. So, where does this leave me? I think I am going to sample a few creamy yellows in my space just to see. Just like the Nantucket Gray looked so different in our homes, so could the yellows. I have not ruled out the idea of a green bc I do think it could look awesome if I wasn't so color-challenged. You have all given me so many great colors to sample. As Amysrq said I should pick a couple sample colors that scare me and one of them just might be it. Thanks again. I promise to post once I decide and absolutely once the kitchen is done!

Xposted in Floor and continued here. So during demo, we found the original unfinished pine floor beneath the sink cab so DH broke his back and scraped up the ceramic tile, wonderboard, peel and stick tile and all the adhesive on the floor. He also pulled out all the screws and loose nails. It's so great when he's on board but I digress. So I'm thriled because I may get my wood floor after all if we can refinish this floor. So . . . one guy came yesterday, said the floor could be saved then tried to sell me a new floor. I don't want that. Someone else came today highly recommended and a gentleman. Everything was great until I asked about the color when he was leaving . . he said he can't really stain the floor because it won't take but it will be a lighter color than it is now and then bloom over the next 6 months to a year . . . I wanted a dark stained floor. He said because the wood has been covered for so long (since 1940) the oils have been dried up (I think). Utter disappointment came over me and I lost my focus. Your thoughts/comments please?

Sorry, skimchi, for taking so taking so long to answer - it is a Crema Bordeaux. Just thought that I would thank everyone for taking the time to help me in my decision - much, much appreciated! I went to the granite store today and ordered a piece to go behind the stove - picked a piece that has a big splotch of the peachy coloured bit as well as the burgundy waves. I've ordered a custom bevel to match that of my cab doors, on three sides (top near the fan and then the two sides).....and to be able to accomodate the CHOCOLATE coloured matte tiles nicely. Sigh, yes, we went with chocolate. DH really really didn't like the cream, so I tried out the skinner 2 x 12 chocolate tiles behind the sink - interspersed with 2 x 2 of the little glass tiles.....and we love it!!! So I tried to be higher end, changed up the pattern, and gave it a go on the shortest of the L shaped backsplash walls....with a bit less success. The colour of the tile reminds me of hot chocolate. Maybe I'll tire of it by summer, and given the skills of the person who applied the tile (me), we'll be able to simply pop off the tiles and try something else :) I'll post photos in a couple of weeks, once the granite is in and the tiles are on! Again, thanks to everyone for sharing their opinions - it helped us truly explore our likes and dislikes!

Oooh--I just googled that stove. How beautiful. Let's see now. For my 1955 O'keefe and Merrit I would say.... Pros: 1. High btu's (for a residential--non "pro style" stove). Burners up to about 13.000. Not sure how low the simmer is, but there is a teeny weeny little simmer burner on each of the 4 burners. You can also adjust the flames easily. Everything is accessible. 2. Fold down top. Many vintage stoves have covers to make up for the lack of counter space in vintage kitchens. I use this "counter" allllllll the time. So my stove is closed more than it is open. 3. Style (of course!). A vintage kitchen needs a vintage looking stove. 4. The pilot light in the oven keeps the oven at about 100 degrees, which I love for rising bread dough. Also works to keep food warm. 5. The high end of the temp spectrum is great. My oven goes to about 600 degrees, so it makes great pizza (I keep a pizza stove on the bottom all the time. So, excellent looks and cooking performance. And mine was "only" 800 bucks. She is definitely the star of the kitchen. Visitors gravitate toward her, pet her, and gush. Cons: 1. All those pilot lights raise the gas bill a bit. But I have no idea how much. 2. All those pilot lights heat up the kitchen. I live in Northern California. In the fall and winter and spring, I love this. In July and August, it can really add unwanted heat to the kitchen. What I usually do when a heat spell is coming is turn off the gas, and gook via grill, electric kettle, and microwave. The only hassle to this is that I have to slide the 400lb stove out from the wall to shut the gas off. 3. Smell. I don't know what is going on with my stove in this respect. But the exhaust smell (it isn't a "fresh gas" smell) that comes from it when I use can be unpleasant. It isn't horribly strong, but you can smell it. It really bugs my husband. We do not have a stove pipe (which the stove should have), nor do we have a vent hood. Once we have a hood, this problem should be solved. 4. Tiny oven. I can fit a half sheet pan in there, but nothing much larger than that. I can fit a roaster, but it is tight. I cannot fit a ginormous family size pizza. So, big thanksgiving style meals would be tough (I haven't attempted any.) I really really really wish I had held out for a stove with 2 ovens. Two ovens would be a lifesaver, and many vintage stoves have 2 ovens. 5. My stove isn't well insulated, so it gets friggin hot on the outside!! When my youngest was 2, I was a nervous spaz about having him in the kitchen when I was cooking. Especially if I were making pizza! Thank goodness my boys are older now. Unfortunately, I can't really afford to have the stove taken apart, and reinsulated. (Actually, I have no clue if it even has insulation in there.) I think that's about it. There might be other concerns with a 1924 stove (it may not have continuous pilots), but if you are working with a good dealer, he or she can advise you. I have a friend with a 1920's Spark stove (yellow with red knobs!). She is an awesome cook and baker (and has the tiniest amount of counter space I've ever seen!). She adores her stove, and raves about its performance. She has a stove pipe, and I've never smelled any exhaust in her kitchen. But that remind me: older stoves with a stove pipe sit at least a foot (or more) away from the wall. this is a problem in a tiny kitchen, so you might want to look at younger stoves... Hope that helps! Feel free to email me if you have any questions! :-) francy