I honestly do not think there is a "typical" response for what an architect will do with respect to interior design. Having said that, our arch was not at all interested in performing that service; however, he had an in house design person with whom we could work for an additional fee. He was interested in our overall "feel" and "vision" for the house which was somewhat helpful. As much as I would have liked to work with a designer, we honestly were not willing to spend that type of money. Several outside designers were more per hour than our architect! I could not afford to spend that kind of money for someone to go "shopping" for me trying to find pieces/wallpaper/tile/flooring that I liked. Although a designer has resources that makes it easier to identify those items, our "look" is not mainstream, which meakes it more time consuming. I hope that helps. Teresa

Hi Janet, I'm just starting out, too, at this and it seems overwhelming at first, but I think "planning" is the key and cooking extra when you're preparing a meal. After reading some of the posts, I got up yesterday morning, went to my refrigerator, and took out some of my bread (we never use a loaf of bread---just DH and me) and some leftover biscuits from the day before. I made French toast out of the bread, also some croutons with garlic salt. I sliced the biscuits and put fried eggs (1/2 egg each) and ham on them. I froze them. This morning hubby took 2 out and microwaved them---no complaints. I'll do more of these! And I just used one of those clamshell clear plastic containers. Last night while cooking, I prepared rice, with seasoned tomatoes, for tonights meal----I'll add chicken breasts. I fixed 1 cup of rice and have enough for another meal or several snacks. I'm itching to do the once-a-month prep. We love meatloaf, I've seen where cooks use those cupcake pans (can't think of technical name) and make mini round loaves. I'm making a shopping list. And I'm looking at plastic containers differently now. PS I saw on Tipical Mary Ellen yesterday where she used regular paper cups for freezing soup, just let soup cool down first, ladle into cup, put foil on top. I cup for 1 serving.

Not that I'm a fan of the home center's kitchen departments, but it would be a great place to test the waters. They use 20/20. Plus you would get lots of computer and manufacturer training there. Make a plan to work there for at least 6 months. If you still like it, then send out your resumes to the local dealers. I honestly don't think that you could start out as an independant designer without more kitchen design and installation experience. And don't even consider buying 20/20 on your own. That would be cost prohibitive. Kitchen design is a wonderful career. I've been doing it for 23 years. But Livewire makes some VERY valid points. You can be a great designer, yet not make it in the KD world. Here's a list of traits/skills I personally think one needs to be a KD. Livewire, please add to the list if you think of any more: 1. creative 2. problem solver..."think outside the box" 3. be able to visualize 3D space 4. multi-tasking!!!! 5. good memory (product knowledge and technical (construction) knowledge) 6. Tough skin (you can't take things personally. You will lose jobs....even ones that you worked your tail off on!! Ones where the customers TOLD you that they were ordering from you...only to go with another company. You WILL get used...and you will have to learn from that. You have to be able to 'let it go'.) You'll also need tough skin if a customer yells at you for something. Stay calm. A few clients will lose their temper during your career, but I imagine in my thought that: they had a tough day....or maybe their mom is in the hospital....etc. 7. Detail oriented. There are so many things to measure and to consider, to ask....and to research! What's the wall height? The window trim width? Are the walls square? Is the customer using frameless or inset? How will changing that alter the design? Which cabinet line are they going with? If I Have to change over the design from brand A to brand B, how will that change the design? How much room for crown? How should I design the crown? The list can go on and on..... 8. Must be patient. It's like having kids...you never know what you're gonna get....with your customers. Most people are great to work with but you will get: nervous-nellies, nit-pickers, fighting couples, arrogant engineers, indecisive people....etc. You can't take things personally. 9. Listening skills: Don't think that you know it all (be humble). Even if your design is the absolute best for their room....it's still their room. And if they want this or that....even after explaining the brilliance of your design...so be it. People will get very angry if you don't give them what they want and they WILL go elsewhere. 10. Field experience: Installation knowledge and experience is very important. If you're in this business long enough, you will learn a lot from your installers. I recommend any new KD to be on the job during an entire install. 11. Problem solve: When problems arise during installation...you'll need to talk with the subs and the customers to devise a plan to action. I hope this helps! Kompy

It looks like you have a bermuda lawn. Do not use Roundup, it will kill your lawn. You can spray the entire with a broad leaf week killer. You can get one that attaches to your hose. You may need to spray it a couple of times. That will take care of the weeds that are not grassy weeds. For the grassy weeds it is best to prevent them with pre emergents. They are granular and are applied like fertilizer. If you are in N. TX then you will need to apply that on March 1, June 1 and Sept. 1. If you live in other parts of TX then check with your County extension agency for the proper dates. Keep your grass cut short, 1-1,1/2" . Taller grass will not be as thick. Mow low and mow often. This will help to thicken the grass. Fertilize once the grass start growing well, lightly every 4-6 weeks if you are trying to improve your lawn. Good luck!