I designed for 40 years, and another 10 working pro bono with H4H and other causes. And I cook, almost every night. As in tonight it’s coq au vin, with a basmati and almond pilaf, and asparagus tips with holladaise. From scratch hollandaise. I pretty well know what actually does work and what does not.
Here’s your homework in addition to declutter it and labeling your kitchen items according to frequency of use. Read ALL of these links.
Get off of the marketing generated advertising driven drive to be a consumer. https://www.curbed.com/2018/3/7/17087588/home-renovation-unnecessary-mcmansion-hell-wagner
Remodels are never as cheap as you think they will be. http://www.remodeling.hw.net/cost-vs-value/2018/
Rules of design need to be followed if you want functionality. http://starcraftcustombuilders.com/kitchen.design.rules.htm#.WvYPH_9OnYX
How to hire a tile contractor, and principles that work for smart hiring of other contractors as well. https://www.ceramictilefoundation.org/homeowners-guide-to-hiring-qualified-tile-installer
Why you should work with someone who knows all of the above and who has done thousands of remodels. Very often converting them to the exact G shaped layout that you need. https://nkba.org/info/why-hire-a-designer
You can pay for your kids college, or your dream kitchen. What’s your choice?
Take over the breakfast area and spent 120K instead of 60K? Do a moderate change to the peninsula that will give you a lot more space for the 60K? Or spend 30K on new floors and other cosmetics and adding a rolling cart or two.
You have I-want-itis pretty badly. And you need to get it under control now. Envy will destroy you. The zillion dollar Barbie Malibu Dream Home goes to the kids whose parents didn’t have to work a second job just to get a Christmas meatloaf on the table. Or those who went out and shoveled snow for it thrmselves.
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