wonbyherwits, I mounted mine to the ceramic tile on my wall, but I had no choice. My ENTIRE kitchen came with ceramic tiles installed from floor to ceiling. I screwed them into the wall in the grout area and not right through the tiles as I thought they may crack. I've seen it done right through the tile but I believe you need a special drill bit to do it properly. I think it LOOKS bether being aligned with the lines of the grout too, but if you have patterned tiles it may be better to place them so they do not conflict with the design. I have mine mounted on the wall at about eye level. It would depend on your kitchen layout of course. Where I have mine, I can stand at my counter and have the knives on the wall to my right. It just worked out that way. When you buy yours, buy at least two of them. They hold anything magnetic and you will find more and more uses for them. If you have magnetic spatulas and ladles you can keep one by the stove instead of wasting counter space with a ceramic jar of cooking utensils. I also keep my three favorite cookie cutters on one with my kitchen scissors. You can even use them in your workroom in the garage or basement to hold screwdrivers and such. Heck, they are only $5.95 and they make your life soooo much easier. If you have a sewing room they hold most of your stuff so it is handy and doesn't get lost in a jumble. I bought a bunch of them and gave them as xmas presents.

I think the plan holligator did has some good options. If you did like somebody suggested and put openings on each side of the stove you'd also have a view into the family room when cooking. This plan keeps traffic out of the cooking zone and all your prep and cooking happens within view of the family room. In your first plan you are stuck on the other end of the island for doing any prep and cooking with the fridge and stove where you have them so not sure how much supervising you can actually do, in that area. One other option to keep prepping and fridge out of the garage walkway would be to put the stove in the corner. As wide as it is you probably would have to move the island down a bit to have aisle space. Then move the sink down closer to the opening, and keep the fridge on its current wall, but move it away from the sidewall. Ues you loose the sink right under the window, but I think you'd love that spot for prepping/cooking and looking out the window, and at least in my kitchen I spend more time prepping and cooking than I do at the sink. I'm not seeing why the Fridge has to be on that wall as it currently is on the other wall. Seems to me it should be able to go to both.

Instant milk powder is a larger grain because it's puffed-up with air and is designed to be reconstituted in cold water - hence the INSTANT aspect. Non-instant requires warm/hot water to reconstitute. As Linda pointed out, that was the cause of your mixing problems. If a recipe calls for NON-instant powdered milk and all you have is INSTANT, you need to run the dry instant powder through a blender or food processor to make a fine powder BEFORE you measure it for a substitute for non-instant. There is just too much air in instant milk to use measure-for-measure for non-instant. Important to note... Because of so much air in instant dry milk, you may need as much as 50% more to equal the same amount as non-instant. So choose carefully and figure the amount of reconstituted milk each brand makes. It takes more instant milk than non-instant to make the same amount of milk. In my long history of using dry milk products exclusively (over 28-years) instant non-fat dry milk is rarely a bargain over non-instant because they never make as much reconstituted milk. Brands vary in taste, texture and what works in certain recipes the best, and because of that I keep 5 brands of dry milk and whey-based milk substitutes in storage (instant and non-instant). One brand of instant non-fat dry milk powder has nearly half the weight in a #10 can, and another 2/3 as much as my non-instant whey-based milk substitutes - so you nearly always get half as many servings with instant dry milk products than non-instant. If you are using powdered milk products with young children, you will want to include some dry whole milk products since children require the additional fat for brain development. -Grainlady

A digression but I love rhubarb sauce, and the mention of it brought this to mind as another way to use rhubarb. This is really tasty with grilled pork or chicken. Rhubarb and Dried Cherry Chutney (Makes 1 cup) 1 cup medium-diced fresh rhubarb 1/2 cup small-diced onion 1/4 cup coarsely chopped dried cherries (or dried cranberries) 1/4 cup granulated sugar 1/4 cup sherry wine vinegar (or red wine vinegar) 1 T. honey 1/2 tsp. finely grated lemon zest 1/4 tsp. kosher salt Combine all ingredients in small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until onions are mostly translucent and juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently with a heatproof spatula, until very thick, another 6-8 minutes. Let cool completely in the pan before storing in an airtight container in the refrigerator for up to 2 weeks.