I hope this tape outline will make it eaiser to "see" what I'm trying to do. I so appreciate all the ideas and am considering all of them. ColorCrazy - the tables' manufacture (in the USA!) said the leaves must be stored flat. That was no problem in the old house. Here's it's been a major issue. CamLan - I'm making my first visit to an Ikea (in Minneapolis) this Saturday. It's a five-hour drive but I'm looking forward to it. Here's the south wall taped off to show the closet shelf placements and window seat area. The table is pulled out as though it's placed in front of the window seat. I have two small chairs to place at the table, too. The bookcase, of course, will go away; I've already begun emptying it.

https://moderncat.com/articles/cats-carnivores-eat-like-one/ "Dr. Deb Zoran, a professor at the Texas A&M College of Veterinary Medicine & Biomedical Sciences, said the best way to mimic a cat’s natural diet is to feed them canned food that has a protein content of 40 percent or higher and a carbohydrate content of 10 percent or lower. Eating canned food will also help your kitty meet their daily water needs. “Cats are used to getting a large percentage of their daily water needs from their diet,” Zoran said, adding that if a cat is primarily eating dry food, it may have a harder time staying hydrated. “All dry foods are low moisture, so cats that eat only dry foods consume less water and are more prone to dehydration.” Dry food diets can also present other health challenges because they are typically high in fat, carbohydrates, and calories. In fact, a high-carb diet can lead to obesity and diabetes, Zoran said. In addition, a dry food diet may also upset your cat’s stomach, since cats are not “built” for carbohydrate digestion and absorption. So what should you feed your cat? Zoran said it is best to choose a canned-food diet that says on the label “complete and balanced.”

I'm also confused about whether this is in the design phase or the walk-through phase. Hopefully you have designed all the elements into the plans or you will find these potential add-ons quite expensive. You really have to think out how you live in these spaces. Our build is in Florida, so we have ceiling fans in almost every room. Bathrooms: We have vent (exhaust?) fans over every toilet. I wanted those light up mirrors, but I don't think the electrical was done for that. We'll end up with standard over mirror vanity lights. Be sure there is an outlet for a bidet if you are doing an accessible bathroom. Lights in the showers because I hate dark showers. Kitchen: We have a giant vent hood over the powerful gas cooktop. Can lights at the specified distance apart and away from the cabinets, light over the sink, under cabinet lights, in-cabinet lights for the glass fronts, and pendants over the island bar. Lots of switches in the kitchen, and a lot of outlets to plug in appliances, I think every 12-18". Exterior patios: ceiling fans and lights controlled from inside. Also had switched high-mounted outlets for Christmas lights or string lights. And a spotlight for a wall which was have art on it. Other exterior: light walkways, dark corners, think about security and bad guys not being able to hide (but thats landscaping too) Big rooms: tend to have paths leading in/out/through, so think about multi-switched outlets at each end, etc depending on your expected use. Media: Put an outlet smack in the middle where the TV/monitors will go. Where will the routers go and where to run RG45 or Cat6, etc. We have junction boxes with all the cable or ethernet lines running to the routers and TV locations. Security cameras. Lots of electronics to think about. Good luck!

Okay, I'm mostly jumping in on the tangents here, so sorry about that ... lots of good suggestions already for shelving systems are tools, though. On the other hand, sugar and butter are sugar and butter. I definitely stock up on them when they're on sale. Nope, nope, nope butter is not all the same. Do a side by side with Kerrygold, Cabot, Land O' Lakes, and generic/grocery store brand ... not the same at all. Maybe less critical if you're making a cake, but if you're making a pie crust, or a scone, or a cookie ... or especially if you're going to make a laminated dough, it matters. Definitely stock up when it's on sale, though ... freezer is great for storing extra butter. Sugar, I agree is pretty much just sugar regardless of brand. I prefer King Arthur for flour and so I will stock up when it goes on sale! I use White Lily. Because it is grown south of the Mason-Dixon line /a longer growing season, it results in a softer wheat. ... I might use another brand for hamburger buns or something else "just for us", but for a wedding cake, it's always White Lily. I think this might be a matter of what one is baking. I use King Arthur for most things, but I have a number of varieties ... all-purpose, bread, cake/pastry, Italian/'00' ... White Lily has a gluten content of 9% ... that wouldn't work at all in most breads, where I'd use bread flour (12.7%) or King Arthur all-purpose (11.7%); however, it would be great where I use cake, pastry, or '00' flour, like in pasta, pizza, cake, or pastry. Foccaccia could probably take either, as could brioche ... but french bread or ciabatta (or anything else involving a sponge) wouldn't have the right crumb without the higher gluten content. (Yes, I really do have 3-4 types of flour in my pantry ... not including specialty flours, like semolina or rice, and we do not have a large pantry or fancy pantry.) All that decanting the items into clear containers that match is ridiculous to me. Just keep the food in their original containers, and don't be a snob or so obsessive that all containers have to look the same. You already answered yourself ... it's a pest control thing, namely pantry moths. They can be a massive problem and can get through any crack and many materials. As for the matching containers ... they do usually stack better that way. Being very tight on space and not having much issue with pantry moths, most of our stuff stays in the original boxes/containers, but we do have containers for flour (some stay in their bags and share), sugar, baking soda, etc.