GW

Reply to: you've got to replace those spindles. cheapest option. if it were mine, I'd get all new railings. yours screams 90's colonial. but you can downplay it if you trade out the spindles. something square like this, would make quite a diff. do them white and banister newels dark.

Q

Reply to: Seeing them in person will help. Since you and and your husband both cook and prep, and you entertain a lot, I can see the logic in two workstation sinks. My Stages 45 is my only sink and it functions well for both prep and cleanup. The bowl is 31.5" and the ledge is 12". The ledge is versatile and my favorite part. It's where all my prep scrap goes. I compost so it makes it easy to keep separate and out of the grate. It's also great for meat as I like to keep it out of my sink. For entertaining and buffets you use the cutting board and accessories for additional serving space. You can keep part of the sink open for empty cans waiting to be rinsed prior to recycle and have them covered up by the cutting board. I make a huge mess when cooking and my DH uses the dishpan on the ledge piled high and also stacks the largest pans in the sink on the grate. I've had my Stages more than 4 years now and it's the best decision I've made. Pictures may help with your decision making! This is my favorite way to prep except there are usually several colanders draining under the board. A small clean-up. I put my large stock pot and 14" fry pan in the sink so you can get an idea. My drainer fits perfectly on the ledge. For entertaining, it converts to serving space. I also wanted to mention that my 45" sink is installed in a 36" + 24" cabinets, so don't let your designer limit you. I'd be happy to answer any questions you may have. Sounds like you'll have a great cooking and entertaining space!

Q