Hi all I'm Carolyn from Brampton, Ontario. It's nice to read the bios and meet everyone who is so committed to décor and design. I studied Interior Decorating at Sheridan College about 30 years ago - yikes, I think I was 10 - a real prodigy :-) Kidding aside, it's a wonderful time to be in this field with all of the new technology, resources and product available to us. Like Keitha I started when my children were small. I remember having to design and water colour render a 2500 square foot house for our final project and now it's almost all done on the computer. A "Diva" I'm not. For me my job is about helping my clients create spaces that reflect them, who they are, where they have been and how they live. Helping them to define what they want and show them how to achieve it. The process is a collaboration and usually involves a team of contractors, trades and suppliers who all value the same commitment to providing exceptional, professional and timely service, whether it be a small or large budget. I guess it stands to reason that since my second passion is cooking my favourite spaces to design are kitchens. Creating a kitchen that not only looks good, but works and is a pleasure to be in is a great sense of accomplishment. I don't profess to know everything there is about design but I do know where to find the answers and am definitely a pit bull when it comes to a challenge. Not sure if it’s a blessing or a curse, but my mind doesn't stop exploring the possibilities until we find the best possible solution. It's definitely a profession where you are always learning, revaluating, exploring new possibilities and ideas and growing. I feel privileged to have worked with so many wonderful people over the years, as clients and associates and have made many lifelong friends through the process. My clients range from Baby Boomers who are downsizing and starting on a new path in their lives to young urban professionals who are just starting their lives and families. I look forward to learning and seeing all of the new projects here on Houzz and wish you all well. I'd also like to thank OnePlan for starting the post. It's a pleasure to meet so many like minded people.

Living in North Wales I am quite a distance away from the nearest Lush store. I have to buy all my soaps, Bath bombs, Bath melts, tooth tabs etc. online as I'm not willing to go without. I tend to buy everything online except for IKEA, B&Q and TK Maxx purchases, they are really the only shops I actually enjoy spending time in.

Danielle you have raised some familiar concerns regarding understanding the costs; we often suggest to our clients who don't have an interior designer that the benefits are measurable and worthy of the investment. We work closely with interior designers and understand their respective offerings - and associated costs, which means we can refer our customers to the right affordable company/individual. In most scenarios they do end up purchasing some level of service. This is ironic for us as some clients also believe that having any form of lifestyle technology is expensive; and it is their interior designer who then refers us to help explain how our services will benefit a given project. ...and yes, the majority go on to secure services from us. For us, and many interior designers, i think the best approach is to declare that the initial meeting is free and you stand to scope the customer's requirements, suggest options and align costs. It's chargeable time we have to invest and we can always chat on the phone prior to agreeing a meeting.

I don't have any fancy appliances, just an inherited aga I moan about occasionally, so can't really comment if these appliances enhance flavour, texture etc. I do think with steak though it's also down to how it's "handled" before and after cooking. Funnily enough on Saturday kitchen yesterday they said to remove from packaging 2 days before cooking and place on a kitchen towel on the bottom of the fridge to let it dry out and then bring it up to room temperature. I just take mine out up to two hours ahead, remove packaging, pat down with a towel and place on a rack to air dry both sides, it makes a huge difference to flavour and texture Imo even with inexpensive steaks. I'm sure all these appliances have a place but can't help thinking of all the tv chefs who go off and cook on a beach, Tuscan vineyard, street etc with only basic cooking implements plus there are so many places in the world where people only have rudimentary equipment and yet produce amazing food.