I have found nothing more effective in foiling squirrels, both the gray and ground (chipmunk) type, than "chicken" wire. I keep a roll on hand at all times, as I have to protect everything I plant, bulbs, perennials, annuals, shrubs and trees, including potted ones. For bulbs, I cover the entire planting area and leave it in place until the soil settles, which is often past the first bloom cycle. Once the soil becomes somewhat compacted, the dumb rodents seem to lose interest. I once tried to eliminate them, by trapping and relocating them to a park several miles away, but after a few years I found that to be a losing effort, as all of the nearby property owners removed most or all of their trees and I have the only designated woodland wildlife sanctuary for miles around. The trees bear many squirrel nests and chipmunk burrows are numerous. Maybe I'm a bit "squirrely" for trying to garden among all of the wildlife? Rb

Thank you! Thank you! **Blushing** You give me FAR TOO MUCH credit! I just followed directions! I'm not at all creative! I give most of the credit to Bakerella for making such wonderful templates and directions. The rest of the credit goes to "loves2..." for making it seem achievable! Annie, given what I've seen of Makayla's craft skills...you could get her to cut out and make those boxes and bags! You guys are so great to remember that Martha Washington costume!! It was fun...not as much fun as making food, mind you!...but fun, nonetheless! I just wish the Monkey Princess would grow so I can see it on her! LOL! Oh, another tip on the "fries." Make them one cookie sheet at a time. I put two sheets in the oven the first time. Even though I cut the cookie dough into 1/4-inch strips, they really expanded while baking. I had to use a pizza cutter to cut them to shoestring fry-size. They crisp up so fast once they're out of the oven, I couldn't get through the second sheet of cookies. We ate that batch of fat fries! Okay...so who's making sliders next?!!!

FLORIDA ROCK SHRIMP & BACON CASSEROLE (Pig: King of the Southern Table) 6 to 8 slices lean applewood-smoked bacon 1-1/2 cups half-and-half 1/2 cup bottled clam juice 2 tablespoons dry sherry 2-1/2 cups crumbled soda crackers 12 tablespoons (1-1/2 sticks) butter, melted Salt and freshly ground black pepper to taste Tabasco sauce to taste 1-1/2 pounds fresh rock shrimp, shelled and deveined (or any shrimp) Preheat the oven to 350F. Butter a 1-1/2-quart casserole and set aside. In a skillet, fry the bacon over moderate heat till almost crisp. Drain on paper towels and chop coarsely. In a bowl, combine the half-and-half, clam juice, and sherry, stir well, and set aside. In another bowl, combine the cracker crumbs and butter, season with salt and pepper and Tabasco, and set aside. Sprinkle about a third of the crumbs over the bottom of the prepared casserole, arrange half the shrimp on top, sprinkle half the bacon over the shrimp, and pour half the half-and-half mixture over the top. Add another third of the crumbs, arrange the remaining shrimp on top, sprinkle on the remaining bacon, pour on the remaining half-and-half mixture, and top with the remaining crumbs. Bake till bubbly and lightly browned, about 35 minutes. Serve piping hot. Serves 4.

Umm, I'm not so sure about it insulating the oven. Mine is about as thick as a sheet of paper. I remember the directions to mine specifying how to use it in a gas or hidden element style of oven, but I didn't save the paperwork. Maybe you could call the manu. and see what they say before you give up the idea.