PV - My poor figs had almost defoliated earlier this summer from some strong winds so since they have finally started growing leaves again (plus they are popping out figs), I hauled them just inside my balcony door. I will haul the crape in too once the wind starts since it had gotten almost defoliated earlier as well with the figs (I just sprayed it for PM and it's finally getting ready to bloom - a bit late). Meg - yeah, I think we are all so involved in so many other things that things like that slip our minds! That's why I did my mental check this morning because I know inevitably I'd forget something and there I would be, running out on the soaking wet balcony in the windy whipping rain, in the pitch black, trying to drag some wet plant that fell over, inside! LOL I left my hanging hoyas out because they are well back from the rail and in the far eastern corner and should be okay there. The hibiscus came in (that's a nuisance to move but it defoliates in wind real easily). I'm going to leave the passifloras out because they are already back from the rail and made it through Isabel last year. The habs came in as well as the oleander, the Stephanotis, a fuchsia, a lantana, a plumie, 2 christmas cactuses, and a pointsetta that I had rescued out of the trashroom this past spring (LOL). I'm leaving the EEs out there as well as my white bird of paradise and my prickly pear cactus (which I pulled back from the rail). I'll bring in the gardenia as soon as it gets dark (it's been drizzling on and off). The rest of the stuff can get rained on including the coffee plant (it should love that since those shrubs supposedly like something like 70+ inches of rain per year... LOL). I'm surprised my building didn't put up notices about the balconies like they did last year in preparation for Isabel, considering I know a bunch of folks have umbrellas out there (and they're open too...). Oh well... I guess we'll have to hang on and see what happens. I know that when Bonnie came by, we didn't even get any rain at all, which was somewhat surprising given the hype around here about her...

I have an old bird cage over one ginger and a neighbor gave me a homemade squirrel cage that I'm converting into protective surround for another patch of gingers. The problem is that I have so many gingers that are scattered over a large area that it would be fairly expensive to buy enough cloth, supports, and stakes to protect them all. And it doesn't seem to matter what the size of the plant is, the gingers they're going after now are about 2 1/2 to 3 feet tall. Plus, I don't think that cloth would be much of a deterant to either squirrels or racoons, they'll just chew or rip their way through. Both seem to be good at getting either through or around any obstacle that's in their way. Thanks for the suggestion though. I don't think the fence will keep the animals out, it's needed to keep the dogs in. Mom's dogs do a pretty good job of keeping animals like racoons and squirrels out of their yard. By fencing in my yard and putting in a gate to my parents yard I'm hoping the dogs will keep the critters out of my yard as well. Here's a picture of mom's dogs. The golden retrievers name is Toby but he's pretty old and doesn't chase much anymore. Cheddar is a beagle/basset mix who loves to track things down although so far he's never actually caught anything.

I have to go to work...will try to work on this from there...or when I get home. Nancy

Pulled Chicken Sandwiches (Crock Pot) Recipe A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.) 4 servings 6¼ hours 10 min prep 1 medium onion, thinly sliced or 1/2 large onion, thinly sliced 3 boneless skinless chicken breasts Sauce 1 cup ketchup 2 tablespoons cider vinegar 2 tablespoons molasses 1 tablespoon yellow mustard 1/4 teaspoon black pepper 1 teaspoon onion powder 1/4 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon Tabasco sauce 1 pinch salt Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions. Trim the chicken breasts and place on top of the bed of onions. Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.) Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce. When the chicken is falling apart tender, take two forks and shred the chicken. Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken. Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.