Lol! Tried that sonic one and had trails leading straight to it, then all around it. It called them in! We went through 4 different kinds of mole traps/repellents before finding that one on the OT. Really worked great last year, now this year we can't seem to catch anything. Not sure if the moles smartened up or we dumbed down.

I just measured mine and they are 1/2 " squared. I bought some originally that is 1/4 " and that is too small for roses. I cut it 12" deep and 4 feet around. I put it in the ground so that about an inch is above the ground. I do not put anything on the bottom. This means that when a rose is planted inside a section that the length is 4 feet before making it a circle, there are only a few inches between the rose and the hardware cloth. The roots will go through, but there is too little area for a gopher to come up over the cloth and squeeze down between the rose and the cloth. The word hardware cloth is really misleading. It is 10 times stronger than chicken wire (well, maybe not 10 times), and needs to be cut with a wire cutter. I think there are people around who have workshops or who know their way around hardware places. But me, I cut it by hand and find it difficult to do. Sammy

Turkey in mole is perhaps the national dish of Mexico. I happened to be traveling in Mexico one time on Thanksgiving Day. Turkey in mole was on the menu, so I had my Thanksgiving turkey in a different style. That was fun! Mole has a long history full of interesting stories. Apparently it was invented by nuns in the city of Puebla who were preparing a special feast for a visitor. I don't recall the details. Mole Poblano has the longest and most unusual list of ingredients of any sauce I know of. Chocolate is the ingredient which most people find strange. However, chocolate is only one of the many ingredients and it is not sweet chocolate. Turkey in mole in no way resembles a hot fudge sundae. I am sure the commercial product sold in jars is a short-cut version. But, if that's what you have, give it a try. Sauce some poultry with it. Adjust the consistency with chicken stock if necessary to make it flow nicely. For some reason, I have an image in my mind of chicken under a blanket of mole sprinkled with sesame seeds. Jim

Robin, I use mole in many ways. We love the stuff. I keep it around both as a paste and mixed with chix broth. Here's a few uses... Enchilladas, burritos, BBQ sauce especially for chix & ribs (for this I mix a bit of the paste with a bit of broth - about a 1:4 ratio), salsa for chips (add cilantro, lime juice, green onion, & you can also add diced tomatoes), eggs (we like mole over an omelet). Generally, I like a salsa verde for tamales because I use a pork filling but once in a while I use mole instead & it's very good. Mole is a generic word for "sauce" although there are some specific dishes it can refer to. My recipe is generally known as a mole poblano. There are many different types of moles. Another one we like very much is mole de cacahuate (peanut mole). Moles are more labor intensive than other Mexican sauces & used to be reserved for special occassions. They're in more general use today from what I've encountered. There's a fun folk story around mole involving its origination. Something about a young Mexican woman called upon to cook for an important guest. Not knowing what to cook & being low on supplies...she started tossing things onto her comal (frying pan) to toast. At the end, she added chocolate & presto! Mole! The combination of ingredients is a bit odd but every one of them add to the finished multi-dimensional flavors. Omitting even one really alters the taste. I was out of cloves once & figured 1/4 teaspoon wouldn't make a difference...wrong. Very complex flavor & very yummy stuff. We're sorta addicted to it. /tricia