"The problem is as said before I don't know where to locally acquire perlite. I don't believe it's available where I live." It's available - you just need to know where to look. Call any greenhouse operation that does their own rearage and they'll have a source horticultural perlite, either medium or coarse (preferred) in (probably) 4 cu ft bags. Don't buy the insulation grade perlite because it's often treated with water-repellent chemicals. Pine bark fines at the top find them where they sell mulch and soil conditioners - often at big box stores or nursery operations. "What do you mean when you say use a ratio of 3-5 parts of the bark with a ratio of 1 part perlite? Please clarify as this is clear as mud...." I think it's a little clearer than mud, but you might not understand. It means: use 3-5 parts of pine bark fines (by volume) 1 part of the Miracle-Gro 1 part perlite garden lime (1 tbsp/gallon or 1/2 cup/cu ft) mix it all up Al

I guess I have been waiting for this forum to get started without putting in my proper request. I would love to add to my 4 or 5 sausage recipes and learn properly how to do it. I have been reluctant to start an area I have so much interest in but I perceive it to be very complicated. In addition, it take a sizable investment that you don't want to go to waste. If you are going to do it, and because it involves fresh meats and possible contamination, I believe it is critical to do it safely. I read Ken Rogers posts always in AWE with respect to his knowledge and experience and with the Harvest Forum would give him a proper forum in which he could share all his knowledge with us. With this recession, seed companies are selling 25 to 40% more seeds, and I believe that preservation of all kinds will bloom. And hey, jam making is fine for the ladies, but meat making is real man's work! Why, if there were a meat preservation forum, I'd log on everyday. My input from Jim McNulty in Southern California

Tim! You can fashion a spooker out of the skinny wooden dowels at the hardware store, you'll need cable ties or duct tape to put them into the "T" position and then duct tape the mylar streamers. If your boxes are wooden you can screw in two little eye hooks or something to the back of the box then cable tie the dowel to the box. If you make them like that you'll have spookers for every box and you only have to keep buying the mylar banners from the dollar store. Like Nicknack said they need to come down right after fledging so these b******s don't become tolerant. Cable tie or duct tape something to the tres box temporarily till you get situated. Right know my spookers are all gunked together due to the rain which makes me real paranoid. Yesterday I ran down my driveway in the rain like a wild beast 'cause I swore there was hosp intrusion at a box but it was just tres relatives going in the box causing a ruckus. I'll relax when the wind dries out the streamers and they unfurl. Good luck Tim, Sue

rhome410 - The soup is really good - never made the bread with pumpkin beer, but I think I am going to have to give it a try. The recipe is from Rachel Ray (the link is below). I have never used the chopped chives and depending on my mood, leave the curry out : Ingredients 2 tablespoon extra-virgin olive oil, 1 turn of the pan 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock, found on soup aisle 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree (found often on the baking aisle) 1 cup heavy cream 1 tablespoon curry powder, 1 palm full 1 1/2 teaspoons ground cumin, 1/2 palm full 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand Coarse salt 20 blades fresh chives, chopped or snipped, for garnish Directions Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives. Here is a link that might be useful: Black Bean Pumpkin Soup