Linda, If you look at these picture you can see how I put eye screws in the top of the box. Then I tied a couple 3/4 inch washers on the end of the fish line for weight, that's so the line doesn't blow around and get tangled up. You don't want it hanging too close to the opening or there is a risk of the blues getting tangled in it. Then put it through the other eye screws and tie washers on the other end. If you look closely at the second photo you can see where I filed a very narrow notch in the roof so the string hangs in the same place all the time. Just pull it down tight in the notch being carefull not to break it. Also in the first picture you see the silver mylar ribbons hanging on the box. That is the curly gift wrapping ribbon type stuff that you put on Christmas or birthday gifts. It's waterproof and it blows around in the wind. For some reason I can't explain, the sparrows won't go near it. I learned that trick from another Bluebird web site. A woman researcher in CA. discovered that the sparrows don't like it. As far as the screen inside, I left mine in so the nest is off the bottom of the box so it stays dry. There are vents that let the air circulate and that also helps it stay cooler since the box is out in the open sun. I also left the pegs in because the blues will roost on them during cold weather. They didn't seem to be in the way when the adults were going completely inside the box to feed the little ones or to remove the fecal sacs. In the pictures it looks like the box is close to the fence, but it's about eight feet away from it mounted on a pole with a baffle and grease on the pole below the baffle. After the babies fledged I cleaned the box out the next day and the nesting material was free of any bugs and completely dry. Leaving the box just the way I bought it seemed to work just fine so I won't change it. "If it ain't broke, don't fix it" is my motto. I hope this helps you, I had a successful nesting and now the parents are bringing the young ones to my feeder for the mealworms I put out every day. My success is a combination of luck, research and all the help from members of this forum. I hope I get lucky and have another nesting but it's getting late in the season and the nights are already getting pretty cool here in the mountains of eastern WV.

Here is a good recipie for my grilling friends! Title: Bbq Chicken And Andouille Hash With Poached Eggs Yield: 1 Servings Ingredients 6 oz chicken breast 1/4 c prepared bbq sauce 1 salt and pepper 2 tb olive oil 2 c diced cooked potatoes; -1/2-inch dice 1/4 c small diced onions 2 tb minced shallots 1 c chopped andouille sausage; , - (8 ounces) 1 tb minced garlic --------------------------POACHED EGGS-------------------------------- 4 eggs 3 tb sliced green onions -------------------------SAUCE PIQUANTE------------------------------- 1 tb olive oil 2 tb chopped onions 2 tb chopped green onions 2 tb chopped celery 2 tb chopped green bell peppers 1 tb minced shallots 1 tb minced jalapeno peppers; -seeded 1 tb minced garlic 1 tb chopped fresh basil 1 ts chopped fresh thyme 1 ts chopped fresh oregano 2 bay leaves 1 c peeled; seeded and chopped -italia 1 c chicken stock 1/2 ts salt 1/2 ts cayenne pepper 2 turns fresh black pepper 1 tb unsalted butter Instructions Heat the grill. Season the chicken with salt and pepper. Brush the BBQ Sauce on the chicken, coating the breast completely. Place the chicken on the hot grill or broiler and cook for 5-6 minutes on each side. Set aside and cool. For hash: In a saute pan, heat the oil. Add the potatoes and saute, shaking the pan occasionally, for 2 minutes. Add the onions, shallots, and andouille and stir-fry for 1 minute. Small dice the BBQ chicken and add to the andouille mixture and saute for 1 minute. Add the garlic and season with salt and pepper, stir occasionally for 4 minutes. For poached egg: Bring 3 cups of water to a boil with 1/2 teaspoon white vinegar and 1/2 teaspoon salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, about 2-2 1/2 minutes. Drain on paper towels. Yield: 4 servings SAUCE PIQUANTE: In a sauce pot, heat the oil. Add the onions, green onions, celery, bell peppers, jalapenos, shallots, and garlic over high heat. Add the basil, thyme, oregano, and bay leaves. Saute for 2 minutes. Stir in the tomatoes, stock, salt, cayenne, and black pepper and bring to a boil. Cook over high heat for 2 minutes, reduce the heat and simmer, stirring occasionally, for about 5 minutes. Stir in the butter and remove from the heat. To assemble, spoon a small amount of the sauce in the center of the plate. Place 3/4 cup of the hash on the sauce. Top with the poached egg and garnish with shaved green onions.

Today I put a new thermometer on my Virco Classic gas grill. The stock one is inaccurate and prone to warping. Instead, I put in a New Braunfels thermometer ($30, Home Depot). I got this thermometer a couple of years ago; I notice that Walmart carries a very similar unit for only $20. The New Braunfels thermometer is very accurate. However, it requires a larger hole to mount than the stock Virco thermometer. To do this I enlarged the hole in the hood from about 1/4" to 7/8" using a bimetal hole saw. IN order to center the hole, I bolted a 1/4" piece of plywood onto the hood using the existing thermometer mounting holes. The resulting hole was a litte oversize, so I found a large brass washer in my workshop to cover the hole and also the original mounting holes, which were no longer needed. This helped stabilize the mounting and also seal off the gaps. To secure the New Braunfels I found a large nut in the plumbing supply department of the local hardware store, and fastened that to the threads protruding inside the hood. The nuts rests against the inner lining of the hood, which gives a little, but which is good since it acts like a lock washer to help keep the nut in place. I did a test run with a very accurate glass oven thermometer resting on the warming shelf. With all three main burners going full blast, the oven temp reached 550F in less than 10 minutes. With just the central burner, the grill reaches about 450F. The new thermometer responded much faster than the glass thermometer, but once the temp stabilized they both agreed within 10 degrees. Here is a link to some photos of the new thermometer and the brass washer backing. Here is a link that might be useful: New thermometer for Virco Grill

To qualify for the Federal Tax Credit of $300, the system must be 15 SEER minumum and 12.5 EER minumum. See link below. The XL14i and 15i would qualify if matched with the correct air handler. 37,800 btu-hour is slightly over 3 tons (36,000 btu-hour). The XL19i is a dual compressor system. The first compressor runs at 50% of rated system btus while the second compressor runs at 100% of rated system btus. These are supposed to be good for humidity removal. Most systems are single stage compressors. The 19i is top of the line with a price tag to match. What are your delivered electric rates ($ per kw-hour)? What are you doing for heat? Here is a link that might be useful: Federal Tax Credits