Ken, Beautiful Guardian Angel! Mine got mauled by something this spring (its first year too) but came back some. I'm hoping it looks even half as good as yours in the future. I have Green w/Envy and like it so much I have at least 4 plants (from divisions). Mine seems to have a fairly rapid growth rate. I'm buying more soaker hoses and DEADLINE next spring. (And I don't even want to hear it from you "formaldehyde haters". I'll use it sparingly. I got nowhere with the ammonia spray. Apparently I can't get up early enough or go out late enough to make contact). I vow to WATER, WATER, WATER and fertilize until mid July! I'll add compost in the spring along with coffee ground tea... Zowee, these sound like New Year's resolutions already! Ken, you inspire me! Char

DD tried command hooks on her front door and they didn't hold up to the cold weather and change in temperature. There may be some made for outdoors, but I've yet to find them. Here's one type, http://www.nextag.com/vinyl-siding-hooks/shop-html, but I think you may be looking for the clips shown below. Here is a link that might be useful: Roof edge clips

If you make dough to freeze, it's better to freeze in a 'lump' rather than cookies--less surface area to get dried out, and pick up any freezer/refrigerator odors. You can just scoop the frozen cookie dough if you have a strong scoop, and bake frozen. Your cookies will be better if the dough goes into the oven frozen. Makes a significant difference in the finished product. If you bake your cookies and freeze, remember to leave them wrapped, as they come from the freezer until they're completely defrosted. Otherwise they'll pick up moisture from the air (picture the outside of your iced tea glass on a hot afternoon). If you let the cookies defrost INSIDE their moisture-proof wrapping, that moisture will not affect the cookies and make them soggy. If you bake your cookies around Thanksgiving weekend, there's no need to freeze. I used to work at a very expensive bakery, that was known for their extremely high quality products (and they used no preservatives, or chemicals). We baked all the Christmas cookies the Monday after Thanksgiving. They were stored in cardboard box bottoms--one flavor to a box--slipped into large plastic bags (like dry cleaning bags), twist-tied closed and stored on shelves at cool room temp. Those cookies were still fresh Christmas week. As long as you keep your flavors separate and store in air-tight containers, you should have no problem with storing cookies at room-temp for about 4-5 weeks. Note, though, that most of the advice given on this thread (mine and others) would mainly apply to butter-based cookies. You wouldn't want to freeze meringues, for instance. And I wouldn't make something like lace cookies too soon. Of course, Leibkuchen NEED to be baked about a month before the holiday and stored to cure so you can eat them.

Thank you all Louise: She has lego galore and we are running out of room to display all the sets. She enjoys her legos very much. arcy: What I am looking at is no screens Oakley: I hear you, she loves her dolls, horses and calico critters. she also made a fairy garden which is hanging in the garden. amj: I will look into the Kano, thanks. Mtn: I am looking at these with no screen activity. I think that is why I need advice on the different models. See my link to follow. JTerr: I also will look into your suggestions, they all sound great. Here is my link, if I can get this to work for my idea on coding for her. No screen time. https://www.amazon.com/Learning-Resources-Botley-Coding-Activity/dp/B077MRB975/ref=sr_1_1_sspa?ie=UTF8&qid=1538572433&sr=8-1-spons&keywords=botley+coding+robot&psc=1