I had major problem with rabbits and yard rats (squirrels). That was in 2011. Now - 95% control. Here is what I did. Plantskyddî Repellent && Repels All -- I purchased my first bag of Plantskydd in late 2011 and swore off the stuff because it did not seem to work. I then did extensive research on squirrel and rabbit behavior and learned that when the garden is actively growing is not the time to start the repellant use. In 2012 I started applying the Plantskydd in mid-February -- a very light dusting around the perimeter of my garden. The label says the stuff lasts for months but I decided to dust the garden area every 2-3 weeks until April. In April I put a heavy dusting all around the garden. We have a 6 foot privacy fence with a 4x4 post every 8 feet and on top of each post I put a tablespoon of the Plantskydd. I also put down the Repels-All the week after the Plantskydd each time. In 2012 I had ONE ""rogue"" squirrel. That monster was resistant to everything except red pepper and garlic. I mixed 50% red pepper powder and 50% garlic powder in a kitchen squirt bottle with mineral oil and put it on the ground around the little "rogue's" favorite spots to dig. Since it was just garlic and pepper I also put this around the top of each container. By the time my tomatoes and sweet peppers began to color and get ripe I had just about 95% control over these little monsters. I grow exclusively in EarthBox (25+), Containers (15 +/-) and raised beds. I keep all of my containers and EB's on wood pallets to keep them off the ground. I sprinkle the Plantskydd and the Repels-All on the ground around the containers and not on the soil inside the EB's or containers. From my research I have learned that using the same repellant each time is not wise. For my garden a fence was not possible. Plantskydd is expensive and not readily available so this year I have used Organic Blood Meal after the Plantskydd ran out. I alternate it with the Repels-All and so far so good. Not 100% but 95% is OK by me. We love stewed rabbit but in the city we are not allowed to shoot the little buggers. Cheers, DL Disclaimer:: I am not in anyway affiliated with Plantskydd or Repels-All. I only report what works for me.

How to freeze Okra Start with freshly picked okra. Wash, cut the stems off, being careful not to cut into seed chamber, otherwise the seeds may spill out. Blanch by putting into rapidly boiling water for about 3 minutes. Remove and cool immediately by placing under cool running water. Pat dry, optionally make a cut lengthwise, pack in plastic bags, seal tightly and place in the freezer. Should keep well upto a year. ************ Okra Casserole Take a medium size casserole dish, spray with pam spray. Layer a layer of fresh or frozen okra, add in order, layer of chopped onion, chopped bell pepper, can of relleno tomatoes with green chilies, cheddar chesse, layer of okra, layer of onion, layer of green pepper, can of stewed tomatoes, monterey jack grated cheese, stuff 4 slices of bacon around edges of dish to season, salt and pepper. Preheat oven to 375 degs. (F). Bake for 45 to 60 minutes, or until the pepper and onion are tender. Only make one layer if you have a small family. The two layers work fine for a larger dish to take to family and church gatherings. You can make this hotter by adding a little tobasco. It is delicious. **************** Orka Gumbo 1/3 cup oil 6 cups fresh or frozen okra, sliced in 1/2" slices 2 onions diced 2 medium bell peppers, diced 1 cup celery, diced 4 cloves garlic, minced fine 2 fresh tomatoes, diced large 1/4 cup flour 2 8 oz cans tomato sauce 1 1/2 cups of cooked chicken 5 Hot links diced 1 tsp. chicken-style seasoning 6 cups water Dash of blackpepper, paprika, chili powder, and salt (to taste) Sautfresh okra in oil, stirring frequently. If you use frozen okra place in pan without oil and let cook for approximately 5 minutes and remove any access water and then add oil and sauté until okra is not rubbery. In separate skillet, bake 1 1/2 cups of chicken (spiced as you like--paprika, salt, chili powder, and pepper); After chicken is fully cooked slice in 1/4" chunks. In stockpot: Add onions, bell pepper, celery, and garlic; sauté for about 8-10 minutes. Add 2 cups water, tomatoes, and chicken chunks. Let cook for 5 minutes. Remove from heat and add tomato sauce, links, okra, seasoning and an additional 4 cups of water. Let simmer on low heat for 30-45 minutes. Yield: 8-10 servings. **************** Fried Okra 2-1/2 cups sliced fresh okra 1 cup white corn meal 3 tbsp flour salt and pepper to taste 1/4 cup bacon fat Wash okra whole, then slice. Mix cornmeal and flour together. Add okra and toss together until okra is well coated. Heat bacon fat in heavy skillet. Add okra pieces and fry until tender. Season with salt and pepper. ************* Fresh Okra Succotash 1 quart okra, washed and sliced 1 cup young lima beans 1 cup fresh corn kernels 3 large tomatoes 1 tablespoon butter 1 teaspoon salt 1/4 teaspoon black pepper Peel and seed tomatoes; cut into small pieces and place in a large, non-reactive sauce pan, stock pot or Dutch oven. Add sliced okra, salt and pepper. Cover the pot and simmer gently for 15 minutes. Add lima beans; simmer for another 15 minutes, then add the corn. Cook 20 minutes longer; add butter and stir. Serve as a side dish. Serves 4 to 6. Adapted from Mrs. Rorer's New Cook Book (1902) ***********

Yes. We have 2 TVs but they are back to back, LR and kitchen, so we have to watch the same show if we are together or in different rooms. The audio demands it as we have an open floor plan. It's OK if one of us isn't interested in the show, he works sudoku puzzles or reads or I read on my iPad. If I'm cooking, I get to control the show but I also control it in the LR. We DVR almost everything so we never watch commercials. We like most of the same shows fortunately.

My grandmother lived with my mother and me. She was a suspicious old lady. Before dusk she'd go around and close all the drapes on the first floor of our house. Drove Me Nuts. DH and I live on an acre in a heavily treed neighborhood within a quiet, well-policed small city outside Chicago. Many neighbors are on five acres or more. East of our house is a creek and deerpath. South is a large (10 acres?) conservancy with houses beyond it. Tall trees separate our back yard from the conservancy. North is the road, with 20-foot arbor vitae lining all but our driveway. West is the only house within hailing distance; their kitchen and main living areas are on the far side of their house. Most of our casement windows and French doors have between-the-glass pleated shades. They are only closed against the sun. We have blackout-lined Roman shades in the bedrooms. We close ours when we go to bed. There are up/down privacy shades in our MBA. Other bathrooms are interior. The head-on view from the foot of the drive is of our foyer, flanked by library (open shutters) and kitchen (Japanese maple screens the kitchen sink window. Our breakfast room (room of MOST meals) is unseen. Move along. Move along. Nothing to see here. LOL