Tee! Hee! Those milkweeds are pretty tough plants. They've probably been there a long time. I still probably would have dug up about 3 of them to move them closer to your backyard, so they could be watered regularly during the summer. Usually, there are enough roots in a med sized clump to take over when the long taproot is severed. Be very careful in transplanting young milkweed plants and seedlings. If that taproot is broken off, the plant is a goner. Tropical milkweed is not like that. I think that your cuttings will do very well with this cooler weather. I like to use the square Ziploc containers. Drill holes into the top of the container the size of the stem. Cut a square of water oasis about half the depth of the Ziploc container. Stick it into the container, fill with water, and let the Oasis soak up the water. Pour off the extra water. Don't want water coming up thru the holes, or the Cats could drown. The Oasis really helps to hold the stems up, as well as keeping the milkweed stems moist when it is so hot in the summer, and the water evaporates. Then, you can put your containers in your new Butterfly cage! Do you have room in your home? Several people here use the Florists water piks to put the milkweed stems in. It will work for small stems, but needs to be checked frequently to see if water needs to be added. I have stuck the water piks in a container of sand to stand them up. Some folks use small vases with the tops covered with saran wrap, and holes poked for the stems. Won't be long, and Amber's going to have some Monarch cats!!! Keep us posted.

Nearly everything I make on a regular basis ends up portioned in the freezer (bread, muffins, cake, quick breads, dinner rolls, cinnamon rolls, cornbread, scones, burger/hot dog buns...) I make casseroles and entrees in muffin tins and they get wrapped in foil and stored in the freezer. I like to use pop-up foil sheets for one/two items per foil sheet (I buy the foil sheets at Sam's Club in 2 sizes), so I can toss many things (like a couple dinner rolls or cornbread) into the toaster oven and reheat them while baking something else. We also have a "warming center" (burner) on our electric stove and I can reheat some things there (muffins, scones, wrapped in foil) covered with a glass bowl large enough to cover the item/s to keep the heat in while I make breakfast. I never use a microwave oven for reheating, but that certainly is another option. A tight wrap (plastic wrap, foil, even old-fashioned freezer paper using a butcher's wrap technique) is the best method in order to prevent ice crystals from forming. The tight wrap helps prevent the moisture inside the item from migrating through the surface. Putting things loosely in a plastic freezer bag will guarantee the items dehydrate and you'll get ice crystals forming in the bag due to the exposure to oxygen in the bag. I agree with lizbeth-gardener, removing as much air from the food is best for freezer storage. If I need to keep slices separated (sliced quick bread for instance), I'll put a piece of freezer paper between the slices. I keep a pile of the pre-cut freezer paper in sizes I often use. I like to place foil-wrapped items inside a large plastic storage container or basket so they don't get "lost" or crushed, or a zip-lock FREEZER bag will also works, but they tend to get crushed and pushed around in my freezer unless I put them on the storage space on the door. (I only have a side-by-side refrigerator-freezer.) I make a double batch of waffles or large batch of pancakes and I freeze them using this same method. I reheat them in the toaster, toaster oven, or even on the griddle. I even freeze tortillas (homemade or commercial) in portions we normally use. -Grainlady

My recipe is very different from yours but I can't really see why your's wouldn't freeze well. Next time you make it and plan to freeze some, undercook your noodles as they will continue to cook in the oven and perhaps get sofer than you would prefer - the sauce will provide enough moisture for the oven cooking. Do you have a Food Saver seal a meal thingie? I do and it works beautifully, I can take out baked spaghetti, bake it and serve it as long as a year or even two later. It sucks out all the air, which is why it will last so long. If not, you could use the Hefty freezer zipper bags, it will keep in that for a couple of months, try to "squeeze" out as much air as you can before zipping it completely. Soft freeze your spaghetti in order to cut it to the size you want for the dish you want to bake it in when you take it out of the freezer to eat. Trying to cut it without soft freezing it will only make a mush mess but soft freezing it keeps it's form fairly well when you cut it up. You can use the baking dish you want to use as a meal serving as a template for the size you plan to cut it to. I have these little corning ware baking dishes that are the perfect serving size for two, so I cut them that size, then remove them from the dish, place it in the plastic seal a meal freeze it up with the date on the bag. Remove them from the bag while frozen for keeping it together, place in the baking dish, then top with a little fresh cheese and bake it uncovered. We 'heart' baked spaghetti :)

Thanks, Chas, for finding that. The search function is a bit tricky, sometimes, it seems like you have it beaten into submission. (grin) Shirl, I do freeze eggs, usually whole eggs, but sometimes whites or yolks. As I mentioned, whites freeze fine on their own, but yolks get a "lumpy" kind of texture if there is no salt or sugar added. I freeze two per muffin cup, then dip the pan in hot water, just enough to loosen the "pucks" of egg. Those get packaged in ziplock bags and I take out a "puck" and it's equivalent to two eggs. Great for baking or for scrambled eggs and omelettes, but not so good if you like eggs over easy, LOL. I nearly always have enough frozen to complete my holiday baking without buying extra eggs. Good luck! Annie