We have a 10x10 coop 3 pop doors, 4 bathroom windows (salvage), no insulated but does have siding. Wood floor coverd with shavings. The only place I use hay is in the nesting boxes. I take a pooper scooper at dinner time and scoop, always dry and clean, never smells. Clean their run the same way. No heat lamp, body heat only we live in New England also. Their perches are wide so they can cover their feet during the winter. Sun comes in windows warms the coop during the day nights they huddle. Their run is completely covered. 6 dog kennel sections wrapped in chicken wire. The wire flaps at the bottom and is covered with large size rocks. The top is also covered with double chicken wire braced with wooden slats to hold the weight of the snow. They do have a heated water dish in the coop during the winter. They have a light that comes on just before dark they go in 1/2 hr lights out. Summer doors and windows stay open all day they come and go in their run/coop. Winter just after they go in (same time every night) I close all doors and open again in morning. They have 24/7 grain/cracked corn in hanging feeders but after work they get left overs any veggie/potato/meat/pastas. I warm it in winter and in summer they get watermelon, frozen yogert. yummy. We throw nothing away. Can't figure out how to post pictures.

Another Ontario person here. I don't think it's all that cheap here either. We don't buy it as no one seems to like it. I use to have the Toonie Tuesday (which is $2.79 here) every now and then but not so much anymore. It hasn't been the same since they took away the trans fat. LOL Which reminds me I heard recently that KFC is not allowed to call their "meat" chicken anymore because of how it's raised. I was told that even on their menu's it's not called "chicken" but KFC. Which leads me to wonder, if it's not chicken then what the he-- is it? Hubby verified this so it must be true as and knows everything. LOL (I call him Cliff Claven) Oh and I heard on the news that KFC is going to offer grilled KFC. I need to google to find out exactly what they Kentucky Fry. BJ

I got mine with no problem. Printed off 3, didn't notice it said you could get 4. About the number ... mine are all 0012 3456 7890 1234. Is that the same number on everybody's? Sue

We've been eating SE Asian food for 40 years, at a variety of friends' homes and restaurants. The food - not just SE Asian, but Japanese, Korean, Chinese, and even Californian bistros - has become increasingly sugar-heavy. Using some sugar is traditional in much of Asian cooking, but I'd agree it's becoming overdone. It's not a trend we like. Yes, I'd feel free to reduce some, but not all, of the sugar. However, the author states up-front that her intent was to make a very intense sauce. A couple of times I've subbed honey or brown sugar in Asian recipes, the latter being actually closer to what Asians traditionally used. But you have to use a very neutral honey, if you choose that route. You also have to be careful - in a frying recipe, the food may brown too fast. My DH and I have found it very interesting how the Millennial foodies have much more liking for sweet hard-liquor cocktails, plus saltier and sweeter food, than we do as Boomers. We can sometimes tell what we're going to dislike about the food just from the clientele of diners when we first walk into a new restaurant. This post was edited by jkom51 on Tue, Dec 30, 14 at 16:40