i think if you dilute the heck out of it it would be ok... i try and recycle everything, in fact if im buying certain things that will likely break or deteriorate before i die, i think about how am i going to dispose of it. it saves me money. my patio table/chairs was bought becuase its aluminum(if it breaks i can still recoup a few bucks) lately my thing has been pallets. last weekend i brought 3 home from work, and built a crate (for 2 SWCs i built from neighbors cat litter buckets, wife wasnt thrilled about the sight of cat litter buckets in the yard, dont blame her) a build as you grow potato bin, birdhouse(funny story, that was a bet that i could build a birdhouse in 30 minutes, i took me 45, but still) and a nice toasty fire outside while i admired my creations. i love pallets check out global buckets.org? just google global buckets. great stuff. google "self watering container plastic tote" at my thrift stores theres ALWAYS(unless im looking for them) plastic totes. you can make a seed starting heat mat out of xmas lights, cardboard and an old cookie sheet(items usually at the thrift store) i save water bottles(we dont use alot) for mini drip irrigation waterers. poke 3-5 holes in the bottom and one in the cap. fill from rain barrel, sit down at base of tomato. 1 liter of water in the soil. less disease. less water wasted. i can go on for days. i likely will.

Dorothy, We only dropped down to 3 degrees and the pond froze over on top but not all the way down. All our fish must have survived just fine (I didn't see any floating dead bodies when the ice melted). I've heard of people putting them into rain barrels but haven't tried it myself. Jo, I fold them up and stack them on a high shelf in the garage. I've never had anything get into them or into the floating row covers stacked on the same shelving unit. If the thought of pests or rodents getting into your stored stuff (it hasn't happened to me, yet....) bothers you, you could buy a storage bin with a snap-on lid and store them inside of it. I do pick up things carefully (most of the time), but that's because I'm more likely to find a coppehead or a rattlesnake than a spider. Either last year or the year before, I picked up something off the ground in the garden and something that was underneath it stung me or bit my finger. It hurt worse than anything (except possibly childbirth) I've ever experienced and I was petrified it might have been a snake. When I finally stopped jumping up and down and screaming "Ow Ow Ow", I looked at my finger and there were no fang marks. In the meantime, Tim was using a stick to lift mulch and stuff and see if he could find the culprit. My finger and hand started swelling and turning red so I ran inside and took children's liquid benadryl (to get it into my system ASAP). The redness and minor swelling persisted for a couple of days, and my finger and hand hurt for almost a week. I guarantee you that after that occurred I was once again very, very careful about picking up anything. I think it likely that a scorpion got me, or perhaps one of those big yellow-and-black hornets. Both have stung me in the past and the pain was similar. It was a good lesson to me to watch where I put my hands in the garden and one I will not soon forget. You can discourage spiders in your shed by spraying with a Spider Web Eliminator product. There's also a product called Spider Not that you might liket. I used to have to order them online, but now I see them in some local stores. I'll link one below to show you what I'm talking about. I spray the garage, sheds and back porch (formerly a screened-in porch and now a sunporch) with a spider web eliminator a couple of times a year. In general, I don't worry about spiders at all except for the venomous ones like Black Widows and Brown Recluses. We have about a million spiders an acre here and I appreciate all the non-venomous ones because they help control pest insects. Dawn Here is a link that might be useful: Spider Not and Spider Web Eliminator

Browning happens at a temperature above 350. You don't need a broiler for that. As Weedmeister said, a broiler will do things faster, but a higher temperature will also aid browning. You don't need a broiler for crisp chicken skin. You do need the right amount of moisture. If there's too much moisture, it'll stay soft. OTOH, a slightly moist environment will aid crisping. The moisture comes from the air in your kitchen, and the chicken itself, plus whatever else you put in. I regularly make crisp skinned chicken in a convection-steam oven. You might need 360-375 degrees, however. I use 360 out of habit because it said so in a recipe, so I don't know if there's any magic there. The thing about browning with a broiler is that because the heat is coming from above, the top will brown first and/or faster than the rest cooks. This is useful for a variety of things you might want to cook. But you can have browning and crisping without it. The big difference with a speed oven is that you have combination modes where both heated convection and microwaves are used, and possibly other elements such as the broiler. This allows you to cook and brown on the outside as well as cook from the inside out (microwave) all at the same time, which makes the food done sooner. Some Speed ovens are more microwavy, others are more oveny, and most will allow you to customize the settings so you can change that balance. Most convection/microwaves let you do one or the other at any particular time. If you're buying it specifically for pizza, you might look into the freestanding pizza cooker appliances too. Pizza is usually cooked over 500 degrees, and not under 450, and is generally best on a thermal block like a pizza stone, or cast iron pizza pan. Some of those pizza makers will also do any kind of other snacks that aren't tall, such as sandwiches, burritos, etc. A speed oven seems overkill (and a lot of money) if you don't want to use the speed features, but if you have the money and want to clear the counter, and if your choice has the broiler and can deliver an appropriate temperature for the pizza, it might work well. If by "pizza" you mean teens warming up a pre-made one caring more about speed than quality, either oven would work, though speed ovens have an edge in speed as well as quality. The counertop pizza maker might take less time than either.

I don't know why your inserts don't work. They must be big inserts or you are trying to put too many in the tray. 8 inserts is what should go in it. That tray is wider than the ones I use. In any case all you need is something to put under the inserts. Take a tape measure and go to the dollar store and look at their plastic cutting boards or raid the recycling and put some plastic lids under them or plant saucers or wash and cut out the sides of a milk bottle. As long as they are plastic and not something that would mold or mildew it should be fine they should work.