There are those who can't seem to understand why others threaten to "rid" those problem cats. Usually some owners of pets. Yet those who have to deal with other's pets, which is what cats are, who continue over and over to destroy and leave filth on other's own private property is a nuisance. There are some that should not own pets, that do not care what is done to neighbors. Those same people are the ones who have no say in what can or can't be done to remove those problems. What happens with these pets come down to the owner. Control them or don't. Would you let your children run free to trash and urinate on other people's property? If so, maybe others will return the favor to you and your home. Since it is apparently no problem there.

I haven't made these but they sound very good and easy too. Melt In Your Mouth Doughnuts (Made With Canned Biscuits!) 1 ten count can Texas style doughnuts (or your preference, just not flaky layers) 1 Cup Sugar 1 1/2 T cinnamon 1 stick margarine, melted Vegetable Oil For Frying Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes. In a bowl, melt margarine. In a separate bowl, combine cinnamon and sugar. Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes. Dip both sides of each doughnut into melted margarine, then press both sides into cinnamon sugar mixture. Serve warm. Quick and Easy Jelly Filled Doughnuts 1 can biscuits (make sure you don't get the flaky layers type) 1 can store bought frosting (vanilla, so you can tint it) Vegetable oil Jam, jelly, or preserves Sprinkles Pour oil to a depth of about 1/2 " in a large skillet. Heat on medium to medium high for several minutes, until oil is good and hot. Drop biscuits into oil and turn when they brown, this will happen very quickly. After they are browned on both sides, remove to paper towel lined plate. Place jam into bag equipped with icing tip. You can also use a syringe or just use the jelly bottle (if you got the squeeze variety). Stick the tip into a doughnut and gently squeeze. Repeat with all doughnuts. Place 1/2 can of frosting into bowl and add a few drops of your favorite food coloring. Stir well. Heat in microwave for about thirty to forty five seconds, to make a glaze. Dip the top of each doughnut into the glaze and set aside to dry. Top with sprinkles.

Here's one I haven't long time!! Almost forgot about it! But it's wonderful and makes the most awesome toast! Dartmouth oatmeal bread.... Proof 1 packet of dry yeast with 2 Tsp sugar in 1/2 cup of warm water. Stir 1 cup of rolled oats ( not instant!) into 2 cups of boiling water Add 2 Tablespoons shortening ( I use crisco.....but bet originally they used lard) 1/2 cup dark molasses Mix and cool Add the yeast mix to the oatmeal mix. Add 5 or so cups of bread flour and knead until smooth. Place in a greased bowl, cover loosley let rise until double....punch down....let rise again....shape into 2 loaves, let rise until double and bake at 350 50 or 60 minutes! And...another Here's a Rye bread Makes 6 loaves. Cook 4 medium potatoes (peeled), drain saving the water and put through a sieve (or mash) proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t. of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of shortening (she used Crisco, I use butter) and 1 t. baking soda and 1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough rye flour to make a dough ( still able to be stirred, but getting pretty stiff).Add the yeast mixture and mix well Add enough white bread flour to (as Mrs. Faust said)work it up, That is until it is stiff enough to knead. knead about 6 to 8 minutes, let rise till double, punch it down and shape into loaves. this works best in bread pans due to the long cooking time--if you don't have 6 bread pans, just "free form" the rest and maybe take it out of the oven a little sooner. Butter top of loaves and raise until it almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4 hours. mrs Faust used to divide the dough in half and add about a t. of anise seed to -one half of the dough--I like it--almost like a tea bread.. Good Luck--I'm getting hungry just reading the recipe--it's really a fabulous bread! And this....known to Swedes as Limpa....and Ann's bread is wonderful! From the Kitchen of Ann Straight Swedish Rye Bread (5 loaves) 2pkg dry yeast 1 cup warm H2O dissolve these three ingredients 1tsp. sugar (meanwhile) 1 cup brown sugar 1 cup whiter sugar 1tsp. salt (scant) 1/4 tsp. fennel seed 1 cup shortening (I use oleo) 1/2 (scant) molasses 4 cups warm H2O (combine this), add yeast mixture Stir in 4 cups Rye Flour Work in 8 or more cups of white flour (I use 10 cups) The dough should be soft, but of course it should be workable Knead for 5 minutes Mix well--cover and let rise in warm place until double--- stir or punch down Dump out on lightly floured counter Divide into 5 sections---shape Place in greased pans--let rise Bake at 275 -300 degrees until done

Without seeing the recipe, it's a little tough to tell. A couple of things though; How long are you waiting after the wine is finished before you are tasting? Wines can take a few months to mellow out some of the harsh alcohol taste. Some of the fruits you mention may not contain the amount of acid necessary to give the wines sufficient body and when the wines are thin, the hot taste is accentuated. If you can spare some, take a half glass or so of the wine and add a drop of lemon juice, swirl to mix and see if it makes a difference. It could just be that there isn't enough fruit in the recipe (or too much sugar) that there is enough flavor / non-fermentables left when the yeast is done working (assuming you're using a decent wine yeast).