zookeeper, maybe you've got the beetles confused with the Asian ladybugs? I don't think they eat other bugs but plant material, could be wrong. I've read this from several different sources otherwise wouldn't use wiki. "The insect was first found in the United States in 1916 in a nursery near Riverton, New Jersey. It is thought that beetle larvae entered the United States in a shipment of iris bulbs prior to 1912 when inspections of commodities entering the country began." Goes on talking about how first spotted in Nova Scotia in 1939. From New Jersey, they have slowly and relentlessly fanned out, working their way north, south and westward. But they're not much of a problem in FL or the Gulf states and much west of Iowa. The Rockies and deserts provide a natural barrier of sorts, but it appears they've gotten into the Pacific NW and working their way down to CA. Here's Purdue's alltime distribution map, don't like wiki's map because it just shows eastern US. Known natural predators include the Praying Mantis, but it would take a ton of them. Also (I read a lot of this on the OGR forum) people report their ducks, wild turkeys, starlings eat them. The turkeys poop them out dead but undigested, saw a very yucky photo of that someone posted from the east coast who was having a horrid time that year. I used to see brown birds, possibly an unfamiliar (to me) woodpecker) feeding in lots of lawns around here and under my birch trees, wondered what they were eating. I now think they were eating the grubs, but I haven't seen those lately, had been feeding them. They are carnivores. People didn't like them and put up fake owls to scare them away . . . But I'm with you 100% about importing things without considering negative consequences, some of which aren't known until it's too late. That's why I'm cautious about the U of MI experiment and the tachinid fly, much as I'm hoping for relief. I'm thinking when they really hit the grape, almond and fruit crops in CA, there will be more agitation to find the best eradicator. They will spray, and that means more stuff to worry about on and in our food. Sevin on the instructions tells exactly when to quit spraying on food crops, like I'm supposed to go by that? I only spray my cherry trees after they have fruited which may have been earlier than usual last year before they showed up Jun 21 in my yard. It was about a week later the year before. Sorry the map makes you scroll to the right but one of the best ones I know. Here is a link that might be useful: Japanese Beetle - Wikipedia

I can't wait for summer squash to be in season again! This is a new recipe for me, but if there is a topping of Ritz crackers involved, I'm in!! (I will mix them with a little butter since it isn't decadent enough.) SQUASH CASSEROLE (Add A Pinch) 2 tablespoons butter 4 cups sliced yellow squash 1 medium onion, chopped 2 eggs 1 cup grated cheddar cheese 1 cup milk 2 tablespoons butter (in addition to the two above) ü teaspoon cayenne pepper (optional) ý teaspoon salt ý teaspoon ground black pepper 1 sleeve Ritz crackers, crushed (I will toss with a little melted butter) Preheat oven to 350ú F. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine. Spray a 9ÃÂ13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not âÂÂjiggleâ when the dish is moved.Allow to sit for about 3 minutes before serving. Serves 12.

That's essentially the recipe my mother used all the time. They're great. She always used shortening. Nice and crumbly. My sister mixes butter and shortening. I usually use the butter flavored shortening. Also she never added the salt. Peanut butter generally has enough salt and if you use salted butter, that too has salt in it but use if you like. A suggestion to speed things up, just grab a bunch of the dough and roll it in your hands into a log shape about 1"-1 1/2" or however big you want them, then break off the pieces and set in the pan. Take the fork and go at them. My mother's recipe said to dip the fork in flour but I usually touch the fork to the dough then dip it in sugar. As you're breaking off pieces, usually 2-3 in the pan and one in the mouth. Love that peanut butter cookie dough!

I had some left over salmon from the freshly caught stuff from my neignbor, a handful of Swiss chard from the garden just picked and some left over spaghetti pasta.....I sauteed the chard with onions and garlic, added the spaghetti and just heated the salmon to the perfect temperature. Then I squeezed some freshly picked lemon on top and loved every single bite.