Copper ? not a practical way to combat slugs.MO. If you have just a few plants, you might try it but for a garden over 100 sqr-ft , it is not practical. Number one, and best combat is to hunt them, at night , in the mornings, ... and destroy them. At the same time use slugo type stuff. I use BUG GRTA. I am also experimenting with some home recepie. Coffee grounds from your coffee machine (or starbucks..) seems to be effective too. I add some fine sand to it and I also grind egg shells in coffee mill and mix with it. SAND & EGGSHELL have roughness that slugs will get wounded when crawling on them, unlike the chemicals that do it chemically wounding their belly. Yesterday, with overcast skies and some rain, was a perfect day to hunt slugs. They come out during days like that and it is much easy to spot them. I DID that and, even though there are not that many of them in all of my veggies and flower gardens(after combating them last year and this year) yet I found some of them, mostly in non-critical areas. I did that because I do not want them exist, spread, lay eggs, etc. I found them mostly under the dead daffodils tops, in the cracks.. So it can also help if you know where they hide . then you get them. To summarize, fighting slugs in a wet , damp, rainy climate is an ongoing battle. But once you minimize their numbers, it get easier. The serious danger is to the small seedlings, early in the season.

Thank you for all the nice comments. We really enjoyed the day, and yes, it was especially nice to do something together. I found a cute pattern for "shoes" that I would love to do for my daughter for Christmas, so that just may be my next small project. Otherwise, we were contacted by a lady months ago to create side lights for her front door. We couldn't decided if we wanted to lead or use copper foil. Now we come to the conclusion, we really think it will be copper foiled. Much, much easier! The style is in a Frank Lloyd Wright, so design will be a "piece of cake" . Can't wait to get started though. Hi Wendy! Good to see you over here! Becky

Changed my mind and gonna make Trisha Yearwood's skillet shortbread. My son loves it and it will be wonderful with the strawberries. I might though leave off the almonds. Skilllet shortbread Ingredients bunNonstick cooking spray 1 1/2 cups plus 2 tablespoons sugar 3/4 cup (1 1/2 sticks) butter, melted 2 large eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon almond extract 1/2 cup sliced almonds with skins Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving

It depends on what you want to store in the drawers. E.g., if you just one "layer" for silverware, then I would get one with a shallower top drawer. Personally, I don't like "stacked" rollouts in the same drawer; IMO, that defeats some of the purposes of having drawers (one movement to open/close). Separators, though, can be useful. Maybe not bins so much as they waste space, but separators don't waste nearly as much. I have one 4-drawer stack that has 3 shallower drawers with a deeper bottom drawer (we use as our "bread drawer"). In the shallow drawers, I (1) silverware, (2) foil/plastic bags/wraps, and (3) electrical (extensions cords and the like) My suggestion is to plan your storage -- look at your layout and determine what dishes, tools, utensils, pot holders, etc., you need in each Zone and select your drawer options accordingly. Here's an example of a storage plan: