Thanks for the additional thoughts and comments. It hadn't occurred to us that our older relatives may not enjoy tacos, so we will talk about that before we finalize the menu. I like the grilling idea, as well as pre-grilling. If we go that route, we would definitely need someone to handle that piece for us, as we would prefer to spend time with guests. Loose meat sandwiches would be fine, too. I'm okay with cold sandwiches, but hubby is not for some reason. We have the venue for only for a few hours, so people can't really linger. We have a reasonable amount if cleanup time after, but that's about it. If there is not another event after us, we can probably stay, but we won't know that until a few days before. It really is gorgeous so I know people will enjoy it. Would have preferred to have it at our house, but we live in a hard-to-find location and even with step-by-step driving directions in hand, our visitors usually call along their way. We would have to hire someone just to man the phone! I agree that it is the grad's party and we will do everything we can to accommodate his desires with our time frame and budget. Step-son is pretty easy going and has told us whatever we want to do is fine. His mom has offered to pitch in, too, so I think she may be getting dessert and some decor. Yes, Beth, I have a broken right ankle I am just now learning to use again. Hope to be walking (limping!) very soon. I will be walking *okay* but not great by the day of the party, so your point is well taken! My sisters have offered to help, so we are taking them up on that offer. Thanks so much everyone!

I'm with scotland -- how about honoring the host country: China... Chinese Scallion Cakes Make a large batch and freeze them uncooked with waxed paper in between; just thaw as many as you need and fry. Makes 6 cakes Ingredients: 1 cup all-purpose flour ¾ pint boiling water 1 or 2 Tbs cold water 1 or 2 tsp sesame oil 1 ½ tsp salt 4 oz butter 12 oz chopped scallions (about 35 stalks) peanut or corn oil for frying Directions: Sift flour into a large bowl. Pour in the boiling water gradually and mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water and knead to form a firm, but not hard, dough. Cover and let stand for 10 minutes. Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces. Roll out one piece into a 6 - 7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good ¼ tsp of salt and press in with your fingers. Generously spread with 1/2 oz butter all over, stopping just short of edges. Spread with about 5 Tbs of chopped scallions. With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out. The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it's about 6 inches across. Don't worry if the surface of the cake bursts while you're rolling. Repeat for each piece of dough. Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side likewise. Remove and drain on a paper towel. Serve hot. Mu Shu Vegetables Makes 6 servings Ingredients: 3 tablespoons soy sauce 2 tablespoons dry sherry or sweet rice wine 2 teaspoons cornstarch 1-½ tablespoons minced fresh ginger 3 cloves garlic, minced 1-½ teaspoons sesame oil 1 tablespoon vegetable oil 3 medium leeks, washed and cut into 2-inch slivers 3 medium carrots, peeled and julienned 1 cup thinly sliced fresh shiitake mushrooms 1 small head Napa or Savoy cabbage, shredded (about 4 cups) 2 cups mung bean sprouts, rinsed and drained 8 ounces firm tofu, drained and cut into 2-½ X ¼-inch strips 12 8-inch flour tortillas (thinnest possible), warmed* ¾ cup finely chopped honey roasted peanuts (optional) Preparation: Prepare Peanut Sauce (as below); set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside. Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir-fry 1 minute or until hot. Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened. If desired, spread each tortilla with about 1 teaspoon Peanut Sauce (recipe follows). Or, to be authentic, use Hoisin sauce. Spoon ½ cup vegetable mixture onto bottom half of each tortilla Sprinkle with 1 tablespoon peanuts (optional). Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon ½ cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge. Serve with extra Peanut Sauce. Peanut Sauce Makes 2/3 cup Ingredients: 3 tablespoons sugar 3 tablespoons dry sherry or sweet rice wine 3 tablespoons light soy sauce 3 tablespoons water 2 teaspoons white wine vinegar or rice wine vinegar 1/3 cup creamy peanut butter Preparation: Combine all ingredients except peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until sugar melts. Stir in peanut butter until smooth; cool to room temperature. Stir-Fried Sugar Snap Peas With Chinese Sausage ThereÂs no alternative to Chinese sausageÂitÂs slightly sweet and very flavorful . Makes 4 (main course) servings. Ingredients 2 tablespoons soy sauce 2 tablespoons medium-dry Sherry 2 teaspoons cornstarch 1 teaspoon sugar ½ teaspoon kosher salt ½ lb Chinese sausage,* sliced on the diagonal 1/4 inch thick 3 cloves garlic, minced ¼ cup finely minced peeled fresh ginger 1 lb sugar snap peas, trimmed ¾ cup plus 2 tablespoons water 2 bunches scallions (white and pale green parts only), cut into 3/4-inch pieces *Available from Asian/Chinese markets Preparation Stir together soy sauce, Sherry, cornstarch, sugar, and salt. Heat a wok or deep heavy skillet over high heat until hot but not smoking, then stir-fry sausage 2 minutes. Transfer with a slotted spoon to a plate. Add garlic and ginger to fat remaining in wok and stir-fry until fragrant, about 30 seconds. Add peas and stir-fry 1 minute. Return sausage to wok, then add water and boil, stirring occasionally, until peas are crisp-tender, 1 to 2 minutes. Stir sauce again and add to peas along with scallions. Boil, stirring, until sauce is thickened and no longer cloudy, about 2 minutes. Season with pepper. Chinese Vegetable Rolls Makes about 15 appetizers Ingredients: ¼ cup red wine 2 tablespoons teriyaki sauce 2 tablespoons Worcestershire sauce 1 cup diced zucchini 1 cup diced yellow squash 1 cup broccoli florets 1 cup cauliflower florets ½ cup diced carrots ¼ cup chopped red onion ¼ cup chopped fresh parsley ¼ teaspoon white pepper ¼ teaspoon garlic salt 1/8 teaspoon ground red pepper 1/8 teaspoon black pepper 1 package (16 ounces) egg roll wrappers 1 egg, beaten Peanut or corn oil for frying Sweet and sour sauce, hot mustard sauce or soy sauce for dipping Preparation: Combine wine, teriyaki sauce and Worcestershire sauce in large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red pepper and black pepper. Cook and stir 5 to 6 minutes until flavors blend and vegetables are crisp-tender. Do not overcook. Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature until cool. Place about 2 tablespoons vegetable mixture on bottom half of 1 egg roll wrapper. Moisten left and right edges of wrapper with egg. Fold bottom edge up to just cover filling. Fold left and right edges over ½ inch; roll up jelly-roll fashion. Moisten top edge with egg to seal. Repeat with remaining egg roll wrappers and vegetable filling. Heat ½ inch oil in large, heavy saucepan over medium-high heat until oil reaches 365°F; adjust heat to maintain temperature. Fry egg rolls, a few at a time, in hot oil 2 minutes or until golden brown, turning once. Remove with slotted spoon; drain on paper towels. Serve warm with sauces for dipping. Persimmon Ginger Pudding Serves 6 to 8 Ingredients ¾ cups sugar ½ cup melted butter ¾ teaspoon ground cinnamon ½ teaspoon ground ginger 2 teaspoons baking soda dissolved in 2 tablespoons water 1 teaspoon vanilla 4 ounces crystallized ginger, chopped in ¼" pieces 1 cup persimmon pulp -- approximately 2 medium 'Hachiya' 1 cup all-purpose flour 2 whole eggs ¼ teaspoon salt 1 ½ teaspoons lemon juice ½ cup chopped slivered almonds Directions Grease a plum pudding mold (or substitute a 2-pound coffee can and use aluminum foil to cover the can). Prepare a large stew pot or other container large enough to comfortably fit the pudding mold. (You'll need an inch or two of space around the outside of the mold to be able to fit your hands in when lowering the mold into the boiling water). Fill the stew pot with three inches of water and start heating it to simmer. Mix the ingredients together in the above order. Pour the mixture into the mold and put the cover or aluminum foil on top. Place the mold in the simmering water. If needed, add boiling water to bring the water level halfway up the mold. Cover the large pan and simmer on low for 2 1/2 hours. Watch to make sure the water level stays up; if needed add more boiling water. Let pudding stand for an hour or so to cool to lukewarm. Carefully insert a sharp knife down the sides of the mold to slightly loosen the pudding. Place the serving plate on top of the mold and invert the pudding onto the plate. (If the pudding is too cool and will not come out, put the mold back into the hot water for a few minutes and try again). Serve slightly warm or at room temperature. Chinese Long Beans in Black Bean Sauce Serves 6 Ingredients: 1 lb fresh yard-long beans 2 Tbs peanut oil 2 Tbs black bean paste (usually found with garlic, which is preferred) 2 Tbs low sodium soy sauce ¼ cup cold chicken stock 1 Tbs corn starch Preparation: Cut beans into 2-bite-sized pieces. Steam (3 minutes) or microwave (1 minute) with a little water until just tender-crisp. Drain and rinse with cold water to stop cooking. They can be stored up to 5 days in the refrigerator at this stage. Mix together the black bean paste, soy sauce, stock and corn starch until very smooth. Heat a wok or large saucepan to medium high. Add peanut oil and bring to near smoking. Add the cooked beans and heat about 2 minutes. Add the sauce. Stir constantly to coat the beans (sauce will get very thick). Serve immediately. Chicken and Asparagus with Black Bean Sauce Serves 4 (main course) Ingredients: 1 Tbs dry sherry 4 tsp soy sauce, divided 5 tsp corn starch, divided 1 tsp sesame oil 2 boneless, skinless chicken breasts halves, cut into bite-size pieces 1 Tbs black bean sauce (or just chopped "fermented black beans" and 1 clove garlic, minced) 1 tsp fresh ginger root, sliced ½ cup chicken broth 1 Tbs oyster sauce 3 Tbs peanut oil, divided 1 lb asparagus spears, trimmed and diagonally cut into 1-inch pieces ¼ small red bell pepper, cut into thin strips 1 medium yellow onion, cut into 8 wedges and separated 2 Tbs water Preparation: To make marinade, combine sherry, 2 teaspoons of the soy sauce, 2 teaspoons of the cornstarch, and the sesame oil in a large bowl. Add chicken and stir to coat well. Let stand 30 minutes. Combine chicken broth, bean sauce, remaining 2 teaspoons soy sauce, the oyster sauce, and the remaining 3 teaspoons cornstarch in a small bowl; mix well and set aside. Heat 2 tablespoons peanut oil in wok over high heat. Add chicken and stir fry for 2-3 minutes. Remove and set aside, covered. Heat remaining 1 tablespoon oil in wok. Add asparagus, bell pepper and onion and stir fry 30 seconds. Add water, cover, and cook, stirring occasionally, until asparagus is crisp-tender; about 2 minutes. Return chicken to wok along with chicken broth mixture (stir well before adding); cook and stir until sauce boils and thickens. Serve with steamed rice. Tropical Fruit Tea Makes fourteen 8-ounce servings Ingredients: 4 family-sized tea bags, black or orange-pekoe* 1 ½ quarts boiling water ½ quart cold water 1 quart orange-mango juice 1 cup pineapple juice 1 cup lemonade Preparation: Place tea bags in a one-gallon pitcher in which you plan to serve or store your brew. Pour boiling water over tea bags and allow it to steep for about an hour. Discard tea bags, add cold water and juices. Stir and refrigerate overnight. Stir before pouring, serve cold over ice. * Green tea contains more health benefits (such as anti-oxidant properties) than regular tea but its taste gets lost when you add the rest of the ingredients. "Tropical" Fruits with Honey-Lime-Ginger Glaze Serves 8 Ingredients: 1 whole melon*, peeled, cut into chunks 4-6 large pineapple guava, peeled, cut into chunks 4-6 medium kiwis, peeled, sliced thick 3 Tbs honey 3 Tbs lime juice 1 tsp candied ginger root, finely minced (or grated fresh ginger root) Preparation: Adjust honey and lime ratios to suit your taste. Toss all together and chill. * preferably an Oriental sweet melon Other fruits that work in this recipe: Mango (2 whole, peeled, cubed) Papaya (1 whole "strawberry" type, peeled, cubed) Banana (2 whole, peeled, sliced thick) Mamey Sapote (1 whole, peeled, cubed) Chinese Steamed Pears Serves 4 If Asian pears are unavailable, Bartlett pears can be used instead. Chinese red dates are also known as jujubes (strictly speaking, they are not a date at all); their sweet flavor makes them a popular ingredient in Chinese dessert soups and congees, and in steamed foods. If unavailable, regular dates or raisins can be used instead. Of course, you also can leave them out altogether and simply steam the pears with honey. Serves 4 Ingredients: 2 medium Asian pears 4 teaspoons honey 2 dried Chinese dates, softened in cold water, slit, and the pits removed lemon juice to brush on the pears to prevent discoloration, optional Preparation: Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside (these will become the lid). Remove the core. If desired, cut off a small slice at the bottom so that the pear will stand straight during steaming. (Note: Depending on the type of steaming equipment you are using, you may find it difficult to stand the pears upright and cover for steaming. In that case, slice the pears lengthwise, core, and spoon the honey and place the date in the hollow in the middle.) Spoon 2 teaspoons honey into each pear. Add 1 Chinese date. Place the top back on the pear. Brush the lemon juice over the skin of the pear if using. Set up a steamer, or place a rack for steaming inside a deep pot. Place the pears on a plate and steam, covered, for 30 minutes, or until the pears are tender. Serve warm. Asian Coleslaw With Tangy Rice Vinegar Dressing Serves 8 Ingredients: 4 cups shredded Napa cabbage ½ cup shredded carrot 2 stalks bok choy, with leaves ½ - 2 cups mung bean sprouts 2 teaspoons vegetable oil ¼ cup rice vinegar ¾ teaspoon sesame seed oil Garnish (optional): 2 teaspoons chopped fresh cilantro leaves, or as desired 1 tablespoon toasted sesame seeds Preparation: Wash the vegetables and drain thoroughly. Shred the cabbage and carrots. Separate the bok choy stalks and leaves. Cut the stalks diagonally and cut the leaves straight across. Toss the shredded cabbage, carrots, bok choy and mung bean sprouts in a large bowl. Set aside. Stir the oil into the rice vinegar. Stir in the sesame seed oil. Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle the toasted sesame seeds on top. Braised Baby Bok Choy (Pak choi) Serves 6 Ingredients 1 Tbs canola oil 1 Tbs sesame oil 1 tsp grated fresh ginger ¾ pound to 1 pound baby bok choy (about 6), washed and trimmed ¼ cup vegetable broth 2 Tbs minced garlic 1 Tbs oyster sauce 1 Tbs low-sodium soy sauce 1 Tbs brown sugar Directions Heat the canola oil and sesame oil in a large skillet or wok over medium heat. Add grated ginger and cook 1 to 2 minutes, until ginger perfumes the oil. Add bok choy (if you are using regular bok choy, you can cut it into chunks if you like) to the skillet. Stir fry until the bok choy becomes bright green, about 2 minutes. Remove bok choy to a serving plate. Add broth, garlic, oyster sauce, soy sauce and brown sugar to the pan. Cook another 2 minutes or so to allow flavors to meld. Pour over bok choy. Serve immediately. Kung Pao Vegetables Serves 4 Ingredients 3 Tbs vegetable oil (preferably peanut oil) ¼ cup peanuts or cashew nuts, fried 6 whole Thai-type chilies ½ cup white onion, chopped coarsely ½ cup green bell pepper, chopped coarsely 2 Tbs gingerroot, chopped 2 Tbs garlic, chopped 1 cup mixed vegetables (carrots, baby corn, broccoli, cauliflower, snow peas, mushrooms, zucchini), cut into wedges and parboiled 2 teaspoons soy sauce 1 Tbs sweet mirin or sherry 2 teaspoons sugar ½ teaspoon white pepper ½ teaspoon rice vinegar 2 teaspoons cornstarch, mixed with ¼ cup water salt, to taste Directions: In a non-stick pot or wok, heat the peanut oil on high and toss the nuts and chilies until just toasted. Remove from wok with slotted spoon, leaving behind the flavored oil. Add the onion, bell pepper, gingerroot and garlic and stir-fry them for about 2 minutes, or until the peppers show just a little browning. Add the mixed vegetables, soy sauce, mirin/sherry, sugar, white pepper and rice vinegar and bring to a near boil. Add the cornstarch and water mix and stir, until all vegetables become coated with sauce. Immediately pour into a serving platter and top with the nuts and, if youÂre so inclined, with the chilies (at least for presentation if not to actually eat). Braised Spicy Eggplant Serves 4 Ingredients 1 lb Chinese eggplants 2 teaspoon Salt 1 tablespoon Oil 1 tablespoon finely chopped garlic 1 tablespoon finely chopped ginger root 2 tablespoon finely chopped scallions 2 tablespoon soy sauce 1 teaspoon dried chile sauce OR 1 dried red chile 1 tablespoon bean sauce 1 tablespoon sugar 1 1/3 cups w 2 teaspoon chopped scallions (optional) Roll-cut the Chinese eggplants or, if using the regular large variety, trim and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels. Heat a wok or large skillet to a moderate heat. Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together. Add the rest of the ingredients except for the scallions. Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally. Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped scallion tops. Chocolate Kumquat Spring Rolls Make sure you use thin spring roll wrappers, which can be found in Asian markets -- not egg roll wrappers. Makes 3 dozen spring rolls, about 10 servings Ingredients 5 whole kumquats, cut into 1/4-inch slices and seeded, juices reserved ½ cup plus 1 tablespoon heavy whipping cream 1/8 teaspoon salt 8 ¼ ounces bittersweet chocolate, finely chopped 1 large egg yolk 1 tablespoon Grand Marnier 1 tablespoon unsalted butter, softened Thirty-six 5-inch square spring roll wrappers 1 large egg, lightly beaten Canola, vegetable, or other neutral oil for deep-frying Preparation Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm. Five-Spice Asian Pear Pie Serves 8 to 10 Ingredients Crust 2 cups all purpose flour ½ teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 6 tablespoons (or more) ice water Filling 6 pounds Asian pears, peeled, halved, cored, thinly sliced 1 cup sugar ½ cup apple cider 1 teaspoon fresh lemon juice 2 tablespoons all purpose flour ½ teaspoon ground cinnamon ½ teaspoon Chinese five-spice powder* 2 tablespoons (1/4 stick) chilled unsalted butter, diced 1 tablespoon sugar blended with 2 teaspoons whole milk (for glaze) Vanilla ice cream Preparation For crust: Blend flour and salt in processor 5 seconds. Add butter; using on/off turns, cut in until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Divide in half and shape into disks. Wrap each disk in plastic; chill at least 1 hour and up to 1 day. For filling: Combine first 4 ingredients in large pot. Bring to boil. Reduce heat to medium-low, cover, and simmer until fruit is tender, stirring occasionally, about 25 minutes. Transfer mixture to bowl. Mix in flour and spices. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Preheat oven to 400°F. Roll out 1 dough disk on lightly floured surface to 13-inch round. Line 9-inch-diameter pie dish (not deep-dish) with dough. Spoon filling into crust; dot with butter. Roll out second dough disk on lightly floured surface to 13-inch round. Drape dough over filling. Roll up overhang of both crusts together to form edge and crimp. Cut hole in center of crust to allow steam to escape; brush top (not edge) with glaze. Bake pie 15 minutes. Reduce oven temperature to 375°F. Bake pie until crust is golden, about 55 minutes longer. Cool pie on rack 30 minutes. Serve warm or at room temperature with ice cream. * Chinese five-spice is a blend of ground cinnamon, cloves, fennel seeds, star anise, and peppercorns, sold in the supermarket's spice section. [from "the Epicurean Kitchen Garden" class] Joe

I disagree that all possums are transient. We have had a family living near us for years. Like raptors and geese most all of these birds fly away when the seasons change, but there are a number of these critters that stick around. Wild animals need a number of things, food, water, shelter and a place to raise their young. Apparently your neighborhood has all of these available. Appaarently you have a bit of a wildlife freeway going on where you live. They are using the same commute route everyday and marking that route. It does not matter how clean your place is at all, it just means you are living between home and dinner and a drink. Im not certain why this is bothersome to you. These animals do their travelling at night (unless they have rabies in which case should you see a critter outside in the late morning or early evening, you should call the humane society to have them trapped and humanely distroyed) Yes they do carry fleas and that can be troublesome if you have animals. Apply frontline or advantage and that should take care of any wayward fleas. You can also have the yard treated if necessary. These wild animals have a very important role in the natural world. They eat a myriade of insects keeping that population down. You can use a set of rubber gloves to use with a paper towel to dispose of the feces and you can hose down the area afterwards if you feel you need to. Have a pest control person come out if you need, just make certain that these critters are not denning up in your home. Raccoons can cause a tremendous amount of damage to a home, pulling out insulation etc. Once you have your house inspected (sometimes done for free) you can rest assured these critters are just walking by on the way to living their lives.

Lots of great tips given already, but my best tip is not to let it get dirty/untidy/cluttered in the first place. In other words, take care of issues with a few spare minutes before they get out of control, rather than having it overwhelm you After it's out of control. Think - PREVENT DEFENSE..... -Do dishes and clean the kitchen immediately after each meal (takes 10-15minutes) - you can relax after it's done and not have it as a negative thought eating you up the rest of the evening. Take another 5 minutes to sweep the floor so it doesn't get tracked all over the rest of the house. BTW - dish cloths and dish rags are ONE-SIZE-FITS-ALL, as are dust cloths, brooms, vacuums, and any number of other cleaning items ;-). There are also not any gender-specific household chores. I think the best training my husband got was being a janitor at a number of businesses and schools while he went to college. The man can out-clean me any day of the week! -Eat together at the table, not all over the house at different times - (you won't have to take time to locate dirty dishes). -Put dirty clothes in a laundry basket/s (they will be all in one place when you need to start the laundry). We use 4 baskets located above the w/d on a shelf, and automatically separate clothes into whites, lights, darks, and kitchen towels. We air dry any wet items on a drying rack before tossing them into the laundry baskets to prevent that "sour" smell from wet items. -Do laundry on a regular schedule - and never run out of underwear! -Develop the do it NOW habit - don't just lay things down on the first convenient flat surface available intending to put it away later - put things away where they are supposed to go so you can easily find it later, hang coats/jackets in closets, shoes belong in your closet - not cluttering up the front entrance... We're not a shoes OFF family, which is a much debated issue on message boards ;-). Our flooring is designed to be walked on by us and by our guests/visitors (we have a rug outside and inside the front door to wipe shoes on). In fact, I'd rather visitors DIDN'T remove their shoes! My sister-in-law always went barefoot around the house and she always had warts on her feet, and her doctor told her it was because she was spreading the virus by going barefoot. - Go Figure - Keep your shoes on, please, we don't need your warts! So different strokes for different folks - but shoes don't belong at the front door entrance, whether you remove them there or not. -Get rid of/eliminate/prevent clutter - We don't take a daily newspaper or any magazine subscriptions, so that's a great way to save money, and we don't have a stack of them (usually left unread) to try to get-around-to. We had a friend who hated cleaning their bathroom. If they eliminated the 40 bottles of stuff lined up around the tub like a race track, it would make using AND cleaning the tub a breeze. The same went for the vanity that was completely covered with "stuff". Think of storage options to keep things clutter-free for easy cleaning - better yet, don't have "stuff" that causes clutter. -Deal with mail immediately - put "junk mail" into the recycling, put bills/correspondence in one place and take care of them a.s.a.p. -Tidy the public spaces of your home before retiring for the evening - takes 5 minutes - so it's turned a negative into a positive and a mess won't be greeting you the next morning. -Make beds each morning - it takes about 1-minute, and you'll have a positive space to retire to at night (btw - a 4-year old can make their own bed if you teach them how and don't make it complicated - and expect it to be done each day). -Identify problem areas, as already suggested. Most problems can be avoided or corrected with 5-minutes of regular attention that become good habits - and everyone participates in good habits. Reward good habits - everyone likes a little praise when it's deserved. If we keep the house clean this week, it won't take us as long to do the regular housework on Saturday, and we will have time to go out for an ice cream cone if we all do a good job all week! -Children should have a list of things they do just because they are part of a family. Pay them for things above and beyond their normal chores. Example: our kids got paid 25-cents per bag for leaves they raked (1980's prices :-), or helping with cleaning out the garage, or helping in the garden -- but taking their dishes from the table to the sink/dishwasher, helping do dishes, keeping their room clean, helping prepare a meal or setting the table, feeding/walking any pets, etc., was part of being a family - a good social skill and common courtesy. When our children were old enough, they planed and cooked one meal each week, and hubby did one on the weekend. We were all busy, so shared responsibilities made them a little lighter for all of us. -It's good manners to leave something in good or better condition than when you used it, so everyone has a positive experience. So if you splashed a few drops of water on the mirror, go ahead and wipe them off - rinse out the sink/tub/shower when you're done, or any number of other day-to-day things. If not you, then who? I AM my own housekeeper, so why would I want any more to do than is absolutely necessary? -It shouldn't take more than an hour to clean the entire house once a week, even less if you divide the tasks between 3 people, especially if you use "prevent defense" between cleaning days. Everyone in the household needs to be involved - they all dirty it, they can all help clean it AND keep it tidy. If they can mess something up, they have the skills to clean it up, especially once it's been defined as something they need to control and they have been instructed how to accomplish that task. The same motor skills that it takes to take toys out and play with them, remove a book from a shelf, take the blankets down to go to bed, can all be done in reverse. Unfortunately, that half of the equation is often ignored. When my son was going to college and living with different roommates, he often had to teach them these social skills about living as a "family", as well as how to do dishes, laundry, clean a toilet/bathroom, mop a floor, take out the trash, cook, and any number of other skills he'd been doing since he was a child. -If all else fails, get up 30-60 minutes earlier so you can take care of a portion of the list of things-to-do we all have to do, until you get a routine established. Your family will benefit from all you do, and all you teach THEM how to do. A friend with three children bemoaned the fact that she was a poor housekeeper because her mother was. I told her that was a lame excuse. After all, wasn't she in charge of her own activities, not her mother? Didn't she have the option to do the opposite? And if she didn't change the "poor housekeeper" model for the family, how did she ever expect her children to be good housekeepers? -Grainlady