Lol Donna. Unfortunately I don't have the time and dedication to feed the blues mealworms. However, one year the male lost his mate and had 4 nestlings to take care of, and I fed waxworms that were in a small cup on top of the box. Mr. Blue would grab one or two, then immediately go in to feed. When they ran out, he was chit chit chitting, as if to say "more worms, please!" I would think, however, that one or two days old would be too young for them to eat mealworms/waxworms. I'd think they'd only need a little food. I think I'm more concerned for the parents being able to feed themselves, but I've seen them dive for insects in 30-40 degree weather! Thanks for the feedback!

I googled and found a copy cat recipe for Cool Whip. Hope it helps. Here is a great substitute for Cool Whip: STABILIZED WHIPPED CREAM 1 teaspoon unflavored gelatin 4 teaspoons cold water 1 cup heavy whipping cream (very cold) 1/4 cup confectioner's sugar 1/2 teaspoon vanilla Combine gelatin and cold water in a small saucepan. Let stand until thick. Place over low heat, and stir constantly until gelatin dissolves; about 3 minutes. Remove from heat, and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating, slowly and gradually add gelatin to the whipped cream mixture. Whip at high speed until stiff. Makes about two cups

I would done stabalized whipped cream. I recently cleaned out a freezer and found a partial container of Cool Whip that the date indicated had been there for years (even without the date, it would have had to have been at least 3 years old since I haven't hosted TG dinner the last two). When I opened it to dump out the contents, it looked like it probably did last time anyone looked at it -- which made me wonder about the stuff. I have heard of people having problems with the gelatin to stabalize whipped cream. . I think it is a matter of mixing in and dissolving evenly. KIng Arthur Flour also sells a Whipped Cream Stablizer that some folks find better to work with than gelatin. I think it is gelatin and sugar premixed in a fine powder for easier blending. I ordered some to try it and have only used it once. Worked well -- the leftover cream stayed fully whipped in my fridge until I tossed the remnants. Mentioning it in case you want to have it on hand for the future. Hope you tried the chocolate curls and got them to work too. They always look great and dress up anything, but your crunched up candy would do that too.

Meyer, we have had so much absurdly heavy rainfall this Summer, and so many dismally overcast days. My Citrus are getting more direct sun, all day now than they got ALL SUMMER. I checked my local super expended and I see a minimum of 58 F., with highs ranging from 70-78. Meteorologist was hinting at a warm up for early October. Honestly, I am very tropical but this is my favorite time of year. I brought in my large Diffenbachia, Burgundy Rubber tree, Chinese Evergreens (Algaonema), and Crotons, but most hypertropicals are still outside (coconuts, mango, bananas, guava). The ONLY plants that never get put out over Summer are the African Violets and they look great, probably the ultimate "houseplant". Right now, only concerned with moving the plants away from the structures for multi reroofing, of the house and two garages. Subtropical storm Ida brought in access of 8 inches of rain in a few hours and made me well aware of the necessity of a secure roof over my head (this was preceded by a foot of rain in July and another foot in August). Loquat trees are not tender. I grew mine from seed and have several. They are evergreen hardy down to 5-10 F, but the DEER love them, so I not only need to containerize them, but move them to a protected deck for now then, garage. The plant is maybe 18 inches tall but the fruit is freakishly enormous. Kent mango