WL, "Any special tips for catching them?" Just don't handle them. It is my understanding that armadillos can carry Leprosy. For that reason, and safety in general, any live catch traps should have protection for your hand at the carrying handle. I suspect that the NWS5300 Universal Trap with built-in nose cone trap would be suitable for armadillos. However, several other traps, like the Wickencamp Coon Trap (Model 302) or the Safeguard Pro Raccoon Trap, are suitable for armadillos. For traps with a rollover release, you should anchor the trap to prevent the captured animal from rolling the trap over and escaping. I lost several large gray squirrels before learning to attach an anti-rollover bar (a short piece of concrete re-bar) to my Havahart traps. If you are trying to catch an armadillo, you might want to use TreeBerry paste bait. If you prefer not to use a live trap, you could try a repellent like Whole Control. I have never used it, so I can't attest to its effectiveness. If all else fails, you could always try "the old reliable" Juicy Fruit gum. (grin) MM

I have made this white cake for years.....but not FOR years if you get what I mean....what I mean was that it was an old favorite when I baked birthday cakes more often. ICE CREAM CAKE 2 cups sugar 3/4 cup butter 2 cups sifted flour 3 tsp. baking powder 1 cup sifted cornstarch 1 cup milk 1 tsp. almond or vanilla extract 5 stiffly beaten egg whites Cream sugar and butter together. Sift the flour, baking powder and cornstarch together. Alternate adding these to creamed mixture along with milk. Beat until very smooth. Add vanilla and then fold in egg whites that have been beaten until stiff. Bake in 2 greased and floured 8" round cake pans for 25 to 30 minutes in a 350 degree oven. Frost with Boiled White Icing. Or....since he specifically asked for "vanilla cake, I might fill with a vanilla pastry cream and then top with that frosting where you mix egg whites, sugar and syrup in a double boiler and cook beating all the while until it's thick and holds it's shape Here's what I have for a flourless chocolate cake.....came from this forum many years ago... It is kind of like a cake textured hot fudge sauce served in slices. VERY rich - so cut in thin slices. Killer Chocolate Torte 2 cups unsalted butter (4 sticks) cut into 1/2 in. pieces 1 Cup plus 2 tablespoons sugar 1 Cup plus 2 tablespoons espresso powder 16 ounces bittersweet chocolate, chopped (NOT unsweetened or semisweet) 6 large eggs at room temperature 6 large egg yolks at room temperature powdered sugar for garnish whipped cream (optional) Position rack in the middle of the oven and preheat to 325 degrees. Generously butter an 8-inch springform pan with 2 3/4 inch sides. cut parchment or wax paper to fit sides, and, and a circular piece to fit in the bottom of the greased pan. Smooth paper against inner surfaces. Melt 2 cups butter with the sugar and espresso powder in a heavy saucepan over medium low heat, stirring until the sugar dissolves. Add chocolate and stir until mixture is smooth and chocolate is melted. Remove from heat and cool slightly. Whisk the eggs and additional yolks in a large bowl until frothy. CAREFULLY fold into the chocolate mixture. Pour batter into prepared pan and place on a heavy baking sheet. Bake in the preheated 325 degree oven until the edges puff and crack slightly but the center is not quite set. Transfer to a rack and let cool. Cover with foil and refrigerate overnight. to remove from pan, dip a sharp thin knife in hot water and run it around the sides of the pan to loosen the torte. Carefully release and remove the pan sides and the parchment. It will have cracks in it, but this is normal. Sprinkle lightly with powdered sugar (if desired) and cut into very thin slices with a sharp knife dipped into hot water, taking care to wipe the knife after each cut. Serve with whipped cream if desired. Many servings.

We can't get the fat free here, just the regular and "light" which is the neufchatel cheese. I prefer the light. My mom bought me a container of fat free from the US, and it was HORRIBLE. It was too sweet and it made me gag, it had a strong "fake sour cream" taste - like the sour cream part of the powder they put on sour cream and onion flavoured potato chips. Which of course make me gag too LOL. I can't eat a lot of cheese flavoured snack foods because of that creamy powder taste.

I wouldn't have put on the end of the question 'or am I nuts' as obviously we are going to respond by saying 'as far as we know you have always been nuts' lol. I like them as they are and have seen them planted up. If you wanted them deeper I presume that it is because you want to put larger plants in them so needing the extra depth. Is another idea of making the bays taller an option rather than digging down back to the liner? I know you will decide yourself anyway and as you like a challenge I am sure as we 'watch this space' we will see what you decide. Alison