Ginger ale mixed with grenadine or raspberry syrup is simple and good -- a variation on a Shirley Temple, which would also work (7-Up and grenadine). Are you in a cold place, where hot drinks would be appropriate? A good "old-fashioned" milk-based hot chocolate is always popular (add egg and cinnamon for a Mexican version, or peppermint flavor for chocolate-mint). Or hot apple cider, with fresh cinnamon sticks and mulling spices.

This is a recipe my DSis does all the time. She and her DH love it! I haven't tried because my DH doesn't like salmon. Maple Salmon Allrecipes.com "This is the best and most delicious salmon recipe, and very easy to prepare. I love maple in everything and put this together one night. My husband totally loved it; he did not like salmon that much until he had this." Original Recipe Yield 4 servings Ingredients 1/4 cup maple syrup 2 tablespoons soy sauce 1 clove garlic, minced 1/4 teaspoon garlic salt (optional) 1/8 teaspoon ground black pepper 1 pound salmon Directions In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees F (200 degrees C). Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. '

My family loves my chili and I have to make a big pot so I can share it with everyone. 1 large onion 1 or 2 or 3 cloves of garlic LOL bay leaf 2 large cans whole tomatoes 2 cans of red kidney beans - rinsed 1-2 pounds ground beef -lean or medium 1 red or green bell pepper diced 1 container of fresh mushrooms chili powder Frank's Hot Sauce I start out by browning the meat and draining off the fat. Saute onions, garlic, bell pepper until soft in pot you are going to cook the chili in. Add browned/drained meat Add the cans of tomatoes - break up tomatoes with a fork Add the beans Add bayleaf Salt and pepper Add the chili powder - I tend to use 1/2 the bottle because I like the taste but you can use less - whatever your taste Simmer with lid off for about 30 minutes. Add sliced mushrooms and some hot sauce if you find you need it spicier or hotter Simmer for another 30 minutes with lid off until you get the required thickness. I like thick chili so tend to cook it longer. Start out with less chili powder and taste it a few times as the chili simmers to see if you would like a more chili taste. I always add more. You can also dice up a jalapeno chili if you would like more heat or use red chili flakes. My chili ends up being a dark red brick colour. Ladle into bowl and top with shredded cheddar cheese and a dollop of sour cream and a crusty roll on the side. I make a meatless chili too by using zuchini instead of meat. You can even add zuchini to the meat chili for more body. Anne

kimmq What insects are you attempting to control? Keep in mind that any insecticide that might be systemic has the potential to harm insects not targeted by that poison. Just needed a link. No insects were to be harmed in the publication of the ---. Now that you mention it I don't know what she was publishing. BTW, what insects inside should not be targeted? Oh, I just re-read my post. I did not mention that she wanted a link to systemic insecticides to be used inside. My bad, as they used to say.