LindaC, I was less concerned by what was in that shell than by what was on it. Commercial eggs have been cleaned, but free range eggs have not. The risk is slight, but if those chickens are laying eggs all over the place, not just in nests in their safe (and hopefully clean) coop, then there could be e coli from the deer, plus numerous other things. I'd be far more careful cleaning them than I would eating them. bcskye, I got the Buckeyes from a place called "Backyard Chickens". They were the only place I could find heritage breeds that would let me get an assortment instead of requiring that I buy a larger number of the same variety. They are mailed to me the day they hatch, and my mortality rates are very low, I lost 2 out of 24, one Salmon Faverolle (which are notoriously fragile) and one Silver Laced Wyandott. They are a bit more expensive than going to Tractor Supply or somewhere similar but I got to choose the breeds and the time I received them. The white "frankenchickens" that I sometimes grow for meat, those I just get locally during "Chick Days" at the local co-op. Annie

Sorry I'm so late, sooz, I was weeding the strawberries and moving baby chicks to their new/bigger home. Then I planted 100 asparagus crowns. It's spring you know. (grin) I've topped the brownies with chocolate chips, but not in an effort to keep them from sticking to the wrapping. Maybe the M&M's would work, if you put them on thickly enough, but I've not tried it and I'm not optimistic, as the ganache gets pretty soft and sticky at room temperature. I've also frozen brownies by themselves, but never frosted. I've also frozen the frosting for later use, so I'm only guessing that those components would be fine, although I think the ganache might separate or even bloom. I've used a 9x13, but I'm happier with a 9 inch pan, just because I like my brownies thick. The thinner brownies in the 9x13 can get especially crunchy in the corners, if they are overbaked at all. By the time you add the peanut butter layer and the frosting/ganache layer, it makes a reasonable sized brownie in the 9x13, but I still prefer the texture of the thicker brownie baked in a smaller pan. It must be in the air, I made a gluten free banana/chocolate brownies with peanut butter frosting today, as Amanda was here with Dave and the kids for dinner. They were pretty good, even gluten free! Have fun and good luck, I hope you have a great and successful bake sale. Annie

Sorry I'm late, but plllog is right. However you would do it in the oven, do that in the Nesco. It's basically an oven. I'd go for about 250-300F for probably 12 to 15 hours if you want pulled pork, I look for a temp of about 190F or more for that. I have a nice coffee rub that I got somewhere, I wish I remembered where, because I'd get more. Anyway, a rub is really nice for this. If you are using it for a different application and want to actually slice it, without it just disintegrating, then 350F for 6 - 8 hours, but I'd check it early and often for the temperature you're aiming for. One of those probe thermometers that you can insert, close the lid and then it tells you when the temp is reached would be nice, although I never use mine for some reason. And remember, every time you lift the lid you are releasing a LOT of the heat and slowing down the cooking. Happy Independence Day! Annie

Love the Cuisinart history John! That's another plus of CF, the great stories behind the food! Sorry I went all dyslexic on your last name. Spelling is not my forte . . . or typing. Am I the only one who's brain has gone to pot this year? It's not the pandemic, it's anxiety watching so many leaders act like that jerk in high school with the smart aleck comments that everyone thought was cool and you were happy to leave behind for adulthood when you graduated. Not someone I'd trust my future to then or now . . . The Cuisinart now lives under my stove on the groovy pull out shelf hubs made for me, keeping company with baking trays, a splatter guard, a pizza stone and my pizza pans, a metal salad spinner, a large pot and some random lids. I use it for cutting in butter for pie crusts and scones, for hummus, cheese spread, vegetarian bean-and-nut-based sauces, and pesto, to name some of the most popular uses. Annie I'm saving the seeds from the Tasmanian chocolate ones. They are salad tomatoes with great flavor. I was skeptical but I really like them. Kind of like a Costoluto Genovese but more productive and healthier. I haven't had success with Costoluto Genovese in the past although a colleague of mine from work got a bountiful and beautiful harvest. It may have been because I grew mine in a pot, which it was not suited for. The Tasmanian Chocolates did very well in pots. Not as tall or leggy as the CG.