There are not too many repellents that will deter woodchucks. And for vegetables, nothing. I feel your pain, every year I battle woodchucks, finally we put a 6 ft chain link fence around our veggie garden. For my flower beds, I use a repellent that I think is called Woochuck Stop, its in a red bottle, HD sells it and other places I'm sure. Thats the only one that worked for me, but I wouldn't use it on food items. Despite my 6 ft fence, I was finding my kale and cucumber plants eaten, couldn't figure it out. Then, I went out there early in the morning and found a tiny baby bunny in the garden, once he spotted me, he was able to squeeze right through the fencing and ran off. So, tonights project is to install chicken wire along the perimeter of the chain link fencing. Hopefully that will keep the little critter out, cute though he may be, the veggies are off limits. I'd recommend a fence or a dog.

Wow, just found this forum. I've been making Pindo Palm Jelly for 4 years now. On you tube find Pindo Palm Jelly 1 and Pindo Palm Jelly 2. This is the recipe I follow. This year my tree has been very fruitful...4 "fronds" full of fruit, ripening slowly enough for me to keep up. This last one made 5 tall jars of 6 cups liquid each to use for jelly making. My pectin for three batches did not set up despite being in date so I was looking for directions how to fix it. I have 23 half pint jars to redo and 4 pints. Huge sigh, I've worked so hard already. First year I've had this problem. I love the jelly and give most of it away. So tomorrow a trip to the store for bottled lemon juice and then begin again.

are the booklets similar to monthly magazines? do you know how much the postage would be on the booklets? I am interested in them thank you, Virginia

Alexa: This is a modification of one I've used. I've changed it to make it suitable for leftover pork. Ordinarily the pork would be marinated in various seasonings but you can't do that. I think you'll still end up with something worthwhile (maybe better?). EASY PORK LO MEIN (made with leftovers) Ingredients 1 lb fresh egg noodles 1/2 lb leftover pork loin, cut into very thin strips, about 3/4-inch wide and 2 inches long 4 Tbs peanut oil 1 Tbs freshly-grated gingerroot 6 large mushrooms, sliced thin 1/4 cup bamboo shoots 1 medium red bell pepper, cut into strips 1 small onion, cut into wedges 2 stalks green onion, Chinois cut 1 medium zucchini or celery, cut into 1 inch strips Sauce 4 tsp cornstarch 1 cup chicken broth 1 Tbs oyster sauce 1 Tbs soy sauce 2 cloves garlic, minced 1/2 tsp white pepper 1/4 tsp fresh-grated gingerroot 4 Tbs peanut oil Seasoning 2 Tbs peanut oil 1 Tbs sesame oil 1 Tbs oyster sauce 1 Tbs soy sauce Directions Cut pork into thin strips. Mix sauce thoroughly. Parboil noodles for 3 minutes. Rinse and drain. Bring another pot of water to boil and keep hot. Heat 2 tablespoons oil in wok or large skillet. Stir fry all vegetables together for 2 to 3 minutes; add a pinch of salt (optional), remove from wok and set aside. Add pork and sauce mixture. Stir until thickened and pork is warm. Return the vegetables. Stir until well mixed. Put noodles into hot pot of water for 10 to 15 seconds, just to heat. Drain. Put back in pot and add noodle seasonings; toss well. Toss noodles with pork and vegetables or serve meat and vegetables over noodles. (You also can serve over rice.) By the way, I think the reason for your not getting a response to your request until now is because other members read your post title and have been looking in their pantries and recipe collections for "porl" but could not find it. Joe