I can suggest a disinfectant that should end any "territorial" return by the cat... a product called Odoban. It's available at Sam's Club in my area, but if you check out their website, you may find it locally. I've used this product for the past 20 years, mainly in the kennel business, but I also use it as my main household and garden cleaner. It's got a nice fresh scent, kills literally everything, and stops pets from revisiting their unwanted "potty places". It's better than bleach... does more than bleach... and doesn't fade or ruin colors in fabrics or any other products it's used on. It can be diluted, and goes a long way. I'm not selling Odoban... it's just a great product I've used for years... and I'm very surprised it's not more widely known/used. Here is a link that might be useful: Odoban

Helene - that is a great tip! What would you freeze it in? Just a freezer bag with the air squished out? I still haven't done my baking - I really need to get to it today. I am about 4 days overdue in baking it. I have two bags of starter on my counter that I would like to use up/give away/freeze. I am very confused on what amounts to freeze, and then how much of the other ingredients to add to it before I bake it all. The recipe says to take out four 1 cup servings of the starter, bag them up, give them away. Then, the remainder in the bag, you use that in your bread recipe. But, what if I want to just bake with the whole bag and not make giveaway starters out of it? How do I know how much to add to it in order to make break out of the whole thing? I'm sorry if this is a dumb question to you more seasoned bakers out there. GW

Here's a couple drawings of the layout of the kitchen and cabinets on the sink wall. All the walls between the kitchen and dining room have been removed and we'll have a large island as shown to define the outline of the dining room. Please critique the recpt layout. From lower left the layout is as follows: 1) Short wall, about 21 in wide. It currently has a recpt, but I think I may have to move this to a short perpendicular wall (not shown) that I've added to better define the dining room from the living room. That wall is about 27 in long, so technically it should have a recpt, correct? 2) Double opening French doors. 3) Another short wall, less than 2 ft, again currently with recpt. As in 1) do I need to move this to the longer perpendicular wall that defines the kitchen next to the built-in fridge? I'd rather not move it since the longer wall will be fully paneled in wood and has a heating duct running up through it so the space for a recpt is limited. 4) 24 in counter with OTC micro. Will have 1 recpt above countertop, plus dedicated 20A recpt for micro in cabinet; frig has dedicated 20A recpt. 5) Double ovens in corner. 6) Counter to left of sink. Has 1 receptacle in a 3-gang j-box. The receptacle is about 26 in from the edge of the sink. Do I have to move it to a separate box closer to the window to be within 24 in of sink? 7) Sink in front of bay window. 8) Countertop with dishwasher and waste pullout below. Currently has 1 recpt in 3-gang box, which is placed as close to the sink as possible due to vertical water and vent pipes to right of window. The recpt will be about 26 in or so from the edge of the sink. 9) Simulated hutch. The upper cabinets will sit on the counter and have storage for small appliances behind the two lower doors. Each area will have 1 recpt and there will be another recpt in the open area between them. This will be less than 4 ft from the recpt to the right of the sink, but more than 24 in from the right edge of the hutch. Since recpts in 'appliance garages' do not count, does the one recpt between them need to be within 24 in of the end of the counter? 10) Large picture window with awning window below (not shown). There is no room for any recpt below or to the left of the window. There is 1 recpt to the right of the window and this is the start of SA #1 circuit. 11) The island will have recpts on either side of the rangetop in the 42 in high cabinets facing the dining room, and one in the right end of those cabinets. The curved island will have bar stools and is 36 in high. Is this sufficient or does the curved island area need another recpt in the cabinet at the lower end? SA circuit #2 starts with a recpt to the left of the recessed pantry cabinet, continues around the dining room and currently also includes the recpts below the micro and to the left of the sink. I'm thinking of moving the recpts below the micro and left of sink to SA #1 circuit so all countertop recpts along the walls are on the same breaker. Since the recpts in the dining room will get very little, if any use I am thinking of adding the island recpts to this SA #2 circuit instead of running a separate circuit for the island. Thanks for any insight.

dry and cold is the best way to store seeds. As long as the seeds didn't get wet, you are good to go.