What a cool find. There must be some Flat-topped Aster somewhere near you because these butterflies only exist near their host plants. These caterpillars will overwinter, which can be tricky because there is a high risk of them drying out. (I tried to overwinter a few one year--failed and didn't want to try it again because I didn't want to harm the local populations). I guess I would encourage you to find the stand of asters somewhere and release most of the caterpillars. They make a web and feed together--hundreds (so you will need a lot of the plant); they stop feeding about August and rest at the base of the plant for the fall/winter. They re-awaken in spring and resume feeding about the time the host plants have re-leafed. There are resources about rearing overwintering caterpillars. If you search on this site for a Ladobe's posts, he gave a detailed explantation of a technique he used to get most overwintering larvae to survive winter. Good luck! Here is a link that might be useful: Overwintering techniques

I had wondered about the pasteurized eggs too. Hmmm, will they work? Kissing a horse? I think I'll pass on that one! I don't understand why my recipe looks so screwed up from my work computer. I checked and re-did some symbols before I hit submit. I'm guessing it's the font that I used, but I see it occasionally in other's posts too.

I haven't had creamed eggs on toast in years. Sounds so good right now! This is another family recipe: STASI'S SUMMER PASTA DISH 1 - 14 oz. bag spiral pasta 3 - Tablespoons Virgin Olive Oil 2 - Cloves chopped garlic 1 - 14 oz. can diced tomatoes drained 3 - Tablespoons Pesto 3 - Tablespoons fresh grated parm. cheese 1 - Handful of basil leaves Salt and Pepper to taste Add 3 Tablespoons olive oil and garlic to medium skillet and saute for 2 minutes on medium heat. Add diced tomatoes and continue to saute for 10 minutes. Add pesto and salt and pepper. Mix well. Bring water to a boil and add entire bag of pasta to slightly salted water and cook for 8-10 minutes until al dente. When pasta is finished cooking, drain and return to pot. Add tomato-pesto sauce to pasta and blend, also blending in grated parm. cheese. Add basil leaves as garnish. Serve warm. * I like to put some extra cheese and basil leaves on the table for people to spice up their own dish. Serves 6. Preparation Time:15 min

The last time I priced it out, the cartons contained about 16 egg whites and worked out to be cheaper than buying a dozen eggs and tossing the yolks. It wasn't always that way though - egg prices here have really gone up. I assume it is due to the high price of grain in Canada. I don't buy eggs anymore (I share own chickens), but occasionally I will still buy the carton of liquid whites if I need a large quantity and don't want to waste my precious, orange yolks! Or if I want a pasturized egg product for whatever reason. Dances.