There are those who can't seem to understand why others threaten to "rid" those problem cats. Usually some owners of pets. Yet those who have to deal with other's pets, which is what cats are, who continue over and over to destroy and leave filth on other's own private property is a nuisance. There are some that should not own pets, that do not care what is done to neighbors. Those same people are the ones who have no say in what can or can't be done to remove those problems. What happens with these pets come down to the owner. Control them or don't. Would you let your children run free to trash and urinate on other people's property? If so, maybe others will return the favor to you and your home. Since it is apparently no problem there.

Booberry, this is a different caramel sauce. Equally as good. I was out of heavy cream and wanted to make a caramel sauce. So I used a can of condensed milk to make this sauce. 1 cup brown sugar 1/2 cup maple syrup 1/2 cup butter Pinch of salt 1 can condensed milk Vanilla Mix Sugar, Maple Syrup, Butter and pinch of salt. Bring to a boil. Simmer for two or three minutes. Add Condensed milk, stirring until well mixed. Simmer for 60 seconds. Remove from heat, add vanilla. Pour into bowl or jar with lid and refrigerate.

I've purchased EXCELLENT, high-quality, fresh vanilla beans from the Vanilla Bean Man off eBay. Much better price and better quality than Penzeys. I've made peach and cherry brandy vanilla. The cherry brandy vanilla was excellent in chocolate pudding and homemade ice cream with chopped cherries in it. I also made coconut rum vanilla - great in coconut ice cream, and also plain old vodka vanilla. I also leave one bean whole in each one - just score it top to bottom with a knife without going all the way through both sides of the bean. You can "milk" the vanilla out of the whole bean with your thumb and index finger, just strip the liquid out of the bean. This is more like "vanilla syrup" and has a lot of intense vanilla flavor, as well as the tiny seeds come out in the very dark vanilla liquid. Put the whole bean back in and use it over and over. Grainlady

Okay, because I didn't get a response, I invented my own. Please feel free to critique or suggest changes. I'm really winging it here. Tofu Crumbles 1 lb. hard Chinese-style tofu or extra-firm Japanese-style tofu 1/4 cup olive oil 1/2 tsp. salt to taste(may not need is soy sauce used) 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. dry basil 1 tsp. dry oregano 1 Tablespoon soy sauce or liquid aminos Dice the tofu. Then put in a bowl and squeeze the mixture with your bare hands until it is very crumbly. Sprinkle olive oil over tofu mixture and mix well with spoon (or again with bare hands). Then add remaining seasonings together in a separate bowl. Sprinkle seasonings over tofu mixture and mix well, squeezing with your hand those cubes that have not yet been crumbled or that are too large or that need squeezing. Sprinkle soy sauce over mixture and mix again. Use small 13x9 or flat cookie sheet. Parchment paper works well but can spray pan with Pam instead. Spread crumbly mixture as consistently as possible in the pan in a flat layer. Bake for 15 minutes at 350 degrees. After 15 minutes, remove pan and mix the mixture with a big spoon and return it to the oven and cook for another 15 minutes. Do this one more time. (Total of 45 minutes, could have done it again...) Now freeze the crumbly mixture for about 4 hours. Then remove from freezer (if you remember) and mix with your finger tips trying to break up any tofu chunks that are stuck together. Put back in freezer hopefully at this point, the crumbles will keep separated. Should result in about 1.5 cups of tofu crumbles.