Nice bird feeder, like the large holes so couple of birds can eat at 1 time but not likely to fight as lots of room to get seed. Imagine less gets spilled too. So considerate to protect the birds from the rain with the pan. I ended up using a tortilla warmer cover 1 year, drilled a hole in top of it. Love the little rusty spot as it gives it that well used look! Jan

I have some of those little lights that I've had since last Christmas..and I've used them off and on since. The other day I turned one on in the morning while dusting and forgot about it...that night when I turned out all the lights to go to bed it was still twinkling away. The seem to last and last. I bought mine at Walgreens for $1.50 I love them... I bought some for my oldest daughter...she has set three fires in her house by burning candles...so we get her things , like smoke detectors , electric wax candles....and such as a joke. Oh...and I just re-read what I wrote above about making the oil lamps out of jars... You poke the hole in the canning jar lid...not into the jar itself (which is what it sounded like I was saying) patti

Members of my family used to can in mayo jars (boiling water bath, not pressure) but began to notice in more recent years that the mayo jars had become noticeably thinner. That's when they stopped saving them for canning. Every canner, especially one who cans in high-volume, is going to lose a jar occasionally, but I still contend, whether it's commercial jars re-used or standard Ball/Kerr/Bernardin jars, if they are treated with respect, the loss rate is minimal. I do a lot of canning and I honestly don't remember the last time I lost a jar. Certainly I have lost jars, but in thirty years I'm guessing I've lost three through breakage. Ironically, I've never lost a commercial jar or a very old jar (i.e. Atlas Mason or others), only Ball or Kerr, but that may simply be a function of numbers. I'm very comfortable with these commercial jars and particularly for short-term processing would rather use these than toss them out. Definitely I feel it's a more appropriate use than throwing them into a landfill or even recycling. However, mayonnaise now comes in plastic and many companies, like Classico, are now preventing secondary usages by re-designing materials or the neck in such a way that it's impossible. Carol

We were fortunate here. My grafted peach/plum/apriocot tree as several tiny peaches and apricots and my apples are at marble size right now. We did get a few cold nights, but none that were below 32 degrees. I probably could have planted the first of May, but always wait until now for planting and transplanting. Many years ago, when I was a kid, margerine was just introduced to the market. It had a white color and small blob of concentrated yellow color that you would mush into it to color it yellow. The Feds were unsure about margerine and the coloring process used way back, so it was packed seperate from the margerine. Even back then, it was probably safer to use butter, health wise. The Butter Buds (dried butter flavor) and the I Can't Believe Its Not Butter, are the closest you can get to butter taste. I use both in baked potatoes and corn on the cob. The Butter Buds thicken the melted margerine a little so its more like a sauce. Using gallon jars for pickles is fine, but tyhey cannot be BWB or PC in that size. Instead, a salt brine and fermented cuke would be a better choice. The jars need constant refrigeration though and will not be safe if left out beyond a month or so. I make half sours in 1/2 gallon Ball jars. They fit nicly in my fridge.