We were eaten alive by the Zanzare Tigre (Tiger Mosquito) in Italy this summer...I had already decided to load up on Vicks....but I (egotistically) thought it was my own discovery....I am glad to read from some authority. Anyway 'Watch out tiger mosquitos this summer!!!' L.

OK, now I understand. I would use only pressure treated or metal structural support and styrofoam for insulation. Then, green wallboard (moisture resistant). I would install it with screws, but not tape the seams. Cover the seams with a nice piece of wood trim which could easiy be removed accessing the drywall sections. Would only be necessary to locate the screws for the center studs for the section when removing one. As for an entirely removable section, I believe it would be necessary to attach the drywall to plywood or another surface. My concern, based on the conditions you describe, is that the plywood would warp and ruin the wall. Another thought - install a flush door (either hinged or a door panel) where the problem areas need inspection. Hope this helps a bit.

My Grandpa grew up in Canada, his Mother was from Ireland, and they often had fish for breakfast. I always thougt that was very unique, but not unpleasant, I happily ate fried or smoked fish whenever it was offered to me. I didn't know about kippers for breakfast, I thought it was one of those things Grandpa just did, as a farmer he ate big breakfasts. I still wouldn't be able to tell a kipper from a bluegill, I'm afraid, but at least I know what they are! I was also gifted a couple of moose loins, which I made for Christmas last year and they were not nearly as strong as venison and had a much better texture. To me, venison has the texture of liver, but moose had a texture more like beef. I didn't even marinate it or season it heavily, I just presalted and high heat roasted, then sliced it very thinly. Everyone seemed to enjoy it. I still have one all vacuum packed and frozen for the end of this pandemic, when Peppi comes to visit me again! Annie

Here are the ingredients for some of the brands for comparison. Vegenaise is an egg-free spread and tastes very fresh. It has no preservatives or artificial flavorings. I love the organic version. I think the apple cider vinegar gives it that extra pep. In comparison, I find real mayonnaise tastes bland. Real mayonnaise is defined by the FDA as vegetable oil (must contain 65% vegetable oil by weight), an acidifying ingredient (vinegar, lemon and/or lime juice), and egg yolks. Hellman’s Mayonnaise Ingredients Soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, calcium disodium EDTA (used to protect quality), natural flavors. Duke’s Mayonnaise Ingredients Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor. Organic Vegenaise spread Ingredients Organic Expeller-Pressed Canola Oil, Filtered Water, Organic Brown Rice Syrup, Organic Apple Cider Vinegar, Organic Soymilk Powder (Organic Soybeans), Sea Salt, Organic Lemon Juice Concentrate, Organic Mustard Flour. Contains: Soy. Original Vegenaise spread Ingredients Expeller-Pressed Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour, Lemon Juice Concentrate. Contains: Soy Miracle Whip spread Ingredients Water, Soybean Oil, High Fructose Corn Syrup, Vinegar, Modified Cornstarch, Eggs, Salt, Natural Flavor, Mustard Flour, Potassium Sorbate as a Preservative, Paprika, Spice, Dried Garlic. Contains: Egg.