1 That's what I say about work. Happy Thankgiving! P.S. Look for a dead possum(just a hunch). Suggestion: "Borrow" a cat(put it on one of those long retractable leashes, if you want to return it). It will find the source of the smell in a matter of minutes. I know this is in the wrong spot, but, you know...can't be bothered...

2 Our theories evolve with the smell: we started with a rat, then a few rats. Finally my husband proposed that it might be a squirrel. I saw his bet and raised it to deer. Now that the smell has reached the top floor we're thinking human being.

3 I haven't seen the hubby of the previous owner in quite a while... Suggestion: Look for disturbed ground. Especially rectangular patches, say, 2 feet by six feet. The police often miss those as well(too obvious). You live in California. Should be too hard to find a nut, I mean psychic, to investigate.

4 Okay, good tip on cranberry sauce -- but here's the question: am I the only one who can eat the sauce while it's still warm from the pan? Why are you all staring at me?

5 Got a recipe for that cranberry sauce? That is, one you can part with?

6 Darrell! Neat cat trick!

7 k, that trick also works for the psychic. I'd suggest you use one lest you lose a psychic under your house too! You'd not only have smells, but psychic smells as well.

8 They'd HAVE to be psychic smells. Here in Florida we don't have basements. No room under there to stash a psychic. Nothin' but a slab on sand. but...mmm...I think I smell...craaannnnberrrryyy sauce...and I see...I see...a recipe in my future...

9 Well, I generally just pull the proportions of water, sugar and cranberries off of the cranberry bag (which I threw away, and you-know-who has already taken out the trash), but it's all pretty easy. Better Homes and Gardens uses these specific amounts: Cranberry Sauce I C sugar 2 C cranberries (8 ounces) I C water In a saucepan combine sugar and 1 C water. Bring to a boil, stirring to dissolve sugar. Boil rapidly for five minutes. Add cranberries. Return to boiling; reduce heat. Boil gently over medium-high heat for 3 to 4 minutes or till skins pop, stirring occasionally. Remove from heat. Serve warm or chilled with beef, pork, or poultry. Makes aobut 2 C, or eight 1/4-cup servings. MOLDED CRAN SAUCE: Prepare as above, except cook cranberry mixture for 13 to 16 minutes or till a drop gels on a cold plate. Pour into a 1 1/2-cup mold; chill till firm. Unmold. I had so much trouble with this until my sister-in-law told me that they used to put the cranberry sauce outside in the snow the night before Thanksgiving. So that's what we do now: we put it "outside in the snow," but since we're in CA/AZ respectively, we really just sling it into the fridge. Mr. Speaker, please note that the recipe specifies that this stuff can be served warm. I think we've all seen the canned stuff resorted to so often, we have a distorted picture of how "jelly-like" this stuff should be! I'm actually a big fan of cranberry relish, but not enough of one to justify the extra work. I like sauce just as much, and it's amazingly easy.

10 oh YUM! Thank you thank you thank you! boing boing boing! I bet they'll have some fresh cran on sale now.

11 Yes. As of tomorrow, you can have all the cranberries you want. I actually don't mind the canned stuff for some applications, and it's often pretty cheap beginning on Thx + 1.

12 Got 'em!