Quote:
Andrea,
It is. I really like it. But with all the snow we've gotten it is sagging. Next winter I may put Tbars on the out side w/regular electric wire to keep vermin from climbing over the top.(The snow is less than a foot from the top of the fence. Nothing has climbed over the top yet and I'd like it to stay that way!!) The fence works great, we've just had WAY to much heavy snow, now sleet! I ordered it fromPremier1
http://www.premier1supplies.com/detail.php?prod_id=20197&cat_id=139 . I got the double spike because we have a lot of gravel. It is also the permanet. I knew I'd be using it in the winter so I got the sturdier one. Very easy to move, though it does take two people because of it's bulkiness. Tried once to move it by myself and I spent more time untangling than if I was patient and waited for my husband! I would try the regular electric netting if I was only going to use it in the summer.
Made a red velvet cake using kefir instead of buttermilk. It was ssssooooo good!! I am going to make another for Valentines day!
Ginny
Yep, we ordered ours from premierone as well. I really like it so far. We've only had it for a few months, and we added t posts to help with the sagging. The run is in a shady area, so I don't expect to have to move it much- we kept a section rolled up at the end so we can expand their run to grassy areas when we want to. Its been a great peace of mind having it!
Would LOVE your red velvet cake recipe! I've been compiling all of the kefir recipes in a notebook!
OH yeah!! The day after I got the chickens the fox started hanging out and salivating!! I did not have the electric netting yet, but I did have the fencer, for the horses, so it was an easy jump. When you added the t posts, how did you connect the fence to the t posts?
Red Velvet Cake
* 1/2 cup shortening (I use softened butter NOT shortening)
* 1 1/2 cups sugar
* 2 eggs
* 2 tablespoons cocoa
* 1 1/2 oz red food coloring
* 1 teaspoon salt (I don't use salt when baking)
* 2 1/2 cups flour
* 1 teaspoon vanilla
* 1 1/3 cup buttermilk (I used kefir)
* 1 teaspoon soda
* 1 tablespoons vinegar
Preparation:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk kefir), beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°. (I use a 9"X13" cake pan because it is easier to send in lunches.......I cut the cake piece out of the pan, then slice it again halfway between the frosting and bottom, then take the bottom, less crummy side away from the frosting and place it on top of the frosting....think wide devil dog. Also, less frosting is on the wrapping.)
I frosted with a vanilla buttercream.
My Thoughts and prayers go out to you in your time of sorrow and grief! 
