Pepper Problem

So my peppers are getting bigger, but some sort of bug is eating the leaves. In fact, some bug is eating all my plants. My flowers, my herbs and my peppers have holes in the leaves and the colors are starting to fade. I'm afraid all my plants are going to die and this time it's not my fault :(

If anyone has any recommendations on how to get rid of the bug or protect my plants please let me know. I'm new to gardening and have never had a green thumb.

Vacation Bible School...Outrigger Island

This year's VBS had an island theme. It was so much fun, but it made me want to go to the beach. Anyway, we had a post VBS meeting to discuss what was good and what could make next year better. I got an email last week about a flip flop cake. What better for our post VBS brunch?!? I was ecstactic about making this cake. I love a good challenge! Here is the recipe with my changes italicized.

Flip Flop Cake adapted from www.bettycrocker.com

1 box Betty Crocker® SuperMoist® yellow cake mix (Whatever cake you like)
Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard, covered with foil

2 containers Betty Crocker® Whipped vanilla frosting (I made my own...recipe follows)

Assorted food colors

About 40 small round candy-coated fruit-flavored chewy candies (I used M&M's)

Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty Crocker® Easy Flow decorating icing (in 6.4-oz cans) (I used my own icing in a piping bag)

1 roll Betty Crocker® Fruit by the Foot® Green Apple Wave® chewy fruit snack (from 4.5-oz box)

2 edible pansy or silk daisy flowers (I didn't use this. I just rolled some of the Fruit by the Foot to make the toe divider)

1. Heat oven to 350°(325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

2. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Freeze pieces uncovered about 1 hour for easier frosting if desired.
I didn't freeze the cake this time. Next time I definately will because it would have made frosting the sides so much easier.

3. In small bowl, mix 1 cup frosting with food color to make desired color; frost sides of each flip-flop. In another small bowl, mix 1 cup frosting with second food color to make desired color; frost top of each flip-flop. Place small candies around side edge of each flip-flop to look like jewels. Decorate top of each flip-flop with decorating icing. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered. I took 1/2-1 cup frosting in a bowl to make the color for piping. The rest I used to frost the cake.

I used brown sugar around the cakes to look like sand. Then I piped some starfish and a flower in the "sand". I was very pleased with this cake and I will definately do it again!!!