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Thursday, August 30, 2007
Getting To Know The Rottweiler




By: Dan Stevens

Getting to know your dog starts by getting to know its breed, and that includes getting a better idea about its appearance, personality, and health requirements. Here's what you need to know about the Rottweiler:

The Rottweiler dog, often referred to as a "Rottie," is an amazing creature that has been given a bad name over the years due to it getting into the wrong hands. This large dog is indeed powerful and robust but also sweet and eager to please. The Rottweiler originated from Germany although it has also been linked to Roman Empire days as well. With people traveling long distances with cattle, this breed of dog was helpful with herding duties, along with protection from prey or robbers.

Sometime around the end of the 19th century, the Rottweiler's popularity had dramatically declined. However, with the start of WWII, this breed's popularity level again began to climb, as the need for a strong, obedient, and intelligent dog was needed for police work. The Rottweiler fit the need perfectly. But something else happened. People also discovered that this breed of dog had an extremely loving and loyal side, which now made them a popular choice for families. By 1935, the American Kennel Club had official recognized the breed for show.

Sadly, we still see bad publicity associated with this breed of dog – not because the breed is ferocious or evil but because irresponsible owners get their hands on the breed, sometimes teaching them to fight. All of this has caused a serious misunderstanding about the Rottweiler, which is a real shame. The truth is that while this breed does tend to be protective, if the dog is socialized young, handled with a firm hand, and introduced to various situations it will make a wonderful, devoted pet that is great with children and other animals.

Physical Appearance

This breed of dog looks strong, proud, and almost like royalty. The Rottweiler is black with beautiful tan markings on the muzzle, cheeks, chest, eyebrows, and legs. When you look closely at the chest markings, you would notice upside-down triangles. Sometimes, a Rottweiler will also have a small patch of white in between these triangles. For a family pet, this marking is fine but for showing, it is not. Then, the breed's muzzle would be tan, with the color going down the throat. Over each eye, there would be a brown dot, which serves as the eyebrows. Other markings include any color on the leg not going up more than one-third, each toe should have a small black mark, and the area under the tail would be tan.

The Rottweiler also has black nails and there are even black splotches on the inside of the mouth. The one most prominent feature of this breed is the head, which appears to be a little over-sized. Giving the dog its look of being alert, the forehead is wrinkly. This dog also has teddy bear eyes, often with a calm but alert expression. In comparison to the head, the Rottweiler has small ears, laid close to the head. Even the coat of this breed is special, being of medium length with an undercoat that is waterproof.

Although a Rottweiler is born with a tail, these are generally docked extremely short. The reason is that Rottweilers used for working can have problems with the tail breaking and then getting infected from being in the field. In most cases, a reputable veterinarian will perform the minor surgery while the dog is still in the puppy stage, which allows less pain and a quicker healing.

Finally, this particular breed has a broad, strong chest. Because of the extra room, the lungs have much more capacity than that of other dog breeds. According to the American Kennel Club, the dog's back needs to be straight (no sloping) and for males, a height of 24 to 27 inches with the female hitting about 22 to 25 inches. Weight also varies, males averaging around 110 pounds with females around 95.

Temperament and Personality

If a Rottweiler is socialized when young, introduced to various situations, loved, played with, fed properly, exercised, and trained, it would make an outstanding addition to just about any home. However, because there are strong personality traits, people have taken an innocent dog, teaching them to guard drug houses, and even attack people.

Yes, the Rottweiler can be a little stubborn sometimes, even those carefully raised but overall, this dog is calm and they live off the attention of owners. The size and strength of the breed makes them a great watchdog. Even though this dog does not bark often, when feeling threatened or afraid, the powerful voice is heard. Keep in mind that this is a strong breed so you want the Rottweiler to be handled by an experienced dog owner.


Fortunately, the Rottweiler does not have too many health problems. The things you want to keep your eyes open for or even have the puppy of interest tested for would include Hip and/or Elbow Dysplasia, Bloat, various forms of cancer, Inflammatory Bowel Disorder, Von Willebrand's Disease, thyroid problems such as Hypothyroidism, and eye problems. Also keep an eye on their weight.



posted by Black Jack @ 8:08 PM   1 comments


Getting To Know Your Bulldog




By: Dan Stevens

Getting to know your dog starts by getting to know its breed, and that includes getting a better idea about its appearance, personality, and health requirements. Here's what you need to know about the Bulldog:

Originating in England, the Bulldog has an unmistakable face. Although the Bulldog is often called other things to include the British Bulldog or English Bulldog, they are all the same breed. This particular breed can be dated back to around the early 16th century. By the 17th century, this breed was used as bull bait, a barbaric form of death through suffocation for the bull. Because of its brutality, this use of the Bulldog was outlawed in 1835. The result of this ban was a large reduction in the number of Bulldogs people owned.

Today, the Bulldog is a great family pet, gentle, yet very protective. If you want a dog that is easy to care for, one great with kids, and one with an excellent personality, the Bulldog should be a consideration. With a frowning face and powerful looking body, this particular breed is often overlooked, which is a real shame because it makes an excellent family pet.

Physical Appearance

Even though the Bulldog is more on the small side, it is very stocky with a powerful and proud stance. For instance, an adult dog could weigh between 40 and 50 pounds with a height between 12 and 14 inches. Because the body is short and compact, it waddles when it walks. The muzzle is extremely short with saggy skin on the face. All Bulldogs have a short, smooth coat but colors vary.

Temperament and Personality

Unfortunately, the Bulldog has been wrongly labeled over the years as being a ferocious beast but in truth, this breed is amazing gentle with adults and children. In most cases, the Bulldog gets along well with other animals but early socialization is recommended. Sometimes, you may see a little bit of stubbornness and protectiveness out of your dog but at heart, the Bulldog love to play and is rather friendly.


Due to the flat face and short muzzle, the Bulldog is prone to breathing problems, particularly during hot weather. Some dogs have trouble with the palate, which can collapse, cutting off a good air supply. The good news is that if your dog should experience this problem, it can be fixed with minor surgery. While a collapsed palate is not a physical emergency, if not corrected, you would notice loud breathing and snoring.

Another important factor associated with owning a Bulldog is that because of the body structure, it cannot swim well. Therefore, if you have a swimming pool or live near a pond or lake, you want to take extreme care. Keep in mind that this breed has a large head in proportion to the body. For this reason, giving birth is difficult, which is usually why puppies will be delivered via Cesarean section. Finally, Bulldogs can also experience cataracts, cherry eye, allergies, and problems with the joints, specifically the hips.



posted by Black Jack @ 8:08 PM   0 comments


Getting To Know Your Pomeranian




By: Dan Stevens

Getting to know your dog starts by getting to know its breed, and that includes getting a better idea about its appearance, personality, and health requirements. Here's what you need to know about the Pomeranian:

One of the most fascinating aspects of this breed is that in its much earlier and larger incarnations it was used in Lapland and Iceland for pulling sleds. Eventually, the Pomeranian moved on to other regions along the Baltic Sea. At this particular time, the breed was still used as a working dog but then it started to increase in popularity as a family pet. The name given to this dog, which was originally Pommern or Pomore, means "on the sea."

The Pomeranian was introduced into English nobility. While somewhat popular, it became even more so after Queen Charlotte's granddaughter, Queen Victoria, returned from Italy with her new furry friend. Although the appearance was much the same, the earlier varieties of the Pomeranian were actually larger than what we see today.

This dog belongs to the Spitz family, which includes other breeds such as the Samoyed, Schipperke, and even Norwegian Elkhound, which surprises many people as they are all considered "toy" breeds due to the small size. Over time, breeders were able to fine-tune the Pomeranian, which led to a much better coat and smaller size. In addition, breeding experimentation provided a greater selection of color while not interfering with the breed's strong but sweet temperament.

Physical Appearance

Following the American Kennel Club's standards for the Pomeranian, the average weight is between 3 and 7 pounds and height is 8 to 11 inches. The appearance of the breed is quite distinct, having a wedge-shaped head. The result of the small body and head is a look very similar to that of a fox. In addition, the Pomeranian has small and high set ears and a tail that curls over the back while being held tall.

Although all of these characteristics make the Pomeranian the cute dog it is, the coat is without doubt its pride. In fact, this dog has two coats. The first is the soft, thick, and fluffy undercoat while the second is the straight and course overcoat. Every year, the male dog will shed the undercoat, as the female goes into heat, once a litter is delivered, and if experiencing too much stress.

As mentioned, breeding has resulted in a wide range of colors and color combinations - 13 in all. These options for the Pomeranian include:

Black and Tan
Blue and Tan
Chocolate and Tan
Cream Sable
Orange Sable
Parti-color (typically white with other colors)
Red Sable

In addition to the standard 13 colors for the Pomeranian, the American Kennel Club also recognizes the following:

Chocolate Sable
Wolf Sable

For the Pomeranian to fall within the standards set by the American Kennel Club, the dog should be well proportioned. This means the dainty head cannot be too large or small, but must balance well with the body type. Additionally, the Pomeranian's legs must be proportionate. In fact, even the breed's expression is to display alertness, intelligence, and pride.

Temperament and Personality

Like the Chihuahua, the Pomeranian does not realize it is a small dog. With a serious bark (or yelp as some may say), the dog is actually a great watchdog. This breed loves its family, enjoying good, quality cuddle time. However, it is also an energetic and agile dog that is relatively easy to train.

Because of the small body size, the Pomeranian makes a great pet for people without a yard or those with a small yard. However, because this breed also enjoys exercise, it makes a great pet for those who like spending time outdoors. In other words, the Pomeranian is a versatile dog - perfect for many types of families.


Fortunately, the Pomeranian breed tends to be healthy but like most other dogs, there are a few possible health risks. With good care, a dog of this breed could easily live to be 14, 15, 16, or older. Some of the more common concerns with the Pomeranian include a Luxating Patella, dry eye, cataracts, and skin ailments.

Health risks that are not quite as common would be epilepsy, hypoglycemia, hypothyroidism, and hydrocephalus. Then on rare occasion, you might find a dog in this category dealing with Hip Dysplasia and Legg-Calve Perthes, a degenerative disease of the hip joint. Of all possible health risks associated with a Pomeranian, a collapsed trachea, or heart disease known as Patent Ductus Arteriosus are the most serious.

It is also important to keep this breed of dog well groomed. Otherwise, the undercoat can become tangled, pulling on the skin and causing blood circulation problems. Typically, brushing the coat two to three times a week is sufficient. Since this breed of dog is also prone to dental problems, most veterinarians recommend brushing, along with regularly scheduled cleaning, which would be done professionally and under anesthesia.



posted by Black Jack @ 8:06 PM   0 comments


Feeding Your Pet One Meal-A-Day Keeps the Vet Away




By: Ward Johnson

How often should you feed your pet? Once-a-day? Twice-a-day? Free-feed? Ask around and you'll hear lots of different opinions on what is the optimal feeding schedule for your cat or dog food. So what is the correct answer? Well first off, rest easy as there is no hard and fast correct answer. That said, however, it's our opinion that free-feeding is the worst way to go.

The best comparison we can make is that free-feeding would be like a person having a full buffet in your house, stocked with food 24 hours-a-day. When you think of it this way, it's not hard to understand why pets that are free-fed tend to be sluggish, lethargic, and passionless about their pet food -- in addition to having a variety of dog health problems. After all, how excited would you be about that lasagna if you had a big bowl of it sitting in the corner all day long. In a dog or cat's life food is the #1 motivation they have. Sure, they love rides in the car, going for a walk, or getting a visit from the neighbor's pet. But nothing beats a great natural dog food. A critter with no passion for food is an unhappy critter. A pet should have a unbridled passion for food. They need to look forward to their next meal with anticipation and excitement. This lays the foundation for a well-tempered, happy pet. In addition the negative effect on disposition, having access to food 24 hours-a-day is not ideal for the digestive system. Dogs and cats in the wild have long breaks between meals -- far longer than humans who operate ideally on 3 meals per day. These breaks give their digestive system a chance to rest and prepare for the next meal. So if this is all true, why do some pet foods suggest free-feeding? For the same reason that your shampoo bottle tells you to lather, rinse, and repeat . . . to sell more shampoo. The sad fact is that many pet food manufacturers are far more concerned with the almighty dollar than the health of your pets.

So now that we've eliminated free-feeding, should you go with once or twice-per-day? (We don't suggest three meals for the same reasons that free-feeding is not ideal). Between once-a-day and twice-a-day, it's really a matter of convenience and preference. If you need a definite answer, we would go with once-per day. This allows for a long period of rest for the digestive system and has shown to produce the best results over the years as far as the health and attitude of the dog or cat. However, once-a-day feeding has proven difficult. Many dogs and cats drive their owners crazy begging for food throughout the day when on a once-a-day diet. Usually this type of behavior can be trained out of the pet of you stick with it for a couple of weeks. But it does take a lot of patience in those cases. That said, twice-a-day does work for many people and they still have very good results -- along with a dog that's not quite so obsessive about food throughout the day.
Whether you're trying to achieve once-per-day or twice-per-day feeding, the best way to do it is to be as consistent as possible with your feeding times. Put the pet food down for a specified feeding window and pick it up after around 10 minutes regardless of if they've finished or not. They will quickly conform to this new feeding window. The more you cave in to your pet's demands, the longer it will take them to become accustomed to their new feeding schedule. If you're going to do snacks during the day, we recommend feeding them as rewards only, and to use healthy foods like raw carrots or apples. Also, the more you stick to a routine of specific times and events for reward snacks, the less your dog or cat will beg between meals.

If you're doing twice-per-day feeding we suggest one meal in the morning and one at night. If you're feeding once-per-day, either morning or night will work. Also, keep in mind that these rules do not apply to puppies and kittens, which do need 2-3 smaller meals throughout the day as opposed to once-a-day feeding.



posted by Black Jack @ 8:05 PM   0 comments


Antioxidants and Free Radicals - The Good and the Bad




By - Carol Stack

Free Radicals – Damaging our Bodies from Within

Even young people can be victims of unsuccessful aging if they are not providing their bodies with the necessary balance of having enough dietary antioxidants to fight off the free radicals. To understand the value and importance of antioxidants, you must first understand the destructive results of free radicals.

What are free radicals? Scientists have found that the body forms unstable oxygen molecules, called free radicals; every cell produces tens of thousands of them each day.

Free radicals are produced within the body every single day from the different chemical reactions which happen in each individual part of our bodies. Free radicals are produced outside of the body as well, reaching us through sunrays, toxic chemicals in our drinking water, second-hand as well as first-hand smoke, unhealthy foods, bacteria, viruses, radiation, and pollution in general.

The cells of our bodies are now increasingly subject to damage from free radicals due to the high levels of environmental toxins in our diet and the reduced levels of antioxidants in our food to combat free radical damage.

What are Antioxidants?

Antioxidants are nutrients that help to lower the amounts of free radicals in your body by providing them with the oxygen molecule that they are missing and making them stable. Quite simply put, at the molecular and cellular levels, antioxidants serve to deactivate these free radicals.

In order to bolster the body's defense mechanism, and to counter this activity by free radicals, a lot of research is being done to study how the quantity of antioxidants can be included in the diet or added through a dietary supplement.

In light of the role free radicals play in the onset of aging and disease, it is important to ensure our diets include a rich and diverse supply of antioxidants to improve the health of our cells throughout our bodies and to protect our cells from the ravages of oxidation. But what are some of the best natural sources of antioxidants?

Great Sources of Antioxidants

Blueberries - Some of the healthiest fruits are berries, and blueberries are one of the top quality berries containing plenty of antioxidants while maintaining lower sugar content then most other fruits.

D, Chief of the USDA Human Nutrition Research Center on Aging in Boston is working with blueberries to examine their potential to help improve motor skills and reverse the short-term memory loss that comes with aging.

Other fruits - Delicious fruits that are at the top of the antioxidant chart include strawberries, blackberries and grapes, besides blueberries.

Garlic - Garlic is a terrific source of antioxidants. Eating more garlic (in raw or cooked forms) is associated with a lower incidence of heart disease because of its antioxidant properties.

Extra virgin olive oil – This oil is another source of antioxidants. There is also significant data to indicate it may also lower blood pressure, reduce the risk of heart disease and aid in the fight against colon cancer.


Recent studies have indicated that the antioxidants in fruit provide a whole host of health benefits: the anti-aging power of blueberries and the joint pain relieving properties found in cherries to name two.

This world is full of good, wholesome foods that are high in antioxidants. We just need to eat them.



posted by Black Jack @ 8:04 PM   0 comments






1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de Provence*
3/4 teaspoon salt
1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced

*A dried herb mixture available at specialty foods stores and some supermarkets.

Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.

Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.

Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

Serves 8.
Bon Appétit
December 1996



posted by Black Jack @ 7:52 PM   0 comments






4 to 5 cups broccoli florets (from about 1 large bunch)

2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne or mostaccioli, freshly cooked

Steam broccoli florets until just tender, about 3 minutes; set aside.

Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

Serves 4.
Bon Appétit
February 1995
Celeste Kuch: Devon, Pennsylvania



posted by Black Jack @ 7:51 PM   0 comments






Try these flavorful meatballs on their own, in a tomato sauce or in a submarine sandwich.

4 large eggs
1/2 cup fresh French breadcrumbs
6 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1/4 cup chopped fresh parsley
3 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds lean ground beef

Additional olive oil (for frying)

Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.

Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.

Makes about 44.
Bon Appétit
June 1996
Gayle Gardner: Albuquerque, New Mexico



posted by Black Jack @ 7:50 PM   0 comments






2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins

4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

For cake:
Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

Serves 10.
Bon Appétit
October 1994
Becky Guyton: West Carrollton, Ohio



posted by Black Jack @ 7:48 PM   0 comments






This recipe is from Willinger's cookbook Red, White & Greens. She was inspired by chef Fabio Picchi of the Florentine restaurant Cibréo, where creamy-yet-creamless soup is his signature first course. Picchi likes to use meat stock as the base for the soup, but Willinger thinks the flavor is nearly as rich using only water.
Active time: 30 min Start to finish: 1 hr

1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
2 teaspoons coarse sea salt
3 1/2 cups boiling water plus additional for thinning
1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)

Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.

Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.

Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.

Makes about 6 cups.
January 2001
from Red, White & Greens by Faith Willinger



posted by Black Jack @ 7:47 PM   0 comments



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