Michigan

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Olive - You have been MIA !!! How can I be Olive Jr when you are not here ?
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Hey! I'm making it a point to check in more this summer than last, give me a little credit. LOL!

Besides, the force is strong in you, grasshopper.
 
I also forgot to ask, does anyone here have experience with "hanging tongue syndrome" in dogs? I have a toy poodle that has a severe case of it. Vet said it will never improve and to give her chicken broth and a few drops of olive oil on her tongue. I'm just wondering if anyone else has any experience that could help.

I rescued her and her sister 5 years ago from an extremely severe puppy mill. They were proud to tell me they had 57 dogs in the house and another 40 some running around the backyard. Mimi went blind at 3 years and now this. She still eats fine and loves to play and cuddle so I don't think she's in pain.

Yes, I turned the place in.
 
Keyt - What Macro do you have your eye on? I don't know a photographer who hasn't considered selling a kidney for a lens or five.
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Keyt - What Macro do you have your eye on? I don't know a photographer who hasn't considered selling a kidney for a lens or five.
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HAHAHA so true. It doesn't matter what one I'm considering since I haven't even made a payment on my camera yet ($650), that starts next month. Then I need a better zoom (better than the 18-55 I have) first and then a macro. The zoom is cheaper than a macro any day!!
 
Random recipe, For you zuccini/green tomato eaters: (Or fish, which is what i tried it on first)

Fry Batter, for use in 1/2 inch of oil: (Any excuse for me to whip out the cast iron, lol)
1 cup flour
1/2-3/4 cup milk
1/2-3/4 cup water
2 Tb baking powder
1 ts salt

Been meaning to post this, tried it the other week and thought the texture was much better than some of the other home recipes i've tried. If i remember correct i used the higher amounts of liquids, and it turned out Thin enough to puff instead of the weird gloppy-ness, and the baking powder gives it lightness, like a tempura batter.... but i thought it needed a tad more salt perhaps and the fish should've been dipped in flour first, to help the batter stick. This is the best i can describe it..........

This is making me super hungry to cook up the zuccini i picked! :p
 
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