I have an 8 year old Boxer, Millie, that had her first seizure just over a year ago. It was long and violent and tortuous to watch lasting well over 3 minutes. I immediately took her to the vet and he started her on Phenobarbital and Valium. She had several more smaller ones until the levels were where they needed to be. In the year since she's had dozens, some worse than others, and we've added Potassium Bromide to the mix. She continues to have small focal seizures lasting a few seconds almost daily. She was hospitalized last month with Pancreatitis. While there she had one larger and one smaller seizure. Since she's come home she seems to be deteriorating. She sleeps most of the days away. She has difficulty walking, stumbles or falls when she stands still for more than a few seconds, bumps into things and has fallen down the stairs. She seems to be losing control or strength in her hind legs. Last night she fell asleep at my feet and then couldn't stand or walk for a couple of minutes when she woke. This morning, on the other hand, she came as close to running as she has in a while to go outside and potty and play for a moment. It was brief. She's eating well, looks and sounds a good as ever which makes it that much harder to wonder "How much is enough for her?" I guess that's what I'm looking for, advice on "enough". She is our absolute favorite person in the world and is loved beyond measure. As terrified as I am about her leaving us, I am more afraid that she's suffering as she is. I've never had to even consider this for a pet so I'm lost to the rationale of it. How do you know when they've had enough?

Posted by sally2 (My Page) on Thu, Apr 8, 10 at 9:44 I'm confused? I thought the pasta cookalong was next week, as the pasta party. I didn't do it this past weekend because I thought that's what we were doing. Well, that, and I've been very busy and was gone last weekend. So, the pasta party and pasta cookalong are/were two different things? Thats okay, as I could eat pasta every day...well, I could if I wanted to gain 300 pounds, lol. Bring on the cream cheese, because I'll buy it thinking I'll use it, then it will sit in the fridge for months before I toss it because it's old. It'll be good to get some recipes. Sally o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Apr 8, 10 at 11:40 That settles it Sally, you're just going to have to make a dish this weekend that uses pasta AND cream cheese. Might I suggest noodle pudding, known as "kugel" around my house. I may have a recipe if you would like. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Apr 9, 10 at 9:31 That sounds like a great idea. You want to post it on the pasta party or cream cheese thread? Actually, I'm going out of town again this weekend, but I plan to take whatever I need with me to do the pasta party - I just won't be able to post about it till Monday night or Tuesday. Sally o Pesto Trappanese clip this post email this post what is this? see most clipped and recent clippings Posted by johnliu (My Page) on Fri, Apr 9, 10 at 11:02 Pesto Trappanese This is a dead-easy summer dish, as with many Italian recipes either find really good ingredients or don't make it. Ideal picnic food. Tomato â€" 2 cups, dice by hand, no need to peel or seed. Or, quarter a bunch of cherry tomatoes, which is labor-intensive but flavorful. Parmesan or Asagio or similar salty, hard cheese - 1/2 cup, grated. Chop coarsely by hand: Basil â€" 1-2 cup fresh leaves (or chiffonade which looks prettiest) Garlic â€" 2-3 cloves Almonds â€" ½ cup or more, toasted lightly Optional - a couple of shallots, a bit of fresh mint. Combine. Add to taste: Salt â€" Kosher ideally Pepper â€" fresh cracked Olive oil Lemon - squeeze juice Optional - a bit of red wine vinegar Serve on pasta, cooked in salted water, pasta should be cooled or chilled. I like spirals becuse they are cute and hold the pesto well. Do not use a food processor, the tomatoes tend to turn to juice, the rest becomes too fine, and when mixed up the whole thing looks disturbingly like stomach contents. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Fri, Apr 9, 10 at 14:20 This is absolutely the best tuna noodle casserole I have ever tasted. My husband couldn't stop eating it (little did he know he was eating artichoke hearts....) * Exported from MasterCook * Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:18 I made Lpinkmountain's recipe (sorry, don't know your real name) for Spaghetti al Tonno / Pasta with Tuna Sauce. It was delicious and I used the anchovies, lemon zest, and olives. The instructions did not say when to add in the anchovies, so I added them in with the onion as I have seen done on the food network. My husband and I both went back for seconds. Thanks for sharing such a great, quick recipe! o RE: Cookalong #24 ----------PASTA Recipe!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:28 Here is a recipe my niece shared with me that is very delicious. Orecchiette with Spicy Sausage and Broccoli Rabe Courtesy of Giada Delurentis. Ingredients: 3TBOlive Oil 1 pkg spicy sausage casings removed 2 bunches Broccoli Rabe (I use one) 3-5 cloves garlic minced pinch of dried red pepper flakes (or more if you can take it) 1/4 cup Parmesan cheese grated 1/2 tea fresh ground black pepper Directions: Bring a large pot of salted water to a boil. Boil Broccoli Rabe for one minute. Strain broccoli rabe reserving all cooking liquid. Cook orecchiette in the same water as the broccoli rabe until al dente. Drain reserving one cup of cooking liquid. Meanwhile cook sausage in large skillet with oil breaking into pieces. Cook until brown and juices form. Add garlic and red pepper, saute until fragrant. Add broccoli rabe toss to coat . Add pasta and enough reserved cooking liquid to keep moisten. Stir Parmesan salt to taste and fresh ground pepper to taste into mixture. Enjoy o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 9, 10 at 22:37 That's right Mamalou, Joyce says to add the anchovies after sauteeing the onions until transluscent. Sorry I left them out! I tried to like anchovies but I just can't do it, lol! My name is Laurie but I like to go by my screen name or Lpink for short, just for privacy's sake. If it was just the regular members on here that knew my name I wouldn't mind, but with the Internet, anything can come up in a search anywhere. Glad you like the pasta. I've been wanting to make it for the longest time, but I also want to make Sharon's pasta with peas and bacon, and a recipe I have for spinach fettucinni. And I still have orzo minestrone to eat up, one week later. So much pasta, so little time . . . o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cookingrvc (My Page) on Fri, Apr 9, 10 at 23:22 Ok, had forgotten about this but I turns out that I was planning to make pasta tomorrow so I guess I'm in! I have some fresh portobello agnolotti which I plan to serve with a white truffle cream sauce (got the truffle cream, just need to make a sauce base) as a first course. Small serving - just enough. Second course will be a grilled flank steak with some sides - I'll see what looks good in the market. I like the boiled, smashed, then roasted red potatoes (Pioneer Women) that someone posted and might add a bit of onion. Sue o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sat, Apr 10, 10 at 10:41 Here's my contribution to the cookalong: Bowties with Sausage, Tomatoes, and Cream 2 tablespoons olive oil 1 pound sweet Italian sausage 1/2 teaspoon crushed red pepper 1/2 cup diced onion 3 cloves garlic, minced 1 28-ounce can Italian diced tomatoes 1-1/2 cups whipping cream 1/2 teaspoon salt 3/4 pound bowtie pasta 3 tablespoons fresh minced basil Parmesan cheese 1/4 cup chopped fresh parsley Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes. In a separate pot of boiling water cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4. Source: An Appetite for Art, copyright 2001 Lori o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 16:54 Thanks LPink! We enjoyed the leftovers today...they tasted even better than the first time!! Yum!

I've still been wondering about this and decided to search for the terms and read them carefully. You can find the Member Agreement without going through the membership process. Here are a couple of things I found that will keep me from joining. "Nextdoor may offer similar accounts to businesses, nonprofits, and other organizations. These accounts do not have access to neighborhood discussions or to messages between neighbor members. You can make choices about receiving messages from organizations at (link omitted). Nextdoor provides organizational members with some aggregated statistics about neighborhood activity and size." AKA unwanted advertising. "Preferences. By default, we subscribe you to messages both for your neighborhood and nearby neighborhoods. You can customize your neighborhood subscriptions at (link omitted)." What I don't like about this is that other neighborhoods will be subscribed to MY neighborhood, and after seeing the huge area assigned to my neighborhood, I can only imagine the number of people then subscribed. Might as well just put the whole town in and be done with it. "Content. You retain all ownership rights to the text, photos, video and other content you submit to Nextdoor (collectively, your “Content”). You give us permission, in the form of a nonexclusive worldwide license, to use, copy, and publish your Content as described in our privacy policy." So I own the rights to my photos but nextdoor.com can do anything they want with those photos, including publishing them as their own. No thanks. From the included Privacy Policy: "Verification as a Resident Of Your Neighborhood. Nextdoor requires members to verify their status as real-world residential neighbors.....by...(1) having a neighbor who already has a verified account....confirm your address, (2) (2) submitting your name and street address (and email address....and then providing us (or a third-party service provider directly) with additional authenticating information....such as a unique code....(or)....we may allow you to use a credit card number or the last four digits of your social security number. .... To help with verification, we may share or confirm your verification information with our service providers. ... We may retain your verification-related information for a reasonable period of time (further down it says 'as long as necessary') even if you do not complete all verification steps." "Facebook Connect. If you register for Nextdoor using your Facebook account, we automatically request your email address and publicly available information, including your account ID, name and gender as well as public information about your Facebook friends. If you revisit Nextdoor while logged into Facebook, we’ll automatically log you into your Nextdoor account. If you don’t register for Nextdoor using Facebook but later attempt to log into Nextdoor using your Facebook credentials, we’ll connect your Facebook and Nextdoor accounts and request the information from Facebook as if you were newly registering. ... If you register or log in via Facebook, we may give you the option to invite your Facebook friends to Nextdoor. Those friends will see some information about you along with your invitation." Great. So every friend, even those I really don't know, on my Facebook page will see my neighborhood if not my exact address. There is a lot about collecting information and sharing it with 3rd parties, their expanding corporate family, and even google. This maybe the scariest part of their privacy policy: "Export of Data (Non-U.S. Residents). By using the Services, you authorize Nextdoor to use your information in the United States and other countries where Nextdoor operates. Please be aware that the privacy protections and the rights of authorities to access your personal information in some of these countries may not be equivalent to those in your country."

Bingo Graywings! Thank you! As stated in my post above regarding the beans in today’s kibble. “I’ve read that the ingredients on the dog food label have to be listed by the order of the ingredients by measurement or weight (I don’t recall which) however the first item is the primary ingredient and so on; and the first 4 ingredients are what the food primarily is made of. The reason there are several kinds of beans in a dogs food isn’t because they each have a different nutritional value, they’re all protein, it’s because the weight of a single type of bean will move that ingredient to the first item listed and the meat product will look insufficient to the buyer reading the label. It’s a trick.” I couldn’t agree with Dragonfly’s comment about animal needs differing more. Every animal is different, as are it’s owner’s preferences and resources. One training method may work for one, while it won’t for another. Some people crate, some don’t. Crating was not, is not and will never be for us. I feel very fortunate that even as a puppy, our dog has never destroyed anything or purposely had accidents in the house. I can leave a roasted bird on the living room table and she’d never touch it. It’s her breed and training, she’s never needed a crate. Some people prefer Raw food over Grain Free or normal kibble. I know of someone who’s dog can’t tolerate any kind of kibble or manufactured food and a boutique mix does the trick for the little guy. IMO, Dogs have been domesticated way too long and do not have any of the same needs a wolf would. When I was talking to our Vet about all the variety of food options, his response about a lot of the specialty foods was that even if a dog does still have similar food requirements as a wolf, the life expectency of a wolf is not very long and one reason was/is because of their diet. “The pet food industry is one of the most regulated industries out there. Nearly all pet foods sold meet AAFCO standards "Most state feed laws and regulations reference to the AAFCO Official Publication as part of the nutritional adequacy labeling for pet foods. This reference is to an AAFCO-established, science-based, nutritional standard." I find this claim to be almost laughable. “Nutritional standards” must not cover animal biproducts (which can get pretty gross) and chemicals that aren’t fit for anything to consume. Sorry but that whole idea is BS.