Hi again Sorry it has taken me so long to give an update...Thanks for all your contributions.. I have always been one to look for opinions on both sides of the fence and I think this time I really hit the jackpot. About my goat (Lily) she made some initial improvement but then it got really cold so now she hardly puts weight on the that right leg at all. I have been giving her and Aspirin and Glucosamine every day for a little over a month now, and then last week I started giving her MSM every day. I have also been trying to put warm packs on it in the mornings and I try to rub it down and put some topical salve that is like bengay but also has glucosamine in it ( I got some for my Grandma and after talking to the gal at the store she was telling me that they tested in on goats so I thought I might as well try it). Anyway the left knee is really doing well but it's still just the right knee that keeps bugging her. With hoof trimming and such her hoof rot is gone--her hooves look great now and she gets around really well--she keeps the right knee bent and off the ground and walks or runs (at a pretty good clip too) on her other threee. She is eating and drinking better than she was at first, and she is really pretty playful and curious--which she really wasn't when I originally posted-- so I think maybe her pain is getting a little better. I am anxious to see if she will use it more in the spring once it warms up. Also I have an odd question about DMSO. Does anyone know if that is the same thing that gets instilled into people's bladders for various bladders diseases (like chronic cysts, stones in the bladder etc.)? Although I haven't done it recently, when I worked day shift (I work weekends now) at the hospital I work at now it seemed like we would instill that into people's bladders and leave it in for an hour and then drain it out. I am not exactly sure how it was supposed to help but I pretty sure its DMSO. If I were to use it on goats is it better to use a topical preparation or give it orally? As for my chickens they are great! Their is a light on for them all the time and I did start mixing 1 part chick starter, 1 part oats to 2 parts layer ration and egg productions was back up in just a few days. Thanks a bunch! Thanks again for all your comments and tips, and please feel free to contribute any new ideas! Have a great night--marie

Put a couple tablespoons of each food on a plate for him. Then you'll know how much he ate (minus what you scoop up off the floor, LOL). My ped with my first child told me to feed my son for 20 mins or until he lost interest, which ever came last. After 20 mins if he was still interested, let him continue. Or if I spent 20 mins trying to get him to eat and he wouldn't, time to give it up til the next meal. That helped me put some guidelines to it.

The Wholesome Baby Food site that girlsingardens linked has good information as well as recipes. They have information on which foods are best to start with and why some foods should be started later. Also a balanced explanation about why there is concern about starting solids to early and what to look for to see if your baby is ready. Based on that, our granddaughter started solids at 5 months - she was able to sit up, seemed interested and was pretty quickly able to indicate when she didn't want more. Some foods are more likely to cause allergic reactions when introduced to early so it is better to wait on them. We have been careful about that because we have a little bit of family history of allergic reactions. Some other foods aren't usual suspects for allergies but are hard to digest so they should also wait until the baby is a bit older - most of the protein foods including beans are there. The other foods you mentioned are all in the list that is okay to introduce under 8 months but refried beans are probably a bit early. Are you doing a 4-day wait between introducing new foods? That is so you can tell if a food causes a problem and back off. We have been doing the 4-day wait. She is 8 months now and so far hasn't reacted badly to anything though there are a few foods that she doesn't care for - avocado went over like a lead balloon. I've been making most of the baby food. It is pretty easy. We do use baby food cereal - she isn't very interested in eating it straight, but it is handy to have some around to use as a thickener when the mashed apples, pears or zucchini come out a bit to liquid. One nice aspect of making the food is that we can adjust texture - now that she is 8-months, she seems to prefer feeding herself small chunks instead of being spoon fed. As far as the obesity thing - it is probably most important to offer healthy foods and not push food when the child doesn't want it. I really doubt that starting at 5 months vs 6 months is going to be the the difference. Doc may be able to predict likely adult size by looking at you and your husband, but I don't think they can predict by looking at the baby. Our son who was in husky cloths as a boy got skinny in his teens and stayed that way - the one that was skinny went the other way (not fat but he has to watch his weight a bit). Here is a link that might be useful: Wholesome baby food site

First of all, who is "we"? How many people will be working on this? I think this is WAY too many items even if you were ten very experienced people. You write, "I have no idea what I'm doing," so I'm guessing you don't have a lot of experience with cooking for large groups. This is actually much too much even if you use a caterer. You'd have to have way too much food and a lot of waste with so many choices -- at least 55 servings of every item times 21 items. Most will be untouched. So you need to do two things.: First, drastically simplify your menu, and I mean by like 85%. You've already got a candyish appetizer and a special drink that you say the guest of honor insists upon. Then I would eliminate everything else except any one of items 1, 2, or 3; and then also items 11, 13, and 14. Which is: some kind of sandwichy thing, Caesar salad, fruit kabobs, and vegetable tray. Also coffee and some nonalcoholic drink. You can add a simple dessert -- one -- unless you think you're sort of serving dessert first with those goodies. Make sure everything on your menu can be eaten by someone standing with a plate in her hand. Nothing that requires a knife and fork and nothing messy (chili, meatballs, taco salad, yogurt). Second, this is a large group, so unless you all really really know what you're doing, please consider hiring a caterer to do all or at least some of the food. You may be pleasantly surprised that the difference in price is less than you think (the caterer I use actually often costs a bit less than doing it myself). Or you can order pre made platters of things. Sometimes I'll cook, say, a main dish and a dessert and order fruit and cheese trays and salads. For 55 people you should get some help, not necessarily professionals, but even a couple of teenagers. They will help you set up, clear away used plates and cups throughout the party, replenish pitchers and platters, and clean up. It also helps keep your guests from trying to help, which can really detract. At the most recent shower I gave, a brunch for only 19 or so people, I almost didn't bother with a helper, but thank goodness I did: when the first guest tried to get coffee from the percolator, all she got was water -- it hadn't worked right. So the helper ran to Starbucks for cartons of coffee. Unforeseeable stuff like that. The simpler you keep it, the better it will be, I promise. If the hosts are stressed out, no matter how good the food is, the guests are miserable. It will be a lovely party. Have a good time!