oh I would love to have that many corgis!

All those Corgis around,, you life must be great!

Not necessarily weighted down but actually improves for several hours before slicing and serving. I just wrap in white butchers' paper.....

Your string steak sounds like a nordic dish called roulade. I worked with two Danes who made a gingersnap gravy with this rolled beef dish. Braising gives you the nicest flavors and are perfect for the winter, yes?! Nancy (again)

The Story of Olive Salad: by your friend Nancy. There is an old grocery in the French Quarter of New Orleans called Central Grocery Store. It is the epicenter of sandwich called the muffeletta (MOOF A LETTA). The bread, a round Italian loaf with sesame seeds, is important. The Italian cold cuts: mortedella, capicola ham, genoa salami, provolone and emmanthaller are also important. What makes this sandwich epicurian is olive salad. Buy the best product you can find: green olives with pimentoes (1 pound); cured black olives (pitted) (1 pound), garlic (three clove), capers (one cup), anchovies (three or four each), roasted red bell peppers (8 ounces), fresh cilantro (lots), fresh parsley (lots), dried oregano (one tsp.), lovely olive oil (1/2 cup). Taking a couple of ingredients at a time, pulse them in a Cuisinart then dump into a bowl. You don't want mush, just a nice chop. I prefer a glass bowl; marinate this fabulousness for 12 hours before use. Stir and taste as you go along. To assemble a muffaletta: slice your italian bread east to west. Spread your marinated olive salad on the bottom layer of bread, layer your cold cuts, place top of bread on this masterpiece and snug it down. You can wrap this sandwich at this point for a while (travelling, etc.). Wonderful for Mardi Gras. Anyway, on an earlier visit to New Orleans, while waiting for my muffaletta at Central Grocery, I went to the back where, this receipt was tacked to the wall. Being an inquisitive chef, I took the notes down on paper (always in hand). Those who are concerned about their sodium intake - well, I'm sorry!

Thank you for your invitation to be friends! We love reading all your contributions, watching your videos and look forward to seeing Livvy's babies grow up! Oh, we also got some snow and we went kind of crazy! All the best from Williamsburg, VA: Nancy, Bear, Tasha and Linus

Thanks for the warm welcome!

Actually, poor Brando came down with Giardia yesterday morning. It's been a busy couple days taking him out every couple hours so he doesn't have diarrhea in the house, and keeping all the dogs on rotations so they don't come in contact with eachother and passes illnesses around. He's acting a little better today, but still not drinking which is awful because he is dehydrated. I've been squirting Pedialyte down his throat, which he hates. He's one pathetic little puppy right now!

Thank you, this is such a great site!

Ein has a nugget for a tail too! One nickname is Nuggetbutt.

Jane, I see you love the Whole Dog Journal as much as I do! I can't wait for the issue coming up about how to broach topics you've read up on with your vet! I like my vet, he's the only vet in the area that practices any holistic medicine at all so I don't want to go to anyone else, but he also has a large ego and things are kind of his way or the highway!!

Jane, how are Mom and babies doing today?? Is it snowing there yet??? Melissa

Thanks for the nice welcome to Joey! We love your pictures! So cute!

Where there 7 or 8?

Congrats on the beautful babies!! Is it common to have no Tri colors from a Tri mother? Can't wait to see them grow up!

I just love the picture of Rosie and Bella playing together....I still wish I could help you out by taking her. Have you had any success in trying to place her yet???

Thanks for the greeting.

Pems with tails? I want one! Yay!