Subj : Dogs
To : Dale Shipp
From : Janis Kracht
Date : Wed Jun 21 2023 13:08:16
Hi Dale,
>> 82 pounds, a central asian shepherd mix (and German
oops 84 lbs... :)
>> Sheperd). We had to travel about an hour to get her, but
>> she is just so worth it. I called her a "pup" but she is
>> about 4 years old... no papers, but when our vet sees her,
>> I'm sure he'll be able to tell us if that is accurate :)
> Is she a rescue or from a breeder? Our first dog was from the local dog
Cassie was found wandering around in Texas, and sent to a Rescue in Texas. It is a good thing this breed is very friendly and affectionate - and smart - given her very large size! She is huge <vbg>
> pound. We did love her, but she did have some bad features. I've often
> described her as being half terrior, half Australian sheep dog and half
> wolverine!
She sounds like she was a great dog.
> Our second dog came from a breeder for shelties, about an hour away.
> Our dog was only months old and "would soon be too large to show", but
> ability to show was not on our radar.
We did have a number of pure breds over the years, a german shepherd, our three Black Labrador Retrievers (Priscilla and Midnight from one litter in KY, then Toby after Midnight was hit by a car when we were living in KY :( ). Then we purchased Sophie and Indy from our local shelter - those two mutts were incredibly neat mutts.... real 'mutts' too... :) I also never had the desire to show any of our purebreds... Just not an activity I would enjoy, I think.
>He was a black and white sheltie,
> and quite gentle. The breeder had another pup (from the same litter?)
> who was a merle and very skittish. She asked us to spend a little time
> with the merle to help that dog get more used to people. We were 100%
> pleased with our Webster Thordike.
That is how we feel about Cassie... 100% pleased :) Our first shepherd was a great protective and friendly dog...
> MMMMM----- Recipe via Meal-Master (tm) v8.05
> Title: Samosa Turnovers
[...]
Looks like a great recipe, thank you :)
===============
Joe's Port Wine Zabablione
6 egg yolks
4 tablespoons sugar
3/4 cup marsala or port wine
Beat egg yolks in the top of a double-boiler. Gradually add the sugar, beating until the eggs are a light lemon color and thoroughly blended with the sugar. Add the wine and beat thoroughly again. Heat water to boiling in the bottom of the double boiler. Place the top of the double boiler in place, and reduce the heat to low. Beating constantly, cook the mixture for 5 minutes, or until it begins to thicken. Do not allow the Zabiglione to boil. Remove from heat immediately and pour into sherbert glasses or parfait glasses. Sprinkle the custard with 1/4 teaspoon cinnamon.
