Yorkshire Terriers – What To Do When Your Yorkie Gets Sick

When your Yorkshire terrier becomes ill, you will want to know what to do immediately. Because Yorkies are so tiny, they can go downhill fast when they are sick. It is a good idea to be ready in case of an emergency. Here are some things you need to know about caring for your Yorkie when she gets sick.

  • Dogs do not become ill easily. When they are sick it is usually because of something they have eaten. Make sure to supervise any food that is fed to your Yorkshire terrier. If you are going to be away from home leave clear instructions on what kind of food is to be given to your dog and at what times you want her fed.
  • Food from the table will often make a small dog like a Yorkie quite ill. This food is too rich and has most likely been prepared with salt and other spices. Your dog could end up very ill after eating even a small amount of table food.
  • All dogs, even Yorkshire terriers, will overeat if given the chance. You may think it is cute to see your dog eat so much at one time, but there is nothing funny about a sick dog.

If your Yorkie vomits more than once during a 24 hour period or has a bout of diarrhea, take her to your veterinarian. Excessive vomiting can cause dehydration and small dogs are more fragile in this case. Ask your veterinarian to recommend a dog food that will help with a sensitive stomach. Sometimes they may even suggest feeding baby food for the next day or two after being sick.…

Food Savers Vacuum Sealers: The Best Surprise Kitchen Gift!

My sister thought that I wasted my money when I bought the Foodsaver V2840 Advanced Design Vacuum Food Sealer. She said it was unnecessary and just adds up to our kitchen space. I just shriggged it off and waited until my week-long vacation to the city. After that week as soon as I got back, all I heard were "Thank You" and "I Love You". What do you think did I do?

What I did was cook different dinners and desserts for her before I left and sealed them using the machine. Well, it was her birthday that week, and I knew she was always in a morning rush. Without me to cook for her, she'd be eating unpalatable food (yes, she's bad at the kitchen). As a week-long gift for her birthday, I made sure that when she opens the freezer, there will always be something different and delicious to eat for her. And yes, my plan worked. She now loves the FoodSaver Food Sealer as much as I do!

Lovable Features

– With its flip-up space-saving design, finding a kitchen space is not a problem at all. The company that bought us this product has certainly taken into consideration how limited ones kitchen space is, and has recognized that this product is not really a basic to every kitchen. Well, yes it's not a basic, but it's certainly a must-have! The adjustable food settings (changing seal level for the type of food — moist or dry) is also superb. You can actually control the amount of air that you want to be taken out of the bag for fragile food.

Who's It Made For?

This FoodSaver Food Sealer is for those consumers who love to buy in bulk in order to get them at a discounted price. Using it can help them seal these foods into smaller packs, and be stored in the freezer for future consumption. This is definitely a big money and time-saver. The good news is that, dinners and desserts you have sealed taste like you just cooked them when you reheat them!

The "Gasket" Issue

Well, there's this gasket issue that some consumers have been whining about — but I do not! The problem is that the machine stops giving a complete vacuum due to the problem with the gaskets. The solution is downright easy, and a simple problem such as this can not outweigh the product's overall performance. According to most consumers, here's what they do (and I followed this too): First, you have to remove both the top and bottom gasket. Next, place it in about 1/4 water with a pea-sized amount of a liquid dish washing soap. After thoroughly squeezing the soap, rinse it with clean water. Finally, allow it to dry first for 24 hours before replacing it to the machine. Therefore, the secret to avoiding any issue with the machine is to clean it often.

Overall, I have, and still believe that this is by far one of the …

Recipes For Food Dehydrators

Food dehydrators are a great source for flavor and expanding the culinary realms of the home. These products allow any person to easily create culinary treats like beef jerky, apple chips, and fruit strips. Each of these is delicious treat that can be eaten on its own for its flavor and is also a practical treat for meals like trail mix. These products are available in a great many varieties and styles to meet any kitchen's needs. Whether a person wants to eat a lot or just a little bit of dehydrated food, a model is available to meet their needs and nearly the same recipes can be used in every size model.

Fruit chips are one of the most popular and easiest recipes to make using a dehydrator. These foods can be eaten on their own or put in a mix. They are nutritious and can be stored for a long time after dehydrating. Making these foods is a great way to take advantage of special sales at stores to supply the home with delicious fruit flavors throughout the year. To make these foods, simply slice fruit thinly and sprinkle with a little sugar. Check with the manufacturer's instructions and dry for the specified time. Afterwards simply seal in a plastic bag until needed. Almost any fruit can be used, even bananas, strawberries, cranberries, and apricots are the most popular.

Fruit chips can be mixed in with granola, which can also be made with a food dehydrator. Simply soak oats in a flavorful melted sugar mix, made with sugar and butter. This is then placed in the dehydrator and dried until it is crisp. Mix with the fruit and nut for a delicious mix that is high in protein and other nutrients, which can help provide fuel throughout the day.

Fruit strips have all the benefits of fruit chips and are especially good for kids. Similar to fruit roll-ups, these products are much healthier when made at home. Blend fruits and add a little sugar. Place a layer of plastic in the dehydrator then pour in the fruit mixture. Dry for the manufacturer's recommended time for a wonderful treat.

Beef jerky is something that loads of people buy dehydrators specifically for. Thinly cut meat is dressed with a strong rub or oils, herbs, spices, and other flavorings. These are placed in the dehydrator till chewy. These foods can be placed in the freezer for even greater longevity. …

How to Get Rid of Bats

What Attracts Bats to Your Property?

Bats, like most animals, follow the path of least resistance. They flourish in areas abundant in food, shelter, and the absence of predators. If you live in an area that is uniquely habitable for any particular species of bat, don’t be surprised if they try and move in.

Bats usually roost in dark, quiet, enclosed spaces where they are least likely to be disturbed by predators or inclement weather. Their natural habitats are caves and other such secluded areas and this is why your barn, shed or attic can be so attractive to a bat in search of safety. Some species are less picky and will roost in trees and dense foliage.

Bats roost for three reasons:

1. To digest the night’s meal: After a long night of feeding, it’s not uncommon to spot a lone bat hanging from an awning or off a tree as it digests the night’s catch. Technically this is resting, not ‘roosting’.

2. Hibernation: During the colder months, depending on your geographic location, bats will seek out secluded spaces with stable conditions to hibernate and wait out the cold season. They often roost in groups and make use of each other’s body heat to keep one another warm.

3. Breeding: Bats will choose protected environments for the creation of nursery colonies. Nursery colonies are where female bats nurse their babies to self-sufficiency. It’s common for several hundred mother bats to share the same roost with each other creating a ‘colony’ of babies and mothers. Maternity season for bats in the United States and Canada is usually from late April to late August.

Bats can fit into openings as small as 1/23 making almost every man-made structure a virtual smorgasbord of potential hiding places. Some of the places that bats have been found in man-made structures include but are not limited to:

* Attics

* Storage sheds

* Barns

* Unused and open structures (Dog houses, stables, etc)

* Chimneys

* Louvers

* Soffits

* Siding

* Eaves

* Roof tiles and shingles

* Behind shutters

3. What to do if You Encounter a Bat

Bats are relatively timid creatures that normally go out of their way to avoid contact with humans. This is why you should be extremely careful if you encounter one up close and personal. Less than 1/2 of a percent of bats carry rabies, but those that do are more likely to become sick or disoriented increasing their likelihood of coming into contact with someone. Of the few rabies cases reported each year in the U.S., over half of them are caused by bat bites, so be very cautious when in close proximity and do not handle the bat with bare hands.

Bat Bites

Bat bites aren’t always noticeable, they usually aren’t very painful so it’s possible for somebody to get bitten while they are sleeping or otherwise distracted. If you or anyone in your household has been exposed to a bat and you aren’t 100% …

The Reasons Agriculture is Important

Why is agriculture important? The concept of ‘food security’ is fundamentally important, and for that reason, agriculture is important. The task of feeding its people has been perhaps the first priority of its rulers throughout history. As such, agriculture is considered to be the very basis of political and social stability of a nation since times immemorial.

Moreover, the agricultural sector plays an important role in the sphere of providing large scale employment to people. Large and moderately large farms employ workers to undertake the various jobs relating to cultivation of crops and care of farm animals. In most of the countries of the world, agriculture still remains the biggest sector responsible for the employing and feeding a large percentage of the population.

Agriculture is also important from the point of view of appraising the standard of a country’s development, based on the competence of its farmers. Poorly trained farmers cannot apply the advanced methods and new technologies. The prominence of science and technology in the development of agriculture is quite clear from the words of Deng Xiaoping –

The development of agriculture depends first on policy, and second on science. There is neither any limit to developments in science and technology, nor to the role that they can play in the field of agricultural growth’.

Though agriculture often plays a contributory role in the ‘Gross Domestic Product’ – GDP – of most countries, it nevertheless requires a substantial boost from both the local and the international community.

Agriculture is traditionally based on bulk manufacturing. Harvesting is done once a season, most of the times, and stocked and used later. In fact, some thinkers opine that people have begun to adopt ‘batch processing’ and ‘stocking’ in manufacturing, as a result of the practices from agricultural thinking. Before industrialization, people with the biggest stocks of food and other supplies were considered more stable, and they were able to face challenges of nature without having to starve.

So important is the role of agriculture that new concepts keep ‘cropping up’ to give the traditional activity a modern turn. One such new concept the world is raving about these days is – the importance of ‘organic farming’. There is evidence that, apart from their numerous other benefits, organic farms are more sustainable and environmentally sound, giving agriculture a new dimension.

The importance of agricultural practices was further established when ‘Organic food’ began as a small movement decades ago, with gardeners and farmers rejecting the use of conventional non-organic practices. With the growth of the Organic food market now outpacing much of the food industry, many big companies have ventured into it. With the emergence of multi-national companies, and with the creation of a legal certification framework such as the Soil Association, there is every doubt that the very definition of organic food will change, making it more of a commercial activity than ever before!

In fact, modern agriculture has already undergone a sea-change from the ancient times. Today, the importance of agriculture lies …

Quality Stainless Steel Cookware is a Real Pleasure to Use and Clean

Some people are afraid to use stainless steel cookware, afraid that the lack of Teflon coating will make food cooked in them stick. I bought my first stainless steel pan set from HSN shopping network, and decided to try them out for myself. These pans are a dream, and clean up beautifully. My experience with these beautiful pans has been nothing but positive, and I’ve put them through their paces. The 20-piece aluminum pan set I bought is by Wolfgang Puck, a well-known chef, who definitely knows good pans when he sees them. Here are some of the highlights of this lovely set.

My set included a 1-quart saucepan, a 2-quart saucepan, an omelet pan, an 8-quart stock pot, a sautepan, and a large wok. All are heavy, and very well-constructed. Also included were glass lids for all pots and pans, as well as some lovely stainless cooking utensils such as spoons, turners, a fork, tongs, a skimmer and even an adjustable measuring spoon. The elegant mirror finish on all pieces makes all of them worth displaying. My kitchen looks much classier with these pans in use.

Most importantly, these pans cook evenly and quickly. I have gas burners, and use the pans on medium heat for best results. I followed the included instructions, which tell the user to first preheat the pan, then add the oil or butter to the hot pan. Then, add whatever you are cooking. It worked like a charm, and nothing has stuck. To clean the pans, while they are still hot, I pour water in them and then take a cloth, to wipe out any leftover mess, or run the hot pan under the faucet, to remove the food. It works wonderfully, and quickly.

Before buying this set, I was a slave to the cheap Teflon-coated pans. But, the coating didn’t cook as evenly as I’d liked, and scratched. Plus, there are studies out nowadays about these kinds of coated pans allegedly being bad for health due to chemicals given off while cooking. I have one iron pan that is nice but a whole set of them is way too expensive for my middle-class budget. This set of cookware was reasonably priced and, watching them being used on HSN, I could tell that they were of high quality. In person, they are even more impressive, along with the cooking utensils, which are also heavy and well-made. I’m giving away my cheap, plastic spatulas, spoons and fork to someone else now that this set happily meets all my cooking needs. They show no wear at all with multiple uses, and the food cooked in them didn’t burn or singe at all. I couldn’t say that with the old coated pans.

If you want a quality set of cookware, Wolfgang Puck’s line of stainless steel pots, pans and utensils won’t steer you wrong. They are worth every penny paid, and more. A professional cook wouldn’t put his name and reputation at stake by endorsing lousy pans. …

3 Easy Baked Salmon Recipes You Will Love

If you are looking for a fast and easy way to feed your family tasty and healthy meals, one excellent choice would be to get a hold of some easy baked salmon recipes. The good news is that this fish is rich in flavor as well as healthy Omega-3s. It does not require a lot of ingredients or advanced cooking skills, so that makes it easy for you to prepare a great tasting dinner for your family.

The Easiest Baked Salmon Recipe

Ingredients

1 1/2 pounds of salmon fillets (serves 4), with the skin still on one side 1/4 cup melted butter 4 tablespoons of sliced butter Juice from 1 lemon 4 teaspoons of Mrs. Dash

Cooking Directions

Preheat the oven to 375 degrees. Line a glass baking dish (9×13) with 2 layers of foil and spray the foil with cooking spray. Place the salmon on the foil, with the skin side down. Pour the juice from 1 lemon and melted butter over the fish. Sprinkle Mrs. Dash on top of each fillet along with slices of butter.

Fold the foil loosely so that it is closed, but still leaves some space between the foil and fish. Bake for 30-45 minutes, or until the salmon flakes off easily with a fork.

Baked Salmon With Red Pepper and Cream Cheese

Ingredients

4 pieces salmon to serve 4

1 red pepper

2 tablespoons of parmesan cheese

1/4 cup cream cheese

1 tablespoon of mayonnaise

2 cloves of garlic

Cooking Directions

Cut the red pepper up into small pieces. Crush the garlic using a garlic press. Mix together the parmesan cheese, cream cheese, garlic, red pepper and mayonnaise.

Place the pieces of salmon on a baking sheet and cover with the sauce. Sprinkle extra parmesan cheese over the top. Bake in the oven at 350-375 degree for 15-20 minutes.

Italian Baked Salmon Recipe

Ingredients

1 large salmon fillet (serves 2)

1 teaspoon Italian seasoning

1 teaspoon dried oregano

Pepper to taste

2 cloves of garlic, minced

1/2 onion thinly sliced

1 tomato, thinly sliced

1/4 cup of dry bread crumbs

2 tablespoons of chopped parsley

1 tablespoon of vegetable oil

Cooking Directions

Pre-heat the oven to 450 degrees. Spray a shallow glass baking dish with cooking spray. You can also line the pan with foil.

Place the salmon in the baking dish. Mix together the Italian seasoning, oregano, pepper and garlic together and sprinkle it over the fish.

Thinly slice the 1/2 onion and 1 tomato and place the slices on top of the fish. Sprinkle parsley on top. Mix up the bread crumbs with vegetable oil and place on top of the fish.

Bake in a 450 degree oven for about 10 minutes, or until the bread crumbs brown and the salmon flakes off a fork easily.

Baked salmon recipes are so delicious. Just add a few of your favorite herbs and seasonings, stick the fish in the oven for a few minutes, and you will have a tasty, healthy meal to …

Trout Grenobloise – Trout with Lemon, Caper and Brown Butter Sauce

Trout Grenobloise

Kosher Salt

White Pepper

10 ounce filets off whole rainbow or brook trout; skin on, scaled.

1 tbsp olive oil

1 tbsp unsalted butter

½ lemon, segmented, diced 1/8″ (brunoise)

1 tbsp fresh lemon juice

½ tbsp capers

1 ¼ tbsp minced parsley

Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. With the exception of salmon, whose skin is generally quite high in fats and highly-flavored oils, I prefer to cook fish filets, generally, with the skin on. The skin of fish like trout, walleye and other species, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate.

To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized (cooking tip: “caramelization” is the result of complexation between sugars and proteins – something called the maillard reaction; any food which browns has, in fact, caramelized).

First, with the back or dull side of your knife, gently scrape the skin in one direction to remove excess water. Do not bear down too heavily or you will damage the flesh of the fish, which is delicate. Between each strok of the knife, dry your knife on a towel and repeat a few times so that all excess water is removed from the skin.

Next, season each fillet on both sides with Salt and pepper, and allow to rest for 15 minutes. With thicker filets, you can go a little longer, with thinner filets, a little less time. You want the seasoning to seep into the flesh and not simply sit on the skin and surface. Go easy on the salt, however – the acid in the sauce which follows will accent the salt, giving a perception of saltiness to begin with.

Heat the olive oil in a large saute pan over medium heat until just below smoking. Place each fillet skin side down in the oil and cook until golden brown. Do not move or lift the filet until the skin is set, lightly, golden brown and crisped, or you risk separating the skin from the filet. Turn the fillets over and reduce heat to medium and continue cooking for just a minute or two, until cooked (I prefer medium rare fish). Remove fillets to a plate.

Turn flame to low. Remove pan and allow pan cool for a few seconds. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown, hazelnut or “noisette” stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got …

Vegetarian Chili Recipes – 5 Tips to Making Great Vegetarian Chili!

Well, we all know that vegetarian chili has not meat in it! That is a give in. The old saying of “fat is where the flavor is” well, that does hold true does it not? So what do we do when we want to add flavor to vegetarian chili recipes? We add chilies for a bit of heat and some flavor, remember that there are many chili pepper varieties out there and being familiar with as many as you can and the properties of each will only aid in your chili cooking endeavors.. There are of course other things that can be added and we will cover them. In this article we will look at 5 simple tips to making great vegetarian chili recipes.

Tip 1. Know thy chili peppers! Getting to know the chili peppers that you will use will help you in figuring out just how much heat you can take in your chili dish. So the trick is to know which types of chili peppers are the hottest. We all know that a bell pepper is not going to impart heat at all in our recipes, but we do know that a jalapeno or habanero are some of the hottest chili peppers around. They make pepper spray for the police out of habanero chili, so you can imagine how hot it is! So if using this type of chili in your dish use it sparingly and work your way up to the heat level that you are satisfied with. In most cases, most people use the good old standby of the Jalapeno chili pepper and that is fine. They have a mild/medium heat and most people can handle that. It is my opinion that you should learn and experiment with other types of chilies in your various recipes.

Tip 2. When you are cooking your vegetarian chili recipes, it is a good idea to start adding your chilies toward the end of the dish around the last two hours of cooking. This lets the other flavors blend and then you add the chilies and you add another layer of texture as well as flavor. Add slowly and taste often with your spoon until the desired hear level is reached. The best part about chilies is that they are loaded with vitamin C and antioxidants that are good for your immune system. Chilies are also thermogenic and help in losing fat if you use them in your diet.

Tip 3. Chilies are rated by Scoville heat units. This means that some chili peppers can actually burn the skin, eyes or nasal passages. Do not handle chili peppers with your bare hands! If you have cooking gloves, use them! If you do not have cooking gloves, get some! If that it is not possible at the moment, then coat your hands in olive oil to add a layer of protection from the chili pepper juices. Of course if you do not want to chop your chili peppers then you …

Different Food Types For Cycling

When we eat, we eat for three reasons. The first reason is that we eat to stay alive. Without food our bodies would cease to function. The next two are to build and repair each part of the body as well as consuming different types of foods to get each part of the body to function efficiently.

The energy that is used for intense physical effort will come from carbohydrates. Carbohydrates are stored on the body in the liver and in the muscles. They come into your body through natural sugars such as fruits and juices, refined sugars like honey and soft drinks and finally as starches such as potatoes pasta and bread.

The next major source of energy for the body during exercise is the fat that is around the outside of the body. Fat, per gram, supplies a ton more energy for you than a carbohydrate does. One crazy fact about this is that according to scientific studies the amount of energy that a lean active cyclist at 150 pounds has in him is equivalent to if the cyclist weighed 275 pounds but only had carbohydrates in them. For the common person there is so much energy from fat in them each day that they need not worry at all about stocking up on fat before a race or ride. Besides any leftover protein or carbs converts to fat.

The proteins your body needs play a different but still vital role in cycling. Proteins bother build up and repair the body. They can be found in fish, meat, eggs, dairy products as well as in some vegetable products. In situations where there is extreme demands on the body, the protein in a body can also be burned to produce energy. …