Sunday, June 27, 2010

☺We are champions - we are victorious. GO USA!☺

The United States of America didn't lose yesterday at the World Cup 2010 - not really. Neither did any of the other teams that have left the competition. In my eyes - ALL OF THOSE TEAMS AND MINE ARE WINNERS to the highest degree!

All the teams in all of the countries throughout this world of ours are winners in my book. Look how far they traveled and the obstacles they overcame to get to South Africa! Each and every team, and country, should be proud of their efforts, wins and losses. It means that they are competitors. It means that they are sportsmen. It means that they are of very high caliber. It means that not only are they great soccer players it means that they are the BEST of the BEST!

No, the USA will not bring home the World Cup this year but that DOES NOT mean that they never will☺
National Canine Cancer Foundation

Saturday, June 26, 2010

Wednesday, June 23, 2010

☺!YES WE CAN!☺ A Unity in Diversity Celebration to the MAX!

USA soccer star Landon Donovan scored one golden goal in the 91st minute of third round match against Algeria, guaranteeing a victory, which puts the team in the 2010 FIFA World Cup final 16.

National Canine Cancer Foundation

Monday, June 21, 2010

Spain, a Unity in Diversity exploration: Un blog perro celebra España

The history of Spain spans the period from prehistoric Iberia, through the rise and fall of a global empire, to the recent history of Spain as a member of the European Union.
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.

 Spanish Flan
"Flan" is the Spanish name for vanilla egg custard, topped with caramel sauce. It is a Spanish classic and one of the most popular desserts, served everywhere in Spain. Flan makes a great finish to any meal because even though it is sweet, it is a light dessert. Because it is made in ramekins or a baking dish and not removed until it's time to eat, it "travels" well in an ice chest. Just cover tightly with plastic wrap while en route and un-mold when ready to serve!

1/2 cup sugar
2 cups whipping cream
1 tsp vanilla extract
3 eggs
1/4 cup sugar
1/2 cup blanched almonds for garnish (optional)
sprig of mint for garnish (optional)

The Spanish flag is a red and yellow horizontal triband (the yellow stripe is in the middle, and is twice as tall as each red band). A simplified version of Spain's coat of arms is pictured on the yellow band, towards the hoist side. The height of this flag is two-thirds the width. Spain's flag was officially adopted on December 19, 1981.
American Cocker Spaniel
While its initial origins are unknown, "spaynels" are mentioned in 14th century writings.[1] It is commonly assumed that they originated in Spain and Edward of Norwich, 2nd Duke of York in his 15th century work The Master of Game introduces them as "Another kind of hound there is that be called hounds for the hawk and spaniels, for their kind cometh from Spain, notwithstanding that there are many in other countries."

 English Cocker Spaniel
Cocker Spaniel refers to two different breeds of dogs of the Spaniel dog type: the American Cocker Spaniel and the English Cocker Spaniel, both of which are commonly called simply Cocker Spaniels in their countries of origin.

Spanish Mastiff
The Spanish Mastiff can be very protective of people and property. They are also not affectionate or overly loving even with their families. The breed will attack unwelcome guests and will not like other guests until the dog realizes the new people are not a threat. The females of the breed are usually more intelligent, but the males are more affectionate. Even though they do not act like it, they do not want to be away from their owner and will constantly follow their owners around. Despite this apparent devotion, Spanish Mastiffs will sometimes not listen to their owners and will attack visitors. They will give strong warnings before attacking unlike some guard dogs.  Additionally, they always act lazy and are not playful but are always alert. Without extensive training and socialization from a very early age, Spanish Mastiffs will be aggressive and will not trust most dogs or people. Because they are a very dominant breed, they need a good leader.  Generally, they will do well around people and animals they have always been around but are definitely not trustworthy around new people or animals.

Pachon Navarro
The Pachon Navarro is a Spanish hunting dog (also known as: Old Spanish Pointer; Perdiguero Navarro; Navarro Pointer; and, Pachon De Victoria), has the unusual feature of a split or double nose. It is believed that this unusual nose gives this dog extra sensitivity to smells, a primary reason it was chosen as a hunting dog.

Spanish Water Dog
Seeing the photos you think that SWDs look like cuddly teddy bears! And indeed, that is what many people meeting them can be fooled into thinking! However, they are full of drive and energy, not at all the 'couch-potato' dog for an owner who doesn't have the time to train or work them, and not really suited to town living. They must be socialised very early, in common with many other gundogs, both with people and other dogs to ensure they become balanced adults.

They are also very quick to learn, both good and bad habits, and will take full advantage of any weakness the owner shows, with the result that they can easily learn to rule the roost! Harsh training methods do not suit them, they respond very well to positive training, personally I use clicker training with toys and food as rewards for both obedience and agility training.) They can be very protective, especially of their favourite member of the family, so this guarding trait must also be appreciated...they also like nothing better than a cuddle!

 Spanish Greyhound
The Galgo Español (Spanish Galgo) or Spanish greyhound is an ancient breed of dog, specifically a member of the sighthound family. Despite being called a "greyhound", the Spanish Galgo is not closely related to the (English) Greyhound, the lineages of the two breeds being different. However, for a short period in the 20th century, some breeders did cross-breed Galgos and Greyhounds in order to produce faster Galgos, specifically for track racing purposes.

The Galgo was named for the Gauls, a tribe of Celts, who inhabited the Iberian Peninsula 400–600 BC. The Galgo breed was probably a result of the dogs brought by the Celts on their migration through the peninsula mixed with dogs brought by traders who did business with the Celts. In the intervening centuries, it is likely that other sighthound breeds were interbred to produce the Galgo that we know today. Galgos are great endurance runners and are routinely used in Spain to hunt rabbits and hares.

Lastly and sadly and with great grief I must report that: following the end of the hunting season most of these animals are abandoned or killed, often being hung from trees. It is common practice for the galgos that hunted successfully to be hung from higher branches so that they die relatively quickly. Dogs that performed badly are hung from the lower branches so that their feet just touch the ground resulting in a long drawn out death.[2].
National Canine Cancer Foundation

You take l♥ve where you find it☺There's nothing wrong with that☺

National Canine Cancer Foundation

Sunday, June 20, 2010

♥Happy Father's Day♥ to all Dadda's in Bloggy-land

National Canine Cancer Foundation

Thursday, June 17, 2010

Coupe du monde 2010, un blog célèbre chien France - Celebrate France at the World Cup

I'm sure most of you remember Maxdog of South Africa - our valiant Golden Retriever who is now waiting for his Maxmom at the Bridge. Living Life to the Max is Maxmom's blog that continues on without her precious Maxdog. Filled with great photos of South Africa and pooches Tammy, King Toffee and Tommy, Maxmom is sponsoring a month-long event for those us who would like to get into the South African-World Cup Spirit, UNITY in DIVERSITY. Hit the button on my sidebar to travel to South Africa and Maxmom's blog. There you will find out all about UNITY in DIVERSITY! ALL the cool dogs and cats will be there - you snooze, you loose!

Of the countries that I chose to celebrate during the Unity in Diversity celebration, France is dear to my heart - for a couple of reasons. One, I will never, ever forget my high school French teacher, Mrs. Driscoll. If there ever was a woman devoted to teaching a bunch of 17 year-olds the intricacies of the French language, it was her. She had remarkable patience and a flair for the dramactic, as well. Do I remember how to speak French? No, not much but this I CAN DO - I can still sing the French National Anthem Are you amazed? Well, I am, too

The Marseillaise may just be the greatest national anthem. It is certainly one of most stirring, but also one of the most sanguinary. It originated during the French Revolution, but did not permanently become the anthem of France until 1879. It was, ironically, composed in 1792, before the overthrow of King Louis XVI, by a monarchist, Claude-Joseph Rouget de Lisle, a captain stationed on the Rhine, who subsequently was nearly guillotined. The song got its name when a unit from Marseilles entered Paris singing it later in the year. The popularity of the song led to its official adoption in 1795, but it was then shunned by Napoleon I, the restored Kings, and Napoleon III. Only the advent of the Third Republic led to its permanent status.

Intended as a "war song," the Marseillaise is extraordinarily bloody in its imagery, but I have never heard of any movement to replace it as being too violent, as there is occasional talk in the United States that The Star-Spangled Banner is too war-like. It is now certainly unthinkable that anything but the Marseillaise should be the French national anthem.

Pyrenees Mountains
The Pyrenees mountains form chain across south-western Europe. This chain stretches from the shores of the Mediterranean Sea to the Bay of Biscay on the Atlantic Ocean. It forms a natural barrier between the Iberian Peninsular and the rest of Europe, providing a convenient border between sovereign states. The chain also creates a climatic divide. Northern slopes receive abundant rainfall while the southern slopes have a steppe-like climate.

The second reason I chose France was because I once shared my home and my life with a gentle giant from France. Her name was Willow. She was a Great Pyrenees. She was remarkable. She was beautiful. She stole my heart.

Willow was true to her breed. She barked. She dug holes. She hardly ever came when I called her name. My fenced yard was a MUST for her safety. Why did I live with such an unruly dog? Because I got a phone call one day from her family (they knew I did rescue). They didn't want her any longer because she barked and didn't come when called and wasn't an obedience champion.  I already had a highly trained German Shepherd Dog so there was no pressue on this white cloud of a dog to excell in her studiesAll I asked of her was to be gentle and sweet and kind and she was all that and more.

 Willow, 1996 - 2005
I can't tell you how often I cringe when I overhear someone saying that they want this breed of dog or that breed of dog because of it's looks without taking the time to learn about the animal's inherent and inborn traits. Just because an animal is gorgeous or muscular or tiny or large doesn't mean that it is the right dog for you.

The breed takes his name from the mountain range in southwestern Europe, where they are used to guard flocks on the steep slopes. In addition to its association with the peasant shepherd, the Great Pyrenees was also cherished by the nobility and appointed French court dog in the 17th century.

While affectionate with his family and quiet and tolerant in general, if there is something to guard or protect, the Great Pyrenees can become quite territorial. Because they were bred to work independently and make decisions on their own, Pyrs may not be the star of the local obedience class. New owners should be prepared for barking, especially at night.

There are many dogs that originated in France; however, in tribute to my dear Willow, I will leave others to mention their names - which are legion.

 French Fries
The basic premise that the French Fry did, in fact, originate in France, remains solid. In French cooking, frite specifically refers to deep fat frying as opposed to saute which is used for pan-frying. There's plentiful evidence that frying potatoes in oil was common in France before October 4, 1830.

4 large Russet potatoes, about 2 pounds, peeled
Peanut oil, for frying

Potato Preparation: Fill a large heavy pot with enough oil to reach halfway up the pot being mindful not to overfill the pot. You don't want oil to overflow from the pot when you're cooking the fries. Attach the thermometer to the side of the pan. Heat oil over medium heat until it reaches 325 degrees F.

Meanwhile, fill a large bowl with water. Square off the potatoes and cut them into sticks about 1/4-inch thick and the length of the potato. Place sticks in the water. Drain potatoes and dry well. This will prevent splattering of hot oil.

Working in batches, add a handful of potatoes to the preheated oil. Fry for 5 to 6 minutes giving the potatoes a chance to cook on the inside without developing much color on the outside. Bring the oil back up to 325 degrees F before adding the next batch. Repeat until all batches are complete.

Let fries cool completely. Meanwhile, bring oil up to 375 degrees F. Add potatoes to oil again in batches until nicely golden, about 1 minute. Remove to a towel lined plate and salt immediately while they're piping hot.

Why am I sharing a recipe for crepes? Why, because they are my all-time favorite dessert!

1 1/2 cups whole milk
3 large eggs
3 tablespoons sugar
1 teaspoon salt
Scant 5 tablespoons unsalted butter, melted
1/2 cup brandy
1 teaspoon vanilla extract
1 cup all-purpose flour

Additional butter for cooking
Additional sugar or clear jelly such as apple or apricot for serving
Special equipment:
Iron skillet or crêpe pan
Flexible metal or plastic spatula

In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.

Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.

Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process — if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.

When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.

Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.
Why Chanel No. 5? Because I l♥ve this stuff!

The creation and conception of this exceptional perfume is surrounded by many legends, to which Coco Chanel and Ernest Beaux contributed themselves considerably:[4]

Chanel No. 5[1] is the first fragrance launched by Parisian couturier Gabrielle "Coco" Chanel, and has been on sale continuously since its introduction in 1921. It has been described as "the world's most legendary fragrance," and ranks on the top places in the perfumery sales charts. It remains the best-selling fragrance of Parfums Chanel,[2] and the company estimates that a bottle is sold worldwide every 55 seconds.[3]

We are the world!

National Canine Cancer Foundation