I'm so sorry. Please don't beat yourself up about not being able to save him; Nobody can save a pet, or a person, with terminal kidney or heart problems. & I don't think there's any way to predict kidney or heart problems so you could prevent them, or any way to treat them without a lot of discomfort to the dog or cat. & the end result would be the same. Your guy has lived a long life with someone who adores him. "she will try to maintain his quality of life good till she see he is too much suffering and if he don't pass out by himself she will help him do it" You need to have a straightforward, hard discussion with your vet about what she thinks of as "too much suffering". For my own beloved pets, I think that any suffering beyond the occasional "normal" kind of thing is too much. Dogs & cats aren't burdened with the knowledge of mortality with which we humans are burdened. All they know is how it feels right now. If it's horrible right now, & you, the human, know it will never ever be healed, then I think you need to do some hard thinking about why you're keeping him here. I've had to make hard decisions in the past, & I finally developed a sort of rule of thumb that it's better to let them go a little too early than to wait a little too late. Again, I'm very sorry, & I wish you & your dog peace.

rachelellen - I agree with you. Yorkshire Pudding wouldn't be YP without the "meat drippings". Several years ago in Oct. we were visiting some distant relatives (some had come in from England too) and they said they were celebrating Thanksgiving. They served a beef roast of some type (it wasn't a prime rib roast) and "YP" which was served from small muffin tins and you were lucky to get even one. Anyway, I asked for the recipe. "Don't you use beef drippings?" I asked. No - just "oil" she said. As I look back at this - I think she was serving "'popovers'". - but calling it Yorkshire Pudding. Two entirely different (in taste) although they look the same when baked in muffin tins. Prime rib/standing rib roast will yield the "best" tasting drippings. Using cake pans instead of one large pan was for even baking and height. I can't find the magazine right now -may have left it behind somewhere. But, you can look it up at the library -save some.bucks. It is not in the Nov/Dec issue. Maybe, in one of their sister magazines. I think we are all going to have "outstanding Yorkshire Pudding" :-) -gloria

I thought I blew my first attempt. I put drops of pan drippings-as in an 1/8 of teaspoon in each muffin cup, then returned the muffin pan to the oven to heat up the pan and drippings. Three minutes later, it started to smoke. I had a fit, but decided to pour the batter in anyway, about 1/2 way full. I wanted to peek at the progress, but patiently waited the 15 minutes (per Ann T's recipe) and...voila!!! Perfection, at least to me. side note, I also used Ann t's High Heat method for our prime rib with very good results-sorry-no pix-hubby couldn't wait to devour!

Not sure what went wrong with Dawn and Annie's. I heat the pan in the oven, pull it out and add bacon drippings or butter while it is resting on the stovetop...pour in the batter after getting some of the oil/butter up the sides a bit with a swirl. Pour the batter into the center will push the butter to the edge. The flat baby above is just not enough batter for the size of the pan though still tasty and some like it that way. Just another version of a GermanPancake aka DutchBaby. An extra egg white is a good idea Lindac. A great weekend houseguest treat. As everyone is waking up or returning from a hike or walk...i rotate from sweet to savory and make a few having two 8" cast iron pans.