Ajsmama, it wasn't dated. I think that's because I put in a special order for the date of the hog roast. It was pasteurized. Following your link, I processed it. I did boil it to reduce it somewhat first. Then, I found an additional four and a half gallons of apple/raspberry cider in the basement refrigerator. Good grief... Now what can I do with it, apart from just canning it as juice? We had more people at the fundraiser than I anticipated. No food left, just cider. This never ends. Thanks for that link; it was a lifesaver. Deborah

I attend an annual Halloween potluck. I aways take something different and often untried. This year I made this: Warm Chicken Sausage & Potato Salad From EatingWell: January/February 2007, EatingWell for a Healthy Heart Cookbook (2008) This super simple bistro-style salad is substantial with potatoes, arugula and chicken sausage. 4 servings, about 1 3/4 cups each : Active Time: 30 minutes : Total Time: 30 minutes Ingredients 1 pound small potatoes, cut in half 1 5-ounce bag arugula (about 4 cups, gently packed) 12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces 1/3 cup cider vinegar 1 tablespoon maple syrup 1 tablespoon whole-grain or Dijon mustard 1 tablespoon extra-virgin olive oil Freshly ground pepper, to taste Preparation Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm. Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture. Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper. My notes: I wanted to roast the potatoes whole and then cut them in half but didn't have the time. But will do that next time. I tripled the recipe for the potluck. I tasted the dressing and doubled both the maple syrup and the olive oil. I also added a bit of salt to the dressing along with the ground pepper. I thought it was quite good. I used chicken apple Chardonnay sausages from Trader Joe and whole grain Dijon. Here is a link that might be useful: Warm Chicken Sausage & Potato Salad

lukkiirish, I'm sorry for your experiences. It sounds like you've been seeing sub-par GP vets, you've become distrustful, and you do have the right to complain. You need a new vet, and you should definitely see specialists when a medical problem seems to be beyond the ability of your GP to treat properly. You can go on your own, no referral is needed. sjerin, I've always had conflicting views when it comes to winter weather and rain. I wish it could just rain overnight and allow these 75-80 degree days all the time. Animal nutrition? it's binary, it's either adequate or not. When a commercial product is found that a pet can tolerate digestively, the pet will receive adequate nutrition with all required vitamins, trace minerals, etc, and will thrive. Changing to a product with sweet potatoes and not rice, or fish and not lamb, accomplishes nothing nutritionally.

Mimi's Brussel Sprouts Ingredients Brussel Sprouts, quartered (I used about 2 lbs) 1/2 cup craisins Cooked bacon lardons or thick cut bacon- depend on how much bacon you want! Olive oil to toss Salt + pepper to taste (For dressing) 1/4 cup good maple syrup 2 tbsp. white miso paste 2 tbsp. dijon mustard 2-3 tbsp apple cider vinegar 2 tbsp. chopped picked ginger salt to taste, if needed. *************** Pre-heat oven to 425 Prepare the brussel sprouts by tossing with olive oil to coat, then sprinkle salt and pepper. Toss again. Spread evenly on a baking sheet. Do not crowd the pan. Place in oven and roast for 15-20 minutes, until you see browning and caramelization. While the brussel sprouts roast, make the dressing by combining all ingredients together, whisking (or shaking in a jar) to make an emulsion. Check salt and acid level. You might want to add some salt, or more vinegar to get the sweet/tangy balance that you like. When brussel sprouts are browned to your liking, place them in a large bowl. Add dressing and toss to coat. Add bacon and craisins. Toss to combine. Serve right away.