I can not tell you how many times I’ve called my mom and said “mom I just have to have your recipe for such and such”. It’s been a slow accumulation of recipes, but she chuckles each time I realize I need yet another recipe from her.
Now that I have an adult daughter of my own I really wanted to pass the recipes on to her also. Many of these recipes she’s been eating since she was old enough for solids. My daughter also has a recipe book from her aunt on her dad’s side.
Recipe scrapbooks can be given to aunts, uncles, cousins, children etc. A 6x6 scrapbook works wonderfully. They are large enough to hold a 3x5 index card. You can also use an 8x8 scrapbook and have the recipes on paper, instead of index cards.
I think it’s a great mix to combine photos and recipes. For example, a group family photo at the beginning of the album is a great way to start off the album. If you’ve asked for recipes from multiple family members, put a photo of the recipe submitter on one page and the recipe on the opposite page.
It’s also a great help to have a shopping list. Consider the actual recipe on one page and a shopping list on the opposite page. I very often take a recipe to the market with me and shop off the recipe page. By creating the list, the recipe book holder just needs to remove the shopping list page and take it to the market.
Another idea is to create a bit of history with your recipes. If you’ve had several family members contribute recipes, consider having the recipe on page, photos on one page and a bit of information on the author on a 3rd page. Most scrapbooks are very expandable, so there is room for many pages in one album.
All of my cookbooks have measurement charts and converters in them, so when making a recipe album, it’s great to add this information to either the back or the front.
Recipe albums are a great gift for both the new bride, especially if the gift comes from her husband’s family with recipes for all of the dishes he grew up with and for the college graduate setting up their first home.
Wednesday, January 27, 2010
Creating a Surprise Party Scrapbook
It is so much fun to plan a surprise party. I planned a party for my mom for her 70th birthday. After it was over, I realized how much she did not know about the planning I had done.
I was able to recreate quite a bit for her scrapbook. My dad and I actually began making plans a year in advance. I began her scrapbook with a calendar page from the year before. I then included photos and information from all of the banquet rooms we had considered. The banquet room we ended up choosing was in a hotel, so we saved a postcard from the hotel along with a brochure of the hotel.
We did hire an entertainer and so I included some information from his website to add to the scrapbook also.
When we compiled the guest list, I printed it out so she would know who we invited. I had asked for R.S.V.P.s through email and so I was able to print out all of the emails, both those saying they’d love to attend and those that were regrets. Some of the regrets actually wrote personal messages to give to my mom. So, they were given to her at the party and then put into her scrapbook with the other messages.
I also saved one of the invitations so she could see the invitation that went out to all of her friends.
Journaling can also be fun when planning a surprise party. For example, my mom did not want to go to the restaurant where the party was being held. We journaled about how we had to convince her that no one else could accommodate our family that night and how this place was the only one that served foods my sister could eat. When we arrived, we did not want to walk through the parking garage, and so we led my mom around the side of the restaurant. She truly thought we were all nuts, not knowing where we were going. These are great things to journal as a remembrance of the event.
During the party, we had multiple people taking photos. We of course were the last guests to arrive and I wanted photos of other guests as they arrived and of the hor d'orves table. And of course we wanted a photo of my mom walking in and being surprised.
We did take pictures throughout the evening and had a lot to work with when we went to create her album. My mom was able to see the party from start to finish through our eyes.
I was able to recreate quite a bit for her scrapbook. My dad and I actually began making plans a year in advance. I began her scrapbook with a calendar page from the year before. I then included photos and information from all of the banquet rooms we had considered. The banquet room we ended up choosing was in a hotel, so we saved a postcard from the hotel along with a brochure of the hotel.
We did hire an entertainer and so I included some information from his website to add to the scrapbook also.
When we compiled the guest list, I printed it out so she would know who we invited. I had asked for R.S.V.P.s through email and so I was able to print out all of the emails, both those saying they’d love to attend and those that were regrets. Some of the regrets actually wrote personal messages to give to my mom. So, they were given to her at the party and then put into her scrapbook with the other messages.
I also saved one of the invitations so she could see the invitation that went out to all of her friends.
Journaling can also be fun when planning a surprise party. For example, my mom did not want to go to the restaurant where the party was being held. We journaled about how we had to convince her that no one else could accommodate our family that night and how this place was the only one that served foods my sister could eat. When we arrived, we did not want to walk through the parking garage, and so we led my mom around the side of the restaurant. She truly thought we were all nuts, not knowing where we were going. These are great things to journal as a remembrance of the event.
During the party, we had multiple people taking photos. We of course were the last guests to arrive and I wanted photos of other guests as they arrived and of the hor d'orves table. And of course we wanted a photo of my mom walking in and being surprised.
We did take pictures throughout the evening and had a lot to work with when we went to create her album. My mom was able to see the party from start to finish through our eyes.
Beautiful Calla Lilies
The Calla Lilies are plants belonging to the Zantedeschia genus in the Araceae family. The genus contains seven plant species and they are all commonly referred to as Calla Lillies. Some of them have other common names as well. Zantedeschia aethiopica is also known as giant white arum lily and common arum lily. Zantedeschia albomaculata is sometimes sold as spotted arum lily, and Zantedeschia rehmannii is known as the pink arum lily. Zantedeschia elliottiana has a yellow shade and is therefore called yellow or golden arum lily. The other three species, Zantedeschia odorata, Zantedeschia jucunda and Zantedeschia pentlandii, are usually called just Calla Lilies.
All the Calla Lilies originate from the African continent and are found wild between north Malawi and South Africa. They are often referred to as Arum Lilies. The Calla Lilies should not be confused with the flowers found in the genus named Calla that can be found in the Araceae family. This genus contains only one species, the Calla palustris, and unlike the Calla Lilies, this plant is native to cool regions in the temperate zoon and grows wild in Europe, North America and northern Asia. Another source of confusion regarding the Calla Lilies is that they actually do not belong to the family of the lilies.
The Calla Lilies are all rhizomatous plants that can reach a height of 1-2.5 meters. The leaves will grow up to 45 centimetres. The name Calla is derived from the Greek language and means ‘beautiful’ and this is a very appropriate name since the Calla Lilies are appreciated world wide for their exquisite beauty. In regions too cold for these flowers, they are cultivated indoors in homes and greenhouses. When you plant your Calla Lily, it is important that the soil is free from salt since Calla Lilies are very sensitive to salt. As long as you provide your Calla Lily with appropriate soil, plenty of water and lot of sunlight it is actually a though and durable plant that grows fast. Use a nutritious soil that drains easily. Place your Calla Lily in direct sunlight or light shade. Calla Lilies will do best when the temperatures are kept over 70 degrees F.
An outdoor living Calla Lily will usually require no fertilization as long as it has been planted in rich soil. Indoor Calla Lilies, or outdoor Calla Lilies that are planted in pots, should be given liquid plant food regularly. You can either mix a very weak plant food solution and use every time you water your Calla Lily, or mix a little stronger – but still quite mild – solution and feed your plant every three weeks.
When the blossoming period is over, you should allow the foliage of the plant to mature. Remove the flowers as the start to fade and wither. Slowly decrease the amount of water until the leaves have turned black. The tubers need at least 3 months to rest before they can bloom again. Since the Calla Lily grows fast it will eventually require repotting, and this is the ideal time to do so.
All the Calla Lilies originate from the African continent and are found wild between north Malawi and South Africa. They are often referred to as Arum Lilies. The Calla Lilies should not be confused with the flowers found in the genus named Calla that can be found in the Araceae family. This genus contains only one species, the Calla palustris, and unlike the Calla Lilies, this plant is native to cool regions in the temperate zoon and grows wild in Europe, North America and northern Asia. Another source of confusion regarding the Calla Lilies is that they actually do not belong to the family of the lilies.
The Calla Lilies are all rhizomatous plants that can reach a height of 1-2.5 meters. The leaves will grow up to 45 centimetres. The name Calla is derived from the Greek language and means ‘beautiful’ and this is a very appropriate name since the Calla Lilies are appreciated world wide for their exquisite beauty. In regions too cold for these flowers, they are cultivated indoors in homes and greenhouses. When you plant your Calla Lily, it is important that the soil is free from salt since Calla Lilies are very sensitive to salt. As long as you provide your Calla Lily with appropriate soil, plenty of water and lot of sunlight it is actually a though and durable plant that grows fast. Use a nutritious soil that drains easily. Place your Calla Lily in direct sunlight or light shade. Calla Lilies will do best when the temperatures are kept over 70 degrees F.
An outdoor living Calla Lily will usually require no fertilization as long as it has been planted in rich soil. Indoor Calla Lilies, or outdoor Calla Lilies that are planted in pots, should be given liquid plant food regularly. You can either mix a very weak plant food solution and use every time you water your Calla Lily, or mix a little stronger – but still quite mild – solution and feed your plant every three weeks.
When the blossoming period is over, you should allow the foliage of the plant to mature. Remove the flowers as the start to fade and wither. Slowly decrease the amount of water until the leaves have turned black. The tubers need at least 3 months to rest before they can bloom again. Since the Calla Lily grows fast it will eventually require repotting, and this is the ideal time to do so.
America’s Ancient, Historical Hickory Trees
In 1792, William Bartram reported in his book, Travels, the discovery of a native shagbark hickory nut that he called ‘Juglans exaltata.’ Today, shagbark hickory is called ‘Carya ovata.’ Bartram reported that this shagbark hickory grove was cultivated in groves by the Indians west of Augusta, Ga.
Bartram documented that he saw 100 bushels of shagbark hickory nuts that were stored at just a single Indian family home. The nuts were pounded into a mash, and then boiled in water, where a white, oily liquid separated called ‘hickory milk.’ The liquid was described to be as sweet and rich as a fresh cream and was an active ingredient used by the Indians in cooking corn bread and hominy grits.
There remains some question whether or not the Indians near Augusta on the Altamaha River hickory groves as described by Bartram were actually planted as orchard trees or just harvested at a naturally located site. Many such productive groves occur along tidal creeks in Coastal Georgia, a few are left intact by land developers for the recreational value of the trees and the food value of the nuts that are gathered at one such Episcopal camp near Brunswick, Ga. along a tidal basin aquifer ‘Honeycreek,’ a tributary of the Satilla River.
The hickory cream that was recovered by the Indians for cooking purposes was also described by Indians from the Algonquian tribe in Virginia who called this cream “pawcohiccora,” thus the word ‘hickory’ was adapted, modified, and abbreviated by the English colonists.
The shelled nuts of hickory are greatly sought after and appreciated for the unique flavor, not only by birds and animals, but by cooks and gourmet nut fanciers as well. The shagbark hickory nut, when added to chocolate fudge, leaves a pleasurable, indelible memory to all who are lucky enough to have experienced this delicious encounter.
A group of entrepreneurs out West offer shagbark syrup made from a top secret recipe that is made from a white inner bark extract of the juice obtained in the spring from shagbark hickory trees. The extract is obtained by pressure cooking and straining the juices from the pulverized and shredded bark. The demand is so great for this bottled hickory flavoring, that it has never satisfied the market to chefs throughout the United States. Julia Child reports that one of her favorite gourmet preparations includes mixing the bark extract with bourbon as a marinade for ribs.
Every backyard chef with a grill appreciates the fine flavoring that hickory tree wood smoke transfers into meat, fish, and many other food items. Early colonists used hickory tree wood smoke to flavor, cure, and preserve meats in the famous smokehouses of Virginia.
In the natural state of hardwood forests, hickory trees have hybridized easily and readily within species to produce numerous variations and combinations of characteristics that possess the traditional vigor displayed in scientific intercrosses of species by academic professionals.
The difficulties that have delayed commercial orchard development basically lies in the extreme difficulty in successfully grafting 130 cultivar selections for nursery distributors.
Some hickory nuts have smooth, thin shells that can be easily cracked by squeezing two together in the hand, but other hickory nut shells are so thick and hard that they must be cracked by several vigorous hits from a heavy hammer.
Since hickory nuts are difficult to shell out into large pieces, it is beneficial to soak the nuts in water overnight before cracking. The shelled nuts then should be dried and placed in a cool, dark location until they are to be used in recipes.
Even though some cultivars can produce kernels up to 47% by weight, most nuts only shell out about 30% kernel. There is a great variability in hickory flavor from one cultivar to the next, however, they all have a high unsaturated fat content with strong medical antioxidant properties that transmits that characteristic spicy, sweet, buttery taste from the kernels.
A mature shagbark hickory tree is unmistakable in its shaggy, unkempt trunk appearance and its bright green, shiny leaves constantly moving in the breeze at the globular treetop. Young trees have a shiny, smooth bark that only begin to shred hair-like at an age of about 25 years.
Shagbark hickory trees are easy to transplant until about 4-5 feet tall, when a long taproot begins to anchor the tree to the ground with very few lateral roots. Because of these sturdy, deep growing taproots, and dense wood, the trees are among the best lawn specimens to plant in hurricane locations, since they appear invulnerable to wind damage with very straight trunks.
Several observations have been made on natural state hybridization between shagbark hickory ‘Carya ovata,’ and pecan trees, ‘Carya illinoinensis.’ The resulting nuts seem to have flavor and nut characteristics somewhere in between the two species and are being planted by nut hobbyists and some have found a place within some commercial pecan orchards to insure pollination of this genetic marvel named, ‘Hican.’
The many uses of shagbark hickory trees include fuel, wood, and furniture products and as a supplement to charcoal cooking as a smoking agent for taste and preservation of meats. Because of the dense wood, hickory is used in tool handles such as hammers and axes, as well as chairs, ladders, golf clubs, baseball bats, and skis.
Bartram documented that he saw 100 bushels of shagbark hickory nuts that were stored at just a single Indian family home. The nuts were pounded into a mash, and then boiled in water, where a white, oily liquid separated called ‘hickory milk.’ The liquid was described to be as sweet and rich as a fresh cream and was an active ingredient used by the Indians in cooking corn bread and hominy grits.
There remains some question whether or not the Indians near Augusta on the Altamaha River hickory groves as described by Bartram were actually planted as orchard trees or just harvested at a naturally located site. Many such productive groves occur along tidal creeks in Coastal Georgia, a few are left intact by land developers for the recreational value of the trees and the food value of the nuts that are gathered at one such Episcopal camp near Brunswick, Ga. along a tidal basin aquifer ‘Honeycreek,’ a tributary of the Satilla River.
The hickory cream that was recovered by the Indians for cooking purposes was also described by Indians from the Algonquian tribe in Virginia who called this cream “pawcohiccora,” thus the word ‘hickory’ was adapted, modified, and abbreviated by the English colonists.
The shelled nuts of hickory are greatly sought after and appreciated for the unique flavor, not only by birds and animals, but by cooks and gourmet nut fanciers as well. The shagbark hickory nut, when added to chocolate fudge, leaves a pleasurable, indelible memory to all who are lucky enough to have experienced this delicious encounter.
A group of entrepreneurs out West offer shagbark syrup made from a top secret recipe that is made from a white inner bark extract of the juice obtained in the spring from shagbark hickory trees. The extract is obtained by pressure cooking and straining the juices from the pulverized and shredded bark. The demand is so great for this bottled hickory flavoring, that it has never satisfied the market to chefs throughout the United States. Julia Child reports that one of her favorite gourmet preparations includes mixing the bark extract with bourbon as a marinade for ribs.
Every backyard chef with a grill appreciates the fine flavoring that hickory tree wood smoke transfers into meat, fish, and many other food items. Early colonists used hickory tree wood smoke to flavor, cure, and preserve meats in the famous smokehouses of Virginia.
In the natural state of hardwood forests, hickory trees have hybridized easily and readily within species to produce numerous variations and combinations of characteristics that possess the traditional vigor displayed in scientific intercrosses of species by academic professionals.
The difficulties that have delayed commercial orchard development basically lies in the extreme difficulty in successfully grafting 130 cultivar selections for nursery distributors.
Some hickory nuts have smooth, thin shells that can be easily cracked by squeezing two together in the hand, but other hickory nut shells are so thick and hard that they must be cracked by several vigorous hits from a heavy hammer.
Since hickory nuts are difficult to shell out into large pieces, it is beneficial to soak the nuts in water overnight before cracking. The shelled nuts then should be dried and placed in a cool, dark location until they are to be used in recipes.
Even though some cultivars can produce kernels up to 47% by weight, most nuts only shell out about 30% kernel. There is a great variability in hickory flavor from one cultivar to the next, however, they all have a high unsaturated fat content with strong medical antioxidant properties that transmits that characteristic spicy, sweet, buttery taste from the kernels.
A mature shagbark hickory tree is unmistakable in its shaggy, unkempt trunk appearance and its bright green, shiny leaves constantly moving in the breeze at the globular treetop. Young trees have a shiny, smooth bark that only begin to shred hair-like at an age of about 25 years.
Shagbark hickory trees are easy to transplant until about 4-5 feet tall, when a long taproot begins to anchor the tree to the ground with very few lateral roots. Because of these sturdy, deep growing taproots, and dense wood, the trees are among the best lawn specimens to plant in hurricane locations, since they appear invulnerable to wind damage with very straight trunks.
Several observations have been made on natural state hybridization between shagbark hickory ‘Carya ovata,’ and pecan trees, ‘Carya illinoinensis.’ The resulting nuts seem to have flavor and nut characteristics somewhere in between the two species and are being planted by nut hobbyists and some have found a place within some commercial pecan orchards to insure pollination of this genetic marvel named, ‘Hican.’
The many uses of shagbark hickory trees include fuel, wood, and furniture products and as a supplement to charcoal cooking as a smoking agent for taste and preservation of meats. Because of the dense wood, hickory is used in tool handles such as hammers and axes, as well as chairs, ladders, golf clubs, baseball bats, and skis.
A Japanese Garden is Not Your Ordinary Garden
Japanese gardening is much different from the Western style garden. Most would say that a Japanese garden is far more soul soothing and inspires meditation. Japanese gardening is a cultural form of gardening that is meant to produce a scene that mimics nature as much as possible. Using trees, shrubs, rocks, sand, artificial hills, ponds, and flowing water the garden becomes an art form. The Zen and Shinto traditions are both a large part of Japanese gardening and, because of this; the gardens have a contemplative and reflective state of mind.
The basic methods of scenery in are a reduced scale, symbolization, and borrowed views. The reduced scale is the art of taking an actual scene from nature, mountains, rivers, trees, and reproducing it on a smaller scale. Symbolization involves generalization and abstraction. An example of this would be using white sand to suggest the ocean. Borrowed views refer to artists that would use something like an ocean or a forest as a background, but it would end up becoming an important part of the scene.
There are two types of Japanese gardening. The tsukiyami garden is a hill garden and mainly composed of hills and ponds. The hiraniwa, which is the exact opposite of the tsukiyami garden, is a flat without any hills or ponds.
The basic elements used in Japanese gardening include rocks, gravel, water, moss, stones, fences, and hedges. Rocks are used as centerpieces and bring a presence of spirituality to the garden. According to the Shinto tradition, rocks embody the spirits of nature. Gravel defines surface and is used to imitate the flow of water when arranged properly. Stones create a boundary and are sculpted into the form of lanterns. Water; whether it is in the form of a pond, stream, or waterfall, is an essential part of a Japanese garden. It can be in the actual form of water or portrayed by gravel, but no matter what, it is crucial to a Japanese gardens balance.
There are several forms and types of plants that are signature of Japanese gardening, the main one being Bonsai. Bonsai is the art of training everyday, average plants, such as Pine, Cypress, Holly, Cedar, Cherry, Maple, and Beech, to look like large, old trees just in miniature form. These trees range from five centimeters to one meter and are kept small by pruning, re-potting, pinching of growth, and wiring the branches.
A garden is a wonderful place to relax and meditate. Whether it is a Japanese garden or Western world garden, designing, building, and planting is a great family event.
The basic methods of scenery in are a reduced scale, symbolization, and borrowed views. The reduced scale is the art of taking an actual scene from nature, mountains, rivers, trees, and reproducing it on a smaller scale. Symbolization involves generalization and abstraction. An example of this would be using white sand to suggest the ocean. Borrowed views refer to artists that would use something like an ocean or a forest as a background, but it would end up becoming an important part of the scene.
There are two types of Japanese gardening. The tsukiyami garden is a hill garden and mainly composed of hills and ponds. The hiraniwa, which is the exact opposite of the tsukiyami garden, is a flat without any hills or ponds.
The basic elements used in Japanese gardening include rocks, gravel, water, moss, stones, fences, and hedges. Rocks are used as centerpieces and bring a presence of spirituality to the garden. According to the Shinto tradition, rocks embody the spirits of nature. Gravel defines surface and is used to imitate the flow of water when arranged properly. Stones create a boundary and are sculpted into the form of lanterns. Water; whether it is in the form of a pond, stream, or waterfall, is an essential part of a Japanese garden. It can be in the actual form of water or portrayed by gravel, but no matter what, it is crucial to a Japanese gardens balance.
There are several forms and types of plants that are signature of Japanese gardening, the main one being Bonsai. Bonsai is the art of training everyday, average plants, such as Pine, Cypress, Holly, Cedar, Cherry, Maple, and Beech, to look like large, old trees just in miniature form. These trees range from five centimeters to one meter and are kept small by pruning, re-potting, pinching of growth, and wiring the branches.
A garden is a wonderful place to relax and meditate. Whether it is a Japanese garden or Western world garden, designing, building, and planting is a great family event.
Tuesday, January 26, 2010
A Healthy Cat Knows What Tastes Good
As all cat owners know, a feline can be a wonderful addition to any
family. One of the most basic aspects of cat ownership is proper health
care for the cat. Health care for a cat encompasses a wide array of
vaccine shots, flea protection, vet visits, medications, and even proper
exercise.
However, the most important aspect of cat health is also often
overlooked. People spend hundereds of hours and thousands of dollars over the
lifetime of a cat to keep it healthy, but most cat owners don’t pay
nearly enough attention to the proper cat food.
The right cat food is absolutely essential to a healthy, happy cat.
But what is the best cat food for your cat? While each cat will have
slightly different nutritional needs, there are some general rules that
must be considered when looking for cat food.
First of all, cats (like their human owners) need a high quality diet.
This means the best types of protein, fats, carbs, and the less
preservatives and chemical additives, the better. Most of the research
available online does not compare specific brands of cat food, as much as
specific ingredients to feed your cat, and which to stay away from!
Cats need a high protein diet. Wild cats are very carnivorous, and cats
derive a great deal of their nutritional needs from protein. House
cats, while not wild, still have many of the same nutritional needs as
their wild feline ancestors. So, the most important ingredient in any cat
food is protein.
Carbohydrates are also an important part of a cats diet, though not as
important as protein. Cats really should derive the majority of their
nutritional needs from protein, so cat foods that are high in
carbohydrates may not necessarily be the best for them.
Interestingly enough, many of the premium brands of cat food, such as
Eukanuba and Innova offer exactly what most cats need, and aren’t
necessarily more expensive in the long run. This is because high end cat
foods need a smaller serving amount than the low end cat foods to give a
cat all the nutrients they need to be satisfied and healthy.
When comparing a premium brand such as Eukanuba, to a lower cost brand
such as Purina, the cost difference for the recommended serving size is
only a nickel a day. Furthermore, because a cat will eat less of the
high end cat food, their waste will be reduced. This can cut down on the
frequency of litter replacement and litter box related chores.
Another aspect of cat food to be considered is the quality of the
protein in the food. Because of the way many pet food companies describe the
meat in the food, it can be difficult to figure out exactly what the
difference between “chicken flavored”, and “chicken dinner” is.
Food that contains “chicken meal” can only be made from the skin,
flesh, and bones only. This is really the best type of protein for a cat.
Food that has “meat byproducts” can contain nearly any animal parts, and
are of lower quality than “chicken meal”. Food that is “chicken
flavored” only has to taste like chicken, but may not contain any animal meat
at all. Also, chicken is generally better than beef for cats.
And it goes without saying, preservatives, as well as artificial
colors, should be avoided whenever possible. Although specific research is
lacking on this subject, we do know that preservatives and artificial
colors can have a negative impact on human health. It is only logical that
cats will also be negatively affected by artificial colors and
preservatives in their cat food.
family. One of the most basic aspects of cat ownership is proper health
care for the cat. Health care for a cat encompasses a wide array of
vaccine shots, flea protection, vet visits, medications, and even proper
exercise.
However, the most important aspect of cat health is also often
overlooked. People spend hundereds of hours and thousands of dollars over the
lifetime of a cat to keep it healthy, but most cat owners don’t pay
nearly enough attention to the proper cat food.
The right cat food is absolutely essential to a healthy, happy cat.
But what is the best cat food for your cat? While each cat will have
slightly different nutritional needs, there are some general rules that
must be considered when looking for cat food.
First of all, cats (like their human owners) need a high quality diet.
This means the best types of protein, fats, carbs, and the less
preservatives and chemical additives, the better. Most of the research
available online does not compare specific brands of cat food, as much as
specific ingredients to feed your cat, and which to stay away from!
Cats need a high protein diet. Wild cats are very carnivorous, and cats
derive a great deal of their nutritional needs from protein. House
cats, while not wild, still have many of the same nutritional needs as
their wild feline ancestors. So, the most important ingredient in any cat
food is protein.
Carbohydrates are also an important part of a cats diet, though not as
important as protein. Cats really should derive the majority of their
nutritional needs from protein, so cat foods that are high in
carbohydrates may not necessarily be the best for them.
Interestingly enough, many of the premium brands of cat food, such as
Eukanuba and Innova offer exactly what most cats need, and aren’t
necessarily more expensive in the long run. This is because high end cat
foods need a smaller serving amount than the low end cat foods to give a
cat all the nutrients they need to be satisfied and healthy.
When comparing a premium brand such as Eukanuba, to a lower cost brand
such as Purina, the cost difference for the recommended serving size is
only a nickel a day. Furthermore, because a cat will eat less of the
high end cat food, their waste will be reduced. This can cut down on the
frequency of litter replacement and litter box related chores.
Another aspect of cat food to be considered is the quality of the
protein in the food. Because of the way many pet food companies describe the
meat in the food, it can be difficult to figure out exactly what the
difference between “chicken flavored”, and “chicken dinner” is.
Food that contains “chicken meal” can only be made from the skin,
flesh, and bones only. This is really the best type of protein for a cat.
Food that has “meat byproducts” can contain nearly any animal parts, and
are of lower quality than “chicken meal”. Food that is “chicken
flavored” only has to taste like chicken, but may not contain any animal meat
at all. Also, chicken is generally better than beef for cats.
And it goes without saying, preservatives, as well as artificial
colors, should be avoided whenever possible. Although specific research is
lacking on this subject, we do know that preservatives and artificial
colors can have a negative impact on human health. It is only logical that
cats will also be negatively affected by artificial colors and
preservatives in their cat food.
A Golden Retriever Might Be the Right Addition to Your Family
Selecting the right pet for you and your family is an important decision. There are several hundred breeds of dogs from around the world so your choices are virtually limitless.
The American Kennel Club categorized the different breeds by groups with each group having distinguishing characteristics that are shared by all the breeds in it. The Golden Retriever is in the Sporting Group.
The Sporting Group is made up of some of the oldest and most popular breeds. Many of the dogs in this category were bred for hunting although most people who own sporting dogs only keep them as family pets, rather than hunters. The hunting traits, however, create some of the most enjoyable aspects of owning a sporting dog. Goldens are natural retrievers, so you can enjoy them fetching a tennis ball for what seems like forever. Another trait is their outgoing personality, making sporting dogs enthusiastic and responsive partners.
The Golden Retriever was bred to be tough and strong. Don’t let the happy, silly face fool you. While any Golden will delight in lazing around the house or wrestling on the floor with your family, the breed is particularly adept in the field.
As puppies, Goldens are full of energy and can be especially mouthy. Make sure you direct your puppy's need to chew to appropriate chew toys. Remember, puppies aren't fussy and don't discriminate. A chair leg works as well for them as a sterilized bone. Goldens are very trainable, athletic, and good-natured. They have a keen desire to please. You can find them performing with tails wagging and eyes shining in the obedience, agility, and fly ball arenas. They are also excellent with children.
The Golden Retriever is generally light yellow to deep golden honey in color. The coat tends to get a little deeper in color after the first year. They tend to be about twenty-four inches tall at the withers (shoulders), with females being slightly shorter. Their coat should be long and either flat or wavy. They'll need to be brushed properly or their coat will form thick mats
So, if you are looking for a loyal companion that will be great with kids or adults, you should definitely find a local breeder and spend some time getting to know a Golden.
The American Kennel Club categorized the different breeds by groups with each group having distinguishing characteristics that are shared by all the breeds in it. The Golden Retriever is in the Sporting Group.
The Sporting Group is made up of some of the oldest and most popular breeds. Many of the dogs in this category were bred for hunting although most people who own sporting dogs only keep them as family pets, rather than hunters. The hunting traits, however, create some of the most enjoyable aspects of owning a sporting dog. Goldens are natural retrievers, so you can enjoy them fetching a tennis ball for what seems like forever. Another trait is their outgoing personality, making sporting dogs enthusiastic and responsive partners.
The Golden Retriever was bred to be tough and strong. Don’t let the happy, silly face fool you. While any Golden will delight in lazing around the house or wrestling on the floor with your family, the breed is particularly adept in the field.
As puppies, Goldens are full of energy and can be especially mouthy. Make sure you direct your puppy's need to chew to appropriate chew toys. Remember, puppies aren't fussy and don't discriminate. A chair leg works as well for them as a sterilized bone. Goldens are very trainable, athletic, and good-natured. They have a keen desire to please. You can find them performing with tails wagging and eyes shining in the obedience, agility, and fly ball arenas. They are also excellent with children.
The Golden Retriever is generally light yellow to deep golden honey in color. The coat tends to get a little deeper in color after the first year. They tend to be about twenty-four inches tall at the withers (shoulders), with females being slightly shorter. Their coat should be long and either flat or wavy. They'll need to be brushed properly or their coat will form thick mats
So, if you are looking for a loyal companion that will be great with kids or adults, you should definitely find a local breeder and spend some time getting to know a Golden.
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