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tatetori2

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Reply with quote  #401 

                           Zucchini Soup  serves 6

 
2 pounds zucchini (about 5 small,do not use large because of the seeds)
5 tablespoons of onions or shallots finely chopped
4 tablespoons of butter
4 cups chicken broth(or bouillon)
1 1/2 teaspoons curry powder
1 teaspoon of salt(I used bouillon so I didn't add salt)
 
Slice zucchini across in 1/4 inch slices. Melt butter in large skillet and as soon as it is foaming put in the zucchini and onions. Cover and sauté for 10 minutes stirring often. The zucchini should be soft but not browned. Put 1/2 the zucchini in the blender with the liquid, curry powder and salt blend for 1 minute. Repeat with the rest. Combine both batches in bowl and keep warm.
  Enjoy!

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Reply with quote  #402 
Mary or Eileen,

when you make ravioli's at home, do you use a pasta machine?  Also, there is
a machine that you roll the dough in so that it comes out flat. Then you cut
the rounds or squares and fill.
the question: do you use the dough flattener (?) to roll out the dough/and where did you purchase it? Does it do a good job? I wanted to buy one and
was told they don't work very well.
do you use that large (cookie sheet size) template to cut the ravioli's or individial cutters?
Thanks,


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tatetori2

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Reply with quote  #403 
My grandmother made them by hand. Just made the dough rolled out strips about 5 in wide and 12 long . The she put a tablespoon (I think she never measured) of ricotta mixture( ricotta ,chopped parsley, 2 eggs , salt and pepper to taste) put a stripe of pasta the same size on top, cut between the ricotta then with a fork pressed the edges around each ravioli. She later bought a pastry wheel(looks like a pizza cutter but is make crinkle edges) and used that instead of the fork. She did everything by hand. Then she put them on cookie sheets lined with wax-paper and put them in the freezer till frozen then transferred them into plastic bags. She always made about 150 ravioli for each Holiday.

We  have a pasta machine. I'm not sure which machine you are talking about. We have the kind that you put a ball of dough through rollers, to make the strips . You have to run it through 3 times on 3 different settings to get the right thickness. You crank it by hand or there is a motor that you attach. We also have a pasta machine that has different fronts you can change ,one is for ravioli , it's a circle with a 2" slit where the dough would come out. This machine makes the dough ,first you add the ingredients, it mixes it for 5 minutes then you take off a part and it goes through the machine and comes out to what ever kind of pasta you want. It makes short pasta, spaghetti, and strips for ravioli and lasagna.  They all work great. The machine last machine I mentioned is a pain to clean. Hope that helps.

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Reply with quote  #404 
sorry I wasn't clear.

One machine makes the dough. The other machine flattens it.  One is electric and the other one seems to be rolled by hand. For some reason I thought it would be fun to make ravioli.  Maybe it's a challenge..lol.

Thanks Mary!

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tatetori2

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Reply with quote  #405 

It's not hard at all Dixie just time consuming and messy. I don't mind cooking or baking at all it's the clean up that makes me crazy LOL


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Mary and Cole
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Reply with quote  #406 
im writting down all of these..lol! on page 5..my bf did say he needed to bulk up. I'll drop a recipe in when i get home
maybebaby

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Reply with quote  #407 
south african Babotie, got this online
2 onions, thinly sliced
1 apple, chopped
2 tbsp. butter
2 lbs. ground round
2 c. milk
2 eggs
2 slices bread
3 tsp. curry
2 tbsp. sugar
2 tbsp. vinegar
2 tsp. salt
1/4 tsp. pepper
1/4 c. raisins
6 bay leaves
1 tsp. turmeric
Soak bread in 1 cup milk. Saute onion and apple in butter. Mix meat, bread, milk, onion, apple curry, sugar, 1 egg, vinegar, salt, pepper, raisins, and turmeric. Put in casserole, garnish with bay leaves. Beat 1 egg and 1 cup milk. Pour over top of casserole. Bake at 350 degrees for 1 1/2 hours.

Cook rice. Add cinnamon, salt, turmeric, 1/2 cup raisins, butter, brown sugar.

my boyfriend is south african and said it's just like his grandma used to make. gives him the warm and fuzzies.

tatetori2

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Reply with quote  #408 


Cheese Tortellini Soup with Cannellini,Kielbasa and Kale

Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale
2 tablespoons olive oil
12 ounces fully cooked smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
10 cups canned low-salt chicken broth
4 cups chopped kale (1/2 bunch)
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 9-ounce package cheese tortellini

1 cup grated Asiago cheese* or Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.


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Reply with quote  #409 
Hey Mar...just tried to call ya, this sounds deeelicious...I'm going to make it during the week, we are in for MORE snow, so this sounds just about right.
luv,
G

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Reply with quote  #410 
In Texas, nothing is over the Top when it comes to Bacon or BBQ
Bacon Explosion: The BBQ Sausage Recipe of all Recipes BBQ Addicts ...
Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? ...
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/ - Cached - Similar



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Deborah Pallone
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Harlees_mom47

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Reply with quote  #411 
Here's my favorite cookies of all time. I got this off from the food network website. Hope you like them too.

Chocolate Gooey Butter Cookies

Ingredients

  • 1 (8-ounce) brick cream cheese, room temperature
  • 1 stick butter, at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (18-ounce) box moist chocolate cake mix
  • Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.


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''A friend is someone who understands your past, believes in your future, and accepts you just the way you are.” ----I love you Harlee!!------My name is Ashley.
**I miss you Harlee and I will always love you. Be good for your new mommy, Beth. Hope to see you again one day♥♥**
pallone

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Reply with quote  #412 
For those of you that gave up snacks at Lent...........you are 2 minutes away from Purgatory with this recipe

Directions

                       

               

Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt in a large mug until smooth. Microwave until puffed, about 2 minutes.



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tatetori2

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Reply with quote  #413 
Deb are you trying to kill me. I'm trying this one . Can have it any time too because it's a drink not a snack.

I'm also trying Harlee's Mom 's(sorry don't know your name) recipe the one before yours. It sounds wonderful

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Reply with quote  #414 
http://candlefind.com/uploads/images/Holiday/St%20Patricks%20Day/St%20Patricks%20Day.gif
 

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Reply with quote  #415 
Made this last weekend, easy and wayyy good
Paula Deans Peach Cream tart


http://www.foodnetwork.com/recipes/paula-deen/peach-cream-tart-recipe/index.html

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Reply with quote  #416 
Hi , I hope you like the cookies, I love them. My name is Ashley. Here's another cookie recipe-----


Chocolate and Coconut Lace CookiesPicture of Chocolate and Coconut Lace Cookies Recipe

Ingredients

  • 3/4 cup light brown sugar
  • 1/2 cup sweetened, flaked coconut
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/4 cup flour
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 (4-ounce) bar bittersweet (62 percent cacao) chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.

In a large bowl, mix together the sugar, coconut, melted butter, flour, vanilla, and salt.

Using a 1/2-ounce cookie scoop or a tablespoon, scoop 6 balls of dough, 3 to 4 inches apart, on each baking sheet. Lightly flatten the tops of the dough. Cook until golden, 8 to 10 minutes. Allow the cookies to cool on the parchment paper, about 15 minutes.

Place the chocolate in a bowl and place over a pan of barely simmering water. Stir until the chocolate has melted. Using a fork, drizzle the tops of the cookies with the melted chocolate. Freeze the cookies until the chocolate has set, about 5 minutes. Remove the cookies from the freezer and store in an airtight container at room temperature.

Cook's Note: If the cookies have baked into one another, use a knife or metal spatula to separate the cookies then allow to cool.


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''A friend is someone who understands your past, believes in your future, and accepts you just the way you are.” ----I love you Harlee!!------My name is Ashley.
**I miss you Harlee and I will always love you. Be good for your new mommy, Beth. Hope to see you again one day♥♥**
tatetori2

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Reply with quote  #417 

Harlee's mom I made the choco gooey butter cookies. They are excellent


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Reply with quote  #418 
Eat your hearts out--Martha loves ME

With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams.

Be sure to use unsweetened dried coconut, sometimes labeled "desiccated."

Yield Makes about 7 dozen
  • Ingredients
  • 2 cups finely ground graham crackers (from 15 rectangles)
  • 3 cups (10 ounces) finely shredded unsweetened coconut
  • 5 ounces semisweet chocolate, finely chopped
  • 2 ounces milk chocolate, finely chopped
  • 1 cup plus 3 tablespoons granulated sugar
  • 1 stick ( 1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
  • 3 large eggs plus 5 large egg yolks
  • 12 ounces cream cheese, room temperature

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.

  2. Stir together graham cracker crumbs and 2 cups coconut.

  3. Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.

  4. Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.

  5. Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.

  6. Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.

  7. Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.

  8. Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts. Serve immediately, or refrigerate in an airtight container for up to 1 week.



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Deborah Pallone
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Reply with quote  #419 
Yummy
http://southernfood.about.com/od/vealcutlets/r/bln577.htm


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Reply with quote  #420 
This reminds me of Mary's great Cheese cake
                                                                                                                       
Lemon Ricotta & Mascarpone Cheesecake                                         | Print |                
       
                Monday, 25 April 2011 14:04        
I love the light texture of a good ricotta cheesecake but by adding mascarpone to the mixture, the cheesecake becomes creamier while remaining very light. I made this light cheesecake yesterday for our Easter dessert and really was pleased how it turned out. It was moist, light, with just a hint of lemon flavor. Along with lemon zest, I used Fiori di Sicilia, which I buy at King Arthur flour. I love the combination of citrus and vanilla in this extract, and use it often in a lot of my baked goods. If you do not have Fiori di Sicilia, you can use half a teaspoon of vanilla extract, and half a teaspoon of lemon extract. This is a cheesecake that can be made crustless as in the version I made yesterday, or you can add your favorite graham or pastry crust. If your ricotta cheese is very wet, drain it in a sieve over a bowl for an hour or so which will ensure a creamier cheesecake. This cheesecake is delicious simply dusted with powdered sugar, drizzled with a fruit puree, or topped with fresh berries as shown in my photos.
 

Serves 8 to 10
by Deborah Mele
 

2 Pounds Ricotta Cheese

1 Pound Mascarpone Cheese

1 1/2 Cups Granulated Sugar

6 Large Eggs

2 Large Egg Yolks

Zest From 1 Large Lemon

1 Teaspoon Fiori di Sicilia (See Note Above)

Powdered Sugar


To Serve:

1 Pint of Fresh Strawberries, Sliced & Tossed With 1/2 Teaspoon Lemon Zest And 2 Teaspoons Sugar


Preheat oven to 325 degrees F. Generously butter a 9 inch spring-form pan, then cover bottom and sides with aluminum foil. Place spring-form pan into a larger casserole dish and pour in enough water to come up the sides of the spring-form pan by 1 inch.

Using a mixer, beat together the ricotta, mascarpone and sugar until light and fluffy. Add the eggs and egg yolks one at a time beating between each. Add the lemon zest and Fiori di Sicilia (or extracts) and mix until blended. Pour the batter into your prepared spring-form pan and bake for 1 1/2 hours. Turn the oven off, and let the cheesecake sit in the oven for another 30 minutes. Remove the pan from the oven and let cool to room temperature. Use a sharp knife to help loosen the sides of the cheesecake from the pan and place on a plate. Refrigerate the cheesecake for several hours before serving. Just before serving sprinkle with powdered sugar. Serve small slices topped with sliced macerated berries.

Buon Appetito!
Deborah Mele 2011



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Deborah Pallone
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pallone

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Reply with quote  #421 
toooooooooo cute

Berry Pie Pops (Pie on a Stick)

                                       

Be the first to review this recipe

       
TOTAL TIME:1 hr 50 min
       
Prep:50 min
       
Inactive Prep:30 min
       
Cook:30 min
       
 
       
YIELD:8 pie pops
       
LEVEL:Intermediate

Ingredients

  • Perfect Pie Dough, recipe follows
  • Flour, for dusting
  • Berry Pie Filling, recipe follows
  • 1 egg, beaten
  • Turbinado sugar, for dusting
recipe tools
                       
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       
PERFECT PIE DOUGH:
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled
  • 6 to 8 tablespoons ice cold water
BERRY PIE FILLING:
  • 1 1/2 cups mixed fresh raspberries and strawberries
  • 1/4 cup plus 2 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice

Directions

       
This recipe is great to do with your children. You can make these into different shaped Berry Pie Pops such as hearts or stars.
       
Special equipment: 8 (6-inch) lollypop sticks, 2 1/2-inch round cookie cutter

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Roll out the Perfect Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.

Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling. Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn't stick to the pie dough.) Brush the tops of each pie pop with egg wash and sprinkle with turbinado sugar. Use a paring knife to cut small vents in each pop.

Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging in.
       
In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.

Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
       
Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.



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Deborah Pallone
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Reply with quote  #422 
http://ediblecrafts.craftgossip.com/files/2009/07/flagcake-300x223.jpg
 

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tatetori2

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Reply with quote  #423 

 Cheese Ball

Ingredients:

2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded*
1 8-oz.) package cream cheese, softened
2 (4-oz.) goat cheese logs, softened
1/2 teaspoon pepper

Crackers and assorted vegetables

Directions:

1. Stir together first 4 ingredients.
2. Shape mixture into a ball 
3. Smooth ball's entire surface with metal spatula or table knife. 
4. Serve with crackers and assorted vegetables.


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Reply with quote  #424 

Bella is about to turn 1yr old & I would love to bake her a cake. I don't know what is safe to feed her. I went to some of those sites listed for mastiff things and NONE had any cakes just cookies although one had a larger cookie. I just can not get the idea of her digging into a cake out of my head nor the laughs that would insue. Any help recipe would be great and thanks in advance.


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Reply with quote  #425 
I made this last night - OK - so Good by diet, but what a way to go!

Preacher Cake – from the newspaper

 

Cake.. oven – 350

1 cup sugar

2 cups all purpose flour

2 eggs

2 teaspoons baking powder

½  teaspoon salt

2 teaspoons vanilla

½ cup nuts ( walnuts are good – I used 1 full cup)

1 can crushed pineapple, 20oz, juice and all

            Mix dry ingredients, add wet ingredients, mix, pour into 9 X 13 greased baking pan. Bake 25-35 minutes.  Cool cake, frost..

 

Frosting …

1 package cream cheese, softened

¼ cup butter

1 ¾ cup powdered sugar

¼ teas salt

2 teaspoons vanilla

1 cup nuts (walnuts work well)

 

 

 


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We do not breed often, but we do our best to breed top quality mastiffs
with excellent pedigrees to back them up. All breedings are carefully planned to produce
the very best mastiffs, sound in both body and mind, beautiful and strong,
representing the true mastiff standard.

We fully test our dogs. We believe that a person that "just wants a pet" has a right
to own a beautiful, well bred dog that is sound and healthy
every bit as much as someone wanting a "show dog".
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