About a month ago I noticed a cat w/ a very serious condition of mange hanging around my neighborhood. I had not seen this cat b4 it was obvious that he was in a terrible state, w/most of his hair missing very thin. ='[ He only came out at night I was unsuccessful in my attempts to trap hopefully help it. Its been 3wks since Ive last seen him. I have 4 cats of my own (all outdoor/indoor neutered) 1 has since died 'mysteriously' 2 have begun losing patches of hair around the neck area. It was a terrible loss for me when I discovered that Allen had died I am still grieving. I do not want to lose Kit Fisto or Lite Bulb to this terrible torturous disease (mange). I do not have the $$ right now to get them both (or even 1) treated by a vet its so frustrating when I know they need me. The Lime Sulfur Dip method for treatment of feline mange is the most common in my online research. Is this safe for cats? What are the risks? What about homemade remedies? Please help...
We lived in Key West for 4 years, 1978-1982. After a meal on the uncooked Bar, we continuously went to El Cacique eating place on Duval highway, on Saturday night, for Key Lime Pie. that they had the wonderful Key Lime Pie on the island. A slice of their pie and staring on the sunlight set at Mallory sq., replaced into the ideal thank you to end the day and start up the night. Your question makes me long for the simplier existence.
I have made this several times, very good, quick and easy! Ingredients 1 (9 inch) prepared graham cracker crust 2 (8 ounce) packages cream cheese, softened 1 (14 ounce) can sweetened condensed milk 2 lemons, juiced 1 teaspoon lemon zest Directions 1.In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
1/2 cup fresh lime juice (12 to 15 key limes or 3 to 4 common limes) 4 teaspoons grated lime zest 4 egg yolks 1 - 14 ounce can sweetened condensed milk 11 graham crackers 3 tablespoons granulated sugar 5 tablespoons unsalted butter, melted It's easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits. Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready. HOW TO MAKE AT HOME 1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes 2. Beat in milk, then juice and set aside at room temperature till it thickens. 3. Preheat oven to 325 degrees. 4. Mix graham cracker crumbs and sugar in another bowl. 5. Add butter and stir with a fork until well blended. 6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan. 7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature. 8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken. 9. Remove from oven and cool to room temperature. 10. Refrigerate for at least three hours until well chilled. Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.
