I'm so glad! It's good to hear some happy news. Daisy is a lucky cat, and I'm sure she'll return the favor with lots of love for your dd.

Thanks, guys. I'm still interested in others, too, if there are any more ideas.

No, I'm really glad you did mention Fenzi; I just knew they existed, didn't have any experience with them. Thanks!

I need to replace dd15's usual obedience class for her dog with something online, if possible. She's doing advanced basic obedience for the second time, but has gone back after a break of about a year, thinking she does maybe want to start taking part in obedience trials, trying to fine-tune things that hadn't worried her before, like precise sitting position. Anyway, if I refuse to take her to her regular class (which hasn't thought it necessary to close yet, despite most people there being retirees!), she's going to spontaneously combust unless I can provide an interesting alternative. Are there any classes or trainers that you can recommend? It doesn't have to be obedience, necessarily, though agility was a flop with this dog. I was looking at Fenzi Dog Sports, which seems to have some classes on fear issues, and Karen Pryor. Are these good, and are there others you'd suggest? I don't want to get into paying large amounts, but I'd be happy to get a couple/few less expensive classes to keep her occupied, or maybe more for a really good class. She's already watched a lot on YouTube, though I'm not sure precisely what. I'll be grateful for any suggestions.

If they've been accustomed to indoor temperatures, I'd bring them in at night for a while longer, under those circumstances. Sorry-- I know it's a pain. They might do all right, but one night isn't much time for hardening off, and I just wouldn't want to risk leaving them out. Maybe move them into a garage?

What an attentive, bright-eyed sweetie!

Wow! That is so beautiful. Thank you for sharing your trip with us. I've been enjoying the thread so much.

This sounds like a great idea for our situation, and I'm wondering if anyone has other suggestions. Based on all the descriptions of risk factors, dh sounds like he'd be in danger of serious illness if/when he were to encounter Covid-19. He's over sixty, with a history of respiratory issues. If we get a respiratory bug, he's always sicker than the rest of us, and it always lasts longer. He works with lots of people from all over, and he can't avoid getting fairly close to them. Other than making sure normal prescriptions are filled (with extras if possible), inhalers, antihistamines, etc., and keeping over the counter meds, thermometers and an oximeter on hand, is there anything else we could do? Good nutrition, good hygiene...then what? I wouldn't have thought of the oximeter, so maybe there's more. A blood pressure cuff? What else? I kind of doubt his workplace would let him wear a mask or gloves, but this situation might change some norms, perhaps. And, a separate thought-- do you all suppose schools that normally send kids on class trips in the spring are thinking about staying home this year? Has anyone heard anything about that?

I'm glad the twins are enjoying some extra indulgences. Hugs to you. I can't imagine how stressful this must be. I hope the water bombing can knock back the fire, and maybe you even get some rain.

Yep. It might be a choice between that and a great big stock pot.

It's essentially easy, yet with a few tricky bits. 😉 One of which is figuring out how long your family likes them soaked and/or simmered to reduce the salt. We don't soak, but do simmer, and slice very, very thinly, so the saltiness isn't a problem. My personal least-favorite bits are sawing off the hock if it's long enough to require that, and removing the hot ham from the deep, simmering water without dumping the hot greasy water all over myself and the kitchen. But the end result is awfully good. Maybe the 24 quart would work. I just measured what's left of the ham in the fridge (fully cured, remember: these things last), and it's 17 inches long. Thanks! We've almost finished this year's ham, fwiw.

Right, sorry. I mean the kind that's cured for a year. Maybe I need to edit my title. See, I know they *sell* these hams, and I know you can't buy a boiler except as an antique, because I tried to buy my brother a new one as a wedding present years ago and it just wasn't available. So people have to cook them in something. Or maybe we all have our mothers' boilers...

Okay, thanks. This is what I'm used to https://www.smithfieldmarketplace.com/about-country-hams Scroll down and they give cooking instructions. So, for a ham like this, just use a roasting pan with water under the rack, covered with aluminum foil? If that would work, I could skip the boiler altogether, since we usually don't soak the ham first. I could get used to that.

So no simmering at all? Are you cooking a Smithfield type? How long do you bake it? The ones I'm familiar with usually simmer, very slowly, for six hours or so. They're pretty big: when we get to the glazing part, after they've simmered, they just barely fit in my big turkey roaster, and maybe protrude slightly over the edge.

And if so, what sort of boiler or pot do you use to simmer them? This is a Very Important Yearly Ritual for us: a good ham, slowly simmered in an old ham boiler on Christmas Eve, to be served for Christmas dinner. The boiler is similar to these: https://www.ebay.com/b/Copper-Boiler/1433/bn_55188353 My boiler is an old inherited one which works fine, but my cooktop needs to be replaced, and I'm seriously thinking of getting an induction one. The boiler will not work on an induction cooktop. I know it's possible to use the little disks which transfer heat from the induction stove to a pan which otherwise won't work, but I'm wondering if there's a better way. So, what else do people cook their hams in? There must be some way people do this.

Thinking of you all. I'm so glad you're safe.

I haven't had anything helpful to offer, Quill, but I've been following along and thinking of you.

We sent the DE transcripts by Parchment, also, as soon as final grades were reported.

I'm sorry, Stella. I can't imagine how hard that must be.

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No argument there. I figure the social worker can sort that part out, I just don't want to be the bystander who has a hint of problems but does nothing.

The counselor responded quickly to my email this morning and said he'd ask the social worker to check in with the girl, so that at least is in the works. He didn't answer my question about whether the school had any sort of food pantry or backpack program, beyond individual teachers providing snacks. I may follow up about that. I'd be glad to bring in some provisions for hungry kids, and I bet others would as well.

I can ask if this is possible, thanks.