| Unwanted cats swamp shelters
And while dogs must be kept confined, cats are often free to wander neighborhoods, she added, which leads to opportunities to produce offspring. A feline can have as many as three litters of four to six kittens in a year, and each resulting kitten can do the same, starting as young as 5 months. Unwanted kittens can become feral cats, which can't usually be domesticated and can create neighborhood nuisances, officials said. And these animals rarely find homes once captured by animal control officers. "It's dismal for feral cats," said Seaaca Capt. Aaron Reyes. According to the National Animal Interest Alliance, cats captured and processed by area animal shelters in 2006 were nearly twice as likely to be euthanized than dogs. Many officials support mandatory spay-neuter laws such as AB 1634, a bill that would require owners to spay or neuter their pets.
Cherry says stomp was justifiable
Don Cherry came to the defence of suspended New York Islanders forward Chris Simon on his popular Coach's Corner segment last night. Cherry said on CBC's Hockey Night in Canada that he "understands" why Simon stomped on Pittsburgh Penguin Jarkko Ruutu's leg during a game last weekend. The incident led to Simon's 30-game suspension last Wednesday, the longest in NHL history for an on-ice incident. "He broke the code, you never do anything like that, but you can understand it somehow," said Cherry. "The last two incidents that he's done, he's got 55 games. You know how many games his victims missed? None. I'm not making excuses for it, but none." Simon missed the first five games of this season while completing a 25-game ban handed out in March for his two-handed stick attack to the face of New York Rangers forward Ryan Hollweg, which had been the previous record for an NHL suspension.
Fragility = Power for Pelosi
Rove blames complacent candidates for much of the GOP's defeat. He says even some scandal-tainted members won when they followed what he calls "the program" of voter contacts and early voting. "Where some people came up short was where they didn't have a program," he told NEWSWEEK. 3:56 P.M. Is something wrong? Only 6 plugs for Andrew Sullivan's book on his blog (not counting the two large reproductions of the cover). We expect more! 3:51 P.M. Attention, President-Elect Calderon: Bush Press Secretary Tony Snow, in a post-election interview with Hugh Hewitt, is really, really insistent that Bush will build the border fence. "The public needs to know, I'm telling you right now, the fence is going to be built. " Snow promises "certainly, more than a hundred miles" by 2008, if I read the interview correctly.
Counter Intelligence: Hotel-restaurant combo joins the neighborhood
There's a big new hotel in Bloomington, with a big new restaurant. Make that two. The Hilton Minneapolis/Bloomington is home to both the ChopHouse Restaurant and Olive (3900 W. American Blvd., Bloomington, 952-830-5200). At the ChopHouse, chef Chris Hammer (a vet of both the Marriott City Center Hotel and the Depot Renaissance Hotel in downtown Minneapolis) follows a fairly strict surf-and-turf menu: porterhouse, New York strip, ribeye and tenderloin cuts ($33 to $39) along with prime rib, lamb chops, salmon, lobster tail and crab legs ($25 to $49), paired with classic sides (twice-baked potatoes, mac-and-cheese) and starters (onion soup, iceberg wedge salad). Lunch entrees ($9 to $22) include nearly a dozen sandwiches along with a regionally appropriate hot dish, made with locally raised grass-fed beef, and grilled chicken with wild rice.
PASTEURISED LIQUID EGG: A hit in western Jamaica hotels
The age-old debatable question, 'which came first, the chicken or the egg?', is an ongoing pastime that's good mental exercise for avid 'debaters', often ending with no clear winner. But let's just focus on the eggs. There is no debate about when gone are the days of breaking eggs over hot steaming frying pans and the stocking up of egg shells in the busy kitchen areas of several hotels, thanks to the pasteurised liquid-egg product which has now become a fixture in hotels across western Jamaica. When requests are made, all the chef has to do is to reach for a bottle of the product, which is always at arm's length, and pour in the frying pan; and as we say here in Jamaica, 'as yuh quint' breakfast is complete and the guests gleefully sit down to enjoy their morning meal. Several chefs in the hotel sector across western Jamaica have found that preparations for breakfast have been made easier, less cumbersome and allow for shorter waiting periods by guests for their favourite omelette and other egg-ingredient breakfast.
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