If you were to write a list of first aid products, like hydrogen peroxide for example, that all pet owners should have, what would you include? Also I'm not sure if those are personal pictures of Fernbank but if you ever find yourself in Atlanta I would highly recommend going! -Thank you :)
I would start by telling everyone to throw their hydrogen peroxide in the bin.
While hydrogen peroxide has been traditionally used, because it fizzed and looked dramatic and was assumed to be doing something, it actually damages the animal’s tissues and delays healing. Salty water does as good a job at cleaning a wound, but causes no tissue damage.
The first aid kit I would recommend owners have is really basic. The intent of first aid is only to preserve life or prevent further damage until ongoing medical care can be reached. It’s not a substitute for treatment or seeing a vet.
Salt, for salty water
Iodine (betadine). when diluted to a weak tea color is non-damaging for healing tissues. Diluted more that 1:50 is safe around eyes.
A cone (Elizabethan collar)
Saline solution for eye irrigation
Co-plus self adherent bandage, or equivalent brand
pair of gloves
That’s basically it. Having a towel, blanket, or something on hand for pet transport is advisable too. Many of these things you can find in a human first aid kit.
Summary: Loki drabble series… I hope. Your the best guard for Loki,
he likes you, you like him, but neither is saying it, and Thor is
meddling.. trying to get things happening, seeing how his brother reacts
to you, the first girl who got under Loki Laufeyson skin instead of him
Warnings: Language and Smutty Smut… Like there is a plot.. if you Squint? LMAO! It’s straight up porn guys.
Suggestion: Listen to Halsey - I Walk The Line, it’s where my inspiration came from.
Also, cat update for those who have been following for so long– we had to take him back to the doctor a few weeks ago and it was sad, it included cone of shame collars, shaving of the neck, needles, test samples and sad sad kitty cries. It was awful and sad but we had it sent to the lab to try to understand what it is (first they said it was feline acne– i knew it wasn’t, and then they said they are infected parts of his neck from the other cat fighting or playing with him– our other cat was declawed when we got her so i was doubtful but it made more sense) and this time we had the senior vet lady and she was really perplexed over his case because they can’t figure it out and apparently there is a client who has a dog with the similar issue that they can’t figure out.
So anyway, we got results back and it’s basically blood vessels? like it’s blood vessels in his neck reacting to an allergy of some sort. So now the search is figuring out what he is allergic to, and praying it isn’t his food because a tinyyyyy bag of hypoallergenic food is like 30$ and a 7LB bag is literally 60$ soooooo… like we already feed them pretty expensive and good food bc of his skin issues anyways so D: D: we have medicine we have to give him every month additionally so I am hopeful that the medicine helps it so we don’t have to switch the food because I don’t know how we will pay for that food plus the other food for our other kitty who has no issues at all lol
Corporal Natsu Dragneel has been through Hell, and unfortunately for him, the ride isn’t quite over. How will a new Rehab program at the local VA help? And will a certain blonde help make matters better?
Modern Military AU. Warnings for mentions of depression and adult language/situations. Other warnings to come as the story progresses. Cross post on AO3 and FF.net.
In all honesty, Gray had every right to be upset. It wasn’t like Natsu had given away the last of their beer or something, he’d offered their spare bedroom to a seemingly random college girl! The two Marines had at one time discussed the possibility of renting out that room sometime in the future, but that plan had always been dependent on Natsu and his progress.
“If I didn’t, she’d have to drop out and move back to Acalypha, Ice Dick,” Natsu replied as he wheeled himself over to the sink to drop his dishes in the sink, his voice taking on a somewhat whiny tone against his will. At least he had waited until they were home to drop the bomb. He had brought it up over dinner, initially causing the Sergeant to choke on his pasta, but eventually Gray had gathered enough rage to just let Natsu have it.
“And this is our problem how…?” Gray snapped, immediately beginning to wash the dishes, handing the dripping ones down to Natsu for drying.
“Because she’s nice and deserves help?” What else was he supposed to say? Oh, she needs to move in with us so I don’t have to say goodbye to the one female that doesn’t look at me like a puppy in a cone collar? Natsu shook his head and sighed. “Come on. It’s only for a year until she graduates.” He racked his brain for any other argument he could muster. A thought came to mind but it was the cheapest move in the book. “Maybe she has cute friends that like guys in uniform?”
How to be a Coffee Snob, and Talk Shit Like One by Alex Arocha
Being a true coffee snob is a full time job. If you want to be a real snob you have to start by doing your homework. Go and look up every coffee shop that you can drive to and start sticking your head in. Ask some loaded questions like “How’s the espresso today?” or maybe “Do you have regular coffee?”. If they do know, maybe you’ll learn a thing or two; if their glazed look puts you in the past then you can now add a new shop to the “coffee shitlist”. When you finally get around to ordering something, ponder for a long time as if you’re imagining the perfect delivery method of that coffee to your unimpressed pallet, and try one of these: “Traditional espresso” obviously it’s traditional and now everyone knows you know, “Double macchiato” most hip shops serve a double anyways and it lets everyone know that you know what a ‘real’ macchiato is, “What size is your cappuccino/ latte?” if it’s larger that eight ounces just look confused and pass, it’s also noteworthy that you only consume coffee in ceramic or served as dine in.
Now that you have your list of cafes that you hate and some that you hate less, you need to start becoming opinionated (really opinionated). This is easy because you only need to be educated enough to talk about whatever it is you’re claiming is the ‘right way’.
Starting with pour over methods is the easiest to sum up, so here’s the summary. • V60 - The V60 by Hario from Japan is very popular in the specialty coffee scene and most baristas will know it. You can identify it by it’s glass cone shape and collar on bottom. The reasons to like it are that it provides a coffee that is often floral and acidic, qualities that are prized in specialty coffee. The reasons you’d hate it is that it often produces a thin coffee, that is a lot of the time sour. • Chemex - The Chemex brewer is probably as popular in specialty coffee as it is popular in random places. It’s easily identified because it looks like an hourglass with either a glass handle or wooden collar. They’re typically used to make larger quantities of coffee but fuck practicality. The reasons to like it are that it produces a cup similar to the V60 but usually less complex, you can get coffee for two people, also it looks really damn cool. You might hate the Chemex because it takes forever and really often you get a boring cup. • Wave / GINO - Kalita makes the Wave, and NotNeutral makes the GINO, I’m clumping them together because the information is relevant to both. The Wave looks like a short metal cone with ripples with a handle, and the GINO looks like a glass collar. You’d like these because most cafes that use them have someone at some point who probably knew a thing or two about coffee. The coffee that comes out can be full bodied and complex. You might hate these because they can produce a dry coffee that tastes like a campfire.
The next thing you need to have an opinion about is origins of coffee. This can get really complicated so here is the dumbed down version. • Ethiopia - This is where coffee comes from, it is the origin. You have to like, or pretend to like Ethiopian coffees. They often taste very citrusy and fruity and can be delicate and floral. The reason you’d pass is that they can be sour and thin. • Colombia - Colombia has the best coffee for boring people. Dads that used to be coffee snobs will claim that Colombia produces the best coffee. You’d like Colombian coffee because it’s nutty, full bodied, and it tastes like coffee. You’ll talk copious amounts of shit on Colombian coffee because it’s boring, lacking acidity, and is so out of style. When you do have a great cup of Colombian make sure to point out that it’s surprising. • Guatemala - Guatemala is very interesting because lots of people like Guatemalan coffees. Normal people tend to like Guatemalans because they can have a lot of flavors that people expect from coffee like chocolate and nuts, with low acidity. Coffee people like Guatemalan coffees because they have an interesting complexity with flavors of dried fruits, and unique vegetal qualities. • Typical Central/South American coffees - American coffees are popular for a reason. They almost all have either a nuttiness or chocolate flavor to them with low acidity. Each country and region will have their own nuances with their own fruit flavors. Costa Rica has a lot of citrus flavors. Panama carries a lot of coffee with berry flavors. Nicaragua often showcases orange and bergamot flavors. El Salvador has a lot of coffees with sweet lemon. • Kenya and Tanzania - These countries produce coffees that tend to be less popular with normal people. These coffees carry a signature tomato flavor and vegetable soup body that can be a shock. They can also carry some of the most fantastic fruit flavors including a ton of berries and cherries. • Sumatra, Java, Indonesia - Coffees from this region are often called 'dark’ because of how many idiots roast them too dark. When roasted properly these countries produce flavors that are often earthy, woodsy, vegetal, and nutty.
Now you need to know what the hell coffee actually is. Coffee is a fruit, a stone fruit to be exact. The cherry ripens to a deep red and is sent to processing. The seed inside the cherry is what ends up being the roasted coffee bean. There is three types of typical processing: washed, honey, and natural. Washed coffee is where the cherry and mucilage is washed completely off the bean, this is the most popular process and many claim that it produces the cleanest cup. Honey process is where the cherry is washed off but the mucilage is left on and left to dry, producing a coffee that can be sweeter. Natural process is where the whole cherry is left on to dry, leaving a coffee that is extremely sweet but can be funky.