Wing Sports Day

Mtn Home AFB Veterinary Treatment Center - May 2012

The Truth About Parvo

Is there anything cuter than a puppy?  The clumsy walk, the pudgy belly, the huge paws, the inquisitive nature, the excess amount of energy, their love—puppies are so much fun and such a handful.  We can become so wrapped up in the excitement of a new puppy that we forget about how exposed they are to dangerous infections and diseases.  One of the biggest threats for puppies is the Parvovirus.

The Parvovirus is everywhere; it could be living in your carpet from past tenants, in the park, or at the animal shelter where you adopted your pet.  It can be anywhere.  Parvo enters your puppy’s body via the mouth.  Something as simple as eating food off the ground or cleaning itself is all it takes.  The virus camps out in your puppy’s lymph nodes for a while until it has replicated enough to release into the bloodstream.  At that point, the virus looks for new organs for the support it needs.  It infects bone marrow causing destruction of young immune system cells.  This makes the puppy’s immune system defenseless causing the GI tract to be hit hardest by the virus.  The infection’s damage on the GI tract is most noticeable in the form of an intense case of diarrhea and vomiting.  These two symptoms lead to dehydration.  Untreated, the dehydration will result in shock and ultimately death.  Another way the virus results in death is a result of the helpless immune system being invaded by bacteria, which releases septic toxins.

Sounds scary, right?  It is, and very much so, but it’s no reason for alarm.  The easiest (and cheapest) way to prevent Parvo is to vaccinate your puppy on schedule and to keep your puppy at home until the final 16-week vaccination is given.  That means visits to the pet store; dog park, and visits from your friends’ dogs are not recommended.  It is only after that last set of vaccines that your puppy has a strong enough immune system to fight off infections.  If your puppy starts showing any symptoms: diarrhea, vomiting, lethargy, not wanting to eat, not wanting to drink; call a vet immediately.  The most important thing you can do for your puppy is get it treated as soon as possible. 

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2012 ACC Kid’s Summer Golf

Learning to play golf is a tremendous challenge for every beginner, and for kids the challenge is even greater.  The length of the golf course and the complexities of instruction can be discouraging., possibly turning them away from golf forever.  Silver Sage Golf Course is available to help your child discover that golf is a game they can enjoy for their entire lifetime.

On June 25-29, 2012 Silver Sage Golf Course will host the 9th Annual ACC Kid’s Summer Golf program designed to teach youth how to golf using clubs fitted especially for them.  This emphasis follows an instructional program developed to teach the fundamentals of golf while demonstrating how much fun the challenge of this sport can be.  This weeklong youth golf program is open to youth ages 6 and older.  The entry fee is $69.95 and includes five one-hour lessons, starter clubs, golf hat, instructional booklet, and T-shirt.  Register by 8 June.

May 2012 Golf Pro Tip

Low and Slow

by Stephen Vedder, Silver Sage Golf Professional

We have all heard the saying “Take the club back low and slow.”  This tried and true statement has been around for a long time, and for good reason; it works.  Why?  Because, a slow, steady takeaway sets the stage for a good windup and smooth transition to the downswing.  I want to further expand on this thought and show you how the first couple feet on the takeaway can help you obtain your desired angle of attack, ball flight, and trajectory. 

Drivers, fairway woods, long irons, and hybrids:  Drag the club back very low to the ground for the first 18 inches or so, also try to take it back straight from the ball.  This will ensure a shallow angle of attack and a slightly ascending blow.

Short irons and wedges:  The club should go back straight, but slightly steeper due to the shorter shaft.  This will ensure a descending blow and clean contact.

Fade:  Aim your body left of your intended target (where you want the ball to start), drag the club back along your foot line (slightly away from you).  On the downswing, the club will continue to follow your foot line (slightly towards your body).  This outside-in path will produce a fade.

Draw:  Aim your body right of your intended target (where you want the ball to start), drag the club back along your foot line (slightly inside).  On the downswing, the club will continue to follow your foot line, you will feel as though you are swinging out to the right of your intended target (slightly away from your body) this inside-out  path will produce a draw.

Low:  Ensure the ball is back in your stance (behind center) and that your hands are in front of the ball at address.  Take the club back low to the ground as you would with a driver, you will use minimal wrist cock.  On the way down, feel as though your hands are leading the club-head through impact, and try to stop your finish low, at about hip height.  This will produce a low-flying shot.

High:  Pay the ball slightly forward in your stance (inside your left heel), and take the club back straight but steeply with maximum wrist cock.  On the way down, try to keep your head behind the ball as you fully release your hands through impact.  This will produce a towering shot.

Cooking With Rino #23

Shrimp Scampi

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds fresh shrimp, shelled and deveined without tails
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 1 shallot, chopped
• 1/2 cup fresh parsley, minced
• 1/2 teaspoon dried oregano, crushed
• 2 tablespoons white wine
• 2 tablespoons brandy

Directions

1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
2. In a large skillet, sauté dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
3. In the same pan, sauté the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
4. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
5. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

“Enjoy and email me your favorites.”

Pellegrino.caruso@mountainhome.af.mil

May in Idaho



Ponderosa Pine Scenic Byway

May in Idaho

by Josha Brown, Asst. ODR Director

            Spring is here and it is time to enjoy the warming Idaho weather.  Many people are breaking out the camping gear, bicycles, and boats for the season.  It’s a great idea to open up and test out your gear before hitting the field.  There is no worse feeling than heading out to your fishing destination and finding out your boat will not start, or getting to camp to set up your tent and discover there are missing parts.  So take a few minutes and set up the tent, roll out the sleeping bag, and check the air in your trailer tires.

            This is also a great time to plan your summer trips.  If you are thinking about Yellowstone as a destination this summer, remember to check with Outdoor Recreation for out Yellowstone Country Trailer Program.  If you want to get out on the lake fishing, tubing, wakeboarding, or riding a jet ski, check out the offerings from our very own Strike Marina.  Looking for a little more adventure?  We have white water rafting day trips Saturdays and Sundays throughout the entire summer.  We also have a reference library about everything outdoors from backpacking, hiking, biking, rocks/geology, first aid and more.  Utilize the resources you have around you.  Get outside and have some fun.

            Wherever your travels take you, make sure to be mindful of others and beware of your surroundings.  Idaho has many beautiful places.  It is our job as recreationalists to preserve them and make sure they remain available for years to come. 

Wildlife is another great resource we have in Idaho, be knowledgeable about the areas you will be traveling to and what types of creatures you may come across.  Rattlesnakes, bears, wolves are all beautiful creatures that are great to keep at a distance.  Ticks, natures little travelers, are abundant in some areas.  So, make sure to check yourself periodically and remove them as quickly as possible.  Being able to identify poison ivy and other toxic plants is a great skill to have.  Be safe, be prepared, always let someone know where you will be going and when you plan on returning home.  Life is what you make it, so make it great!

Fitness Tip #12

Gun Slinging Fit-to-Fight Tip #12

Say goodbye to those April showers and hello to the sunshine in May!  It’s time to enjoy the outdoors and plan activities with friends and family. This month, we also celebrate the important women in our lives on Mother’s Day. Try something different for mom and start a workout regimen, or maybe try a few more outdoor activities together. What better way to spend time with mom than to spend it getting healthier by getting fit. Remember, summer is just around the corner.  Although you may have reached your ideal figure, don’t stop now. Exercising a minimum of three times per week for 20-30 minutes will help to burn off those calories consumed at a friend’s barbeque over the weekend. Here are May’s effective, no equipment exercise tips that target each major problem areas and are guaranteed to keep you looking your best all year long!

Before you workout, make sure you perform your dynamic stretching also known as a warm-up.  Once you are thermally ready, after about 5-10 minutes, you are ready to workout.  Please note that these exercises should not be done unless you are in good physical/medical standard and have cleared all medical conditions which may become worse by doing these exercises.  If you have any questions about these exercises, the Gunfighter Fitness Center Staff will be happy to answer or demonstrate them for you.

- Jumping Jacks (1min)

  20 Push-Ups

  20 Crunches

  20 Squats

- Burpees (1 min)

  20 Diamond Push-Ups

  20 Crunches

  20 lunges (alternating legs)

- Jumping Jacks (1 min)

  20 Push-Ups

  20 Crunches

  20 Squats

- Burpees (1 min)

  20 Diamond Push-Ups

  20 Crunches

  20 Lunges (alternating legs)

Baked Apple-Cinnamon French Toast

http://www.eatingwell.com/recipes/baked_apple_cinnamon_french_toast.html

12 servings

Active Time: 25 minutes

Total Time: 9 1/2 hours (including 8 hours refrigeration time)

Ingredients

• 3 cups nonfat milk
• 2 cups pasteurized liquid egg whites, such as Egg Beaters
• 3 tablespoons honey
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1-pound loaf sliced whole-wheat bread
• 1 cup chopped dried apples, (3 ounces)
• 1/2 cup raisins
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon confectioners' sugar

Preparation

1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
2. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
3. Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
4. Preheat oven to 350°F.
5. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve.

Tips & Notes

• Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition

Per serving: 183 calories; 1 g fat ( 0 g sat , 1 g mono ); 1 mg cholesterol; 33 g carbohydrates; 10 g protein; 4 g fiber; 344 mg sodium; 312 mg potassium.