Home' Northern Outlook : May 15th 2013 Contents 29
NORTHERN OUTLOOK, MAY 15, 2013
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For cats and dogs during
April / May 2013 only
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OXFORD 03 312 4882
RANGIORA 03 313 7962
By CATH RIVRON BVSC
Most pets will undergo a surgical or dental
procedure at least once in their life and you
will probably be offered bloods and fluids.
These are very important options to consider
and are sometimes essential.
The pre-anaesthetic blood test is usually
recommended for our older patients. We are
looking for changes that may indicate disease
or risks for surgery.
Whenever we put any animal through a
surgical procedure, we are asking different
parts of the body to help us -- the heart to
pump blood and keep blood pressure safe, the
kidneys and liver to process drugs, the lungs
to provide oxygen and remove waste gas, and
the brain to keep everything working.
Most drugs affect one or more of these
areas, so your pet copes better if they are
healthy and working properly. The blood
panel is just one of the ways we check
how things are doing so we recommend
Fluid support goes paw-in-paw with blood
tests before surgery. Special fluid goes into a
vein through a drip system. Fluids are
strongly recommended for any age because:
Body parts can continue to work at their
best throughout surgery and afterwards.
The whole anaesthetic process is smoother
and the recovery faster.
Excellent recovery means we can get your
pet eating and home to you much sooner.
Medication can be given via the drip easily
without disturbing your pet or administered
in an emergency.
Pets with changes in bloods can be suppor-
ted optimally to prevent more changes or
things getting worse.
No-one can predict how an individual will
cope with surgery or anaesthetics, but your
Vetlife team will try to minimise the risks
and plan for problems, to keep your pet safe
Hearty winter dish
The foods of Italy are
greatly varied, influen-
ced by its long history.
The north benefited from its
location on the spice trail,
trading with Europe and the
Middle East, and developing a
Meanwhile, the south suf-
fered more poverty and iso-
lation, and the people of these
regions made the best of what
they had. However, they also
benefited from their proximity
to the Arabic Muslims, with
that influence prevalent in
the use of oranges, apricots,
rice and lemons.
Autumn provides the per-
fect mix for cooking Italian-
inspired dishes. The cooler,
damp weather brings on a
surge of mushrooms, while
the late summer vegetables
are still readily available.
Cooler weather influences our
eating habits as well. We
start to lean towards richer
dishes and heartier flavours.
This dish uses pumpkin,
sage and butter as a simple
sauce. The recipe adapts well
to modification for gluten-
free diets -- just swap out the
flour for gluten-free flour, and
you are away. Add a heaped
tablespoonful of thyme or
Italian dried herbs for a little
100g butter, melted
1 Tbsp salt
Boil the potatoes in their
skins until just tender. Drain
When they're cool enough to
handle, peel the potatoes and
pass them through a potato
ricer or chinois, or mash them
really well. I just beat them in
the Kenwood mixer.
Mix in the flour, butter, egg
Roll into 2 centimetre-wide
sausages on a floured board
and cut into 2cm lengths.
Cook the gnocchi in boiling
water until they float.
Pumpkin and Sage
1 onion, finely chopped
1kg pumpkin, cut into 2cm
2 cups vegetable stock
1G2 cup cream
Fresh sage, chopped
Fresh parsley, chopped
Heat the butter in a large pan.
Add the onion and cook until
softened and transparent --
about 4 minutes.
Add the pumpkin and cook for
a further 5 minutes, stirring
regularly. Add the stock and
continue to cook until the
pumpkin is tender.
Remove from the heat, puree,
finish with the cream and
chopped herbs, and season
Toss the hot gnocchi in the
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