IIRC, after a 4-H kid raises a puppy for a year or so, teaching it
basics, it goes on to more advanced training from a professional. A lot goes into training the animals, and matching them with just the right person but the benefits are quite remarkable.
Lilli was an actual trainer as well; her expertise
was in horses, but it was my impression that she
did the finish work on the dogs, because she ended
up knowing how the placements ended up. I'll have
to ask this week when I see her.
I recall talking with Henry Kasten about his seeing eye dogs. He went
to the training center to train with the dog for several months. I've
I didn't quite get a complete answer, but it
appears that there was a period after the kids
ended responsibility when Lilli took over, but it
also appears there was some sort of canine finishing
school afterward involving mostly bonding between
the animal and its client-to-be.
met two of his dogs. The first was quite good. When we went to dinner
at a lobster house with him, the dog sat peacefully under the table for
the entire time. The second dog was not so good. We went with Henry to downtown DC in the wintertime to go to a Thai restaurant. On the way
out of the parking lot, that dog walked Henry into a snow bank. He did
park under the table in the restaurant, but growled at anyone who walked
by. Later on, we found out that Henry had to turn the second dog in.
He was fine as a pet, but as soon as the working harness went on, the
dog got very nerveous and unpredictable.
Some beasts are unsuited to some jobs. Same
with people.
Here is an eggplant recipe that Nancy could eat :-}}
Title: PEAR CAPONATA - MARTHA STEWART LIVING
Of course, Nancy could eat a normal caponata,
which is normally an apple-free dish.
---------- Recipe via Meal-Master (tm) v8.05
Title: Caponata
Categories: Appetizers
Yield: 1 Servings
4 md Eggplants, diced
Salt
Olive oil
4 oz Brine-cured black olives,
-pitted
1 Head celery, blanched in
-salt water
4 Anchovies, desalted
2 oz Capers
1 lg Onion, sliced
Olive oil
7 fl Oz tomato puree
2 oz Sugar
4 oz Red wine vinegar
Salt
Pepper
Parsley
Degorge the eggplants with the salt. Squeeze dry and fry in olive oil.
Chop
the olives, celery, anchovies, and capers very fine. Saute the onion in
olive oil until it is brown. Boil tomato puree and sugar until reduced by
1/3. Add vinegar and simmer a few minutes. Season with salt, pepper, and
parsley.
Mix all ingredients well, let cool to room temperature, and serve.
Note that this caponata does not contain garlic or peppers; I've seen
and/or eaten caponatas that do.
Source: ???
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