Adopting a “War Dog”

DEAR PAW’S CORNER: I just watched an older movie about a military dog, called “Max.” How can I adopt a dog like that? -- T.T. via email

DEAR T.T.: While “Max” is a compelling movie, adopting a former military working dog takes a fair amount of research on your part, and the ability to care for dogs that have high energy and need plenty of attention and continuing training. All military dog adoptions are handled through the Department of Defense Military Working Dog Adoption Program at Lackland AFB in Texas.

Dogs eligible for adoption were retired due to age, injury or sickness. Not all dogs saw combat. Some worked in national security, while others were trained as working dogs but did not meet the standards for military service.

Send us a photo and brief write-up of your pet and we’ll feature it. Email to: sales@gvpennysaver.com or mail to: P.O. Box 340, Avon, NY 14414. Pets will be published at discretion of GVPS.

What To Know About Cat Reproduction

Cats can become pregnant even during the first estrus cycle. A feline’s pregnancy lasts around 63 to 65 days, or about nine weeks. A cat also can be impregnated again very quickly after giving birth, as nursing kittens will not prevent a subsequent pregnancy. The average litter size is three to six kittens, so it’s easy to see just how many kittens can be born of one cat if she’s left to her own reproductive devices. Females also can be mated by more than one male or even one of their male relatives.

Be prepared for a long wait a er submitting the application -- up to a year or more. First priority for adoption goes to law-enforcement agencies, if the dog is still t for duty. If not, the dog’s handler can adopt it. Only a er that do dogs become available for adoption to civilians. Some dogs, sadly, are not adoptable due to temperament or severe injuries.

In addition to patience, be aware that you don’t have control over what type of dog is made available; although you can state your preference on the application. Be prepared for some pre-adoption expenses as well: If selected to adopt a MWD, you’ll need to travel to where the dog is being kept (most likely, Lackland) at least twice -- once to be interviewed and meet the dog, and again to pick it up if your application is approved.

Send your tips, comments or questions to ask@pawscorner.com.

STRAWBERRY-GLAZED FRENCH TOAST WITH SWEETENED SOUR CREAM Serves

• 8 1-inch-thick bread slices, cut from a country or peasant loaf

• 2 cups half-and-half

• 4 egg yolks

• 3 tablespoons light brown sugar

• 1 tablespoon vanilla extract, plus 1/2 teaspoon

• 1/2 teaspoon cinnamon

• 3 tablespoons unsalted butter

• 1/2 cup sour cream

• 1 tablespoon granulated sugar

• 1/3 cup strawberry jam or preserves (see note 2)

1. Arrange a rack at center position and preheat the oven to 400 F. Place the bread slices on a baking sheet and bake until dry and very lightly browned, about 8 minutes per side. Watch carefully so that the bread does not burn. Remove the bread from the oven and reduce the oven temperature to 200 F.

2. In a medium bowl, whisk together the half-and-half, egg yolks, brown sugar, 1 tablespoon vanilla, and cinnamon. Pour the mixture into a shallow pan (a 9-by-13-inch glass baking dish works well). Add the

4 toasted bread slices and soak them 4 minutes per side. Remove to a large plate or platter.

3. Place a large, heavy frying pan over low to medium heat. Add about 2 teaspoons of the butter, or enough to coat the bottom of the pan lightly. When melted, add enough bread slices to fit comfortably in a single layer. Cook slowly until the slices are golden brown and crisp on both sides, about 4 minutes per side. Remove to a baking sheet and place in the warm oven. Repeat, adding more butter to the pan as needed until all the bread slices have been sautéed.

4. In a small bowl, stir together the sour cream, granulated sugar and remaining 1/2 teaspoon vanilla.

5. When ready to serve, spread each toast with a thin coating of strawberry jam and top with a dollop of sweetened sour cream.

Note 1: The best bread for this dish is an unsliced loaf of good-quality peasant or country bread, preferably one without an extra-hard crust. One that is rectangular, rather than round, is more convenient, but either will do. Cut off the ends of the loaf, and reserve for another use. Then slice the bread into 1-inch-thick slices. If your loaf is large and the slices seem large, cut them in half.

Note 2: You can try other jams, preserves or marmalades. Cherry, raspberry or peach preserves and orange marmalade are other possibilities.