(no subject)
So Homecoming is over. We did not place which is okay, but my game i worked on and even Katie helped with. Okay lets get this straight I was in charge of it and received 0 help on it besides my sorority little. And guess what it got 3rd! So take that! I ROCK!!! Only thing we had that placed!
So other than that trying to get Louie ready for the Tulsa show, which is apparently a HUGE deal and alot of other dogs i have never seen will be there *bites nails*. Man just when i was getting cocky about my dog always getting best of breed! oh well.
And trying to get Bali so I can take her to any show. I would love a dressage one, but i donno we haven't really been "riding" so i dont want to look like an idot! But i need to get her off proberty. Also i want to start jumping her, if anyone rememeber my mare fractured her coffin bone. It was on the wing and did not show up in the new xrays taken. My new vet out here says she is fine and it looks like it healed right or they would see the fracture! I donno, what I should do. Not to mention i have never really jumped and it kinda scares me oh well. But if it breaks again she's done (or the VET in VA made it seem before we left, but she retired on me so what does she know?)
Oh and now Meat judging is starting, i head to Plainview TX ( an 11 hour drive!!!!! *gags*) but it should be fun, besides my issue with arthidus (spell) in the cold. I'm gonna wear my skii suit. really. But i am going to just help and get the 'feel' of the contest.
If anyone does not know what Meat Judging is let me explain,
This like livestock judging in that you have to give reasons why you placed the carcasses the way you did. But you have 4 or 5 classes ( i should know that) you write donw an a note card which one had greater trimness, muscling and quality. Then there are 10 specs which are the cuts of lamb, beef, and pork (pig). Which is just memorizing how they are supposed to be cut and trimmed by a butcher basically.
So if anyone had questions or concerns about Amercian beef and what it has to go through let me tell you its alot. Meat judging just kind of looks into what is done on a kill floor in detail. I guess i could have just said the last part. Oh well.
I found out i can take a horse training class ( the professors flips if you call it (horse breaking) which most of the cowboys around here do) but you get a 2 year olf that they breed here at OSU, all you need is your own tack and you train them for a year to ride under saddle ( western) then english if you want! SO i've taken dog training now for the horse training classes...Man i love my School!!!
So other than that trying to get Louie ready for the Tulsa show, which is apparently a HUGE deal and alot of other dogs i have never seen will be there *bites nails*. Man just when i was getting cocky about my dog always getting best of breed! oh well.
And trying to get Bali so I can take her to any show. I would love a dressage one, but i donno we haven't really been "riding" so i dont want to look like an idot! But i need to get her off proberty. Also i want to start jumping her, if anyone rememeber my mare fractured her coffin bone. It was on the wing and did not show up in the new xrays taken. My new vet out here says she is fine and it looks like it healed right or they would see the fracture! I donno, what I should do. Not to mention i have never really jumped and it kinda scares me oh well. But if it breaks again she's done (or the VET in VA made it seem before we left, but she retired on me so what does she know?)
Oh and now Meat judging is starting, i head to Plainview TX ( an 11 hour drive!!!!! *gags*) but it should be fun, besides my issue with arthidus (spell) in the cold. I'm gonna wear my skii suit. really. But i am going to just help and get the 'feel' of the contest.
If anyone does not know what Meat Judging is let me explain,
This like livestock judging in that you have to give reasons why you placed the carcasses the way you did. But you have 4 or 5 classes ( i should know that) you write donw an a note card which one had greater trimness, muscling and quality. Then there are 10 specs which are the cuts of lamb, beef, and pork (pig). Which is just memorizing how they are supposed to be cut and trimmed by a butcher basically.
So if anyone had questions or concerns about Amercian beef and what it has to go through let me tell you its alot. Meat judging just kind of looks into what is done on a kill floor in detail. I guess i could have just said the last part. Oh well.
I found out i can take a horse training class ( the professors flips if you call it (horse breaking) which most of the cowboys around here do) but you get a 2 year olf that they breed here at OSU, all you need is your own tack and you train them for a year to ride under saddle ( western) then english if you want! SO i've taken dog training now for the horse training classes...Man i love my School!!!