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HOME & LIVING TUESDAY, MARCH 8, 2022 THE OBSERVER & BAKER CITY HERALD — B3 Wish your dog could live longer? Researchers found a drug that might help, study says By ALISON CUTLER The Charlotte Observer Want your four-legged canine friend to live a few years longer? Researchers are working to make that happen with a pill. The Dog Aging Project out of the University of Washington is on a mis- sion to fi nd the inner workings of the aging pro- cess in dogs and learn how to slow it down. The initiative com- bines the eff orts of dog owners, veterinarians and researchers to tackle one of dog owners’ greatest grievances — the short life span of man’s best friend, according to its website. The Dog Aging Project — established in 2018 — is moving forward with its second phase of research by completing enrollment for dogs, according to a February news release. Since dogs age roughly seven times the rate of humans, the window for understanding how dogs age and develop disease is signifi cantly smaller, according to the study published on Feb. 2 in Nature. The study also includes researchers at the Texas A&M Univer- sity College of Veterinary Medicine & Biomedical Sciences. The next phase of the project will introduce a clinical trial of a drug that might help slow down age-related ailments in dogs, helping them live longer, according to the project. “Rapamycin (is) an immunosuppressive med- ication that has been used in humans for decades,” the news release said. “At lower doses, rapa- mycin has been shown to increase lifespan, improve heart and cognitive func- tion, and reduce age-re- lated disease incidence in laboratory species.” Now, researchers think it may benefi t dogs, too. So they’re putting it to the test. The project exam- ining dog’s aging process and how rapamycin may impact it will last at least 10 years, according to the release. More than 32,000 dogs have been enrolled so far. If an owner consents to participate in the clin- ical trial, their dog will be given either a placebo or the rapamycin to take over time and will have their data recorded annually. “Relatively little is known about what consti- tutes normative aging in dogs,” Dr. Kate Creevy, lead author and Dog Aging Project chief veterinary offi cer, said in the news release. “Our data will give veterinarians and sci- entists the tools to assess how well a specifi c dog is aging and set the stage for studies on the determi- Dreamstime-TNS The Dog Aging Project out of the University of Washington is on a mission to fi nd the inner workings of the aging process in dogs and learn how to slow it down. nants of normative aging.” The drug trial won’t be the only part of the study, according to the release. Veterinarians who partici- pate will submit fur, fecal, urine and blood samples of select, enrolled partici- pants to help the team fi nd aging milestones in dogs. Dog owners can visit the project’s website for more information on the study, or how to enroll dogs. Dog owners must fi ll out a survey and take cheek swabs of their pets for DNA sampling. 2 tablespoons rice wine (shaoxing) or dry white wine, optional 1 cup chicken stock 1 tablespoon toasted sesame oil 1 tablespoon corn starch mixed with 1 tablespoon water Notes: Use your favorite stir-fry recipe or try this one. • This recipe was made with an 8-inch square waffl e maker. WAFFLES Continued from Page B1 WAFFLED FALAFEL Yield: 4 servings 1/3 cup vegetable oil, plus more for brushing waffl e iron 2 tablespoons chopped fresh cilantro 2 tablespoons all-purpose fl our 2 tablespoons chopped fresh parsley 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 2 large egg whites 2 cloves garlic, halved 1 (15-ounce) can chickpeas (garbanzo beans), rinsed 4 pita breads, halved Your choice of chopped lettuce, sliced tomato, cucumbers, chopped sweet onion, pickles and hard-boiled eggs, for topping 1/4 cup tahini OR 1/4 cup hummus thinned with water Note: This recipe was made with an 8-inch square waffl e maker. 1. Combine the oil, cilantro, fl our, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and process until smooth. 2. Lightly brush the top and bottom of the waffl e iron with oil. Fill the waffl e iron about three-quarters of the way full (some waffl e iron should be showing). Close the lid gently and cook until the falafel is golden brown and fi rm in the center, about 3 to 5 minutes. Repeat with the remaining mixture. 3. Stuff each pita half with falafel. Add your choice of toppings and drizzle with tahini or thinned hummus. Per serving: 555 calories; 30 g fat; 16 g saturated fat; no choles- terol; 17 g protein; 62 g carbohy- drate; 4 g sugar; 11 g fi ber; 1,271 mg sodium; 204 mg calcium — Recipe by the Food Network Kitchen WAFFLED EGGS WITH CHEESE SAUCE Yield: 4 servings 1/2 tablespoon butter 1/2 cup chopped onion 1/2 cup chopped green pepper 3/4 cup sliced mushrooms 1 cup half-and-half 1 tablespoon all-purpose fl our 1/4 teaspoon salt, plus more for eggs 1/2 cup shredded sharp cheddar cheese 8 eggs Black pepper Note: This recipe was made with an 8-inch square waffl e maker. 1. Melt butter in a skillet over medium-high heat. Add onions, green pepper and mushrooms and sauté until onions are trans- lucent, peppers are softened and Come Check Out Our New Location & New Menu! Hillary Levin/St. Louis Post-Dispatch-TNS Stir-fried chicken with waffl ed rice, made in a waffl e maker. mushrooms are giving off liquid, about 3 to 5 minutes. Set aside. 2. Meanwhile, stir together half-and-half, fl our and salt in a small saucepan and bring to a boil over medium-high heat, stirring constantly. Add cheese and stir until completely melted. Remove from heat and keep warm. 3. Preheat a well-greased waffl e maker. Beat 2 of the eggs, season with salt and pepper to taste, and pour into the waffl e maker. Close and cook until golden yellow and set, 1 to 2 minutes. Remove and repeat with remaining eggs. 4. To serve, top waffl ed eggs with the onion-mushroom-green pepper mix and cheese sauce to taste. Per serving: 320 calories; 23 g fat; 11 g saturated fat; 413 mg cholesterol; 19 g protein; 9 g carbohydrate; 5 g sugar; 1 g fi ber; 434 mg sodium; 248 mg calcium — Recipe by Daniel Neman. Cheese sauce recipe by Taste of Home WAFFLED CHOCOLATE CHIP COOKIES Yield: 12 servings 1 1/4 cups all-purpose fl our 1/2 teaspoon baking soda 1/2 teaspoon fi ne salt 1/3 cup packed light-brown sugar 1/3 cup granulated sugar 8 tablespoons (1 stick) butter, at room temperature 1/2 teaspoon vanilla extract 1 large egg 1/2 cup semisweet chocolate chips Note: This recipe was made with an 8-inch square waffl e maker. 1. Whisk together the fl our, baking soda and salt in a medi- um bowl. Beat the sugars and butter in another bowl with an electric mixer on medium-high speed until light and fl uff y, about 5 minutes. Beat in the vanilla and egg until incorporated. Adjust the speed to medium low and add the fl our in 2 batches, mixing after each one until incorporated. Stir in the chocolate chips. If you have time, refrigerate the dough for at least 30 minutes. 2. Preheat a waffl e iron to me- dium-low. Generously spray the top and bottom of the waffl e iron with nonstick spray. Meanwhile, form the dough into 1½-inch balls. Working in batches, place 1 dough round onto each section of the waffl e iron, close gently and cook until golden brown, 3 to 6 minutes. 3. Serve warm or store in an airtight container at room tem- perature for up to 1 day. Per serving: 211 calories; 11 g fat; 7 g saturated fat; 36 mg cholesterol; 3 g protein; 27 g car- bohydrate; 16 g sugar; 1 g fi ber; 158 mg sodium; 11 mg calcium — Recipe by Food Network Kitchen WAFFLED MARGHERITA PIZZA Yield: 3 servings 2/3 cup canned pureed tomatoes 2 tablespoon extra-virgin olive oil, plus more for brushing dough Generous 2/3 teaspoon salt 4 to 6 fresh basil leaves, plus more for garnish 1 small garlic clove, sliced very thin All-purpose fl our, for dusting 12-ounce ball of pizza dough, divided into thirds 3/4 cup shredded mozzarella cheese Parmesan, for sprinkling Note: This recipe was made with an 8-inch square waffl e maker. 1. Stir together the tomatoes, olive oil, salt, basil and garlic. Let sit at room temperature to give the fl avors time to meld, about 1 hour. 2. Preheat a waffl e iron to medium high. Lightly dust a clean work surface with fl our and roll out one-third of the pizza dough into a 6-inch round. Brush one side with olive oil and place oiled-side down on the waffl e iron, then brush the other side. Close the iron (don’t press down) and cook until golden and cooked through, about 2 to 4 minutes. Repeat with the remaining dough. 3. Meanwhile, heat the tomato sauce until hot. Spread each pizza with sauce and mozzarella (you might not use all of the sauce). Place one pizza back on the waffl e iron and hold the top of the iron just over the cheese until melted, 1 to 2 minutes. Remove and garnish with basil leaves, drizzle with olive oil if de- sired and sprinkle with Parmesan. Repeat with the other pizzas. Per serving: 506 calories; 12 g fat; 2 g saturated fat; 6 mg cholesterol; 14 g protein; 77 g carbohydrate; 5 g sugar; 4 g fi ber; 1,065 mg sodium; 396 mg calcium — Adapted from a recipe by the Food Network Kitchen STIR-FRIED CHICKEN WITH WAFFLED RICE Yield: 4 servings For the waffl ed rice 1 cup rice 2 tablespoons toasted sesame oil, plus more for brushing 2 tablespoons toasted white sesame seeds 2 teaspoons white rice vinegar 2 teaspoons granulated sugar 1 teaspoon salt 2 eggs, beaten For the stir fry (see note) 1 tablespoon vegetable oil (not olive oil) 3/4 cup chopped onion 2 small garlic cloves, minced 2 teaspoons minced ginger 1 red or green bell pepper, chopped 1 1/2 cups chopped bok choy 2 boneless, skinless chicken breasts, diced 2 tablespoons soy sauce When your computer is in despair OUTSTANDING COMPUTER REPAIR Fast and Reliable MOBILE COMPUTER SUPPORT DALE BOGARDUS 541-297-5831 Great Team. Aching Feet? Riverdance right into our office. New Family Friendly Location! New Menu! Bar Bites, Wood Stone Pizza and More! MON-TUES CLOSED WED-SAT 11-9 • SUN 11-7 1106 Adams Avenue Suite 100 • 541 663-9010 • tapthatgrowlers.com 1. Make the waffl ed rice: If you have time, put the rice in a medium pot, cover with water by a few inches and stir until the water becomes cloudy. Strain in a strainer and repeat a few times until the water remains clear. 2. Put the rice in a medium pot with 1 1/2 cups water. If you have time, let soak 30 minutes. Bring to a simmer, cover, reduce heat to low and cook undisturbed until all the water is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 15 minutes. Uncover and fl uff with a fork. Stir in 2 tablespoons sesame oil, sesame seeds, vinegar, sugar and salt. Let cool completely; the rice can be refrigerated up to 1 day ahead of serving. 3. Preheat a waffl e iron to medium high. Generously brush the top and bottom with sesame oil. Stir the eggs into the cooled rice. Evenly spread about 1/4 of the rice mixture in the waffl e iron. Close and cook until the rice is golden in spots and can be easily lifted out with a spatula, 2 to 4 minutes. Repeat with the remain- ing rice mixture, and set aside. 4. Make the stir-fried chicken: Heat a skillet or wok over high heat. Add vegetable oil. When it shimmers, add onion, garlic and ginger, stirring constantly. After 1 minute, or if garlic starts to burn, add bell pepper and bok choy. Stir fry until bok choy is wilted and bell pepper is softened, about 2 to 3 minutes. 5. Add chicken, soy sauce and optional rice wine and cook, stirring frequently, until chicken is light golden brown on all sides. Add chicken stock and simmer until reduced by one-third. Stir in 1 tablespoon sesame oil. Stir together corn starch and water; add and cook until liquid thickens to desired texture. 6. Serve stir-fry over rice waffl es. Per serving: 536 calories; 19 g fat; 6 g saturated fat; 157 mg cholesterol; 29 g protein; 59 g carbohydrate; 9 g sugar; 2 g fi ber; 1,009 mg sodium; 62 mg calcium — Recipe by Daniel Neman. Waffl ed rice recipe by Food Network Kitchen Exceptional Service. Travis T. Hampton, D.P.M. Foot and Ankle Surgeon We specialize in quality medical and surgical care for all types of foot and ankle problems. 541-963-0265 888-843-9090 www.GVfoot.com La Grande 1408 N Hall Street Enterprise 601 Medical Parkway Baker 3175 Pocahontas Rd.