Spray a 9-by-9-inch (23-by-23-cm) glass baking dish with nonstick cooking spray. A 9-inch (23-cm) oval casserole dish may be used, instead. If you do not have cooking spray, grease the dish with butter or shortening. Spread the cooking spray, butter, or shortening around the pan using a clean paper towel to coat the dish completely. You should spread out about one-third of your sliced potatoes on the bottom of the dish. The entire bottom should be covered. The potatoes may overlap into more than one layer, but make sure that they are evenly distributed over the bottom of the dish. Evenly spread one-third of your heavy whipping cream over the potatoes in your baking dish. You could use 35% cooking cream if you do not have whipping cream. Slightly shake the dish from side to side after adding the cream to make sure that all the potatoes are coated. Sprinkle 1/4 tsp (1.25 ml) salt, 1/4 tsp (1.25 ml) pepper, 1/2 Tbsp (7.5 ml) parsley, and 1 tsp (5 ml) minced onion over the contents of the baking dish. Distribute these seasonings as evenly as possible. Note that you are essentially using half of your seasonings here. If working with dried parsley instead of fresh, only use 1/2 tsp (2.5 ml). Arrange another layer of sliced potatoes over the seasonings. Make sure that the potatoes are evenly distributed. Use roughly one-third of your potatoes, or half of the potatoes that are left. Pour another 1/2 cup (125 ml) of cream over the potatoes and add the remaining seasonings. Give the dish a slight shake from side to side to evenly distribute the cream. Layer the remaining potatoes on in an even layer before pouring the remaining cream over them. Give the dish one last gentle shake from side to side to settle the ingredients. The potatoes should be tender when pierced with a fork. The top of the potatoes should also be slightly browned. Leave the dish uncovered as it bakes. Remove the finished potatoes from the oven and only let cool for a couple of minutes before serving.
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One-sentence summary -- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Arrange a layer of potatoes in your prepared baking dish. Pour 1/2 cup (125 ml) over the potatoes. Season with salt, pepper, parsley, and minced onion. Create another layer of potatoes. Top with more cream and seasonings. Finish off with the remaining potatoes and cream. Bake for 50 minutes. Serve hot.

When you get to the hospital, the veterinary team will take appropriate emergency action. Depending on the severity of the injury, your veterinarian may focus on stabilizing vital organs. Once vital signs look stable, your veterinarian will attend to the fractured leg. Your veterinarian will diagnose the type of broken leg. They will tell you what type of fracture it is, such as a complete or an incomplete fracture, transverse (straight) or oblique (diagonal) break. And they should be able to tell you some of the treatment options, which may be surgical or non-surgical. If it is a closed fracture, they may put your dog's leg in a cast or a splint. Your vet may perform surgery to insert pins, plates, or screws into the bone to help the broken leg heal. If your dog's leg is severely broken in multiple places, your veterinarian may suggest amputation. Although this treatment option may sound scary, it could be the most viable option if the injury is very severe. Remember that your dog has four legs and, if necessary, should be able to live a healthy life with three legs. X rays will be taken to determine the extent of damage. The amputation surgery may take several hours. When discussing treatment options, you should ask your veterinarian about any differences in cost. Depending on the severity of the break, you could end up paying between $1200 and $3000 in veterinary fees, and sometimes more. Typically, non-surgical treatment with a cast or a splint will be cheaper than surgical options, although there may be more follow up visits with non-surgical options. The average cost for treating a broken leg is $2000. See if your veterinarian offers a payment plan or more affordable care options.
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One-sentence summary -- Get professional veterinary care. Ask your veterinarian about treatment options. Find out whether amputation is necessary. Discuss the cost of treatment.

These sweeteners are used to provide sweetness to foods and drinks without adding extra calories. Using artificial sweeteners in place of sugar can also prevent dental decay and control your blood sugar levels. However, all artificial sweeteners are chemically processed. There are many concerns about the health and safety of artificial sweeteners, but there is currently not enough research to link these sweeteners to cancer or other health issues. All artificial sweeteners sold or used in prepared foods in the United States are regulated by the FDA. The FDA has set an acceptable daily intake amount (ADI) of artificial sweeteners, about 15 mg/day, for most sweeteners. These are three very common artificial sweeteners that may be detrimental to your health. They are all made of chemically tweaked versions of sugar and are often hard for your body to break down. Aspartame is 220 times sweeter than sugar and is found in diet drinks, sugar-free gum, and as a sugar packet. It is a synthetic sweetener sold under the brand names Equal and NutraSweet. There is currently no conclusive evidence to link aspartame to cancer. But it can trigger headaches or stomach discomfort for certain people and it can create a bitter aftertaste when it's cooked, so avoid using it in cooking. People with a rare condition called phenylketonuria (PKU) cannot break down phenylalanine, which is a component found in aspartame. People with PKU should not consume aspartame. Saccharin is 200-700 times sweeter than sugar and is sold as a "tabletop sweetener", commonly known as Sweet n' Low or NectaSweet. It is approved for use as a food additive in beverages and processed foods by the FDA, but it is known for its unpleasantly sweet and metallic taste. It does not break down well under high heat so it should not be used for baking or cooking. Sucralose, also canned Splenda, is sold in yellow packets and is 600 times sweeter than sugar. This sweetener is found in many products, including soft drinks, cereals and baked goods. Sucralose can withstand high heat, so you can use it for cooking and baking. However, like aspartame, sucralose can cause headaches and digestive issues. This sweetener is derived from the leaf of a South American shrub and is a natural substance that is 200 times sweeter than sugar. Stevia-based products include Truvia and Pure Via. Stevia is a natural sweetener than is free of artificial chemicals. You can also use stevia in cooking and baking. The FDA has approved the use of Reb A (Stevia leaf) as a sugar substitute but the whole leaf and crude extracts, commonly sold as supplements in health food stores, have not been approved. Keep in mind Stevia has a more potent taste, so always follow the recommended conversions on the Stevia label for baking and cooking.
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One-sentence summary --
Understand the health concerns around artificial sweeteners. Avoid aspartame, saccharin, and sucralose. Go for Stevia leaf extract.