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took the dogs to the dog park today with j. this is what you get when you go to the dog park with an art director.
video credit goes to j.
i want some sheep and a boarder collie or two now. :)
so true. i took an early lunch today. mostly because j was at my house and some how locked himself out but also because this morning in the office has been hellish. i got home and hugged both hazel & pixie and it helped ground me a little. i need a weekend stat.
me too.
some where in my half awake, half asleep mind i came up with the idea to create a tumblr page to chronicle the life of hazel. i’ve got two full weeks of chronicling to catch up on, and i’ve only just started, but i wanted to share. follow me. follow hazel. we’d love some support.
it’s not 100% written in stone yet, but i might be adopting the black and white one. my adoption application was approved. i just need to pass the home visit part of the process on friday. if i do, she could be mine this friday! i’d have a new baby by the weekend. she’s 10-12 weeks old. she was rescued from a kill shelter in SC with her sister (the other adorable puppy in the picture). they are both half chihuahua and half daschund which is the same mix as pixie. chiweenies are awesome little dogs and i can’t believe i just might add anyone to my family.
any ideas for names?
for those of you with dogs and an interest in baking
Baker’s Favorite Peanut Butter Oatmeal Dog Biscuits
1 1/2 cups hot water
1 cup quick cooking oatmeal
2 cups whole wheat flour
2 tablespoons vegetable oil
1/2 cup peanut butter (smooth, not chunky. i opt for the natural, no sugar added kind)
1/4 wheat germ (this can be a little pricey but one jar will make a lot of batches of cookies. store it in the fridge after you open it.)
Pour hot water over oatmeal. Let cool to lukewarm. Stir in oil and peanut butter. Add wheat germ and enough flour to make a stuff dough (should be a bit on the dry side). Roll dough out on a floured surface to about 3/8 of an inch thick (which is pretty thin). Cut with a cookie cutter of your choice. Place on an ungreased cookie sheet. Bake for 3-3 1/2 hours in a 250 degree oven until thoroughly dry.
The baking time is long and the temp is low because you are basically trying to dehydrate the cookies to make them crunchy. That’s the point of making them thin too. The thicker you make them the longer they will take to dry out all the way.
My beagle boy, Baker, used to love these cookies so they have been beagle tested and approved. They are also vegetarian and believe it or not they are vegan as well. :)
