Tuesday, June 25, 2013


A lot has happened since I've written a post. Carolyn had some problems so now she is with a new puppy trainer and is getting much better. After that, we got one of our previous dog's puppies, Music. 

Besides being absolutely adorable, she was somewhat conceited. She has been with 2 incredibly experienced raisers and is now with another raiser and is improving lots.

After those two puppies, we decided to get a transfer dog. He is a handsome black lab named, Weller.

Weller is seven months old now. He is a friendly, happy dog and basically loves life. 

In other news, my friends and I decided to have a food day.
Mango Lassi

Bean and Cheese Pupusas


Goldfish! ...Well, gold hearts and bones. I was really excited about making these because now I can make these for my niece :)

We had a really fun time and I hope to do it again!

    Goldfish Courtesy of Smitten Kitchen:

6 ounces (1 1/2 cups coarsely grated) sharp cheddar, orange if you can find one 

you like

4 tablespoons (2 ounces or 57 grams) butter

1/2 cup (2 1/2 ounces or 62 grams) whole wheat flour

1/4 cup (1 1/8 ounces or 31 grams) all-purpose flour

1/8 to 1/4 teaspoon table salt

Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.

If the dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased (though mine were parchment-lined, because they are in despicable shape) cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.

More recipes to come!