I have been waiting to catch the girls trashing one of their toys for the longest time so I could submit it to Licked Toys. They have been really good with their things for quite some time and aside from some minor damage that I was able to repair easily I have had nothing eventful to send in. WELL….. this morning I was on the phone and I hear the unmistakable sound of seams ripping and OMG fluff everywhere! Viola! I have photo fodder. See this sweet little innocent, playful face?

She is the naughty queen of destruction that disemboweled Bobo the Monkey! And no that is not a cigar hanging out of her mouth… that is poor Bobo’s arm!

She didn’t even care that I was watching her! Look how proud she is on top of her mound of destruction. We’ll see if we get chosen and I will for sure let you all know the pix did.

I must tell you how nice it is to have everything back to normal around here. The dogs were playing and having a good old time. I think they have now either 1) forgiven me for being gone or 2) forgotten I was ever gone. They moped around yesterday and wouldn’t let me out of their sights. I spent the whole day doing laundry, dishes and cleaning the disaster zone after being gone for a week….. Nothing says welcome home like overflowing clothes baskets dishes everywhere and random stuff all over the floor.
I think the saints missed me the most, they lost a little weight while I was gone so I better get to baking for them to put some of it back on. So in honor of my trip back home to Arizona I found a recipe called -
Western Cow-Dog Biscuits
- 4 c all purpose flour
- 2 c whole-wheat flour
- 1 c yellow cornmeal
- 2 c cracked wheat
- 1/2 c nonfat dry mil
- 1 c wheat germ
- 2 Tbs brewer’s yeast
- 1 large eggs
- ¼ c melted veg shortening
- ¼ c honey
- 2 ½ c beef or chicken broth or drippings
Yields 45 cookies.
Preheat to 400°F. Lightly grease cookie or baking sheet. In a large bowl mix the flours, cornmeal, cracked wheat, dry milk, wheat germ and yeast. Mix with fork or whisk. In a separate medium bowl use a whisk or mixer (on medium) the egg and shortening until smooth then add in the honey and broth.
Use hands or large spatula to to combine the two mixes. Blend until it forms a soft dough. If it seems too dry, add broth one teaspoon at a time until it is soft. Turn dough onto floured surface and roll out to ½ to ¾ thickness. Use cookie cutter to cut out and rework scraps. Dough becomes stiffer as it is reworked a dash of broth can be used to soften it up if desired.
Bake for 25 to 30 minutes or until the cookies appear very dry and the edges are light golden brown. Allow to cool to room temperature and turn off oven. Once cookies are room temp put them all on one tray and return them to the cooling oven. Leave undisturbed with out opening the oven door for 8 to 16 hours.