I could never bring myself to get rid of Winston’s food and water bowls, but could never figure out what to do with them either. His bowls, along with another bowl from Buster (my bulldog that preceded Winston) were gathering dust on my balcony. So I decided to get some easy maintenace succulents and cacti and turn them into planters. A little gravel on the bottom for drainage, appropriate potting soil, plants and voila… constant remainders of my two best all-time buds!
Today I found out that Winston, my 12 year old English bulldog, has to have some pretty serious eye surgery. Bulldogs and anesthesia aren’t always the best of friends, but he is seeing the best eye vet in Los Angeles and I expect only the best outcome. Also, befitting a dog of his age living in Hollywood, he will have a little eye lift during the surgery! I have had Winston since he was 10 weeks when I was living in Dallas and he is a Texan – Loud and Proud – and my pride and joy. So to cheer him up… okay… so to cheer me up, I made him some special treats. And since it’s so close to Halloween, I used 1 1/2-inch pumpkin and ghost cutters!
Makes dozens
6 cups organic whole wheat flour
1/4 cup wheat germ
2 Tablespoons nutritional yeast
2 Tablespoons dried parsley
1/2 cup organic almond butter
3 carrots, finely chopped in a food processor
1 1/2 cups less sodium organic vegetable or chicken broth
1 egg, lightly beaten
Preheat oven to 350°F.
Blend together the flour, wheat germ, nutritional yeast, and parsley in a large mixing bowl (preferably for a standing mixer). Add the remaining ingredients and mix using the dough hook attachment until blended. Keep kneading dough for another 3 to 5 minutes. (Note: if you do not have a standing mixer, blend ingredients together to form a stiff dough. Transfer to floured surface and knead for 5 minutes).
Divide dough into two balls. Roll out dough on a lightly floured surface to 1/4- to 1/2-inches thick depending on the size of you cutter and/or dog. If dough shrinks back too much while rolling, cover with a clean dish towel and let rest 10 minutes. Cut biscuits using a dog bone cutter or a cleaver seasonal cutter and transfer to an ungreased baking sheet. Biscuits can be placed pretty close together as they are not going to spread. Bake in preheated oven for 30 minutes. Turn biscuits and continue baking for another 15 minutes. Turn off oven and let cool completely inside the oven. Biscuits can be stored in an air-tight container for up to 1 month or in the freezer for 6 to 8 months.
(Adapted from a recipe floating around the internet)
Best of luck to the Best Boy!
I often have BIG ideas about food, my business and life in general. Ideas and thoughts that I need to get out of my head, but seem to get bogged down as to whether or not it these ideas are showcased in the appropriate venue. So I've decided to just put it all out there. I've redesigned this site and now (hopefully), I will release into the interweb the ramblings of my mind.
Peace.
