This is Barkley, and I’m totally in love with him. He’s my friend’s Golden Doodle, and he’s like a massive teddy bear come to life. Even with all that fur he was sweet-smelling when I cuddled with him last week the day before the big snow storm.My dogs currently aren’t sweet-smelling. I always feel guilty when I give them baths in the winter and they shiver and give me pitiful looks, but when the sofa and the bed start to smell “doggy” you gotta do what you gotta do!
For the last few months of our dog Millie’s life she was often incontinent, didn’t groom herself, and could get smelly pretty quickly. Fortunately, she loved bathtime! But since I was bathing her weekly I didn’t want to dry out her skin, and she had so many allergies I was afraid to try anything with ingredients I wasn’t 100% sure of. A quick trip down the pet store’s shampoo aisle left me with sticker shock – even small bottles of organic, hypoallergenic, moisturizing pet shampoo were much more than I pay for my own shampoo! So I did some research and combined bits and pieces of several recipes I found online. What I ended up with was fabulous Try it once and you’ll never buy pet shampoo again!
2 cups Ivory or Dove dish soap (what they use to get the oil off ducks, etc that get caught in oil spills)
2 cups water
2 cups apple cider vinegar (This is the deodorizer!)
4 oz. liquid glycerin (Try the first aid section at your grocery or drugstore for the cheapest option, but you can always get it for a little more at a health food store.)
Mix gently, and it’s ready to use. I store mine in old Gatorade bottles. You can also cut the recipe in half if you have a small dog or don’t need to bathe them often.
John loves Imgur. I’ll hear him giggling away in a corner of the sofa and it’s almost always something he’s pulled up on Imgur. I Haven’t been sucked in yet, but I was interested when he showed me a sort-of recipe that involved crescent rolls, refried beans, and hamburger. It looked like something that could be put together in less than fifteen minutes (which is about how long I can stand without my back pain becoming more than I can tolerate) and that we’d all like.
So I made a grocery list and John and I went shopping. Michael has been doing most of the grocery shopping lately, and he got into the habit of shopping on the way home from work each evening. You’d think this would be fabulous, very European. The freshest fruits and vegetable, bread hot out of the oven, meats carefully wrapped by the butcher. Not so much. We ended up heating up canned or frozen meals most nights, and I’m not entirely sure he ever visited the produce section.
This led to my shopping trip with John. I needed something green in my diet, and something that didn’t involve cardboard or cans. The problem was that the grocery was busy and at about the halfway point (Mexican and Oriental aisle) my back was killing me even though John was pushing the cart and doing all the lifting. All I had to do was walk and point, but it was too much. I really, truly felt the need to just sit on the floor and lean against a refrigerated case. So I told John we needed to pick up the pace. I grabbed at what I thought was a package of taco mix. It wasn’t – it was a package of enchilada sauce mix. So here’s what we had for supper (a pain pill and a long rest later). The guys loved it so much I didn’t have the heart to tell them it was a “mistake meal”!
2 pkgs refrigerated crescent rolls
1 can refried beans
1 lb ground chuck, cooked and drained
1 bunch green onions, chopped
1 cup shredded chopped cheddar
1/3 cup picante sauce
1 cup enchilada sauce mix
toppings of your choice (sour cream, guacamole, lettuce, tomatoes, etc)
Preheat oven to 375.
Once meat is drained stir in enchilada sauce packet and set aside.
Roll out one package crescent rolls on cookie sheet sprayed with non-stick spray.
Press seams together to form large rectangle.
Spread refried beans on rectangle.
Top with beef.
Add onions and cheese.
Add picante sauce.
Roll out second package of crescent rolls on countertop and seal seams.
Place on top of other ingredients and seal edges with tines of fork.
Bake 30 minutes, or until golden brown.
Slice and serve with your choice of toppings.
My husband and I both love brats. We usually just steam them, grill them, and them put them on a hot dog bun with our favorite accompaniments. But my husband had a great idea that made this an even easier food to eat on-the-go, since we’re a marching band family and constantly driving back and forth to practice, games, and competition. We have another family we carpool with, and I don’t know how we’d handle it all if we didn’t! Anyway, here’s Michael’s recipe:
1 cylinder of biscuits (10 to a pack)
Heat oven to temp on biscuit package.
Steam brats over beer or water ( I prefer the flavor beer lends) until they plump up.
While brats are steaming roll out biscuits.
But two together to make each brat cover, so that you end up with five somewhat square-shaped thin biscuits.
Spread each square with your favorite condiments. We used spicy mustard and a sprinkling of chopped vidalia onion.
When brats are done, place them at one end of the biscuit square and roll them up, pinching the ends closed when fulled rolled.
Bake until lightly browned (usually about the same time as the biscuit package suggests).
Grab a couple of napkins and run for the car!