I think I just may have the most spoiled, finicky and difficult to feed Maltese dogs around. IF we find a food they deem "good" enough to eat, that food occasionally doesn't agree with their super sensitive digestive tract, and even if it does, occasionally they will still turn their noses up at it. Usually enjoying their imported from New Zealand (read uber expensive), dehydrated lamb, they still occasionally impose hunger strikes in the hopes of finding something new and tasty.
Being a mom, when the boys don't eat, I worry. Not that they are in danger of starving or anything (I really can feel their ribs if I push hard enough...), but I know they might get low blood sugar or something and we simply can't have that.
Checking the labels of doggie treats from local pet stores I'm continually unimpressed with the number of ingredients I can't pronounce, and even more unimpressed with the additions of sugars, salt and chemical preservatives. Hence, we've started DIY Doggie Treats or... Bowzer Bites.
Homemade dog biscuits are not only easy to make, but they allow you to control what goes into the treat so you don't run into any "sensitivity" issues if your dog is so prone. Even if your dog has no sensitivity issues, one simply rests easier knowing exactly what ingredients are going into your pooch and that the ingredients you choose are "real" food.
After years of begging and convincing my husband and I that we were "irreversibly harming" them, Liv and her brother convinced us that not just one, but TWO Maltese pups would be the perfect solution to their damaged psyches. Arriving as 2 lb of pure white fluff, I didn't want to like them... let alone love them.
You see, 10 years earlier we had lost our beautiful Golden Girl, Yanah, and I never really recovered from it. Hearing any sound similar to her collar jingles sent me to tears for the first few months, and continued to bring sadness for over a year. Finally, pushing the grief away, I swore never to have another dog which would only pass away all too soon. And I lasted 10 years.
Then the white fluff balls arrived, full of energy and spunk at 10 weeks of age and they proceeded to relieve themselves on every soft household item they could find... my entryway carpet being a favorite location. Having to set an alarm to get up in the middle of the night to let them outside brought me back to my kid's baby years, and the constant watching of them was even harder than potty training the kids. It wasn't too hard not to get too attached to them... For about a week.
Then the snuggles and puppy kisses started to take their toll. I felt those little strings in my heart tug, and I became their protective mama. When they got sick, I sat in the chair and held them all night. We celebrated when they learned to ring the bell to go outside, and even saved a small clip from their first haircut.
I fully admit it... I love these little guys. They have completely wormed their way into my heart and I dread the day that they will age and I will lose them.
Today as I made a quick stop at the vet, I held the door open for an older woman who was clutching her little white ball of fluff and frantically rushing to enter. She looked up at me and the tears began to flow. She sputtered, "I think I've lost her... my baby. I think she's gone.". And she was. The vet came and took the bundle while leading the lady (she was at least 80) into one of the private rooms. But I could hear her sobs through the door. And I sobbed along with her.
Understanding her pain, I immediately wanted to give her a copy of my friend Stephanie's new book, Golden Angels - Lessons in Love and Loss from Buddy Girl and Daisy Mae. Stephanie's book is currently in e-book format, but she's working hard on her Kickstarter Program to get the book into print.
Stephanie lost her Golden, Buddy Girl, a little over a year ago and turned to writing to help her through her grief. With 13 soulful essays combined with 13 recipes to feed the soul, her e-book became popular, but people are asking for hard copies to gift to people who lose their beloved pets and she's looking for help to get the book published.
So today we add the Liv Life Maltese Approved Bowzer Bites to Stephanie's Kickstarter Blog Hop entitled "The Dog Days of Summer". Join us as we head on over to see what else she's got cookin', and grab a few treats for your pup!
I know I'm supposed to eat fruits and veggies year round, but it's really these gorgeous, juicy, ripe summer fruits that steal my heart. And living where I do, I not only enjoy a plethora of farmer's markets, but I also have Dad and Capt. Greg. While Dad keeps my bowls filled with peaches, lemons (no limes anymore... he cut down the tree... but we are back on speaking terms ;), tomatoes and fresh scallions, it's my neighbor, Capt. Greg, who brings these beautifully plump and brilliantly purple plums that we simply can't get our fill of (you may remember Catp. Greg's Plum Perfect Gelato).
For about two weeks in mid-July our neighborhood is filled with more plums than we know what to do with and everyone fervently works on inventive recipes incorporating the fruits. I've seen tarts, breads, stewed plums for ice cream, salad dressings and even a plum chicken marinade. My use, Plum Jam, may not be the most inventive, but I've been loving it for weeks in the early afternoons on almond butter sandwiches or stirred into Greek yogurt with granola.
Our Plum Jam is on the tart side, just like I like it, and uses no pectin and lower sugar than other versions to let the fruit itself shine through. Used on a sweet breakfast scone, on top of that almond butter sandwich or as a swirl into creamy vanilla ice cream, Plum Jam is a treat in its own right. Next season can't come fast enough.
A Green Thumb I have not, and as such most plants in my care tend to live somewhat abused lives due to a simple lack of water. Orchids have withered on my shelves, potted tomato plants have been seen wilted and gasping for breath, and petunias have seen better days when given proper water. Mint, though, is a different story.
Years ago I brought home a beautiful, emerald green, perfect mint plant from the local farmers' market with a warning from the vendor that the roots tend to be somewhat aggressive. With my past history of plant growing, very little worry entered my mind and I actually never even planted the beautiful herb in my garden. Six months later as I went to move the pot, I found the little guy had rooted itself through the holes in the bottom, thereby explaining how he had lived even though his water source had been sparse.
Cleaning for winter I tossed the overgrown, flowering plant and promptly forgot I had ever grown a mint plant. Until this spring. Along with my snapdragons (they thrived beautifully with my husband's loving care), little shoots of the brilliant green herb popped up where the old pot had been.... as well as on the other side of the garden, and as well as numerous other spots in between. Aggressive roots indeed, but a hardy little guy who seems to be a survivor.
With mint back in my garden, the fragrant, flavorful leaves have been finding their way into my daily iced teas as well as into my salads. Bringing a clean and fresh element to recipes, mint became a welcomed addition to my Israeli Cous Cous concoction and had me repeating the recipe twice in a week with resounding reviews from the whole family.
My mint... it's the little plant that could.
Peter Piper picked a peck of Pickled Jalapeños... and goodness are they spicy!! Just like my husband likes them.
With this month's Inspired Plate Food Photography and Styling Challenge bringing the subject of "Seasonal", my garden directed my choice of ingredient. A spontaneous decision to pick up a cute little jalapeño plant at the farmers' market a few months ago has brought forth more spicy peppers than I can handle this summer season. Turning a stunning red on the vine, pickling seemed to be the proper avenue to avoid wasting.
Enter the amazing Bobby Flay and his Pickled Jalapeño recipe from one of my all time favorite books, Grilling For Life
. Quick and easy, I forwent any formal canning procedures and made a smaller refrigerator batch which Bobby says will stay fresh in the fridge for about 2 weeks. However, with the taste of these beauties, I don't think we'll be testing the 2 week deadline any time soon, and with the ease of this recipe I will most likely have a new batch even sooner.
With just a few ingredients and 24 hours to marinate, these jalapeños add a delightful kick to eggs, nachos, tacos, and whatever else you would like to bring a little spice to. Pretty and colorful in cute jars, they also make a wonderful hostess gifts or simply a spicy treat to share the wealth of the season with neighbors.
And now won't you join me as we travel the world with our Inspired Plate Blog Circle?? To start, follow me just 30 miles up the road here in Southern California to Laurie Vangoechea, a beautiful friend and one of the most talented photographers I know.
"Mom... why do our pancakes always have to be healthy? Can't we for once just have plain pancakes?? You know, like the big white ones at restaurants?" Such were the questions Liv posed a few mornings ago as we discussed breakfast.
When my son was a baby he lived on pancakes, and over the years I've learned to stuff just about every sort of nutrient possible into those beloved circles of batter. Pumpkin, with its pie-like spiciness, has always been a favorite (and filled with Vitamin A). Our buttermilk version included rolled oats (lots of fiber) and even my most decadent version, the one served with the warm maple glaze, is made with whole wheat flour and bananas (potassium and grains covered here). Fruits of all sorts tend to find their way into the pancakes (Blueberry anyone??) and nuts are a frequent partner.
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Back to Liv's request for plain restaurant pancakes, and my head filled with visions of packaged pancake mixes (not that there's anything wrong with that) and a plate of few nutrients. On occasion? Not a problem.
Referring to a basic recipe from Martha Stewart, I glanced at the ingredients of white flour, granulated sugar and lots of butter and began reaching into the pantry. Somehow my spelt flour came out along with the white flour and my favorite orange blossom honey happened to replace my grasp for the sugar. 1/4 cup of butter? It seemed a generous tablespoon would cover that, and then I might also have added a little flax meal.
Stirring the ingredients together, Liv smiled as I asked her to put the all-purpose flour away (I had taken care of the spelt and flax) and she proceeded to give herself a generous pour of maple syrup into her favorite pitcher. Asking for plate sized pancakes, like the restaurant, in place of the smaller sized that I normally do, these beauties puffed up stunningly and had the kitchen smelling like breakfast in no time flat.
Serving up a plate-sized double stack, my girl smiled that, "Oh my goodness I can't believe she made plain restaurant pancakes!" smile, and proceeded to clean her plate. She didn't oppose the banana and walnut topping, and proclaimed these pancakes even better than her favorite plain restaurant versions.
I gave her a hug as I tossed another one onto her plate and my heart grew just a little knowing that my girl likes healthier things... she just doesn't know it.
Rich and creamy with a taste of the tropics... it was on the menu for breakfast this morning, and with its low-fat calorie count, my nearly bikini ready waistline didn't care. I must preface that we don't usually have ice cream for breakfast, but the lovely morning light streaming in my window creating an almost perfectly lit photo shoot left me with a semi-soft bowl of photographed ice cream. And, it was fabulous.
Dairy free for my lactose intolerant family, those bananas stacking up in my freezer were put to good use. Trader Joe's Light Coconut Milk replace the heavy cream but didn't lose any of the luscious creaminess.
A delicate swirl of melted dark chocolate hardened in the frozen concoction bringing a bite to each taste, and a topping of crunchy coconut flakes had me swooning.
With visions of tropical locales spinning through my head, I just may put this delight on the menu for breakfast more often.
Lately, I'm all about lemons. Apparently, my beloved flavor enhancer also packs a health benefit punch seeming to make it somewhat of a superstar.
As far back as Ancient Egypt, people have been juicing lemons to boost immunity, fight infection, aid digestion and cleanse the liver. The Egyptians actually used the lemon's ability to flush toxins from the body as a protection against poison, but side benefits include potential wrinkle reduction (due to Vitamin C and antioxidants), mood enhancement and fresher breath.
Lemons, with their high doses of pectin fiber, can also create a more "full" feeling, hence, perhaps aiding in weight loss. Containing significant amounts of potassium, calcium, folate, thiamin, niacin, vitamin B6, phosphorus, magnesium and copper, my little flavor enhancer really is doing me good.
With lemon water a part of my daily morning routine, choosing the Cleansing Lemon Kale Ice from Cheeky's menu last week while in Palm Springs (a MUST visit if you are in town) was a tempting decision, but the kale ingredient held me back. However, Dance Dad Pablo (we were in town for the girl's National Dance Competition), ordered the concoction and when his first sip brought forth gushing reviews, the rest of the table soon followed in kind.
Sweet, clean, citrusy, and filled with health benefits, this Lemon Kale Ice went down easily on our 118º day. With promises from the server that this drink could be easily made at home, I carefully copied the ingredients and promptly played with the proportions when we got home.
Sweetened with pure maple syrup, this drink boasts a rich flavor along with the clean brightness of the lemon. Not really a kale fan, I admit to concern as to what the green would add, but other than color I didn't detect any "green" flavors and simply smiled at the added nutrients.
While I may not be protecting myself from Egyptian Poison, I'll take every other lemon benefit mentioned. But in reality? It's all about the flavor. Bright and pure, lemon is my happy way to start the day.
