I think we have a puppy.
See the pretty, albeit slightly dirty, white girl?
She’s a grand-niece of our Emma (R.I.P). As it turned out, she was off, er, having fun with a Pyreneen mastiff on Emma’s last day with us.
Her name is Misty and she belongs to Emma’s former human – as do the other two you see in the photo. He currently has four of them.
He’s not a breeder, per se. He just has litters every few years to keep his own household supplied and because his dogs are so well known people ask for puppies.
He’s also not a breeder, or at least, likely not a typical breeder, in the care that he gives the puppies. He makes certain that each puppy is held and ‘cuddled’ every day. As a result he raises the most affectionate, loving, gentle dogs I have ever met.
Well, except for the dogs that are going to have to work for a living. He usually has one or two dogs that are destined to go up in the mountains to guard sheep or work as rescue dogs. They have to be raised a little differently.
Misty whelped 8 bouncing puppies in the middle of March. One of them is slated to be ours.
Our friend says he’s giving her extra cuddles for me since I won’t be able to get her until June, after we get back from Italy.
It will be nice to hear the pitter-patter of tiny paws in the house again.
This will be the first puppy we’ve had in many, many years… I do hope I know what I’m letting myself in for.
Our last dogs have all come to us as adults… Calm, settled, adults.
That likely would have been the smarter choice.
And there are so many adult dogs in need of a good home….
But when I called him to tell him the sad news about Emma and he told me the glad news about Misty….
Well…. it just seemed a bit predestined.
At least I’ll have someone to walk around the property on bunny inspection duty with me again.
As we are still experiencing cool (read: cold enough to light a fire) nights here we have still not converted to summer cooking.
We suffered with these oven fries.
Here we are with simple food again!
Parmesan Oven Fries
The Parmesan gets very brown and crunchy. Finish with a light sprinkling of good sea salt.
2 medium potatoes, about 12oz (350gr)
1 tbs oil
1/2 tsp garlic powder
2 tbs grated Parmesan cheese
Cut potatoes into sticks – about 1/3 inch (1cm square), no need to be precise. Put oil, garlic, Parmesan in a bowl. Add potatoes and toss well to coat. Arrange on baking sheet. Bake at 400F (200C) for 30 minutes. Remove and serve immediately.
Something new: If you would like to receive my regular Friday email with the current week’s menu (not the recipes) and Kitchen Tip, leave a comment and I’ll add you to the list.
In addition to this, for the week of April 15 we have Shrimp in Green Sauce, Orzo with Green Garlic and Mascarpone, Puff Pastry Pizza, Spanish Pork, Chicken, Red Pepper and Spinach Salad….
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