hoooooo - BOY!

Sorry I've been gone so long, fans - there's been a whole lot of barkin' going on in every direction and I'm as worn out as a three-legged dog trying to herd a bunch of pole cats!

FIRST I want to share a photo of my girlfriend, Sammie - oh my oh my! Will you look at that pretty girl SMILE! No, you can NOT have her address! She's MINE.













Here I am flickin my tongue at her, trying to tempt her to come on up and snuggle.













But not my baby. She's as pure and demure as a little hottie can be. She just looks away in embarrassment.













Now HERE is a girl I could take home to Mama!

Meat Pie for Baily!

Baily my friend, you only gotta' woof and ol' Jake will get the recipe for you. Here it goes.

SHE WHO COOKS says that making the dough is much easier when you're cooking for dogs. Instead of making the dough tendar and crumbly, you want it to hold together and be a little tough. Tough? If you ask me, those humans just have pitifully weak jaw muscles.

Cook up a pound of ground meat, drain (reserving the fat) add a 1/2 c of cooked peas and a T of nutritional yeast - set aside to cool.

Take two cups of whole wheat flour and add 3 T of good animal fat - (The reserved fat from the cooked meat is fine here - if there isn't enough, SHE uses duck fat that she gets in a pot from her butcher, but she says GOOD lard or rendered beef or chicken fat is fine - just NO BACON fat due to the nitrates and stuff. Could use flax seed oil, too - but it doesn't have that really yummy smell!) and add an egg or two, depending on size. Before you add the egg, reserve a T of egg white. Mix it all up. You want a dough that's wet enough to hold together, but dry enough to roll out on a bread board. SHE usually throws a couple of T of dried parsley into the dough, too.

Roll out the dough to about 1/8" thick, and cut it in rounds with a biscuit cutter or a water glass. Near the center of each dough round put a spoon full of meat. How much you use depends on how big your dough round is... do one to experiment, and you figure out if its too much or not enough. Then just flip the one side over the other, so you have a half circle, and use fork tines to crimp the dough edges. put them on a greased cookie sheet, beat the egg white w/ a few drops of water, and paint it over the top side of the turnover. Bake them at 350-375 for about 20-30 minutes... until the crust is nice and golden.

Let them cool on a rack, eat, and repeat from the beginning!

Nutrition: SHE is no food scientist, but as close as she can figure, these are about 25% protein. Commercial food is typically 19-20; the Cornell studies say 35% should be the target, wolves get 54%. So even if SHE is off, these shouldn't be unacceptably low. In other words, they're an occasional meal, not just a snack food. I get them for picnics mostly. SHE says she's not happy with the calcium, but do I care?
NO I DO NOT!