|And a huge one for the original group.|
Friday, March 31, 2017
Thursday, March 30, 2017
Thank you all so much for the pill advice. Teddy took her pill last night! What a relief! I cut the "big" pill into 4 pieces and let it sit out all day to air out....what a great idea! I also fed her very little so I was sure she was hungry. Then I wrapped the pill pieces in Limburger cheese and covered each one with room temp ground lamb that I sprinkled with liquid smoke....another great idea! I basically created a tasty stink bomb. She gulped them down. Now I am just hoping she will do the same thing 5 more times. Nothing like putting a problem out to the blog world to get advice. Plus, it's a relief to know I'm not the only one with this problem. I was feeling like such a loser puppy mom. I thank you and Teddy sort of thanks you.
Wednesday, March 29, 2017
*Okay, I am hoping someone has a suggestion for getting pills into an impossible dog, Teddy. She is taking Enrofloxacin for a bladder infection. They make her sicker than well, a dog. The vet said they are very bitter tasting. I have used everything I can think of....smoked salmon, every kind of cheese in existence, ground beef, ground lamb, bacon, ham, you name it. Forget peanut butter, she hates it. She knows the pills are in all of these things and she won't even look at them. I can't shove it down her throat because I really like having hands. So, if anyone has some genius full proof pill ideas, I am open to suggestions. Or even if you just have a non pill taking dog story, misery loves company.
Tuesday, March 28, 2017
|The flox will be blooming soon on the steps.|
Monday, March 27, 2017
|This is my latest project....wind chimes. I love wind chimes but good ones are really expensive. I decided to make my own. Hola, they are a lot of work!|
Sunday, March 26, 2017
|I hadn't baked a cake for a while so yesterday was the day. It's warm here and was not a good buttercream day but I soldiered on.|
- 1 cup (16 tablespoons) unsalted butter, softened
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 3 cups King Arthur Unbleached Cake Flour
- 1 cup milk
- Place a rack in the center of the oven. Preheat the oven to 350°F.
- Lightly grease your choice of pans: one 9" x 13" pan; two 8" or 9" round cake pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and lighly grease the insides of the papers with non-stick spray.
- Beat together the butter, sugar, baking powder, salt, and vanilla, scraping the bottom and sides of the bowl as needed, until pale and fluffy, about 3 minutes on medium-high speed of an electric mixer.
- Add the eggs two at a time, beating the batter well and scraping the bowl between each addition, until fully combined and the batter has thickened.
- Stir in half of the flour, then all of the milk, followed by the rest of the flour, scraping the bowl after each addition. Mix just until combined. The batter will look curdled after the milk addition; that's OK, it will come back together once the rest of the flour is added.
- Divide the batter evenly between the prepared pans, spreading it level.
- Bake the cake until golden brown — 40 to 45 minutes for a 9" x 13" pan; 36 to 42 minutes for 9" pans; 38 to 44 minutes for 8" pans, or 24 to 30 minutes for cupcakes. The center of the cake should feel firm when gently pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Remove the cake from the oven. Allow it to cool completely in the pan, then loosen the edges with a knife and gently remove from the pan. Allow the cupcakes to cool in the pans for 5 minutes, then turn out onto a rack to cool completely.