Henry

I've done a post for just about everyone except our dog Henry. Today is Henry's birthday so I thought it was a perfect time to tell you all about him. The picture is of him chilling on our porch.

When Max's 5th birthday was on the horizon, he started asking for a dog. His Dad always wanted a dog, me..not so much. So, Daddy's suggestion in a little guys ear is what started my being over ruled.

I spoke to Max's allergist and he said that Max could have one BUT our best option would be one that was hypoallergenic. Because Max is allergic to just about everything except dogs, the doctor felt it best to not stress his system with just any dog.

I did my research and we looked for a Schnoodle first but they were impossible to find. Wheaton Terrier was our next thought. Not many of those around at the time either and they weren't cheap.

I found an ad in the Sunday paper and called. They had 6 puppies and people coming. By the time we got there, only Henry was left. He was standing close to his Mom, Minnie and looking a bit scared.

Such a CUTE puppy. He was an auburn color but we were told that they grow into their wheat coloring. We paid for him and drove through a nasty thunderstorm home. We named him Henry because that was what Craig wanted to name Max. I wanted Max's name, I gave birth, I won;)

Henry wasn't thrilled to be at our house. He was even less thrilled with the 5 and 2 year old who wanted to play with him. He promptly hid under the couch.

He wouldn't eat or drink for 2 days and unless you were holding him, he was under the couch. I had to hold his little face and force water with a syringe. I was worried about him and called the breeder. She told us to block off a space, scatter food on the floor, multiple water dishes and keep our fingers crossed that his home sickness would pass.

The next morning I got up and he had eaten some and was a little more friendly. The next day, he was running around playing with the kids.

I love Henry for many reasons, the first being that he doesn't shed. He is great with kids, allowing them to use him as a pillow.

He is VERY smart. When we got an electric fence to keep him in the yard, the guy showed me how to train him. I had to take him by the leash to each flag (we had about 40 flags) and run him back toward the house so he'd know his boundaries. The guy said it would take about a week. It took 2 flags and he got it. A year later when Craig used those flags to map out our new deck, Henry would NOT go out the back door and we couldn't figure out why. It dawned on me that he knew he couldn't go near those flags. Sure enough, moved the flags and out he went.

He stands by the door when he wants to go out, he hits his food dish when he's hungry or thirsty, he crawls in his kennel when he's tired and he is an excellent watch dog.

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I read that Wheatons know what their owners will tolerate. I have raised Henry like my children. I let him know my expectations and he is not the high strung, jumping dog that I've heard they can be. He is a cool, chilled out dog and everyone loves him.

Henry is also very sensitive to his surroundings. He sleeps in Claire's room most nights and one night I knew something was wrong because Henry came and jumped on my bed, waking me up. I was trying to figure out what was wrong and one minute later Claire came in saying she couldn't breathe.

I also don't allow dogs or children in my bed but the nights following my Dad's passing, I would wake up to Henry on the pillow next to me, watching me. He only jumps into bed with me when I am stressed or upset about something. And, if he feels danger in the air (we had a psycho neighbor), he parks his butt on the landing of the stairs and stands guard as we sleep.

So, if you're looking for the best dog you can find...look for a Wheaton, I promise you'll fall in love.

Minding Frankie

Last day of school so I thought I'd kick off summer with a good book.

You know my rule...I don't give you a book report, I just tell you that I liked it. There is one chapter where I needed kleenex but you'll know it's coming.

I think this is the best book I've read this year. I bought my copy used from Amazon and that's where I grabbed the photo from too.

White Sangria

Book club is good for more than just discussing books. Book club is good for trying new recipes, eating tasty treats and sometimes drinking yummy drinks that you get to score the recipe for.

Nothing says summer to me more than a good Sangria. Mix up a batch, sit back and enjoy!!

What you'll need:

1 bottle Dry White Wine~I used Sauvignon Blanc
3/4 C Flavored Vodka~I used Peach Schnapps and made another one with Cherry Schnapps
6 T Frozen Lemonade Concentrate, thawed
1/4 C Sugar
Fruit

Mix it up, chill (I made it 24 hours in advance so flavors could blend) and serve.

Cousins

A rare photo where they are all looking and smiling makes me happy:)

Homemade Pizza

I don't order pizza to be delivered very often. I can honestly say it's probably only twice a year. I'm just not a fan if I can't have it hot out of the oven.

This is where the Pioneer Woman comes in. I think she has cured me of my fear of working with yeast. I tackled another of her recipes. This time for pizza crust and it was a hit. Pizza delivery just dropped off to probably never.

I intended on making one pizza for the kids and one with spinach, feta and fresh mozzarella for Dylan and myself but Dylan didn't come over that night. I didn't want to torture my children so they had Pepperoni and Cheese 2 different nights. Another reason why I LOVE the dough. It's good in 24 hours and it's still good at 72 hours!!

Here's what you'll need:
FOR THE CRUST (MAKES TWO CRUSTS):
1 t Active Dry Or Instant Yeast
4 C All-purpose Flour
1 t Kosher Salt
⅓ C Olive Oil

Jar of your favorite sauce~we use Traditional Ragu
Pepperoni
4 C Mozzarella Cheese~I actually used a mix of Romano, Mozzarella, Provolone

TO MAKE THE CRUST:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Preheat oven to 500

Set dough on counter for a couple of minutes so it's easier to stretch. Brush some olive oil on the pan and stretch your dough out. Top with sauce, toppings and cheese. Bake 10-12 minutes.

Dough ready to go.


Stretch it out.


Top



Dinner is served~I think I should have taken this out a minute earlier, but I was kinda busy playing bejeweled while it cooked. Claire, the cheese pizza eater in our house, loved it.

Random

A friend of mine just posted some of her random photos. These are on my desktop and make me smile when they pop up so I thought I'd share.

He just made a good play.
Jake did NOT want his photo taken a couple of years ago at the 4th of July parade. I was across the street hiding and he still wouldn't take his hands down.
This was from our trip to Kansas City in 2009. I love that Max was having so much fun.Does this need an explanation?

Mexican Lasagna

I think I could eat Mexican food every day. So many varieties of things that you can do. I fed my kids the chopped Mexican beef on tortillas and then took the rest and made a small Mexican lasagna. I'm not a fan of left overs but this, this was twice as yummy the next day. I should have made a full size pan!

This recipe serves 4 using an 8x8 pan, but just double and put into a 13x9 pan.

What you'll need:

Can of HOT Enchilada Sauce ~ I actually used my homemade

1/2 bottle Verde Sauce
1 1/2 C chopped Mexican Beef
3 large Tortillas ~ I used some healthy high fiber ones I found
1/2 can Black Beans rinsed ~ you could also use pinto or refried..whatever makes you happy:)
3/4 C frozen Corn
1 C cooked Brown Rice
3/4 C Cheese ~ I used Monterey Jack

Spray your pan with cooking spray. Put about 1/4 C of Red enchilada sauce in the bottom.

Place Tortilla on top of that.

Sprinkle with half of chopped beef.

Half of the beans next.

Half of the corn.

Half of the rice.

1/3 of the cheese.

about 1/2 Cup of the Green sauce.

Tortilla. Press down a little bit.

1/2 of what's left of the red sauce

Repeat process one more time.

When you top with last toritlla, press down. Add rest of red and about 1/2 cup of green, swirl together and top with remaining cheese.

Bake at 350 for 35-40 minutes. Top with sour cream and/or guacamole and serve.





You don't have to rip the tortilla. Just make sure it covers as much of the bottom of the pan as possible. This particular tortilla I felt was riding up too far.


You aren't going to see rice in the photos because I made one of these to "taste" it, serving rice on the side. Dylan felt it was a missing component so I added it in the next pan I made and yes, good idea D!




YUMMY!