Oh, Middy. You are my favorite Middy Mae in the whole world.
You are sweet, you are kind, you are funny, you are a joy. You are the mellowest dog I know.
We had to choose a day for your birthday because of the way that you came into our lives, so we chose the month of October because it is one of our favorite months. And it just fits you.
The vet thinks you're around 11 years old. But, you're spry and healthy and you bless me abundantly. (Even when you get on the couch and you're not supposed to. Even when you drool on my foot when I'm eating a sandwich. Even when you roll around on/in disgusting things - you look so happy when you do this - and smell to high Heaven. Even then.)
So, to celebrate another year of joy-bringing, I made you dog biscuits. Happy Birthday, sweet girl! Here's to many more joyful years with you!
Funny/not-so-funny story about these dog biscuits...the original recipe calls for oats. Which is all well and good. No problem. Oats. I have them. In the kitchen cabinet.
Except for the fact that the night before I made these, a mouse found that particular kitchen cabinet and ate over $30 worth of food. Pine nuts - gone. Steel cut oatmeal - done. And regular oats? Eaten.
Apparently, I need to have a stern talking to with my cats.
So the recipe had to be tweaked a bit. Omit the oats. Yep.
And if you have any doubts about whether your dog will love these biscuits, just look at these pictures.
Homemade Dog Biscuits
*adapted from Food + Words' recipe found here
1. Preheat oven to 400 degrees.
2. Line a baking sheet with a piece of parchment paper and set aside.
3. In a large bowl, combine all ingredients until you have a thick, sticky dough.
4. Flour a surface area large enough to roll out dough. Sprinkle the top of the dough with flour and then rotate on all sides until it is covered in flour. Roll the dough to approximately 1/4"-1/2" thickness. Since the dough is very sticky, make sure you use plenty of flour.
6. When the dough is rolled out, use a cookie cutter to cut the dough. Or, if like me, you don't have any cookie cutters, use a Mason jar lid, drinking glass, or knife to cut the dough. Use a fork to press holes into the dough in order for steam to escape.
7. Transfer the dough to the prepared sheet pan, leaving about 1/4" of an inch between each treat. The biscuits won't spread out much, so you can fit quite a few on your baking pan.
8. Bake at 400 degrees for 8-10 minutes, or until light golden brown.
9. Remove the baking sheet from the oven and allow the biscuits to cool completely.
10. Transfer the biscuits to an airtight container, where they will keep at room temperature for up to two weeks.
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann