Rhubarb Crumble and the Windfall

I log into Facebook everyday for work.  We post about Alaska and teaching in Alaska, and I usually scroll down my home page as I drink my coffee in the morning. I saw this funny post, it said something like "I've discovered the secret to making a million dollars and I'm working on a guide.  The first million people to send me a dollar will get a copy." I shared it and moved on.

About a week later, I got some mail with my sister in law's return address in the corner.  I figured it was a note from her since I had ordered some flowers from all of us for a family event.  I laughed out loud for a good 5 minutes when I opened it.  My brother in law saw the silly post and sent me this note and $1.

You gotta love relatives with a good sense of humor.

Well, Dave and I have been spending lots of time in the yard, starting to get things buttoned up for the winter.  After my hand surgery I won't be very helpful for a while, then it is moose season and then it is my travel season and snow can come any day now.  One of the things we did was pull all the rhubarb.

I have a giant rhubarb plant that produces way more than I can use.  I take it to work, I give it to friends, I freeze more than I'll use all winter.  I took a big batch into work along with this sugar-free rhubarb crumble.  I figured if something delicious was next to the giant basket, more people would be inspired to take some.

I have enough in my freezer to make this a dozen times this winter, it was so good, I'm wondering if I have enough.

Keto Rhubarb Crisp

For Crumble

1 cup almond flour

1/2 cup unsweetened, shredded coconut

1/4 cup butter, melted

1/4 cup Swerve, or sweetener of choice

For Fruit Filling

4 cups rhubarb, sliced

1 cup strawberries or raspberries

1/3-1/2 cup Swerve, or sweetener of choice

1/2 tsp. xanthan gum, optional

Preheat oven to 350˚F.  Butter or spray a 9" pie plate, or an 8x8 baking pan.  

Make fruit filling: combine rhubarb, strawberries, sweetener and xanthan gum (if using).  Mix well and pour into pie plate, spreading evenly.

Make crumble: mix almond flour, coconut, melted butter and sweetener.  Mix until well incorporated and crumbly.  Sprinkle over the fruit filling.

Bake for 30-40 minutes, or until rhubarb is soft and topping is richly browned.  

Serves 8

187 calories, 16 g. fat, 8 g. carbs, 4 g. fiber, 4 g. protein (I subtract the sugar alcohol before posting carbs.)

1 year ago:    Dutch Baby and Being an Active Sleeper

4 years ago:  Nutella Pillows

5 years ago:  First Frost and Rhubarb Muffins

August 21, 2018   Sunrise 5:57am  Sunset 9:48 pm  Temp H 65/L 47°

Grilled Chicken Thighs

We grill all year long.  And when I say we I mean I grill in the summer and Dave can grill in the winter because I'm not going out there when it is cold when I have a perfectly good oven in the warm house.

We've had this chicken recipe about three time so far this summer.  I love making a big batch and then I have lunch for the week.  Dave isn't crazy about chicken, so I get all the left-overs.  I package them individually so I can grab one out of the freezer and be ready for lunch. And, this chicken is good cold or warmed up.

I love having lunch options in the freezer.  It keeps me on track by not going out, I eat at my desk and work so I can walk one of the many trails on campus for a good 20 minutes during my break.  I really like it when Dave cooks these over charcoal, it adds a nice flavor.  I don't have time for that so when I have to cook them they are cooked on the propane grill.  They are good either way.  

Grilled Chicken Thighs

1/2 cup avocado oil

1/2 cup apple cider vinegar

1 Tbsp. dried thyme

3 garlic cloves, chopped

1 Tbsp. smoked paprika

1 Tbsp. ground cumin

3-4 lbs. chicken thighs

salt and pepper

Pat chicken thighs dry, sprinkle with salt and pepper.  Combine avocado oil, apple cider vinegar, thyme, garlic, paprika and ground cumin (I pour everything into the container I'm going to marinade in and whisk it together).  Add chicken and turn to coat.  Marinade for 1 hour to overnight.

Preheat grill so the grates are very hot.  Grill chicken over indirect heat, starting with skin side down.  I grill for 10-15 minutes on each side, cook until juices run clear.

1 year ago:   Tired

5 years ago:  Rhubarb Muffins and the First Frost

6 years ago:  Grandma McFadden's Zucchini Chocolate Cake

August 16, 2018  Sunrise 5:41 am  Sunset 10:06 pm  Temp. H58/ L 45°F

Spinach Artichoke Pull-Apart Rolls

Our last camping trip, I think, at least the last one I can count on this year.  We are headed to Seattle for Gman's 2nd birthday, then I have surgery on my wrist, then Dave is gone to moose camp and I start my fall travel.  Posts will be few and far between for a while.

A ride up to the rock and a toast to the last camping
trip of the season.  

We camped, we rode our 4 wheelers, we took naps, we ate and drank (just a little).  It was a good weekend.  Any weekend out in Alaska is a good weekend.

We were trying to let the dog blanket dry.
Tek decided he still needed to sit on it.

I made a special little treat for before dinner.  I put this together at home and then assembled it out at camp.  I cooked it on the covered grill.  Next time I'll use my dutch oven.  The rolls cooked, but they didn't brown up nicely.  That didn't stop us from eating them and they were delicious.  Then we put the dip on our steaks at dinner.  Left-overs were my lunch the next day.

Cooking on the covered grill works, but the bread doesn't
toast up on the top like it will in your oven at home.

Spinach Artichoke Pull-Apart Rolls
adapted from Cast Iron Keto, blog

For the Rolls:
6 oz. cream cheese
2 1/4 cups shredded mozzarella, low moisture works best here
3 eggs
2 1/4 Tablespoons baking powder
1 cup + 1/2 Tablespoon almond flour

For the Dip:
4 oz. cream cheese
1- 7 oz. can artichoke hearts, drained and chopped
1/2 cup mozzarella
1/4 cup parmesean
1/2 cup frozen spinach, chopped
4 green onions, sliced
2 large cloves garlic, chopped fine
1/2 tsp. salt
1/4 tsp. pepper

Make the rolls:  melt cream cheese and mozzarella in the microwave until soft and easy to mix.  Add eggs, baking powder an almond flour, mix well.  Chill in refrigerator for 10 minutes.

In the meantime, make dip.  In a medium bowl add all the dip ingredients and mix well with a hand mixer.  Set aside.

Take dough from refrigerator and make into 12 balls.  Roll them in your hands to shape them, I wet my hands and that helped the dough not stick.  Place balls around the edges of your cast iron pan.  Cool in refrigerator for at least 10 minutes or up to overnight. 

Preheat oven to 400°F.  Spoon dip in the middle of your pan.  Bake for 15-20 minutes or until rolls are golden brown and fluffy and dip is hot throughout.  Serve.

2 years ago:  End of the Summer
4 years ago:  Brandy Alexander and New Cookbooks
5 years ago:  Happy Home Makeer - Drink of the Week

August 13, 2018  Sunrise 5:31 am  Sunset 10:17 pm  Temp. H 59/ L 47°F

Blueberry Picking and Blueberry Crumble

We went camping last weekend.  It was a cool rainy weekend, but it was perfect.  We were the only people camped in the area and I think I saw 4 cars the whole weekend.  We did spend a lot of time under the pop-up next to the fire, and I loved it.

There was a bit of a break in the rain on Saturday afternoon and we went berry picking.  The blueberries are ready to be picked and the bushes are full.  Dave and I spend about 45 minutes before the rain got too hard and we got too wet but we got quite a bit.

Sunday morning we were socked in with fog.  A good morning fire and  the pop up were all we needed.  Well, that and some strong, hot coffee.

Washed, air dried and ready for the freezer.

My Brother in law came over for dinner and this was our dessert.  He was surprised when I told him it was sugar free. I wish I got a kick-back from Swerve with as many people I tell about it who start using it.  It is nice though, because I ran out of confectioner's Swerve and I could borrow 1/4 cup from my neighbor (thanks Michelle!).

Blueberry crumble served with lemon ice cream, delicious.

Blueberry Crumble

Crust and Crumble
1 1/2 cups almond flour
1/4 cup Swerve confectioner's sweetener
4 Tbsp. butter, melted
1/4 tsp. salt


Blueberry Filling
can also be used for jam, or pies, or thumb drop cookies...
2 cups blueberries
1/2 cup water
1 tsp. lemon zest
2 Tbsp. lemon juice, about 1/2 large lemon
1/2 cup Swerve confectioner's sweetener
1/4 tsp. salt
1/2 tsp. xanthan gum

Topping: Optional
whipped cream
ice cream, I topped our with lemon curd ice cream-made with Swerve only.

Preheat oven to 350°F.
Start with the blueberry filling.  Mix blueberries, water, lemon zest, lemon juice, swerve, and salt in a heavy pot over medium heat.  Heat until boiling and reduce to simmer.  Simmer for 5 minutes and sauce begins to thicken.  Remove from heat and whisk in xanthan gum until completely dissolved.  Set aside.

Make the crumble.  Mix almond flour, swerve, butter and salt together.  Mix until crumbly.  Pour 2/3 of the mixture into a 8X8 buttered pan. Press crust into an even layer on the bottom of the pan.  Top with blueberry mixture then crumble the remaining 1/3 of the almond crust mixture over the top.  Bake for 15-20 minutes or until crumble is nicely browned on top.  Remove from oven and cool for at least 30 minutes before serving.  Makes 8 servings

2 years ago:  Introducing Grayson Zachary and Beginning the Grandma adventure
3 years ago:  Tazlina Wedding
5 years ago:  Lemon Bars and The Grocery Store Meltdown

August 8, 2018   Sunrise 5:14  Sunset 10:35  Temp. H 59/ L 44°F

Sausage and Egg Cups for Breakfast on the Go

In the never ending whack-a-mole game of "What body part of Toni's is going to crap out next" the next chapter is carpal tunnel syndrome.  I've been experiencing numbness in my hand that has crept up into my arm.  I figured it was more from the degenerative disc issue I had surgery for 9 years ago.  I put up with it, until I couldn't.  It was waking me up at night and I had to try to sit up to sleep.  I figured it was time to see the dr. and get this taken care of.

The great news is that it wasn't degenerative disc, it was only carpal tunnel.  I was pretty excited about that.  I'll have surgery in August and be ready for travel season starting in September.  The doc said we would do the procedure on a Friday and I could go back to work on Monday, easy peasy. 

Well, I know that everything should be that easy, but I also know myself and my body.  So, I'm trying to do a few things to prepare so Dave isn't stuck with everything.  I'm making a batch of keto chili and I'll freeze it in individual containers for a quick breakfast, lunch or dinner for Dave and myself and I'm making these egg cups. 

Now I am one who can eat the same thing for breakfast and lunch every day for a week or two, as long as I have something different for dinner and a sweet treat at the end of the day (or in the middle of the day).  So having a dozen egg cups ready to microwave will make the 10 days I have stitches easier when my right hand is stuck in a brace.  And yes, I am right handed.

This really isn't a recipe, it's more of an idea of how to do an easy, to-go breakfast.  I can eat these cold or warmed up in the microwave.  I also like my egg yolks hard, but if you like them soft, just cook a little less.  I also used our moose sausage but any ground sausage would do.  If you like breakfast sausage-use that, if you like spicy Italian sausage - go for it.  These are easy to individualize.  I like putting a squirt of spicy brown mustard in the sausage cup before I add the egg, you could add tabasco or sriracha.  You can also add what every cheese your want, or not.  I happened to add a little parmesan on these.

After they are cooked and cooled a little, I run a knife around the edge of the muffin pan to release them and then put them in individual containers for the freezer.  Then I can just grab one and throw it in my lunchbox for breakfast at work.  They reheat really nicely in the microwave.

Toppings are also easy to individualize.  I happen to really like guac and salsa on mine, but have melted cheese on them when I warm them up.  So these will be on my menu for post surgery easy breakfasts.  These would be great to make a couple batches and have them on hand for quick breakfasts in the mornings if you have kids headed back to school soon.  

And feel sorry for Dave, because my God, this doctor won't give me a robot body either.

Sausage and Egg Cups

Coconut oil to grease muffin pan

24 oz. ground sausage 

12 eggs

salt and pepper

filling options: (keep in mind you won't have a lot of room)

spicy brown mustard

hot sauce

cheese of choice

topping options:

avocado or guacamole

salsa

cheese

bacon bits

hollandaise sauce

Preheat oven to 350°F.  Grease muffin pan well, really well as the egg cups tend to stick.  

Divide sausage into 2 oz. pieces (I use a scale for this).  Flatten with your hands and form into cups in the muffin pans, going all the way up the sides of the muffin cups.  Bake for 10 minutes.

Drain the fat from the cups (I put a cooling rack over the top and turn the whole thing upside down over the sink).

Add any fillings you want and then crack one egg into each cup.  Top with salt and pepper.  Return to oven and cook until yolk is done to your liking.

Remove from oven and let cool in muffin tins about 5 minutes.  Run a knife around the edges to help release the eggs.  Serve immediately or store in refrigerator for 5 days or freeze.

2 years ago:   Saving a Life

3 years ago:   Talkeetna Zip Line

5 years ago:   Oatmeal Cream Sandwich Cookies

August 6, 2018   Sunrise 5:08 am  Sunset 10:42 pm   Temp. H 59/L 50°F

Lemon Curd Ice Cream and The Mad Dash

Try Allulose they said, it will keep your ice cream softer, they said.  So I ordered some from Amazon.  I spent about $20.00 for 16 oz.  I figured I would use it sparingly so I could splurge for a softer consistency in my ice cream (keto ice cream freezes really hard).  I was craving something lemon so I made a delicious lemon curd using my favorite sweetener, Swerve, and mixed it with some heavy cream and Allulose and poured it into my ice cream maker and waited for the magic to happen.

It has been really hot in Fairbanks, getting into the high 80's and even 91 one day.  That is hot for Alaska standards, and my poor Alaska born husband has been melting.  I've been warm and enjoying the only days of the year I can sit outside without a sweater.  This is the perfect weather for ice cream and I have seen several delicious looking ice cream recipes on the Keto blogs I read.  A couple different blogs mentioned Allulose and how it keeps ice cream a little softer and doesn't raise your blood sugar, so I decided to try it myself.  I ordered it and waited for it to arrive before I made a new batch of ice cream.

Well, it was a hot afternoon, Dave mowed the lawn and tried not to dissolve into a puddle, I started cleaning up the flower beds because August could mean snow and I have a lot (I mean a lot) of flower beds to clean up.  We were both hot, tired, and I didn't want to cook.
"What restaurant in Fairbanks has air conditioning?" I asked Dave.  (Really, that is a thing because how often do you need air conditioning in Fairbanks.)  He mentioned a couple and we decided to head out to an air conditioned restaurant after he finished mowing the back yard.  I had some time so I went inside and made this delicious lemon curd ice cream, churned it, scooped it into single servings in a muffin pan (because keto ice cream is usually so hard I can't scoop it, and it keeps me to one serving instead of half the container).  I put a scoop in this pretty green dish, took a couple pictures and then ate it.  Yes, I ate my ice cream before dinner and it was delicious.  I was thinking I would have another scoop after dinner!

Off we went to the restaurant, ordered dinner, a friend walked in and joined us so we had a nice dinner and a nice visit...and then...

My stomach started to hurt.  I had eaten a couple of Dave's fries and I asked if they were breaded?  Yep, o.k.  I knew I would have a stomach ache from what ever wheat was on those few fries, but I've had wheat before and it isn't too bad.  Then a cramp... hmm, what had I eaten that would do this?  Not the salad or the steak I just ate.  Maybe because I work hard to stay away from wheat I'm having a big reaction?

Then a grumble, a cramp, and...we have to go home, NOW.  I'm clenching, we pay the bill, say good-bye to our friend and make a dash for the car (as much of a dash as you can make clenching your cheeks together tightly).  I rush home, run right into the bathroom and sit there, with the fan on and my eyes watering, for a good 20 minutes.

All this time I'm thinking, what did I eat?  Could the chicken I had at lunch have done this to me? Oh my, how can that smell come out of me?  I wonder if I got a little bug? Oh, lava, hot lava, hot lava - do we have any ice cubes?    Did I drink too much champagne the last couple of days?  Oh, the crampage....please stop.

Well, I finally finished and crawled into bed, convinced I had the flu or something.

Then, this morning, as I'm drinking my coffee, I come across a post from Keto Connect about sweeteners so I watch the one they do about Allulose and both of them mention that it had a very laxative effect on them.  OH MY GOODNESS, my beautiful delicious ice cream was the reason.  I have 11 more servings of it in my freezer and I don't dare try it again - or do I?

Well, I think the safe thing will be to make this ice cream again, only using Swerve.  I can offer this to my keto neighbor and maybe it won't affect them as bad as it affected me.  I am really bummed because there is a marshmallow recipe I also wanted to try, but it really isn't worth it.

So, Allulose might be a great sweetener for you, and I have a bag I paid $20.00 for that has about 1/3 cup missing, I'll send it to anyone who wants it, or maybe I'll save it for one day when I'm constipated, that will move things along!

Lemon Curd Ice Cream

for the lemon curd
4 eggs
1/2 cup fresh lemon juice
1/3 cup confectioners Swerve
2 tsp. lemon zest
1/4 tsp. salt
2 Tbsp. butter, cubed

for the ice-cream
1 1/2 cups heavy cream
1/3 cup confectioners Swerve (for the love of God, be careful with Allulose)
2 Tbsp. vodka, optional (helps with consistency and vodka!)


For the curd:
In a double boiler, over simmering water, mix eggs, lemon juice, confectioners Swerve, lemon zest and salt. Whisk until mixture thickens, about 8-10 minutes.  Remove from heat, add butter and let sit for a couple minutes for butter to melt.  Whisk butter into mixture.  Cover with cling wrap - laying the cling wrap on top of the curd so a skin doesn't form.  Refrigerate for 2 hours or overnight.

For the ice cream
Mix heavy cream, swerve, vodka and cold lemon curd.  Pour into ice cream maker and process according to the manufacturer's directions.  Freeze in individual portions or transfer to container and freeze for 1-2 hours.  Let sit at room temperature about 15 minutes to aid in scooping.

2 years ago:  The REAL Grapenut Bread and Things I do for my Dad
3 years ago:  Fish On!
5 years ago:  Rhubarb Sauce for My Mom

August 2, 2018   Sunrise 4:54  Sunset 10:56  Temp. H 68/ L 53°F

Coconut-Almond Chocolate Bars

Every year I try to grow Anaheim chilies so I can make Chiles Rellenos for Dave, one of his favorite dishes.  In the past, Tucker would always eat them so I quit even trying.  Well, now with Tucker gone, I figured I could try again.  I plant them in planters so they get warmer and have enough time to grow in Fairbanks.  This morning, while I was watering, Mooree ate the plant.  He ate the whole thing except this little piece I pulled from his mouth.  Damn puppies.

I don't think this will be very filling.

So I made a treat for myself, Dave is just out of luck.  He doesn't like sweets so I'll share some with the neighbor and eat all the rest myself.  I guess, if I was a really nice wife, I would go to the store and buy chilies to make rellenos...don't hold your breath for it though.

Coconut Almond Chocolate Bars
You can find the recipe in this cookbook:


2 years ago:   Hazard Lights and Coconut-Banana Refresher
3 years ago:   Patriotic Pie and the Kitchen Disaster
5 years ago:   "Free" Gravel and Blueberry Buttermilk Cake

July 31, 2018   Sunrise 4:47 am  Sunset 11:03 pm  Temp. H 84/ L 59°F

Prosciutto Wrapped Halibut with Roasted Tomato Cream Sauce and double ordering

I'm loving Carolyn Ketchum's book The Everyday Ketogenic Kitchen.  I've been using it so much I ordered her new Easy Keto Desserts.  I guess I loved that so much I ordered the dessert book twice!  I don't know if that says something about how much I love Carolyn Ketchum's books or how much I love dessert.

So I have two of the dessert cookbooks.  I decided to give one to the curly haired boy and the DIL because they have been talking about going keto.

Now, double ordering things is something I have done in the past.  Once there was this special brownie pan that I thought was going to be so cool, I ordered one and then forgot and bought one at the store.  I ended up selling both of them at a garage sale because I never used them. Then there was the time I ordered shoes online only to see an ad for them on Facebook a few days later and I ordered them again.  Thank goodness the shoes could be returned (one pair at least).

This is an easy dinner and comes together quickly.  It gives you extra time to do some online shopping...just keep a list of what you have already ordered.

Prosciutto Wrapped Halibut
adapted from  The Ketogenic Kitchen, Carolyn Ketchum

1 lb. halibut, cut into 4 pieces
4 slices prosciutto
pepper to taste
2 Tbsp. butter

Roasted Tomato Cream Sauce
1 cup roasted tomatoes and garlic (I do this)
dash of red pepper flakes
1/3 cup heavy cream

Dry each halibut fillet with paper towels, sprinkle with pepper.  Wrap each fillet with one piece of prosciutto. Melt butter in medium frying pan, add wrapped fillets.  Cook over medium heat about 4-6 minutes, until prosciutto is crisp.  Turn fish over and cook another 4 minutes or until prosciutto is crisp and fish is cooked through.  Place on warming plate while you finish the sauce.

Place roasted tomatoes and garlic in blender with red pepper flakes.  Blend until smooth, pour into small saucepan.  Add cream and heat through.

Place 1/4 of the sauce on each plate, top with fish fillet and serve.

2 years ago:  Grapenut Bread
3 years ago:  Coconut Mojito and Surfing Lessons
5 years ago:  Adult Root Beer Floats

July 17, 2018   Sunrise 3:59 am  Sunset 1:57 am   Temp. 62/ L 44°F

Chicken Salad

Gman (our grandson) and his people came to visit for a week.  We were very busy and on more than one occasion Dave said,"This is why young people have the children."  When they left at the end of the week we were wore out.
We went to Creamer's Field a couple of times...

Alaska Land (I don't care if they changed the name to Pioneer Park, it will always be Alaska Land to me) for a train ride, a carousel ride, and ice cream...

Camping one night (note to self, 4 adults 5 dogs and one baby do NOT all fit in a motorhome, I don't care how big it is) and some 4 wheeler rides...

We were beat!  But that didn't stop us.  The kids left on Saturday afternoon and we hiked Angel Rocks on Sunday with our neice and nephew.  It is a 3.6 mile loop and, according to my niece's apple watch, 67 flights of stairs in elevation.  My only complaint is the mosquitoes were so bad at the end, I think I gave 4 pints of blood.

Before we headed out for our hike.

Dave headed up the hill.

A quick rest at the top.

Snacks and shoes off at the top.

Well, Monday came and we had to go back to work.  Monday morning after 10 days off is rough, that and I didn't make it to the grocery store so I was scrambling for breakfast and lunch.  Breakfast was easy, it was my go-to keto shake of almond milk, 2 oz. cream cheese, some strawberry extract, some sweetener and ice. Lunch was going to be tougher.

Luckily, I had some chicken in the freezer so I cooked up some chicken breasts and made this delicious chicken salad.  I love it over a bed of lettuce, I love it with cucumber "chips" for dipping and I love it plain.  It was a nice treat to look forward to since I had to go back to work and the baby is gone.

Mmmmm, bacon...

Loaded chicken Salad

adapted from The Pinning Momma (found on Pinterest)

2 cups cooked chicken breast, diced (I have also used a rotisserie chicken from the grocery store)

1/4 cup mayo

1/2 cup sour cream

1 cup celery, diced

1 cup sharp cheddar cheese, shredded and divided

3 green onions, sliced, divided between white and green parts of onion

1/2 cup bacon, chopped and fried crisp, divided

salt and pepper to taste

Mix mayo and sour cream until well combined, add celery 3/4 cup cheddar cheese, all the white and most of the green parts of the green onion (save some for the top), and all but about 1 Tbsp. of the bacon.  Mix well, taste and add salt and pepper as needed.  Stir and transfer to serving bowl or divide into individual containers for taking to work/school.  Top with remaining cheddar cheese, green onion tops, and bacon.  

I have also added pecans to this on occasion.

6 (1/2 cup) servings 

114 calories, 9 g fat, 3 g carbs, 1 g fiber, 9 g protein 

2 years ago:  Zip Line in Talkeetna

3 years ago:  Chocolate Cake Pops

5 years ago:  Spicy Grilled chicken Wings

July 13, 2018   Sunrise 3:46 am  Sunset 1:56 am  Temp. H 76/ L 51°F

Meet Mooree

Dave got a new dog about a year ago.  I am still not a fan. He is a big dog and full of energy.  A couple weeks ago I was cleaning up a mess on the floor and Tek came over to play.  I pushed him away and he came barreling back, thinking I was playing with him (because that is all he thinks about), I pushed him away again and he came back and bit me, right on my fake boob (or reconstructed breast as Dave puts it.  He doesn't like me calling it a fake boob but even the plastic surgeon who made it called it fake, so there).  Anyway, I got a little freaked out about it and decided Tek needed a playmate besides me.  So I decided we needed a puppy and I started watching the animal shelter.

Dave and I made an early trip this spring but the dog was 9 years old and not a good match for the energy of Tek, so I kept watching.  Then the animal shelter posted they had 6 puppies available for adoption that day.  I texted Dave...

So the four top texts were sent to him over about 15 minutes, and he didn't respond until the last text, then he called me.  He did meet me at the animal shelter to look at puppies and we picked one.

The last two texts are about Zach, the curly haired boy in the Seattle area and he got a teaching job.  We are very proud of him and so happy for this next adventure he is starting.

So I'd like to introduce you to Mooree.  His name means black duck and when we took him to our vet for a well puppy check our vet called him Tek support!  His mom was an Australian Shepard mix and the dad is unknown but must have had a lot of black lab in him.  Mooree is a sweet pup and loves to play with Tek.  They are very happy together.

So we are back to house training, plant rescueing, and leash training.  It is a good thing puppies are so cute.

2 years ago:  Lemon Bar Mug Cake and the Weak Stomach

3 years ago:  Chocolate Heart Cakes for a Wedding Rehearsal

5 years ago:  White Water Rafting

July 10, 2018   Sunrise 3:36 am  Sunset 1:56 am   Temp. H 66/ L 51°F