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Building a Dog Paddock
When you have three Great Danes, you don’t just build a dog pen. You build a dog paddock. And that’s exactly what Mike and Adrian have been doing this month. In the country, we’ve noticed a lot of folks don’t fence their dogs in. But our city-slicker Danes don’t have much country sense, and we know they’ll be off chasing coyotes, cows, dogs or horses first chance they get. So, when they’re not by our side, the Danes now have their own private paddock. And I must say, it’s nicer than a lot of the horse paddocks I’ve seen. Maybe one day we’ll put a pony in it. Thanks, boys!
Newfangled Fables
Remember reading animal fables as a kid?
David Sedaris adds his own twist to the tradition with
David Sedaris adds his own twist to the tradition with
Squirrel Seeks Chipmunk: A Modest Bestiary, out Tuesday.
Paying Respects
On a bike ride last weekend, Janna and I came upon the old Carpenter Cemetery, with graves dating back to 1843. We walked through this sweet, old country graveyard, tucked back in the woods off Carpenters Lane, and we paid our respects to the family.
Sunday Brunch
So, if you recall the post about state fairs (In Praise of State Fairs), Arielle and I decided to make this brunch recipe last Sunday, in honor of state fairs everywhere. This one took home First Place-Public Favorite at the Western Montana Fair.
Easy ‘n’ scrumptious!
The Frenchy’est of Toast
Toast
1/4 cup melted butter
1/2 cup brown sugar
2 tbsp molasses
1/2 cup orange juice
8 slices home-style bread, with crusts cut off
5 eggs
1 1/2 cups milk
1 1/2 tsp vanilla extract
2 tsp Grand Marnier
Topping
1 cup low-fat sour cream
Sugar
1 cup fresh, ripe berries (blueberries, blackberries, raspberries or strawberries)
1. The evening before serving, mix melted butter, brown sugar, molasses and orange juice in a 2-cup measuring cup. Pour into 13x9x2-inch pan. Dip both sides of the bread slices in the mixture, then place slices in the pan in two layers.
2. Combine eggs, milk, vanilla and Grand Marnier in blender. Pour mixture over bread. Refrigerate overnight.
3. In the morning, preheat oven to 350 degrees. Bake French toast for 45 minutes, or until nicely puffed or golden.
4. Mix sour cream with a fork and enough sugar for a slightly sweet taste; about 1-2 tbsp.
5. Cut French toast into squares and flip over onto plates. Spoon on sour cream topping and cover with fresh berries. Serve warm.
Serves 4-6.
Original recipe by Carolynn Richardson; adapted from Blue Ribbon Recipes.
