everyday life

Elizabeth being a Noodle Pool hog.

You're never to big to sit in your dads lap

Jacob doing a belly flop.  His stomach was very red after.

Ethan does not like his food to touch (picky  at such a young age) ... I think it's time I invested in a little boy plate that separates food

Our Confederate soldier

All Natural Dog Treats

These all natural, wheat free treats made from rice, chicken and cheese and come in their own cute cookie jar. Just because your dog has a sensitive tummy doesn't mean he can't have treats! These are great for the dog on a bland diet, because cheese is a flavor that dogs love.
These cookies are made with all natural, human grade ingredients and never any sugar. This includes 25 two-inch treats in a decorated 'cookie jar'. The 2" size is perfect for smaller dogs, but we also make 3, 4 and 5 inch sizes.

 Perfect for the peanut butter lover in your life! These peanut butter pupcakes are made with our all natural handmade & hand-pureed peanut butter as well as topped with a dollop of carob and an adorable little peanut butter chip! Doesn't that sound perfect for your peanut butter loving pup?!


These peanut butter heaven pupcakes are all natural and made with human grade ORGANIC ingredients.
((If the mood should strike you, you could eat them as snacks, yourself!!))

♥NO Salt
♥NO Corn
♥NO Sugar
♥NO Artificial Colors
♥NO Artificial Flavors
♥NO Byproducts
♥NO Preservatives

These treats come in a vacuum sealed 6 oz. containers which is 12 mini pupcakes.

These treats have their "lip smacking" seal of approval of my 4 dogs! :)

♥*♥ All treats are MADE TO ORDER! ♥*♥
(As soon as an order is placed, it will be whipped up and sent out - - no stale treats here!)

  Parmesan rye bones are all natural and made with human grade ORGANIC ingredients.

New York Times Chocolate Chip Cookies

Chocolate Chip Cookies (modified slightly from the New York Times)

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
8 ounces semi-sweet chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Blueberry Pickin'

Devin and I took the kids to the Blueberry farm on  Memorial Day.  The trees are still very young, but we were able to get TONS of berries, we even decided to pick more Strawberries!  Like the first time, I think Ethan was more busy EATING the fruit than picking it!  I am sure he ate more than 30 blueberries and about 6 strawberries.