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    If your family does not have a dog, chances are you know someone who does. This pleasant series by Alexandra Day highlights the adventures of Carl, a rottweiler, who is left alone to take care of a baby. Once the mom is away, the two, dog and baby, take off on wild adventures together. It is pure fantasy of course, with very little text, which leaves a lot up to the reader’s imagination. Taking your pet to the veterinary is a task, with veterinary practice management software market, it is now easier for the vets to manage appointments.


    For all the dog lovers in your life, make these yummy dog treats. Keep some for yourself and give some away.

    1 package active dry yeast
    1 tsp. sugar
    2 cups all purpose flour
    2 cups whole wheat flour
    2 cups cornmeal
    2 cups uncooked, old fashioned oats
    1 cup each loosely packed fresh mint leaves and parsley, chopped.
    1 (14 oz.) can beef broth
    3/4 cup milk

    Also need: rolling pins and cookie cutters preferably in the shape of a dog biscuit and/or a mailman.

    Preheat oven to 350 degrees. In a small bowl, combine yeast, sugar and 1/4 cup warm water (105 to 115 degrees) . Let stand until yeast foams, about 5 minutes.

    In a large bowl, combine all dry ingredients. With wooden spoon, stir in yeast mixture, broth and milk until combined. Knead with hands until blended.

    Divide dough in half. Cover one half with plastic wrap to prevent drying out. Place other half on lightly floured surface and roll out to 1/4-inch thickness. Cut out as many biscuits as possible and use spatula to transfer biscuits to ungreased cookie sheet. Reroll trimmings and cut more biscuits until you use up the remaining dough.

    Bake small biscuits for 30 minutes and large ones for 40 minutes. Let cool on wire rack. Store at room temperature in airtight container for up to 3 months. Makes 4 dozen large biscuits and 24 dozen small biscuits.

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  • This post is a first in a new series I am creating under the category  “Read and Do,”  in which I will be pairing popular childrens’ book with hands-on projects and activites designed to inspire children’s love for reading.


    Blueberries for Sal by Robert McCloskey, is a charming story about a little girl named Sal who goes blueberry picking with her mother. They plan to make preserves, only Sal eats everything they have picked! When Sal goes off to pick some more, she gets lost. Read it to see if she gets reunited with her mother.


    Bluberry Buckle

    Ingredients for topping:
    1/3 cup sugar
    1/2 cup all-purpose flour
    1 1/2 tsp. cinnamon
    1/4 cup butter, softened

    Ingredients for batter:
    1/4 cup butter
    3/4 cup sugar
    2 eggs
    1/2 cup milk
    2 cups all-purpose flour
    1/2 tsp. salt
    2 tsp. baking powder
    2 cups bluberries, washed and stems removed

    To make topping: Stir the dry ingredients together and mix the butter in using a fork and knife until it’s nice and crumbly. Set aside.

    Preheat oven to 350 degrees and grease a 9-inch square pan. In a large mixing bowl, cream the butter and sugar, add the eggs, and stir in the milk and mix until smooth.

    In a separate bowl, sift together the flour, salt and baking powder. Gradually stir the dry mixture into the butter mixture. Gently fold in the blueberries and then spread into the prepared pan. Sprinkle the topping over the batter. Bake for 35 to 40 minutes.

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