Thursday, September 02, 2010

It is the end of summer almost into autumn, and this is when my show season goes into full swing. I have posted my show schedule on my website, and sent out my newsletter, but for those folks who enjoy reading my blog, and keep up with me on facebook, here is the blog version of my schedule. Hope to see you out there!

Excerpts from Everyday
Contemporary Still Life
Bush Barn, Salem Oregon
Sept 3-Oct 24
Opening Sept 10, 5-7pm

September 25,26
Corvallis Fall Festival
Central Park, Corvallis

October 14-17th
Local 14
World Forestry Center,
Miller Hall, Portland, OR

Teal Gallery
120 SW 4th Street
Downtown Corvallis

A Big Thanks to all of you who have supported my art career by collecting my art, emailing me, coming to my shows, and commissioning paintings! Couldn't take this trip without you!

Monday, February 01, 2010

Nummy Dog Biscuits

Once a year I bake the dogs their very own biscuits. I like baking them myself because I always wonder what's keeps those biscuits "fresh" for so long on grocery shelves... will they still be around decades from now? I like knowing the ingredients, and I feel this way about our food too. When I pull them out of the oven, and tell them, "these are for you guys"....well, Chamois and Tully are certainly appreciative! Tully's the one with the intense stare, a perfect portrait of his personality...focused!

Here's the recipe I clipped from the local paper years ago.

Debbie's Dog Biscuits

2 1/2 cups flour (I used spelt flour but you can use regular flour)
1 1/2 cup whole grain spelt flour
(you can use part rice flour or regular flour)
1 cup instant potato flakes
1/2 cup powdered milk
1 tbsp dried parsley
1 1/2 cups chicken broth
2 tbsp vegetable oil
2 eggs
1/2 cup grated carrot
1/2 cup grated cheese

In a large bowl, combine dry ingredients, and stir well. Add all of the wet ingredients and mix well. You might have to ditch the spoon and mix it up with your hands. You want a thick dough, because you're going to roll it out to cut cookie shapes. Shape the dough into a ball, and place on a good amount of flour (so it won't stick when you roll) and roll out to about 3/8ths inch thickness or don't want them too thick so they will get crunchy. Cut out your shapes, Chamois prefers the hearts, and of course, Tully prefers the bone shapes. Keep adding the dough back to itself and cutting out shapes until you have a little pile left and free-form that into your last cookie.

Bake 40 minutes at 300 degrees. When they are all done, I put them back in the oven after I turn it off to let them get crispy and crunchy. I leave them in the cooling oven for an hour or so.

This makes a lot of dog biscuits. About 3 to 4 dozen depending on the cookie shapes! Enjoy, share with your doggie friends!