Bulldozer and Baby Shark

One more pic of our new puppies. My guy took this one.

The boys have very different personalities. Our sable Beau seems to be fearless; he throws himself into everything whole-heartedly. He barks at everything and gets in your face and can be grabby with toys and food. Whether he's eating, walking, or playing, just get out of his way. That's why I gave him Bulldozer as a nickname.

Our tri-color Shadow is the exact opposite: quiet, standoffish, and sneaky. He's only barked once since he came to live with us. As the runt I thought he would be scared of everything, but he just watches everything for a bit before he decides what to do. Then, when he jumps in, he's fast and precise. That got him the nickname Baby Shark (also he loves it when I sing him that song while we play.)

They're both really lovable, and each in his own way is very affectionate. It will be so much fun to watch them grow up.

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Stuff

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.

Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.

Rayen

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