Happy Birthday Boys

Today our Sheltie pups turn one year old. Beau, our sable here, is very sweet if still a bit timid around strange-to-him things and loud noises. He's the best with other people, and is getting friendly with our neighbors. He does not like thunderstorms at all and is the loudest one as far as barking goes.

Shadow, our tri-color, has bonded so closely to me he's basically my bodyguard now. Although smaller than his brother he is the dominant of the pair, quite fierce and fearless. He loves to run and has endless energy, but he's also sneaky and very observant. Shelties are not known for being quiet, but Shadow is almost silent 99% of the time. He still doesn't like strangers, but he's gradually learning not to be aggressive with them.

The boys love to play Frisbee in our big back yard, go for walks, play ball and blanket monster (I use a blanket to cover my hands and arms when we play to protect myself from bites and scratches, which has now evolved into a game of its own) and otherwise just hang out with us. In return they give us great joy every day. Happy Birthday, my beautiful boys.

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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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