Showing posts with label Thatcher. Show all posts
Showing posts with label Thatcher. Show all posts

Monday, June 17, 2019

Moving On

Warning! Tissue alert!

I have been blessed. Truly blessed. There have been many dogs in my life, and three of them have been "that dog."

Caleb. March 1980-August 1989

Caleb was the first of those three. He was a puppy in the Humane Society shelter in 1980. I had just gotten my first apartment and wanted a "protector" dog as I lived alone in the not-so-nice part of town. A collie-shepherd mix, he had contracted distemper in the shelter, and I nursed him back to health. He was my best bud as I navigated things like my first job, marrying my dear husband, and giving birth to my first two children. He was my comfort when I suffered my first two miscarriages, and my joy in everyday life.

It was when I lost Caleb that I realized I was one of those people with a dog-shaped pocket in the corner of my heart. His sudden loss was heart-wrenching.


Connor. March 1999 - July 2012
He never did understand the camera.

Ten years and a couple dogs later, the next one of those dogs came into my life. He fit perfectly into that dog-shaped pocket from the first time I saw him at the Humane Society. When I went back to pick him up the next day, he was as happy to see me as I was to see him. He was a Border Collie, and as smart and wonderful as any of his breed. When I sat on the floor, he would put his front paws on my shoulders and "talk" to me, his nose next to my ear. He understood almost everything I said. When we had to put him down - old and worn from battling hip displaysia - I grieved for a month. Or more. 

Thatcher. March 2013-May 2019
You all know the third of those dogs. He was part of life here at the Cafe from the time he was born.

In the middle of a dead snake derp-fest. The smell
astounded him!

When Thatcher died, I went through a week of "I can't do this again. I'll never get another dog." And a few more weeks of getting teary eyed whenever I was reminded of him. I still get teary-eyed. Life without him is quiet. Empty.

Maggie and Thatcher in the "big dog" bed.

We're in a season of change right now. Losing both Wynter and Thatcher has been tough. That dog-shaped pocket in the corner of my heart feels awfully hollow right now.

At the same time, we're in the middle of moving, and our children are flinging themselves hither and yon (all right, we do have two that are still in town!), and we're making decisions about what furniture to move, which plants to move, etc. etc.

A big season of change. But it's time to put the past in the past and look toward the future.


Good-bye Thatcher. I'll never forget you. You were my BFF -  my best furry friend. I'm sorry you never got to go on turkey patrol at our new home.

But looking forward and moving on...perhaps in a few months...

Pearl's puppies. Photo credit: Tammy Roberson

Maybe one of these little ones will take their place in that dog-shaped pocket.

Could I be so blessed?

By the way, four of these cuties are still available. They were born on June 6th. If you're interested in adding one to your family, I'll put you in contact with their breeder.








Jan Drexler spent her childhood dreaming of living in the Wild West and is now thrilled to call the Black Hills of South Dakota her home. When she isn’t writing she spends much of her time satisfying her cross-stitch addiction or hiking and enjoying the Black Hills with her husband of more than thirty-six years.


Monday, May 13, 2019

Black Bean and Corn Quesadillas Recipe Reminder

Jan here, with another Recipe Reminder!

What is it about some of my favorite dishes? I make them for a few times, then I stop for some reason. Maybe I'm out of one ingredient. Or maybe some shiny new dish comes into sight!

Anyway, like Missy last Friday, I went browsing for another recipe I had forgotten, and found this one from 2015. This easy dish is so good! I hope you enjoy it as much as I do!

* * * *
Black Bean and Corn Quesadillas

Today's recipe is an easy-peasy-lemon-squeezy do-ahead lunch. It has a lot of protein from the black beans and cheese, so it will keep you going all afternoon.

Okay, here we go:

Black Bean and Corn Quesadillas

ingredients:


2 Tablespoons oil, divided (I use coconut oil)
1/2 cup frozen corn
2 cloves garlic, pressed
1 Tablespoon chili powder
1/2 teaspoon each (optional - mix and match): cumin, cilantro (fresh or dried)
a dash of cayenne pepper
1 can (about 16 oz) black beans, rinsed and drained
1-2 Tablespoons lime juice
Shredded cheese (cheddar, fiesta blend, Monterrey Jack - your choice
Fajita size (6 inch) flour tortillas

Heat 1 Tablespoon oil in a large skillet for a minute or so, then add the 1/2 cup frozen corn. Cook, stirring often, for about 3 minutes, or until the corn is popping and browning.


Remove the corn from the skillet and set aside.

Pour the second Tablespoon of oil into the skillet, and add the onion, garlic, chili powder and other spices. Saute until the onion is soft - about 2 minutes.

Stir in the rinsed and drained beans and heat through, mashing the beans slightly as you heat them up.

Return the corn to the skillet and toss to combine.

Transfer the mixture to a bowl, stir in the lime juice and salt to taste (I usually don't add any salt).



Now you can refrigerate the mixture in a covered bowl, or use some immediately. 

When you want to make your quesadillas, lay one tortilla in your pan over medium heat (you can use the same pan you used before - if you're making your quesadillas immediately, just wipe out the pan with a paper towel).

On the bottom tortilla, spread about 1/6 of the bean mixture. Sprinkle with cheese, then top with a second tortilla.


Heat thoroughly, until the bottom tortilla is a bit crisp, but not browned, then flip (carefully) the quesadilla over and brown the other side. 



Cut the quesadilla into wedges and enjoy!

One thing I love about this recipe is that I can make all six quesadillas at once on the griddle for a family dinner, or I can make one at a time for my own lunch.

You can also substitute shredded chicken for the beans if you'd rather make chicken quesadillas. I think I'd add a can of green chilies, too.

There's no limit to the combinations you can try.



Do you like "make ahead" lunches? For me, it saves a lot of time and thinking at lunch time when I have a deadline looming!

* * * * * 

Back to 2019 - and some sad news. 

If you've been around the Cafe for a while, you've gotten to know my BFF, Thatcher.


With a heavy heart, I must tell you that my little guy is no longer with us. We had to make the hardest decision last week, but his painful days and nights are ended now. I never thought I'd miss this furry tornado so much. He was a wonderful dog.







Monday, November 28, 2016

Winter Sunshine

Jan Drexler (The Mid-Westerner)

Why haven't there been many pictures of Thatcher lately?






Have you ever tried to catch wiggly fur ball?


There's my handsome boy! I had to bribe him for this one... :)

On to today's recipe - -


A couple weeks ago, our own Cate Nolan shared a post about turmeric. If you missed it, go read it now, but then come back! Here's the link.

This recipe is how I get my turmeric, my vitamin C, and lots of other good stuff.

And it's so tasty!

I have to give credit to a couple other people, though. I didn't think this one up on my own!

The core of this recipe is from Trim Healthy Mama's Singing Canary. (also delicious, but a little more complex).

Then last spring, my friend Martha Greene of Marmee Dear & Company, shared a simpler version on her Facebook page. (Check out her Facebook page!)

I tweaked her recipe a little, but not much.

You need some special ingredients for this drink, but they're easy to get thanks to the internet.

The Daily Sunshine Drink

If you have one of those handy stick blenders (I love mine!), combine all the ingredients in a 1-quart mason jar and blend them there.

Otherwise, put the ingredients in your blender...

Ingredients:

1 cup water
1/4 cup lemon juice
3 teaspoons stevia sweetener, or 3/32 teaspoon pure stevia
1 teaspoon Vitamin C powder
1 scoop integral collagen
1/2 teaspoon turmeric
1/4 teaspoon orange extract, or 8 drops orange essential oil
1/8 teaspoon lemon extract, or 4 drops lemon essential oil
pinch mineral salt

Blend together, then add 4 to 6 ice cubes and more water to make one quart, and your drink is ready to enjoy!



Now, about those special ingredients...


These two are your Vitamin C powerhouses. The lemon juice is in your local grocery store. I buy the Vitamin C powder on-line. Each teaspoon of the powder provides 450 mg Vitamin C. Here's the link to this powder on Amazon.


I buy my Integral Collagen from the Trim Healthy Mama website. What is this stuff? Here's the link from THM to tell you more about this product. Basically, it's gelatin broken down into shorter amino acid chains. You can substitute gelatin powder for the collagen without affecting the benefits. Here's a link to gelatin powder on Amazon. Or you can use Knox gelatin (those orange boxes from your grocery store).

Benefits? It's supposed to soothe joints, your nervous system and help your skin, nails and hair. I know my nails are stronger and my hair is thicker since I've been using this.

It's just another form of my mom's remedy for brittle nails from the 1950's - Jello. :)


Sorry about the fuzzy picture...  Be sure to use a good quality turmeric. Some of the cheaper brands have been found to be less than pure, triggering a recall a couple months ago.


I use stevia as my sweetener of choice. You can also use sugar, but that tends to defeat the low sugar lifestyle I'm trying to maintain...

The Truvia, on the left, is a blend of stevia and erythritol (a natural zero carb sugar alcohol). The erythritol lessens the bitterness that some people taste in pure stevia.

The stevia package on the right is from Trim Healthy Mama. I haven't found it to have that bitter edge, but different people have different tastes.

I use 3 teaspoons of the Truvia, or 3/32 teaspoon of the pure stevia. (In THM language, 1/32 teaspoon is called a "doonk." So 3 doonks.) :)


The flavorings. Katie, my future daughter-in-law, is my supplier for doTerra essential oils. I really only use this one and the lemon for this drink. They add a zing!

But you can also use extracts from the grocery store to achieve the depth of flavor that makes this drink sing. I'm not into essential oils, and I'm sure there are benefits from using them instead of the extracts, but I'm really looking for flavor here.

Real Salt from Amazon
There has been a lot of talk about salt lately. Between the pink Himalayan Salt and the black salt from India, and every color in between, you can go crazy trying to figure out which is the best. And some of those gourmet salts are pretty spendy...

Some people will say that salt is salt. Good old sodium chloride is all you need.

But I figure that if I can increase my intake of beneficial minerals while I'm salting my food, why miss that?

I use Real Salt as my mineral salt. The price is reasonable (especially when you buy it in bulk), and it's been around for years.


And one more thing - - If you like cold drinks in a Mason jar, don't forget to put a sock on it.


Clean orphan socks love to find new purpose as a drink cozy!


This drink is one way I stay healthy during cold and flu season. What are your favorite tricks?




Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books: www.JanDrexler.com

Monday, November 11, 2013

Not Quite the Flu

Today's post was going to be a step-by-step lesson in baking biscuits,



but then I got hit with the nasty bug that's been going around town, so the biscuits will have to wait until next week.

No, it isn't the flu, but has the same symptoms...sore throat, fever, and days of recovery. The only difference was that the fever isn't as high, and I can actually do things like...oh...think. Put words together coherently.

(Although, after reading this post, you may disagree with that last part!)

I had read Julie's post about preparing for the flu a couple weeks ago (you can re-read that post here - in fact, I recommend it), and I had done some preparation.

I have a chicken in the freezer, waiting to be made into stock. But it's still frozen, so that's no good. But I do have some of this:


And I have a good supply of my favorite tea:



So I doctored myself as best I could with plenty of fluids, plenty of rest and cough medicine when I wanted to get some sleep.

Meanwhile, the dogs had to make do and entertain themselves (chewies come in handy for times like these!)

We've noticed that Thatcher is one of those dogs who LOVES his food.

Well, not his food so much as everyone else's food.



Especially Wynter's. 



Because we feed him baby food, and he's not a baby. He wants to eat big dog food.



I call it "old lady food," since it's for "older" dogs.

But he doesn't care.


He just waits.

And waits.

Until she's done...and then wallows in disappointment when I put her dish up and he's forced to eat baby food. 

Again. 

Poor puppy.

(By the way, that shopping bag in the pictures? Best cat toy EVER!!!)

So, what is your favorite home remedy when a virus hits your house? Chat about it while I have another cup of chicken broth....