This is part of Cecilia’s daily afternoon routine. I’m not sure if she’s yelling at the cars that speed down our street or if she’s singing Indian folk music.
This morning, my mother-in-law, Cecilia, and I headed out for some summer yard sale shopping. We didn’t hit the jackpot. In fact, I only spent $7 total, five of which was on a used play tent for Cecilia. However, that was $5 well spent!
Sometimes after meeting up with our playgroup, I feel like I’m neglecting Cecilia because I see how little she has in comparison to other kids her age. But then there are moments like these when I realize that she doesn’t know or care. (It’s worth noting that there’s a brand new $30 push toy in the background.)
Next time I feel the need to rush out and buy her a new toy to further her development, I’ll just get out some Tupperware and cardboard boxes. After all, this ignorance to monetary value won’t last forever. I should probably just save the money in anticipation for her teen years.
We use positive reinforcement to train Lucy, which means lots of treats, and with her IBS, it’s been difficult (and expensive) to find treats that don’t cause her to shoot a fire hose of blood out her backside. (Nasty to read, nastier to watch.) Last Saturday, we ran out, and the gourmet organic dog store is closed on Sundays. I knew it was time to take matters into my own hands and bake my own dog cookies. I’m aware of most of the foods that irritate her digestive system (beef, salmon, chicken) so I had a good starting off point.
I was a little worried that she wouldn’t like them, but most of the recipes that I found looked inexpensive to make so it wasn’t much of a financial risk. However, I didn’t expect her to love them. In fact, she loves them so much that it completely rattles her brain. I’m pretty sure she’d be willing to hold up a convenience store for just one more.
Here’s the recipe:
Canine Crack Cookies
- 2 cups whole wheat flour
- 1 cup cornmeal
- 1/3 cup vegetable oil
- 1 egg
- 1 cup low sodium chicken broth*
- Preheat oven to 350 F degrees. Grease cookie sheets. (I used generic Pam.)
- Mix dry ingredients. Mix in wet ingredients. Adjust accordingly. Roll into teaspoon size balls and place on cookie sheets. Flatten slightly.
- Bake for 20-25 minutes, until nicely brown and firm. Cool completely and store in an airtight (Tupperware) container.
*despite her allergy to chicken, I assumed chicken water was okay.