Zoey

I wasn’t terribly successful taking pictures of Zoey. Most of the time she wouldn’t stay still. Also, she was earning her owner’s ire because she kept putting all her paws in the water bowl and slopping water all over the wooden floors. I believe her name has been changed to Trouble!! As you will see, she has the most unusual markings. I am told the colour is known as red, so the very dark ones I posted pix of before were not brown but red too.

































My friend was also baby sitting her sister’s dog Puma. A lovely animal with the patience of a saint and a wonderful temperament. She adored being petted.

Something I learned on Friday which surprised me, the town of Elora, where my friend lives, only permits 2 dogs per household unless you have a kennel license. Never heard of that before.

Not sure how healthy this is but it was on Pinterest and sounded great.



Hot Caramelized Onion Dip with Bacon and Gruyere


Ingredients

• 4 bacon strips
• 2 sweet onions, halved and thinly sliced
• ¼ teaspoon sugar
• ¼ teaspoon sea salt
• 1 tablespoon dry sherry
• ¼ teaspoon Tabasco
• ½ teaspoon chopped fresh thyme
• 1 cup shredded Gruyere Cheese
• ½ cup sour cream
• ½ cup mayo
• ¼ teaspoon freshly, ground black pepper

Instructions

1. Preheat oven to 400 degrees.
2. Cook bacon in a large nonstick skillet. Remove to a paper towel lined plate to cool. Crumble.
3. Add onions, sugar, and salt to bacon fat in the skillet and cook over medium-high heat for about 5 minutes. Reduce heat to medium and cook, stirring often, until onions turn a deep golden brown color. This can take as long as 20 minutes. If onions start to burn, turn heat down to medium-low.
4. Add sherry and cook 1 minute. Stir in thyme and Tabasco. Remove from heat.
5. Mix together sour cream and mayo in a medium bowl. Add crumbled bacon, cheese, onion mixture, and black pepper. Mix together well and transfer to a 2-cup baking dish.
6. Bake 20 minutes, or until bubbly and golden brown on top.

Yield: 2 cups

Have a great day