One thing I know for sure: I love to be in my kitchen. When the world is stressful, it eases my mind. It must be the zen of it. The fact that cooking is all about what is happening “now.” My mind and hands get into a rythym: I need an onion. I chop an onion. I need the oven to be hot. I turn the oven on. The stock must reduce by half. I watch the stock until it has reduced. To me, this is bliss. And yet it also so self-serving, so ego-centered. Because at the end of all that mindfulness I get to indulge or watch others indulge and this too, feeds me.
But what of my poor dog? Sure, she gets a cast off or the pleasure of licking crumbs and stray bits off the floor, but I never really cook for her. Her food- store bought, processed somewhere (probably China) in a factory with mindlessness.
So, today: biscuit love. To show her that she too feeds me, eases my mind. And I feed her. Ease her mind. Simbiotic. She is my ever present thought, more so than my kitchen, of what is needed “now.” Oh Maddy girl. You ground me. You also bark too much, run away, try to kill cats, frustrate me, and jump up on the counter to try and steal my food. And even so, I biscuit love you.
- 2 cups whole wheat flour
- ¼ cup wheat germ
- ¼ cup bran wheat
- ½ cup pureed pumpkin
- ¼ cup peanut butter
- ¼ cup bacon grease
- 1 egg
- ½ tsp salt
- 1 tsp cinnamon
- Preheat over to 350 degrees.
- Mix all ingredients until it forms a ball. This dough is stiff and may need a minute for the flour to absorb the liquid. Keep working with it until all dry ingredients are incorporated.
- Roll the dough to about ¼ inch thickness and cut with cookie cutters.
- Place biscuits on backing sheets and bake for 40 minutes or until hard.
- Let the biscuits cook completely before giving them to your pup.
- Enjoy
P.S. Now you know how I cheat in my photos. Tricks.
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