Yeah, yeah…he’s a cutie pie. He melts just about everybody’s heart with a quick canine grin and one wag of his bottle-brush tail.
But he’s also got a dirty secret. One I haven’t wanted to share. You see, Koda eats other dogs’ sh*t.
More accurately, it’s only one other dog’s poo. But it’s poo and it’s gross and I can’t believe that a dog who gets fed TOP-QUALITY dog food, wetted with homemade free-range chicken stock, everyday for breakfast and dinner (not to mention some pretty nice treats in between) has any use for feces, other than a brief obligatory whiff.
And then he tries to give you a kiss…ick.
I’ve heard a couple of different explanations for why he may be doing it. But to tell you the truth, I don’t really give a shi*t why he likes to graze under the tree at the far end of the park we visit everyday.
It’s gotta stop. And for the most part, it has. In the past few weeks, my constant NO!s have brought the forays under that tree to an end. Unless I turn my back for just a second…
Now if we could just get the problem pet owner to pick up after her dog, we could solve the problem altogether.
I’m just trying to think of a good way to bring it up the next time I see her. (It’s a small island…impossible to get away with anything.)
: Yummy, crunchy biscuits filled with goodness: flax seeds for fibre, parsley for fresh breath, bananas for potassium and peanut butter for protein.
- All-Purpose Flour – 2 Cups
- Whole-Wheat Flour – 1 Cup
- Flax Seeds – ¼ Cup
- Fresh Parsley, finely chopped – ¼ Cup
- Baking Powder – 1 tsp
- Over-Ripe Bananas, mashed – 2 (about ¾ Cup)
- All-Natural Peanut Butter – ¼ Cup
- Egg – 1
- Water – 3 T
- Vegetable Oil – 2 T
- Move the oven rack to the middle position and preheat the oven to 350° F.
- In a large bowl, combine the flours, flax seeds, parsley and baking powder. In another bowl, stir together the remaining ingredients. Pour the wet ingredients over the dry and stir to combine. Use your hands to gather the dough onto the counter and knead until a smooth ball forms.
- Divide the dough into 4 and roll logs about 1½” in diameter. Flatten the logs slightly and bake on a parchment or silpat lined sheet until firm, approx 25-30 minutes.
- Remove from the oven, cool for 10 minutes, then use a serrated knife to cut into ½” thick slices.
- Put the cookies back on the sheet and return to the oven. Bake until golden, approx 20 minutes.
- Store in an airtight container for up to 6 weeks.
Preparation time: 5 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12
Copyright © 2009-2012 Island Vittles/Theresa Carle-Sanders. Don’t Steal – Karma’s Real.