The best Dog in the world would have been 13 today – my Duke. I miss him every single day. No matter what other dogs I have they will not replace him – ever.
Is that wrong? I do not think so. There is only the one Dog you love more than all the others. You just cannot help it. I am not sure I will ever get over it. But, that being said, I do want another GSD. He will never be Duke, but I think he will make me happier than I am now.
The Boy just decided that this day was the little dog’s birthday. He was a rescue from friends that found him after Hurricane Katrina – Huskies are know to run in storms. Actually run at any time. They just do that. We had two vets check for chips and nothing – how can you not chip your dog??
You know that the Boy only wanted two dogs – a German Shepherd Dog and a Siberian Husky. How do you disappoint a Boy. I have to admit I did not want this Husky – he seemed to be a barker, but that was just a mistake on my interpretation. The Boy picked the name – from the Bering Sea. Huskies don’t really bark and when he got to our home and was with our German Shepherd Dog they were the best of friends. Duke (GSD) was about 3 months older than Bering (SH).
I do miss him, and I think about him so much that I want another Siberian Husky. You just have to love that snow nose.
Blondies – yep they are amazing!
Well the Boy got me a book for my birthday (yes, we are all astonishment) and I flagged a few thing that sounded good and told him to pick something to start with and this is what he picked – and I am not surprised at all. Not in the least. Blondies.
8 ozs Ghirardelli White Chocolate baking bar, broken or chopped into 1-inch pieces or whatever … just saying.
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 large eggs
1/3 cup granulated sugar
1 Tbs vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp salt
1 cup Ghirardelli Semi-Sweet or Milk Chocolate Chips
Preheat the over to 350 degrees. Line a 9-inch square baking pan with parchment paper. Grease the paper.
In the top of a double boiler or in a heat-proof bowl over barely simmering water, melt the white chocolate and butter, stirring occasionally until smooth.
In a large bowl with an electric mixer at medium speed, beat the eggs until foamy. With the mixer running, add the sugar in a slow steady stream. Add the vanilla. Add the melted butter and white chocolate mixture in a thin stream. With a spatula, fold in the flour, salt and chocolate chips until well combined. Spoon the mixture into the prepared pan.
Bake for 25 minutes or until a tester comes out clean when inserted into the center. Let the brownies cool for at least 10 minutes. Cut and serve warm or at room temperature. Store in air tight container at room temperature.
The Ghirardelli Chocolate Cookbook: Recipes and History from America’s Premier Chocolate Maker.
It is a strange recipe for Blondies – at least in my opiniou. I’ve never seen one that uses white chocolate as part of the batter. I wasn’t entirely convinced that this would work, to be honest, but the proof of the pudding is in the making – or something like that – I think. And the Boy totally took care of them – yeah!