Welcome to...

I started this blog to talk about my girls, two pugs, Wrinkles & Sputters, our kids!  We got them as puppies and they were with us for over 11 years.  Sadly we lost both of our girls early in 2013.  Wrinkles passed away in my arms shortly after 1am on January 1, 2013, she had just turned 11 years old in October.  We were devastated and miss her terribly, she was our first pug, the one that started it all.  Sputters passed away on April 25, 2013, she was 11 1/2 years old.  She had been diagnosed with Lyphoma in 2008, she beat the cancer, however, the chemo took a toll on her heart and kidneys.  It was her kidneys that failed her in the end.  We were so grateful to have her 4 1/2 years after she was diagnosed.  We miss both of our girls terribly, as I mentioned they were our kids, they started our wonderful love of the Pug breed.

After starting my blog we adopted four little boy pugs, Mugzee, adopted in October 2009, Taz in May 2010, Dex October 2010 and Lucky the latest addition to our family, adopted November 2010.  So if you catch me talking about the girls and boys, or my kids, you’ll know who I mean.

I’m a stay at home Mommy to Mugzee, Taz, Dex, Lucky & Angel.  I became a Foster Mommy in May 2010 for Southern Nevada Pug Rescue.   And I love it!  I also take care of my Mom and her 13 year old Shiatsu mix Phoebe.   

On a daily basis I may have my 4 boys, a couple of fosters and maybe some house guest when their parents are on vacation.  My Mom, Phoebe, and when my nephew Caiden is on a school break he is here to help with the pugs, he loves teaching them how to use the doggie door and says he is going to be a rescuer when he grows up.

I thought this would be a great place for you to hear about our adventures with pugs.  To spread the word about rescue and just have some fun.  Oh and we love to cook, so I will be posting recipes also.

Anyway… I have so much I want to share with you about the things in my life that I love… Pugs, Kids, Fishy’s, Eating, Drinking, Decorating, Travel and just plain living life to the fullest!

I hope while your here you can find something to wag your tail about!

 

Southern Nevada Pug Rescue has rescued over 400 Pugs! Their goal is to never turn away a Pug.  So far they have succeeded due to the donations they have receive.   
To adopt or donate visit their website
Southern Nevada Pug Rescue
 
Follow them on Facebook and Twitter


Purchase SNPR Merchandise at their Zazzle Store

 

 

 Pet’ographique specializes in creating beautiful portraits that express the relationship between you and your pets.

Follow them on Facebook

 

 

The Soggy Dog is a do-it-yourself dog wash where you can enjoy washing your pet in a fresh, clean environment, knowing he is in safe hands…..your own.

Follow them on Facebook

 

 This is where I take my kids, Wrinkles, Sputters, Mugzee, Taz, Dex & Lucky. 

 

Camino Al Norte Animal Hospital
5130 Camino Al Norte
North Las Vegas, NV 89031
702-304-8387

Click image to print coupon

Follow them on Facebook and Twitter

 

 

 

 

Bo & DeeMo American Bully Couture!

It’s a Bully Thing!!!

Click any image to go to their website or

Follow them on Facebook and Twitter

 


 

Amanda at Little Bean Shop created my logo and Camino Al Norte Animal Hospital’s and Southern Nevada Pug Rescues logo.  SHE ROCKS BIG TIME!!!

Click on any image to go to her Etsy Store

Follow her on  Facebook

 

Products of Insomnia

Jenifer of Products of Insomnia makes awesome collars and she is going to start making harnesses!  YAY!

Click on the image above to go to her Etsy Store

Follow them on Facebook

 

 

Something to wag your tail about…

Sunday
Aug242014

SO EASY!!! No-Knead White Crusty Artisan Bread

This is so good I had to post it again!  So very easy!  I found it at this great website called Comfort Cooking and if this isn’t comfort food I don’t know what is!

No-Knead Crusty Artisan Bread

 

I have something amazing to share with you today! I mean, you’ve seen artisan bread before but you’ve probably never seen it as easily made as this! I’d say this is one part recipe, one part magic trick… it’s just incredible. You’ve gotta trust me.

The beautiful, crusty and fluffy bread that results from just four ingredients will knock your socks off! All it takes is flour, salt, yeast and water, all mixed up in a bowl and set to rest for 8-24 hours. Sounds like a lifetime, I know, but waiting is the only difficult part of this recipe.

Just make sure your flour is fresh and yeast isn’t expired. I’ve used both active dry yeast and highly active dry yeast with great results!

 

Look at those scrumptious slices! They’re just begging to be slathered with goat cheese and honey, or topped with tomatoes, basil and a drizzle of good olive oil.

Oh, the possibilities…

 

I get it, though. You probably already have lots of questions about how it’s baked, what kind of cookware you can use besides a Dutch oven, and how long you should let yours rise. You can click “Read More” to scroll through the picture tutorial, full recipe, and my notes. These are just all the answers I found when I had some of the same questions!

 

The dough only takes 5 minutes to come together, but it does take some time to rise. All of your patience totally pays off when this lovely loaf comes out of your oven, though.

If, like me, you’re standing there slack jawed when it’s done, you know you got it right!

I’ve already made a few of these fabulous loaves and will make many more around the holidays, too. I can envision mixing in lots of fun flavorings… rosemary, lemon zest, Parmesan, garlic and cranberries just to name a few ideas!

[Scroll down to see the full written recipe with no pictures. This is just a tutorial to give you an idea of what each step should look like. Hope it’s helpful!]

 

In a large bowl, stir together your flour, salt and yeast. Make sure to use fresh, non-expired ingredients. Pour in warm water and gently stir until you’ve created a messy, shaggy dough that looks something like this (above). That’s it!

 

Just cover the bowl tightly with plastic wrap and let it sit anywhere between 8-24 hours at room temperature. You want it to rise and “bubble” to the surface. I let this dough rise about 9 hours.

 

Once it’s risen, place your Dutch oven into a 450 degree F oven to preheat. See notes below about other cookware you can use.

Meanwhile, pop your dough out onto a well-floured surface. It will be sticky, but with floured hands you can easily form it into a round dough ball.

 

Cover it loosely with plastic wrap while your Dutch oven preheats. If the cookware you’re using isn’t enameled or nonstick, slip a piece of parchment paper underneath the dough at this point.

 

Carefully remove your Dutch oven from the oven, pop in your dough, and cover it with the lid. Back into the oven it goes, so set that timer for 30 minutes and wait for the magic to happen!

 

Isn’t this amazing?! Here’s what it will resemble after baking for 30 minutes. Now remove the lid, put it back in the oven, and bake an additional 7-15 minutes uncovered.

The uncovered baking time just depends on your oven. Mine only needed 7 more minutes to get gorgeous golden brown, but it can vary. Just keep an eye on it.

 

Voila! Pop it out, slice it up, and slather one (or twelve) with butter, STAT.

 

No-Knead Crusty Artisan Bread

Yield: Makes 1 loaf

Ingredients:

3 cups all-purpose flour

2-3 teaspoon kosher salt

1/2 teaspoon dry yeast (active dry or highly active dry work best)

1 1/2 cups lukewarm water

Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid*

Directions:

In a large bowl, stir together the flour, salt and yeast. Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough.

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.

After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.

While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.

After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)

Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.

Carefully remove bread to a cutting board and slice with a bread knife.

Enjoy!

 

NOTES

Uncovered baking time depends on your oven. In my oven, the bread only needs 7 minutes uncovered until crusty and golden brown, but this can vary. Just keep an eye on it!

Preheating your Dutch oven to 450 degrees F will not damage it.

I’ve let this dough rise anywhere between 8-24 hours and it has baked up beautifully. Just make sure it has risen and appears to “bubble” to the surface.

There’s no need to grease the Dutch oven/baking dish/pot. My bread has never stuck to the pot. If you are concerned though, put a piece of parchment paper under your dough before placing into your pot.

I do not recommend using whole wheat flour or white whole wheat flour in this recipe. The resulting bread will be very dense, and not as fluffy and delicious.

I used a 5.5 quart enameled cast iron Le Creuset pot, but you can use any large oven-safe dish and cover. All of these also work: a baking dish covered with aluminum foil, crockpot insert, stainless steel pot with a lid, pizza stone with an oven-safe bowl to cover the bread, and old cast iron Dutch oven.

Tuesday
May062014

So Hard To Say Goodbye, RIP Cliffy, We Love You!

On Monday, May 5th, 2014 we lost our Very Special Cliffy

We are so heartbroken, he was such a sweet boy, so gentle and kind. Even though our time was short with him we feel so grateful that we had him in our lives to love.

In March Cliff had surgery for what we thought was an infected anal gland. But it was discovered during the surgery that it was actually a tumor at the anal gland duct and it was cancer. A very fast growing cancer that is normally found inside the mouth.

Sending a special thank you to Dr. Erin Cantwell and the staff at Camino Al Norte Animal Hospital for taking such good care of us and Cliffy. ((( ♥ )))

RIP Sweet Cliffy, Mommy & Daddy love you so very much! XOXO
November 12, 2001 - May 5, 2014
Cliff’s Journey
Just about a year ago Cliff came into our lives.  He was in really bad shape.  He has come so far and we wanted to share some pics of his recovery.  We know you all love him as much as we do.  


CLIFF’S STORY:
March 2013
My name is Cliff, as in steep hill to climb. I am 11 years old. My name couldn’t be more appropriate really because as you can see I have quite a climb ahead of me.

You see, my mom got me from a shelter many years ago and although she tried her best to take care of me, she lost everything and hasn’t been able to feed me good food or take care of my severe allergies. I have lost all of my fur and my skin feels more like a tough elephant than a snuggly pug. It is really uncomfortable and even painful to say the least. Think about the worst case of poison ivy and imagine it all over your body. That’s what daily life for me has been like.

That is not all.  I smell really bad. Not your average pugs breathe or even pug farts bad, but yeasty infection bad. I want to love and play with my humans but no one really wants to play with me in this condition. That makes me really sad. It’s not my fault I didn’t get the care I needed, when the problem started. This could have all been avoidable.

The dogtor tells the nice rescue ladies that with the right family and lots of medical care and something called “TLC”, I will make a full recovery in time. I am not sure what “TLC” stands for but it sounds terrific and I can’t wait to remember what feeling good and itchy free fells like.

My mostest favorite big wish is to finally be comfortable enough to snuggle again! I sure hope there is a special family willing to look past my extra tough exterior and see that underneath all of this fur, wait… I mean, where all of this fur should be is just a lovable, huggable, cuddly pug who deserves a “re-do” and a forever snuggle buddy.

 

Saturday
Apr262014

Cost of Owning a Pet

Petonomics Infographic
Provided by Nationwide Insurance

Thursday
Apr032014

Pet-A-Palooza

Pet-A-Palooza
Sunset Park
Saturday, April 5th
10am-6pm

 

http://cbsmix941.files.wordpress.com/2014/03/pet-a-palooza_header.jpg

Friday
Feb282014

St. Pugtrick's Day!

St. Pugtrick’s Day!
Sunday, March 16th
12 noon - 3pm
Barkin Basin Dog Park

Alexander Rd and Tenaya Way
Las Vegas, Nevada 89129

A very special Pug Meetup hosted by  Southern Nevada Pug Rescue!

Entry is free but donations are needed and appreciated!
There will be Costume Contest, Prizes and Gift Baskets!   

Friday
Feb142014

Feeling The LOVE!

Whew it’s been a rough couple of weeks! 

First Lucky was hospitalized with pneumonia.

Then we all got so very sick with whatever is going around and we are still not back to normal yet. 

Had to say goodbye to my Mom & Dad’s dog Phoebee, she had been with us for almost 14 years. 

Now my Mugzee is in the hospital with pneumonia. 

Today marks the 2nd anniversary since my Dad left us. 

While reflecting… I started to cry, my Lucky boy pushed his nose up under my arm and hugged my body so tight, and at that point I was reminded of all of the unconditional love I felt in my entire life, from my Mom, Dad, my friends, family and pets in my life…   And I realized everything was ok and will be ok.  Thank you my Lucky boy for bringing me back to reality.  That was the best Valentine present I have ever received!

Tuesday
Dec312013

15 Awesome Things I Did In 2013!

1. Had another year with my Mom.
2. Had the best house guest and friend visit from New Zealand. Love you Shelly!
3. Went on my first vacation since 2007.
4. Met a new friend, Melissa from On All 4’s Grooming.
5. Fostered 8 Pugs!
6. Fostered an English Bulldog named Elvis!
7. Awarded Volunteer of the Year from Southern Nevada Pug Rescue.
8. Adopted Angel a senior pug that came into our life as a foster the day after we lost Sputters.
9. Healed and Adopted Cliff a senior pug that came in with the worst yeast infection ever.
10. Celebrated 21 years together with my honey.
11. Celebrated the 1 year anniversary of my friend’s new store Mugsy & Moxie’s Bully Couture.
12. Had the pleasure of taking care of some very special house guest Pugs when their parents went out of town, Claire & Alexi’s Emmi and Jen & Ray’s Ziggy, Leo & Josephine.
13. Ate some of the best groceries!
14. Cooked my first Vegan dinner for friends.
15. Created some really cool flyers for people I love. “pats self on the back!”

 

Monday
Dec232013

Easy Christmas Breakfast 

This are two great recipe’s that you make the night before and then just pop them in the oven the next morning. 

FRENCH TOAST BAKE

FRENCH TOAST BAKE — Easy and OH SO incredible on a Fall morning!

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

1. Melt butter in microwave & add brown sugar….stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup

Breakfast Casserole

BREAKFAST CASSEROLE

Ingredients:        

2 - 16 oz tubes     Jimmy Dean Hot or Plain Sausage

1 - 30 oz bag        Ore-Ida Frozen Hash Browns

1                          Onion Chopped

2 Cups                  Milk

4 Cups                  Shredded Colby-Jack Cheese

6                          Eggs slightly beaten

½ tsp                    Salt

 

Directions: 

1.  Grease a 9 x 13 pan

2.  Brown and crumble sausage, drain fat

3.  In a large bowl mix everything together except 1 cup of cheese

4.  Pour mixture into the greased pan, top with 1 cup of cheese

5.  Cover and refrigerate overnight

6.  Next morning preheat oven to 350 degrees,  bake uncovered 60 minutes

7.  Let sit for 5 minutes

8.  Cut into the size portions you want and serve

You can also freeze portions in zip lock bags then just microwave from frozen when you want.