Sunday, October 3, 2010

Jacques, the dog

As you might gather from the blog's name and from the title of this post, Jacques is a dog.  He is a 2 year old Poodle-Cockerspaniel mix, and somehow he ended up with the people of SNIPSA, where he was loved by a foster mom named Ginger, and will soon be adopted by Mita and myself.

He's well behaved, though seems to have a little trouble sitting still.  He is, as Ginger said, "a bolter," something that perhaps lead to him being without a home.  We've bought a wire kennel to keep him in when we cannot supervise him around our apartment, and the verdict is still out on whether he'll be allowed on the balcony, but since we don't know how high he can jump, but do know that its a 3 story fall, we're leaning towards no.

Food is going to be a little bit hard with him, since Mita and I are strict vegetarians, and will keep him the same.  Its not so much that food itself is hard, since there's plenty of commercial vegetarian dog food to be found, its the treats that are trouble.  Most doggie treats are made on the assumption (correct, I'd imagine) that dogs go crazy for tasty meaty goodness, which comes most expediently from meat.  I'm sure we'll find something good though, I'll spend some quality time in petsco tomorrow.

The packaging of the kennel was interesting--it was a fold-flat wire contraption, and the setup was pretty self explanatory, which was good, since the directions were inside the kennel.  There was no way to get to the sheet of instructions without having already done steps 1 through 3.  Never the less, I read them, learning that I had set it up properly.

1 comment:

  1. I've been told these are quite good ... though I would probably swap the rice flour for actual cooked rice (better consistency I think ... more chewy) and I bet you could amp-up the carrots and nix the water. Haven't tried it ... personally, my dogs eat cooked rice and raw carrots whenever available ... no need to make treats ... but here ya go!

    Stone Prone Dogs)

    1/2 cup cornmeal
    2 cups white rice flour
    6 tablespoons safflower oil
    2/3 cup water
    2 tablespoons grated carrot
    1 teaspoon garlic powder

    Preheat oven to 350 degrees. Mix all ingredients together well. Roll out to 1/4 inch thick. Cut into desired shapes with cookie cutter. Bake 35 to 40 minutes. Let cool and store in tightly sealed container.

    also. I highly recommend cutting them with these: