HAPPY HOLIDAYS!
- Posted on 29th December 2008
- in Featured
- by jvfairbanks
Happy Holidays! We were snowed in for several days and entertained our sister for the holidays. Thank you for the warm wishes sent and the pictures of your doodle Christmas!
Now that the snow is melting Jeff and I are preparing for Liberty’s whelp which should be around January 5th. She is not very big but definitely pregnant. This will be her last and her first with Chief.
We have decided to wait on Belle & Chief litter until June.
Echo had her breeder testing done, and unless Obama’s family acts soon she will fly off to the Netherlands in January and go to Salem with Kenneth.
Bonnie was also busy over this holiday season; as she waits for a puppy from Grace and Chief. She did an art quilt of Belle that I have also added to the photo gallery.
Blossom (renamed Daisy) sent us pictures, one that I scanned and added to the site, along with Leo’s first snow day. Very fun to watch them all grow, thank you!
Henna is developing nicely as is Casey (both heading to Hawaii). I have some great photos of the dogs in the snow on the photo gallery pages with more coming. I hear that Hawaii was without electricity, but the Obama family were provided some generators to get through.
Until then, I will be working on redoing our website as we prepare for the new year. Jeff is working on setting up the whelp area as I type as Libby is starting her nesting routine of digging at blankets. She is watching the going ons right now from her crate and wants to check it all out.
As we were deep in snow and on food overload from the holidays, I tried out a crock pot recipe that was very yummy! Here is the recipe if you would like to try it:
Beer and Cheese Potato Chowder
prep time 20 minutes; crock pot 6-8 hours on low
6 medium russet potatoes; peeled, chopped (6 cups)
1 medium onion; chopped (1/2 cup)
1 stalk of celery, chopped (I did not have one)
1 medium carrot, finely chopped (again, I did not have one)
garlic clove, minced (I had added some garlic freeze dried)
shake of pepper
shake of salt
1 -14 ounce can chicken broth
1 -12 oz can of beer, (I added a dark beer)
2 Cups of shredded cheddar and American cheese blend
1/2 cup whipping cream
rye bread, cut into cubes, tasted if desired
in 3 to 4 qt. slow cooker, combine potatoes, onion, celery, carrot, garlic and seasonings. Stir gently to mix. Pour broth and beer over vegetables. Cover; cook on low setting for 6 to 8 hours.
About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping cream; stir until cheese is melted. Cover and cook an additional 5 minutes or until thoroughly heated. Top with croutons.
makes 5 1 1/2 cup servings.
great the next day. 🙂
