Legal
Well, for the second Saturday in a row, Chappy got a ride in the car … but today’s was MUCH calmer.
Not to mention successful. Chappy got his rabies shot and is legal for three more years. I don’t know if I was the only one who complained to the mayor about not getting a postcard in the mail prior to our town’s Rabies Clinic last weekend, but they took action anyway. On Thursday, I got a letter in the mail listing all the other rabies clinics in the area for the next few weekends, as well as a couple low-cost options at Petco stores.
For those of you not in New Jersey, to get Chappy’s license in January, he MUST get the rabies vaccination by the end of this month. I believe (though am not positive) that this is true for most if not all of the state, since most towns that have the rabies clinics have them either in October or November–but not later than November. (And my town has a second one in May for cats.)
But, anyway, we went this morning for the 10:00 clinic and were the first ones on line, at 9:30–beating the second, third, and fourth people by all of about 30 seconds. By the time they started, there were 30-40 people on line behind us. And, luckily, at that point it was just barely misting. It’s actually raining now–we’re so glad we didn’t get drenched!
I’m sure none of you would be surprised to hear that Chappy behaved perfectly? He was friendly to his fellow queuers, behaved nicely with the vet, didn’t yelp, whimper, cringe, or otherwise complain about the shot, and he was perfect in the car. SUCH a good boy! He so deserves the sardines I put in the batch of Chappy Food I cooked when I got home.
Luckily, I didn’t get confused and add those to the birthday cake I was baking. Because, ew!
I promised you pictures of the yarn I got for my birthday. 600 yds of Superwash Merino from Briar Rose. It’s a dark color, so it’s hard to photograph. The darker of these two pictures is more accurate as to how it really looks, but the lighter one–where I used the flash–gives you a better idea of what colors are in there. It’s like a walk through the woods.
Oh, and some Saturday Sky for you. I took this a week ago on my way to work, but only just got it off my camera. I’ve noticed that my Canon Elph is starting to misbehave … do you suppose it’s sulking, because it’s not my favorite camera any more?
Oh, and here’s irony for you–the Artisan Bread in 5 Minutes book I got for my birthday? The central idea is that you make a BIG batch of dough and keep it in the fridge, so that you can bake a fresh loaf as needed. The problem? Where, oh where, are we going to put such a big container of bread dough? Sure, we don’t always have a 5 lb pot roast sitting front and center (that’s for tomorrow’s family dinner), but, um, there’s really not much room in there… This could be a problem!
Okay … got to go and frost the cake!

Tannenbaum.
House Calls


I’m glad the city came through with info about low-cost options so quickly!!
Pretty yarn.
And I think I see a spot on the bottom shelf where you could loft some bread dough.
Enjoy your cake!
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That empty spot is where Chappy’s food goes, and the only reason it’s empty in the picture is because the container was sitting on the counter, waiting for me to empty the pot on the stove … it’s never empty for very long!
We had the same problem when we started making 5-minute artisan bread — where on earth to put the giant container!
I ended up moving some fridge shelves around and making a spot for it, but it was a challenge at first. Totally worth it, though!
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Deb, I’m not familiar with the book or its methods; however, is it possible to keep the dough frozen in aliquots and then remove them the night prior to baking the bread? I keep my instant yeast in the freezer and am able to make bread or pizza very easily when the urge strikes.
Happy Birthday! That is some gorgeous yarn! ;o) Good luck finding room in the fridge…
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lol, i just ordered that book myself.
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Good for Chappy!
And your Saturday Sky shot is lovely!
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You know, you can make bread dough in ANY size batch and keep it in the fridge for a while. In fact, sourdough (wild yeast) bread does exceptionally well this way, with the sour flavor usually deepening over its time in the fridge. This talk of bread makes me want to go make some! But I’m feeling just a touch too lazy. ~_^
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