Archive for August, 2015

Me & My Animals

In our family we also always had animals, mainly dogs, but we had other strange critters too. A raccoon that would pull open every drawer in the house if we left him alone and would wash his apples in the sink. A pet goat named Feebee that played hide and seek with me. Goats are really smart. And a little ram named Bucky. My brother was afraid of him and that delighted me.
My grandmother guessed early on that I had a special affiliation with animals. I was about six when she handed me a sliced aloe plant and told me that a wild cat had her paw caught in a trap in the back field and had chewed her paw off. She said for me to find the cat and doctor it. Funny, that wild cat found me and let me put the aloe on its paw. She lived and brought her many kittens to my bedroom window and let me play with her babies.
So it’s no surprise that I realized that health, food and animals were my passions and I could put them all together in a book.
Mimi and Casper are the dogs in my life now. They give me love and enjoyment every day. They inspired me to write this Dog Gone Good Cookbook. This book fulfills my need to give love and caring to them and to share it with all their buddies – human and furry.


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Chicken Breast “Jerky”


2 chicken breast fillets, cut in thin strips about 1 to 2 inches wide and 1/8th inch thick
1 Tablespoon of turmeric (anti-inflammatory)
1 quart of water
1 teaspoon of coconut oil

Preheat oven 175.

Add turmeric to a bowl of water with chicken strips and let soak for about 20 minutes. Pat dry. Using coconut oil, lightly grease baking sheet or place lightly greased parchment paper on baking sheet. Place dry strips on baking sheet and bake for about 2 to 2-1/2 hours. Cool on a wire rack. When cool, place in a plastic bag and store in refrigerator for up to 2 weeks or in freezer for 6 months.

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Jerky is an ancient meat preparation technique with a broad history. Native Americans sun dried their meat with salt and herbs. The Spanish Conquistadors cut the meat into strips and hung the strips up in their ships to air dry. They called their dried meat Charqui. The natives tried to say Charqui but with their accent it came out ‘Jerky’.

A yummy bite of history:

In the 13th century, Mongol horsemen led by Genghis Khan would place strips of meat between the horse and their saddle. The Mongols would ride sometimes for days without dismounting. When dinner time came around they would reach up under the saddle and take the meat out. It would be nice and warm, salty, and tenderized. Just thinking, a nice Cabernet Sauvignon would go nicely with that seasoned meat. Just don’t serve the wine to your canine buddy.

Casper, Mimi, and I prepare our jerky a little differently. It would be faster in a dehydrator but we use the oven. None of our friends own a dehydrator and they can be expensive.


Sweet Potato “Jerky”


2 large sweet potatoes, washed and sliced in ¼ inch slices leaving skin on
1 teaspoon cinnamon (helps with blood sugar)
½ teaspoon of fenugreek (optional; good for digestion)

Preheat oven to 175.

Mix cinnamon and fenugreek together and sprinkle over sweet potato slices. Put parchment paper over cookie sheet and arrange slices on parchment. Cook for 3 hours or until totally dry and leathery.

Take out of oven and allow to cool; then and place in a plastic bag in the refrigerator. This jerky will keep for about 2 weeks (but they will be all gone by then).


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