“… welcome to the neighbourhood …”
Welcome to the neighbourhood Lilikoi! Firstly, I sincerley apologize for butchering your name on your personalized cookie jar (see below). My editor was not on the ball before or after those photos were taken (that’d be me folks).
So, in our little neighbourhood in Maui, we now have two Standard Poodles. Things are looking up! Lilikoi, or Lili to her close and personal friends, is a six month old Standard Poodle puppy. And like white on rice; like a bear to a honey hive; like my lips to a good glass of wine, I made a bee line to this little girl the minute I heard about her.
All puppies are special, and this little lady is no exception. She is a puppy in training to be a service dog! She is soft and beautiful and has the most wonderful disposition. Did I mention she’s smart? Very smart. Her new family Jane and Gary are so very very lucky to have her. And how much fun is it trying to take photos of a puppy? You may notice a bit of a smudgy blob in the middle of some of the photos. That would be Lili’s nose print!
I whipped up some sweet potato chews for her today which she scarfed down in three seconds flat. It was awesome. As I sit and write this, I can’t help but have an ear to ear grin on my face. Puppies. Dogs. Animals. They make my day and bring such joy into my life. I think I heard Jane say the same thing about Lili too. I totally relate Jane!
This is my last post from Maui. We are going home today and the anticipation of seeing my two girls is almost killing me. We have been apart for far too long, but I know that when we’re back together again it’ll be like we’ve never missed a beat.
- 1 lb sweet potatoes - preferably organic, washed and patted dry (about two sweet potatoes)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh thyme
- 1 teaspoon olive oil
- Preheat oven to 300 degrees and prepare a cookie sheet with parchment paper.
- Thinly slice sweet potatoes lengthwise to about ⅛ to1/4 of an inch.
- In a medium bowl, with your hands, toss the slices with olive oil and herbs.
- Lay flat and separated on your cookie sheet and pop in the oven for 40 minutes.
- Flip slices over and let roast for another 30 minutes.
- Remove from oven, cover with a tea towel and let sit overnight.
- Can be stored in the fridge for up to a week.