Friday, August 13, 2021

Supreme Pizza Eggrolls

 One of the stocking stuffers that I got this past Christmas was the magazine Best of Relish. The magazine was packed with recipes and photos. One of the ones that caught my eye was for Supreme Pizza Eggrolls. 


What I liked about this recipe is that the eggrolls are baked and not deep-fried, so they are somewhat healthier. They are super easy to make and everyone loved them. I'll be making them again. 

Ingredients

2 tbsp olive oil

3 cloves minced garlic

1 pound sweet Italian sausage (I used sausage without casing. If sausage with casings are used, remove casings)

2 cups green peppers, finely chopped

1 cup yellow onion, finely chopped

1/2 cup basil, finely chopped (I used three different types of basil)

1/4 tsp salt

1/4 tsp pepper

1 pound package of egg roll wraps

1 package of sliced pepperoni

small dish of water

cooking spray

tomato or pizza sauce

Directions 

Preheat oven to 400 degrees. In a large skillet, heat olive oil and garlic over medium-high until fragrant, about one minute. Add sausage. Break up sausage and cook until it browns, about 5 minutes. Add peppers, onions, and basil. Cook about 6 minutes. Add salt and pepper. Remove from heat and let cool. Drain. 

Fill egg roll wraps with 2 slices of pepperoni and 2 tablespoons of the sausage mixture. Fold the bottom corner over the filling. Fold in sides. Brush top corner with water and wrap tightly, pressing to seal. Place rolls on a baking sheet coated with cooking spray. 

Bake for about 10 minutes, until golden brown. 

Serve with warmed tomato or pizza sauce for dipping. 

Makes about 20 (though I only got 12 eggrolls).

Thursday, August 12, 2021

Slow Cooker Spaghetti and Meatballs

I've had this recipe for  Slow Cooker Spaghetti and Meatballs from Taste of Home since December 2014 in my "Want to Try" file and finally made it. It's an easy recipe to make since it is basically just chopping, pouring, mixing, and frying. Nothing too complicated. 

We all liked this recipe, though Olivia found it a bit spicy. It may have been the red pepper flakes and freshly-ground blend of peppercorns. I would make it again versus purchasing canned spaghetti sauce and perhaps add a can of mushrooms to the recipe.  

The recipe makes 12 servings, so I froze two large containers of it for meals at other times when I'm rushed and I need to make a meal for my family. 

This is the recipe: 

Ingredients

Meatballs

1 cup seasoned bread crumbs (I used Panko)

2 tbsp grated Parmesan cheese

1 tsp pepper

1/2 tsp salt

2 eggs, lightly beaten

2 pounds ground beef (I used ground turkey)

Sauce

1 large onion, finely chopped

1 medium green pepper, finely chopped

3 cans (15 oz each) tomato sauce

2 cans (14 1/2 oz each) diced tomatoes, undrained

1 can (6 oz) tomato paste

6 garlic cloves, minced

2 bay leaves

1 tsp each: dried basil, oregano, and parsley flakes

1 tsp salt

1/2 tsp pepper

1/2 tsp crushed red pepper flakes

Hot cooked spaghetti 

Directions

In a large bowl, mix the bread crumbs, cheese, pepper, and salt. Stir in eggs. Add ground beef. Mix lightly but thoroughly. Shape into 1 1/2 inch balls. In a large skillet, brown meatballs in batches over medium heat. Drain.

Place the first five sauce ingredients in a six-quart slow cooker. Stir in the garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.

Remove bay leaves. Serve sauce with spaghetti.

Tuesday, August 10, 2021

Salad Pasta with Greek Vinaigrette

I've been looking for recipes that I can try that use a lot of produce from the CSA. Came across a Salad Pasta with Greek Vinaigrette from WW. The recipe calls for lentil pasta which I had never tried. The texture isn't as soft as wheat or traditional pasta, yet it's a healthier alternative that provides some extra protein and fiber. 

I doubled the vinaigrette since WW tends to be a little skimpy when it comes to dressings. It ended up being more than I needed, so I ended up doing a double batch of the salad. It all worked out. 

The photo of the salad isn't the most appealing-looking since I forgot to take a photo of the first batch. Nonetheless, it tastes very good.

Ingredients

4 ounces yellow lentil penne

1 1/2 tbsp extra virgin olive oil

1 1/2 tbsp red-wine vinegar

1 tsp dijon mustard

1/2 dried oregano

1/2 tsp kosher salt

1/4 tsp black pepper

1 medium garlic clove, grated

5 ounces lettuce

1 cup grape tomatoes, halved

1/2 cup red onions, sliced

1/2 cup crumbled feta cheese

Directions

Cook pasta according to package directions. Drain and rinse with cold water. 

In a large bowl, whisk oil, vinegar, mustard, oregano, salt, pepper, and garlic. Add cooked pasta, salad greens, tomatoes, and onion. Toss gently to combine. Sprinkle with cheese.

Makes about 2 cups or 4 servings.


The Choice - Embrace the Possible (Book Notes)

Earlier last month I read a book by Dr. Edith Eva Eger and it referred to another book that she wrote, The Choice – Embrace the Possible. During the latter part of July, I read The Choice. It is a intense book with vivid details about what it was like for Dr. Eger to live through the Holocaust at multiple concentration camps.

What was done to the people there was even more horrific than what I knew. Her stories will be forever etched in my mind. Yet, despite such a brutal and unspeakable experience, Dr. Eger was able to survive and thrive in her life, and help others who have and are experiencing PTSD, especially veterans. She turned her experience into a gift that has transformed so many people’s lives by showing how to escape the prison of one’s mind.

Some of the parts of her book that resonate with me and/or I found the most inspiring follow:

-        When we don’t allow ourselves to grieve our losses, wounds, and disappointments, we are doomed to keep reliving them.

-        There is a difference between victimization and victimhood. We are all likely to be victimized in some way in the course of our lives. At some point we will suffer some kind of affliction or calamity or abuse, causes by circumstances or people or institutions over which we have little or no control. IT comes from the outside. It’s the neighborhood bully, the boss who rages, the spouse who hits, the discriminatory law, the accident that lands you in the hospital. In contrast, victimhood comes from the inside. No one can make you a victim but you. We become victims not because of what happens to use but when we choose to hold on to our victimization. We develop a victim’s mind – a way of thinking and being that is rigid, blaming, pessimistic, stuck in the past, unforgiving, punitive, and without healthy limits or boundaries. We become our own jailors when we choose the confines of the victim’s mind.

-        Often, the little upsets in our lives are emblematic of the larger losses; the seemingly insignificant worries are representative of greater pain.

-        People struggle and hurt because something was not what they wanted or expected it to be; and they were trying to reconcile what was with what ought to have been.

-        No one can take away from you what you’ve put in your mind.

-        We have a choice: to pay attention to what we’ve lost or to pay attention to what we still have.

-        Dr. Mengele, the seasoned killer who just this morning murdered my mother, is more pitiful than me. I am free in my mind, which he can never be. He will always have to live with what he’s done. He is more a prison than I am.

-        To survive is to transcend your own needs and commit yourself to someone or something outside yourself.

-        The words I heard inside my head made a tremendous difference in my ability to maintain hope.

-        Home isn’t a place anymore, not a country. It’s a feeling, as universal as it is specific.

-        The death March, from Mauthausen to Gunskirchen, is the shortest distance we have been forced to walk, but we are so weakened by then that only one hundred out of the two thousand of us will survive.

-        Out of more than 15,000 deportees from our hometown, we are among the only 70 who have survived the war.

-        We marry our unfinished business. For Bela and me, our unfinished business is grief.

-        Survival is a matter of interdependence that survival isn’t possible alone.

-        I wanted to name her Anna-Marie, a romantic name, a French-sounding name, but the Communists keep a roster of the permissible names, and Anna-Marie isn’t allowed.

-        To be aggressive is to decide for others. TO be assertive is to decide for yourself. And to trust that there is enough, that you are enough.

-        Fears kept hidden only grow more fierce.

-        Moving forward also meant circling back.

-        Everything can be taken from a man but one thing: the last of the human freedoms – to choose one’s attitude in any given set of circumstances.

-         The more choices you have, the less you’ll feel like a victim.

-        Practice not pushing your feelings away, no matter how painful.

-        Martin Seligman founded Positive Psychology. He said that when we believe that nothing we do can alleviate our suffering or improve our lives, we stop taking action on our own behalf because we believe there is no point.

-        Suffering is inevitable and universal. But how we respond to suffering differs.

-        We will have unpleasant experiences in our lives, we will make mistakes, we won’t always get what we want. This is part of being human. The problem – and the foundation of our persistent suffering – is the belief that discomfort, mistakes, disappoint signal something about our worth. The belief that the unpleasant things in our lives are all we deserve.

-        Perfectionism is the belief that something is broken – you. So you dress up your brokenness with degrees, achievements, accolades, pieces of paper, none of which can fix what you think you are fixing.

-        Eger’s therapy is Choice Therapy, as freedom is about CHOICE – about choosing Compassion Humor, Optimism, Intuition, Curiosity, and Self-Expression. And to be free is to live in the present. If we are stuck in the past, saying, “If only I had gone there instead of here…” or “If only I had married someone else…” we are living in a prison of our own making. Likewise if we spend our time in the future, saying, “I won’t be happy until I graduate…” or “I won’t be happy until I find the right person.” The only place where we can exercise our freedom of choice is in the present.

-        Learn to reframe your trauma, to see in your painful past evidence of your strength and gifts and opportunities for growth, rather than confirmation of your weakness or damage.

-        We are overwhelmed by loss and think we will never receive a sense of self and purpose, that we will never mend. But despite – and, really, because of – the struggles and the tragedies in our lives, each of us has the capacity to gain the perspective that transforms us from victim to thriver. We can choose to take responsibility for our hardships and our healing. We can choose to be free.

-        It still isn’t easy for me to talk about the past. IT is deeply painful to confront the fear and the loss all over again each time I remember or recount it. But from this moment on, I understood that feelings, no matter how powerful, aren’t fatal. And they are temporary. Suppressing the feelings only makes it harder to let them go. Expression is the opposite of depression.

-        A good definition of being a victim is when you keep the focus outside yourself, when you look outside yourself for someone to blame for your present circumstances, or to determine your purpose, fate, or worth.

-        What legacy do I want to pass on? What will I leave in the world when I am gone?

-        It is too easy to make a prison out of our pain, out of the past.

-        I stood on the site of Hitler’s former home and forgave him. This had nothing to do with Hitler. It was something I did for me. I was letting go, releasing the part of myself that had spent most of my life exerting the mental and spiritual energy to keep Hitler in chains. As long as I was holding on to that rage, I was in chains with him, locked in the damaging past, locked in my grief. To forgive is to grieve – for what happened, for what didn’t happen – and to give up the need for a different past. To accept life as it was and as it is.

-        At Auschwitz: And then I notice it again, the thing that haunted me those hellish months when this was my home: I can’t see or hear a single bird. NO birds live here. Not even now. The sky is bar of their wings, the silence deeper because of the absence of their song.

-        Our painful experiences aren’t a liability – they’re a gift. They give us perspective and meaning, an opportunity to find our unique purpose and our strength.

-        My first step…was to take responsibility for my feelings. To stop repressing and avoiding them, and to stop blaming them on…other people, to accept them as my own.

-        Take responsibility for experiencing – and eventually expressing – [feelings] safely, and then for letting them go.

-        So often when we are unhappy it is because we are taking too much responsibility or we are taking too little.

-        In blaming others for their unhappiness, they were avoiding the responsibility of making their own joy.

-        There’s also the opportunity to find a way to suffer less, to choose happiness, which requires taking responsibility for yourself.

-        Are you becoming the best you can be? Are you making yourself happy?
When you stop doing what’s best for you and start doing what you think someone else needs, you are making a choice that has consequences for you.

-        Viktor Frankl writes, “Man’s search for meaning is the primary motivation in his life…This meaning is unique and specific in that it must and can be fulfilled by him alone; only then does it achieve a significance which will satisfy his own will to meaning."

-         Time doesn’t heal. It’s what you do with the time. Healing is possible when we choose to take responsibility, when we choose to take risks, and finally, when we choose to release the wound, to let go of the past or the grief.

-        We want so much to understand the truth. We want to be accountable for our mistakes, honest about our lives. We want reasons, explanations. We want our lives to make sense. But to ask why? Is to stay in the past, to keep company with our guilt and regret. We can’t control other people, and we can’t control the past.

-        Mourning is important, but when it goes on and one, it can be a way of avoiding grief.

-        Acceptance isn’t going to happen overnight. You get to choose a way forward [after a loved one’s death]. You get to discover that living a full life is the best way to honor him or her.

-        To run away from the past or to fight against our present pain is to imprison ourselves. Freedom is in accepting what is and forgiving ourselves, in opening our hearts to discover the miracles that exist now.

-        You can’t change what happened, you can’t change what you did or what was done to you. But you can choose how you live now. You can choose to be free.

Monday, August 9, 2021

Garden Fresh Corn Salad

While scrolling on Facebook early one morning, I came across a recipe that the Stillwater Farmers Market shared for Garden Fresh Corn Salad. Having been given a bag of corn, I needed to find some recipes to use it. 

This recipe used 5 cobs of corn as well as quite a few ingredients I had from the CSA and my garden. Everyone liked it (except Olivia who doesn't like fresh, raw vegetables), so I know I'll make it again. 

Ingredients

3 cups raw corn kernels (about 5 cobs)

1 medium tomato, chopped

3/4 cup chopped green onions (I used a regular onion since that's what I had from the CSA)

1 cup quartered and sliced cucumber

1/2 cup fresh leafy herbs (e.g., basil, dill, mint, parsley, and/or cilantro - I used all of them except cilantro which I don't have in my garden)

1/2 cup chopped radishes

1 medium jalapeno pepper (optional) (I didn't use one)

1/3 cup feta cheese or 1 ripe avocado diced (I used the avocado)

Dressing

1/4 cup extra virgin olive oil

1 tbsp red wine vinegar

2 medium cloves garlic, minced

1/2 tsp fine sea salt

freshly ground pepper to taste

Directions 

Mix the salad ingredients together in a large bowl. In a small bowl, mix the dressing ingredients together. Pour the dressing over the salad and mix well. 

Sunday, August 8, 2021

Powdered Sugar Cookies

There was a food event many years ago in which chefs prepared food for guests to try. The recipes were compiled into a booklet so people could make them at home. One of the recipes was for Powdered Sugar Cookies. 

I tried this recipe last week and entered the cookies in the county fair under the "Light Drop Cookie" category. It won second place which I'm totally fine with. There are only six ribbons awarded in each category. So, if there are more than six entries, only the top six get awards...the rest don't receive a ribbon.


This is the recipe for the Powdered Sugar Cookies:

Ingredients

1 cup butter, softened

1 1/2 cup sifted powdered sugar

1 egg

1 tsp vanilla extract

1/2 tsp almond extract

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

Directions

In a large bowl, cream together the butter and powdered sugar until smooth. Beat in the egg and stir in the vanilla and almond extracts. Combine the flour, baking soda, and cream of tartar. Blend into the creamed mixture. Cover and chill for at least two hours.

Preheat the oven to 375 degrees. Divide the dough into two parts. On a lightly-floured surface, roll each piece of the dough out to 3/16 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets (I used parchment paper instead). Sprinkled with granulated sugar (I used turbinado sugar) or leave plain for decorating after baking.

Bake for 8 minutes or until lightly browned. Allow cookies to cool on a baking sheet for 5 minutes before removing to a wire rack to cool completely. 

If desired, decorate with royal icing and holiday decorations. 

Royal Icing

Ingredients

1 egg white (or powdered meringue equivalent)

Powdered sugar, sifted

Lemon juice

Directions

Place egg white in a bowl. Stir in as much powdered sugar as it takes to make a thick icing. Stir in a couple of drops of lemon juice. Use immediately. Store leftovers in the refrigerator in an air-tight container. 

Friday, August 6, 2021

July 3-2-1

This is a new swap on Swap-Bot called July 3-2-1. There are three questions in this swap: 3 things that made you happy in July, 2 things you're looking forward to in August, and 1 thing from July that you'd rather forget. 

Here are my answers:

3 things that made you happy in July

1. Taking a trip to Grand Marais to do a photography workshop with Layne Kennedy. 

I learned how to take photos where the water looks smooth as it flows over rocks. This is at Cascade River in Grand Marais.


This waterfall is at Grand Portage State Park. 

2. Seeing three wren families nest in birdhouses we provided, feed their families, and then have the babies successfully fledge. 

This wren is at one of the birdhouses that we put up late last summer. It was too late for nesting season. However, it was chosen this year as a home by a wren family. This little wren isn't too happy I was working in the garden near her home. 


Another new house we put up last year is actually a chickadee roosting box. This wren family had a huge home. It was right by the driveway, so every time that we would get in and out of the car, the mother wren would peek out the door of her home. 

The mother and father wren didn't like it if we stayed too long in the driveway. They would chatter at us to let us know to give them more space. 

3. Seeing the flowers blooming in the gardens.

There is a lot of bee balm this year - three types - that the bees and butterflies are loving. This purple/pink bee balm is quite tall and has grown in width as well. We also have a pale lavender and a vibrant red bee balm.  


On an end-of-the-year planting effort last August, I found these flowers at Menards. It was questionable if they would bloom a second year, but they have come back strong and have been blooming much of the summer. 


I like seeing how flowers look before they bloom.


This is a native mountain mint plant. The photo doesn't quite capture the subtle lavender on the lowest leaves. We planted a couple of these plants in 2020. Much to our surprise, they have spread beautifully and have filled in an area of Olivia's garden.


A common sight in our gardens are bumblebees, native bees, and honey bees. 

2 things you're looking forward to in August

1. Entering projects in the county fair and then spending a day enjoying the fair. 

Last year, because of the pandemic, there was no county fair. I've been doing some projects throughout the year and have 48 to enter in this year's fair. One year...many years ago...I entered a cake that I wanted to make. It was a movie theme one and received the Grand Champion award!


When the girls were younger, we would visit the fair and I'd have them sit by the cow statue. I haven't seen it in recent years.

2. Cooler weather so I can walk the dogs again.

I should also add - in addition to the cooler weather - days when the air quality is good and isn't smoke-filled because of the Canadian wildfires. The air in Minnesota has been very poor recently and outdoor exercise isn't recommended. 

Cooler morning weather with low humidity is ideal dog-walking weather. Danny sleeps in late, so he misses those morning walks.


Aspen loves being up early and seeing the wildlife.


Cooper loves looking and listening for wildlife - especially the deer, sandhill cranes, ducks, geese, pheasants, and turkeys.


Scooby, at 14 years old, just enjoys getting out and walking. He loves long walks.

1 thing from July that you'd rather forget

1. High temperatures and no rain caused some of the sod that we planted to die. 

Seeing the dying or dead sod with weeds coming up was so frustrating. In 2019, we put sod down ourselves in one-third of our backyard due to the fire and flooding of 2018. You can see below how bad the yard looks...and that's not even the worst of it. 


I am hoping that there is more rain going into September and October so that the trees and perennials have enough moisture for making it through the winter. 

Sunday, August 1, 2021

My Favorite Photos - July 2021

A lot went on during July, so there are quite a few photos that I like and want to remember the month by. Below are some of my favorite photos from July.

We went to a small-town parade on the 4th of July. It was in the 90s and felt so hot. We each had an ice cream treat to help us cool down. The covered chairs we brought also helped keep us cool. 


The hibiscus tree was blooming all month. There are two colors of flowers - orange and red. The third part of the tree with the yellow flowers didn't make it one year. 
 

We have another orange flower growing by the back door.


The bee balm is doing exceptionally well. The bees love it. 


This is a perennial that is unusual and that stands out in the garden.


There have been a lot of dragonflies.


Olivia and I coordinated a planting session with the Lions. They helped plant more native wildflowers at this local park.


After that park, they went to another one and planted more native wildflowers. The garden looks really good - very colorful!


The yarrow is doing well.


We enjoyed seeing the orioles reappear after the nesting season was done. They are liking the hummingbird feeder versus their own feeder.


Another orange/red flower in our garden.


The cherry tomatoes are blooming. The tomatoes are very sweet. 


This little wren wasn't happy with me as I was weeding a garden too close to her birdhouse.


The black-capped chickadees like eating at the seed feeders.


The hummingbirds have been visiting our five hummingbird feeders. It's a joy to watch them.


The pears are getting bigger. 


We were thrilled to see another wren family use the chickadee roosting box. The mother wren laid six eggs and all hatched. Both the father and mother wren search for caterpillars throughout the day and bring food to the babies. By the middle of the month, the babies fledged and the home was once again empty.


Here's one of the wrens chattering away...reprimanding me for being too close to the babies in the birdhouse.


On the day when Olivia took her ACT, we went down a road that we normally don't use. We were pleasantly surprised with this doe and her fawn.


For Olivia's 18 1/2 year old birthday, she wanted to go miniature golfing.


There were also the go-carts that Sophia is sitting in and bumper boats. 


On July 20th, Olivia and I went to Grand Marais for a photography workshop. On our way there, we stopped at Banning State Park. Saw this squirrel staring at us as we walked by. 


We stopped at Enger Tower in Duluth. We climbed to the top level just in time to see a ship go under the Lift Bridge.


This is the cargo ship going under the Lift Bridge.


In the same park as Enger Tower is a Japanese Garden. This is the structure where the bell is held. 

We stopped at Gooseberry Falls because we heard that the waterfalls were dry. They are definitely lower than past years, but water can be found.


On the second day of the photography workshop, we got to go to a farm in Grand Marais. Saw this beautiful horse walking through a pasture of daisies.


For lunch, we went to Trail Center on the Gunflint Trail. There was an old, rusted vehicle in the flower bed. This is one of the wheels of the vehicle.


Nearby, there was an old gasoline pump. You don't see these every day.


On the Gunflint Trail, our instructor (Layne Kennedy) showed us how to photograph flowers for more of a "wow" factor. One trick is to use black velvet behind flowers so they stand out when you photograph them.


We went to Lake Superior the next day. Olivia left her sandals on the rocky beach as she explored the area.

Further north, we went to Naniboujou  Lodge to take some photos of the dining room. 


We also stopped at a little road-side business. I liked the sign out front.


We went to Grand Portage which is very close to the Canadian/U.S. border. This is in the kitchen by the wood-burning stove.


Olivia and I traveled to the border so she could see it. This is the side showing where people come from Canada into the U.S. The border to Canada currently is closed, so it was rather quiet here.


Olivia got out by one of the barriers warning people not to trespass onto Canadian soil.


There's a big Minnesota sign as you come from Canada into the United States.


We stopped at Grand Portage State Park. The waterfall (fed by the Pigeon River) was gorgeous.


On our way back, we noticed this road sign.


It was by some quirky characters in the ditch. This is one of them.


The lupines had hard pods filled with seeds. We stopped by the side of the road and took some of the seed pods to bring back to our area.


There was a partially done basket on the table at North House Folk School.


On the final night of our photography class, we went out around 9:45 p.m. and took photos of the lights from Grand Marais reflecting on the harbor water.


We waited patiently for the moon to rise. It finally did!


There were lots of seagulls resting on the cliffs by the Grand Marais harbor.


I was trying to focus on the bicycle that someone rode and parked on the beach overlooking Lake Superior. The towels on the fence ended up being in focus instead. I still like the shot. 


On the final day of class, we were asked to submit ten photos that we took during the workshop that we liked the best. This is one of my ten photos. The instructor said that this photo was his favorite one out of all the photos submitted. That made my day! 


This is the base of Cascade Falls (part of the Cascade River). I learned how to change the settings on my camera plus set it for 10 seconds to give the water that smooth look.


We asked Olivia to go out on the rock in Lake Superior and pose. So she did the Tree Pose (yoga) on it just as the water splashed up on her.


I like Olivia's smile in this photo. It's a natural one that reflects her personality.


This is a view from Artist's Point looking at the harbor and main road in Grand Marais.


We saw these girls at the lighthouse in Grand Marais. Our photography teacher introduced himself and the girls ended up going multiple times off the cement ledge into Lake Superior.


Olivia climbed up the steps that are under the lighthouse.


When we returned from Grand Marais, our last cat - Meenie (who isn't mean...it's just her name since she was part of a trio of cats - Eenie, Meenie, and Miney) - was not doing well. At 19 years old, her health had been declining. However, while we were gone it went downhill fast. 

We came home Sunday, July 25th, and she was sleeping on the window ledge in the kitchen in what looked like a very uncomfortable position. 

By the next morning, she was still not wanting to eat or drink anything. She stumbled a few times and couldn't stand up well. She ended up falling on the counter and then off of it in the late afternoon. It was time to make the call to the vet. They were able to get her in.

This is the last photo of Meenie at home on July 26th after we spent time saying goodbye to her. 


To end on a more positive note, the girls both completed drivers education during June and took their written tests on July 1st. Both passed and then got their permits on July 6th! I'm so happy they were able to experience this milestone together.