It's Crooks and Crazies day and I'm running late. But, the good news is that the washing machine is fixed (THANK YOU, Juan!).
1. Stopping your dog - what do you prefer? On their feet? On their belly? Some combination?
I have a choice in the matter? I can stop my dog? What is this, of which you speak, Laura??? Last weekend, I worked on getting Jane listening to me, then just telling her "there" or "walk up." She was really happy with that and it had some postitive effect on getting her to slow down and act a little thoughtful. We were working out in the desert, so the snake holes and the sage brush probably played a part in the slowing her down, too. I would like a stop on her feet as well as one on her belly, if I could rely on it. I think with a dog like Jane and her laser beam eyes, I need a lie thefuck down, to really take the pressure off the sheep, but I also think she would be happier if I left her on her feet more, because she can't bear the thought of losing her sheep.
I think Pearl will be entirely different.
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2. At what point do you start teaching this?
Well, Jane turns four next week. Hopefully, DD has already started this with Pearl!
3. Do you have a favorite dog? I won't tell.
Of my four currently with me, Gracie was my favorite because we did all that fun agility together. Lots of traveling, lots of friends, lots of great times. Pogo is my husband's favorite. She's a spoiled brat. But, she is really cute and has the softest ears. Both Grace and Pogo brought me to my interest in sheepdogging. Jane is my favorite and I've created a pretty needy dog in her, I think. She has taken me to places I didn't know existed and to a whole new world and group of friends. I think Pearl will be my favorite sheepdog.
4. What is the #1 thing a dog can do to push your buttons?
I'm with Jorgen on the inane barking.
5. Brrrrr... it's winter. What is your favorite soup recipe?
I make this one pretty often. Stole the recipe off Allrecipes.com.
Easy Corn and Crab Chowder
1 russet potato, peeled and cubed
1/2 onion, chopped
1 can cream corn
1/3 C all-purpose flour
2 TBS butter
5 slices bacon, diced
1 (6 ounce) can crab meat, drained
1 1/2 C milk
1/4 C dry white wine
1 cube chicken bouillon
salt and pepper
- Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
- In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
- Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
- When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.