Saturday morning at the vet's

[ksmith]

Home from the vet's, where Gaby had her annual everything-but-the-kitchen-sink exam. She has a little tartar on her teeth, so I will need to try her with the brushing and the vanilla-mint toothpaste. We'll see how that goes.

She was such a good girl. She tolerated the needles and having her glands expressed and her nails trimmed. She weighs 42.7 pounds! I thought she had lost some weight since her last visit--February's cut leg--but she actually gained almost 4 pounds since then. She's still slim, though, with a pronounced tuck, so vet isn't concerned. Foodwise, I have her on the low end of the range for a 40-pound dog, and I don't really want to go lower. She's very active and no longer the chowhound that she was when she was underweight--if she's full, she stops eating, especially on hot days.

Anyway, back home. Gaby's tired from the vaccines and the excitement. I need to grocery shop. And I ate the last ginger cookies yesterday, so I need to bake. Ina Garten's Raisin-Pecan-Oatmeal cookies, I think. They are a favorite just as they are, but I want to try toasting the oatmeal this time to see if it punches up the flavor even more.

Comments

[e-moon60.livejournal.com]

I picked up some lovely lemons a few days ago and decided today to celebrate M- finishing summer school by making cookies as well as bread. So I did the lazy thing and we'll see how it works out. Refrigerated sugar cookie dough, the kind already pre-cut into tiny biscuit shapes. Hand-flattened one, put on a swipe of cream cheese, sprinkled with lemon zest; hand-flattened another and used it on top, sprinkled lemon zest on it, about a droplet of lemon juice, and then sugar.

They're in the oven. Be out in about 5 minutes, I think.

Hope they taste like my imagination thinks they will.

[e-moon60.livejournal.com]

And it's occurred to me to make lemon-flavored sugar for the next batch (I made only six, since this is experimental.) I won't know until they're done if the lemon zest on the cream cheese needs a little sugar, or if the sugar in the dough itself will tame the lemon-sourness some. If a little sugar there would be good too, then I can put sugar, zest, and a drop or two of the lemon juice all together.

I may need to zest another lemon. How sad....(not, looking forward to lemonade...)

[kristine-smith.livejournal.com]

I use my zested lemons to make lemon vinaigrette for the week, but I'm a major salad eater.

[kristine-smith.livejournal.com]

They sound delicious!

[mizkit.livejournal.com]

I keep meaning to toast the oats before making oatmeal bread, but I never remember. You'll have to tell us if it works with the cookies. :)

[kristine-smith.livejournal.com]

I don't know if I toasted them properly. 5 minutes, maybe a couple more, at 350F. They toasted very lightly, and I could smell them a little. Maybe I could have taken them a little further.

I tried a cookie, and I think toasting the oats helped. It's a good cookie anyway because of the toasted pecans, but I think toasting the oats as well, even lightly, gave the flavor just a little more punch. Nothing profound. Just a nice undercurrent.