Category Archives: Etc.

Five Ingredient Dog Treats

So, I have to tell you that I had a dream these made Iggy’s skin bubble and peel right off. Ew, right?


I must also tell you though that I tend to worry for no reason and as my mother likes to say, I take my problems to bed with me. Like, I have vivid, very often super-freaky dreams at night of the things I’m stressed about during the day.

There is no escape and this is a prime example.

Seems as though I can rest easy on this issue though since Iggy’s been eating these treats for a while now and no skin bubbling nor peeling has occurred.

Phew! That was a close call…in my insanely over-paranoid mind.


Most of my worrying about Iggy stems from me never having had a dog before, but I’ve actually gotten better in the three months we’ve had him and since vowing to never peruse PetMD again.

At first, I’d tense up and break into a sweat if he made a weird noise, which he does quite often since he’s…well, he’s a weird dog.

Now, while I’m sure he’s still got a few up his sleeve just to surprise me, I’m confident I now know what most of his noises mean. I won’t go into great detail about what each sound signifies as some of the actions that go along with them aren’t exactly awesome, but you can use your imagination.


These treats came about because I had a bunch of bacon grease on hand and nothing to do with it. Rather than doing what a normal person would do (wait for it to solidify and chuck it), I remembered this recipe.

No, not off the top of my head. I had pinned it, of course!

What would one do without Pinterest besides have more free time and productivity during times when they’re actually busy?


This recipe was so easy though that it didn’t take up a huge chunk of time at all. And as the name of the recipe suggests, it only uses five ingredients, all of which I happened to have on hand.

It was dog treat destiny!


Does me making these automatically turn me into a crazy dog person?

How about the fact that I could have just rolled the dough out, baked it as a rectangle, broken it up into pieces and Iggy wouldn’t have known the difference…but instead…I used biscuit cutters and my own fingers to imprint each treat with the cutest paw you ever saw?


I need a straightjacket.


I’m sure Iggy appreciates all the effort, but I think what really won him over was the bacon fat.

Can ya blame him? Mmmm…bacon fat.

Five Ingredient Dog Treats

ever-so-slightly adapted from The Kitchn

Servings: depends on the size and shape you make – I got 32
Prep Time: 20 minutes
Cook Time: 20 minutes + time to cool in oven

1-1/2 cups white whole wheat (or regular whole wheat) flour
1/2 cup wheat germ
1/2 cup melted bacon fat
1 large egg
1/2 cup cold water

Preheat the oven to 350°F.

Combine all ingredients in a medium bowl and mix by hand until dough forms. Add more flour if the dough is too sticky. Add more bacon fat or water if the dough is too stiff.

Roll out onto a floured surface, to a thickness of just under 1/2-inch. Cut cookies into any shape you prefer – bones would be super cute, but I just used a round biscuit cutter and my fingers to create paw. Transfer to a cookie sheet or two. You can keep the treats pretty close together as they don’t expand when baking.

Bake in a preheated oven for approximately 20 minutes or until lightly browned – mine took 25 as my oven always runs a little cold. Turn the oven off, flip the treats, and place back in the oven until cool (this will further crisp them).

Treats can be stored in an airtight container at room temperature.


I keep all of Iggy’s treats in this cute cookie jar Eric’s mom gave us – and every time he sees me pull a homemade one out, he sits faster than I can ask him to.

Sure, he eats um…everything, so that’s not a great gauge, but still.

I can tell there’s something about these things he really likes.


My brother-in-law? He thought these were a little dry, but that’s a blog post for another day.

Best to leave these treats to the dogs 🙂


Quick Pickled Onions

Would you believe me if I told you these onions aren’t even the slightest bit oniony?


Just like oniony isn’t a word in the English language and it isn’t spring even though it’s March. I don’t know where all you invisible internet friends are, but up by me in Boston? The air actually offends me.

I’m so cold I don’t care that each time I take Iggy for a walk, my attire gets increasingly crazier.

The fact that he’ll still be seen with me shows just how much that pup loves me. That, or it shows just how much he likes going outside despite how the woman on the other end of the leash looks. Whatevs.


I’m gonna give you a glimpse. I’m talkin’ Gap hoodie. The same sweatshirt I’ve been rocking since 10th grade. Plus, a long, but not particularly warm puffy coat up with faux fur lined hood up on top of that.

Oh – it’s important to note – I have both hoods – up.

And just when you think another layer would be overkill, I throw my husband’s tan canvas Carhartt jacket over everything. There’s a hood on this thing as well, so of course – it’s up.

For those of you counting – that’s three hoods. All up.

Scarf, gloves, dog treats, and ugly boots with my pajama pants partially tucked in completes this awful ensemble.

All I need is Iggy all leashed up and I’m good to go embarrass us both as I parade around our neighborhood scaring children and stuff.


If I could compare myself to any one food to give you a mental image of just how awesome I look, a russet potato comes to mind as the perfect culinary doppelganger.

All those layers add up quick when you’re 5’2″. Short people problems.

Quick Pickled Onions

process slightly adapted from Bon Appétit

Servings: 7
Prep Time: 5 minutes (active), 1 hour (inactive)
Cook Time: 0 minutes

1/2 cup apple cider vinegar
1 tablespoon sugar
1/2 tablespoon salt
1 red onion, thinly sliced
Put first three ingredients in a jar or container with lid. Twist lid on tightly and shake so that sugar and salt start to dissolve.
Add your onion to the jar and once again lid it up. Shake vigorously so that the vinegar mixture coats each piece of onion.
Let jar sit at room temp for an hour, giving it a shake here and there. Then, chill until you’re ready to use. If using all at once, drain first – or, if using as needed, pull onions out with fork and leave the rest in the brine.
Will keep in refrigerator for a couple weeks.


At least I cook better than I look.

These onions make a meal. No, not in and of themselves, but in the sense that they add oomph to any and everything.

Tacos? Want ’em! Sandwiches? Need ’em! Salads? Gotta have ’em!

Basically, they’re bright and zippy from the vinegar, salt and sugar brine they sit in. Plus, they’re the prettiest purple in color which obviously equals bonus points. Oh – and they’re suuuuuper crunchy.

It’s like instant texture in onion form. Only it’s important I remind you – not oniony in flavor.

Make these onions so what I’m saying will make sense 😉

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