Can't Help Myself

Can't help myself from
sharing these pics of Rufus,
Grand Champion
Deep Acres Fields of Gold,
in the ring at the 2011
National Specialty show.

XO
Suddie

DOGLAND

So...we are headed today to Dogland, La Petite Hut, our cottage in the north woods near a most pristine bay. Can't say we're sorry to go. It's been beastly hot here.

Summer will be filled with walks and swimming and...PUPPIES.

Roxie has been dragging a bit carrying all that extra cargo in this hot, hot weather. I know she will be much more comfortable in the woods.

So...I am signing off for the summer. I will miss you, but I am sure I will haves lots of news when I return. If you need to be in touch: deepacresfarm@mac.com

Oh...and one more thing before we shove off, I just received this official pic of Rufus, Grand Champion Deep Acres Fields of Gold, from the Invitational of Top Champions. Pretty boy, isn't he?

PS. We don't actually live at Dogland. We just love the sign. We stay down the road a bit and love to walk by nearly every day.

New Film Realistically Portrays How We Live with Dogs

Christopher Plummer, left, and Ewan McGregor with their canine costar, Arthur

It’s a rare film that offers a realistic portrayal of the human-dog bond, but writer/director Mike Mills does just that in his new, very personal, movie, Beginners. Ewan McGregor stars as Oliver, who’s not only navigating his father’s final years (Hal, played by Christopher Plummer) but also a burgeoning love affair in the company of his father’s Jack Russell Terrier, Arthur — portrayed by the incredibly charming Cosmo. Oliver and Arthur’s relationship is just one aspect of this understated tale of self-discovery, love and loss, which — with the help of trainer Mathilde De Cagny and enhanced by McGregor and Cosmo’s natural chemistry — shines as an honest view of our lives with dogs.

How a Dog Drinks

Late last year, researchers from the Massachusetts Institute of Technology used high-speed photography to describe the elegant way in which cats lap up liquid with the tip of the tongue, seemingly defying gravity. Dogs, on the other hand, form a cup with the tongue and scoop up liquid, the researchers said, spilling quite a bit of it.

Not so, according to Alfred Crompton, a zoologist at Harvard, and Catherine Musinsky, his assistant, who used high-speed light videos and X-ray videos to demonstrate that dogs and cats actually use the same mechanism to drink. They report their findings in the current issue of the journal Biology Letters.

“Dogs are just a little more exuberant and messy in their drinking, so it looks like it’s being scooped up,” Dr. Crompton said. “But they do it the same way as cats.”

Both animals reach into liquids with the tips of their tongues, pulling up a long column. Before the liquid drops back down, they open their mouths and pull it in.

But the dog tongue tip penetrates the liquid a little more deeply than the cat tongue, causing a messy spray around the tongue during withdrawal, Dr. Crompton said. This gives the false impression that dogs use a scooping motion.

“The video shows that all the liquid that was so-called being ‘scooped up’ falls right back out,” he said.

The test subject in the study was Dr. Crompton’s dog, Mathilda. Once the liquid was in her mouth, they saw that it was held in ridges called rugae on the roof of the mouth before it continued down her throat. This intermediate location for the liquid allows Mathilda, and other dogs, to lap continuously and pull in another column of liquid without losing the previous one.

Momofuku Milk Bar

Ryan and Angus hanging out

We recently visited Rufus in Iowa. While Ryan and Angus were hanging out, Dad ate all of Sophia's Cap'n Crunch. Which reminds me...one of our favorite places in New York, Momofuku Milk Bar, makes ice cream from cereal milk. You know the milk that you love to drink straight from the bowl after you finish your Cap'n Crunch or Fruit Loops or whatever.

Well, Momofuku also makes the most delicious pickled strawberry jam which is made with vinegar and salt and corriander and other fine stuff. Sounds weird, but it is FANTASTIC. And since Sheryl isn't sharing her secret preserve recipe, we just have to share this one. It goes great on Dan's Mountain High Bread and biscuits too. We have been making our biscuits (and nearly everything) with white whole wheat flour these days. We don't want to use plain old white flour anymore. That's unhealthy old school.

Anyhoo, we make a batch of pickled strawberry jam nearly every day. It's too simple. Just prepare and let cool in the frig for about an hour. Nothing better!

Pickled Strawberry Jam

Time: 20 minutes, plus cooling

1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 coriander seeds
1 cardamom pod.

1. In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.

2. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.

3. Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.

4. Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.

Yield: 3 cups.

Serving suggestions: Spread the jam on toast, use it as a filling for crepes or cakes, or swirl it into sweet buns or coffeecake. Mix it with an equal amount of cream cheese to make a spread. Or it may be mixed with an equal amount of butter for spreading or baking, or for blending with confectioners’ sugar and a pinch of salt to make a frosting for cake or cinnamon buns.

Mountain Men

I know you remember my sister-cousins in Montana. Well, Dan, he makes the best bread you ever done tasted!! And Jesse he likes to help out. They both like to don getups!

I just know you want to try Dan's bread recipe. And I am sure you want to try his sister-wife's, Sheryl's, preserves. But, as of yet, she ain't giving that recipe out. No, no. Even Gwyneth Paltrow has tried to put the squeeze on. To no avail.

Dan's Mountain High Bread (as transcribed by sister-wife Sheryl)

3 cups of flour (bread flour is best-Sheryl) (whole wheat is better- Suddie)
1 1/4 teaspoons salt
1/2 teaspoon of dry yeast
1 1/3 cup of cool water
corn meal for dusting

medium bowl, stir flour, salt , yeast, water...stir for thirty seconds, sticky mess dough will result.
cover bowl with plastic wrap.
let sit at room temperature until surface is dotted with bubbles, overnight 18 hours is best
12 hours, still works
scrape onto a board in one piece of glob
tuck edges in towards center to make dough round. do not knead the dough
use a linen or cotton tea towel...dust towel with cornmeal, liberally
fold towel around dough.....
let sit for one to two hours. dough is ready when doubled....(this is the second rise)

1/2 hour before, heat oven to 475, oven rack in lower third of oven.
heat heavy pot in the hot oven , with lid, during the 30 minutes preheat.
take the empty pot out, dust with cornmeal.... and roll the dough into the hot pot, place lid on top,
bake thirty minutes at 475 degrees.

remove lid after thirty minutes and bake until bread is nicely browned. remove,
from oven...let cool, if you can wait..you can wipe the top of the loaf with butter and a paper towel.

Now if you can follow that recipe you're a better dog than me.

Fond memories of Montana.

A Note From Rachel

Angus and Me by Rachel

Dear Suddie:

I am so excited to get my very own puppy! I hope Roxie is doing well. I think about her everyday and sometimes daydream about the new puppy in school. I'm so glad school is almost over only two days left.

You said you match the puppies by their personality. I should let you know a little about my personality. I am cheerful, bright, caring, loving and I love dogs.

I finally got my book "Why Do Dogs Have Wet Noses." Did you know the smallest dog in history was a Yorkshire owned by Auther Marples in Blackburn, England? It was 6 cm tall and only 9.5 cm long and weighed 4 oz. I also read dogs can tell the difference between blue and yellow, but can't tell the difference red and green. So if you throw a red ball in the grass it might take your dog awhile to find it. I'm going to get my dog a blue ball. I recommend this book.

Sincerely,
Rachel