Either Friday night or Saturday morning I will be taking in a 9 year old overweight German shorthaired pointer named Rusty (who was rescued several months ago, with my beloved Lemons and another GSP, Bones). He has advanced Lyme disease and will be mostly convalescent and on several medications (two antibiotics, anti-inflammatory pain pills, and glucosamine/chondroitin) for quite some time. I don't know how long I will have him in my care; hopefully he will be easy to have around my house for time being and can go to another foster home later. He stayed with me for several days, post-rescue, and was a really sweet boy. Currently he is having a lot of trouble standing and walking so we'll have to see if we can get him feeling better on the medical regimen that we're developing for him. I hope that we can help him feel better even if he isn't a very adoptable dog and he might end up in the care of my rescue until it's his time to pass on.
To take a sharp left from that sad note, I may be taking a trip overseas after the holidays. I am not going to say very much about it at this time, but I have never been abroad and it would be an amazing trip in many ways. The only foreign country I've ever been to is Canada and when you grew up in Michigan, Ontario is pretty much exactly the same! I am excited/anxious/nervous/delighted with the prospect all at once. My mother is buying me a very nice set of houndstooth luggage for my upcoming 30th birthday (which is January 4th).
|My "personalized" set of luggage will be the smaller bag here and a larger 29" suitcase, as well.|
It is looking more and more like Thanksgiving may be just my dear friend S. and I (with R. stopping by after she spends most of the day with her parents) cooking, baking, and watching movies in our pajamas. We still haven't worked out a complete menu yet, but I think this recipe (by Joanne of Eats Well With Others) is going to have to be a part of it. I love (and by love, I mean LOVE) kale and S. makes the BEST roasted brussels sprouts. The lemony vinaigrette will be a nice bright touch to the squash and greens. Doesn't it look divine?! Recipe here: Kale and Brussels Sprout Salad with Butternut Squash
|Photo by Joanne Bruno of Eats Well With Others|