By Teri Cayton
The Parsons Advocate
I do not know what I am going to do with Raven. She adds to her destruction list every day. Now I can add another remote, a quilt, another dog bed, and almost my phone. I heard her outside tearing up my under-pinning and I jumped up not thinking of the remotes. I had just gotten the replacement for the one she had chewed up the week before.
When I went outside it was laying on the arm of what is left of my chair and when I got the under-pinning fixed and came inside I couldn’t find it. I couldn’t remember where I had left it so I looked everywhere. On the off chance that she did get it, I went outside looking and there it was.
A few days later, I couldn’t find my phone and I have a bad habit of leaving it in my truck so I looked there, no phone, in the bathroom, no phone, and then it hit me. I went running outside in the dark with my flashlight and found it in the yard. Thankfully she hadn’t chewed on it yet but she did get a very bad scolding.
It just seems the ore I scold her the more she tears up. She didn’t do this stuff when she was a puppy and cutting teeth. I just don’t know what is going on in her furry little head. Momma Said, “You have to dance with the partner you brought, so I guess I am stuck with her for better or worse, unfortunately right now it is for worse.”
Lemon Sugar Cookies
Ingredients
- 2 sticks unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 tbsp. lemon zest
- 2 tbsp. fresh lemon juice
- 1 large egg
- 3 cups all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
- ¼ cup sugar, for rolling cookies
Instructions
- In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.
- Add in the lemon juice and egg, beat again to combine.
- Gradually add in the flour, baking soda and salt, mixing by hand with a spatula until combined.
- Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
- Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.
- Use a cookie scoop to form balls, rolling each ball into the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.
- Allow the cookies to cool on the baking sheet for 5 minutes then move to a cooling rack to cool completely.