Momma Said

Mt brother’s dog, Remi, had a litter of eight puppies and they are gorgeous.


They are registered Brittany Spaniels and just about ready to go to their forever homes.  She is such a sweet mother and I think she is ready to see them go.  She is not very big and eight puppies eating every hour is a lot to handle. Momma Said, “A mother, no matter what the species, loves her children.”

My brother will make sure they go to good homes, along with his daughter, the vet in training.  I hope they can find homes for all of them because my bother doesn’t need more dogs than Remi.  The breed of dog is a very good bird dog.  I had the opportunity to take my brother and nephew pheasant hunting once and it was something to behold watching those dogs work.

I am sure he will be ready for some quiet time after all the puppies are gone.  That would be a herd to try and keep corralled. Eight energetic puppies running around would be a sight to see. Amber’s mother had 12 puppies in her litter and they are a much bigger dog than what my brother has.  When I went to pick her up it was like a tidal wave of puppies coming at me.

Amber is doing fine and Bailey still has the cone on her head. She will not quit licking the wound on her leg so it is Coneville for her for a while longer.  I feel bad for her but it is for her own good.  I love my dogs and I see Bailey’s face turning whiter every week.  She will be 12 years old in November and I hope she can live a long and happy life for as long as God will let me keep her.


CHICKEN PINEAPPLE KABOBS

Ingredients

3 Tbsp soy sauce

3 Tbsp brown sugar

1 Tbsp sesame oil

¼ tsp ground ginger

1 tsp garlic powder

8 boneless chicken breasts, cut into 2″ pieces

1- 20 oz can pineapple chunks, drained

½ cup your favorite barbeque sauce

How to Make Chicken Pineapple Kabobs

  1. In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat grill to medium-high heat.
  3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, basting with barbeque sauce or until chicken juices run clear

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