By Teri Cayton
The Parsons Advocate
I hope everyone had a great and safe Independence Day. I stayed home and had to keep the dog babies safe from the big bad fireworks. They are scared to death of the noise and I don’t feel I can go out and watch the show when they are terrified. I am so scared that if I leave them alone and it is really noisy they might jump the fence and disappear.
They are both chipped but that doesn’t mean they are safe. When they are scared they will run away from everyone. I guess if it sounded like bombs were falling all around the neighborhood I would be scared too. Momma Said, “You just never know what is going on in the minds of animals.” I know it is harmless but to them it is a big threat.
When you are dog mama you must do what you can to keep them safe and happy. They are just as much a part of my family as my siblings and I would do no less for them. I was watching a documentary the other night and it was really sad, I began to cry and Amber came running to me and tried to climb into my lap (60 pounds of dog). That is not the first time she tried to comfort me and I have to wonder how they can sense when we are sad.
Momma Said, “It is comforting to know that animals just like some humans can show compassion.” But coming from them you know it is sincere and not just a show. The heart of a dog is pure as the driven snow. They do not know deceit and everything that comes from them is true and heartfelt. We need more people in the world like that.
Spinach and Mushroom Omelette
These ingredients make a single serving
- 2 Tablespoons extra virgin olive oil
- ¼ white onion, minced
- 1 cup sliced mushrooms
- One Tablespoon fresh sage, minced
- 1 cup fresh baby spinach
- 2 eggs, whisked until smooth
- ½ teaspoon sea salt
- 1 teaspoon black pepper
How To Make Healthy Spinach And Mushroom Omelette
Heat half the olive oil in a small saute pan* over medium-high heat. Add onion, mushroom, sage, and half the salt, and cook, stirring occasionally until mushrooms are brown and onions are tender.
Add spinach and cook until wilted. Remove vegetable mixture from heat, place in bowl and set aside.
Wipe pan clean, and heat the remaining olive oil over medium heat.
Add eggs, along with remaining salt and pepper, and cook until set.
Carefully turn onto a plate, and place vegetable filling on half of the omelet
Fold into a half-moon shape, serve, and enjoy. Try serving it with fresh herbs and avocado for added creaminess.