My poor dog Bailey had to have surgery again and this time it is a different kind of cancer than what she had before. I gave both of them a bath this past weekend and found a large lump on her front leg. The doctor saw me quickly and took her directly into surgery. She is home and resting comfortably.
I am keeping my fingers crossed for her, I should get the results of the test next week. I will keep her as comfortable as possible for as long as I can. She has been a great girl and I will give her the best care I can. She is a member of my family and I will care for her as such.
The next conflict in my life is cleaning up the hair that is coming off both the dogs after the bath. Anyone with a long haired dog knows that after a bath the shedding is nothing less than astonishing. Momma Said, “I am not sweeping dust bunnies from under the bed, I am sweeping dust kangaroos from under there.” I think I need to start using the shop vac instead of a broom.
I am combing hair off Amber that would fill a bushel basket. Anyone having a Shepherd breed dog knows how much hair they shed. She has a double coat and it is like shearing a sheep. I could make two more dogs with the amount of hair that I have combed off her. I need to learn how to spin wool and I could make myself a sweater. Momma Said, “That would mean having to learn how to knit as well!”
CHUCK ROAST WITH BALSAMIC AND DIJON
If making in a crockpot, follow directions through step 3 then add to crockpot. Cook 8 hours on low and add the carrots and potatoes halfway through. For the Instant Pot, cook on high 50 minutes.
- 2-3 tablespoons vegetable or canola oil
- 4 pounds Chuck Roast
- 1 medium to large yellow onion chopped
- 1/3 cup balsamic vinegar
- 2-3 tablespoons Dijon mustard
- 5 sprigs fresh thyme
- 2 cups reduced-sodium beef broth
- 1 bag baby carrots
- 1 pound very small baby potatoes white or red
- kosher salt & freshly ground black pepper
- Preheat oven to 300F.
- Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.
- Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.
- Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 – 3 hours or until very tender.
Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy