My Internet blew out this morning, and instead of getting insanely frustrated (I cannot do any work without the Internet!), I decided to leave the house.
The dogs and I went to Fleet Peeples Park, which is an amazing dog park with a forest, trails, a beach, a lake, and a huge field.
My dogs prefer the forest and trailsâ€¦
â€¦Even if they can be hard to navigate.
James becomes a super serious squirrel hunter when weâ€™re in the forest. Every single noise, he bolts towards in hopes of catching a juicy squirrel. In the 3.5 years that Iâ€™ve had James, heâ€™s never actually caught a single squirrel, so I just let him try. He has so much fun with it â€“ his legs quiver and he points his foot.
Although we didnâ€™t catch any squirrels, we did stumble uponâ€¦ triplets!
I know the dogs had a blast, and I did, too. There is something so relaxing about being outsideâ€¦ no phone, no music. Just watching nature and seeing the dogs interact with their surroundings.
When we got home, the Internet was miraculously working again! Now I can actually get some work done.
Lunch was DIVINE. You are going to love this easy recipe!
I really love the texture of tempeh, but I find the flavor to be kind of strange on itâ€™s own. This recipe results in a nutty, sweet taste.
- 1/3 block of tempeh
- 1/3 cup shredded coconut
- 2 tablespoons maple syrup
- 1 tablespoon cinnamon
- Cut tempeh into 1-inch blocks.
- Combine coconut, maple syrup, and cinnamon in a small shallow bowl.
- Pat mix onto each block of tempeh.
- Place on greased cookie sheet.
- Bake at 380 for 20 minutes, or until it starts to brown.
Added to the recipes page!
I had my tempeh with roasted broccoli and a baked sweet potato.
Mmm. Veggies. I have learned to truly love and appreciate you.
Time to get back to work!