Chimichurri Shrimp Salad

This past weekend was a fun one. Friday kicked off with the 4th of July which was laid back with just Dusty and myself. We grilled steaks, corn and had baked potatos accompanied by some of Julie's Famous Daiquiris. Yum! Dusty and I then watched the town's firework show from our backyard while sitting by the fire we built in our backyard. It was super romantic ;)

 

Duke on the otherhand, didn't find it so enjoyable and spent the evening of the 4th inside the house panicking with each "BOOM" of the fireworks. Poor dogs of America, tortured and terrified for one night a year. It's a ruff life!

 

For the rest of the weekend my family came to visit for my birthday, which was Sunday the 6th and it was so much fun! Since Shelby was cleared out for the holiday weekend, I went all out and cooked 3 delicious meals a day from my Pioneer Woman Holiday Cookbook.

For my birthday I made the Pioneer Woman's Cinco de Mayo platter which included Watermelon Pico de Gallo (yum!), Fiesta Black Beans (double yum!), steak fajitas with all the fixin's (super yum!), chimichurri shrimp (oh yes!) and Tres Leches Cake for my birthday cake (goodness gracious!). It was a Mexican smorgasbord of delicousness to say at least.

 

Surprisingly, I had leftovers! But that was probably because I made sooooo much food for 10 people! One of the things that was leftover was the chimichurri shrimp (shocking!), which I was excited about because I love shrimp. The day after my birthday I decided to use the leftover marinade and shrimp to make this out-of-this world salad. I love taco salads and this one was spectacular.

Chimichurri Shrimp Salad
{Serves 4}

For the Chimichurri Shrimp:
-1/2 bunch Cilantro, stems removed
-1/4 cup Parsley, stems removed
-1-1/2 tsp minced Garlic cloves
-Juice of 2 Limes
-1/2 teaspoon Ground Cumin
-1/8 tsp Cayenne Pepper
-1/2 tsp Salt
-1/4 cup Extra Virgin Olive Oil
-1 pound 16/20 count Shrimp, peeled and deveined, tails off
-1 tbsp Extra Virgin Olive Oil

In a blender combine the cilantro, parsley, garlic, limes, ground cumin, cayenne pepper, and salt. Briefly pulse the blender to combine the ingredients. With the blender on low speed, remove the middle cap of the blender and slowly drizzle the 1/4 cup olive oil. Blend until smooth.

Place the peeled and deveined shrimp in a large gallon bag and pour half of the marinade into the bag and reserve the other half of the marinade for the salad dressing. Marinate the shrimp for at least 30 minutes. Once ready to cook, heat a large pan over medium heat with 1 tbsp olive oil. Cook the shrimp until pink for 1-2 minutes per side. Set shrimp aside for salad.

For the Salad:
-1 recipe of Chimichurri Shrimp + Reserved Marinade
-1 head of Green Leaf Lettuce, rinsed, dried
-12 Cherry Tomatoes, quartered
-1 (15 ounce) can Black Beans, drained and rinsed
-2 Green Onions, finely chopped
-1/2 cup shredded Cheddar Cheese
-1/4 cup Plain Greek Yogurt
-1/4 cup Mayonnaise

In a small bowl, combine the greek yogurt, mayonnaise and reserved marinade. Stir to combine to create the salad dressing.

To assemble the salad start with the lettuce; then top the lettuce with the cherry tomatoes, black bean, green onions, shredded cheddar cheese and finally the chimichurri shrimp. Drizzle on the salad dressing and enjoy!

Recipe Inspired and Adapted By: The Pioneer Woman

Huckleberry Smoothie

Last week Dusty and I headed over to the land of huckleberries, aka Kalispell, for Labor & Delivery training at the hospital. Dusty got to spend 5 days golfing, shopping, relaxing and driving me around. Me on the other hand, I got to deliver 5 babies over 3 days and then relax for 2 days.....so much fun!

There is nothing more wonderful than delivering a baby. Getting the privilege to be apart of such a beautiful moment is truly special and being able to swaddle a freshly born baby and hand the mom her baby for the first time....priceless.

While we were over in the Flathead Lake area, it seemed like everywhere there was huckleberry stands with fresh huckleberries for sale. Each time we would pass one I would say, "Ooooh, ooooh! HUCKLEBERRIES!" And Dusty would reply, "Don't you have a bag full of huckleberries from last fall you still need to use?" Maybe?

 

I have a confession...I'm a huckleberry hoarder. See this bag in the picture up above? I've had it since September. I use like 1/4 cup a month and it has to be for a very very special recipe. Now that it's huckleberry season, I'm becoming less hoardy and using my berries more. Like for instance, I made this huckleberry smoothie and I plan on making many more in the near future. 

 

 

Like most recipes I make, this one is super easy! Just add 1/2 large banana, milk, vanilla greek yogurt, frozen huckleberries, and ice to a blender....

 

And then just blend until smooth...hence, smoothie!

 

 

 Healthy, filling, gorgeous and fantastically delicious!

 

 

Huckleberry Smoothie

{1-24 ounce serving}

 

-2/3 cup Blueberry-flavored Greek Yogurt

-3/4 cup Milk

-1/2 large Banana

-1/2 cup frozen Huckleberries

-1/2 cup Ice Cubes

Optional: Vanilla Protein Powder

 

Combine all ingredients in blender. Blend until smooth. Pour into large glass and enjoy!

Crab Mac Salad

On the very first night of starting night shift about a month ago, I was welcomed to the night crew with a potluck consisting of buffalo chicken dip, treats and this glorious pasta salad.....

One of my co-workers, Sonya, made this crab salad and we spent all night gobbling it up in between providing patient care, passing medications and operating the ER. After spending an evening snacking on all these tasty potluck foods and spending some quality time with my new night crew, I knew I absolutely loved my job.

Monday night I was working with Sonya when I looked at her and said, "You know what sounds good? Crab salad. Every time I look at you, all I can think about is the crab salad you made that one night." She just looked at me like I was crazy and said, "Do you just want the recipe?"

Oh heck yes!

 

And the recipe couldn't be easier. In the recipe, it calls for imitation crab, and that was all I could find in my tiny grocery store that never has anything I need. But if you have access to real crab (lucky you!) go for it and use that instead!

 

First you take a packet of Hidden Valley Ranch Mix and stir it to combine with 1 cup Milk and 1 cup Mayonnaise.

 

Then thaw out a 1 pound bag of peas and carrots.

"Jenny and me was like peas and carrots" (Name that movie!)

 Sorry I couldn't help myself. It's what I think of every time I see peas and carrots. Lol.

Then boil 1 pound of elbow macaroni and cook until al dente.

 

In a very large bowl, add in the dressing, cooked elbow macaroni, thawed peas and carrots and roughly chopped crab meat.

 

Fold to combine....

 

And cover with plastic wrap and chill in the refrigerator for at least 1 hour.

 

You can serve this salad with practically anything and it's perfect for picnics, potlucks, etc. I made some slow-cooker ribs from picky-palate that were to die for and just as simple as this pasta salad.

Thanks for the recipe Sonya!

This is going to be a staple at my picnics and family gatherings!

 

Crab Mac Salad

{Serves 8}

 

-1 pound Elbow Macaroni

-1 pound frozen Peas & Carrots, thawed

-1 packet Hidden Valley Ranch Seasoning Mix

-1 cup Milk

-1 cup Mayonnaise

-8 ounces Imitation (or real) Crab Meat-roughly chopped

 

Boil and cook the elbow macaroni according to packaged directions until al dente. Drain and set aside. In a large bowl, stir until smooth the ranch seasoning mix, milk and mayonnaise. To the bowl with dressing, add the cooked elbow macaroni, thawed peas and carrots, and crab meat. Fold to combine. Cover with plastic wrap and chill for at least 1 hour. 

Recipe By: Sonya M.

Whiffle & Hamlet

If you haven't seen on Facebook or Instagram lately.....Dusty and I got pigs!

Two big fat, adorable pigs.

Growing up, Dusty use to show pigs for 4-H and absolutely loved it. All the stories and pictures of Dusty's pig showin' days makes my heart melt. How cute is this little guy with his pigs????

So now that Dusty is farming and we are loving our life on the farm, we thought it would be fun to have some pigs back on the farm again. According to Dusty, he hasn't raised pigs since he was 9 or 10 from in the late 90's, and boy is he happy to have them again.

I know it's not smart to name your future bacon and pork butt, but how can you not!?!?!? The pink pig is named Whiffle due to the holes in his ears, like a whiffle ball from elementary school PE. On the hutterite colony were we got the pigs, that was how they tagged them, so we thought the name would fit. The brown pig (my favorite, and the most friendly), is named Hamlet! Get it, Ham-let. Hehehe!

One of Hamlet's favorite things in the entire world is to get his belly scratched. You start scratching him and he will roll over and let you scratch him anywhere and everywhere. He is super friendly and Dusty says he has never met a friendlier piggy. I love that pig. Maybe I can convince Dusty to keep him :)

Now that we have pigs, I'm trying to convince Dusty we need some cows, goats, chickens, etc.

The more farm animals, the merrier!

 

Sweet & Smokey BBQ Roasted Chicken

Well, I've gone over to the dark side....of nursing that is. Last week I left my day shift orientation and started working nights, which is what I was actually hired to do in the first place. All I can say is that it has been quite the adjustment....but I absolutely love it!

The nurses I work with on nights are an absolute blast. In order stay awake all  night it is essential that you snack on food (preferably healthy) throughout the night. I knew I was working with the right sort of people on my first night when we had a potluck of buffalo chicken dip, crab salad and root beer floats. These ladies know how to work in style!

Sleeping through the day hasn't been hard to do either, even though my neighbor plays the guitar ridiculously loud (and awful) all throughout the day. When I get home from work at 6:30am, I drink a bunch of water, take some Advil so I don't feel hung over when I wake up, put on my face mask and fall right asleep.

One thing I like about working nights is that I get to have dinner with Dusty just before heading off to work. It's a good way to start the work day ;) I usually wake up around 3:00 in the afternoon, take a shower and then make something quick for us. I roasted this Sweet & Smokey BBQ chicken on my day off and then used it multiple nights to make this Summer BBQ Chicken Pizza and Southern Chicken & Black Eyed Peas Salad....both recipes are delicious and ridiculously quick. By the way, the Summer BBQ Chicken Pizza is one of the best pizza's I've ever had. Soooo soooo good!

 

For some reason, I'm always surprised to find how easy it is to roast a chicken. I rarely do it, but when I do I ask myself why I don't do it more often because it's so easy and absolutely delicious. Plus it makes the house smell wonderful and the leftovers (if there are any!) can be used for days.

 

When you make this chicken, serve it with a big green salad or roasted veggies with some creamy chive mashed potatoes. Mmmm mmm good!

 

Sweet & Smokey BBQ Roasted Chicken

{Serves 6}

 

1 (3-4 pound) Whole Chicken

4 tablespoons softened salted Butter

1 tablespoon Tastefully Simple Sweet & Smokey BBQ Seasoning

 

Preheat the oven to 350 degrees (F) and grease a 9x13 inch baking dish with cooking spray.

 

Rinse the chicken off and pat it dry with paper towels. Rub both sides of the chicken with the softened butter and then season the entire chicken with the Sweet & Smokey BBQ Seasoning. Place the chicken in the 9x13 baking dish. Bake for 70-80 minutes until the internal temperature is 160 degrees (F) and the chicken is cooked through. Take the chicken in the baking dish out of the oven and let it rest for 10 minutes before carving. Enjoy!

 

Interested in getting the Sweet & Smokey BBQ Seasoning or anything else Tastefully Simple????

Ask me how!

Visit my Independent Consultant page by clicking on the Tastefully Simple Consultant icon on the top-right hand side of this webpage or click here!

 

This post was not sponsored by Tastefully Simple. I am an Independent Consultant for Tastefully Simple and purchased the products myself. All opinions and thoughts are my own. I just really love there products!

Tomato & Garlic Pesto Egg Cups

When I hosted my first Tastefully Simple party two weeks ago, it was such a blast! One of the many product rewards I earned as being the host was the "Fix It Fast" collection. I was so excited, I got the $57.99 set for only $7.99 as a result of the party! Woo!

One of the fun products that is apart of the collection is the Dried Tomato & Garlic Pesto Mix. I went onto Tastefully Simple's website I looked up fun recipes using the pesto mix. One of them being the Chicken & Pesto Alfredo.....delish! I had it finished in less than 30 minutes and it tasted even better the next day. That's the sort of thing I need after a 12 hour shift at the hospital!

These breakfast egg cups couldn't be easier, faster and more simple if they wanted to be. There is so much flavor packed into these little breakfast cups...it's deliciously insane!

Just prepare the pesto mix and spoon 1 tablespoon of prepared pesto into each greased ramekin.

 

Crack an egg into each ramekin.

 

Sprinkle the egg with some Seasoned Salt.

 

Top the egg with grated parmesan cheese.....and bake!

 

Tomato & Garlic Pesto Egg Cups
{Serves 4}

2 tablespoons Dried Tomato & Garlic Pesto Mix
1-1/2 tablespoons Extra Virgin Olive Oil
2 tablespoons Water
4 Eggs
1/2 teaspoon Seasoned Salt
4 teaspoons Grated Parmesan Cheese
Cooking spray

Preheat the oven to 400 degrees (F).
Combine the pesto mix, EVOO and water in a small bowl. Microwave on high for 1 minute and let the pesto mixture stand for 5 minutes.

Lightly grease 4 ramekins with cooking spray. Place 1 tablespoon of pesto into the bottom of each ramekin. Crack an egg into each ramekin and sprinkle each with 1/8 teaspoon of Seasoned Salt. Top each egg with 1 teaspoon of grated Parmesan Cheese. Place the 4 ramekins on a baking sheet; bake egg cups for 12-15 minutes until desired doneness. Enjoy with a side of fresh fruit and buttered toast!

Interested in getting the Dried Tomato & Garlic Pesto Mix or anything else Tastefully Simple????

Ask me how!

Visit my Independent Consultant page by clicking on the Tastefully Simple Consultant icon on the top-right hand side of this webpage or click here!

 

This post was not sponsored by Tastefully Simple. I am an Independent Consultant for Tastefully Simple and purchased the products myself. All opinions and thoughts are my own. I just really love there products!

Cherry Zinfandel Wings

Seeing how this is my first year being married to a farmer, I am finding I have a lot to learn about farm life.

For instance, in the spring when it is time for seeding, rain is bad. Rain makes the tractors and drills get stuck and seeding gets delayed. I made the mistake of saying out loud how happy I was that it rained one day because that meant Dusty got the day off. All the farmers and long-time farmers wives in the room turned and looked at me like I was crazy. What? I haven't had a day off with my husband in weeks!?!? Like I said, I have a lot to learn.

Over the past weeks, it started to feel like I never saw Dusty anymore unless it was when he was getting up to seed at 6:00 am or going to bed from a long day of seeding at 11:00 pm at night. I was missing my hubby big time.

Dusty would come home from seeding at 11 o'clock at night, when I'm in bed sleeping because I had to be up at 4:45am for work the next morning. He would come in saying, "So what's for dinner." And half asleep I'd say, "whatever you make yourself!" Therefore, Dusty ate a lot of grilled cheese sandwiches and chips with salsa for dinner the past weeks.

The food blogger and wife part of  me was feeling really sorry for him, especially after such long days on the tractor. So out of desperation to spend time with my hubby and make sure he got a good meal at a decent hour, I decided to take meals out to him on the tractor and ride with him while we both ate our dinner together.

I'm so glad I did because it's really fun seeing Dusty in action and learning all  that goes into farming. Plus, there is nothing more romantic and sweeter than sitting on your farmers lap, sharing a meal at sunset, riding a tractor through Gods country.

These slow roasted chicken wings are perfect for busy nights when everyone isn't going to home at the same time. For instance, I made the wings and ate them around 7pm and the other wings left over continued to slow roast in the crock pot and get more delicious by the time Dusty came home from his last night of seeding at 9:00pm.

I absolutely LOVE the Cherry Zinfandel Grill Sauce that these wings are roasted with because it is tangy, sweet, savory and it even has a  touch of heat that makes for the perfect wing. Serve these wings with a big green salad with Vidalia Onion Dressing and a big slice of buttered Beer Bread to make your loved ones tummy happy after a long day of work!

Cherry Zinfandel Wings
{Serves 6}

-3 pounds of Chicken Wings, split at the joints and tips removed
-1 (12 ounce) bottle of Cherry Zinfandel Grill Sauce
-2 teaspoons Seasoned Salt

Preheat the oven to 350 degrees (F) and line a baking sheet with foil. Season the wings with Seasoned Salt and bake them for 60 minutes, brushing with the Cherry Zinfandel Grill Sauce halfway through. Place the wings in  a slow cooker with the remaining grill sauce. Slowly roast on low for 1-3 hours. Enjoy!

Interested in getting the Cherry Zinfandel Grill Sauce or anything else Tastefully Simple????

Ask me how!

Visit my Independent Consultant page by clicking on the Tastefully Simple Consultant icon on the top-right hand side of this webpage or click here!

 

This post was not sponsored by Tastefully Simple. I am an Independent Consultant for Tastefully Simple and purchased the products myself. All opinions and thoughts are my own. I just really love there products!

Chipotle Beer Chicken Nachos

Hola! Cinco de Mayo is just around the corner, which means it's time to get out the margarita glasses, tortilla chips and guacamole for a fiesta! It's sort of disappointing Cinco de Mayo is on a Monday this year and not on a weekend. It's hard to be motivated to party when you get off a 12-hour shift and have to wake up at 4:45 am the next morning for another one. But that's alright, good Mexican food is always welcome any night of the week in my house!

Ever since joining Tastefully Simple as an Independent Consultant, I have become obsessed with their Chipotle Beer Marinade Mix. Last week I made kabobs and this week I've made nachos that are seriously muy delicioso! Last night I used the leftover marinated chicken thighs to make chipotle chicken burgers (yum!). The possibilities are endless :)

The marinade mix is part of the Spring/Summer collection and only available until September, so I'm seriously going to have to stock up because I love this marinade mix so much! I absolutely love how I can throw meals together after a 12 hour shift at the hospital that takes no time at all and absolutely delicious. Throw the chicken thighs in marinade, grill the chicken, assemble the nachos and bake for only a few minutes. Fast and fantastic!

What is your favorite Tastefully Simple product? This marinade is on the top of my list!

Chipotle Beer Chicken Nachos
{Serves 4-6}

-4 boneless skinless Chicken Thighs
-1/4 cup Extra Virgin Olive Oil
-1/2 packet of Tastefully Simple Chipotle Beer Marinade Mix
-1 (12 ounce) bag of Crispy Round Tortilla Chips
-8 ounces of shredded Sharp Cheddar Cheese
-1 cup drained and rinsed Black Beans
-1 cup defrosted frozen Corn Kernels
-2 Green Onions, greens and white, thinly sliced
-Salsa & Sour Cream, for serving

For the Chipotle Beer Chicken Thighs:
Place the Chipotle Beer Marinade Mix in a large plastic bag with 1/4 cup of EVOO. Add the chicken thighs, seal the bag and shake to combine. Set aside to marinade for 30 minutes or longer.

 

Preheat the grill over medium heat once you are ready to get cooking. Grill the chicken thighs 2-3 minutes per side until cooked all the way through. Remove the chicken from the grill to a cutting board and cut the chicken thighs into bite size pieces.

 

For Assembling the Nachos:  

Preheat the oven to 350 degrees (F). On one large oven-proof serving dish or 4-6 separate ones, place a layer of round tortilla chips on the bottom of the dish. Follow with a layer of shredded sharp cheddar cheese, chopped chipotle chicken thighs, corn kernels and black beans. Repeat with another layer of tortilla chips, cheese, chicken, corn and black beans. Finish the nachos with a layer of cheddar cheese on top. Bake the nachos until the cheese is all melted.  Serve with sour cream and salsa, and sprinkle the thinly sliced green onions on top. Enjoy!

 

Interested in getting some Chipotle Beer Marinade Mix or anything else Tastefully Simple????

Ask me how!

Visit my Independent Consultant page by clicking on the Tastefully Simple Consultant icon on the top-right hand side of this webpage or click here!

 

This post was not sponsored by Tastefully Simple. I am an Independent Consultant for Tastefully Simple and purchased the products myself. All opinions and thoughts are my own. I just really love there products!

Chipotle Beer Chicken Skewers with Garlicky Rice



When Dusty decided he wanted to join his father on the farm, Dusty's mom sat me down and gave me a run down about what it's like to be a farmer's wife. In the winter it's wonderful because it's the off season and your husband is around all the time. But in the spring and summer....do I have a husband? I thought I had one but I haven't seen him in a week!

From 6 am to 9-10 pm, Dusty is out on the farm seeding and spraying at the moment. With my work schedule as a nurse, by the time he comes home, I'm in bed sleeping. It's been quite an adjustment from what I'm use to when it comes to seeing and spending time with my husband. Date nights...forget about it. Eat a meal together...good luck with that! See you in October babe!

The one piece of advice that Julie (Dusty's mom) gave me that stuck out was that I need to find "my own thing" to keep me occupied and involved with the community and friends. Only working 3 days a week leaves me 4 days to sit around waiting for Dusty, and Duke and I can only go for walks so many times a day! I've definitely been struggling with all the free time now that I'm not a full time student.

So after a week of that, I decided to not only get a second job as a car-hop at the Dash In, I decided to get a third job as a Tastefully Simple Independent Consultant. As much fun as car-hopping is and the joy of getting to know more members in the community, I am soooo excited about Tastefully Simple! The women in the area that are apart of TS seem like such a great group of people and I can't wait to get to know them.  I also can't wait to do parties and meet new people in Shelby. It's going to be a fun experience and plus, food is involved!

If you couldn't tell by this blog, I love food! Now that I work weird and very loooong hours, I want to come home and make something quick and delicious....enter Tastefully Simple.

On Friday I got a package in the mail with some of their new Spring/Summer collection seasonings and sauces. This Chipotle Beer marinade was the first on my list to put to use in the kitchen.

Chicken + Chipotle Beer Marinade Mix + Beer (or Olive Oil) + Veggies =

Spicy Savory Chicken Skewers

 

The rice is even easier....

Rice + Chicken Broth + Garlic Garlic Seasoning =

Super Flavorful Rice

 

 

I made this dinner for my husband and his cousin last night, and boy did they gobble it up!

If those two farmer boys loved it, I know your family will love it too!

 

 

Chipotle Beer Chicken Skewers with Garlicky Rice

{Serves 4}

 

-2 whole Chicken Breasts, cut into 1 inch pieces

-1/2 packet of Chipotle Beer Marinade Mix

-1/4 cup Beer (or Extra Virgin Olive Oil)

-1 Red Bell Pepper, cut into 1 inch pieces

-1/2 Yellow Onion, cut into 1 inch pieces

-1 small Zucchini, thinly sliced

-4 ounces sliced Mushrooms

-1-1/2 cups Long Grain Rice

-3 cups Low Sodium Fat-Free Chicken Broth

-1/2 tablespoon Garlic Garlic Seasoning

-2 Green Onions, finely sliced

-12 Wooden Skewers 

 

For the Chipotle Chicken Skewers:

Place the Chipotle Beer Marinade Mix in a large plastic bag with 1/4 cup Beer or EVOO. Add the cut up chicken breasts, seal the bag and shake to combine. Set aside to marinade for 30 minutes or longer.

 

Preheat the grill over medium heat once you are ready to get cooking. Skewer the veggies and marinated chicken in an alternating pattern until all the ingredients are used up. Grill chicken skewers for 8-10 minutes, rotating throughout, until chicken is cooked. Serve on top of the Garlicky Rice.

 

For the Garlicky Rice:

In a rice cooker, combine the chicken broth, Garlic Garlic Seasoning and Long Grain Rice and cook until the rice is tender and all the liquid has been absorbed, depending on your machine. Keep warm while you grill the chicken skewers. Sprinkle with thinly sliced green onions.

 

Enjoy!

 

If you are interested in anything and everything Tastefully Simple, please visit my Tastefully Simple Independent Consultant page

Not only can I host parties in person, I can host them online too! Just ask me how ;)

Consultant ID: 0150308

 

Recipe adapted and inspired by Tastefully Simple

 

This post was not sponsored by Tastefully Simple. I am an Independent Consultant for Tastefully Simple and purchased the products myself. All opinions and thoughts are my own. I just really love there products!





My Duke

It's hard to believe my little chunk of a pup is already 1 years old.

Duke's birthday was on April 9th (same as my mom's) and of course Dusty and I honored it by eating hot dogs and giving Duke tons of treats and toys! He isn't spoiled at all I tell ya ;)

After nearly having Duke in our lives for almost a full year, here is a list of some things I've learned about him.

Duke loves...

Playing at the puppy park.

He is always the most well behaved pup. It makes a puppy mama's proud!

 

His big comfy chair.

 

Destroying his new toys...

(this was originally a duck on a rope)

 

...and making a big mess with them.

 

The farm.

 

Being my helper in the kitchen.

 

All things food.

(especially things involving bread, cream cheese and sugar...just like his momma!)

 

Watching me put my make-up on

...and trying to eat cotton balls and make-up brushes.

 

Going for long walks.

 

His fashion accessories.

 

Snuggling while sleeping or watching TV...or just snuggling anytime!

 

And sleeping. This boy LOVES his naps!

 

These are just a few things I've listed. I could go on and on about how much Duke loves babies, children, doing dishes, the UPS lady, the Schwan's man, family, his yard, etc.

This pup sure is full of love!

 

 

 

Duke dislikes....

 



Getting his paws tickled.

 

Bath time.

This happens a lot lately since he comes home muddy from the farm.

 

The neighbors cats.

 

He absolutely dislikes blow dryers and vacuums!

I couldn't get a picture of him with that because usually he is off and running away from them.

 

Duke is a goofy dog! But I sure am glad he is mine!