La Grand Dame of ear polka dots, Ms. Lola Banana, presents her deliciously butterscotch colored ear spots for your viewing pleasure —
Rumor has it that, just like a Pug, she smells faintly of scented kleenex, in addition to having soft, downy, double coated fur.
I was planning on sharing a nice post about some lovely UK dogs, but their owner never got back to me with permission to publish their photos. C’est la vie. If you’re showing Frenchies in the UK, send me a note and some photos, and I’ll write a blog post in which I blather on about how cuuuuuute your dogs are.
Seriously, I’d love to know how things are over there — Frenchies in North America are getting more and more group placings, and more Best in Shows than I’d have believed possible just ten years ago. Has the same happened in the UK?
Penelope is swelling up like a zeppelin. She can’t seem to lie on her tummy anymore – she has to lie on her side, or flat on her back, with all four legs waving in the air. She looks like a beached manatee.
Tula is carrying her weight low, but Penelope is carrying hers wide – she’s swelling out on the sides. Some days, it looks like she’s going to explode. As you can tell from her expression, she’s un thrilled about impending motherhood.
That crust on her nose is because I let her lick the spoon after I made a batch of zucchini banana bread. Yes, yes, bad me for spoiling her, but it was just a spoon, and she seemed to deserve a treat. She’d said what she’d really prefer is a surrogate mommy Rottweiler. Since that isn’t happening, I’m going to feel free to let her have the occasional treat.
The zucchini banana bread is pretty good, by the way — but I skipped the cranberries, and added chocolate chips in half the batch. Health food – yum!
Here’s the recipe, just in case you are also swamped with zucchini, and are running out of things to do with it.
| Banana-Zucchini Bread |
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Submitted by: heather duncan
Rated: 4 out of 5 by 28 members |
Prep Time: 15 Minutes
Cook Time: 50 Minutes |
Ready In: 1 Hour 5 Minutes
Yields: 20 servings |
“This moist and delicious breakfast bread is a blend of two all-time favorites. The flavors of banana and zucchini intensify when the bread is cooled. Serve this walnut and cranberry studded bread with sweet cream butter or your favorite jam.”
INGREDIENTS:
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3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
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3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts
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DIRECTIONS:
| 1. |
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4 inch bread loaf pans. |
| 2. |
In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans. |
| 3. |
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving. |
