Rita

Don’t worry that she is tied up. It won’t be for long. Rita is waiting for her owner to finish his drink in the bar in Gorbio village.

RIVIERA DOGS

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So excellent. I'm very happy for the whole fam…

So excellent. I'm very happy for the whole family.

I've been privileged to introduce two different Amstaffs to the wonderful world of cats. Both adored the cat and were very gentle their whole lives. Takes time and patience.

love this post!
BAD RAP Blog

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Britney Spears Plastic Surgery Revealed

Britney Spears Britney Jean Spears was born on 2 December, 1981 in McComb, Mississippi. She started with television shows and stage performances before heading towards live records. Her first album Baby One More Time become best selling album. She released her third album on her self titled Britney in 2001 and appear in the film […]



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Sunflower Faith

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Salsa Verde, Avocado, + Spinach Quesadillas

Salsa Verde, Avocado, + Spinach Quesadillas

Happy (almost) St. Patrick’s Day! I actually have a funny story in the spirit of this day. Growing up in Chicagoland, I was surrounded by friends who were Irish, and (rightfully) proud of it. Every St. Paddy’s Day, I’d wear green and paint shamrocks on my face with the rest of them – but it was well known that little Missy was one of the few in the group who wasn’t Irish, and was therefore basically just an outsider on this special day when the Chicago River was dyed green and our parents drank green beer. I actually remember my sister and I wishing on stars and pennies in ponds and birthday candles that we’d wake up Irish. Well when I was in my late twenties, I got a call from my mom shortly after my grandmother Betty had passed away. While going through piles of old papers my grandma had held onto her entire life, they discovered that my grandmother’s grandparents had immigrated from – yes, that’s right – Ireland. After almost three decades of wishing I could relate to my plethora of Irish friends, I found out that I was, indeed, Irish. And you can bet I more than made up for it on St. Patrick’s Day a few weeks later. (I didn’t have kids yet, so I went for it, man.)

This year I wanted to come up with a fun recipe for my kids to celebrate the day. And since I’m borderline obsessed with Mexican food, I decided I needed to somehow combine a Mexican-inspired dish with something St. Patrick’s Day themed. What I came up with is an all green quesadilla that is ridiculously easy and stupendously delicious. Whether you’re Irish or not, you’ll love these Salsa Verde, Avocado, and Baby Spinach Quesadillas.

Salsa Verde, Avocado, + Spinach Quesadillas
Salsa Verde, Avocado, + Spinach Quesadillas
Salsa Verde, Avocado, + Spinach Quesadillas

Serves 1-2

Ingredients
Large spinach (or any green) tortilla (CHI-CHI’s Burrito Style Tortilla works great too!)
1 cup grated cheese (we like cheddar or a Mexican blend)
Handful of fresh baby spinach
1/2 tablespoon coconut oil (can also use butter)
1/2 cup CHI-CHI’S Salsa Verde
1/2 avocado, cubed
Small handful of cilantro (optional)
1/2 lime

In a large skillet, melt the coconut oil or butter over medium heat. Place the tortilla in the pan and flip a few times to warm both sides. Sprinkle cheese over half of the tortilla, then cover with a layer of baby spinach leaves. Fold uncovered side over the top of the covered side so tortilla is folded in half. Reduce heat to low and cover the pan for one minute. Uncover, flip, and cover again for one minute. Repeat this every minute or so until the cheese is fully melted. Remove from pan and slice into wedges. Top with CHI-CHI’S Salsa Verde, cubed avocado, cilantro, and a squeeze of fresh lime juice. Serve and eat!

(Confession: I don’t like cilantro, but it adds to the pretty green shades. I take mine off before I eat it, because I’m weird like that.)

Salsa Verde, Avocado, + Spinach Quesadillas
Salsa Verde, Avocado, + Spinach Quesadillas
Salsa Verde, Avocado, + Spinach Quesadillas
Salsa Verde, Avocado, + Spinach Quesadillas

I love all of CHI-CHI’S line of Mexican food favorites (seriously yummy salsas, chips, and tortillas that you can find at most major groceries including Target and Walmart), but their Salsa Verde is my absolute favorite. It’s got a really great, tangy flavor that’s perfect for recipes or alone as a dip, and is made from quality ingredients, including real vegetables, jalapeño peppers (which are packed with Vitamin C and also help boost your metabolism), and contains only 10 calories per serving. And obviously, it’s perfect for your St. Patrick’s Day recipes. We’re pretty excited to make these tomorrow (you know, to celebrate our Irish heritage and everything. HA.)

Salsa Verde, Avocado, + Spinach Quesadillas
Salsa Verde, Avocado, + Spinach Quesadillas

Anybody else have any funny stories about being Irish? What are your St. Paddy’s Day plans?

This post is in partnership with CHI-CHI’S Mexican Foods. Thank you for supporting the brands that help make Bubby and Bean possible.

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Bubby and Bean ::: Living Creatively

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IKEA’s Most Incredible Collection Ever

IKEA 2017 Stockholm Collection
IKEA 2017 Stockholm Collection
IKEA 2017 Stockholm Collection
IKEA 2017 Stockholm Collection

You guys are well aware by now that I am a massive fan of IKEA. It was genuinely my dream come true to be featured on an episode their online home improvement show last fall and to get to work with them last summer on a makeover of our living room seating area. (We were also featured in a NowThis video last week about why IKEA was named one of the best 100 companies for which to work!) It goes without saying that IKEA’s affordability is one of their best attributes, but their style is what makes me so smitten. I’ve said countless times that even if I had an endless budget for furniture and decor, I’d still shop at IKEA. They’re also a really wonderful company in general, with incredible ethics. I love them with all of my being.

IKEA 2017 Stockholm Collection
IKEA 2017 Stockholm Collection
IKEA 2017 Stockholm Collection
IKEA 2017 Stockholm Collection

And just when I thought I couldn’t love them anymore, they come out with a line that is so brilliant, so rich, so expensive looking without being expensive at all, that I pretty much burst. This isn’t a sponsored post either. I’m just so excited about the 2017 Stockholm Collection, which debuts in their stores and on their website early next month, that I had to share. They describe it as “a carefully curated collection, designed to mix and blend in with what you already have at home and made from natural and tactile materials such as rattan, hand-blown glass and ash. Scandinavian modernity of the highest quality in form, function and materials. Made to use and enjoy, every day.” I’M IN.

IKEA 2017 Stockholm Collection
IKEA 2017 Stockholm Collection
IKEA 2017 Stockholm Collection
IKEA 2017 Stockholm Collection

Which piece is your favorite? I’m drooling over the rattan cabinet, which will retail for $ 349. And while we just got a new IKEA SODERHAM sofa last summer that we adore and don’t plan on switching out any time soon, I can’t get over the sheer beauty of the sofa, which is available in gray velvet, dark blue, or orange, and will retail for $ 1299. IKEA forever, guys.

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Bubby and Bean ::: Living Creatively

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In Bestia

The boys and I are back from a brief jaunt down to Texas to support the Puppy Up walk in the Woodlands and for a short visit with my family.  Quite happy to be back as I have missed my friend.  Crap, I still haven’t named him.  Um let’s go with…
I know some of you are saying, he’s talking about himself again – why does he do that?  And where’s the cancer blog? Like any capable contestant, I’ll take the second part first.  Trying to reduce, distill and refine all that I have learned over a decade of  travels in a few mere blogs is not only dreadfully difficult, it’s daunting, too, and on this I want to get it right.  Or mostly right which is more kin to my nature.  
In the past, there have been blogs I’ve powered through in just a few minutes with a fire and forget mentality.  Others haven taken days and even weeks for a paragraph or less.  And that’s not to mention that for every blog I publish, there are at least ten I don’t.  
But if it’s a sneak peak you want then I’ll give you a little taste of part 1:  Cancer is You.  You are Cancer.  From just the title alone perhaps you can estimate the enormity of the undertaking now.
Next, I used to get irritated by people – and there have been many – who want me to remove myself entirely from this story and stick to topic whatever that means.  Not only is that an odd request since it was me - ex animo - who created all of this – but I rather think I matter.  And I’m far from being done.  But as The Dude would say, that’s, like, only my opinion, man (Heads up for the F Bomb).  
Besides as I hinted at in the previous two blogs, all of these ‘distracting little posts’ about me are going somewhere and I suggest now would be the time to start paying attention if’n you want to begin this stretch of the journey alongside me.    
——–
Renwick 
That’s what I’ll call my friend!  Sounds a little pretentious and overly caricatured, too, but I’ll stick with it. Anyway back to the beginning – it’s good to see him again and we have continued our work together and this is what I wanted to share with you.  It’s important to note that I’m merely a student at this point but it’s pretty powerful stuff.  Especially altered states which I intend on speaking separately about.  
Whilst down at my folks house I came across an old photo album – actually I sought it out.  In part to retrace the tracks of my life and for another reason that will soon become evident.  And in it I discovered the above photo of a half naked me facing a bull cross fence at Big Momma’s house (that’s what we called my 80 lb grandmother cause man could she wield a skillet like a battle axe).  What struck me, other than how large my bollocks must’ve been but also how at peace I seem.  Maybe it was two beasts regarding each other and that’s why I was unafraid and perhaps even comforted by his presence.

I never have taken a liking to the term ‘beast’ or what I sense is its social nuance.  Its implication is negative and connotations derogatory.  To me it means true to ones nature; it is base, fundamental and instinctive.  From my research the etymology of the word remains unclear however, the root of ‘animal’ is Latin meaning breath or spirit. I suppose the distinction between the two words ‘beast’ and ‘animal’ is essence versus being but I’ll leave that one up to the scholarly sorts who have a ton of disposable time.  

To me and for now, they are synonymous.  I am reminded of a story I once read of a boy who, all alone and lost in the woods, becomes a beast to protect himself from the perils of the night and fight his way to safety.  But upon emerging from the forest unscathed the boy learns that he cannot unbecome.

So what’s the point of all of this?  What’s the purpose?  Somewhere along my journey I stopped asking the fundamental questions that preoccupied my youth.  Like tears in rain they became lost in life’s torrent of distractions, inanities and wasteful activities.

Renwick has helped me find who I am again and to truly know it for the first time.  I am a beast of a man.

What’s next – it’s damn time I learn how to train it.

——–

YBD’s Notes:  Interestingly in writing this blog I came across a Latin phrase of unknown origin –  cum vir se bestiam facitrelinquit dolorem humanitatis which means, ‘When a man makes himself a beast, he leaves behind the pain of humanity’.  Perhaps true.  Perhaps humanity is the problem. 

2 Dogs 2000 Miles

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In step

A happy little poodle in step with his owner. Love the boots!
RIVIERA DOGS

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Plant-Based Nachos, 3 Ways

Vegan, Plant-Based Nachos, 3 Ways

I’ve talked before about how, in addition to being a long-time vegetarian, I’ve been making more of an effort to incorporate vegan and plant-based foods into my eating routine over the past year. I’ve also talked about how cheese is (in addition to sugar) my greatest weakness. I was actually vegan for a year a long time ago, and I basically cried myself to sleep on the regular because I missed cheese so much. At the time, there just weren’t any good dairy-free cheese substitutes, and I ultimately gave up (and ordered a large pizza with extra cheese with a massive stomachache for dessert, but we’ll save that unfortunate story for another time).

Thankfully, there is now a dairy-free cheese available that is so delicious and so close to the real thing that I think eating a completely plant-based diet would be infinitely less challenging for me should I decide to take that step again. You may remember me talking about the brand (Daiya Foods) before, when I shared a couple of yummy fall-inspired grilled “cheese” recipes made with their Cheddar Style Slices and a plant-based party tray created using their Farmhouse Blocks. Their products are delicious, so when I heard that they were launching several new products at the Natural Products Expo West on March 10th (today!), and was given the opportunity to try some of them in advance, I was obviously thrilled.  I was especially excited to play around with the Shreds from Daiya’s new Cutting Board Collection. And because, as you all know, I am obsessed with Mexican-inspired foods, it just made sense to come up with some different types of nachos. Today I’m sharing the three that ended up being my favorite.

PLANT-BASED NACHOS, 3 WAYS: CLASSIC // SPICY BLACK BEAN // PIZZA
Serves 3-5

INGREDIENTS

1/2-3/4 bag quality gluten-free tortilla chips (choose one with just corn, corn oil, and salt)

For Classic Nachos
2/3 cup Daiya Cutting Board Collection Cheddar Style Shreds
1-2 fresh jalapeños, sliced
Handful of cilantro
Chili powder, to taste

For Spicy Black Bean Nachos
2/3 cup Daiya Cutting Board Collection Pepperjack Style Shreds
1/2 cup black beans
1/2 avocado, cubed
1/2 lime
Chili powder, to taste

For Spinach and Tomato Pizza Nachos
2/3 cup Daiya Cutting Board Collection Mozzarella Style Shreds
1/3 cup cherry or grape tomatoes, sliced
1/2 cup baby spinach
Dried oregano or Italian seasoning, to taste

Preheat oven to 400 degrees. Line a cookie sheet with tortilla chips in a single layer. On 1/3 of the sheet, sprinkle with Cheddar Shreds until covered. Do the same on 1/3 with Pepperjack Style Shreds, and on the final 1/3 with Mozzarella Style Shreds. On the Cheddar Style Shreds section top with fresh jalapeño and sprinkle with chili powder. On the Pepperjack Style Shreds section, top with black beans and sprinkle with chili powder. On the Mozzarella Style Shreds section, top with cherry tomato slices and sprinkle with oregano. Bake for 5 minutes or until shreds are full melted. Remove from oven. Use a spatula to move each section onto its own plate. Top the Cheddar Style Shred section (Classic) with a handful of cilantro and another sprinkle of chili powder. Top the Pepperjack Style Shred section (Spicy Black Bean) with avocado cubes, fresh squeezed lime, and another sprinkle of chili powder. Top the Mozzarella Style Shred section (Pizza Nachos) with baby spinach and another sprinkle of oregano. Eat!

While I prepare the baked method, you can also prepare each variety on a separate plate, and microwave each for 30-60 seconds. I sometimes do this if I’m in a rush or just making one variety.

These nachos are a perfect snack to serve if you’re hosting a party, and even make a super tasty, satisfying lunch. The Cutting Board Collection Shreds melt so nicely and have a really incredible flavor, and, like all of Daiya Foods‘ products, are 100% plant based and free of dairy, gluten and soy. I’m also a huge fan of their newly formulated Cheeze Slices, which are now made with coconut oil. They come in Cheddar Style, Swiss Style, Provolone Style, and the brand new American Style, and have the same melt, stretch and taste as dairy-based cheese. I also love that they can be enjoyed hot or cold (I’ve been eating them on rye sandwiches with tomato and mustard several times a week). Added bonus? The Slices are formulated without titanium dioxide and carrageenan. I’ve said it before but I’ll mention it again – Daiya rules. If you’re vegan, are dairy intolerant, or just like to live a healthier lifestyle but love your cheese, Daiya is the answer, man.

Plant-Based Nachos, 3 Ways

If you make and (or all) of these nachos, I’d love to hear what you think. Or if you have any other favorite cheese-based recipes, let me know so I can recreate them with Daiya!

This post is in partnership with Daiya Foods. Thank you for supporting the brands that help make Bubby and Bean possible. 

ALSO FIND US HERE: INSTAGRAM // FACEBOOK // TWITTER // PINTEREST //  BLOGLOVIN’


Bubby and Bean ::: Living Creatively

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Depp Hits A Financial Low!

Depp hits a financial low! Johnny Depp reportedly having a tough time as his financial condition is deteriorating and according to resources the actor’s lifestyle is responsible for the loss. He sued his own management company this month, claimed that after firing them, his new company find a huge default in accounts. Depp claimed that […]



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Sunflower Faith

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Jacksonville, Florida Dog Cafe Helps Adoptable Dogs

As all fans of felines know, a virtual clowder of cat cafes have made their mark in American popular culture in recent years. Now devotees of dogs are have having their day thanks to a venue that has…



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DogTipper

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