Puppy: 12 Months of Rhymes and Smiles by Patricia Furstenberg – Children’s Book Review and Author Interview

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Puppy: 12 Months of Rhymes and Smiles

by Patricia Furstenberg

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Blurb:

From the author of “Joyful Trouble”, No.1 Bestseller Children’s Historical Fiction, No.1 Most Gifted Young Adult and Top reviewed Kindle Storyteller book.

A puppy’s first year is filled with findings, wiggles and laughter.
Puppies squirm in all the odd places, sniff all the strange objects, lick everything they can and find something to splash into even when we don’t want them to!
This book of poems explores the first year of a puppy’s life, going through an adventure after the other, one month at a time.
Puppy’s first days, puppy’s first weeks in a new home, puppy’s encounters with snow and the school bag, puppy’s duty to protect… What happens when puppy is full of good intentions, yet his actions go wrong?
Read the rhymes and laugh with your little one.

“Puppy, 12 Months of Rhymes and Smiles: is an auditory feast for children, a fun read-aloud for parents, and treat for dog-lovers, young and old.

From the author of “Joyful Trouble”, No.1 Bestseller Children’s Historical Fiction, No.1 Most Gifted Young Adult and Top reviewed Kindle Storyteller book. – Goodreads

My Thoughts:

This cute little children’s book follows a puppy through its first 12 months of life, through all the seasons, through Christmas and the New Year, and back to spring again. The story is told from the puppy’s point of view and includes colorful illustrations throughout.

We enjoyed reading this sweet book that highlights the importance of family and will influence children to cherish and care for their pets. It’s educational, and the format is easy enough for young readers, yet perfect for reading out loud with your kids as well. Children will love following along in the story through each month and learning of puppy’s adventures with his ‘human pup’ friend. With the story coming from the puppy’s POV, my children began to ask themselves if our new little puppy might be thinking some of these same thoughts in the morning when the house is still quiet, or when it’s time to protect the house when strangers arrive, and even when they leave for the day. What goes on inside their little heads?

We enjoyed this book so much and we’re looking forward to reading more children’s books by Patricia Furstenberg.

5****

You can find this book on Goodreads and also at the sites below:

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Wednesday’s Breakfast and a Book – N. N. Light’s Book of Daily Inspiration – Gluten Free Biscuits – Sherwood Forest Tea

Hello everyone! I hope everyone is having a great week. I’m back today for Wednesday’s Breakfast and a Book with a new recipe, tea, book, and update!

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It was -17 degrees yesterday morning and with all the snow and cold weather, I was really craving biscuits. I don’t know what it is about a hot drink and biscuit in the morning, but it’s what I was craving and because I’m gluten free, I had to figure something out. I’ve been trying to go completely 100% gluten free for some time now, but sometimes I slip up and have wheat. The truth is, I love wheat, but my body doesn’t and it makes me so sick. So, here’s a gluten free biscuit recipe that I found online. It’s pretty good. This is the second time I’ve made it and this time they came out much better. I did learn a few things this time around that I need to improve on. Gluten free baking isn’t always easy, but I’m learning.

GLUTEN FREE BISCUIT RECIPE  from Spinachtiger.com   by Angela Roberts

Author: Angela Roberts
Recipe type: Biscuit
Cuisine: American
Prep time:  
Cook time:  
Total time:  
Serves: 8
INGREDIENTS
  • 6 tbsp Butter, unsalted
  • 2¼ cups (342 grams) plus more for dusting I recommend Bob’s Red Mill 1-1 Flour order here
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon sea salt
  • 2 tablespoons of golden flax meal (see notes)
  • 2 tablespoon sugar (optional)
  • 1 egg
  • 1 cup buttermilk (see notes for substitutes)
  • 3 tablespoon whole milk ricotta cheese (see notes)

Instructions:

  1. Cut butter into small pieces. Freeze for 15 minutes.
  2. Whisk together the dry ingredients, flour, salt, baking powder, golden flax meal, sugar.
  3. Add in butter with your hands or pastry cutter. (The Video shows how to do this).
  4. Mix Ricotta Cheese with Buttermilk. Add egg to the milk mixture. Stir.
  5. Add in to mixture. Use a wooden spoon.
  6. Mixture should be wet. Put some more flour on bottom and top of sticky dough.
  7. Form into a disc. Cut Biscuits.
  8. Put on a baking dish separated.
  9. Bake at 450 degrees for 15 to 20 minutes.
  10. Let them cool at least 5 minutes or longer. Until they cool, the biscuits are gummy. They get better as they cool, very different from biscuits with gluten.
NOTES
If you don’t have golden flax meal, you can leave it out.
However, if you are skipping the ricotta cheese, adding the two tablespoons of golden flax meal will make a difference.Milk Substitutes: You can use water with a teaspoon of vinegar. Some have also been successful using coconut milk. (Still use vinegar). Vinegar is a tenderizer.

 

Here’s what I did:

I mixed together all the dry ingredients. I used Namaste Foods Gluten Free Flour that I picked up at Costco.

I didn’t have ricotta cheese, so I used cottage cheese that I pulverized in my Vitamix. I also didn’t have fresh buttermilk on hand, so I added a little vinegar to the milk and let it sit for about 5 minutes or so. I chopped up the butter into dice sized pieces and froze it for about 10 minutes.

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I mixed the butter into my flour mixture and used my hands to break up the pieces into crumbs. I ended up using a really large fork to help out.

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I whisked in the egg and cheese into the milk and added it all to my flour mixture, turning with a wooden spoon until just mixed.

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The dough was very sticky and I couldn’t get a picture with my hands so messy, but basically, I patted it out on the counter with a little flour underneath and on top.

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I put them in a nicely greased cast iron pan, sides touching. I had four extra biscuits and put them into a separate cast iron pan, sides not touching, just to sort of experiment a bit.

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I baked these in a  475 degree oven on convect, which means the oven was lowered to a temp of 450 degrees. I could tell that the separated biscuits looked a little more brown with nice edges at around 17 minutes.

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The other pan turned out okay, but the edges were more soft. These biscuits also didn’t cook as quick and I ended up cooking them another five minutes or so. We completely cooled them before eating as Angela suggests with her recipe.

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The family consensus was that you really need jam, peanut butter, or butter to make these taste great. They were sort of bland without something on them. The consistency is definitely not like a wheat biscuit, but it was pretty good! I think Angela did an awesome job creating this recipe. I had my biscuit with homemade plum jam.

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Next time, I’ll make it with the ricotta cheese and I’ll cook them on a cookie sheet with sides not touching. I think this will make a huge difference. The consistency of this biscuit sort of reminded me of a English muffin, which I love!

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Tea:

For my tea this morning, I used this little packet of herbal tea that I received in my Owlcrate a few months ago. It’s an Owlcrate exclusive from Riddles Tea Shoppe and Curiosities titled Sherwood Forest, which is decaf Ceylon tea with sweet blueberry.

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Here are the ingredients below. This is a new favorite! The blueberry aroma when steeping this tea was so enticing. You could smell it throughout the kitchen.

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