The Fluffy Files Meet the Newest Member of the Family
For the longest time, my daughter, Julianna, has wanted a dog.
Last year, we took a family trip to New York City over Labor Day. We walked along the streets over the three-day weekend, exploring the city and seeing the sights. It was slow going. It seemed like every other person had a dog with them, and Julianna had to stop and see every single one. “Can I pet your puppy?” she asked everyone. I have four kids, and we have never had a dog — or any kind of pet, for that matter. My husband grew up in an apartment and has also never had a dog. Together, we decided Julianna could have a puppy when she turned 15. Well, Julianna turns 7 this month, and my husband thought, why wait another eight years? So, for my daughter’s seventh birthday, we decided to get a puppy. I’m not sure who is more excited, Julianna or my husband. He has been reading books and doing a ton of research on caring for and training dogs. We found the perfect puppy. He’s a Pomeranian, and he is a little ball of fur. As my husband trains the dog, Julianna excitedly waits for the weather to improve so she can take her new best friend on walks. Over the next few months, our newest member of the family is going to learn a lot — and most likely teach us quite a bit, as well! This adorable new addition to our family will bring joy to all of us.
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Zesty Zucchini ENCHILADAS
INGREDIENTS • 4 large zucchini • 1 tablespoon olive oil or ghee • 1 large onion, chopped • 2 cloves garlic, minced INSTRUCTIONS 1. Heat oven to 350 F. To make enchilada sauce, heat oil in a large skillet. Add onion, garlic, cumin, chili powder, and salt to taste. Stir to combine. Add chicken to 1 cup prepared enchilada sauce.
• 2 teaspoons cumin • 2 teaspoons chili powder • 3 cups cooked, shredded chicken • 2 cups shredded cheese Lay out three slices, slightly overlapping, and spoon chicken mixture on top. Roll the zucchini “tortilla” and place on baking sheet. Repeat until all zucchini and chicken is used. 3. Cover the enchiladas with remaining sauce and sprinkle with cheese. Bake 20 minutes, and enjoy!
Meet Fluffy.
2. Use vegetable peeler to thinly slice zucchini lengthwise.
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