Here’s another post from my trip up to the Traverse City area. If you saw my post on Elk Rapids, I likes me a nice breakfast when I’m on vacation — usually an omelette (still don’t know if it’s one “t” or two). This time I got a chance to go to J&S Hamburg on Front St. in Traverse City, MI. It has that whole charming hole-in-the-wall / diner feel. Plus, it was during Halloween, so that gets to add a little something to the experience — I guess some folks like to dress up in their costumes for the whole day.
I ordered a Farmer’s Omelete which had tomatoes, sausage, and mushrooms. Much to my surprise it came with a stack of pancakes! Everything was delicious and well cooked; maybe I’m just a sucker for eggs, but since I always order them, I know a good omelette when I taste one. It’s like when I judge a sushi restaurant by how good their spider rolls or temaki are. But I digress. . . you get a lot of good food for the price. Definitely worth a return visit.
Of course, I also had to check out what the town had to offer in regards to pumpkin donuts. And that’s where Potter’s Bakery comes in. As you may recall, I visited the Elk Rapids Sweet Shop and sampled their offerings. Potter’s makes a doughnut that can challenge the Sweet Shop for what I think is the best pumpkin doughnut. What makes the one from Potter’s different is in the flavor profile. The main thing that stands out is the spiciness of the it. It wasn’t overwhelming, but gave it a nice kick. It was a nice way to warm up a chilly autumn morning.
Also joining us on this road trip were the puppies Daisy and Cooper (well, maybe not puppies anymore). So I wanted to make a stop that was specifically for them. And Traverse City is home to D.O.G. Bakery, which stands for “Daisy and Oscar’s Gourmet Bakery”. You may have seen some of their goods since they have vendors in Michigan, Florida, Indiana, New York, Wisconsin, New Mexico, Ohio, and Tennessee. The store is located on Front Street in Traverse City and has some of the standard items that you would find in any pet store. What makes them special is the bakery in the back (plus the fact that they donated over 7% of their proceeds to pet focused charities). They use quality ingredients and use local food producers whenever they can, which is great. Naturally dogs are welcome inside. Thankfully there were no other puppies inside when we went in because Daisy and Cooper have a tendency to be excitable. But it was nice for them to go to a place where they can be included — it’s not like those two would be welcome inside North Peak Brewery (which I will post on soon).
So stay tuned for my final post about my trip up north when I will share a little bit about North Peak and Shorts Brewing Companies! It’s the last post about my vacation, I promise! That is, until the next vacation.
This time last year was the start of a very sad period in the household. After a very quick, very sudden, very severe illness, one of my dogs named Moby had to be put to sleep. He was 10 years old, but he definitely didn’t act like a senior dog. He was always active; he’d chase squirrels all day in the backyard if you let him. Which made it that much more difficult. One day, he’s running around chasing leaves, two days later he’s gone.
He was rescued from a shelter in Mason, MI where I found him sitting in his own filth. Sitting at the front of his pen, his face was just pressed against the gate, and he was just looking down at the ground. All the other dogs in the place were barking and yelping for attention, all except for him. He clearly was not used to being in a place like that. So how could I turn away the saddest puppy in the place who was covered in his own crap? Of course, he would celebrate his new freedom by throwing up into the middle console of my truck on the drive home.
He was a member of the family for over 10 years and I wasn’t ready for him to go. I had spent years trying to prepare for when Licorice, who was the elder dog at the time, would pass away (Licorice died later on in the year on December 13 at the age of 16, so my holidays just plain sucked last year). But this wasn’t supposed to happen to Moby. That was definitely a horrible day for us. I was at the vet for hours listening to him howl in pain; even morphine couldn’t ease his suffering. So on September 27th of last year, we said goodbye to our little buddy. I was a mess for months; even know I can’t help but get emotional as I’m writing this. What made things even worse, I ended up forgetting Daisy’s 1st birthday which happened to be two days later on the 29th.
As is a tradition in this house, all the puppies get a special cake or meal on their birthday. I know that they probably have no clue as to what’s going on, but it’s important to me to celebrate it. So this year we’re making sure to celebrate Daisy’s 2nd birthday with one of Moby’s favorites.
This recipe for the “Very Berry Drooly Dreams” cupcakes was taken from the Three Dog Bakery cookbook. This cookbook is actually a very good resource if you do like to bake goodies for your furry friends since it contains a nice list of non-dog-friendly ingredients. I’m sure everyone knows about chocolate and onions being toxic to dogs, but did you know that macadamia nuts could have adverse effects on the digestive and nervous systems of your pooch? Grapes / raisins also contain toxins that could damage the kidneys if eaten in sufficient amounts. Just a couple of facts that might be useful for folks out there. Anyhoo, here’s what you need:
1 1/2 c. all-purpose flour
- 1 c. quick rolled oats
- 1 T. baking powder
- 1/4 c. canola oil
- 1/2 c. honey
- 2 large eggs
- 1/2 c. low-fat sour cream
- 1/2 c. skim milk
- 1 c. berries, fresh or frozen and thawed
1. Preheat the oven to 375 F. Coat a standard muffin tin with cooking spray. Set aside.
2. In a large bowl stir together the flour, oats, and baking powder. Set aside. In a separate bowl, whisk together the oil and honey. Add the eggs, one at a time, then the sour cream and milk. Gradually add the wet ingredients to the dry and mix until just combined. Fold in the berries.
3. Fill the muffin cups about 2/3 full and bake for 30 minutes until a tester comes out clean.
4. Cool on a rack until room temperature before serving. Store in an airtight container for up to 3 days. You can freeze them, where they can keep for a couple of months. Just thaw before serving.