Sorry for my weekly post being a day late but we had a very busy weekend at Paignton Championship Dog Show. On Friday we went without dogs to watch a friend do Hoopers Agility and to get the lie of the land as we have not been to a competition before. We also watch a few of the other breeds being shown.
Then on Saturday it was our turn to compete at our first ever Hoopers Agility competition. It was lovely although very hot. I ran Adira and out of 4 runs we managed one without getting eliminated and got a clear round and 2nd place.
Sunday we were back again but this time for the breed showing. Adira managed 1st in Special Beginner’s but Mouse got first in Post Grad then went on to get best bitch and then best opposite in breed, so she came home with the rosettes that day.
I have been busy crocheting and made a little octopus and a pumpkin and am now making a butterfly which is nearly complete but just I need to sew together so I should be able to show you the finished article next week.
In the kitchen I made some strawberry and blueberry shortbread cookies which were lovely on the day I made them but because of the fruit content they did go a little soft the following day. So in future I either need to use them all on that first day or maybe look at using freeze dried fruit.
This is the recipe
1/2 cup butter softened
1/3 cup granulated sugar
1/4 cup powdered sugar
1 egg at room temperature
2 tsp vanilla extract
1 & 1/2 cup all purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup fresh blueberries washed and dried
1/2 cup fresh strawberries Washed and dried, cut into small cubes, dry again after cutting.
INSTRUCTIONS
Preheat the oven to 350F then line a baking sheet with parchment paper and set it aside.
Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy.
Whisk in the egg, the vanilla extract, and mix until combined.
Mix in the flour, baking powder, and salt until the flour mixture disappears. Don’t overmix your dough. Fold the fresh fruit making sure not to overmix. Make equally sized cookie dough balls, ( I made 9) place them on the prepared baking sheet and gently flatten them to about 1-inch in thickness.
Bake the cookies in the oven for 13-14 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool down fully.
I also created a few printables for my Etsy shop, one being a cute cubed gift box for Halloween. I also decided I needed a new Meal Planner sheet for August and if you would like a copy just click the button and it will download a free copy for you to use to plan your week’s meals and shopping list.
It looks as if this week is going to be a very warm one again so keep cool and I’m off to do an early walk with the dog’s.
Stepping Into Sixty and Out Of The Comfort Zone 
