I make the kids biscuits. I make them from scratch and I try to use organic ingredients. I’ve scoured the web for recipes. I purchased a dog biscuit cookbook. I make them…. aannnd then I change them. Less cornmeal, more semolina flour. Brown rice flour is good for dogs. Ooooh, let’s add some parsley from my garden! You get the idea. They then become mine, or should I say, theirs?
The favorites have a starring ingredient. Based upon that, I have given them names and shapes. For instance, the “Carob Coasters” are round. “Liver Licks” are bone-shaped and hard, with a satisfying crunch. I make “Peanut Butter Paws” that are, well, paw-shaped. (I am currently scouring the web for a bigger paw cutter.) And last, but not least, I have “Tuna Tarts”. They are a square, soft treat that has to be kept in the fridge. The kids love them on hot days. (Finn also likes them on cool days. And rainy days. Oh, and days that end in “y”.)
But it’s hard to find organic beef liver and even harder to find organic tuna. Is there such a thing? The irony of using organic flours with organ meat from less-than-happy cows does not escape me. But I’m not sure vegetarian dog biscuits would fly with these guys. Finn starts to drool when the smell of the liver simmering on the back burner begins to pervade the kitchen. As much as he enjoys the Carob Coasters, the Liver Licks are his top choice. They do smell delicious when they are baking.
So what shall I call my little cottage industry dog biscuit company? Seems all the good names are taken: Tail Bangers (my fav), Barkwheats, and Pupcakes & Sprinkles. I like Bad to the Bone Biscuit Co. Your thoughts?