It’s another sweltering August day in Colorado, and with the horrendous air quality we’ve had because of the wildfires raging across the western half of North America, my guide dog Spreckles and I are hanging out at home. We’re both bored, but what can we do?
The happy music of the ice cream truck makes itself heard over the drone of the air conditioner in my living room window. I briefly consider rushing outside to buy treats for myself and Spreckles. But money is tight, so I abandon that idea. There’s a carton of Blue Bell® coconut cream pie ice cream in my freezer that’s nothing short of heavenly. Seriously, people, if you haven’t tried it, the stuff will make your taste buds dance. I know it’s the expensive brand, but I heard it advertised over the loudspeaker at the store last time I was shopping. Once in a while, a splurge pays off. I can’t tolerate much dairy, so I only eat a few bites at a time. The tub will last me for months.
But what about poor Spreckles? It’s been a long week. She stuck with me through an interminable Historical Commission meeting last night at City Hall. She trudged to my daughter’s Back to School night Wednesday evening and amiably zigzagged up and down the crowded corridors as we got lost searching for one identical classroom after another. She lay patiently by my chair Tuesday afternoon at the bank while the teller and I tried to figure out why I’d gotten locked out of my checking account and then lay quietly under the table at Village Inn® waiting for my dad and me to finish solving the world’s problems over pie and coffee. Yes, okay, that’s her job. But if I deserve a bite of ice cream, she deserves a gallon.
An idea suddenly pops into my head. Google to the rescue!
Homemade Frozen Dog Treats!
1 ripe banana, broken into pieces
1 cup dairy sour cream
2-3 tablespoons peanut butter (NOT sugar free)
Combine the ingredients in a blender or food processor and blend till smooth. Pour into ice cube trays and freeze till solid, at least a few hours. Press a small dog treat into each cube before completely frozen, if desired. Warning: Do not use sugar-free peanut butter, since artificial sweeteners are poisonous for dogs.
I don’t have ice cube trays, but I do have disposable dipping cups with lids that salad dressing comes in from fast food restaurants. The recipe fills three of them almost to the top. I could probably have made at least twice as many ice cubes.
Spreckles definitely licked up her homemade treat as enthusiastically as my other dogs ever scarfed down the commercially prepared ones, although she was a bit more ladylike about it. Still, now that I know how to mix up doggy ice cream in my own kitchen, I’ll be able to keep it on hand and serve it more often.
About the Author
Jo Elizabeth Pinto was among the first blind students to integrate the public schools in the 1970’s. In 1992, she received a degree in Human Services from the University of Northern Colorado. While teaching students how to use adaptive technology, she earned a second degree in 2004 from the Metropolitan State College of Denver in Nonprofit Management. She freelances as an editor and a braille proofreader and is a contributor of The Writer’s Grapevine Magazine where more such articles as this may be found.
As an author, Pinto entertains her readers while giving them food for thought. In her fiction, nonfiction, and poetry, she draws on personal experience to illustrate that hope is always an action away.
Pinto lives in Colorado with her husband, her preteen daughter, and their pets.
Her website is: https://www.brightsideauthor.com.