Work has been keeping Mommy very busy lately. Not only did mommy work long hours last week, she also brought work back home. When Mommy was working at her desk, Preston kept bringing his toys to Mommy one by one. They soon piled up around Mommy’s desk.

To make it up to Preston, Mommy gave 100% (almost) attention to Preston this weekend and shared “Mochi ice cream” with him. It is a Japanese rice cake with ice cream filling.

Preston’s thanksgiving turkey dinner!

“The Story of a Stick”, starring Freddy and Preston the puggles @ Chrissy Field, SF.

On Sunday, Preston met up with Rocket and Poochy in Cuesta Park, Mountain View.
Rocket shares Preston’s love for sticks…

Poochy was more interested in chasing the squirrels. He showed everyone his hidden talent – tree climbing!

Mommy got some Sukiyaki meat (thinly sliced beef/chicken) from the asian market this week and made Preston some beef and chicken chips.
Mommy laid the beef slices on the lightly greased foil. They were ready to go into a 200F oven.

2 hours later…. crunchy sukiyaki!

Guess what Preston is going to be this Halloween? (It is a tricky one!)

Preston turns TWO today!
Mommy made him a Peanut Butter Carrot Cake. It was the first cake Mommy has ever made from scratch! How special was that!
Preston got two new stuffies, Underdog & Jack, plus lots of yummy treats from Mommy, Daddy and Uncle Allen.

“aww…I can’t wait, mommy!”

Yum! Yum!

(no, Preston did not get to finish the entire cake…)

Peanut Butter Carrot Cake (from Allrecipes.com)
Ingredients:
1 egg
1/4 cup peanut butter
1/4 cup cooking oil
1 teaspoon vanilla extract
1/3 cup honey (optional)
1 cup shredded carrots
1 cup whole wheat or white flour
1 teaspoon baking soda
Directions:
1. Preheat oven to 350 F (175C). Grease a 6 cup ring mold (or a 5.75×3 loaf pan)
2. Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan.
3. Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
Frosting (from Dog-treat-recipe-exchange)
Combine the following ingredients and blend thoroughly:
8 ounces nonfat cream cheese (room temperature)
3 tsp cinnamon
1 tsp vanilla
1 tsp honey

Preston’s Valentine’s day tradition – a dessert splurge!
This year’s dessert was low-sugar blueberry tart.

Valentine’s day 2007 – Berry Cobbler