Yeah, yeah. So I changed up my Facebook cover like almost everyone else in the world on New Year’s Day. Let’s face it, Facebook is really the only way to interact civilly with some people. Mostly relatives.
It has just made interactions much more complicated. If you meet a guy, some of them immediately want to friend you…don’t think so. Sometimes the guy you have been dating doesn’t want to be friends with you….don’t think so either. There there are those people who un-friend you because they think you are stalking them when you look at their photos or make a comment like “pretty picture” on their page.
My friend posted these two quotes she remembered from her New Years party. My favorite one:
“He’s 80% offensive, and 20% incomprehensible.”
This describes approximately 65% of the people I know, 95% of the men I have dated, and 85% of my Facebook friends. I’m sure there is a noble prize winning formula in there somewhere.
My second favorite one:
“I’m O.K. I’m not contagious.”
I might use this when I introduce myself to people.
B gave me an all-time favorite quote one night over a beer; before Facebook, when it was just Face. He said, “I’ve considered that my whole life is likely just masturbation.”
I think I’ll start a social networking site of my own called SocialBuffer.com. Kind of a pre-post-friend site, where you can invite all the people you really don’t know or really don’t like, post unflattering pictures of others and post all those silly meme’s and pet photos that would otherwise be embarrassing. I put up a little recipe today. I think if you used your holiday cookie cutter’s you could serve these as Gluten free-treats at parties and your friends would never know.
I will close this with just one question for those of you on Pintrest – Why are there never any recipes for Kitty treats?
Cleo’s Pumpkin Dog Biscuits (from http://simmertilldone.com)
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.