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Dog love, biscuits -- and a broken heart

Blaise's 'fur baby,' Macy, recently passed on.

By BLAISE DOUBMAN - For The Courier-Times

It has taken me countless attempts at this column and I am still writing through tears. Never did I imagine that I would be creating a column in memory of my little fur baby Macy.

For the past 12 years Macy has been such a strong part of my family that I can hardly remember life before her. Before Macy came my first fur baby, Chloe – both Shetland Sheepdogs and both have taught my family and me so much about life. Chloe was a huge part of my childhood, Macy a huge part of my young adulthood.

Chloe saw so much life. She saw my brother Damon and me through elementary school and into high school. She was a huge part of my brother’s senior photos and a huge part of my beginnings into real responsibility. So much life happened those 12 years we had Chloe and so much happened the 12 years after that with Macy.

Macy got to see my brother and I both graduate college with bachelor’s degrees, watch as my parents and grandparents grew, struggled, celebrated and learned new normals. There was so much life, so much living in those 24 years – a lifetime of memories, good and bad, but always with either Chloe or Macy by my side. But now, neither.

I always told people that Macy was like my child. She was my “fur baby.” I felt  she was a part of me just as much as I was a part of her. We went though everything together. When “Blaise the Baker” first took off I would get messages about what a beautiful baby she was, so gorgeous, glamorous even.

People from all over the country commented when I posted her picture online and talked about how she looked almost like a “living doll baby.” People sent her gifts for her birthday and Christmas, but that was nothing unusual for her, because for 12 years I had thrown her a birthday party, complete with cake and presents. She loved the attention. Chloe had more of my brother Damon’s personality. Macy had mine. She always wanted to be center of attention, laughed a lot, smiled, very rambunctious, barked a lot, never wanted to be left by herself and was full of nothing but love … and perhaps was a little bit of a troublemaker.

She was spoiled rotten. Around her 11th birthday my family and I noticed the aging process starting to take its toll. She started having more and more trouble until on March 31 she passed away. My heart will never be the same. I am heartbroken. I still look for her. Listen for her. Worry about her. My family and I are devastated.

Things will never be the same and the only thing getting me though this is my family, friends and the good memories I will always carry of my sweet little Macy. So many friends have reached out to me – thank you. So many readers, followers and fans have reached out also – thank you. Thank you also to Country Acre Animal Clinic of New Castle and thank you to veterinarians Rob and Nathan Rich who extended the life of Macy and helped her any way they could and were always there for us.

As I type this the tears are flowing. I am not sure how my family and I will get through this, but we will. Together. If you are reading this and have a fur baby of your own, please stop right now and give them a hug from me – and from Macy. I love you Macy and I will never forget you. Thank you for everything.

Macy’s Favorite Biscuits

These biscuits can be made ahead and stored in an airtight container up to two weeks. Use any type of cookie-cutter design you like. If you do not own a cookie or biscuit cutter, just use the bottom of a drinking glass. Be sure to flour the cutter, or glass, for easier cutting of biscuits. You can replace the vegetable oil with bacon grease for a richer biscuit. When adding in the broth,  use whatever flavor you wish. The color of the dough will vary slightly.

1 ½ cups instant oatmeal

¼ cup vegetable oil

½ cup white all-purpose flour

½ cup broth

Start by preheating your oven to 350 degrees F.

Line two large baking sheets with parchment paper.

In a large bowl combine with clean hands, the instant oatmeal, vegetable oil, white all-purpose flour and broth. Once the dough comes together and forms a ball, transfer to a clean and slightly floured surface. Knead a couple of times and then allow to rest for about 5 minutes.

Using a floured rolling pin, roll the dough carefully into about ½-inch thickness.

Cut out shapes, using desired cutters, and place carefully onto the prepared baking sheets.

Bake, one sheet at a time, in preheated oven for 30 minutes until firm and slightly dry.

Remove from oven and allow to cool at room temperature before removing.

Ask and Answer: I received a question about why I specify in my recipes, that my sticks of butter, salted and unsalted, are “4 oz”. The reason I specify this is because not all stick butter is 4 oz. Some European or Amish butters are slightly more or less ounces per stick.

Kennard resident Blaise Doubman is a graduate of Indiana University East. He loves the culinary arts and invites readers to follow his blog at: Blaise the Baker (blaisethebaker.com) His debut cookbook can be purchased on his blog. He writes this column exclusively for The Courier-Times on the first and third Sundays. Blaise loves to hear from his readers. Email him at blaisethebaker@gmail.com.