Thursday, August 31, 2017

The brief rain storm ended just before sunset making for a beautiful evening. All is good at the Doodle Ranch.

Sunday, November 8, 2015

We awoke early to a cool, dreary and drizzly morning. Once we shook the cobwebs out of our heads we began our morning rituals, but with a bit of hurry-up. We needed to be on the road early.
Several times a month, on Sunday mornings, we all pile into the Doodle Mobile (all Doodle families have one of these) and head out. We always stop to get a fresh bouquet of flowers. They smell so good and are very colorful. Mommy loves flowers.

As we approach, the Doodles get antsy. A definite mood change comes over them. When we get out there is not the usual frolicking and pulling on the leashes. They are very calm and stay close to me.
We walk a short distance and they immediately either sit or lay down always facing the same direction. They know where they are. This is one of the only times I dare let go of their leashes for I know here they will not go anywhere until I pick them up again.

We place the flowers and stay awhile enjoying the visit. I know it is time to leave when Rosco begins to get morose. He seems to miss his Mommy the most. I do not believe he has gotten over this nor do I believe he ever will.

Our ride home is always very quiet. Once home I make sure they get to run and play before we go inside. This seems to cheer them up and the rest of the day becomes normal. It is very obvious they have not forgotten their Mommy. We look forward to our next visit.

Friday, July 31, 2015

Berry Oaks Doodle Ranch Pizza Dough Recipe

I was fortunate to learn this recipe from a long-time pizza maker who ran a small restaurant in Agnano, Italy. He let me work with him on my days and nights off and taught me the dough is the most important part of a pizza. His advise, “Do it exactly the same way every time.” This means precise measurements.
He used a soft wheat flour, Italian Tipo 00 (a type of Farina flour). He warned me I would, probably, not find that back home so he suggested a good bread flour. I prefer King Arthur Bread Flour, but it is difficult to find here so I use Gold Bond Bread Flour and it works for me. I, also, sift it to make it lighter as the Tipo 00 is.  Since he made his dough in bulk, he sat down with me, and without the use of a calculator, subdivided his recipe to a double serving size. Just remember, the following is a starting point. If it doesn’t work for you, make slight adjustments to the ingredients. It took me dozens of tries to get what I was looking for. And Oh! The toppings?  Knock yourself out. What ever you want, but do not pile them on for the dough gets soggy and it will not cook properly.


10 oz.  bread flour
2 tbs. gluten (this makes it elastic)
1 tsp.  active dry yeast
½ tsp.   salt
1 tsp.  oregano (optional)
½-1 tsp.  garlic powder (optional)
½ tsp.  fresh ground black pepper (optional)
2 fl. Oz.  extra virgin olive oil
6.5 fl. oz.  warm water (90F-110F)

There are many ways to make a dough these days. A mixer with a kneading hook is good, a bread machine works fine, but you must knead the dough by hand, a food processor works well or, the old fashion way, mix and knead by hand. Whatever way you should chose make sure the resulting dough has enough elasticity to stretch. You, also, may have to tweak this recipe for your liking. For those who have not done this before I would recommend watching several videos on You Tube demonstrating the process. 

Let the dough rise for a minimum of one hour. I like to make a day ahead and store in the refrigerator overnight. Remember, this is a double recipe so, if desiring a thin crust, half the dough and freeze one portion or use it all for a thicker crust.

Once the dough has risen, punch it down and begin stretching it to the desired size. Place the finished dough on a pizza peel that has been sprinkled with course corn meal or place on a oiled pizza pan and begin your toppings.

Make sure your oven is hot. I crank mine up to 550F and let is heat up for 10 minutes before inserting the pizza.  Let it bake until the crust is brown or even blackened in spots, depending on the degree of crispness you desire. It will not take long so keep a constant eye on it to prevent burning. Once out of the oven, slice and enjoy.

Saturday, December 6, 2014

Extreme Guinness

Guinness is 6 years old and going strong. He still requires a lot of exercise each day, much more than Rosco or Honey.  He does this by running after and fetching a ball, over and over and over. He never gets tired of it. OCD. So....for at least several hours a day we make sure he gets that exercise, when practical. Here is a short video of what he does when we get bored of toss it in a straight line.

Thursday, January 2, 2014

Honey's Reunion

As you all know by now, our three Doodles mean a lot to us.  They all hold a special place in our hearts and lives. Honey, however, has not only carved out her place in our lives , but in so many others, also. Her journey from birth to us has been more than a beautiful creature like she is should have endured. But, she made it and now is in her "furever" home.

Along the way she had to make a stop to a foster home.  The foster parents fell in love with her, too, but hey were not in a postion to adopt her (they already had two Doodles, one a very small puppy). They made sure, for the two months she was with them, that she was comfortable and very well loved and taken care of.

When I met them and her and brought her to the vet in the Dallas, TX area (see previous post) I made sure she would not ever be homeless again. She is now an integral part of our family and always will be.

We have constantly been in touch with her foster parents, now her God parents, and with a stroke of good luck they were able to visit us New Years Eve.  The following video is the reunion between Honey and her God parents and sister Doodles.  The video and pictures cannot canovey the love that was felt entire time they were with us.

It is amazing what just one of God's creatures can do to bring so many people together.

Tuesday, December 24, 2013

Merry Christmas

Merry Christmas from all of us here at the Berry Oaks Doodle Ranch. Hope your Holidays have been merry and bright.  See y'all next year. -Joyce, Dane, Guinness, Rosco and Honey

Friday, October 25, 2013

Guinness' 5th Birthday

Guinness is now 5 years old.  It is hard for us to believe he came to us that long ago.  He is such a fine little gentleman and gets along so well with others.  Happy Birthday Guinness.


Thursday, September 26, 2013

Lordy, Lordy, Lordy...where is the time going?  So much to catch up on and so little time to do it in.  We are still in our new abode and STILL trying to get settled.  The past seven years of being in limbo before settling here has taken its toll. But, happy to say we are in good health and getting things done, slowly, but surely.

This past summer has seen Berry Oaks add an additional family member causing us to change our name to the Berry Oaks Doodle Ranch.  You probably saw her in our last post in July.  Her name is Honey and she has a very long story.  Short version: we rescued her and through the same rescue program as we did Rosco, Doodle Rescue Collective, Inc. who we now volunteer for.

Honey is a Labradoodle  (3/4 Poodle and 1/4 Labrador Retriever). Her mother was a standard Poodle and her father was a first generation Labradoodle (1/2 Poodle and 1/2 Labrador Retriever). She, like Guinness and Rosco, does not shed.  At just 15 months, she still has a lot of puppy in her.  I will post her complete story as time allows.

Needless to say, we adore her. She is the sweetest of the sweetest and, like most Doodles, extremely intelligent. She is a perfect addition to the Berry Oaks Doodle Ranch pack. 

As the winter closes in we will be outside less often so maybe I can catch up on this blog.  There is still a lot of travel to talk about and lots of great photos to stare at. Gotta get 'er done. Honey.