Sunday we set the puppies out in an outdoor pen during kennel cleaning and to let them get some fresh air and sunshine. They are about 5 weeks old now.
The Whole Gang (10)
Pup walking in the yard
The cat snuck in to observe all the fun but was soon discovered. He played tiger a while, but having grown up with a litter of pups during his is kittenhood, is very gentle.
 I was in the grocery tonight looking for some Creole Red Beans and Rice when I remembered I had a chicken breast in the refridgerator that was defrosted and needed to be cooked tonight. I remembered that I had most of what I needed at home so bought some ice cream and left. When I got home I cut up the chicken breast and put it in a pot of water along with red potatoes, carrots, a diced kohlrabi, grated garlic, one teaspoon of salt and set it to boil. I also added two dried New Mexican Chili Pods. I made a mistake with that and got the soup a bit too hot. I solved that problem by taking a cup of the juice and added some chicken stock and water to replace what I took. After I brought the soup back to a boil I added yellow squash and green chili (mild) and cooked until squash was done. I then added a few corn tortillas to soften in the soup before serving. I served with corn tortillas and avocado.
 This is an all vegetable dish. Peel and coarsely grate one or more kohlrabi into a bowl. Coarsely grate a carrot into the same bowl. Finely grate some fresh ginger over vegetables. (optional: add some dry Chinese chilis to taste) Stir fry this vegetable mixture in whatever oil you prefer. I used olive oil and a little butter.
 This past Weekend one of my ranch duties was feeding 10 Vizla puppies. This is half of the litter chowing down. They are about 4 weeks old in these photos.  After supper it was time for some roughhousing. Looks like one puppy is about to start something.
 Tonights recipe was Bison Chili. I started by cooking a slice of bacon in my iron skillet. I then added and browned ground bison. After the Bison was about half cooked I added diced white onion. When the onion and ground meat were all cooked I added a can of crushed tomato, water, grated garlic, and a little bit of leftover yellow corn. I also added a little salt to taste. I cooked the chili until it had thickened. I then served over Texmati Rice with avocado slices.
 This month our instructor is an Art Professor from UNT who teaches figure drawing. This drawing is a gestural line drawing where I was working on maintaining scale, proportion and spatial relationships of this Giocametti Sculpture.
 I just spent the last week in Waco, Texas photographing the Texas Cutting Futurity. I am now back in Dallas looking toward 2-3 weeks of print sales and image management after the show. The Open Futurity Champion was Arc Cat Her Please. Boyd Rice scored a 224. Additonal photos may be found at www.texasfuturityinc.com  During a break I took a photo of myself with my camera at my station for photographing the event.
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I found some of the rocks my parents collected on a trip to Alaska this summer. The barnacles which had bound themselves to the surfaces of these finger shaped rounded rocks were very intriguing.
A tree on the grounds of the Fredericksburg Tree had died and a local artist carved them into 3 eagles.
One of my favorite subjects to photograph are ornate gates. This one with steps leading into some mysterious and private area of the building really caught my eye.
As I was walking downtown I found this crack in a wall bordering of one of the Lutheran Churches. 
This is a view of the back of one of the oldest Sunday Houses in Fredericksburg, Texas.
After supper it was time for some roughhousing. Looks like one puppy is about to start something.
This month our instructor is an Art Professor from UNT who teaches figure drawing. This drawing is a gestural line drawing where I was working on maintaining scale, proportion and spatial relationships of this Giocametti Sculpture.
During a break I took a photo of myself with my camera at my station for photographing the event.
