Nelly is now 8 1/2 months and is the cutest little sweetheart of a dog. Marty and I feel like the luckiest people since we have the perfect little puppy for us.

Don’t get me wrong, Nelly is still a mischievous little girl and gets herself into trouble often.

The things that she does is hysterical. She loves to carry things from the inside out and outside in. Everything is fair game to her so we had to fix that.

Our house and yard are now super puppy proofed, neat, and organized to keep her out of trouble.

Like all frenchies, they are bred to be companion dogs which go through separation anxiety when their owners are out of the house.

We chose a frenchie not only because they are cute, but I wanted a companion pup. We take her with us whenever we go out for longer than an hour.

When getting a frenchie you have to know and understand they cannot be left alone for more than 3 hours. They suffer from serious separation anxiety.

Nelly loves going places with us. She never makes a peep in the backseat she is harnessed into. She falls asleep as soon as the truck starts to drive.

She never makes a fuss even if we have to get in and out of the truck a lot. She loves people, riding in a shopping cart and she goes crazy over kids.

We weighted Nelly this week and she is 19 lbs. Her frame is still small compared to other female frenchies. She is almost full grown.

Her breeding color is lilac, fawn, and platinum which have blue eyes and a smaller stature. I have looked at other female frenchies in the above breeding color and they are so similar.

Nelly adores Klaus and vice versa. They love playing and roughhousing. It’s amazing how gentle Klaus is with her especially when playing tug of war with a toy. He lets her win sometimes.

These two love to lay next to each other, something he never did with Otto; they tolerated each other at best.

She has turned Klaus into a gentle giant who by the way has slimmed down to 81 lbs from her keeping him so active. He was in the 90s at some point.

Marty and I look forward to taking Nelly up to bed with us each night. She snuggles in with her head next to ours and sleeps under the covers up to her chin, just like a human.

We wake up every day in that same position after spending the night listening to her snore and smelling the notorious frenchie farts. Lol.

Nelly was the right dog for me at the right time. She is there for me if I am stressed, frustrated, or sad. She really is an emotional support dog when I need her to be.

I finally have my appointment with a pulmonary specialist at Dartmouth Hitchcock on Monday.

I will have a cat scan and a pulmonary function test before my appointment with Dr. Stewart. I am nervous about this appointment.

This summer I am realizing living with lung disease is no joke. The humidity and wildfire smoke have significantly affected me more than the average person. It’s scary actually.

Some days I feel like a champ and others, like today, I’m inside our air-conditioned home still heavy-chested from the humidity. it makes me tired.

We sold our solo stove fire pit since I can’t breathe in any kind of smoke anymore. Since we missed having “campfires” we got a gas one with the money from the old one.

I keep trying to give away my worries about this pulmonary appointment, but it’s been hard to do. I’ve had quite a few anxiety attacks out of nowhere so I know this is deeply embedded inside of me.

Either way the appointment goes, I know I’ll have to deal with it and keep learning to live my life accordingly. It’s weird I am hoping I “just” have lung disease and not anything worse.

Right now, while I am writing this post, I’m resting on the couch with Nelly and boy, is she is letting them rip. 😂

Have a good night guys. I tried out a new recipe earlier today, I’ll let you know what it is and how it came out.

Just an update, after a few brilliant thunderstorms last night, nothing flooded and it has stopped raining. Yay!

During the storms, we sat on the front porch since we both love thunderstorms. Neither of the dogs are afraid of them like poor Otto was.

I was sipping a cocktail when our friend Martin walked over to join us. It was beautiful out with a sunset that was a gorgeous shade of orange pink.

From a distance we could hear thunder and see lightening in the dark sky. The air was cool and refreshing after a swelteringly hot day.

Right now, we are enjoying coffee and tea on the front porch in the sunshine for a bit before we start production, banking and deliveries. Klaus and Nelly are loving it as much as we are.

Thanks for your positive thought and prayers. I rarely ask for such a thing but felt I needed to yesterday.

I am writing this on my phone so I apologize for any grammar mistakes. Happy Friday and seize the day! ☀️

I haven’t had a panic attack for months but when Marty said he needed to make a delivery over Bromley Mountain to a restaurant called Johnny Seesaws over with early. I could feel my anxiety building.

Arlington got very lucky with the last devastating rainfall that destroyed towns 25 minutes away leaving them underwater.

During the storm a few days ago, everyone held their breaths hoping this was not going to be another “Irene,” a storm from a few years ago devastating our area.

I looked at the forecast for the next 24 hours and it’s looks very scary again since water in rivers and streams are already very high.

I just got over the panic attack and while writing this short post.

Please say a little prayer for Vermont today who has been in national news earlier this week regarding the devastation that occurred.

Thanks.

I was convinced to become the Arlington School District’s food service director back in 2005.

I say convinced because others thought I’d be good at it. I never had such a position before it even applied for the job. Boom, it happened in a flash.

I said yes because I saw the position as an opportunity to make a difference in our schools and town. I became excited and very nervous.

I wanted to change the school lunch program in a few different ways. I wanted to offer three choices of food to anyone getting lunch; whether they were categorized as free, reduced and full price.

I took away all ala carte items that only kids with money could purchase leaving the free and reduced kids to only have one choice and everyone knew they were poor. Not on my watch.

I also took away desserts every day and saved them for special occasions like it was back in the old days.

I watched too many kids before I took over get the lunch just for the dessert and dumped the rest of the tray.

I wanted to offer a hot lunch, a sandwich, wrap, or panini, and a salad. I made sure that there was something for all kinds of eaters; even the picky ones.

I also wanted to introduce the kids to new and unfamiliar foods to them. I gave them small try-me cups to taste what I was serving, even to the brown baggers who seemed to like that.

Long before farm-to-school lunch in the Northeast, I worked with a local farmer and purchased rejected fruits and vegetables which couldn’t be sold due to their looks.

We turned those ugly ducklings into delicious food and baked goods. Yes, it was more work, but most of my employees were high school students and loved working with me.

I taught the kids what seasonal eating was. When they begged for watermelon in January I told them it was citrus season and offered them many varieties which I could afford through a fresh fruit and veggie grant.

Lastly, I wanted the teachers and staff to order lunch from us. I held events that invited parents and grandparents to the elementary school to eat with their children.

Parents would tell me on Parents Night at a school how they loved hearing about what their child tried for lunch.

Many parents told me they had no idea themselves what a “Three cheese focaccia melt with pesto and tomatoes”’ was but their kid loved it! This made me very happy!

One of the most popular salads was the Waldorf Chicken Salad on greens and a breadstick. Not something you would expect from elementary, middle, and high school students. Teachers adored it too.

When the little ones would ask me what a Waldorf salad was I would explain it like this.

“A long time ago there was a very fancy hotel in New York City called the Waldorf Astoria.”

“Back in 1893, a man named Oscar came up with a new salad for their fancy schmancy restaurant.”

Their eyes got big when I told them theatrically, “The salad you are having tomorrow is the same one that was served to the fancy people eating in the fancy restaurant who were staying at the fancy hotel.”

One boy asked if it was the same salad and if it would be ok to eat, meaning it was from 1893. I told him the one I make is exactly the same but freshly made. He looked relieved.

Next, I told the kids what was in the salad. The salad had chunks of apples and grapes, which I already know they loved.

I couldn’t add walnuts to the salad due to the no nuts policy. I omitted telling them about the celery, it only takes one little thing to make a child turn their nose up to something.

The salad also had chicken for the needed protein and a special dressing. They nodded their heads and said they would sign up for it the next day. Yay!

Whenever I make Waldorf salad with or without chicken, I think of how lucky I was to feed those kids new and exciting food.

Now those kids are adults and parents. Whenever I see them they tell me how they missed my cooking. ☺️

What an awesome thing to be able to open their eyes to trying new things they never wouldn’t have as an opportunity to.

I wonder if they are doing that with their own kids?

I was convinced to become the Arlington School District’s food service director back in 2005.

I say convinced because others thought I’d be good at it. I never had such a position before, I never even applied for the job. Boom, it happened in a flash.

I said yes because I saw the position as an opportunity to make a difference in our schools and town. I became excited and very nervous.

I wanted to change the school lunch program in a few different ways. I wanted to offer three choices of food to anyone getting lunch; whether they were categorized as free, reduced and full price.

I took away all ala carte items that only kids with money could purchase leaving the free and reduced kids to only have one choice and everyone knew they were poor. Not on my watch.

I also took away desserts every day and saved them for special occasions like it was back in the old days.

I watched too many kids before I took over get the lunch just for the dessert and dumped the rest of the tray.

I wanted to offer a hot lunch, a sandwich, wrap, or panini, and a salad. I made sure that there was something for all kinds of eaters; even the picky ones.

I also wanted to introduce the kids to new and unfamiliar foods to them. I gave them small try-me cups to taste what I was serving, even to the brown baggers who seemed to like that.

Long before farm-to-school lunch in the Northeast, I worked with a local farmer and purchased rejected fruits and vegetables which couldn’t be sold due to their looks.

We turned those ugly ducklings into delicious food and baked goods. Yes, it was more work, but most of my employees were high school students and loved working with me.

I taught the kids what seasonal eating was. When they begged for watermelon in January I told them it was citrus season and offered them many varieties which I could afford through a fresh fruit and veggie grant.

Lastly, I wanted the teachers and staff to order lunch from us. I held events that invited parents and grandparents to the elementary school to eat with their children.

Parents would tell me on Parents Night at a school how they loved hearing about what their child tried for lunch.

Many parents told me they had no idea themselves what a “Three cheese focaccia melt with pesto and tomatoes”’ was but their kid loved it! This made me very happy!

One of the most popular salads was the Waldorf Chicken Salad on greens and a breadstick. Not something you would expect from elementary, middle, and high school students. Teachers adored it too.

When the little ones would ask me what a Waldorf salad was I would explain it like this.

“A long time ago there was a very fancy hotel in New York City called the Waldorf Astoria.”

“Back in 1893, a man named Oscar came up with a new salad for their fancy schmancy restaurant.”

Their eyes got big when I told them theatrically, “The salad you are having tomorrow is the same one that was served to the fancy people eating in the fancy restaurant who were staying at the fancy hotel.”

One boy asked if it was the same salad and if it would be ok to eat, meaning it was from 1893. I told him the one I make is exactly the same but freshly made. He looked relieved.

Next, I told the kids what was in the salad. The salad had chunks of apples and grapes, which I already know they loved.

I couldn’t add walnuts to the salad due to the no nuts policy. I omitted telling them about the celery, it only takes one little thing to make a child turn their nose up to something.

The salad also had chicken for the needed protein and a special dressing. They nodded their heads and said they would sign up for it the next day. Yay!

Whenever I make Waldorf salad with or without chicken, I think of how lucky I was to feed those kids new and exciting food.

Now those kids are adults and parents. Whenever I see them they tell me how they missed my cooking. ☺️

What an awesome thing to be able to open their eyes to trying new things they never wouldn’t have as an opportunity to.

I wonder if they are doing that with their own kids?