Rice Stuffing (with bechamel sauce!)

In my Christmas post I included a Rice Stuffing as part of the menu. Here is that recipe. I created it because I wanted stuffing but since we weren’t having potatoes and were having Cornish hens there wasn’t gravy. So, of course, that means you can’t have stuffing – because you can’t have stuffing without gravy. Then I also wanted to serve something lighter than potatoes and rice is always a good swap. Next thought was – what about a rice and stuffing together? Yeah, that could work. So I consulted my food friend (at Destination Delish ) and she said my idea sounded delicious and I should add a bechamel sauce. Perfect!

For the bechamel sauce I mainly followed this recipe: Bechamel Sauce. You can google or pinterest to find a version that works for you, or just read a few and make your own. It’s not hard at all, but does take some babysitting. For a minute or two I wasn’t sure it would thicken up – or I thought it was as thick as it was going to get – but then all of a sudden it really thickened up and was amazing! It’s so good be careful not to just sit and eat it with a spoon! haha



Rice Stuffing 

3 carrots, peeled and diced 

2 celery stalks, diced, remove leaves 

2 cups rice (I found a brand that had brown, wild and red all in one. I would say  use at least a cup of wild and a cup of brown but you can mix it up however you prefer) 

 3 cups chicken or vegetable broth 

2 Tbsp butter 

4 cups, plus about 1 cup Bread Stuffing (you can make your own or I just bought a bag at the grocery store in the bakery section, use plain white bread)

Béchamel  Sauce 

3 Tbsp butter 

3 Tbsp flour 

2 cups cream (which I found out is just about exactly 1 pint) 

1/2 white onion, diced well 

1/4 tsp nutmeg 

1/4 tsp sage 



1. Cook the rice according to package (or done, mine was a few minutes less that what the package said) use the broth instead of water. Drain most of the excess liquid but not all.

2. Saute carrots and celery in butter until tender 

3. Make Béchamel Sauce According to that site, only add in extra S&P and nutmeg and sage per above ingredients and to taste

4. In a large mixing bowl stir together rice and carrots and celery and add some S&P and mix in the sauce

 5. Add 4 cups bread stuffing and mix well 

6. Add mixture to a casserole dish (9×13 or about that size) and top with more bread stuffing – just enough to layer the top
At this point you can cover and refrigerate to make the next day. 

 7. If made ahead, take out of fridge, add about 1/2 cup broth over dish, and bring to almost room temp. Cover with foil and bake at 375 for 30-45 min or until well heated through. Uncover and bake for 10 min more. 




 This dish is worth the extra time to make your sauce and add it all together and bake. Creamy, comforting, heavy and light at the same time- yum, just amazingly yummy. 

Cornish Hens

Christmas Day we host – it varies between parents and parents plus a few extended family.    My menu usually switches too, since I like to cook and love to mix things up. I used to do a ham, potatoes, pasta salad – that was the same for a few years. Then I decided to mix it up and not keep with the same menu like so many other family get-togethers do. One year was beef tenderloins with three sauces (horseradish, blue cheese, garlic and parsley puree), last year was ham but with many sides like roasted sweet potato chopped salad and rice dressing (Christmas Day Menu 2014). This year was Cornish hens – delish! I made them, for the most part, the way my parents make them – and it only took three phone calls to my dad.


Christmas Day 2015 Menu

App: Cheese, Meat and Cracker Tray

Salad: Tequilaberry Salad (I had my mother-in-law bring because I’ve never made this and she makes the best I’ve had)

Sides: Creamy Rice Stuffing (post coming soon) California Medley Bake, Creamy Mushrooms, Apple Cran Relish (I’ll post this one below) and nice simple buns from the grocery store bakery

Dessert: assorted Christmas treats and chocolate orange cake with orange buttercream


Set your table pretty (forks on the left!)and take some extra time to fold napkins. Watches these- it really doesn’t take too much time to get that extra WOW when your guests arrive. 

Christmas Tree


OK, Cornish Hens…

One hen per person. Ideally you would make these for like 2 or 4 people but if you have up to 7 like I did it can be done. I say that because you need plenty of room on a baking sheet or roasting pan for the birds to cook properly. Also, because they take some prep time and if you’re doing a lot you may get overwhelmed.



Onion (I use white but yellow would probably be fine too)



Ground Sage

Poultry Seasoning


White Wine

Twine – ask if you can’t find it at your grocery store (I had to ask)


Shallow baking sheet or roasting pan



Thaw your birds if frozen, place in fridge a few days prior to the cooking day (my seven birds took two and a half days in the fridge to thaw) give them space in the fridge – not super tight together.

Chop your onion and celery (for 7 birds I used about 5 stalks of celery and one and a half onion and had a little leftover)

Stuff the birds with the chopped onion and celery

Truss your birds – this means with the twine tie the legs together and you can either tie the wings too or do what I do and make little slits in the birds breast skin and tuck the tips of the wings into the slits. I like this way more than tying because its easier and then there is less twine for people to remove when eating.

Cover a baking sheet or roasting pan with foil and place birds, well spaced, breast side up.

Spread butter on the birds and season with S&P, sage and poultry seasoning.

Bake at 350 for 1-2 hours (follow pkg instructions) depending on how many birds and what else you have in the oven will really influence the baking time. So start checking after 45 min. They are done when juices run clear or, what I do is pull one leg a little and peak – no pink? they’re done!

Oh – baste once or twice during baking with white wine.

Let sit 5-10 minutes before serving.



Serve along side this relish!


Apple Cran Relish

In a food processor grind 1 pink lady apple (cored, leave peel on), 1 orange (just fruit, no peel), a heaping cup of fresh cranberries, 1/8 cup cup sugar, large splash of lime juice, 2 large “squeezes” of honey. This can be made the day beforehand.

I think Cornish hens are a great special dinner to serve. Most everyone likes chicken, and this is really just a fancy way to serve chicken. Many people haven’t made Cornish hens and they are fairly easy to make – you can mix up the seasoning if you like – lemon and rosemary would be a good swap for the sage and poultry seasoning. Or if you’re looking for a good New Year’s Eve dinner for just you and your “special someone” try these out! If you get lost on any part just google a few Cornish hen recipes and you’ll be fine. Trust me – these hens are tasty, fun, and easy.












Holiday Punch – “Naughty” and “Nice” varieties

If you are hosting guests at all this holiday season you will definitely want to make this holiday punch for them. We hosted a holiday party with friends and family this past weekend and although many guests had wine and beer everyone who had this punch LOVED IT! Seriously loved it, I had many “what is this?” And “can I get this recipe?” And “oh my gosh, what did you put in this punch!?!” 


“Nice” (n/a)
1 can frozen, concentrated orange juice
1 can frozen, concentrated lemonade
1 regular sized jug of cranberry juice (I used a cran/apple/grape because I couldn’t find just a cranberry)
about 1 liter diet sierra mist (taste and add more or less)
*can add water too if needed

1 can frozen, concentrated orange juice
1 can frozen, concentrated lemonade
1 regular sized jug of cranberry juice (I used a cran/apple/grape because I couldn’t find just a cranberry)
1 bottle champagne
*can add water too if needed

Lemon or Orange wedges
I put a cranberry, lemon wedge, cranberry on toothpicks


I also made fun ice by placing a couple cranberries and a small sprig of fresh rosemary into ice cube tray and filling with water. Then I used these for the ice in the punch bowls.


Enjoy! Both varieties tasted very similar so don’t think you’re missing out if you only make the “Nice” one!

Christmas Bark

Holiday baking is under way at our house. Today I spent the day planning Christmas and holiday menus and making some holiday season treats. My husband and dogs helped out too (well, sort of, they kept me company in the kitchen). 

I have two holiday treats for you this week. The first is this Christmas Bark which my favorite blogger and friend from Destination Delish responded to my snapchat of it saying “that looks like the bomb diggity!” Hard to believe, but it tastes even better than it looks. IF you manage to not eat it all immediately after making it, this makes the perfect treat for work, neighbors, parties or any of those other lucky friends of yours that you swap holiday cookies or treats with. It’s pretty, festive, delicious, unique, you can add other ingredients or swap what I used to make it your own and the best part? It couldn’t be easier to make! Seriously! It’s super easy and quick! 



 1 pkg white almond bark (At least 20 oz) 

1 pkg Christmas M&M’s 

7 or so candy canes

1 and 1/2 rows golden Oreos 

1 and 1/2 rows mint Oreos 



1) I like to prep all my ingredients first, so…

Pour m&m’s into a bowl

Unwrap candy canes, place in a zip top bag, pound with a heavy utensil to crush and pour into a bowl

Put Oreos into a zip top bag, crush and pour into a bowl

2) Melt the almond bark…

I prefer to use a double boiler to melt almond bark. It melts it nice and evenly. If you’ve never melted almond bark keep three things in mind: 1. Melt low and slow 2. Stir often 3. Do not get anything wet in the bark! 

3) Lay parchment paper on the counter and mix ingredients and spread out til hardened. Now this part can be done two ways. Today I tried each and I can’t really say one is better than the other. Option One: Put some of the ingredients into the bark and fold in, then spread out and top with the rest of the ingredients. Or Option Two: Spread out the bark then top with ingredients. Either way make sure your toppings are evenly spread out and you may have to lightly press in with your finger or back of a spoon. Let completely cool and harden. 

4) Break into pieces and store in air tight container

You can try pretzels, nuts, other candy, other Oreos or cookies – you really can’t mess this up! Try some variations and have fun with it. Christmas Bark makes a pretty gift and if you’re like me and not a great cookie baker its a perfect holiday treat to make. Enjoy! 

Later this week I’m posting the most amazing, most delicious, most crave-able bars ever!!!!!! Almond Bars!!!! 

Pumpkin Bars

What a great Thanksgiving weekend I had! Finished a 5k Thanksgiving morning, went to two family dinners, then Friday through Sunday had a “girls getaway” weekend in Walker MN at Chase on the Lake resort! Then spent Sunday evening putting up Chrstimas decorations. So many wonderful things to be thankful for! 

The 5k I finished was downtown Minneapolis and it was crowded. But, since the whole street was blocked off, there was plenty of room for runners and walkers. I PR’ed too, so I was super excited! 29.42! The snow and wind held out for the most part, and it was only really chilly on the course by the river. Otherwise a really fun and exciting course, event and race. 

The course was through downtown which was fun to see as you are running, and since it’s the holidays everyone was in a great mood. I’m definitely going to sign up for this Turkey Day 5k next year! 

After eating way too much food at TWO Thanksgiving dinners I packed my car with too many bags, food, my niece and two of her friends and we headed up to Walker MN for a girls spa weekend. She got a groupon for four of us to go to Chase on the Lake for two nights and get a massage! Awesome! 

We had a suite/condo for our room so that was extra perfect for four of us. We had fun at happy hour, in the hot tub, at the spa, walking around town shopping at all the fun little gift shops, and the views were beautiful! 

Saturday was small business day, so a lot of the shops had specials. I got just about all my Christmas shopping done (the rest I finished online today – it is cyber Monday after all). 

Now that the holiday season is ramping up I’m swamped, of course, but I’ll try to get a full review of Chase on the Lake posted. Overall I liked it and would go back, but there were definitely a few areas they could improve upon there. 

Ok well I suppose I should post the pumpkin bar recipe that I planned to post for you now that I’ve shared all my Thanksgiving adventures. These bars are inspired by a former coworker’s mother’s recipe. Her’s included nuts and raisins, I skip those. They were super easy to make, moist, delicious, and really good at disappearing, if you know what I mean. Yummmmmmm!!!!!!!!!!

Pumpkin Bars

Bar Ingredients

2 cups sugar

3/4 cup oil

4 eggs

1 can (15 oz) pumpkin

1/2 tsp salt

1 tsp baking soda

2 tsp baking powder

2 cups flour

1 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger 

Cooking spray or Crisco 

Frosting Ingredients 

3 oz cream cheese

3/4 stick of butter

1 tbsp milk

1 tsp vanilla extract

About 1 3/4 cup powdered sugar (may need more or less) 

Steps for Bars

1. Mix all dry bar ingredients in a mixing bowl

2. Mix all wet bar ingredients in a mixing bowl

3. Combine the dry and wet bar ingredients

4. Grease a jelly roll pan and pour in batter

5. Bake at 350 for 25 minutes or until it passes the toothpick test 

6. Cool completely (I cool in the pan on a wire cooling rack)

Steps for Frosting 

1. Mix all wet frosting ingredients together, blend well

2. Add powdered sugar until desired consistency 

3. Devour – I mean frost the bars

4. Let the frosting set and cool somewhat, then slice into desired size, remove from pan and eat or store (I store in the fridge) 

I hope you had a fantastic Thanksgiving and are planning on a grand Holiday season! I’m already drafting my menus for all the parties and gatherings! 

Waffle Bar – Go Ahead Serve It Up This Weekend!

Writing a post for you has been on my “to do” list now for two weeks. It’s not that I don’t have any content to share with you – I’ve just been super busy! I’m three weeks into a new job, just finished my 5th 5K of the year (or 5th ever I should say), decorated the house for Halloween, been having a great time with Wildtree parties and growing my business there, and then all the usual “life” things – husband, dogs, house, working out, cooking, baking, cleaning. Ahhhhh, it’s definitely fall now so that means lots of baking and holiday events – family, friends, etc. Are you ready? I’m usually more prepared by now, but I’m usually over-prepared too. So this year I’m going to attempt to get things done early and if I don’t I’m not going to worry about it.

Anyway, I was thinking what I can quickly share with you to at least get a post out here but still be able to get to bed at a somewhat decent hour since I still have one more day of work this week and I pushed myself pretty hard at the gym tonight so I’m sore. So, I’m sharing with you a fun breakfast to serve – sure the waffles take some time but the rest is super quick and couldn’t be easier. This weekend surprise your family/household with A WAFFLE BAR!


My husband and I had this a couple weekends ago and it was fun, filling, and oh so tasty!


Make some waffles – Belgian if you can

Raid your cupboards and fridge for any and all possible toppings!


Chocolate chips

Fruit – bananas, strawberries, blueberries

Mallow Bits



Powdered sugar

Pumpkin pie spice


Cool whip/Whipped cream

Peanut butter


Spread everything out – put things in smaller serving bowls – make it look like a waffle bar buffet! Then everyone tops their own waffle. Who doesn’t love waffles? Especially when they are topped with everything but the kitchen sink!

Train Cake for 2 Yr Old Birthday

A friend of mine’s grandson is turning two and LOVES trains! She asked if I would do a custom cake for his birthday party.  Of course! 


Cake Details
Half sheet white cake
Buttercream frosting
Train track, lake, tunnel, sky


Since the decorating was quite time consuming,  I used box mixes for the cake.  I always use Duncan Hines when available. A half sheet cake equals 3 box mixes. Bake at 350 til done,  about 45 min.  My pan was a very light weight Wilton 12×18 pan. I also added blue sprinkles to the batter to make it just a little more fun.  Spray the pan and fill 1/2.


I just made a simple buttercream and colored it blue and green. Simple buttercream – softened butter and vanilla blended until smooth,  add milk and powdered sugar until desired taste and texture. (At least 3 sticks butter, 9 cups powdered sugar, 2 tsp vanilla, 6 tbsp milk – but I don’t measure – just blend the butter and add sugar or milk til right. )


Always sketch out your design before you start frosting.



Pine trees – writing icing
Sun – melted butterscotch candy with yellow sprinkles
Lake – melted blue jolly rancher candy with blue and silver sprinkles  (as it was hardening I also took a toothpick to make tiny waves)
Train track – red licorice, crumbled graham crackers, kit kats (I had to use a little frosting to secure the kit kats to the licorice)
Tunnel – melted chocolate bark, pour on parchment paper in a rectangle, place another parchment sheet on top and once beginning to harden wrap around a wine bottle and place in fridge (I needed to trim off the jagged edges)
Rocks by lake – some nut, raisin mix from the bulk candy section – candy rocks would be perfect too


Such a fun cake to create!  I hope her grandson loves it! (And maybe I’ll get more cake orders🙂 )


A Few Restaurant Reviews: Sedona and Scottsdale AZ

If you follow me on Twitter, Instagram or Facebook you already know about my recent trip to Sedona. It was fantastic! Apologies to anyone from Arizona, but I really never knew it was so beautiful! My friend, whom I traveled with this past week, had been on this trip before so she knew the sights we had to see and was open to trying out  any restaurant I picked! What a great trip. 

Yes, behind me is the famous white line that bikers ride. Look it up – so crazy! 

We landed in Phoenix, picked up our sweet ride for the week, and headed straight to Sedona. The whole way there were views of mountains and cactuses (or is it cacti?). 

This is what you see your whole time in Sedona. 

I’ll also post about the sights and the city itself but for this first Sedona post I thought I’d review the restaurants we dined at there as well as one we finished our trip with in Scottsdale. 

Creekside Restaurant, Sedona AZ 

Our driver on the Pink Jeep Tour (yes I’ll post about that attraction later) recommended Creekside for dinner and I’m so glad we listened! 

Our food was fantastic, the atmosphere was perfect and the service was top notch. We started with the mushrooms served in a small cast iron pan with an amazing mix of garlic, scallions, and other spices. For dinner I had the braised beef with puréed sweet potato and roasted root vegetables and my friend had the most delicious chicken breast I’ve ever tasted. The braised beef was perfect. Really nothing much more I can say – it melted in your mouth and the flavor was homey but just fancy enough to be something that may be hard to replicate. The chicken breast was pan seared with a very light coating of bread crumbs, but the buttery flavor to it is what made it to die for. As we were finishing up our mushrooms our server noticed a praying mantis walking along our table (we were outside on the peaceful patio) and he said something to someone inside at the bar and a cowboy-like character came to our table and scooped up the little guy and set him free outside the patio walls. I would most definitely recommend Creekside if you are going to Sedona! No complaints, only praise for this eating establishment. 

Hideaway House, Sedona AZ

 I found this place on Trip Advisor. We went there for dinner after an appetizer and some drinks at our hotel’s restaurant. The atmosphere was really cute – think local bar meets Italian place meets rustic charm. They used a dumb waiter to get the food up to the restaurant from the kitchen and the decor was really cute and charming. The service was ok – our server was nice and all but she put our orders in wrong and over an hour later realized it when she tried to serve us the wrong dinners. Then brought our correct dinners now about an hour and twenty minutes after we arrived. The food was probably good, but after all that and a long day I was just too tired to even care. Other than a jokingly apology she didn’t even seem to care we were there for so long. She also never refilled our drinks – not even our waters. The views may be good here and the food smelled wonderful but the service was awful. So if you want to risk it for this charming rustic Italian restaurant with a great view go ahead, but make sure you aren’t starving in case your meal is late to arrive. (There was the most darling old couple next to us – they seemed to have a great evening out and enjoyed every course. They were so cute!) 

Red’s at Sedona Rouge, Sedona AZ 

We stayed at this hotel, so appetizers and breakfast were easy to get for us, but even if you are staying somewhere else I would recommend stopping in to Red’s. The service was great – really friendly wait staff! 

Breakfast was so good and an awesome selection! Everything from oatmeal to omelets to corn flake French toast to chorizo breakfast burrito to eggs Benedict and more. So delicious and priced just right. The corn flake French toast was amazing! And you can pick whatever you want in your omelet – no limit! 

Good selection of appetizers on the small plates menu. We shared the cheese and meat plate and it was huge! A few kinds of cheese, couple meats, fig purée, and fresh berries. Yum! Great plate to share and sit and enjoy after a day out in the sun hiking and sight seeing. Oh, my friend said I should be sure to include in this post that I wrapped a slice of prosciutto around a wedge of cheese to eat. As I did this the first time she looked and me and asked “How did you know to do that?” I said I like meat and cheese together so why not just wrap it up and eat it? Have you done that? 

Cowboy Club, Sedona AZ 

So on our Pink Jeep Tour it was mentioned that this place had rattlesnake and cactus on the menu. Me, being the adventurous eater I am, just had to try those! We stopped in the Cowboy Club for some appetizers for lunch one of our days in Sedona. The cactus fries: think chewy zucchini but that doesn’t taste very good in a light crispy coating. Rattlesnake cakes: think consistency of crab cakes but more like a mushy chicken taste with peppers mixed in. Neither were very good, the dipping sauces were ok. Overall I would strongly advise NOT to go here! The service was just barely ok, the atmosphere felt cheap with cheesy western decor hung on everything and the lighting was really bright. Unless you are dying to try eating rattlesnake or cactus skip this place! If you do want to try some cactus juice in a drink I would suggest the little Mexican place across the street – although we didn’t go there it looked much better than the Cowboy Club

White Chocolate Grill, Scottsdale AZ 

Our last night we drove to Phoenix to have dinner, sleep and leave early in the morning. I reviewed various restaurants on Trip Advisor and after much searching and reading we decided on White Chocolate Grill in Scottsdale, just about 30 min from our hotel in Phoenix. 

This place was so good! It’s a small chain so I’m crossing my fingers it comes to MN! Great service, delicious food, very nice atmosphere. Nice and classy without being overly fancy. We each had a filet – my friend had a coconut mushroom and I had blue cheese and mushroom. Both were unbelievable!  I was stuffed but my friend ordered the white chocolate brownie and I was soooooo glad she did! Words cannot describe this dessert. Warm white brownie topped with a scoop of ice cream, then drizzled with chocolate syrup and some large white chocolate shavings. This meal was the perfect ending to our trip. Relaxing, delicious and memorable. (Side note: They had papers on the tables for your gum!) 

Mother’s Apple Pie

Today I bring you a classic apple pie recipe. My parents just love freshly baked pies and they made this last weekend and sent me the recipe along with their pictures. Enjoy! 



Apple Pie

Oven temperature 375°

(Put a pan on the rack below the pie dish to catch any overflow juices—especially if this is your first pie!)


Make two 9” pie crusts.  Put one in the pie dish.


Peel and core 4 large Granny Smith apples. (number of apples may vary with size of apple.  Goal is 6 cups sliced.

Mix with 1 tsp. lemon juice.


Mix together:

¾ cup brown sugar

½ cup white sugar

½ cup flour

¾ tsp. mixed cinnamon/nutmeg

pinch of Allspice (optional)


Blend mixture with sliced apples and put in pie dish.  Top with 2T cold butter, cut in pieces.


Cover with 2nd pie crust and seal edges.  Make slits in the top crust.

Brush top crust with 1T cream.

Sprinkle the top with a mixture of 1T sugar ¼ t cinnamon.

To prevent burning the edging, cover with edge all around the pie with aluminum foil.

Put the pie in the oven and set timer for 25 minutes.  Then remove foil and set time for an additional 25 minutes.

Remove from oven (pie should be bubbly), place on cooling rack, and let cool for 30 minutes

Number of pie pieces: 6 or 8 or 12, if you sliver it!


Yum! That looks and sounds delicious! I’m not a big sweet person (you would never guess since I post a fair amount of desserts) but couldn’t turn down a slice of apple pie! Last night my husband and I got invited out to Pine Tree Apple Orchard in White Bear Lake for a volunteer appreciation dinner. It was a beautiful orchard with lots of fun activities and a huge gift shop with all things apples. I volunteer a few times throughout the year for the Minnesota State Horticulture Society and they sure picked a great location for this event. They had a bonfire going and we ate in a barn-like building. After hearing one of the current owners share the great history of Pine Tree Apple Orchard my husband and I bought a bag of apples. I can’t wait to bake a great apple pie.

Halloween Bark

First of a couple Halloween recipes for you to make for a party, to share at work, or just to have around the house. It’s easy to make and looks really festive and fun! It’s almost too good and you won’t be able to stop eating it (don’t say I didn’t warn you)!



Halloween Bark

1 Pkg Chocolate Bark
1 Cup Candy Corn
1 Row of Golden Oreo’s, coarsely chopped
Sprinkles (Halloween themed or colored)

Melt chocolate (I prefer to use a double boiler but microwave can work too)
As the chocolate is melting get the other ingredients in order and set aside
Lay a large piece of parchment paper on the counter
When the chocolate is melted add 1/2 of the Oreo’s and 1/2 of the candy corn and mix
Pour/Spread the chocolate out onto the parchment paper
With a spatula spread out
Sprinkle the rest of the ingredients over the chocolate
Let sit until hardened
Break up into pieces for serving


One of the great things about this recipe is you don’t really have to measure and you can add in whatever you have around!  Nuts, pretzels, regular Oreo’s, other cookies – anything! 


This past weekend I did some light yard clean up and put out some fall and Halloween decorations. I don’t know exactly why, maybe it’s because that is how my dad was with his outdoor Halloween decorations, but I try to do mostly just fall decorations and save the Halloween ones for the week of Halloween or just the actual day.As I was unpacking my decorations I remembered that last year I bought a dog costume on sale – LINEBARKER. LOL! Sister doesn’t quite like it and when I put it on her she just froze. Silly dog. And Patches loves to pose for pictures. We took some dog pictures and enjoyed the fall afternoon.