Since William died I have a few irrational fears. One of which is that friends and family and even myself, as I age, will forget him. To help alleviate that fear, shortly after he died, I wrote a photo book about him from the time he was in high school up until the time he died. A few copies were printed and given, as gifts to those I knew would keep him safe in their hearts. It felt good to document those years. This blog is simply an extension of that book and I hope I never forget that.
Recently, a few friends have lost their beloved dogs. While I would never compare the loss of a person to that of a pet I can without a doubt say that the death of a much-loved pet is heart wrenching. It is sad and requires grieving. For some it is like losing an important member of the family. It brought to mind a “Will Story”.
One of the more touching “Will stories” has to do with his love and loss of our first dog, Colleen. Colleen came into our lives as a puppy when Will was just 16 months old. The two little tykes quickly bonded and grew up together rather inseparable. Doesn’t every boy just love his dog? Fast-forward 15 years and the price one pays for the love of a good pet is suddenly realized. Colleen is too old to fetch one more tennis ball and too sick for one more swim in Lake Elise. It is decision time. We waited for William to give the okay. It was important for him to be ready to say, “good-bye”. And as always the boy had a plan.
He wrapped her in his baby blanket and carried her into the Vet’s office. He took off his U.S. Navy St. Christopher medal and placed it lovingly around her neck. He gathered her one last time into his arms and gave the Vet a nod. I will never forget the tearful scene or the boy who whispered, “we will see each other again.”
I just bet every pet lover out there has a Christmas stocking with their Pet’s name on it. Look what Deacon is getting in hers. Good thing she hasn’t been too naughty.
Deacon’s Grain Free Dog Biscuits
3/4 cup buckwheat flour (did you know that buckwheat is actually a fruit seed related to rhubarb—me neither, but it is true)
1/2 cup almond flour
1/4 cup canned pumpkin
1 tablespoon peanut butter
Mix all the ingredients together adding more buckwheat flour if too sticky. Roll out on a flour dusted board to 1/4-inch thickness. Cut into desired shapes with cookie cutters. Bake on a parchment lined cookie sheet at 300F for 30 minutes. Makes about 2 dozen.