When we stay home idly listening to the TV blasting behind us, we hear "global warming" all the time. But the last few days certainly do not feel like "warm" at all to us. While those in Beijing can blame the snow storm on rain experiment, but we never hear the HK government fire anything up the sky other than fireworks. So the welcome wintry gust is probably the work of mother nature after all.
As this cold spell continues, there's nothing better than the smell of freshly baked cookies and cakes. Mum and dad are baking more nowadays, after all you don't want to switch the oven to 180C when the kitchen is already 35C. It's a different matter when the kitchen is 15C.
You probably wonder what goes into the doggy biscuits which drive us all crazy. You might be surprised that our treats are very similar to the ones for human consumption, the major differences are
- No Chocolate, use Carob in situ - one of the most popular human desserts is dogs' worst enemy, the theobromine in cocoa is a killer. You can read more here. Carob is a safe alternative but apparently tough to find in Hong Kong. If you find it in Hong Kong, let us know. Ours are from friends in far away places.
- No Raisin - Nobody knows why, but never feed grapes or raisins to us. So choc n' raisin cookies are out for us. You can find some dog biscuit recipes with raisins in the web but as in human recipes you never know if they have gone through the trial process.
- Less sugar or no sugar - most of the recipes use honey instead. Honey is a lower calorie and more nutritious alternative. Sugar will make us fat and rot our teeth.
Spices and herbs - cinnamon, nutmeg and vanilla extract.
Quality dog biscuits should be fit for human consumption, just a harder and healthier alternative. Get your mum and dad to start baking. It's fun and delicious.