Rachael and her husband wanted a red-nose pit bull that resembled the dog they lost.
When they saw Isaboo, she looked so sad and they had to bring her home.
Izzy sleeps in the bed between Rachael and John. Rachael even makes Isaboo a dog-friendly meal for nearly every meal she makes. She’s loved and pampered.
But, in 2007, Isaboo got in a fight at the park with another dog. Reports say that the owners where not around and the dog was running loose in the park. The dog aggressively approached Isaboo and Rachael. After trying to shoo the dog away, the dog kept approaching. Rachael was bit in the leg by one of the dogs while trying to grab Isaboo.
And, in 2010, Isaboo got in a fight with another dog who was on leash, biting the other dog’s ear. Rachael and her husband paid for all medical expenses.
Rachael and her husband still love Isaboo, and even though she doesn’t have children, she has dogs. They are more careful when taking Isaboo to the park and when around other dogs.
Here’s the easy recipe for dog cake, courtesy of PeoplePets.
• 5 slices bacon
• 1 pound ground beef
• 1 pound ground pork
• 1 cup cooked barley
• 2 large carrots, peeled and grated
• ½ cup chopped parsley
• 1 egg
For the frosting:
• 1 slice of roasted beet – from salad bar, or roasted yourself**
• Splash of water
• 8 ounces cream cheese
1. Preheat oven to 350ºF.
2. Place bacon onto a baking pan and cook for 12 minutes or until crispy. Remove and allow bacon to cool; once cool, crumble into tiny pieces.
3. In a large mixing bowl, combine remaining ingredients with half of the crumbled bacon. Form into a heart-shaped meat loaf and bake for 45 minutes.
4. For the frosting, combine the beet and water in a food processor and purée; add the cream cheese and process until mixture is pink and smooth.
5. Place frosting into a piping bag to personalize your message. Sprinkle the remaining bacon crumbles on top as you would sprinkles or jimmies.
**To roast your own beets, preheat the oven to 400ºF. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut beets in quarters. Place the cut beets on a baking sheet and toss with extra-virgin olive oil, salt and pepper. Roast for 35 to 40 minutes.