A Dog and His Ball........And He Lived Happily Ever After!

This is Franz!

He is our grand-dog

Franz is a Rottweiler who was rescued on the side of a very busy highway by our daughter-in-law Catherine. Now Catherine was raised on a ranch in Texas, so she is not fearful of much. When she spotted this poor young puppy wandering in and out of traffic, she pulled over on the side of the  road and coaxed him into her car. Now, I would have been scared to death of him. Normally, big black dogs scare me and especially Rottweilers.

Franz swimming under the watchful eye of his Mom and Dad

Miss Catherine immediately drove to the Vet's office and had this little guy checked out and ensured he was now fully vaccinated and passed all of his medical tests in order to receive a good bill of health!

Keeping his eye on the Ball

You know how they say that animals know when they are in good hands, that they are safe and have been rescued from a wayward life? Well, it is very apparent that Franz knows he is loved. He found himself smack dab in the middle of a loving family, just by chance, and is now living the good life!  He goes everywhere with his adopted family. He runs on the ranch, where he has lots of puppy pals, he sleeps in air condition, he receives lots of hugs and kisses from Abbs and Noah and he obviously enjoys coming to Grandma and Papa's house to take a summer dip in the pool!

Yes, ole Franz is a gentle soul.

A rescued puppy who has become a beloved pet in the Smith household!

OPEN YOUR HEART AND ADOPT A PET!!

These are perfect to serve after a day of chillin' in the pool!

Estelle's Beef Brisket Quesadillas

The Brisket

1 4-lb beef brisket, trimmed

1 T chili powder

1/4 t garlic powder

1/4 t onion powder

1 t cumin

1/2 t coarse ground black pepper

1 T brown sugar

1 cup smoky barbecue sauce

1/2 cup beef broth

The Quesadillas

1 large onion, chopped and sautéed

4 cups cheddar cheese, shredded

4 cups pepper jack cheese, shredded

1 (16-oz) can refried beans

7 extra large (burrito-size) flour tortillas

To prepare the brisket, preheat the oven to 350°F. Place the brisket in a large casserole dish or roasting pan; set aside. Combine the chili powder, garlic powder, onion powder, cumin, black pepper, and brown sugar in a small bowl. Rub on both sides of the brisket.

In another small bowl, combine the barbecue sauce and beef broth. Pour over the brisket. Cover the dish or pan with foil and bake for 3 hours. Remove the foil and bake for 1 more hour, or until fork-tender and the liquid has reduced. Allow the brisket to cool then cover and refrigerate it (in the remaining sauce) for 24 hours.


To prepare the quesadillas, preheat the oven to 250°F. Remove the brisket from the fridge and discard any fat that may have accumulated on the surface of the liquid. Place the brisket on a large cutting board and cut the meat, against the grain, into 1/4-inch thick slices. Place half of the brisket slices into a large saucepot with half of its liquid. Heat on low and break up the meat slightly. (Place the other half of the meat and the liquid, if desired, into a zip-top bag or an air-tight container and freeze for later use.)


Lay out 7 flour tortillas. Spread a thin layer of refried beans on one half of each of each tortilla. (Use the whole can.) Divide the warm brisket over the beans. Top with the sautéed onions and cheese and fold up the tortillas.


Pour about 1/3 cup of oil in a large sauté pan or griddle and set the heat to medium-high. Gently place the quesadillas in the hot oil and brown each side. Keep the finished quesadilla warm in the oven and repeat this process until all the quesadillas have been fried. Slice each quesadilla into 4 wedges and serve.