Our North West meet up took place on Sunday 7th April 2019 at the Botanical Gardens in Southport. We were joined with owners, breeders and enthusiasts of Coton de Tulear. All our white bundles of fluff got on so well and what a beautiful sight it was to see so many ‘meringues’ among a backdrop of beautiful laid out coloured flower beds. There were 18 dogs, Bolognese, Coton de Tulear & Gabby the Shar Pei .
We had a lovely walk around the park and then sat outside the dog friendly café. It was so nice soaking up the sunshine that was beginning to break through the hazy clouds. A kind assistant from the Cafeteria judged the most handsome boy and the prettiest girl. We went on and had a competition for the dog with the waggiest tail and the most well behaved dog.
Shirley Hewitson brought homemade treats for the doggies. Suffice to say all the dogs enjoyed them even the odd ‘poor eaters’ came back for more and more. Shirley says people wanted her recipes so we are giving you the recipes below.
Afterwards some people went to the local dog friendly pub next door where many of us had lunch and made new friends and talked about our beloved dogs. All in all what a lovely day we had.
Visit the club facebook page to see more lovely pictures of the day www.facebook.com/BologneseDogClubUK
TUNA LOAF (for Doggies)
2 Tins of tuna in oil
160g of flour (wholemeal or plain)
1 garlic clove
Add 2 tins of tuna in oil (use the oil) put in a bowl
Add 2 eggs
Add 160 grams of flour
Add 1 crushed garlic clove
Mix everything together to form a thick paste-like consistency.
Spread out on a large plate and microwave for 4 mins, turn over and cook for another minute. Leave to cool and then cut up in to cubes. (can be frozen)
LIVER CAKE RECIPE (for Doggies)
1lb (450g) raw liver (lambs, pigs or ox)
1lb (450g) wholemeal flour
One teaspoon of vegetable oil
Dash of milk
Liquidise liver with eggs, milk and oil in blender until smooth. Add to flour and mix well. Put into a microwave dish and cook on full power for about 6-10 minutes. When cooked, the cake should bounce back when pressed lightly. Cut the cake into slices or small cubes and freeze. Take out of freezer when required and defrost fully before use.