Today you are nine. The truth is, you may already be nine. We chose April 24th as your birthday.
Like many other days of the year, I look deep into the brown of your eyes and remember the first time we met.
Oh Rainey, after losing Kama in twenty short days to cancer, you had awfully big paws to fill. She was our life. How could we love again?
And to think, thirteen days prior, I told Dave, “as cute as that puppy is, there’s no way. She will be a replacement for Kama.” But after one step in from our trip, the house was empty, the hole gaping. In the black silence my mind swung and the words flew, “we have to get that dog.”
That dog was you. And fate stepped in by way of kennel cough because you were released after being held under quarantine.
With Dave by my side and Aviana on my kneeled lap, you toddled from your cage and down the hall.
At six months old, how were you so calm? You sat and Aviana watched as you licked every of her tiny toes. That was all I needed; you were coming home. You were ours.
Our connection was instant and on a soul level. Much was broken but for the first time since saying goodbye to Kama, I felt a glimmer – a stir of life.
From that day forward, you were by our side through long hours of therapy, to make light of the heavy, and to lay silent when words failed.
After losing Aviana, you grieved hard. And because I’m your momma, I see you still do too. While it’s difficult to watch, we’re grateful to have and pull you in close.
You’re forever our girl Rainey. On your birthday I know it’s hard to differentiate from how we treat you any other day of the year, but we want to thank you. You are pure love and bring the same from your mommy and daddy.
“The best therapist has fur and four legs.”
~ Unknown
Banana Oat Dog Treats
Ingredients:
- 2 carrots, shredded
- 1 1/2 bananas, mashed
- 2 Tbsp. coconut oil, softened
- 1 large egg
- 1 cup brown rice flour
- 1 cup quick oats
Instructions
- Preheat oven to 350.
- Shred carrots on a grater.
- In a medium bowl, mash bananas with a fork. Add coconut oil, egg, brown rice flour, and quick oats. Mix until well combined.
- Line a cookie sheet with parchment or a Silpat.
- Turn dough onto a floured surface. If dough is sticky, add flour one tablespoon at a time.
- Using your hands or a rolling pin, flatten the dough to ¼” to ½” thickness. Cut into desired shapes and place on cookie sheet.
- Bake for 30 minutes. Cool on a wire rack or plate.
- Store in an airtight container for up to seven days.
