on her website it calls that this recipe is pet friendly...which you can see is not
http://www.rachaelraymag.com/images/...dr_hdr_pet.gif
Rachael Ray
From Every Day with Rachael Ray
February-March 2006
Puppy Love
You can never replace a loved one, but you can learn to love again.
I miss my girl Boo every minute of every day. Boo was more than a dog; she was a true companion. I can still hear her talking away, snorting and grunting in the background of my busy life. When she passed away suddenly, I became obsessed with finding her again.
My husband John posted open letters on the Web, asking breeders if they had any red-nosed pit bulls like Boo, dogs born after she had passed on. We spent weeks looking at thousands of puppies. All were precious, but none were "Boo-like." Then we saw her: a little girl with a wrinkled, worried look on her face and a gentle smile, born just after Boo had passed.
She is so precious! She has the same white stripe down her nose, but this Boo has a dot in the middle of her forehead—a Bindi Boo! Who knows? Maybe Boo is in there. At the very least, Boo is giving our puppy a lot of pointers from Up Above, because we are putty in her paws!
We call our new girl Isaboo. Isabella was always my favorite name for a girl, and Boo was my favorite girl, so we combined the names and got "Isaboo." She started taste-testing my newest cookbook right away. We have another really good eater here! Arf-O! (Yum-O!)
http://www.rachaelraymag.com/images/...sorangedot.gif Isaboo's Butternut Squash Mac and Cheddar
5 SERVINGS
This recipe was inspired by Boo. I know it sounds odd, but my girl loved butternut squash! One of the most comforting traits of our puppy Isaboo is that she's crazy-nuts for butternut squash, too. Using frozen squash makes this sweet, creamy pasta possible year-round.
Always check with your vet about which foods are appropriate for you to share with your pet.
Salt
1 pound small ridged tube macaroni, such as tubetti
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
1/2 medium onion
3 tablespoons all-purpose flour
2 cups chicken broth
One 10-ounce box frozen cooked butternut squash, thawed
1 cup heavy cream or half-and-half
2 cups shredded sharp cheddar cheese (8 ounces)
1/2 cup grated Parmigiano-Reggiano cheese (a couple of handfuls)
1/4 teaspoon freshly grated nutmeg (eyeball it)
Freshly ground pepper
1. Bring a large pot of water to a boil. Salt the water, then add the pasta and cook until al dente.
2. Meanwhile, heat a medium heavy-bottomed pot over medium heat. Add the EVOO, 1 turn of the pan, and the butter. When the butter melts into the olive oil, add the thyme, then grate the onion directly into the pot with a handheld grater, such as a Microplane. Cook the onion for 2 minutes, then stir in the flour and cook for 2 minutes more. Whisk in the broth, then stir in the butternut squash and heat until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses and season to taste with salt, nutmeg and pepper.
3. Drain the cooked pasta, return it to the pot it was cooked in and add the sauce. Stir together and serve.