Speaking of canine friends,  I would like you to meet our other dog.

INTRODUCING TILLY aka: Nubsty, Caramel Cream Puff, Stretchy Mc Stretchster, Goose & Puppus (these are all the goofy nicknames she gets called round here – none of them have any significance attached to them whatsoever)

She is a 3 year old Golden Retriever,  and she’s one or two cards shy of a full deck, but we love her just the same.   And speaking of addictions, hers is the tennis ball.  She is a full on FREAK about tennis balls.  It’s embarrassing, really.  When you hold a ball up over her head, her teeth start chattering until you throw it.  She is especially fond of swimming for it in the pool.  Our sweet, mild-mannered girl will absolutely turn Pit Bull on your ass if you happen to be another dog wishing to go head to head with her in a tennis ball chasing contest.   My advice? Well, just don't.

Here she is after a full day of tennis balling:

And don’t worry, she’s not giving birth to a hedgehog.  That’s her favorite toy, Booda, down there by her tail.

See, there is Booda up on the left and "Wilson" the trusty tennis ball always nearby.  

While I don't necessarily endorse mayo-laden coleslaw, here is a recipe in honor of Tilly, courtesy, of none other than the newest victim of my stalking, BOBBY FLAY:

Texas Dog Recipe courtesy Bobby Flay, 2007 Show:  Throwdown with Bobby Flay Episode:  Hot Dogs

For the hot dogs:  8 kosher beef hot dogs  8 good quality hot dog buns, split 3/4 through For the BBQ sauce:  2 tablespoons canola oil  1 large Spanish onion, coarsely chopped  5 cloves garlic, coarsely chopped  3 cups canned plum tomatoes and juices, pureed  1 cup water  1/4 cup ketchup  1/4 cup red wine vinegar  1/4 cup Worcestershire sauce  3 tablespoons Dijon mustard  3 tablespoons dark brown sugar  2 tablespoon honey  1/4 cup molasses  3 tablespoons ancho chili powder  3 tablespoons pasilla chili powder  2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)  Salt and freshly ground black pepper For the cole slaw:  3/4 cup mayonnaise  1/2 small white onion, grated  2 tablespoons sugar  1 teaspoon celery salt  3 tablespoons apple-cider vinegar  Salt and freshly ground black pepper  1 head cabbage, cored, finely shredded  1 large carrot, finely shredded  Sour dill pickles (not half sour), for serving  For the hot dogs:  Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. For the BBQ sauce:  Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container. For the cole slaw:  Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving. Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.