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Meet Buster, 3 year old, 6-lb. male chihuahua. He is healthy and has his shots up to date, and he will be neutered tomorrow!

If you’re interested in meeting Buster, please shoot me a message… Thanks!

One of the things that breaks my heart is to see abused animals and dogs in shelters. Today will be my first day to start posting as much as possible to help find these adorable rescues a family. You can directly message me or contact the information I have provided.

Please spread the word to your friends and family.

Our first runner up is Kodi!! 4 lbs of Chihuahua cuteness, rescued from an LA shelter on April 3, 2011.

For more info click HERE

Kate Bosworth starring in a short film for Vanessa Bruno’s Fall ‘11 Lov collections campaign.

LØV from Vanessa Bruno on Vimeo.

BSS | Breakfast Interrupted from Bruton Stroube Studios on Vimeo.

Grey clouds started rolling in as I drove down the city and had the urge to bake something seasonal. My friend and I found a famous Maple Oatmeal Scone recipe from Ina on Food Network. Of course the recipe was stolen from her but we decided to add a little twist of our own – CINNAMON SPICE!

And here’s how it goes.

About 14 Servings

Ingredients

For the Scones:

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking cinnamon spice oatmeal from Trader Joe’s
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons sea salt.
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

For the Glaze:

1 1/4 cups confectioners’ sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Directions

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners’ sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Highly recommend it with a cup of espresso!