This is my 11-year-old Springer Spaniel, Nemo (named before the fish).  As you can see, he is a ferocious beast.   Despite the fact that he still looks like a puppy, he is getting old.  His hips are going, and he sleeps most of the time.  However, this morning, he recaptured some of his youth when, at 5:45 am, he demanded to be let out.  I dragged myself down the stairs and opened the door- my eyes still basically closed, thinking he would just quickly do his business and come right back in.  Well, instead, Nemo, the ferocious beast, found and scared a bear cub off our front porch.  The barking and scrambling that ensued, I thought that there was a raccoon or something, except that when I ran onto the porch, I saw this. I did not get a picture of the cub because, well, this is a huge bear, and I did not want to hang out for too long.  But I woke everybody up in the house, and we all watched them safely through the upstairs window as they went up the hill.  I have to say,  when I am out on the boat in Charleston, I still get super excited to see dolphins- it never gets old.  Bears on the front porch, this could lose its appeal pretty quickly!  In honor of Nemo continuing to keep us safe and our hopefully never-to-return visitor, the bear and her cub, here is a fun recipe I got from www.tasteofhome.com for bear claws!!

Bear Claws:

Ingredients

1-1/2 cups cold butter, cut into 1/2-inch pieces
5 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1-1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
2 eggs
1 egg white
3/4 cup confectioners’ sugar
1/2 cup almond paste, cubed
1 tablespoon water
Coarse or granulated sugar
Sliced almonds

Directions

In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour.

In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.

Place dough onto a well floured surface; roll into a 21-in. x 12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm.

For filling, in a small bowl, beat egg white until foamy. Gradually add confectioners’ sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12-in. x 4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.

Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.

Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.