Ok, so it's not like returning someone's wedding band...

[Muddyshoes]

... but I contacted the owner and am mailing "Gnocchi's" name tag back to him. A little goodwill goes a long way and the least I can do after being blessed with some wonderful finds this week.

- Muddyshoes

 

[dahut]

Ive never found a dog tag where the dog was still living... or where the phone number was still valid.

Lets hope the karma works in your favor.

 

[codydog50]

Way to go! Anytime you can return a find, you have opened the door for all of us. I never used to detect around my home, I figured it is like fishing "you have to start fishing at the other end of the lake.
more fish there, right" since I started hunting in my little town, I have found some great treasures, silver coinsdrool history (cool!) parents and their children showing interest in the hobby and permission to hunt more areas.(not sure if I want the competition,LOL) I really enjoy reading your posts, keep on digging "muddyshoes".........C-DOG

 

[flash5153]

What the heck kind of name is that??? Must be careful when calling with numbers on dogs tags,,,ummmmm,,,,if there are bones in the area of found tag!! lol

 

[dahut]

What the heck kind of name is that??? Must be careful when calling with numbers on dogs tags,,,ummmmm,,,,if there are bones in the area of found tag!! lol

"Gnocchi" are small, Italian dumplings made of cheese and rice. Dont know much about the dog, but it IS an interesting name.

 

[John-Edmonton]

When items get returned by us, a lot of parks and other locations remain open to us. Thanks for going the extra mile on what could be considered a trivial find.

Of course not filling in your holes can ruin it for all of us.....

 

[Bell-Two]

What the heck kind of name is that??? Must be careful when calling with numbers on dogs tags,,,ummmmm,,,,if there are bones in the area of found tag!! lol

"Gnocchi" are small, Italian dumplings made of cheese and rice. Dont know much about the dog, but it IS an interesting name.

Well actually Gnocchi is a potato noodle, small cupped shaped. Typically it is made by pressing a thumb knuckle into the dough to form it. It is not stuffed at all. They are difficult to make but very delicious to eat! So if you make them enjoy them. Mangia!

Gnocchi

Scant 2 pounds of starchy potatoes (2 large russets)
1/4 cup egg, lightly beaten
scant 1 cup of unbleached all-purpose flour
fine grain sea salt
Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.
Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water (without burning yourself) - I've found a paring knife comes in handy here. Be mindful that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can either push the potatoes through a ricer, or do what I do, deconstruct them one at a time on the cutting board using the tines of a fork - mash isn't quite the right term here. I run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with (see photo). Don't over-mash - you are simply after an even consistency with no noticable lumps.
Save the potato water.
Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch Dust with a bit more flour.

To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork, cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don't get discouraged, once you get the hang of it it's easy.
Now that you are on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto (don't overdo it, it should be a light dressing), and serve immediately, family-style with a drizzle of good olive oil on top.
Serves six. (Recipe from 101 Cookbooks website)

 

[flash5153]

What the heck kind of name is that??? Must be careful when calling with numbers on dogs tags,,,ummmmm,,,,if there are bones in the area of found tag!! lol

"Gnocchi" are small, Italian dumplings made of cheese and rice. Dont know much about the dog, but it IS an interesting name.

Well actually Gnocchi is a potato noodle, small cupped shaped. Typically it is made by pressing a thumb knuckle into the dough to form it. It is not stuffed at all. They are difficult to make but very delicious to eat! So if you make them enjoy them. Mangia!

Gnocchi

Scant 2 pounds of starchy potatoes (2 large russets)
1/4 cup egg, lightly beaten
scant 1 cup of unbleached all-purpose flour
fine grain sea salt
Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.
Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water (without burning yourself) - I've found a paring knife comes in handy here. Be mindful that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can either push the potatoes through a ricer, or do what I do, deconstruct them one at a time on the cutting board using the tines of a fork - mash isn't quite the right term here. I run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with (see photo). Don't over-mash - you are simply after an even consistency with no noticable lumps.
Save the potato water.
Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch Dust with a bit more flour.

To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork, cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don't get discouraged, once you get the hang of it it's easy.
Now that you are on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto (don't overdo it, it should be a light dressing), and serve immediately, family-style with a drizzle of good olive oil on top.
Serves six. (Recipe from 101 Cookbooks website)

Well,,,cheese and rice,,,shut the front door!!! lol I think I would have named the dog "noodle" or "cheese and rice",,, b4 --->gnocchi

 

[dahut]

What the heck kind of name is that??? Must be careful when calling with numbers on dogs tags,,,ummmmm,,,,if there are bones in the area of found tag!! lol

"Gnocchi" are small, Italian dumplings made of cheese and rice. Dont know much about the dog, but it IS an interesting name.

Well actually Gnocchi is a potato noodle, small cupped shaped. Typically it is made by pressing a thumb knuckle into the dough to form it. It is not stuffed at all. They are difficult to make but very delicious to eat! So if you make them enjoy them. Mangia!

Gnocchi

Scant 2 pounds of starchy potatoes (2 large russets)
1/4 cup egg, lightly beaten
scant 1 cup of unbleached all-purpose flour
fine grain sea salt
Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.
Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water (without burning yourself) - I've found a paring knife comes in handy here. Be mindful that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can either push the potatoes through a ricer, or do what I do, deconstruct them one at a time on the cutting board using the tines of a fork - mash isn't quite the right term here. I run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with (see photo). Don't over-mash - you are simply after an even consistency with no noticable lumps.
Save the potato water.
Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch Dust with a bit more flour.

To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork, cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don't get discouraged, once you get the hang of it it's easy.
Now that you are on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto (don't overdo it, it should be a light dressing), and serve immediately, family-style with a drizzle of good olive oil on top.
Serves six. (Recipe from 101 Cookbooks website)

Well,,,cheese and rice,,,shut the front door!!! lol I think I would have named the dog "noodle" or "cheese and rice",,, b4 --->gnocchi

Thanks for the recipe, Bell-Two, and setting that matter straight. I still think "Gnocchi" is a cool name for a dog.

 

[rich55]

for some reason I am getting hungry

 

[gordygroover]

I found a dog tag a few years ago...had the dogs name and a phone number so I gave the number a call.
A woman answered and I asked if she was the owner of the dog. She said "no" but her father had a dog by that name many many years ago. He was in failing health both physicaly and mentally and she was his caretaker.
She yelled to him that I found the tag and he wanted to talk to me...He filled me in on everything about the dog and seemed as sharp as a tack while we went down memory lane.
His daughter thanked me for the call and said her dad seemed a bit perkier and sharper during our call than he had in far too long.
You never know what a simple dog-tag can mean to some folks.

 

[Muddyshoes]

I found a dog tag a few years ago...had the dogs name and a phone number so I gave the number a call.
A woman answered and I asked if she was the owner of the dog. She said "no" but her father had a dog by that name many many years ago. He was in failing health both physicaly and mentally and she was his caretaker.
She yelled to him that I found the tag and he wanted to talk to me...He filled me in on everything about the dog and seemed as sharp as a tack while we went down memory lane.
His daughter thanked me for the call and said her dad seemed a bit perkier and sharper during our call than he had in far too long.
You never know what a simple dog-tag can mean to some folks.

A great story... thank you for sharing. I try to think about the sentimentality that might exist around some of the things I find now and then. When it comes to an animal, it could have been the most important "person" in the individual's life and you never know the impact that returning something so "insignificant" can be.

- Muddyshoes.