Angel is a native of North Branch and Nick is originally from Roseville. Nick has a son Brandon, 24, and Angel has three children – Zach, 24, Isaiah, 22, and Hannah, 20.
Angel is in the photo with her dog named Ellie, who the Oswalds are providing a foster home for through the area’s Ruff Start Dog Rescue. Angel and Nick enjoy providing a foster home for Ruff Start dogs until permanent homes can be found. “It’s a wonderful organization that saves animals,” Angel says. “It’s a lot of work, but super rewarding.” Angel pleads for people to have their dogs spayed or neutered to help stem the problem of dog overpopulation and their potential abuse, neglect and abandonment.
Angel also enjoys flower gardening, being in the outdoors, and baking when she has the time. Angel adds that if she could afford it, she would own a hobby farm/sanctuary for animals to spend their last days.
Nick’s main hobby, Angel says, is fishing. Angel was given the name Angela by her parents because her father “had a crush on actress Angie Dickinson.” Angel’s mother didn’t want her to be named Angie, though, so Angela became the name.
Angel offers a treat recipe for all the dogs out there, noting that the yeast makes it a “nice, puffy treat.”
BASIC YEAST DOG TREATS
3 1/2 cups all purpose flour or unbleached flour
2 cups whole wheat flour
1 cup cornmeal
1/2 cup skim milk powder
1 T or 1 pkg. dry yeast
3 1/2 cups lukewarm chicken or meat broth (about two 15 oz. cans)
(optional) 1 beaten egg with about 2 T water (for egg wash)
Preheat oven to 325 degrees and grease cookie sheets.
Mix together all dry ingredients and set aside. Dissolve yeast in the lukewarm chicken or meat broth in separate bowl and let sit 10 minutes. Then stir in flour mixture until forming a soft dough. Add more flour if dough is too sticky.
Roll the dough out 1/4-inch thick and cut into dog biscuit shapes with cutters found at pet stores and some craft places. Place scraps in bowl to reform into ball and roll out to cut into more shapes until all dough is used.
Brush biscuits with egg wash if you like. Bake on greased cookie sheets at 325 degrees for 45 minutes. Turn off oven and leave biscuits in oven overnight to finish hardening. Makes about 60 medium-size biscuits. Refrigeration and freezing (thaw before using) prolongs their life.