Mickey Alice Kwapis

taxidermy & craft

Being the "parent" of an "Internet-famous" dog

From the moment I laid eyes on my dog Osiris, I knew he was special. On a cold night in November of 2012, some friends found a tiny worm-filled puppy wandering around a parking lot in Detroit. Because it was the night before Thanksgiving and because my friends already had three dogs of their own, they asked me to step in and foster him until the following Monday. When I got to their house to pick him up, I didn’t even know that he was a puppy because the photo they had sent was so blurry, but from the moment they handed him to me wrapped in a blanket, I fell in love. Yes, I’m aware that this sounds like the ravings of a woman re-telling the story of her home water birth.

For the last nearly five (five! I can’t believe it’s been this long) years, Osiris has been my loyal companion. He only ever ruined one pair of shoes and he’s the sweetest creature to ever grace the planet (maybe I’m biased). When I worked as a wildlife rehabber in Ohio, he waited patiently at my feet in case a squirrel I was feeding dribbled some milk. On the many occasions that I fostered kittens, he’d curl up with them and keep them warm. Because of this, when I adopted my first rat in 2015, I knew he’d be interested. What I wasn’t anticipating was the beautiful and adorable friendship that blossomed between Riff and Osiris.

I started taking videos on my phone and photos on my DSLR because they both moved too fast for still photos on a camera phone. When I began posting the photos on a separate account so as not to annoy the followers on my personal Instagram page (mostly dedicated to taxidermy), a few followers trickled over. Then, the media exposure started - Buzzfeed, Mashable, BarkBox, even the Huffington Post. It was really cool to see how many smiles I brought to complete strangers and it was nice that they appreciated my amateur photography. But of course, like anything that becomes popular, the account also began to gain criticism.

I began receiving comments and private notes about anything and everything that could be nitpicked. At first it seemed benign - people wanting videos or photos of Osiris and Riff doing “different” things than what I was posting. Anyone who has pet rats knows they’re great but not the kind of pets you want to let loose on the floor of your apartment. There’s really only so many angles and activities to be documented in regards to a friendship between a dog and a rat so our feed just stuck to the same theme it had to begin with (it didn't stop the strange requests though). Then people were upset that we only had one rat, but when the opportunity presented itself for us to rescue Milhouse, people were overly concerned about HOW we planned on introducing them and the emotional well-being of the rats and the dog. Seriously, people. He’s great, but he’s a DOG. He was not distraught about suddenly having two rats to hang out with instead of one.

Somehow this all [d]evolved into a craze of negativity. The food I fed to my pets was wrong. The bedding they slept on was wrong. The shape of my dog’s collar was wrong - I'm not even kidding, this was the subject of one message. People started getting into fights with each other in the comments of social media posts with pictures of a dog they had not and would never meet. If some of my taxidermy collection was included in the background of a photo I got accused of animal abuse because somehow, collecting taxidermy older than my parents and hanging it on the wall equates to me hurting my living pets. People started posting about my alleged animal abuse on message boards.

I didn’t want to let a few bad apples ruin the whole bunch, so I blocked/ignored anyone who left really nasty comments and moved on with my life. For the most part people enjoyed our posts — some, enough to repost them. The sad deal with lots of these meme accounts and other pages that repost others’ work is that they rarely take the initiative to credit things properly (but some would comply if you sent a direct message asking for credit). Other page operators made it their mission to be as rude as possible and deny any credit, then ask their friends to visit my page and harass me. Many of the meme pages have sponsorships which means that someone else made money on content that I created, and frankly that really upsets me.

My photos on the Osiris and Friends Instagram page are not exactly fine art. I’m simply someone who loves taking photos of animals and when I knew that my pets were bringing joy to others, it made me want to share their friendship even more. Photographing Osiris, Riff, Milhouse, Maria, Dale, and Pocket over the last few years has been a labor of love. I’m not saying it’s strenuous work or rocket science but it does take a fair amount of time and effort to clean my couch of pet fur for photos, make sure batteries are charged, get my pets to stay in one general area for photos, and then edit and upload everything. It’s something I enjoy doing so I can share my joy with others. I do not get paid for these efforts and again, it’s something I do out of love — so when another entity swoops in and snatches my content to make their own profit, I take issue with that the same way I would take issue with someone republishing text out of an e-book I have written or duplicating my drawings.

Before you leave a holier-than-thou comment, accuse someone of animal abuse, or steal a photo from a pet account and then torment the person you took it from via direct message, or urge your followers to doxx the owner of an Instagram-famous animal (are you really that shitty of a human being that you want to ruin someone’s life over a copyright infringement report??) think about the fact that behind every Instagram pet account is a real live person. We care SO MUCH about our pets and love sharing the joy they bring to our lives with thousands of other people. I could just as easily not maintain an online presence for my pets (it would actually be really easy) but I’ve chosen to share these moments with all of you because I want to bring a little more happiness into a world filled with cruelty and negativity. I can’t think of any good reason that someone would want to put a damper on that.

Enjoy your day and be as nice to others as my dog is. Your spirits will lighten immensely, I promise.

SECOND BEACH - OUTTAKES

I apparently wrote this post in July of 2015 and never posted it. Here it is.

I have a Canon Rebel and I love it. Sometimes it malfunctions (which is annoying, but not the end of the world) and occasionally won't focus, creates images that are entirely white or entirely black, or skews the white balance in completely the wrong direction. In between taking totally normal, functional photos sometimes I end up with a few wonky ones. In this case, while at Second Beach on the coast of Washington, my camera took a few images that were washed out and had sun spots in entirely the right way. I figured I would share!

Check out that lens flare in some of the photos! It's a bit of a bummer sometimes when I can't capture what my eyes see, but when my camera is as unpredictable as a film camera sometimes I end up with unexpected (but pleasant) surprises.

RECIPE: Easy Crabmeat & Mushroom Risotto

Every few weeks, I have a conversation with my s/o that goes like this.
Him: What are you doing tonight?
Me: Cooking dinner!
Him: What are you making?
Me: Risotto!
Him: That is literally the only thing you know how to make. That and boxed mac and cheese.

While the last statement is totally not true and I know how to make tons of things, I have a kickass risotto recipe that I've morphed over the last year or so to be easy and delicious. If I make a batch for myself, I can eat the leftovers for several days and they reheat REALLY well. So, without further ado, here it is.

Ingredients:

2 tbsp. butter
2 oz vegetable oil
1 package of fresh sliced mushrooms
1/2 chopped yellow onion, divided
2 cloves garlic, minced or pureed or crushed (however you have it on hand)
1/2 cup cooking wine (white)
1 lb arborio rice*
1 1/2 qt of your favorite stock**
4 oz grated parmesan***
8 oz crabmeat****
truffle oil (optional)
Italian parsley
fresh lemon

*You can substitute sushi rice or any short-grain rice
**Using vegetable stock makes this vegetarian, but chicken stock tastes better.
***I use at least 8 oz of parmesan but I'm a cheese fanatic. Try to use fresh parmesan if you can, it melts much more nicely than the powdery kind with cellulose in it.
****Skip the crabmeat to make a vegetarian-friendly version. I usually don't use crabmeat but again, it's a fun addition when you're feeling fancy.

You can use the same large saute pan or high-sided frying pan for this whole recipe. Less dishes, yay!

Heat 1 tbsp. butter and 1 oz vegetable oil together in a large saute pan over medium heat. Add 1/4 chopped onion (half of what you have chopped up) and 1 clove garlic. Cook, stirring, until translucent but not brown. (Onions cook slower than garlic, so add the garlic about halfway through if you want to maximize its flavor.) Add fresh mushrooms, saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Put it in a bowl and set it aside.

Coat pan with remaining butter and vegetable oil. Saute remaining 1/4 chopped onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute or so. Stir in 1/2 cup cooking wine and cook until it is nearly all evaporated. Add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. (Blow on it before you taste it! This stuff holds in heat like nobody's business!) The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.

Just before serving, fold in the crabmeat (drain the can and pick out any accidentally included pieces of shell), mushroom & onion mix, and parmesan. Drizzle sparingly with white truffle oil if desired. Garnish with fresh chopped parsley and a squeeze of lemon juice, taking care not to squeeze any lemon seeds into the risotto.

Full disclosure: I never take photos of the steps because my kitchen isn't beautiful or blog-worthy, and I almost always cook this late at night under a single yellow bulb. However, it's pretty straightforward so I hope you guys don't mind!

Full disclosure part 2: the photo I took for this blog post is of reheated leftovers and I don't think you can even tell! They're just as good the next day. To reheat, put it in a bowl with a damp paper towel over the top so it doesn't dry out. I cook mine for a minute and a half in the microwave but my microwave is also really strong. You can also heat it up on the stovetop. Garnish each bowl or plate with parsley and lemon the same way you do when you first make it!

You can make this dish vegetarian by omitting the crab meat, and you can make it vegan by using vegetable stock and omitting the parmesan or using vegan parmesan (although the texture with vegan parmesan isn't as good). I hope you like it!

Mickey Alice Kwapis is a Chicago-based taxidermist, jeweler, and person who does a lot of stuff. All site content ©2011-2017 Mickey Alice Kwapis and Niche Lab LLC. Questions? Use the contact form.