We Bread Baking Babes are less than we were a week ago.
We are reduced.
One of our very own Babes, Sher, of What Did You Eat, passed away on Sunday.
We are missing her wit, her humor, her prose, her baking, her blogging….
Her loss creates a hole much greater than a mere ‘1/12th’ of the group.
She will be sorely missed.
On Sunday, July 27th, we are having a Food Blogging Memorial for our sister Babe.
If you wish to join, see details from Mary at The Sour Dough.
And/or If you are a Weekend Herb Blogger, please see Kalyn, of Kalyn’s Kitchen.
If you want to read a tribute written by a very dear friend, visit Glenna, of A Fridge Full of Food,
I don’t know if Sher ever saw this, it was a very early post…
But, it’s the only cat post I’ve ever done…
And I know she would have appreciated proof of cat’s importance in the universe!
Repeat post from the beginning of blog time:
Life with pets is always interesting and anyone who thinks that man is dog’s best friend is sadly mistaken – cat is dog’s best friend….
In another life, we had a very wily, black tom cat and a very gentle lady Saint Bernard.
First, the scene: I and mon mari are in the kitchen. I am washing pieces of chicken in preparation for dinner. At this point in our lives, we had a rather small kitchen so, as I wash the chicken I am laying it on paper toweling in whatever little free spaces I can find on the counter top. I am being attentively watched by the cat and dog…that is their job after all: to watch me prepare food in the off chance that something would fall on the floor and their services would be required for clean up. They are both very diligent workers.
Second, the set-up: The cat, after thoroughly analyzing the situation, meanders over to give me a leg rub and a look of feline adoration. He then slowly and ever so nonchalantly stretches, his front paws inching their way up the front of the cabinets.
Third, the action: One long claw pops out of the front paw and hooks a chicken leg (that I had foolishly left too close to the edge). The cat drops back to all fours, preparing to dash off with his prize but instead, accidentally, flips the chicken leg into a high arc through the air.
The dog’s eyes light up – this cat is, indeed, a true friend! She opens her mouth for the catch just as mon mari lunges for it.
Both dog and mon mari make contact with the chicken leg at the same time. Mon mari screams (dog’s jaws are powerful!).
Our poor, frightened, little 150 lb. dog immediately opens her mouth releasing both mon mari’s finger and the chicken leg.
What, you may ask, am I doing during all this? What else – I’m collapsed on the floor, laughing hysterically and telling mon mari that he should know better than to put his hand between a dog’s mouth and an incoming chicken leg!
Finally, the result: Mon mari is minus the fleshy pad on one finger. The dog, knowing she did something wrong (but not a clue what) has curled into the corner in the classic ‘See what a good dog I am’ pose. I am getting the stink eye for ‘not helping’ (Stick my fingers into the fray? I think not!) and for ‘inappropriate laughter’ (It’s NOT funny!).
The cat, of course, is nowhere to be found…..and neither is the chicken leg!
On to the food:
I’m the guest host for Presto Pasta Nights this week!
This event was founded by Ruth, of Once Upon A Feast over a year ago, and brings wonderful pasta dishes to a blog near you every Friday.
For this week, send your entries to me at thyme2.kate at gmail dot com by Thursday midnight. For more details, see Once Upon A Feast.
Chicken and Grilled Pepper Pasta Salad, for two
1 tbs Worcestershire sauce
3 tbs red wine vinegar
3 tbs olive oil
1/2 green pepper
1/2 red pepper
1 tsp olive oil
2 stalks (ribs) celery
1/2 cup cherry tomatoes, or one tomato
2 tbs fresh, snipped basil
2 tbs fresh snipped chives
1 cup pasta, penne, fusilli
Creamy Yogurt Dressing
Cook pasta according to package directions. When done, drain, rinse in cold water, drain well and put into large pasta bowl.
In small bowl whisk together Worcestershire, vinegar and oil. Put chicken breasts in glass baking dish and pour marinade over. Let marinate for 10 minutes. Cook on barbecue grill for 8 – 12 minutes a side or until done (test – take a peak), basting with any leftover marinade. OR sauté in nonstick skillet for 8 – 10 minutes a side until nicely browned and done, basting with marinade. When done, remove and slice.
Slice pepper into long strips, then cut strips in half. Slice onion. Toss onion and pepper with oil and cook in grill pan on barbecue for 10 minutes, until crisp tender. Or sauté briefly over high heat until starting to brown but still crisp. Remove from heat and put into pasta bowl. Slice the carrot into paper thin strips using the vegetable peeler (hold onto to carrot and slice one half down to a thin stick. Holding on to the ‘stick’ slice the other half. Eat the stick). Slice celery thinly, at an angle to get pretty slices. Cut cherry tomatoes in half or cut large tomato into chunks. Snip herbs.
For salad: Put vegetables and herbs into bowl with pasta. Add dressing and mix well. Add chicken slices and toss gently to combine…. Or not. Serve.
Creamy Yogurt Dressing
4oz (125gr) Greek or plain yogurt
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs mayonnaise
2 tbs olive oil, the good stuff
Put yogurt, mustard, lemon and mayo into a bowl and whisk together. Add the olive oil, 1 tbs at a time, and whisk.
Remember, do not attempt to intercept incoming chicken legs!