Does anyone sell Doggie Depends?
Sedi, our pretty little abandonada German Shepherd (Alsatian) mix, has become incontinent.
She wets the bed.
And the floor.
3 times a day I give her a syringe full of medicine, in the mouth.
She grimaces, shakes her head at the foul stuff and my sudden cruelty. It helps during the day but she still wets the bed.
I am now buying adult ‘bed protectors’, absorbent mattress savers, at the supermarket.
It’s so embarrassing.
I want to say to everyone: “It’s for my dog… She wets the bed…”
But who would believe me?
And if they believed me they would think I was crazy: leave her outside or put her down.
Maybe I’ll just say I buy them for mon mari….
She now gets an even larger syringe full of medicine in the mouth.
My girl dogs are not having a good summer.
And they’re getting awfully nervous with all the boxes…..
I promised them a visit to the mountains to make them feel better.
Polenta and Cheese Timbales with Caramelized Shallots
1 cup chicken
1/4 cup polenta quick cooking
2 tsp olive oil
2 large shallots
1/2 cup (2oz, 60gr) shredded cheese
2 tsp olive oil for ramekins
Clean and slice shallots. Heat oil in medium nonstick skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Turn heat down to medium and continue cooking until nicely brown and starting to caramelize.
Heat stock to boiling in a small saucepan. Add polenta, whisking constantly – or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon. When done, remove from heat and stir in caramelized shallots.
Put 1 tsp oil in each of 2 ramekins and brush around the bottom and sides. Divide 1/3 of the polenta evenly between the 2 ramekins. Sprinkle each with 1/3 of the cheese, divided. Repeat these 2 layers twice more, ending with the cheese on top. Place ramekins on a baking sheet, cover loosely with foil, and bake, 400F (200C) for 10 minutes. Uncover and bake 10 minutes longer. Remove and let rest a minutes or two. Run a knife around the edges of the ramekin. Put a plate on top and tip over, releasing the timbale onto the plate.
In addition to the above, for the week of August 29 we have Grilled Scallops with Tomato Salsa, Marinated, Stuffed Barbecued Pork Loin, Ratatouille, 3-ways, Deviled Pork Chops, Lentil Salad with Walnuts and more…
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