Emma, la Gorda, is on a diet.
She is not pleased.
I keep telling her she doesn’t want to get as big as a horse, but the poor girl is hungry ALL the time.
I cut her kibble almost in half.
Last night she went on a hunger strike and refused to eat any of it.
If I wasn’t so worried about her doing something so out of character I’d think it was a good thing…..
I keep telling her I’m doing it for her own good.
We all know how well that line goes down.
Diets are a big topic chez nous: mon mari needs to gain weight; Sedi, the old Alsatian needs to eat more; Emma needs to lose lots and I would like to lose another few.
Wouldn’t it be nice if there were just some cosmic redistribution program? Emma and I could give some extra pounds to mon mari and Sedi and we’d all be happy!
I’m going to work on that…..
In the meantime, this is what mon mari has been working on:
The last kitchen cabinet doors were hung this week
so he turned his attention to the bathroom cabinets.
On the right – as you can see, is the toilet. On the left will be a linen cabinet.
There are small drawers on either side of the sinks, large drawers in the middle and there will be shelves directly under the sinks…. with doors and proper drawer fronts, of course.
Soon, soon, I’ll be able to unpack things like extra sets of towels and sheets and blankets….. I’m so excited…. (It’s the little things)
Speaking of little things….
The cherry tomatoes in my garden are every bit as prolific as the zucchini.
I have 3 kinds
And they are so different from each other, both in size and flavor. I like the large white ones best (although they are really a pale yellow), followed by the medium yellow ones (although they are really a deep gold) and then the little red ones (which are tiny – but red.)
I oven dried a big batch of the larger white and yellow last week, and ended up with a bowl full of little red tomatoes.
I decided to roast them with some baby zucchini.
Baby Zucchini stuffed with Pesto, Feta and Olives
2 baby zucchini, about 1 inch (2.5cm) in diameter
2 tsp pesto sauce
2oz (60gr) feta cheese
16 Greek, dry-cured black olives
1 cup of small cherry or grape tomatoes
drizzle of truffle oil
Cut each squash in half the long way. Using the tip of a small spoon, scrape out the seeds and a bit of flesh, leaving about 1/4″ (.5cm) all around.
Roughly chop the olives and crumble the feta. Divide and spread the pesto in each zucchini. Add the feta and olives, filling the hollow.
Put the zucchini halves in a baking dish, surround with the little tomatoes, cover with foil and bake, 400F (200C) for 15 minutes.
Remove, put 2 halves on each of 2 plates. Spoon hot tomatoes around, drizzle with truffle oil and serve.
Yes, still more zucchini recipes….
I am cooking according to the whims of my garden these days.
What’s the opposite of a benevolent dictator?