After such an intense, busy month it's hard to settle into normal life again.
Not that it will be normal any time soon…. As I sat down to type this, two 10lb puppies came racing down the hall to remind me that it's time for 'puppy feeding frenzy'.
We don't have feeding time, we have feeding frenzy.
I feed them 4 times per day.
I feed them more than I fed Sedi and Emma – who were big dogs.
They are always starving.
At 5 am every morning they start yipping for breakfast.
I refuse to capitulate.
Eventually they quiet back down – after play-fighting for a bit.
At 7 am I get up to feed them.
I have to hold the dog dishes above my head so they can't reach them as they are jumping and yipping around my feet.
Then I have to set them down very, very quickly or they jump right in and knock all the food out.
I have to stand and watch them or they race back and forth between the dishes, each trying to eat more then the other.
Then they both lick their bowls clean, sit and stare at me…. like the begger boys in a Charles Dickens tale.
They eat grass, leaves, sticks and the little dried crab apples under the tree all day long – in between the 4 feeding frenzies.
I should do what our friend in Spain did with the litter – open up the door, throw a big bowl of dog food on the tiles and let them fight for it.
I'm trying to teach them manners.
I'm also trying to get some sleep.
Here they come again – my time is up!
A summer staple: grilled vegetables! If you have a proper mesh grill pan, perfect. If not use any old metal pan (cake pan, pie pan, foil pan, whatever) that is designated for permanent grill use - the bottom will be blackened…
2 medium potatoes
1/2 green pepper
1/2 red, yellow or orange pepper
1 tbs olive oil
1 tbs lemon juice
1 tbs soy sauce
1 tbs snipped fresh oregano substitute 1 tsp dried
1 tbs snipped fresh chives substitute 1 tsp dried
Slice peppers and onion (either vertically or horizontally – tastes the same) into thick slices. Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Snip herbs. Put herbs, olive oil, lemon and soy sauce in a large bowl, add all vegetables and toss well to coat. Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire….) Cook over medium heat 20 – 30 minutes, until vegetables have a nice color and potatoes are done. Serve.
OR: Put potatoes, onions and peppers onto a baking sheet with a lip (my trusty 'pizza' pan) and roast in 400F (200C) oven for 30 minutes.
In addition to this, for the week of June 3 we have Cannellini and Radish Salad, Barbecued Shrimp, Tomato Tarts, Chicken and Avocado Salad….
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