This morning the puppies woke me just as the sun came up, as usual
They barked while I brushed my teeth and threw on my puppy clothes, as usual.
Once downstairs, amidst puppies spinning and jumping in circles with joyous excitement, I noticed Bonnie had, once again, eaten more of her favorite rag toy and thrown it up on her bed.
I cleaned up the vomit, tossed her toy in the garbage and her bed in the washing machine.
I let them out into the front garden, grabbed my bucket and shovel, and filled it with yesterday's puppy poo.
I took them for a walk. They don't like to waste walk time for bathroom duties – they save that for the front garden so I can clean it up….
We came home and I fed them.
While they ate I brought in firewood and lit the fire in the stove.
Guapa, who always eats too fast, came running into the kitchen and threw her breakfast up at me feet.
I cleaned up more vomit.
All this before breakfast or coffee or orange juice.
All this before mon mari came downstairs.
That's how my days start.
Is it any wonder they end with wine?
Sometimes, I like to cook simple dishes that take time but no attention…..
More time for wine.
Caramelizing onions is perfect – time-consuming but not at all difficult. The slow-cooking allows their natural sugars to surface and brown. The sweetness is offset by the saltiness of the olives.
1 large onion or 2 small
2 cloves garlic
2 tbs chicken stock
1/4 cup olives, sliced, Kalamata or Greek a few whole olives for garnish
1 tsp thyme
1 tbs olive oil
1 tbs truffle olive oil
Thinly slice onions and mince garlic. Heat oil in medium nonstick skillet. Add onions, garlic and sauté over medium heat until onions are tender and starting to turn golden. Add chicken stock and cover. Continue to cook, medium-low heat, for another 20 minutes, until very soft. Remove cover and cook off any liquid, if necessary.
Slice olives. In medium bowl whisk eggs and thyme. When most of the liquid is gone from the onions spread them out nicely in the pan and pour in the eggs. Turn heat up to medium. Do not stir. Sprinkle the olives on top. When eggs are cooked through you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 – 2 minutes. Remove and cut into wedges. Drizzle with the good olive oil and serve, 2 wedges each, garnished with whole olives.
Best served with wine…..