For 3 more days.
Maybe I’ll have a chance to clean them up and take some birthday photos.
And they’re desperately in need of a good grooming. (Mon mari doesn’t brush them.)
As soon as the weather warms up again and the lawn dries out I’ll be doing that – hopefully to celebrate their birthday.
Other than that, they all managed fine without me…
Although ‘Other Human’ fed them 2 whole bags of pigs’ ears while I was gone.
No wonder they were happy puppies.
We were happy humans with these Polenta Fries!
They were soooo easy and tasted fantastic: crunchy and slightly spicy.
Try’em – you’ll love’em.
1 cup chicken broth
1/4 cup quick-cooking polenta
1/4 cup Parmesan cheese
1/2 tsp chili powder
1 tsp parsley
1 – 2 tbs olive oil
Bring broth to boil in a small saucepan. Add polenta, chili powder and parsley, whisking constantly – or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook for 5 minutes, stirring constantly. When done, stir in cheese and remove from heat.
Lay a sheet of cling film on a flat surface and lightly brush with oil. Spread the polenta out to a thickness of 1/2 – 3/4 of an inch (2cm). Try to keep it in a square or rectangle and smooth the top as best you can. Allow to cool completely, 30 – 40 minutes.
When cool, cut into ‘fries’. Lightly brush a baking sheet with olive oil. Lay the fries on the sheet and brush the tops with olive oil. Bake, 400F (200C) for 15 minutes.
The second best thing about these is you can do everything, except the baking, ahead then cut, bake and eat in 15 minutes.