Hood Day

On this day in history: 2012 – we brought home our little idiot.

Here’s the back story on Hoodlum: In 2011 we had to put down our beautiful Siberian Husky because his cancer had spread. He was only six. He had a great life until his last week.

Fast forward about a year: I have a friend who works with a therapy dog training group. They breed dogs and train for a variety of needs and I know dogs can wash out from those programs and my friend had adopted a couple herself (Goldies), so before I went to lunch one day, I emailed to see if there were any pups available knowing that this usually takes weeks if not months. I didn’t even tell the MotH because it was so unlikely to have a result anytime soon.

Famous last words: I got back to the office and there was this photo:Hoodie Boy

He’s half Border Collie and half Labrador and was washing out because of a hip, or so I was told. It didn’t take long to realize that his hip is fine, it was his personality – he’s too stubborn by half.

The agency was looking to have the personality of a Lab with the intelligence of a Border Collie – oops. There were four in the litter; 3 males, 1 female. Met the males – Hood was far and away the best looking of the bunch, but all the brothers washed out. Imagine that.

Either way, we went to Daytona to pick him up – how could you refuse that face? And then the fun began …..

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Homemade Peanut Butter Dog Treats

This is an easy and flexible recipe. You can used canned pumpkin or canned sweet potato or just toss a sweet potato in the oven while you’re roasting something else. All-purpose or whole wheat flour will work.

D&D_2715I have to admit they smelled good, but I was concerned when Hood dropped the cookie from his mouth and sat there and sniffed it. But that didn’t last long – he likes them. I made in two sizes for him.

2/3 cup roasted sweet potato
1/4 cup peanut butter
2 large eggs
2 1/2 cups all-purpose flour, or more, as needed

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, beat together sweet potato, peanut butter and eggs until well combined. Gradually add 2 1/2 cups flour at low speed, mixing just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.

Place into oven and bake until the edges are golden brown, about 20-25 minutes. Let cool completely.D&D_2704

Source: damn delicious.net

Easy and fun and Hood – arbiter of taste that he is, loves them.

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Peanut Butter Fudge

I did not have an opportunity to make much in the way of candy this winter. It was just so humid. But this is a recipe that works, is simple, and tasty. My mom used to make peanut butter fudge but I never had the recipes, so when one of my friends brought in her grandmother’s recipe – it was just like my mom’s. I have tried other recipes but this one is the only one I make any more.

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Hood was asking for a piece, so ….

This is also a treat I can share with the dog – though in very small doses.

2 cups sugar
3 Tbs butter
1 cup evaporated milk
1 tsp vanilla
3/4 cup peanut butter

Prep an 8 x 8 glass pan with cooking spray.

Put sugar, butter, and milk in a saucepan and bring to a boil. Turn down heat to minimum and stir continuously until the mixture is caramel brown and the candy thermometer reaches 245 degrees (use the thermometer – no really, do it!)  Remove from heat, add vanilla and peanut butter. Stir until completely mixed. Place in a 8 x 8 glass pan and let firm up. Then cut into bite-sized pieces.

Amy’s grandmother

11 March 2018

Cheesy Artichoke Rice

I hate the way when you look up “cheesy rice” and you get “minute rice” and non-cheese cheese slices. Ugh. That is just not right. And that is also not cheese either.  Who does this?  I ran out of orzo and thought to make a rice recipe that would work for my lunches at work. I prefer home-made lunch to restaurants, with some exceptions.  You know, things I just don’t make (Indian food) and that I know other people do a much better job than me. But pasta dishes, rice dishes, when lots of cheese or mushrooms are involved – I think I got this. No, I know I do. D&D_2081

So my thoughts on this are:

I need lunch for tomorrow.
I have no vegetable or chicken stock (unreal!) and I’m not going to the grocery store at 8:30pm. Nope.
I have lots of rice.
I have quite the variety of cheeses.
I have scallions that are mostly okay.~
Always have onions and garlic.
Lemon zest

With all that in mind, I’m going to figure out what to make tonight and here is what I did.
2 cups H2O
1 cup long grain rice
lots of salt

Cook like you always make rice – if you need a tutorial this is how it goes: Thank you The Kitchn.

Once you remove it from the heat, add 3 Tbs of unsalted butter while it steams on the back burner — important: lid on, heat off.

Unsalted butter
Olive oil
Small yellow onion, diced
3 good sized cloves of garlic, minced
artichoke hearts, drained & quartered (not marinated)
~ the scallions were past there “best buy” date at this point – too bad. But the onions and garlic made up for it.

In a saute pan, melt 2 Tbs unsalted butter and one small yellow onion diced and a good pinch of kosher salt. Saute on low-ish heat until soft. Then add three cloves (less or more as you prefer) minced and let them sit on the top of the onions  – you don’t want them to burn. Stir them in a bit and then remove from heat.

Now, here is where things get interesting – I opened a can of artichoke hearts and quartered them and added them to the onion mixture with a little glug of olive oil and let everything simmer until it was a cohesive mix of veg that was soft – that seems to be key.

D&D_iPhone_image1As mentioned – I have cheese options – so I pulled out all the cheese that had already been opened. Pecorino Romano, Parmigiano Reggiano, Manchego  – so the decision is which one or which combination to use. I used some Manchego because it is melty but it grates like a cheddar, but just a little softer and the Dog (Hood) really likes it. And then the Pecorino – for that salty flavor – a great sheep’s milk hard cheese. Not too different, really from Parmigiano, but not the same either. Manchego is another sheeps’ milk cheese from Spain – from the La Mancha region. So I guess this is the Spanish sheep milk cheese recipe.

I have to say cheese, for me, matters not if it from a cow, a goat, or a sheep. I just love cheese in a stupid sort of way. That is probably obvious by now.

But when I do it again, I will put some sharp cheddar in the mix. This time I added lemon zest at home and took that lemon to work for the juice for my lunch leftover hacks. Excellent.

I think that just might be the key to a great lunch hack at work. I always have a fresh lemon and a bit of grated Pecorino or Parmigiano in the fridge there – it really makes all the difference in the world. From boring leftovers to something special.

Mardi Gras

Well Carnival season is always a fun time here in Pensacola. Everyone associates Carnival with just New Orleans, but in this country it started in Mobile, Alabama – and moon pies are involved. Yep. Moon Pies. Pensacola has a vibrant krewe tradition and a host of parades and balls from 12th night (6th of January) on – there is not much else to do in January and February after all. It is cold and rainy most of the time so any excuse to drink like fish and dress up is appreciated. I would join a krewe, but I just do not like people. Nope.

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Yes, I have carnival cookie cutters. So?

Throws (beads, cups, and, whatnot) vary, but Moon Pies are in the mix. I am so not sure why, but hey, what is wrong with a chocolate Moon Pie once a year. Apparently this year there were calorie count moon pies – like tiny little things – who does that? This season is for indulgence, so let us just have a regular old-sized moon pie – like the kind I ate when I was a kid. I do not like the vanilla ones and really do not like the banana ones – ugh. Go chocolate (which is odd for me) or do not bother.

So today I wear beads to work – just like I wore beads this weekend when the major parades were going on. Monday was red beans and rice day and while that is a traditional Monday thing, but this is the important Monday. Today is Mardi Gras – the crazy day and then Ash Wednesday changes everything.

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Hood – my Mardi Gras pup

National Dog Day

Today is National Dog Day, so I think I will begin operation Get Another Dog in earnest now. Up to this point, I have been casually dropping hints that the MotH* has consistently ignored, but I think I will put the spurs to it, as it were, and actively start looking for a dog that I want.

That raises the question – what kind of dog do I really want? My first knee-jerk reaction would immediately be a German Shepherd Dog, but I am wondering if that makes sense going forward. I would always compare any GSD to Duke and I just do not think it could possibly measure up. IMG_0041

And then there is Bering. The  Boy wanted two types of dogs, a GSD and a Siberian Husky. When our friends rescued a Husky right after Hurricane Katrina, I was not enthusiastic. It seemed that he was noisy. Guess I did not know anything about a Husky. The Boy picked the name, it was the Bering Sea. And lord help me, the Husky was beyond words beautiful. I miss my little puppy friend. It is a damn shame that cancer took him at six years despite all the efforts we made.

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Then we got the idiot. He was bred to be a service dog. The group thought that mixing a Border Collie and a Lab would make a good service dog. Funny, but I do not think this group will try to make that mix again, since 3 of the 4 of that litter totally washed out. But he is my little idiot and no one else can say that about my dumb little boy. He is my Hood. This the picture when I knew he was mine.

Hoodie Boy

*Man of the House