Come for the politics, stay for the snark.
Got back from the vet a bit ago, and while there, they shaved Rosie’s area and discovered a scar from surgery to fix her, and have concluded she is just a full-figured lady.
After trying to pawn Rosie on the staff, I mentioned I was concerned about Tunch, and the vet’s assistant said “Tunch? You’re worried about Tunch? I’d worry about Rosie. He’ll rip her up.” Which was amusing, because he really is the spawn of Satan when he gets to the vet.
John may apologize for this blatant Chicago-style shakedown, but I recommend that each of you put $100 in escrow for the future purchase of items from the Balloon Juice Store.
Maybe people in DC falsely believe that the whole world hates stimulus spending because the only calls that legislators get are from teabaggers.
Hint.
Can’t believe it has been a week, but here is the latest garden picture:
Also, I now have two helpers with yardwork:
I have no room to talk, but she really has lost her girlish figure.
Absolute shit yellow card on Findley. So refreshing to hear an announcer call something idiotic and ridiculous when it is idiotic and ridiculous.
And now it is 2-0.
Game over.
*** Update ***
I could have called a better game than that shite ref. In fact, if you ask Lily, I did.
HAI2U:
Good bbq- good burgers and brauts, couple beers nd a glass of wine, the dogs all behaved, but everyone wanted to adopt Lily rather than the one for up for grabs.
I just don’t know what to do. I just do not trust a JRT, even a good one, with my Tunch.
Our weekly dose of culinary adventure, thank you TaMara:
This may not be to everyone’s liking, but I thought we needed to shake things up a bit. A friend used to take me to an Ethiopian restaurant occasionally and I enjoyed it. When it came time to create one of the International Menus I do weekly, Ethiopian came to mind. I tried to look for a recipe that would translate well to a family dinner situation (i.e. the kids’ first words wouldn’t be “I don’t like this”). This is what I came up with. The original recipe was 5-alarm, I toned it down quite a bit. But if spicy foods don’t scare you, start with the original amount of spices and then add more in the same proportions (if you add ¼ tsp extra of cardamom, you’ll want to double all the other spices as well – start small and work your way up).
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Next up, I’m hoping you can help me. I’m looking for a recipe – for a tomato, pine nut sauce – I guess it is probably a pesto, but I always think of those as basil-based and this one was tomato-based. Served with toasted ravioli. I’m sure it had basil in it, but not as much as in a basil pesto. I could spend time experimenting in the kitchen, but honestly I’m not in the mood; I’d rather try one that you have already made and deemed delicious. So thanks in advance for any ideas.
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On the board tonight:
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1. Sik Sik Wat (Spicy Beef Stew)
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2. Egg Noodles
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3. Green Beans w/yellow pepper butter
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4. Melon slices
As ever, recipes and shopping list at the link.