Sorry but I’m gonna post a bunch of pictures of SweetDog. Mute away. Like this when she picked out her last and favorite bed (we used to let her roam PetSmart and try all the beds). She loved this one the most. Was in the dining room where she could see the bedroom and front door
Or this one, that captures her true sense of grace and poise, like Jackie O but more stretchy.
Or this, when Theresa and nieces got their toes done and Lady SweetDog wanted in.
Or this when The Baked Potato checked out her molars.
Or when SweetDog welcomed the Lady Orangey and The Extra Orangey with love.
Or her best friend MeanCat showing her his best side
Or this of her smiling like she did every day because we loved her every day.
And this, when we used to walk down to the old dairy and she would run free like a lovey deer and then we would walk back. And then do it again. For years. I miss you, SweetDog.
First photo of SweetDog, Spring 2010.
Last photo of SweetDog, in Spring 2023
Goodbye, SweetDog. We love you. Always.
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Pulled some weeds (I’m looking at you, wild blackberry vines from hell). Now it’s time to make my simple delicious corn soup. It’s:
8 ears of corn.
1 stick of butter
2 Vidalia onions sliced.
Lime juice (cuts the sweet and is key)
Cayenne pepper (if wanted)
So here we go.
Melt stick of butter and then slowly cook down the two sliced onions. You want to ‘blonde’ them, not brown (caramelized would taste different, less classy etc). Takes about 20 minutes.
While blonding (yes i verbed blonde) the onions, make some corn water. Cover the ears (after corn is cut off) with water and bring to boil. Then just let it be.
First steps of making naan. Keys are bread flour (more protein for the stickiness I think), and full fat Greek yogurt. Mix flour, yeast, sugar, salt, & yogurt in mixer on low for 5 minutes. Cover with plastic wrap & leave on counter for 2 hours.
2 hours later, divide the dough into 12 similar sized ball thingys. Cover and let sit for 2 more hours.
Two hours later, take the 12 ball thingys and stretch them out into flattened oblong thingys. By hand or roller. I used hand. 8 by 10 inches or whatevs. Get your grill super hot. Like 500 or 600 degrees or acres or fathoms I’m not good with units of measurement.
I’m making Tofu Tikka Masala. It has ALOT of ingredients & steps. These are just some of the spices needed. Take coriander seeds, cumin seeds, black peppercorns, cinnamon sticks, whole cloves, the pods from green cardamom, & fenugreek leaves. Toast for a few minutes. Then grind
Cube your pressed firm tofu. Then mix lemon juice, yogurt, ginger, garlic. Add the spice mix (to which you’ve added hot chili powder, ground nutmeg, ground ginger, turmeric. Blend. And then rub over tofu. Cover in fridge for a few hours. I’ll go cut trees as I wait.
Remember when I wrote that this tofu tikka masala has ALOT of ingredients & steps. Yeah. Not joking. So while my chainsaw battery recharged I finished the dish. Took a few hours. I broiled the tofu under high heat. Flipped and repeat. To get a nice char on the marinade. So good
Getting my early morning wok on! Sichuan eggplant over jasmine rice. Always the right choice.
After brining the sliced eggplant in salted water for 39 minutes and then drying in a salad spinner and tossing with corn starch, I wok fry the pieces for 4 or 5 minutes. Then remove.
Then add the aromatics: ginger, garlic, scallions, pickled peppers, and Doubanjiang (broad bean chili paste). Heat super quick and then add the sauce of chinkiang vinegar, pickled chili juice, soy sauce, sugar, corn starch. This is all quick. Less than a half a minute
Saturday morning at home means cooking. This is Madhur Jaffrey’s chickpea curry. A perfectly spicy, but not hot, bright tasting dish she had in Delhi. So let’s try it out.
Make the paste of coriander leaves, garlic, ginger, green chilis, tomatoes, ground coriander, cumin, turmeric, and hot chili powder. Then blend into smooth paste.
In some hot oil, add big bay leaves, cinnamon sticks, whole green cardamom pods for a minute or less. Then add onions and brown them up a bit.
Made my first massaman curry. And this turned out wonderfully. Wow.
This took some time. 2st, Had to make the massaman curry paste: cinnamon stick, cumin seeds, white peppercorn, coriander seeds. Roast/grind into powder. Then blend with shallots, garlic, shrimp paste, lemongrass, red chilis etc etc. it’s strong. But it gets tempered by the rest…
Then fry up some thinly sliced shallots and let drain on paper towels. This is the crunchy topping on the finished plate.