This past weekend was busy here at the House of Shoes.
We took JoJo to her first show, and although it wasn't for points, it was an AKC show. She took second in her breed. For puppies. Against her twin sister. Here she is in the car, ready to head off to the land of "Best In Show."
It was scary. It was exactly like the movie. Some butch bitch complained that I was sitting too close to her (crated) chihuahuas. My friend Doug says that if you have to bend over to pet it, it isn't a dog. I'm there.
But she did so well, and seemed to enjoy herself so much (after the initial butterflies) that we're going to show her again.
On Sunday, we made a repeat foray to the farmers' market. It may still be winter in other parts of the country, but it is summer here, folks. I bought more fresh corn, the tiniest of cherry tomatoes and baby eggplant.
Sunday night I made a salad with the corn, tomatoes, scallions, radishes and pasta. It's from an old issue of Gourmet, a summer issue, if you please, that talks about the necessity of the freshest, ripest fruits and veggies. I took it to the Marquis de Steve on Monday, and he was so enchanted with my cooking that he made me hurt worse than usual and promised to bring new devises to the gym on Wednesday.
Here's a shot of the chopped veggies:
And here is one of the finished pasta salad:
And just because I've been absent for a few days, I love you all, and someday there will be fresh veggies where you live, I give you the recipe, too. Note: Not only can it be doubled, it can be quadrupled with no ill effect. I also added finely sliced radishes. And since I didn't have fusilli in the pantry, I used bowties. No problem.
FUSILLI WITH CORN AND UNCOOKED TOMATO SAUCE
Can be prepared in 45 minutes or less.
1 1/2 tablespoons red-wine vinegar
3 tablespoons olive oil, or to taste
1/2 cup cooked corn kernels (cut from about 1 ear of corn)
1 pound tomatoes, seeded and chopped [the secret of this recipe is to use the ripest, most flavorful ones]
1/4 cup thinly sliced scallion
1/2 pound fusilli or other spiral-shaped pasta
In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well.
Serves 2 (This recipe can be doubled to serve 4).
Gourmet
August 1993
We took JoJo to her first show, and although it wasn't for points, it was an AKC show. She took second in her breed. For puppies. Against her twin sister. Here she is in the car, ready to head off to the land of "Best In Show."
It was scary. It was exactly like the movie. Some butch bitch complained that I was sitting too close to her (crated) chihuahuas. My friend Doug says that if you have to bend over to pet it, it isn't a dog. I'm there.
But she did so well, and seemed to enjoy herself so much (after the initial butterflies) that we're going to show her again.
On Sunday, we made a repeat foray to the farmers' market. It may still be winter in other parts of the country, but it is summer here, folks. I bought more fresh corn, the tiniest of cherry tomatoes and baby eggplant.
Sunday night I made a salad with the corn, tomatoes, scallions, radishes and pasta. It's from an old issue of Gourmet, a summer issue, if you please, that talks about the necessity of the freshest, ripest fruits and veggies. I took it to the Marquis de Steve on Monday, and he was so enchanted with my cooking that he made me hurt worse than usual and promised to bring new devises to the gym on Wednesday.
Here's a shot of the chopped veggies:
And here is one of the finished pasta salad:
And just because I've been absent for a few days, I love you all, and someday there will be fresh veggies where you live, I give you the recipe, too. Note: Not only can it be doubled, it can be quadrupled with no ill effect. I also added finely sliced radishes. And since I didn't have fusilli in the pantry, I used bowties. No problem.
FUSILLI WITH CORN AND UNCOOKED TOMATO SAUCE
Can be prepared in 45 minutes or less.
1 1/2 tablespoons red-wine vinegar
3 tablespoons olive oil, or to taste
1/2 cup cooked corn kernels (cut from about 1 ear of corn)
1 pound tomatoes, seeded and chopped [the secret of this recipe is to use the ripest, most flavorful ones]
1/4 cup thinly sliced scallion
1/2 pound fusilli or other spiral-shaped pasta
In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well.
Serves 2 (This recipe can be doubled to serve 4).
Gourmet
August 1993