• About
  • Blog Journal Index
  • Recipes
  • The Team

10 Legs in the Kitchen

~ Food. Dogs. Life!

10 Legs in the Kitchen

Tag Archives: Buddy & Ginger

bored meetings are boring: by buddy

07 Sunday Feb 2016

Posted by Stacey Bender in Ginger + Buddy

≈ 10 Comments

Tags

Buddy & Ginger, dogs at work

 

PS2_leisure crazy

I thought I was a Pup of Leisure.

Mom recently got into the habit of hauling us to the office with her and now I spend my days surrounded by paperwork (literally)!

IMG_7843.jpg

And the buzz of electronic machinery.

PS3_g monitor.jpg

I even had to attend a meeting in the talking room.

ginger conf.jpg

Ginger’s not paying attention!

So, I’ve already been invited to a bored meeting; I now see how it got it’s name.

buddy conf

Huh?  Even my attention is waning.

The first day I came to the office, I started out taking dictation.

ZZZZ.jpg

Uh huh, yup, I’m listening….(snort, snarf, snoozzzzzzz).

They didn’t even let me take off my coat first, but at least I got to bring my own chair.

yes, yes, i'm listening

wutz that?  yes, yes, I’m listening…

can you spell that again.jpg

dictation is  h a r rr d .

Of course, Princess didn’t have to work.

I'm going to the watercooler where the action is.jpg

As soon as I’m rested, I think I’ll go to the water cooler where the real action is…

After proving my abilities though, I got promoted; now I get sent out to fetch lunch.

FullSizeRender.jpg

i have to watch out for princess too (don’t forget that I’m the boss)

the food is better here.jpg

come on ginger, the food is better at this truck

I wonder What’s for dinner? or betteR yet, I wonder what Mom iz cooking for dinner?

leisure

I think tomorrow I’m gonna call in sick

Fur teen.By buddy

29 Tuesday Apr 2014

Posted by Guinea & the Pigs in Ginger + Buddy, holidays

≈ 9 Comments

Tags

Buddy & Ginger, dogs, teens

tihis mornig mom an Dad made a fuss an aksed mee if i no wut day it iz.
i think  toozday but they sed iz meye birthday

photo copy 3

they sang how ald ar yu ?but i dont no i waz rilliee Yung wen i was born then Mom an dadd sed i em Fur teen

wy ask mee if they alreddy no ?

yesdiday was no. fun   mom ANDAD TUK ME TO THE V>E>T> aaan i got stuck with a lotz of Nedulz
Chelssee waz there agin, She likes me

i am old enuf to be her gandad..!           that”s a jok hahaa,

photo(2)

do u like it wen Pepel watch you eet?   i dont mind
yor Pal. buddy

 

Please Remove Your Shoes

31 Monday Mar 2014

Posted by Stacey Bender in From the journals, Ginger + Buddy, the kitchen

≈ 9 Comments

Tags

Buddy & Ginger, cabbage, crispy halibut, dinner, house rules, raw beets, remove your shoes

20140331-195149.jpgCrispy halibut with raw beet, apple, cabbage slaw

When Buddy came to visit us with his Foster Mom, Michelle, three years ago, he walked right in as if he had always lived here. He came in the door, alongside Sophie (a shitzu who was also sadly looking for a home), said his proper hello then proceeded to make a beeline straight to the living room where he confidently climbed into Gingers “raft” (code name for her living room bed). Ginger, had no reaction. This was a strong indication that he may, in fact, be here to stay.

To give a little context to the significance of this move, I need to let you know that Ginger was not on board with our decision to provide her with a little brother. In fact, she had no idea that this was a real consideration. Ginger was ten years old at the time and had always been the center of attention. Ginger is far more interested in the people we meet than their dogs and through her actions around the other dogs, she was very clear about her desire to be an only child. Ginger is a little territorial. She also doesn’t like to share.

So when Buddy made himself at home in her very special bed, Tom and I both looked at each other with wide eyes and took a deep breath. Then… nothing happened. We were elated and at the same time, quite surprised.

Our next step, as Michelle suggested, was to take them for a walk together. Buddy plowed forward like a bull dog, hind feet propelling so fast I thought he might do a summersault. Ginger competitively tried to get ahead but they both ended up strolling together, side-by-side. They tromped through the wet grass at the park and sniffed everything along the way, including each other. It was still wet out from the rain and the mud coated their little paws making patterns on the sidewalk as they marched onward.

When we returned home, Tom took Buddy and I took Ginger, into our arms and carried them to the back door to wipe their feet with the paw towel. Michelle was puzzled by this and said, “Oh, they have to wipe their feet?”, as if this might break the deal.

We don’t have many rules in this house, but one that we make everyone abide by is, “please remove your shoes”. We even provide guest slippers in a bin next to our door, yet they rarely ever get worn. Most people don’t have a problem with this rule, but it is obvious that not all people have this one. Buddy doesn’t like the rule. He likes everything about living here but continues to try and wear his dirty shoes in the house. When I open the door from the backyard to let him in, he sheepishly looks up at me and hesitates when he sees the towel in my hand. I can see his eyes darting to and fro, looking for an alternate route. He usually takes two steps back and requires a little coaxing to come inside (screen door practically shutting closed and thwacking him on the butt).

I take his tiny paws, one at a time and gently brush the towel back and forth to remove the dirt then give a little squeeze to dry the moisture. The second I release his fourth paw, he catapults out of my hands as if he were a wind-up toy, heading toward the treat jar.

Balanced nutrition and healthy foods are a key to building a stronger body. The first time I took Buddy’s little paws in my hands, they were so thin and frail, I feared I would snap them in two. Just this morning, I couldn’t help but notice that his feet felt big and his legs felt sturdy. The little twigs that used to be in their place have grown strong and healthy and a diet rich in nutrients, devoid of chemicals and fillers have played a big part.

Needless to say, he did stay and even Ginger thinks he is kind of swell (although won’t admit it). So with a spring in their step and all shoes removed, Buddy and Ginger join us at the table for our family dinner, halibut tonight.

Crisp halibut over raw beet, apple, cabbage & blue cheese slaw with mint aioli
Serves 2 plus enough for two small pups

As usual, Buddy and Ginger get their fish cooked in foil, sans seasoning and they take their slaw undressed, minus onion. You can use any dense white fish, or even salmon, instead of halibut. I like using golden beets in the Springtime and red beets closer to Fall.

INGREDIENTS (for slaw)

2 cups shredded napa cabbage
2 small or 1 medium golden beet, cleaned & peeled
1/2 red apple, cored, sliced and julienned (squeeze lemon juice over to keep them from turning color)
2 green onions, sliced
Juice of 1/2 lemon
2 TB mint aioli (recipe to follow)
1 oz. good quality blue cheese, crumbled (I used Rogue Creamery Reserve)
Sea salt & freshly ground pepper to taste

PREPARE (the slaw)

Parboil the peeled beet. Slice the beet very thin (helps to use a mandolin). Set aside six slices for garnish.

Mix together the cabbage, beets and onion in a medium bowl. Squeeze in the lemon juice and sprinkle over a pinch or two of sea salt

Toss in the aioli and mix well. Add the blue cheese, carefully mixing it in.

Season to taste and let rest at room temperature as you cook the fish.

INGREDIENTS (for the mint aioli)

1 TB rice wine vinegar
1 TB lime juice
1/2 tsp Thai hot sauce
1/2 tsp sugar
Pinch of sea salt
1 TB chopped shallot
1 egg yolk
6 TB peanut oil
1 TB hazelnut oil
1/4 cup packed fresh mint

PREPARE

Process the the vinegar, lime juice, hot sauce, sugar, shallot and yolk in a food processor. Slowly add in the oil until emulsified. Add the fresh mint and process until smooth.

INGREDIENTS (for the fish)

3/4 – 1 lb fresh halibut fillet, skin removed and cut into 2 pieces
Sea salt and pepper to season
1/4 cup white whole wheat flour (or all purpose)
1/4 tsp smoked paprika
1 egg, lightly beaten (or spanked ever-so slightly)
1/2 cup panko

COOK (the fish)

I don’t typically measure out the flour or panko, so don’t get too hung up on the quantities listed above.

In addition to lightly seasoning the halibut with salt & pepper, I also lightly season the flour with the addition of smoked paprika.

Rinse and pat dry the fish (friendly-like). If you have a small dog(s), consider trimming the ends of the fish off to cook in foil for them (trust me, they will love you even more if that’s possible).

Dust the fish (no feathers necessary) with the seasoned flour then dip it into the egg letting the excess drip off. Press the fish into the panko on each side.

Heat a pan until hot and add enough oil to cover the bottom of the pan. Add the fish and let cook, undisturbed until it has formed a nice brown crust. Flip it over and cook through a few minutes more, depending on it’s thickness. If you like, you can transfer the pan to a 375 degree oven once it is flipped and continue cooking it in the oven.

TO SERVE

Put three beet slices down on each plate. Put a mound of slaw in the center and top with a fillet of halibut. Serve with a small bowl of aioli alongside. Alternately, you could drizzle some sauce on the plate before you put down the beets. A sprig of mint makes a nice garnish.

20140331-204953.jpgFriends without dirty shoes (on a clean-ish floor); paws washed for dinner.

47.535698-122.05484

Dog 1 and Dog 2

16 Sunday Mar 2014

Posted by Guinea & the Pigs in Ginger + Buddy

≈ 3 Comments

Tags

Buddy & Ginger, Dr Seuss

dog1_dog2

I will pick up the hook.
You will see something new.
Two things. And I call them
Dog One and Dog Two.

“These Dogs will not bite you.
They want to have fun.”
Then, out of the box
Came Dog Two and Dog One!

And they ran to us fast.
They said “How do you do?
Would you like to shake hands
With Dog One and Dog Two?”

“Pen” Pals

08 Saturday Mar 2014

Posted by Stacey Bender in Ginger + Buddy, the kitchen

≈ 6 Comments

Tags

Braised beef ribs, Buddy & Ginger, food, sauerkraut, sweet and sour cabbage

20140308-102613.jpgWhite wine and sauerkraut braised beef short ribs

Driving in the other morning on our long, long, l o o o o o n g trek to take Buddy and Ginger for their scheduled “spa” day, Buddy sat in his little bed/car seat in the back seat, hoodie on, shaking. Ginger had her own bed/seat on the opposite side but was clearly un-phased.

20140308-105641.jpgBuddy

20140308-105958.jpgGinger

The rain was pelting down and almost washed us away during their regularly scheduled outdoor potty break before departure. Afterwards, Buddy took refuge in his “dingy” (the name given to his bed in our master bath/dressing area), perhaps building up courage before taking the “raft” for a spin (code name for Ginger’s beds, one located in the living room and one in our bedroom). Very comfy small beds with bolster sides for resting chins on or just snuggling in like a tortellini. Looking back at him now, he seems like he is trying to stand up on a surfboard, legs splayed, a little unsure but excited and hopeful.

Buddy has always been a shaker in the car, letting out little whines and whispers until he is finally allowed to come sit on my lap in the front seat. I prefer to keep him safely strapped in on his bed, but sometimes I give in and wrap him up in my arms. Tom got a different seat belt strap for those instances but today it must have been in the other car. Fortunately, he stopped shaking and was quiet for the bulk of the journey. I was not sure if he had figured out where we were headed but even though it used to be a place of great resistance, I recently noticed the two of them are a little more agreeable to these sessions.

20140308-110319.jpgOn their way to see Victoria

I have been taking Ginger to the same groomers since she was born and Buffy went to them for 10 of her sixteen years before that. This has been a longtime relationship that when I stop to consider the enormity of how long I have trusted them, and only them, it is impressive indeed. Especially considering we live nowhere near the shop, just in the same region. I haven’t even had my groomer half as long as that (although he is a keeper too).

The day Buddy joined Ginger for his first appointment, he had been through a lot and was still getting his bearings on how to adjust to our scheduled life. Needless to say, Ginger, who had been an only child, did not help him with this adjustment; instead she asserted her feminine wilds (sic) on more than one occasion. Perhaps that was the reason for his hesitation (skepticism) in hanging out too closely with her. So when I picked them up that evening, I was surprised to see that they had been sharing the same pen all day. Victoria collected them as nonchalantly as if they were the best of friends. Little had she known that just that morning, Ginger had growled…no, snarled, with teeth, at Buddy just for trying to eat his own food.

As a (non-imposed) rule, during the day, Ginger hangs out in one room while Buddy claims another. We like to think it is to protect each half of our little home. They tend to sleep on opposite sides of the bed, and if given a choice, they would never have to share the same couch; this is what they’d like us to think. The truth is, over the three years they have been together now, a bond has definitely formed.

Where they used to pick opposite directions when let outside, they now stride out happily, side by side, bumping and jockeying for the best spot on the same part of the yard. When one of them cries out, whether for happiness or sad, the other comes running to join in the craziness or console. Most recently though, I have awaken, on more than one occasion, plastered with the fur of two pups sleepily snuggled together. So as we drove in that morning, I couldn’t help but recall that today they would be “pen” pals which means they can unabashedly share each others warmth, comfort and friendship without practicing how to be aloof.

20140308-104414.jpgThe next day they climbed into the front seat together while I was in the grocery store. Hairdo by Victoria at Looking Good, Ballard, Washington. She’s the best and they are looking good!

Sauerkraut and white wine braised beef short ribs

We usually go out to dinner in Ballard after the pups have their spa day since there are so many good places to eat and we live on quite the opposite end of town (or rather, another town entirely). This time, however, due to rain and schedules, we went home and ate leftover beef ribs instead. It was not a hardship, I assure you. These ribs are meltingly tender and take on a distinctive flavor from the cabbage; the combination is rather addictive, to me. I meant to add about 1/4 cream to the cooker during the second heating but was out. It wasn’t really necessary but I stirred in the sour cream as an afterthought at the end. The idea for this preparation came from Doris Cappadona, my brother’s Mother-in-law. About, what seems like a decade ago, she described throwing sauerkraut, Riesling, grapes and cream into a pot with beef and slow cooking it until tender. I always thought it had sounded delicious so with my leftover sweet and sour cabbage, I decided to give it a try. I used Chardonnay rather than Riesling and no grapes. This is probably a completely different dish than the one that she described but it is a keeper none the less.

INGREDIENTS (for the ribs)

2 lbs boneless beef short ribs (about 4 large)
Salt and pepper to season (I use my “seasoning” that I make with roasted salt, pepper and coriander)
A slight dusting of flour for the ribs
Olive (or canola) oil for browning
1/2 bottle white wine
1 cup thickly sliced crimini mushrooms
1 cup sliced leek (1 medium)
1/2 cup diced onions
2 cloves chopped garlic
3 medium yellow potatoes cut into quarters
2 large carrots cut in half lengthwise
1 cup sauerkraut (or homemade sweet and sour red cabbage as I used since I had some leftover from a previous meal – recipe to follow)
1 TB apple cider vinegar
2 TB sour cream

COOK (the ribs)

Rinse and pat dry the beef; season and dust with flour.

In a large sauté pan, brown on both sides in olive or canola oil. Remove from pan and set aside.

Deglaze the pan with a good hit of white wine, scraping up the burnt/brown bits. Pour this over the beef.

Wipe the pan clean and in a little more oil, sauté the mushrooms, leeks, onion and garlic for about 10 minutes until slightly softened. Add in the cider vinegar and cook to combine.

Transfer the contents of the pan to the bowl of a pressure cooker (I use an electric cooker). Add in the potatoes and sauerkraut (or cabbage) and top with the beef then the rest of the wine.

Close the pot and turn to high heat set on 10 minutes. When the lid is released, add the full carrots and turn set the time for 6 minutes more. When the lid releases, stir in the sour cream.

SERVE

In hot, shallow bowls, dish a little mushroom and potato (that will be coated in a lovely, melted cabbage and onion sauce) into each bowl, add a sliver or two of carrot and dust over some grated pecorino Romano. Garnish with an soft herb such as basil or sorrel.

All said, dinner to the table in an hour or less with possible leftovers for a wayward night out.

INGREDIENTS (for the cabbage)

Olive oil for sautéing
1 medium-sized red onion – peeled and sliced, slices cut in half
1 head (approx 2 lbs) sliced red cabbage, core removed
1/2 cup apple cider vinegar
1 cup red wine
1 TB (approx) sugar
1 1/2 tsp (approx) salt
2 TB butter

COOK (the cabbage)

Heat a low-sided Dutch oven and add olive oil, just enough to coat the pan, 1 TB or so. When it is hot enough to move freely when tilting the pan, add the onion and cabbage. Stir a few minutes to soften the vegetables then add the vinegar and wine, then sprinkle with sugar and salt. Bring to a simmer, add dots of butter scattered on top then cover and transfer to a preheated 300 degree oven. Cook for approximately 1 hour. Check in now-and-again to stir. When the cabbage begins to be meltingly tender, remove the lid and cook until the liquid has all evaporated. It won’t hurt to cook longer than needed so err on the side of more is better to get a succulent result.

20140308-173301.jpgenjoy for multiple days

47.535747-122.054791

Follow Blog via Email

Care to join us in our food and life adventures? Enter your email address to follow this blog and receive notifications of new posts by email.

Join 186 other subscribers

Archives

  • January 2021
  • July 2020
  • June 2020
  • April 2020
  • March 2020
  • August 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • August 2018
  • July 2018
  • March 2018
  • February 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013

© 2013–2021 Stacey Bender. All rights reserved.

Powered by WordPress.com.