t h e { u n r u l y } e y e b r o w: April 2010

Thursday, April 29, 2010

Legumes galore...

Curried lentils with peas, smashed yams, steamed zucchini, and sour cream.

So, I've been compiling a list of dog breeds I want to own someday, arranging them into groups of three, and brainstorming names for them. Because I think this is a really good use of my time right now. Assuming an average lifespan of 12 years per dog, and assuming I won't want more than three dogs at any given time, in order to own one each of the following breeds I need to start fifteen years ago and live to be 154. Hm. Still, this was fun.

Note: A few breeds are interchangeable to me, as is indicated by slashes (/).

GROUP ONE

Leonberger: Orson or Ursa

Brittany: Bourbon

Boxer: Augustus ("Gus")

GROUP TWO

Weimaraner/Viszla: Nickel/Penny

Australian Kelpie: Oz

Briard: Filibuster

GROUP THREE

Australian Shepherd: Matilda

Chesapeake Bay Retriever: Charlotte

Basenji: Yosemite

GROUP FOUR

Standard Schnauzer/Kerry Blue Terrier: Moses

Doberman Pinscher: Turtle

Akita: Ticonderoga ("Ty")

GROUP FIVE

Schipperke: Escher

Borzoi/Afghan Hound: Baryshnikov

Airedale Terrier: Wallace

GROUP SIX

Pharoah Hound/Ibizan: Niles

Norfolk Terrier: Graham

Bernese Mountain Dog: Stella

GROUP SEVEN

Great Dane: Horatio

Shiba Inu: Kismet

Standard French Poodle: Wellington

GROUP EIGHT

Nova Scotia Duck Tolling Retriever: Chloe

English Foxhound: Hugh

Canaan Dog: Jerusha

GROUP NINE

Belgian Tervuren: Wagner

Black Russian Terrier: Trotsky

Finnish Spitz: Terwilliger

Group Ten

Newfoundland: Noah

Dachshund (miniature smooth): Shoe

Yorkshire Terrier: Pudding

Group Eleven

Border Collie: McCoy

Kuvasz: Magellan

Gordon Setter: Charlemagne

Group Twelve

Rottweiler: Grissom

Siberian Husky/Malamute: Mush

Rhodesian Ridgeback: Malcolm

Tuesday, April 27, 2010

Dinner tonight

Curried lentils with roasted broccoli and pickled ginger. Good combo.

Fish Tacos

Note: Asadero is one of several Mexican cheeses made fresh from part-skim milk -- the Mexican equivalent of mozzarella. Like mozzarella, asadero (along with fresco, panela, an quesadilla cheese) has an equal fat-to-protein ratio. But unlike mozz, these cheeses have an extremely low "melting" temperature, but do not run or separate, or even lose their shape, really; they just get hot and very soft. Also, asadero has a deeper, nuttier flavor than mozzarella.

Fish Tacos

olive oil

tilapia fillets

salt and pepper

lime juice

6-inch corn tortillas

asadero cheese, sliced or grated

cilantro, chopped

salsa/hot sauce/chilis, green or red

ripe mango, diced

sour cream

lettuce or cabbage, sliced into ribbons

Heat a little oil (about half a teaspoon per fillet) in nonstick pan over medium. While it heats, prepare the other ingredients. Pat tilapia dry with paper towel and set in hot pan. Season with salt and pepper. Let it cook several minutes, until thin side of fillet is almost opaque throughout (it's hard to overcook tilapia, and you want both sides to brown nicely). Meanwhile, continue preparing other ingredients. Flip tilapia and continue cooking. When done, remove from pan, turn heat to medium-low, set fish aside on cutting board or plate and drench fillets with lime juice. Add a little oil to the pan if needed and heat the tortillas on one side, flipping them over after a minute or so and sprinkling hot side with cheese, cilantro, and salsa/hot sauce. When cheese is melted, remove tortillas to plate, add tilapia, mango, sour cream, and lettuce. Wrap up and enjoy.

Monday, April 19, 2010

Puppy Love

I discovered this (and last) year's Westminster Kennel Club Dog Show is on hulu. Watching it, I was incensed anew that the Leonberger is still not yet recognized by the WKC. What is wrong with these people?

I mean, look at this. Is this not the most beautiful thing you've ever seen?!