Ginger's World - Let the Barking Begin!

It’s a dog’s duty – and no one appreciates it. When intruders invade our space, we bark. It’s in our genes. Telling us not to bark is a complete waste of time and energy, and a smart human would simply give up and let us do what comes naturally.

There’s my squirrel bark. Don’t even get me started on those little teases. Coming oh so close, only to scamper up a tree and chatter at me. Grrrr… My squirrel bark is high pitched, maybe a little too excited, but what’s a dog to do?

Then there’s the other dog bark. I mean, seriously? If a strange dog walks past the house, am I supposed to sit there and not say a word? I don’t think so!

The doorbell really sets me off, resulting in a barking frenzy. There’s just something about that loud ding that turns me into a lunatic – or so I’ve been told.

Then there are the coyotes that yip from the meadow, just begging me to come get them. Barking isn’t a sufficient response, but my people won’t let me chase them. As if those mangy creatures could hurt me!

Probably the most bark-worthy occasion was the night the bear sat on our deck, licking the barbecue. The nerve! I nearly barked myself horse, and that bear didn’t even move. Not even after my human turned on the light. I’m having palpitations just thinking about it!

Who’s with me on this? Shouldn’t a dog be allowed to bark?

Ginger

Blogging in a New Year

My New Year's resolution is to start blogging more! Hard to believe considering my pathetic track record. On Mondays I'll post recipes. Thursdays will be devoted to all the pet lovers out there with blogs about my dog, Ginger. I hope you'll stop by.

For this Monday, I'm starting off with a dessert recipe I served at my book club recently. The ladies were kind enough to ask for the recipe, so I think you'll enjoy it!

Lemon Freeze Pie

Crust:

¾ cup cornflake crumbs

2 Tbsp. sugar

¼ cup melted butter or margarine

Combine in an 8 inch pie pan. Remove 1 Tbsp. of crumb mixture and reserve. Firmly press on bottom and sides of pan.

Filling:

2 eggs, separated

1/3 cup fresh lemon juice

1 tsp. lemon peel

1 can sweetened, condensed milk

3 Tbsp. sugar

Beat egg yolks until thick. Add lemon juice and peel. Beat well. Add condensed milk and stir until thickened. In a second bowl beat egg whites until stiff. Add sugar gradually while beating. Fold egg whites into lemon mixture. Pour into pie pan and sprinkle with reserved crumbs. Freeze at least 3 hours before serving.

Enjoy!

What's Cooking

Cranberry Sauce

12 oz. bag cranberries washed
1 1/2 cups peeled, chopped apple
1 Tbsp orange zest
1/2 cup sugar
1/2 cup brown sugar
1/2 cup apple cider

Bring ingredients to boil in a sauce pan then simmer 30 minutes or until thickened. Remove from heat and mash. Cool then chill.

Happy Thanksgiving to all!

What's Cooking

Chile Verde

1 Tbsp canola oil
1 to 1½ lbs. pork tenderloin trimmed and cut into 1 inch pieces
salt and pepper to taste
2 Tbsp flour
1 large onion chopped
1½ lbs. tomatillos husks and stems removed cut into quarters
¾ lb (about 3) Anaheim chiles cut into 1 inch pieces
4 garlic cloves minced
½ cup chopped fresh cilantro
1 tsp ground cumin
1 tsp dried oregano
3 cups water

Shake pork in a bag with flour, salt, and pepper to coat. Heat oil in stockpot and brown pork on all sides. Remove from pan. Add onion, tomatillos, chiles, and garlic. Sauté until tender, about 8 minutes. Return pork to pan and add remaining ingredients. Simmer for 2 hours, stirring occasionally. 4 servings

This is a great meal for a chilly fall day. Enjoy!

What's Cooking

Tri-Color Pasta Salad

12 oz box tri-color rotini
3/4 cup black olives sliced
1 cup grape tomatoes sliced in half lengthwise
1/4 cup chopped fresh herbs of your choice
salt and pepper to taste
1/2 cup mayonnaise

Cook pasta until just tender. Drain, rinse with cold water, and drain again. Place pasta in serving bowl. Add remaining ingredients and toss gently. Serves 8

This is a colorful salad with a great fresh taste. Experiment with different herbs to vary the flavor. I like to use parsley, cilantro, and thyme, but you can use whatever you have on hand. Marjoram and basil would work well, too.

What's Cooking

Grilled Chicken with Mango-Pineapple Salsa

Salsa
1 ripe mango peeled and diced small
1 cup pineapple diced small
1/4 cup red onion minced
1 small jalapeno pepper minced (1-2 Tbsp)
1 Tbsp minced fresh ginger
1 Tbsp chopped fresh cilantro
Juice from 1/2 a lime
Salt to taste

Chicken
4 skinless, boneless chicken breast halves
1/3 cup pineapple juice
3 Tbsp soy sauce
2 Tbsp honey
Juice from 1/2 a lime
2 Tbsp chopped fresh cilantro
Dash of crushed red pepper

Prepare salsa. Mix together all ingredients and refrigerate until chilled.

Prepare chicken. Lightly pound breasts until 1/2 inch thick. Mix remaining ingredients and marinate 30 minutes.

Grill chicken over low heat until done. Serve with salsa.

Serves 4

And The Winner Is...

Maeve! You've won a PDF copy of Victim Of Desire. Please contact me at jannine@janninegallant.com for your prize. Congratulations!