Holy crap it’s already August. What the hell happened to July??? Well, I have been busy, especially with the addition of a foster dog. This is Mackey, a German Shepherd mix. So how did we end up with Mackey? Long story short, MIL volunteers at a rescue and decided to foster Mackey over the 4th of July weekend. Throw in some drama and tears (which I’ll spare you from. You’re welcome.). In the end, we decided to foster Mackey. The other boys get along with him but him and Merlin are like Frick and Frack. This is turning out to be a great thing since Mackey is at his young exuberant teenage stage. You know what they say, a tired dog is a good dog! He really is a good boy and who can resist that cute floppy ear. And if you’re keeping track, yeah, that makes 4 dogs in the household now.
I finally got around to cleaning up all the pictures on my camera. Nothing jaw-dropping, just a few things from recent dinners.
Since I’ve been doing a lot of grilling, I decided to splurge and get one of those grilling pans mainly for grilled veggies. I’ve had one of those non-stick open style pans before but they were a bitch to clean, go figure. This one is easier to use and I like the lid addition. The handle also comes off, a nice feature. I usually cut whatever veggies I have in the fridge into bite-sized pieces (grills quicker), toss them with some EVOO and a some Essence spice. Then onto the grill for 5-8 minutes, usually. The Mister loves his veggies this way.
Here’s a side shot of the pan with the lid on. I’ve used it with the lid on and off. I also like the fact that this version is a bit deeper, although food does need to be tossed a few times to ensure even cooking throughout.
I haven’t used this gadget for anything other than veggies yet but I would like to grill some shrimp before summer end. No skewers.
What else have we been eating? How about some mussels and clams in garlic wine sauce? These were from my local Henry’s (which will be Sprout’s soon). Some lemon and butter and spices to finish it off. Delicious!
And here’s a bacon roast beef that I made for dinner one night. The roast beef was grass fed and was incredibly tender (even at medium temperature). Roasted on top of some carrots and Vidallia onions.
The only problem with this was that the bacon did not crisp up as much as I would have liked. See how some parts were still a bit (ahem) limpy?
I crisped it up in a pan and then diced and then added it back to all the veggies in the roasting pan before serving. If I ever do this again, I might cook up the bacon a bit first before putting it on the roast.
Hope everyone is having a great week and it’s almost Friday, yeah!