Mom Update with a Side of Superbowl

Hey It’s Jet Here.

Mom said I could share the scoop with you today. She’s been home from the hospital for eight days now. Little Miss Where Did Mom Go and I met Mom at the door. She quietly sat down and we met her energy level while showing her how much we missed her. We exchanged lovies for about 20 minutes, heaven I tell ya!

Mom had lots of funny smells on her which, I, Nurse/Detective Jetty insisted on investigating. Mom took me out for an empty the tank, while Angela took Little Miss Easy Peasy. Rachel helped Mom with our evening constitutional that first night and our next morning constitutional. She walked JJ while Mom walked me. After that, Mom felt strong enough to go back to our usual routine. She takes a lot more breaks for resting now, though.

3We’ve stuck close to Mom when she’s in the house. It doesn’t hurt that because of her new diagnosis of Crohn’s disease, she has lots of food experimentation to do. You know we, her faithful Kitchen K9s, will continue to serve as her QC (Quality Control) testers.

Because of her Crohn’s thingie, she has to pull way back on her activities for awhile. Mom sadly withdrew from two of her Kitchen Counselor commitments. Remember the new one? They graciously said they will hold her place for the fall. As for transcribing my posts, she asked if she could write directly to you… take it away, Mom.

thank you in many languatgesI cannot thank all of you enough for your kindness, support, love, healing wishes and concern these past few weeks. A special, immeasurable (VBP) quantity of gratitude goes out to Linda, Savannah’s Mom, who ran Jet’s blog for the week I was in the hospital. Please show her some love and appreciation. Snoopy and his Mum, Annette, texted and called me every day to make sure I was ok, as did Jodi, Sampson & Delilah’s Mom, from Heart of a Dog. My friendships with these women who I’ve never met in person, demonstrates the power of the pet blogging community to make connections I never anticipated. Rebecca and Wendy, my two dear friends from Golden Rescue South Florida, and diligent (VBP) commenters read Linda’s posts to me each day, because I did not have any device in the hospital where I could read posts, even if I wanted to. (Truthfully, I found myself staring out the window, around the room, at the ceiling, at the tv, at the parking garage, at my IV pole, at the door for days… it was weird.)

blog etiquetteI thought long and hard about what I could commit to and keep my recovery going forward. I always believed that I needed to reply to all those who took the time and care to comment on Jet’s post, visit that blog and comment. I know how hard we all work and I thought that was respectful. Right now, I do not feel I can expend (VBP) that amount of energy on Jetty’s blog. So, for awhile, I hope you will understand if I transcribe for Jetty a few times a week, answer your kind comments when I can, and know that I will visit your blogs as time permits, even if I do not leave a comment. I hope to teach what I learn about Inflamatory Bowel Disease eating styles to help others once I get the hang of it.  Gotta make lemonade out of the lemons! (except I cannot have lemons right now!)

Now for the side of Superbowl…

We’re a split home.  I’m rooting for the Ravens, with part of Mom (the colors work well for me!).  You see, Mr. Ray Lewis played college football at UMiami and… Mom read a great book about the Ravens from author Jon Feinstein many years ago. (Miss Linda taught Mom how to use PZap over the phone today!)

pizap.com10.85032704705372451359762951125

Little Miss I Left My Heart in San Francisco will root for the 49ers with the other half of Mom.  You see, Mom’s favorite place in the whole United States is the San Francisco area.  Plus, Little Miss Fashionista likes how the team colors highlight her fur.

pizap.com13597676881711

Another great Yippee Yahoo Mom’s back day!

Thanks to Life With DogsConfessions of the Plume and Two Little Cavaliers for hosting the Saturday Blog Hop.

saturday blog hop

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Click here to enter your link and view this Linky Tools list…  (sorry, the coding is not working today, I’ve notified the Cavaliers!)

Tasty Tuesday – Too Much KC, Not Enough QC!

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-third participating post!

Sunday night, Mom ended up preparing a very late supper.  Here’s the experience in pictures.

Did you notice something missing?  Oh sure, JJ and I, as Mom’s faithful Kitchen K9s performed QC (Quality Control) to a limited degree.  We received two teeny tidbits of peach, 2 slices each of banana, a few licks of yogurt, big whoop!

We certainly deserved small versions of Mom’s dish (minus the nutmeg, thank you very much!) and what happened?  NOTHING HAPPENED

This post almost ended up in the Monday Mischief pile.  Mom better shape up next week!

Another great, (not really), yogurt and fruit day.



Tasty Tuesday: Essence of Summer Supper Salad

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our nineteenth  participating post!

I may have eluded (vocab building project VBP) last week to Mom’s major food prep for her classes.  Her UMiami Med School Diabetic Peer Support Group class prepared three items.  One of the class participants put the finishing touches on the platter which wowed the class!

On Prep night #1, JJ and I, Mom’s faithful Kitchen K9s, provide QC (Quality Control) for:

  •  Tomatoes – Mom prepped 12 because of doubled recipe!
  • Chicken – before and after cubind…
  • String beans – before and after steaming…

This recipe arrived in Mom’s inbox via the The Splendid Table’s weekly Weeknight Kitchen newsletter.   Mom’s sharing all the comments, tips and notes since she cannot find a direct link online and did not want you to miss ANYTHING!  

Essence of Summer Supper Salad – Serves 4

Ingredients:

  • 3 quarts hot salted water in a 6-quart pot
  • 1 lb. large to jumbo unshelled raw shrimp, or boneless chicken cut into ½ inch dice or firm tofu (Mom used chicken to stay within budget.)
  • 1 ½ lbs. green beans, trimmed of stem ends

Dressing:

  • 1/3 cup cider or rice vinegar (Mom used cider vinegar.)
  • Salt and fresh ground pepper
  • 1 tbs. dark coarse mustard or Dijon (Mom used Dijon.)
  • 1/3 cup (or so) Extra Virgin Olive Oil
  • ½ medium sweet onion, thinly sliced

Finishing:

  • 4-6 delicious ripe tomatoes, vertically sliced ¼ inch thick (Mom used Roma, which was the least expensive, since this is NOT our tomato season.)
  • 15 leaves fresh basil, torn (budget did not permit and the salad was still yummy.)
  • 3 whole scallions, thinly sliced
  • ½ lemon

Directions:

  • Bring the salted water to just below the boil then drop in the shrimp. Cook 1 to 2 minutes or until shells start to turn pink and firm up. Don’t overcook. With a slotted spoon, immediately scoop the shrimp out of the water into a colander.
  • Rinse shrimp with cold water to stop the cooking and cool them. Slip off the shells and season the shrimp with salt and pepper. Set aside. If holding more than 10 minutes, chill in the refrigerator.
  • Rinse shrimp with cold water to stop the cooking and cool them. Slip off the shells and season the shrimp with salt and pepper. Set aside. If holding more than 10 minutes, chill in the refrigerator.
  • Bring the water left in the pot to a full boil. As it heats, take a large bowl and whisk together the vinegar, salt, pepper, mustard, and garlic until well combined. Whisk in the olive oil until mixture comes together and is slightly thickened. Add the onions and toss with the dressing.
  • Once the water in the pot is boiling, drop in the beans. Cook over high heat, uncovered, until just beyond tender crisp, about 3 to 7 minutes depending on size of beans. Taste as you go to check for doneness. Drain beans in a colander, rinse with cold water, and drain again. Add shrimp and beans to bowl and toss until well combined. Taste for seasoning.
  • Arrange the sliced tomatoes around the rim of a serving platter. Sprinkle with salt. Pile the bean salad in the center and spoon on any remaining dressing. Sprinkle basil and scallion on top, then squeeze the half lemon over all.

Comments:

This is a recipe for right now & good tomatoes, new green beans and sweet onions practically trumpet summer, which is why the mustard-garlic dressing is distinctive yet not overwhelming. It’s a supporting player. With tomatoes peaking and heirlooms so popular, you might get your hands on some of the dark varieties with out-of-the-ordinary tastes, like Black Cherry (stunningly rich), Black Krim (tastes like good steak), Black Zebra (more delicate) or Paul Robeson (boldly sweet-tart). Green beans are the tomatoes’ backup along with sweet onions. Cook the beans just beyond tender crisp to open up all their character. Serve the salad with a loaf of rough country bread for sopping up the dressing. End the meal with the luscious Mango Sherbet from cooking teacher and author Bal Arneson. If mangoes aren’t to be had, use peaches or nectarines. If you can, use organic produce; I think you’ll like the results.

Tips:

  • With the shrimp and beans cooked and the dressing made a day ahead and refrigerated, the next evening you merely slice the tomatoes and assemble all on a big platter. Supper is ready in 10 minutes.
  • This recipe is a perfect showcase for heirloom tomatoes. Every year seems to bring a greater variety at farmers’ markets and roadside stands. Try some that are new to you.

Author Notes:

  • Shrimp Alternatives: Shrimp are spendy and not essential here. Tofu, cooked poultry, or any other protein you would like will work. You could even skip the protein; the salad will still be good. In fact, you get a complete protein if you have the salad with whole grain bread, which when eaten with the green beans becomes the nutritional equivalent of shrimp or chicken.
  • Working Ahead: The shrimp, green beans and dressing could be made a day ahead and refrigerated.

Another great QC day!