Sunday, March 29, 2009
Plus, I still have my DOD sticker on Little Blue. It's a fun little souvenir that will never be replaced. Then again, maybe I'll warm up to the prospect of a newer car... here are two I'm looking at.
Friday, March 27, 2009
The result was über delicious. In fact, I might try the same glaze on chicken sometime. It's a decidedly Asian flavor, but if you like teriyaki, give it a try. And let me know what you think!
1/3 cup low sodium blond or white miso
1/4 cup dark brown sugar
1 teaspoon toasted sesame oil
2 tablespoons mirin (Japanese cooking wine)
toasted sesame seeds and scallions for garnish (optional)
Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
If desired, serve with toasted sesame seeds and scallions. *NOTE* We had this with brown rice and steamed veggies. Delicious!
Thursday, March 26, 2009
Wednesday, March 25, 2009
He is also, however, suffering from lateral patellar luxation (Grade III). Basically his kneecaps pop on and off every time he bends his hind legs. It seems to bother him less in warm weather, so we're going to leave it for now, and decide later if he'd be better off with or without surgery. It doesn't seem to cause him pain so much as discomfort.
It's also likely that he has arthritis in his hind knees, and his hearing is rapidly deteriorating. I know he's old -- 14! -- but he still acts so much like a puppy. It's hard to believe. Poor little smoosh :(
Monday, March 23, 2009
Friday, March 20, 2009
Break graham crackers into square pieces. Ice one side of each cracker. Start munching! (You can also "sandwich" the cookies by putting a second graham square on top of the icing, but I like it better with just one.)
P.S. I'm curious to know if anyone else is familiar with this method of "cookie baking." Anyone? Anyone?