Would you like to see a pooping polar bear? And a recipe, perhaps?
Around 3:00 this morning I was jolted awake by the soft sound of Alex's stomach heaving, which means that puking is imminent. Before I'm fully awake, I'm somehow able to hear the sound, recognize it, and fly into the safety of the tiled (translation: easy to clean) bathroom with the dog in my arms.
Dog pukes on tile floor, Liz cleans up puke. Consoles dog, washes hands, tries to convince dog that although his stomach is empty and he's now hungry, IT IS NOT IN FACT TIME TO GET UP.
Have I mentioned how easy to clean the tile floor is? So much better than trying to clean the comforter in the middle of the night.
Anyway, here are some pictures of Alex from Christmas morning. I discovered them on the camera tonight and decided to liberate them. He really is sweet, so I guess I'll keep him, despite the puke.
Peeking into his stocking, which M had
stuffed full of squeak toys and Dingos.
(we love this dog, just a wee bit)
I totally didn't make this mess.
Oh yes, and my mother gave me a polar bear
that poops brown jelly beans.
Nothing says "Merry Christmas" like edible turds.
Now that you're totally prepped for a discussion about food, I wanted to share a delicious recipe with you. Consider this a belated holiday gift.
Portobello Pizza with Fresh Mozzarella
(Vegetarian Times, October 2006)
1 12-inch prepared pizza crust (make your own or buy one)
1 T. plus 2 t. olive oil
3 medium-sized portobello mushrooms, chopped (about 2 cups)
3 cloves garlic, minced (about 1 T.)
1 T. balsamic vinegar
1 cup prepared marinara sauce
1/3 cup diced red onion
8 oz. fresh mozzarella, drained and cut into 1/4-inch-thick slices
1/3 cup grated parmesan cheese
2 cups arugula
1) Preheat oven to 450 degrees. Coat 12-inch pizza pan with cooking spray; set crust in pan.
2) Heat 1 T. olive oil in large, nonstick skillet over medium-high heat. Add mushrooms and cook 5 minutes, or until browned and tender, stirring occasionally. Add garlic and season with with salt and pepper. Cook 30 seconds, stirring often. Stir in vinegar and remove from heat.
3) Brust crust with remaining olive oil. Spread sauce on crust. Scatter mushroom mixture on top. Sprinkle with red onion. Arrange mozarella slices over vegetables, and sprinkle with Parmesan cheese.
4) Bake 10 minutes, or until cheese has melted. Scatter arugula on top. Cut into slices and serve.
Ohhh, so heavenly. It combines some of my favorite things... arugula, mushrooms, balsamic vinegar, fresh mozarella. We ate it with a delicious Napa Valley cabernet. The recipe is supposed to serve 8, but M and I practically polished this off in one sitting, just the two of us. Ye have been warned.