The weather here today is horrific — blowing snow obscures everything, it’s minus -7° celcius, and expected to drop to -15° , and I have no intentions of leaving the house if I can possibly help it. Unfortunately, Solo is out of goat’s milk, so I don’t really have much choice. Sucks to be a responsible pet owner, doesn’t it?
I have another reason for leaving the house today – I’m going to pick up some sample packs of Honest Kitchen dog food from our local distributor. He’s actually the Canada wide representative for Honest Kitchen – he just also happens to be located here in Durham, a town with a population of about twenty people. It really is a small world sometimes.
I’m going to try switching Ellie over to Honest Kitchen, in the hopes she’ll find the texture easier to eat. She has a hard time eating kibble, even if it has been soaked. Honest Kitchen is a dehydrated food, as opposed to a kibble. The basic ingredients have been dehydrated, and you then re-constitute them with water before feeding. This results in a food with a ‘pudding’ like texture.
Apparently, not all dogs like it, so I’ll start with just some samples and see how Ellie tolerates it.
As for Sean and I, we’re eating Jamaican food today. I’ve got oxtail stewing down in the slow cooker, and tonight I’ll fry some plantain, boil some yellow yam and Irish potato, and make a batch of coconut rice and peas. For dessert, we’re having fresh made banana fritters. Since I can’t get ethnic food out here, I’ve had to learn to make do with what we can cook here at home.
Next week, we’re going to get together the ingredients to make Pho, the Vietnamese noodle soup we ate at least once a week in Toronto.
Every block in our ethnic neighborhood had a decent Pho place on it, and I really miss being able to just drop in and grab a huge bowl filled with noodles, broth, seafood and bean sprouts. Sean likes his plain, but I love my Pho with a squeeze of lime and a dash of chili sauce.
Here’s a simple recipe for rice and peas —
1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.
This recipes can also be made using other peas.