Periodicdesign

Mom and Dad decided to get a new puppy the other week. Their other dog, Tabitha, passed away about two months ago. I wasn’t sure if they would ever get another dog again, but low and behold, when I came home over the weekend to visit, there was this little bundle of fur trotting around like she owned the place.

She only weighs about 2 lbs and she’s oh so cute! Her name is Samantha (Sami for short). She is a pure bread Shih-Tzu. Their other dog was a Shih-Tzu as well and she was about 16 years old when she died. My parents were a train wreck when she passed. I felt really bad and I didn’t think they could stand having another one since they didn’t deal with the loss of Tabitha too well.

I’m definitely looking forward to seeing Sami grow and how well she integrates in her new home. She seems to be dealing fine with it so far, but she’s only 12 weeks old at this point.

There should be more pictures to come. Once I get my photo gallery section up and running, I will add more.

Sam needs to become a chef…

Ingredients:

• 3 Large Tomatoes, Seeded and Diced
• 1 Red Bell pepper
• 1 Yellow Bell pepper
• 1 English Cucumber, Peeled and Diced
• 1/2 Sweet Onion, Chopped
• 2-3 Cloves of Garlic, Minced
• 1/4 C of Fresh Chopped Basil
• 1 Tbs of Old Bay Seasoning
• 1 46 oz bottle/can of Vegetable Juice or V8
• 1/4 C Fresh Lemon Juice
• 1/4 C Vinegar
• 1 lb of Fresh Crab Meat (drain it really well over night in fridge or for at least an hour)
• 1 lb of Shrimp (go Jumbo or Large; the recipe calls for those liittle popcorn shrimps)

Instructions:

Combine first 8 ingredients, stir in the vegetables, juice and lemon juice, and vinegar. Cover and chill. Stir in the crab and shrimp just before you serve. Best if served with toasted baguettes, baked brie and a light pasta or rice salad and a cheap 40 ounce of malt liquor.

Sam yet again…

Ingredients:

• 4 C Blackberries
• 1 C Sugar
• 3 1/2 Tbs Tapioca
• 1 Tbs All-purpose flour
• 1 Tbs Lemon juice
• 1/8 tsp (pinch) Salt
• 1/8 tsp (pinch) Sugar

Instructions:

In a mixing bowl, combine blackberries, sugar, tapioca, flour, lemon juice and salt; mix together. Let berry mixture stand for 15 minutes.

Sprinkle sugar over pastry in pie plate; then pour berries into pie shell. Cover with lattice top.

Bake at 425° F for 15 minutes; then reduce heat to 375° F and continue baking for 35 minutes, or until crust is golden brown.

More recipes to tease your taste buds from Sam…

Ingredients:

• 2 lbs Fresh Lump Fish
• 3 Tbs Olive Oil
• 1 tsp Sea Salt
• 1 tsp Ground Black Pepper
• 1 Tbs Paprika
• 1 Tbs Chili Powder
• 2 C Diced Tomatoes
• 1 1/2 C Diced Onion
• 1 C Diced Jalapeno Pepper
• 1 C Diced Green/Red Pepper
• 16 oz Black Beans (or beans of choice)
• 4 C Cooked Steamed Rice
• 3 C Shredded Lettuce
• 3 C Shredded Cheese
• 4 Whole Stoned Ground Tortillas

Instructions:

Coat a baking dish with olive oil. Mix first 5 ingredients in a bowel and soak fish in same for 15 minutes. Lay one tortilla at a time and build up starting with rice. Then layer all remaining ingredients ending with the fish on top. Wrap the tortilla tight around the filling securing with tooth picks. Place in baking dish and bake in pre-heated 350° F oven for 40 minutes.

Makes 4 servings

Serve with…

Salsa Verde

Bright and fresh, this sauce is also fantastic over broiled salmon or scrambled eggs.
2 large fresh Anaheim chilies. *

Ingredients:

• 1/2 lb Tomatillos, ** husked, rinsed, diced
• 1 1/2 C Low-Salt Chicken Broth
• 2 Large Green Onions, Chopped
• 1 Large Serrano Chili, Stemmed, Seeded
• 1 Large Garlic Clove
• 1/4 C (firmly packed) Fresh Cilantro Leaves
• 1 Tbs Whipping Cream
• 1 Tbss Fresh Lime Juice (optional)

Instructions:

Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.

Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)

* Also known as California chilies; available at Latin American markets and many supermarkets.
** Green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets.

Makes about 2 cups