We always called them our "girls". Well, now it looks like we're going to have to start calling them our "its". That's right...the puppies got fixed.
Altered actually. That's the new lingo. Not spayed or neutered. No no...that's sexist. There is really no difference between the genders, right? Even for animals? No, we're just going to
alter everyone these days. Equally.
Anyway, we are doing our best to keep the wild beasts calm and sedate during their 2 week recovery. In reality, my goal is calm and sedate for 5 days. And it's not going well so far. Day 1 post-op they broke 2 rules. Today (day 2) they've broken those plus one more. What are ya gonna do? They seem fine and are actually much more chill than usual. So that's good enough right? It's going to have to be.
On another note, we tried a new recipe for shrimp kabobs last night for dinner. Wow, was it yummy! Unfortunately we didn't get any pictures. They were just gone so fast!! The recipe follows. Those of you who know my husband won't be surprised that it has an Asian flair; we served these babies over white rice and broccoli. What? I haven't shared my broccoli recipe yet? Next post, I promise!
1lb Shrimp (the bigger the better!) peeled and deveined
1/2 cup soy sauce
1/4 cup ketchup
2-3 cloves garlic
3 Tbsp honey
3 Tbsp brown sugar
1 1/2 Tbsp Hoisin sauce (this is like a sweet Asian worcestershire sauce)
1 tsp grated ginger (I use the stuff that comes in the tube)
2 Tbsp fresh lemon juice (the juice of one lemon)
Whisk together the sauce ingredients and divide in half. Toss the shrimp in one half and let sit while your rice cooks. (If you're using wooden skewers, now is a good time to throw them into some water to soak.) As the rice is finishing, thread the shrimp onto your skewers and grill for approx. 5 minutes, depending on the size of your shrimp. Cook until pink, brushing with the reserved sauce. Serve with rice and a drizzle of the sauce. Enjoy!!
