LIBRA September 22-October 22
It may feel like you’re falling behind, but that’s your high expectations talking. You’re moving along at a clipped pace.
This weekend brought four major projects. Replacing the dishwasher, fixing the plumbing under the sink, fixing the French doors and prepping the front for paint I never got to the prepping the front part, and the jury is still out on the French doors, but progress was made.
Out with the old…
And in with the new!
(Notice the super cool blue lights)
I ran it through and so far so good. No leaks, no overspill with my Rube Goldberg air-gap installation and no leaks with the new elbow under the sink.Â I’m hopeful that I can wipe it down and put the soap and Comet and Bon Ami under the sink finally.
Cooking Big Dog Style
This week’s food features Jambalaya for lunch.
2T olive oil
1 package Trader Joe’s Chicken Andouille sausage cut in pieces
1 pound skinless chicken thighs cut in pieces
1 pound medium shrimp
2 cloves garlic
3 stalks celery
1 red and 1 orange pepper
3 Thai peppers (from Harry’s garden)
4 Roma Tomatoes
2 cups brown rice
2 t Cayenne
Dust the shrimp with spice mix and saute briefly. Pull out and set aside. Dust the chicken thighs with spice mix and saute. After around 6 minutes add sausage and cook another 4 or 5 minutes. Pull out and throw in onions, celery, pepper, and garlic and cook until limp Add meat and shrimp back in and toss around. Add 8 cups of water and bring to boil for 20 minutes. Add rice, reduce heat to simmer, cover and cook for 1 hour. Let sit for 30 minutes and you’re good to go.
This week’s food
Oatmeal and 1/2 cup ff cottage cheese
Beef jerky and fat free yogurt
Apple and string cheese
Beef stew, ww pasta and Caesar salad
Ricotta cheese and blueberries
Why I don’t spend money on dog toys
Wine of the Day
The Foley Charbono. I’ll have to check the year, but what a fun wine. Lots of layers of flavor, big on fruit, and pepper but not overpowering. A nice smooth finish. We decided that it kind of acts like a Zin with character. We accidently had some Roquefort cheese with it. (I was originally going to slice a couple of pieces to put over my London Broil and we started nibbling on it) It was so good we ate most of the Roquefort.