NEW BLOG SITE

My new blog, Border Collies and Beads, is now at http://bordercollies3.wordpress.com/

To Ellie and All Abandoned Puppies

Saturday, April 10th, I worked at a pet adoption event in neighboring Santa Rosa County and fell in love with a stray.  She touched my soul; four to six months old, all white with a brown spot on her head, sweet and happy to see everyone.  She was adopted at the end of the event to someone who seemed as if he was unaccustomed to owning a dog.  I cried in front of everyone and still cry.  She touched me to the core.  She deserves the best home of my dreams.  But how selfish of me.  Don't all strays deserve the best home?  I prayed to God to take care of little Ellie and give her a good life.  Fifty-nine animals were adopted.  This particular Saturday, I'm sure, animals all over the United States were adopted.  I dream of them living in loving, safe and comfortable homes.  But this one little Border Collie mix named Ellie-I will never forget you-a symbol of homeless dogs everywhere who greet each day with energy and positivity and go to their new homes with a wagging tail and panting grin. 

Sherry-Baked Garlic Shrimp

Did I mention I've become a vegetarian?  Fish is still on my menu so this recipe, a new one for me, will be repeated.  It is a very tasty dish.  I served it with Sweet Pepper Wild Rice Salad.

1-1/2 pounds large shrimp (12 to 18/pound), shelled, deveined, patted dry
1/2 cup oil, preferably olive
3 tablespoons dry sherry
3 large cloves garlic, crushed
1/2 teaspoon crumbled thyme
1/4 teaspoon salt, or to taste
1/8 teaspoon crushed red pepper, or to taste
Lemon wedges (optional)
Arrange shrimp slightly apart in single layer in greased shallow baking dish.  Mix remaining ingredients; pour over shrimp.  Bake in preheated 400 degree oven, turning shrimp once, 8 minutes or just until shrimp are pink, firm and barely opaque throughout.  Serve with pan juices spooned over.  Makes 4 servings.

KFC Coleslaw Favorite

I found this gem while going through my mom's old recipes.  The next time I make it I'll reduce the sugar and add diced pineapple.

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/3 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice in a large bowl and beat until smooth.
Add the cabbage, carrots and onion; mix well.
Cover and refrigerate for at least two hours before serving.
Serves 10 to 12.