Brindy went in for her weekly checkup today. All looks fine so far, but we really won’t know until the stiches come out in a week and a half or so.

Brindy went in for her weekly checkup today. All looks fine so far, but we really won’t know until the stiches come out in a week and a half or so.

Brindy continues to adjust to the cone she has to wear. She still catches it on things, but not to the extent that she did at first. It does make it difficult for her to tell where sounds are coming from, and she often goes trotting off in the opposite direction from which I’m calling her. And mom is still accumulating bruises on her legs from when Brindy walks into her with the cone.
But she has found one advantage. The dates she is so determined to find when we are out walking are no longer just sitting around to be easily grabbed. This is what lead her to poking around in the bushes in the first place, which is how I’m sure she hurt her eye. She has now figured out that if she buries the cone in the gravel and gives it a little flick, the gravel goes flying and new dates are uncovered. Sometimes she’s just too clever!


Brindy came through her surgery with no problems yesterday. Here’s a description of the procedure:
Pets have an extra eyelid that lies inside the other two lids and is attached to the inside corner of the eye – known as the third eyelid. A third eyelid flap is performed by pulling this structure over the eyeball, and then holding it in place with a suture through the third eyelid and out through the skin lateral to the eye.
At the end of three weeks, the stitches come out and the eye gets reevaluated. I have an appointment with an eye specialist if there is still a problem.
She is still on antibiotic pills and drops, pain meds, and some other pills and ointments. Fortunately, they are all on a 12-hour schedule, so I don’t have nearly as much to keep track of.
Meantime, she is definitely not a happy camper!
I don’t take sunset pictures as often as sunrise, but tonight’s was certainly worth it.

Another stunning morning here in the Las Vegas area:

This morning’s walk was very different because Brindy was not with me. She’s off at the vet having her left eye sown up. Unfortunately, the barrage of pills, drops, and salves only kept the ulceration at bay, it was not getting any better. Next step is to sew her eye closed and see if it heals up in a few weeks. If not, we have an appointment with an eye specialist in mid-February. Worst case scenario is that the eye has to go. That wouldn’t be great, of course, but better than having her continue to be in pain (which seemed to be getting worse yesterday).
Since none of us can quite manage a birthday breakfast, lunch, and dinner all in the same day, we spread them out over the week. Today was a birthday lunch at our favorite Mexican restaurant, Coyotes. The best steak fajitas I’ve ever had!

Until this last week, the medication schedule here in our household was quite simple. Mom has a pill at 6am and a pill and a vitamin at 6pm. She also gets some eye drops and a nasal spray. I have a pill or an eye vitamin at 6am, 9am, and 9:30pm.
Brindy’s eye medications have made things a bit more interesting. Here’s the current schedule:
Of course, since the drops are Brindy’s most frequent drug, they are the ones she absolutely hates. Probably doesn’t help that they have to be kept cold. She goes crazy trying to get the cone off for 10 minutes or so and then settles down.
Brindy poked herself in the eye the other day while snuffling in some bushes for the dried dates she loves to eat. She had to go to the vet as her eye was not getting better and it turns out she has an ulcerated eye. This means she’s currently on a regimen of drops, salve, antibiotics, and pain pills. But worst of all, from her “point of view” is the cone she has to wear 24/7. She is not happy.
She has had it on a few days but is still running into things; she can’t use her doggie door; and she hasn’t consistently figured out how to get at her food and water dishes.


This has not stopped her from continuing to try to scrounge for dates when we’re out on our walks:

Years ago, a restaurant at Main Street Station here in Las Vegas served a chicken marsala that I had every time I was there. The restaurant has been gone for a decade or two and I have been looking for a chicken marsala dish that would match it ever since to no avail.
A friend sent me a recipe for it the other day from “The Kitchn”, thinking that I might like to try making it myself. The comments in the recipe mentioned that marsala comes in both a “sweet” and “dry” variety. Some people say the two are interchangeable but I’m here to tell you they are not!
Using a good dry marsala allowed me to achieve a wonderful-tasting dish that did not have those notes of sweetness that I found so off-putting in all the dishes I have tried over the years. It’s a pretty simple recipe as well. Give it a try if you enjoy chicken.
Actually, you might want to give it a try even if you don’t do chicken: just use a lot more mushrooms; they’re delicious.
For the chicken:
1 cup all-purpose flour, divided
1 teaspoon kosher salt
4 boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons unsalted butter
For the Marsala sauce:
2 tablespoons unsalted butter, as needed
8 ounces cremini mushrooms, quartered
2 cloves garlic, minced
3/4 cup dry Marsala wine
3/4 cup low-sodium chicken broth
1/4 cup heavy cream
Serving options:
Cooked pasta, such as angel hair
Chopped fresh flat-leaf parsley leaves
Lemon wedges
Arrange a rack in the middle of the oven and heat to 200°F. Mix the flour and salt in a small bowl and set aside.
Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with the remaining breasts.
Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.
Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering. Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side. Remove the browned chicken to a baking dish or rimmed baking sheet. Repeat with the remaining 2 chicken breasts.
Cover the chicken with aluminum foil and place in the oven to keep warm.
Keep the heat on medium-high. If there isn’t grease left from frying the chicken, add up to 2 tablespoons more butter to the pan. Add the mushrooms and cook until their juices start to release, about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.
Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.
Serve the chicken and Marsala sauce over cooked angel hair pasta if desired. Garnish with chopped parsley and a squeeze of lemon.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Beautiful sunrise this morning. Unlike a great deal of the country, it was actually fairly warm here, around 50°F.

I did a lot of cooking this past week, some of it more successful than others.
First, I made Chex mix. I can practically make this in my sleep, so, of course, I forgot an important ingredient: the oil. Realized it about an hour late and added it. Certainly edible, but not something I’m going to give out to the neighbors. I’ll have to try again tomorrow. I know many people buy Chex mix or make it in the microwave, but that is no substitute for the baking time in my recipe:
2 lb. nuts
12 oz. wheat chexs
10.5 oz cherrios
6.5 oz. rice chexs
6.5 oz. pretzel sticks or Goldfish crackers or the like
1 cup vegetable oil
3 T Worcestershire sauce
1+ T seasoning salt
Mix all dry ingredients except salt in large roaster. Whisk oil, Worcestershire sauce and salt together and pour over cereal. Stir mixture. Bake 2 hours at 250°, stirring every 15 minutes.
For Christmas dinner, we had a repeat of Thanksgiving. Baked potatoes, mushroom and leek stuffing, peas, and an apple puffed pastry for dessert. Delicious.
1 1/2 cups hot water
1/2 ounce dried porcini mushrooms
1 cup (2 sticks) butter
1 pound fresh shiitake mushrooms, stems removed, caps sliced
1 pound button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 garlic cloves, chopped
2 cups dry white wine
1 tablespoon chopped fresh thyme
12ounces French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 large egg, beaten to blend
Combine 1 1/2 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl.
Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
Source: http://www.epicurious.com