Tuesday, September 13, 2011

Walking the Pups

Tonight while I was walking Gus and Sadie it made me think of a lot of things I learned about them and about people here over the months since arriving in Doha.

Things I have learned about the dogs:
  • Sadie walks on the right, Gus on the left (Always!)
  • Sometimes they walk side ways and it seems like their back legs are going faster
  • Cats are fascinating to bark at but you know I think they just want to say hello
  • Sadie is terrified of feathers- she can jump a mile when she sees one or it blows near her
  • Most dogs even big ones are scared of Gus
  • There are a lot of tasty things outside, at least they think so
  • Gus knows how to untangle himself from his leash but Sadie will stop and not move until you fix it

Things I have learned about others:

  • The sight of dogs can make a person slow down or even flat out stop 
  • The dogs provide great amusement for children (most of the time that is who is stopped to look at them)
  • That those that do NOT want to pet them will make gestures and noises that makes them want to go closer to them. (I would love to inform them that if they don't want them close just keep on walking)
  • The dogs barking will make almost all delivery men stand 6 or more feet away from the door and keep backing away

 Tonight we are on to day three of Jennifer's meal plan show and we are trying a recipe from Jennalaughs.com - Cashew Chicken in Lettuce Cups. Then to follow that up from Our Best Bites - Chocolate and Strawberry Nachos.

Tonight's Dinner - Chicken Cashew in Lettuce Cups

Tonight's Dessert - Chocolate and Strawberry Nachos

Cashew Chicken in Lettuce Cups
By Jenna

3 or 4 large chicken breasts, cut into cubes

1 tablespoon oil

2 small garlic cloves, minced

1 tablespoon peeled and minced fresh ginger

1/4 cup low sodium soy sauce

1 tablespoon brown sugar

1 tablespoon honey

2 -3 tablespoons dry roasted, unsalted cashews, diced

Boston lettuce

Salt and pepper, to taste

Put chicken in a large non-stick skillet over medium heat with 1 tablespoon oil, and a pinch of salt and pepper. Let brown. Cook chicken until almost done, but not quite, about 6 minutes. Add garlic and ginger, stirring constantly. Let cook for a few minutes, being careful not to burn the garlic.

Add soy sauce, brown sugar and honey to pan. Stir well, then leave alone to caramelize, about 4 - 5 minutes. Sauce will start to bubble and thicken. Stir it a few times until it coats the chicken. Throw in cashews, mix well. Remove from heat.

Spoon 1/4 cup chicken mixture into individual leaves of Boston lettuce. Serve immediately.

Baked Cinnamon Chips
by OurBestBites.com 
Flour Tortillas (6″ ones)
Melted Butter

Cinnamon/Sugar Mixture

Preheat oven to 350.

Lightly brush one side of each tortilla with melted butter.
Then sprinkle on some cinnamon sugar. A little or a lot.  
Use a pizza cutter to cut tortillas into wedges. 
Place them on an ungreased baking sheet (sugar side up) and bake them in the oven for about 10-12 minutes. They will crisp up. Watch for the edges to turn up.
Remove from oven and let cool. You can put them on a cooling rack so you can fill up the pan with more, but they can just cool on the pan as well.

Strawberry & Chocolate Nachos
by OurBestBites.com 
Chop up the strawberries and let them sit in a spoonful of sugar for a bit.  Just so the sugar dissolved and forms a nice light syrup.
Then sprinkle them all over the crispy cinnamon-sugar coated chips.
Grab some chocolate chips, eat a few.  Then put some in a bowl to melt in the microwave.  Then eat some more.
Adding just a touch of vegetable oil or shortening to your chocolate makes it nice and smooth for drizzling.
When it’s nice and melted, you can start drizzling.
The finishing touch is a few drops of whipped cream.