Daily Archives: September 5, 2010

Guard Dog On Duty…

Hello boyz and girlz, it’s me Julius. We had a great day out yesterday, leaving the house at 10.15 and returning around four. After that everything turned around.

Peter felt every bone and muscle in his body, as if he fell down the stairs, which he didn’t. Then later that night he had ‘the shakies’, he said he was cold even when his body didn’t feel cold. Holding a glass of water was almost impossible. So when he went to bed he was fully dressed, but without his shoes. I wanted to comfort him but the bed is too high for my short legs, the best I could do was staying near to him, and follow him when he went to the bathroom.

This morning we both woke up late, he was still not feeling well, as if he didn’t have the power, and stamina, to walk. He had to make a delivery at Grandma’s house, and as soon as he was in he went back to bed to sleep on Grandpa’s bed. They closed the door behind him and I was standing on the wrong side of the door… but not for long. I scratched the door, something Grandpa doesn’t like, and barked continually until they let me in. Then I layed myself behind him, someone had to watch over him, in this case me. A few hours later he drove himself back home in his scooter, a journey of just 10 minutes turned in an half hour drive.

My keepers had been notified to bring the keys to the house so they could get themselfs in. Maybe it’s a reaction to the meds, the beta-blockers or something like that.

If all goes well I’m back on my post somewhere in October.

Woof to you later!

Did You Know?

Celery is a collection of long, thick, juicy stalks around a central, tender heart, celery ranges in colour from white to green – the darker its colour, the stronger its flavour. It has a very mildly bitter taste and a texture that’s both crisp and succulent and is eaten either raw or cooked.

It’s available all year round, but the European season runs from late July to late February.

Celery should be firm and tightly formed, with evenly shaped stalks and fresh-looking leaves.

The tougher outer stalks are the best to cook with – just pull them off at the base and use a peeler to remove any tough strings. The inner, more tender stalks are better for eating raw. Snap them off as you need them, then trim the ends and wash. The leafy tops can be used in salads.

You can store it in a perforated bag in the vegetable drawer of the fridge for around 2 weeks. Leave the stalks attached to the base until you’re ready to use them.

When you want to cook them, crop the stalks and the leafy tops and eat raw in a salad. Braise to eat as a side dish [10-15 minutes]; slice diagonally for stir fries [stir fries in 4-6 minutes] or chop and add to soups and stews.

Related to celery is celeriac, which is a variety grown as a root vegetable. The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.

Celeriac is available year round but is at its best from September to April.

Choose a firm root that feels heavy for its weight. Avoid those that are discoloured.

To prepare it, you need to use a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you’ve done this.

Store it in the salad drawer of your fridge before use. Celeriac discolors quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added [also known as ‘acidulated water’].

It boils in 20 minutes, and roasts in around 40 minutes when cut into rough-shaped chunks.