There. I said it. And I’m not taking it back. Andy and I just left the Oak Park Vet Clinic where we had to put down our cat Bear. This is a cat who made most nights sleepless for us, who would only drink water from the bathtub after Andy showered, who talked/meowed so much that we would toss her outside for some peace and a cat who ate any bouquet of flowers I brought home. But for the most part, Bear was lovable, squeezable and easy to cuddle with.
Beary Bear Bear.
This is the third pet we’ve had to put down in five years. You’d think our luck is bad! But all of the animals lived a pretty long life, more than 11 years each, and died of conditions that you can only spend so much money on cause it’s a pet, not a human. Andy and I have to keep reminding ourselves of that. These are pets, not humans. They aren’ suppose to live until age 20! No matter how bad we feel and how hard we cry, yea the hubby is a real sensitive guy too, we tell ourselves that they’re in a better place now.
So why do I feel so crummy? Obviously, for those of you with pets, it’s the unconditional love they provide us with on a day-to-day basis, but for me, it’s the security of being surrounded by these furry creatures, my “Gang” as I refer to Sugar, Corduroy and Bear as. Being a chef’s wife, I am home alone a lot! I get bored easily so I sing to my animals, make up hundreds of nicknames for them, play with them outside, feed them things I shouldn’t from my plate, walk them (not the cat, I’m not that far gone) and for the most part, just “be” with them.
Back in November of 2011, we had to put down Irie, who we rescued like Sugar, and that was harder than burying my grandpa, no joke. Again, I think because she was with me on a daily basis and I rescued her from horrible circumstances, we just became dependent on one another. But you don’t know that until you have to say goodbye for the last time and then reality hits you. I just lost my best friend. Sad pants. And just a year before that, we had to put down Cali, who was just a kitten when Andy found her in a Chicago alleyway 15 years ago, left to die. It’s true what they say about rescuing an animal, they WILL love you forever!
My little little Irie.
Cal Cal.
Okay enough of this pity party… onto happier subjects, times and food! Let’s talk mangos. I can’t enough of them! There are always mangos in California, during all four seasons, so it’s easy to use them in a variety of seasonal dishes. I’ve been to a bunch of BBQs this summer and my favorite dish to bring is Mango Papaya Salsa. Simple, dairy-free, clean, fresh and cheap to make, this dish is always a crowd pleaser. I eat the leftovers for lunch in pitas, stuffed with cilantro and arugula. Yum!
Mango Papaya Salsa- makes one large bowl
Ingredients:
-1 can organic black beans
-1 can organic yellow corn
-1 large heirloom tomato
-1 avocado
-1 large mango
-1 medium papaya
-1 red onion, chopped finely
-1 bunch cilantro
-2 large limes (squirt juice at very end)
-salt and pepper to taste
Directions:
Take all the ingredients and toss in a bowl! Squirt lime juice over salsa before serving. Serve with chips/pitas. Use leftovers as a salad for yourself with a glass of white wine!
Party Dish!
Party of One!
And speaking of salads, here’s another quickie that I eat for lunch at least once a week! It has a homemade citrus dressing that I’ll supply you with the recipe too! Oh! And it’s made with BRAGGs.. my favorite! Have you tried Butter or Boston lettuce? It’s delicious and ALIVE and I love making my salads with it because it’s different and an escape from romaine and spinach.
Check out the bottom of the lettuce. It’s living!
Mango Butter Lettuce Salad- serves 1 or 2 people, depending on your appetite!
Directions:
-1 head Butter Lettuce (pull almost all the lettuce off, until you get to the root)
-1 large mango
-1 avocado
-1 bunch cilantro, chopped finely
Citrus Salad Dressing
-3 T rice vinegar
-2 T BRAGGs apple cider vinegar
-pinch of salt, pepper, sugar
-1/4 tsp Maggi seasoning (found at your local Asian store or fine grocery)
-the juice of 2 limes
-1 tsp olive oil
Add all of the juices together and pour over salad. Enjoy!! So fresh, so clean!
Lastly, I’ll leave you with my new favorite dinner entree. Spaghetti squash! With the fall coming, this is the perfect way to use seasonal ingredients, like squash, found at my local Farmer’s Market. Growing up Italian, Wednesday’s were known as Prince Spaghetti Day but even when it wasn’t Wednesday, we were still eating pasta! I tend to shy away from gluten these days, so spaghetti squash is a healthier option and so much more creative and fun to eat than pasta and red sauce. Capisce?!
Last night I made a spin- off of a Roma Margarita Pizza, but stuffed inside the squash! Yellow tomatoes are growing in my garden outside and I used them instead of Roma tomatos as the main ingredient to compliment the squash. It took about 40 minutes all together to prepare, cook and demolish!
Roma Margarita Spaghetti Squash- serves 2
Ingredients:
-1 large spaghetti squash
-4 large Roma or yellow tomatoes, diced
-2 cloves garlic, chopped finely
-olive oil
-handful of fresh basil and any other herbs you enjoy
-salt and pepper
(mozzarella cheese can be added on top if you wish)
Directions:
Preheat oven to 350. Scoops seeds out and brush squash with olive oil, salt and pepper. Lay cut side down on a cookie sheet and bake for about 30 minutes. Test squash with fork to see if it’s soft. Toss all the ingredients in a bowl and mix. Add to middle of your cooked squash and bake for an extra five minutes to warm filling!
My second favorite way of preparing the squash is southwestern style. It gives the meal a real kick and is an easy way to use leftovers from Taco Night! Cook the squash the same way except add these ingredients down below instead. Wallah!
Southwestern Style Spaghetti Squash- serves 2
Ingredients:
-1 can organic black beans
-1 can organic yellow corn
-1 large heirloom tomato
-1 avocado
-1 red onion, chopped finely
-1 bunch cilantro
-2 large limes (squirt juice at very end)
-salt and pepper to taste
Southwestern Spaghetti Squash.
Don’t toss out the seeds! Add salt, pepper, olive oil and bake until brown!
Well that about wraps it all up for today. It was a sad day, but on a side note, a dear friend of mine gave birth to a healthy baby boy today that she is giving-up to a loving, adopted family who have been waiting years for a child of their own. Her strength and courage are contagious and I thank her for helping me cope with the loss of our kitty Bear.
Too funny… I just went looking for my dogs and found them napping head-to-toe, back-to-back in their crates. Think I’ll invite them to join me for a nap on the bed.
I LOVE these two..way more than I like most people… WOOF!
Two peas in a pod.
So very sorry for your loss of Bear. I know how hard that is – I still think of Wilbur almost every day and he’s been gone for eight years. Hamlet is now the furry cat (and I do mean furry – very long hair) that shares our home with us. He is the best little guy – although not little at almost 18 pounds. If I knew how to post a picture here I’d share one of Hamlet with you – but I’m not too good on computers (or downward dogs) – but remind me Monday and I’ll show you his picture.
Thank you so much Darlene. It was a hard week but she’s in kitty heaven now!!!
I felt every word you wrote about Bear having lost Branston, MacAndrew, and Joey who were my best buddies. We keep those we lost in our hearts and can always find them there and in all the wonderful memories.
Loved today’s recipes, I’m going to try them all! xoxo
Branston Pickles!!!