Canine Closeups

I thought it was tricky getting pictures of hummingbirds last weekend until I tried to get a picture of four dogs today.

But first…

This is Wedge, tightrope walking on the railing of the desk at my mom’s house.  I don’t know if anyone has told him that most dogs don’t walk on deck railings.

My sisters, one sister-in-law and mom were having lunch. Mom has Molly and we were at their house.  Sarah brought Wedge, the new dog in their family.  Victoria came with 9 month old Patsy, who was playing shy.

Kathleen had 14-year-old Ruby along.

I brought my camera.

I think Kathleen wondered if we could get all the dogs in one picture and Sarah was the one that decided to try.

Three dogs, Wedge  looking the other way.  Fail.

Snacks are offered.

Still only three dogs.  No Patsy.  Fail.

Well…there ARE four dogs in the photo.

But with Ruby searching for biscuits and Patsy keeping her distance…Fail.

All the dogs are interested in the snacks my mom is offering, just off camera.  Patsy gets a little closer, but she’s still playing it safe.

Come on over, Patsy!

Four dogs in motion.

http://picasion.com/i/1VNXi/

Here’s a nice shot with Wedge and Ruby.

And one of Wedge who was wonderful on his own.  No distractions, just sit and look handsome

I never really did get one perfect shot of all four dogs together.  But I had fun trying.

Thank you for the visit.

Baked Feta with Greens and Avocado Salad

This is a delicious salad and I only wish I could give you a taste.  I’m afraid my photos don’t capture the combination of flavors and textures that has my mouth watering at the memory.  But you really should just go on faith here and make it.

The salad is a wonderful balance of crisp, creamy, crunchy, rich, and salty dressed with fresh lemon juice and a drizzle of olive oil.

I saw the salad on The Hazel Bloom and had all the ingredients so I gave it a try.

It is made up of mixed greens topped with avocado and a zesty spritz of lemon.  That is than top with feta cheese that has been baked along with some torn bits of bread that have been drizzled with olive oil.  The resulting melty-warm feta and crispy bread crumbs are what really take this salad from good to I-want-it-again-now wonderful.  A grind of black pepper and you are ready to eat.

Note: I’ve made this for myself twice and I just cut the recipe in half.

Baked Feta with Greens and Avocado Salad

Serves 2

2 oz. feta cheese (I love Pastures of Eden Israeli feta, available at Trader Joe’s)

1/2 cup crusty bread torn into small pieces

2 Tbsp. olive oil

4 cups mixed salad greens (your favorite combination from the Farmer’s market or an easy bagged salad from your local grocery store)

1 avocado

juice from half a lemon

black pepper

Directions:

Preheat oven to 400 degrees.  Put the feta in a baking dish and scatter the torn bits of bread on and around it.  Drizzle with 1 tablespoon of olive oil and bake for about 10 minutes until cheese is soft and crumbs are toasty.

While the cheese and bread are in the oven, put the salad greens on your serving plate and top with sliced avocado. Squeeze lemon juice over the avocado.

When the feta cheese and toasted crumbs are ready, put the cheese on top of the avocado and scatter the toasted crumbs.  Drizzle the remaining 1 tablespoon of olive oil over the salad and grind black pepper on top.

Now eat it right away so you can enjoy the contrast between the cool, fresh salad greens, and the warm cheese;  the crunchy, toasty bread crumbs and the buttery avocado.

Delicious!

Thank you for coming by.