(I’ll get to the recipes in a minute.) Cookie got hurt this weekend. My worst fear about moving to this house came true when she raced out of my new front door toward the nearest busy street. When Cookie escapes, she doesn’t stop to smell the roses. My wild little dog shoots off like an arrow at 25 miles per hour. The following few and terrifying minutes ended with me abandoning my car in the middle of the road and racing to my injured baby like a crazed mama bear.
I think she’s going to be ok. The car hit one of her back legs, which is, miraculously, not broken. I took her back in yesterday to get her wounds stitched up and they discovered that the damage to her ankle is worse than we realized. Today, my bouncy circus dog’s back leg is bound in a polka-dotted purple cast and can’t jump onto the couch. She’s snoozing next to me now. Rest up, my sweet pup, because we have a million more miles to walk together.
I’ve spent the past few days watching Cookie’s chest rise and fall and feeling overwhelmingly thankful that she’s still here with me. Cookie is not “just a dog”. She’s my best friend. My sidekick. My chief crumb catcher and ornery assistant. My snuggle buddy and walking partner. Maybe you know what it’s like to love a dog so much.
I think that the only real positive outcome of this accident would be to prevent another accident. I have the name and number of one of the best animal behavior specialists around, so we’ll be working together on this. If you have experience with dogs that are flight risks, I’d love to hear your suggestions. Spare no expense.
In lieu of a new recipe today, I thought I’d create a little roundup of my favorite, seasonally appropriate Mexican recipes. Super Bowl Sunday is just around the corner, and something about the Super Bowl makes us Americans crave spicy south-of-the-border snacks. (Maybe it’s all of the Tostito’s commercials?) As usual, I don’t even know who’s playing, but I hope to share the day with friends and fill my belly with a homemade meal. I’m about to polish off the last of a delivery pizza, so I surely need some home-cooked goodness.
No. 1: Butternut Squash Chipotle Chili with Avocado
Before we get any further, I should clarify that these meals are loosely inspired by my favorite Mexican meals. I have no idea if vegetarian chili is served anywhere in Mexico, but I do know that this chili has been a hit for those who have tried it. I’m also noting which recipes are vegan and gluten free (they’re all vegetarian) since diets become more important when you’re serving a crowd. (this one is vegan and gluten free)
No. 2: Beer Bean-Stuffed Poblano Peppers
Roasted pepper stuffed with boozy beans and spices. I’m not entirely convinced that the beer evaporates during cooking so you might not want to serve this to kids. (gluten free if you use gluten-free beer)
No. 3: Blue Corn Nachos with Homemade Guacamole
Nachos are a necessity. These are covered in vegetables for less damage. You’ll also find a recipe for guacamole with chopped radishes, so good. (gluten free and far from vegan)
No. 4: Black Bean Salsa
This was my first recipe post ever. I got such nice feedback on it that I posted more recipes, and here we are. This recipe yields a ton of salsa, so it would be a great addition to a potluck table. Bring chips, too. (vegan and gluten free)
No. 5: Sweet Potato Burrito Smothered in Avocado Salsa Verde
People freak out over this avocado sauce. You gotta try it. (vegan if you skip the cheese)
No. 6: Crispy Mushroom, Spinach and Avocado Quesadillas
Crispy grilled cheese on the outside. Mushrooms, sautéed spinach and avocado on the inside. These still taste good after they’ve cooled, by the way. (vegetarian like the rest)
No. 7: Tortilla Soup
This is a recent favorite, a vegetarian tortilla soup flavored with a dried chili pepper. (gluten free, vegan if you skip the cheese)
No. 8: Black Bean Sweet Potato Enchiladas
Another recipe from way back in the archives. Please pardon the lackluster photo; Mexican food is tricky. (easily made gluten free)
No. 9: Spicy Vegan Black Bean Soup
A creamy (yet cream-less), spicy, hearty soup. This would be a great main course for a crowd. (vegan and gluten free)
No. 10: Skinny Lime Margaritas and Skinny Blood Orange Margaritas
Margaritas, of course! Basic lime on the left and a pretty pink variation on the right. Neither of these require orange liqueur, which means you can spend your money on a quality, 100 percent agave tequila instead. Your body will thank you the next day.
P.s. Here are the top 10 most popular recipes from 2013. I’ll try to be back later this week with tacos.