My Beloved and Other Animals
Beloved isn't happy. As reported, we were looking for a companion for Baron, preferably a female Dobie. Then disaster struck. The landlord's dog wandered over here, came into the house, went to eat Baron's food and Baron, being an alpha and territorial about his food, corrected him.
Many conversations later, plus many hundreds of dollars spent on an electric fence (which, incidentally, is so terrifying to Baron he now sticks within a perimeter of about two centimetres from the house), we have realised that unless we want the landlord to go to an early grave, another Doberman would probably not be the best idea.
I thought I could live with just Baron and the cats, and then along came Bogey. Bogey belongs to my friend Deborah. He's a Maltese, and I have agreed, on a couple of occasions, to dogsit him. I'm not particularly a small dog fan. My dream dog of all time is a Scottish Deerhound or perhaps a Borzoi - I have an obsession with sighthounds but recognise that I'd need more land to have one, but I have to tell you, the last time Bogey was here, my kids were away, and Bogey rather managed to steal my heart. I know he's white and fluffy and rather silly-looking, but he's an extraordinary little bundle of charisma and charm. Good with kids and other animals, even Baron wanted to play with him (Bogey wasn't interested). But mostly, he was so easy.
Now I'm obsessed. I'm driving up to Avon tomorrow to visit a Maltese Yorkie cross (I know, I know, I just wrote disparagingly about maltischnoopoos, but I couldn't help myself - this thing is SO cute) and Beloved is being rather grumpy. For some odd reason he thinks we've got more than enough on our plate with six children, three cats, one dog-the-size-of-a-donkey, and embarking on a house construction project. Me? The more on my plate the happier I am. So when I say visit, I really mean pick up. Except we haven't actually said that out loud.
Speaking of plates, made a tomato tarte tatin this weekend for a wonderful barbeque in the city. One of my made-up recipes so forgive me for not providing exact measurements. According to Epicurious, a tarte tatin is a french upside-down apple tart made by covering the bottom of a shallow baking dish with butter and sugar, then applies, then a pastry crush. While baking the sugar and butter caramalises that becomes the topping when the tart is inverted onto a serving plate. The tart was created by two French sisters who lived in the Loire Valley and earned their living making it. The full name is tarte des demoiselles Tatin, now known universally as Tarte Tatin, but in full means The tart of two unmarried women named Tatin.
This tomato tarte-tatin uses balsamic vinegar to cut the sweetness, and I get rave reviews whenever I make it. The pilot I filmed about a year ago for the cooking show - never turned into anything but loved the experience! - had exactly this recipe with tomatoes from the garden.
Another warm and wonderful post, there's just something about your blog! It's Sunday evening, I spoke with my childhood friend from Vienna in the morning, visited The Getty Museum during the day and read Jane Green's blog in the afternoon. The day is perfect
Thank you and have a great week!
Another warm and wonderful post, there's just something about your blog! It's Sunday evening, I spoke with my childhood friend from Vienna in the morning, visited The Getty Museum during the day and read Jane Green's blog in the afternoon. The day is perfect
Thank you and have a great week!
hi jane!
Seeing as you like tomatoes, I'm sending you a tomato recipe that we do here in the summer. Dice 5-6 tomatoes and mix with one finely chopped onion, 2 chopped spring onions, some peppermint, and pepper and salt to taste. Add as much self-raising flour as is needed to make a thick mixture, the consistency of dumpling mixture. Take spoonfuls and drop them in hot oil (olive oil's best). Wait till golden brown and serve.
Also, a courgette recipe ideal for hot weather: Cut 10 medium-sized courgettes in thins lices, dip in flour and fry lightly. Saute 2 onions cut in slices in in 2 tablesppons of olive oil and set aside.
Mix together 1/2 kg. yoghurt and 1/2 cup heavy cream, and add finely chopped anise, salt, pepper, 5 cloves of garlic finely chopped, and two grated carrots.
Take a deep round pan and sprinkle with toasted bread crumbs (this will absorb all excess liquid so that the pie doesn't "swim" in sinister looking mud). Layer courgette slices, then onions, then yoghurt mixture. Go on as described until there's nothing left, making sure the last layer is a layer of yoghurt. Bake at 180 C for about 40 minutes. Wait for 50 minutes, so that it cools down and you can cut it in pieces without tearing it down.
Hope you like these
ellina
hi jane!
Seeing as you like tomatoes, I'm sending you a tomato recipe that we do here in the summer. Dice 5-6 tomatoes and mix with one finely chopped onion, 2 chopped spring onions, some peppermint, and pepper and salt to taste. Add as much self-raising flour as is needed to make a thick mixture, the consistency of dumpling mixture. Take spoonfuls and drop them in hot oil (olive oil's best). Wait till golden brown and serve.
Also, a courgette recipe ideal for hot weather: Cut 10 medium-sized courgettes in thins lices, dip in flour and fry lightly. Saute 2 onions cut in slices in in 2 tablesppons of olive oil and set aside.
Mix together 1/2 kg. yoghurt and 1/2 cup heavy cream, and add finely chopped anise, salt, pepper, 5 cloves of garlic finely chopped, and two grated carrots.
Take a deep round pan and sprinkle with toasted bread crumbs (this will absorb all excess liquid so that the pie doesn't "swim" in sinister looking mud). Layer courgette slices, then onions, then yoghurt mixture. Go on as described until there's nothing left, making sure the last layer is a layer of yoghurt. Bake at 180 C for about 40 minutes. Wait for 50 minutes, so that it cools down and you can cut it in pieces without tearing it down.
Hope you like these
ellina
I absolutely love reading your books and blogs. I feel like I know you more as a person rather than just an author. Your Amazing Jane!!
I absolutely love reading your books and blogs. I feel like I know you more as a person rather than just an author. Your Amazing Jane!!
Hey Jane,
I too am not a little dog person either, BUT I am sitting here with Lulu my 3 1/2 lbs teacup Yorkshire terrior starring at me. 3 1/2 lbs of shear terror as well as shear delight. There were many reason why I went with the little dog.
Dying to know if you brought the little dog home.
Been trying some of your recipes, they're great !
Things are slowly winding down on Nantucket, and will come to somewhat of a screeching halt in a few weeks. Hope you and the gang are well.
Mariellen
Hey Jane,
I too am not a little dog person either, BUT I am sitting here with Lulu my 3 1/2 lbs teacup Yorkshire terrior starring at me. 3 1/2 lbs of shear terror as well as shear delight. There were many reason why I went with the little dog.
Dying to know if you brought the little dog home.
Been trying some of your recipes, they're great !
Things are slowly winding down on Nantucket, and will come to somewhat of a screeching halt in a few weeks. Hope you and the gang are well.
Mariellen
Did you get the dog????
Oh and my 10 yr old wants to know if you have any plans to write kids' books? The new trilogy sounds fab btw......any deadlines/dates yet?
Did you get the dog????
Oh and my 10 yr old wants to know if you have any plans to write kids' books? The new trilogy sounds fab btw......any deadlines/dates yet?