It’s been an interesting weekend here that got crazy when this little guy followed hubby into our garage when he got home late from a business trip Friday night.
He was very sweet and calm and absolutely starved, the poor guy looked like a skeleton and seemed very weak and tired. I couldn’t just leave him, so we ended up serving him food and water and setting up a bed for him on our back porch for the night since I couldn’t bring him inside with our dogs for the night and our garage was too hot for him to sleep in. By the morning, he as waiting eagerly at the back door for us and I felt so bad for him that I fed him again. We spent most of yesterday posting found dog pictures online and took him to the local SPCA to scan for a microchip and file a found dog report with them. He has a microchip, but the contact information for it was not updated and we ended up taking him back home.
Miko was happy to welcome in a new friend to play with in our house, but Leela is still not happy about it. And we haven’t had any luck with the found dog postings online, so he may be staying with us for awhile.
So sad because he is a sweetheart! We think he’s a 7+ year old rat terrier who’s very friendly, calm, and hungry! This guy is ready to eat all day and he will eat just about anything including carrots and watermelon with Miko today.
Will all the excitement the last few days, my eats have been lacking in excitement. Like this lazy tofu stir fry seasoned with tamari, rice vinegar, and garlic powder,
Okay, this salad trio from Baagan was pretty exciting.
And this sweet and sour Thai tofu take-out wasn’t my finest this weekend, but it was tasty.
But this huge load of figs my dad brought us from his tree today inspired me to get creative in the kitchen for dinner since the dog drama is settling down a little bit.
I picked four of the ripest ones for a simple dressing that was tangy and slightly spicy while being sweet and creamy.
Balsamic Fig Dressing
- 4 ripe figs, chopped
- 1/4 cup balsamic vinegar
- 1/2 tsp. Dijon mustard
- 1 tbsp. chia seeds
- dash of salt
- 1/4 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
The texture of the dressing is very thick and creamy and a pretty color.
I just coated a large kale salad in it.
And served topped with Trader Joe’s Vegan Mozzarella Shreds.
The dressing adds a sweet and flavorful creamy coating to the fresh veggies, great way to use up ripe figs.