If people want plastic surgery that’s their business. Though vanity can get many into trouble. It gets a bit obvious. But hey if they want to muck about with their bodies regardless of the outcome that’s their business. But I really have a problem when people extend their vanity to their dogs.
I took my goofy dogs to the vet the other day and there was this little doberman puppy with its ears taped up. Without thinking (something I do a lot!) I asked what happened to him. They replied that it is normal to do this. I said if it was normal they would be born that way. I was so disgusted! Our neighbour did that to his boxer as well. The poor thing was taped up for over a year.
Of course they were a bit snarky about it and while I was weighing Murphy he overturned a cookie bowl and I had to wrestle them off the cookies. So much for keeping my dignity!
I asked the vet if he really performs these unnecessary procedures. Being that it was his first day he said he would ask his dad who owns the practice. Though he did say they are between a rock and a hard place because if they don’t do it and do it safely these people would go elsewhere and possibly harm the dogs more. I really would they would ban these procedures.
I stuck with the salad theme last week as the warm weather continued. A while back Chica Andaluza blog about a chicken made with pomegranate molasses. It looks amazing. But it was too hot to bake so I mixed it up a bit so I could grill the chicken.
In a bowl mix the following:
8oz of plain greek yoghurt
2 Tablespoons of pomegranate molasses
3-4 cloves of garlic, finely chopped
1″sq/2.cm of fresh garlic grated
1-2 teaspoons of chili powder
1/2 teaspoon of garam marsala
Season with sea salt.
Mix well and add the chicken to marinate for at least an hour.
Heat the grill to medium. I ran into a bit of trouble with the chicken sticking which was unfortunate as it left some of the flavour on the grill!
For the dressing I mixed up a bit of olive oil, pomegranate molasses, and white balsamic vinegar. I also made some croutons. Slice some bread and butter both sides. Season with dry rub and cube the bread and brown in a dry skillet. Slice the chicken and top the salad and serve.
Nice and light. It was the first time using the pomegranate molasses and I really like it. Now to figure out what else I can use it!