We feed Harper twice a day. Her food is kept in a container in the garage. It takes me about three seconds to open the lid and scoop out the food, and then another two, two-and-a-half seconds to walk to the other side of the kitchen where her bowl is and dump the food in. In that time, say about 5-6 seconds, Harper has already drooled a puddle on the floor, literally a puddle. Not a little puddle, either. You can see the river of drool just pouring out of her mouth as she patiently (or not so patiently) waits for that glorious moment when she gets to eat, bless her heart.
Now I know how she feels. Pete sent me this link. Seriously, don't click on it 1) before grocery shopping, 2) before eating, 3) before swimming, 4) before dieting, after dieting, or if at any point in your life you might possibly want to diet: www.foodgawker.com.
1 comment:
Hi Katie ! Just checking in ! Reading how much effort you put in to cooking always makes me feel guilty-- here we have a tendency to do whatever is fastest ! I will say that we always make soups from scratch, but that is about it..... and soups are fast and easy ! AT lunch I tend to eat anything that doesn't require preparation and at dinner if I am tired much of the same... we do better when Roberto cooks, as he is much like you-- he is a real cooking fanatic and watches tons of cooking shows on TV.
I got a chuckle out of reading about Harper's meals--- because it's like our two households are exact opposites. More or less, my feeding pattern for MYSELF is similar to yours for Harper--- whereas Joe's meals, like yours and Chris's, seem to require a HUGE amount of effort and planning ! Lucky Joe is fed grass-fed free-ranging beef from the field we see on the hill across our little valley-- the cows belong to one of the local butchers who very kindly sells us a lovely mixtures of pieces of cow head (cheeks, jowls, tongue, brains), liver, neck.... which we pass through a grinder with added beef heart and organs (now THAT is not fun to prepare, believe me, with blood spurting all over the place !) for needed stuff available only from heart meat, along with chicken necks (de-skinned) from free-ranging chickens, to be sure he gets his calcium !
Keep in mind we are talking something like 60 kilos of meat at a time-- about 130 lbs-- which gets us through, say, 40 days' worth of meals--- all of which are carefully weighed out, put into special non-ecological but hygienic plastic bags and then vacuum-sealed for clean packing into our luckily huge fridge.
By the way, I have never done a turkey here because Italian ovens are very small! My heart went out to you reading about your near disaster w/ the pans.
have had a bad weekend as Joe is having hip problems-- you can imagine my worry !
Betsy and Giò who is snoozing nearby
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