Yesterday was a rather eventful day. I saved a life. Georgie was tormenting a baby rabbit to death in the back yard, so I collected it, cuddled it back to life then returned it to its proper habitat. We have b'zillions of rabbits around here, but I'd never been that close to one before. Boy it was sweet - brought out the momma in me. I would have kept it but we've enough of a menagerie around here. Now, as for that darn cat, she's on my black list. I mean she gets fed all she can eat and she still wants to keep the yard her personal killing zone. How does one train a cat? And no, keeping her in the house is not an option. She's feral, darn it.
After that little adventure I got to go do the weekly shopping while the big guy stayed home and cleaned up the jungle that we call our yard. My last stop was at Trader Joes and their parking lot is the Tucson version of crash car derby. An elderly lady with a big car and tunnel vision missed running over my size 9's by a fraction of an inch. We were not amused. There is however, a dent in her car where my fist landed. I think I almost gave her a coronary. Oh...patience pills, I need patience pills.
Dinner improved the day enormously. The big guy butterflied a lovely little 4 pound chicken and cooked it on the barbecue. He was going to finish it with one of the 12 jars of prickly pear glaze that he made a few years ago, but unfortunately the quality of the glaze wasn't up to par, so we ditched all of it and came up with plan B. He mixed equal parts of grainy mustard and home made bitter orange marmalade and slathered it on the bird twice, about 15 minutes before it finished cooking. The result...well you tell me! Can my guy COOK or what?
My contribution to the feast was a Wild Rice Salad. I have to admit, it's the perfect salad for Thanksgiving due to the colors and wonderful on a buffet as it needs to be served at room temperature, but we were craving it, so I made up a small batch. Ya right - half the recipe meant about 6 cups of salad, and that's a small batch in this house. Oh well - we love it and it's great left over, since much like the Moroccan Couscous salad from a few days ago, the flavor really improves and mellows over time. Toasted pecans, dried apricots and cranberries are combined with wild and white rice and finished with a mustard, balsamic vinaigrette. Download Wild Rice Salad It's flavorful, crunchy, filling and a great "with" beside the big guy's barbecued perfection.
As for today, it started at the crack of 4:30 AM when the big guy started up the charcoal barbecue and put a huge dry rubbed brisket on to cook. We've friends coming for dinner tonight so we'll be driving the neighborhood nuts all day with the smell of smoke and brisket cookin'. Tough for them, eh? I gotta run. The first job on my list is dessert. Hurry back you all - it'll be tomorrow's post.