As I was coming up the driveway with the dogs this morning, for our first walk of the day, we encountered a man walking his dog. A bichon frise. As I got closer, I realized there was another, smaller dog along for the ride. A blonde long haired dachshund puppy. I didn’t recognize the man, but he greeted us and we got to talking about the dogs. He said they’re fostering both of them for the Humane Society, and the dachshund arrived at their house last night. She’d been found wandering on I-565. I cannot fathom how someone could dump a puppy on the freeway. I’m still aggravated, just thinking about it.

I had a long list of things I wanted to accomplish today, and I got most of them done. Just after lunch I once again set out to make DVD copies of my sock video. Late last year I Yarn Expressions purchased a combination VCR/DVD player, with the express purpose of allowing me to record more copies, in either format. The directions in the handbook say it can be accomplished in either direction with the touch of a button. Yeah, right. The problem, as I soon discovered, is that you can’t turn the machine off, or stop the recording, until the entire project is finished. In my case, because of the way the default was set, that meant two hours. 45 minutes of sock video, 30 minutes or so of left over Cullman church service that was on the tape Rick used to record the master on, and 45 minutes of blue screen. We won’t do that again!

I finished spinning this, originally called mallard, but now I think it looks more like speckled trout. What do you think? I’m in the midst of plying it now.

As my parting shot tonight, let me share with you my recipe for the simple, tasty dinner I made. Those who know me know I love to cook. Those who’ve lived with me know I hate to cook on Tuesday. I have no idea why. Bass thinks it’s because I was born on Tuesday.

Anyway, I did cook today, another one of my easy-peasy roasted fish and veggies dinners. This one was steelhead trout and zucchini. (Pardon the tooth marks on the fish, I was hungry.)  I liberally seasoned both the trout and the zucchini with Penzey’s Sandwich Sprinkle (my favorite all-around seasoning), put them in pans with some olive oil and roasted them at 445 degrees. After the zuc had cooked for 5 minutes the fish went in and they both cooked for 10 more minutes. Then I took some freshly grated parmesan cheese and sprinkled it over both fish and veggies and let them go for another 5 minutes. Including prep time, from start to finish this took 30 minutes and tasted great.

PS — If you look at the bottom left  hand corner of the food picture, you’ll see black fur.  That’s Alex, hoping against hope that I’ll drop something.  What an optimist!