Kai's hotspot area is healing really nicely, but he still likes to lick so the cone goes on at night when we're asleep and whenever I catch him licking. He's adjusted to having it on as you can see in the short video below.
Me. I'm pretty pooped. Dunno when I'll be back to blogging. I'm going to Japan again next month and am looking forward to the break. See you at least after I get back.
Kai developed a raw and painful large hotspot from over-licking a rash in his groin region. I couldn't see it under his fur and didn't even realize it until a few nights ago when I saw that he was finding it hard to comfortably lie down.
It was a rough first few days (and nights). Wearing the cone to prevent further licking terrified him, but he has gotten more used to it although he still does need coaxing sometimes getting through what he thinks are tight spots.
So fast he became a Big Boy. But he's still a puppy at heart.
Just FYI, I'm gonna be taking a break from blogging for awhile. No particular reason. See you again soon.
LEMON FETA SEAFOOD WITH SPINACH
6 TB olive oil
½ tsp. lemon zest
1/4 c fresh lemon juice
1/4 c feta cheese, crumbled
1 TB agave nectar or honey
Salt, freshly cracked black pepper
Seafood:
1 large onion, thinly sliced
½ c green onion, chopped
2 cloves garlic, minced
1 TB butter
1 TB olive oil
1 # fresh baby spinach
6 pc. small scallops, patted dry
3 large shrimp, peeled, deveined
4 oz. pc. salmon, cut into thirds
Salt, freshly cracked black pepper
Garnish: chopped green onion, crumbled feta cheese
Sauce: In a blender puree oil, lemon zest, lemon juice, feta cheese, and agave nectar. Season with salt & pepper. Set aside.
In a skillet over medium heat sauté onion, green onions, and garlic in olive oil until softened, about 10 minutes. Add spinach; season with salt and pepper. Stir until just wilted. Transfer into mixing bowl; keep warm.
Wipe out pan and return to medium-high heat. Brush seafood with remaining 2 TB oil; season with salt and pepper. Add any leftover oil to pan. Sear seafood until they easily release and have browned, about 2-3 minutes. Turn seafood and sear until cooked through, 2-3 minutes.
For service place spinach mixture among plates and top with seafood and drizzle with sauce. Garnish as desired.
Serves 2-4.
Kai's favorite toys just had to be washed. They had become so gross that I didn't even want to touch them.
Kai loves this puzzle toy and gets all excited when I'm prepping it with treats. It's the opposite of Kona who had no interest in his toy at all. You can check out Kona's reaction to his toy here.
Can you imagine how big my eyes got when I saw this! I was so lucky to be able to get off a few shots before they all ran off.
Per Cy: Akule, limu kohu, kukui nut, sesame oil, onion and Lan's smoked chili pepper salt. Lots of work but worth it.
BEEF SUKIYAKi
1/2 lb. sukiyaki style beef, paper thin slices
2 tsp. vegetable oil
1 large onion, 1-inch slices
3 stalks green onion, 2-inch diagonal slices
3 cloves garlic, smashed
3 thin slices fresh ginger, julienne
1 tsp. cornstarch
1 1/2 TB mirin sake
2 TB sugar
1/3 c. soy sauce
freshly ground black pepper
4 oz. fresh shiitake mushrooms, sliced
Garnish: slivered green onions
In a large skillet over medium high heat, sauté beef in oil. Add onions, garlic, ginger.
In a small mixing bowl combine cornstarch, mirin, sugar, soy sauce and pepper. Into skillet stir in sauce mixture and mushrooms; bring to a boil. Reduce heat; simmer 10 minutes until no liquid remains.
Top with sliced green onions. Serves 2-3.
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