Yes, I’m hooked. I love my pets. I love other peoples pets. I’m hooked on my sweeties.
Bailey is my sweet dog. We got him from a shelter when he was 2 years old. It was his second time in a shelter in his short 2 years. We have had him for almost five years now. You may notice one of his eyes has a strange glow. That is from a cataract that was caused by his eye being poked and injured in his first two rough years.
Princess Grace Calli Cat (Calli for short) appeared from nowhere and was living under our house. She is a beautiful long-haired calico cat. She was spayed and her front paws had been de-clawed. I put a notice on our local radio station a couple of times and asked all around the neighborhood. Nobody ever showed up to claim her. She is ours now and is a joy. She was emaciated when she came to us and we had to feed her with a syringe for a good while. She finally snapped out of her funk when my husband gave her a bath. She started eating on her own and is now quite sassy. She has been with us for two years.
Of course, I have that other sweetie too. My husband! He is the tallest sweetie in the house!
Today’s Lagniappe: Baked Acorn Squash
It even makes its own little bowel!
- 2 acorn squash, sliced in 1/2, seeds removed
- 4 tablespoons butter
- 4 tablespoons dark brown sugar
- 1 teaspoon ground nutmeg
- Salt
- 2 tablespoons sugar
Preheat oven to 450 degrees F.
Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
Twenty minutes before the squash is done, sprinkle edges with sugar. Serve squash warm.
Today we are joining: Hooked on Fridays at Hooked on Houses and Foodie Friday at Designs by Gollum.
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