Thursday, September 05, 2013

Relaxing at the Dog Park + Spicy Chicken Shawarma Recipe

Now that we have Remmi, we have to carve out some time to take the pup on walks and play at the doggie park. After all, Remmi is only 10 months old and he needs some exercise.

Our favorite dog park is by Ellie's school. It has nice dogs and a grassy area. The people who go there on a regular basis are friendly, helpful and inviting. Steve and Tom have helped us learn the ropes and Remmi loves to play with their dogs.
This is Flash. He is amazing with the balls and he is crazy for them. All you have to do is kick his ball once and he is happy. Flash is able to dribble the ball and knock it to the fence. He could keep up with kids on any soccer team.
Like most boys, they like to play rough. This is a photo of them sort of wrestling and having a lot of fun together. I love how I was able to catch Remmi in midair as he jumps.
As each dog arrives they first sniff everything along the benches where people sit, they take a lick out of the water bowls and then they greet each other. We think it is kind of like Doggie Facebook.

I really enjoy the time at the dog park. I am just a person with a dog. It forces me to unplug from the computer, from work and a bit from stress. I've learned to bring a jug of water (or at least a jug that can be filled up at the nearby bathroom) and some plastic bags to take care of poo.

Remmi really looks forward to his time at the dog park. We have been to a few others; each has a different feel. One that is close by is large, but has pea gravel. It seems to make it hard for the dogs to run. Another has an agility course and a much larger area to run, but Remmi, being the newbie on the block, did not have a very good time. Most of the big dogs simply wanted to bully him. So, whenever possible, we'll stick to the one by school.

And oh yes, I forgot to post the first day of school photo. It is too cute to miss.


Ethan enjoyed this recipe:

Spicy Chicken Shawarma

Via: Cooking Light

2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.
Lia Huber, Cooking Light
APRIL 2010

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