I feel so blessed that Topanga is a non-shedding dog. Her gorgeous mane is one of the many reasons she’s the perfect pup.
But it’s getting warmer so the child requested some hair maintenance. Garr & I weighed our options. Do we spend $50 at the groomer or do we dare try something different? Something we have never dared to do. Cut her hair ourselves…
Seeing as I’m thrifty as all get out, I decided we’d give it a go. & when I say we, I mean Garr will cut her hair. & thus, Gawwy’s Homemade Haiwcuts was born.
I really thought he’d be able to pull this off, but our poor child looks like that naked cat in the Austin Powers movies. I’m like a little embarrassed by the sight of her. I guess we’ll just have to take her out after dark so the neighbors don’t see.
As a mother, I should tell her that looks don’t matter, but she’s just really frightening…
Time: 1 hour (prep + cooking) | Serves: 4
Ingredients:
- 1 lb. of chorizo
- 1 onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 2 tomatoes, diced
- 2 cups of brown basmati rice
- 4 cups of vegetable stock
- 1 cup of frozen peas
- 1 tbsp. of cilantro, chopped
- 1 tbsp. of smoked paprika
- Pinch of saffron threads
- S+P, to taste
How to:
- Cook chorizo in a large pan over medium heat
- Remove from pan onto a paper towel-lined plate
- Add onion + S+P to the pan, cook for 3 minutes
- Add peppers + S+P, cook for another 3
- Add tomatoes + chorizo back to the pan
- Add rice + smoked paprika + saffron threads, coat well
- Add stock + cover, cooking for 20 minutes or until stock is absorbed + rice tender
- Add in peas + cilantro + S+P, cook another 5 minutes
- Serve with extra cilantro
- Smash face into plate