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