I owe a lot to Balloon-Juice. It is an amazing community of people who listen, snark, commiserate and most importantly love animals. The ship is captained by John Cole, a big bear of a guy with a heart of gold who loves his Tunch, Lily and Rosie, all of who came to him as rescues, in one way or another.
Just this month, the team at B-J, headed by John, helped rescue and pay for the medical needs of a beautiful St. Bernard, named Garnet. Even better, when all was said and done, she was adopted by someone in the B-J family. I’ve lost count how many that makes this year. But a post will go up about an animal in need of a home and by the end of the day, someone in the B-J community has a new member of the family.
I am so happy to direct you to the Balloon Juice calendar. Not only is it beautiful, but it helps animals in need. The pets that appear on every page are all from the B-J community and EVERY DIME goes to help animals in need.
Makes a great gift. So help a puppy or kitty out and order yours today.
Mrs J went to a local eatery that was hosting a dinner and an auction to benefit the pet shelter. It is an upscale Mexican themed place that is pretty popular, enough so that reservations are usually required. I’ve eaten there before but wasn’t all that impressed with the menu. They did put together a nice margarita pitcher.
The dinner and auction was a real success, the shelter director estimated the auction take at around seven thousand dollars and thought that the pledged share of the gross revenues from the dinner would exceed that. Yay for the local eatery!
Anyway, when Mrs J came home she had a doggie bag with the remains of her dinner. Seems she ordered a chimichanga with the usual sides but thought it a poor effort. She thought I could do better. I finished her leftovers and agreed to give it a try.
These are filled with slow cooked pork and shredded cheeses. They are fairly easy to assemble: Warm a flour tortilla in the microwave for a few seconds to limber it up, then roll the fillings as you would for a burrito, then use toothpicks or skewers to fasten the last flap shut. Fry these in small batches in a half inch or so of hot oil until browned on all sides. It won’t take long. I kept them warm on a rack in a 200 degree oven. Serve them with your favorite sides. Tonight we had Spanish rice and refried beans, with garnishes of sliced jalapenos, sour cream, and tomato salsa. Yummy!