Every day between 5 - 7pm, I take our dog Sibbie on her biggest walk of the day, which usually lasts around an hour. Nobody tells you how much time out of your day will be spent exercising your dog when you tell them your are going to get one. I probably spend at least 2 hours per day walking our little fur ball and trying to get her tired. It's actually great because it breaks up my day from working at home, and it gets me out and moving and walking like I used to walk everywhere in our New York days. If you are trying to live a more active lifestyle I highly recommend getting a dog, and if you want a real challenge--get a husky, because no matter how much you run with them or how long you walk them, they will always have energy! : p
These dog walks include going to the nearby dog run, and letting Sibbie run her tail off and do her business leash free. Then we usually hang around and wait for another dog to join, because then she can socialize and get exercise in all at once. Yesterday we went and she got to play with three other huskies! Reko, Willow, and Ace were all there and so happy to see each other. They roll around and chase each other and playfully bite each others necks, while us dog owners talk about all the craziness that goes down in day to day life with our huskies.
All of the extra sunlight in the evenings have made these walks extremely enjoyable and lengthy. As much as I don't really like losing that extra hour with daylight savings, I can't complain when there is so much beautiful sunshine! It' already has me looking forward to summertime, where it won't get dark until after 8:30 and we can spend some evenings at our apartment pool and (hopefully) utilizing the grills there to cook some outside.
This savory dutch baby was one of those recipes that hit me the other day from out of nowhere. I've been wanting to try my hand at a dutch baby ever since I saw Katie Lee make one on an episode of The Kitchn, but haven't gotten around to it yet because my list of things to make in general is just real long. When the idea of a savory one with some of my favorite flavors came together, I knew I had to make it the first chance I got and then blog about it before I forgot. I'm ashamed to say, like actually super embarrassed, that Kyle and I devoured this ENTIRE THING in one sitting. I mean, I only ate about a quarter of it but still--it was that good!
Mexican Dutch Baby
- 1 cup milk
- 4 large eggs
- 1/2 tsp. salt
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 cup flour
- 3 tbs. butter
for the toppings
- 1/4 lb. cooked chorizo
- 1 fried egg
- pico de gallo
- sour cream
- shredded cheese
Directions: Preheat oven to 450°F. Place a 12" cast iron skillet in the oven while it is preheating and allow it to get really hot.
In a high speed blender or food processor, blend together the milk, eggs, salt, cumin, garlic powder, and flour until smooth. Carefully remove hot cast iron from the oven and smear the butter all over the pan until melted.
Pour the batter directly into the buttered cast iron, and place immediately in the oven. Bake for 15-20 minutes or until dutch baby is puffed up and golden brown.
Remove from the oven, and top with all of the toppings! (If you're dutch baby is extremely puffed up just wait a couple of minutes for it to calm down before spooning all the toppings on it.) Eat immediately!