Baby Rue Takes a Dip

Baby Rue Takes a Dip

I had a feeling that Rue would be a water dog. She started digging in her water bowl and almost jumped into a fountain. Her hair seems to repel water. And her toes are kind of webbed. She is very different from Stella, who tries to keep her feet dry at all times, whose hair frizzes in the slightest humidity, and whose toes are tufted with wild hair. We were surprised when Rue was hesitant about walking too deeply into a creek, and we were even more surprised when Stella tried to coax her in. Rue thanked Stella by jumping on her head and dunking her entire body under water, turning her into the most adorable looking drowned rat.

Baby Rue Takes a Dip

What really got Rue swimming though was having something to fetch. We started with a bottle cap and quickly upgraded to the entire water bottle. Her first few attempts were frenzied and full of splashes. But she very quickly found her groove and a love of the water. She would race into the creek after the bottle, leaving a wake behind her.

Baby Rue Takes a Dip

She’d grab it between her powerful jaws, and turn to swim it back in. I loved how she put her ears back, maybe to keep them dry, or maybe to help her swim a little faster.

Baby Rue Takes a Dip

When she reached the shore, she was SO proud of herself. This shy little doggy is getting more and more confident every day. Stella was very proud too- Rue is so lucky to have gotten the most patient big sister.

A video posted by @wittyinthecity on

Here’s a little video of Rue in action. We can’t wait for her next adventure!

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Refreshing Carrot Salad

Refreshing Carrot Salad

This is the perfect salad to make when you need a refreshing side dish but have a very sparse pantry. I was making crêpes complète (buckwheat crêpes filled with ham, gruyère, and a runny egg) and knew I would need a bright side salad, something with lemon, to cut through the richness. But I had no salad greens, and the only supermarkets within walking distance of my new home are grossly expensive. I always keep a package of carrots in my refrigerator, so I turned to those. And then I ended up cooking a meal completely out of David Lebovitz’s My Paris Kitchen with his grated carrot salad. It’s exactly the salad that my crêpes required, and I’ve eaten it with a bunch of other delicious meals since.

Refreshing Carrot Salad

To make it, prepare the dressing. To a large bowl, add 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of sea salt, 1 teaspoon of dijon mustard, and 1/2 teaspoon of sugar. Rapidly whisk those ingredients together very well. The olive oil should emulsify into the other ingredients so that they stay blended together and the oil does not separate.

Refreshing Carrot Salad

Then, grate 1 pound of carrots on the large holes of a box grater or using a food processor’s grating attachment. My cookbook is now lovingly splattered with carrot juice (my copy of Julia Child’s Mastering the Art of French Cooking is similarly splattered with red wine).

Refreshing Carrot Salad

Add the carrots into the bowl. Chop 1.5 tablespoons of fresh herbs, and add those to the bowl as well. I used a mixture of thyme and oregano. David Lebovitz recommends parsley, chervil, or chives. Toss everything together, taste the carrots, and add more salt if needed.

Refreshing Carrot Salad

This salad is even more delicious served the next day after the carrots have had a chance to soak up the dressing and release their own juices. It’s delicious served as a side with charcuterie and cheese. It’s also delicious piled on a panini and grilled. This recipe is a winner and absolutely perfect for summer.

Shopping list:

  • Carrots- 1 pound
  • Olive oil- 1/4 cup
  • Lemon juice- 2 tablespoons
  • Salt- 1/2 teaspoon
  • Dijon mustard- 1 teaspoon
  • Sugar- 1/2 teaspoon
  • Fresh herbs (thyme and oregano)- 1.5 tablespoons, chopped, in total
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Savory Roasted Chickpeas

Savory Roasted Chickpeas

I have made these chickpeas with such enthusiasm for so long that I should have shared them with you long before. You know how much I love candied chickpeas, but this savory version is even easier to make. I frequently sprinkle them on top of loose and saucy dishes, and we sometimes eat them as a regular side dish. They are crispy and satisfying, delicious, nearly effortless to prepare, and kind of addicting. And if you have any leftovers, they also make a crave-worthy snack! I always keep a can of chickpeas in the pantry to make these when the mood strikes.

Savory Roasted Chickpeas

These chickpeas are especially convenient when you’re heating your oven for another purpose. 400° F works best, but up to 450° F is fine. As your oven heats, drain and rinse your chosen quantity of chickpeas. Dry them very well. Don’t try to remove the chickpea skins- any that loosen get extra crunchy and delicious in the oven.

Savory Roasted Chickpeas

Add the chickpeas to a baking sheet, or my personal favorite, a cast iron skillet. Drizzle the chickpeas with oil (about 2 tablespoons per 1.5 cups of chickpeas) and the seasonings of your choice. I like an herb-infused grape seed oil with sea salt and black pepper. Other delicious combinations are olive oil with salt and smoked paprika or olive oil with thyme and lemon zest. Get creative! Chickpeas in chicken fat, which I have tried before, are a bit too decadent. Shake the chickpeas around so they are evenly coated.

Savory Roasted Chickpeas

Roast the chickpeas for 20-30 minutes, shaking them around about half way through and then again every 5 to 10 minutes later. The cook time will depend on your oven’s temperature, but the chickpeas are done when they are golden brown in spots and make a scratching sound on your pan when you shake them. I prefer taking the chickpeas out of the oven while they still have a little bit of softness to them so that they have crispy outsides and chewy centers. Crispy all the way through is pretty good too, though more as a snack than a side dish.

Savory Roasted Chickpeas

You could finish the chickpeas with additional seasonings, like fresh herbs, lemon juice, or other mix ins. I can’t wait to hear about the combinations you come up with. These chickpeas are so simple to make, you should seize the opportunity to experiment deliciously!

Shopping list:

  • Chickpeas- 14 ounces
  • Oil- 2 tablespoons
  • Salt and pepper
  • Optional herbs, spices, etc.
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