Hey, all. I owe you a big wrap-up of our last week or so, but my mind is elsewhere today. Ru was attacked by a neighbor’s dog yesterday on his afternoon stroll with the dog walker and is at the animal hospital awaiting surgery this morning. Gil’s out of town until tomorrow, so I’m just waiting by the phone and cleaning the house from top to bottom to keep busy.
The situation is especially infuriating because this same dog (a husky) broke through his electric fence and attacked another dog just two weeks ago and it seems the owners didn’t do enough to make sure it couldn’t happen again. So our boy has a big chunk of his haunch missing and needs one surgery today to install a rubber drain and another in a month or so to remove the drain and close the wound. (Ru’s vet took plenty of pictures of the wounds and his office notified the police department, so thank goodness that was taken care of before I even got there.)
So I rushed home from work and got to the animal hospital in time to see him before they closed for the evening.
He was even more pitiful than this when I first saw him, but at least his bed made him comfortable.
There was some panting, but he was loopy from the pain meds, so he wasn’t in a bad mood at all. I think he enjoyed the dirty t-shirt I brought for him, too.
But even getting his favorite new toy (John Calamari or Squid Vicious, depending on which one of us you ask) didn’t stop him from accusing me with his eyes when I was ready to go.
a week’s wrap-up after the jump
Since I won’t be writing a proper post, here are a few pictures of our Toronto trip with a bit of commentary for you. (As always, click on any picture to go to the full flickr set.)
As if daily visits to Tim’s and Lai Wah Heen weren’t enough, we got to enjoy Porter Airlines, the only way to fly. The designer in me loved everything about it, from the flight attendants’ perky hats to the in-flight magazine. The lunch they served (on a one-hour flight) wasn’t bad, either.
And I actually have been cooking, just a little bit:
Mushroom tart, adapted from Martha Stewart with the additions of thyme and sherry vinegar, and substituting aged gruyere for the goat cheese. Because, as much as I like goat cheese, I’m just kind of over it at the moment.
And because Andrew (three photos up, on the right) thinks I have some sort of reputation for only enjoying special meals (HAHAHAHAHAHAHA), I wanted to include something that’s just as representative of the way we eat around here. Behold – chickpea salad! No out-of-the-ordinary ingredients, just chickpeas, lemon zest & juice, olive oil, shallot, tomato, and salt & pepper. And probably red pepper flakes, if I know myself at all. Nom.