It’s good to be flexible.
CMax (Carnivorous Maximus) and I are now one month into training Pakrika (Rika), our 13-week-old Labradoodle puppy, and it’s clear that we have two different ideas of what a good puppy is. CMax is the stricter parent, opting for a long list of things little Rika must learn. I’m the easy mark with a far shorter list, and less exacting definition of what the commands mean. I humbly admit that when I want Rika to get off or get down, I only follow through with a firm “OFF!” most of the time. Every one in five times, I either won’t notice or I’ll be tired of saying “OFF!”, and you, sweet puppy, can have at it with shoes, and dragging pillows, towels, bath mats, and stray underwear from room to room.
CMax says “OFF!” and means it 100% of the time. End of story.
I know, I know. You’re thinking “He’s right, Susan. Get with the program if you want an obedient puppy and good future dog companion.”
And you’re right. At least on “OFF!”. That’s a big one, right up there with “NO BITE!”, “COME!”, and “GO POTTY!”. But I don’t have the interest, I admit, in being consistently firm on every single command in the fabulous dog training book we purchased. (BTW, If you live in the Bay Area, I HIGHLY recommend Mike – the author – and his classes.) So we’ve agreed to come up with a shorter list of commands we can mutually agree are priorities on which I will really, really, really try to achieve 100% consistency. CMax, for his part, has agreed to cut me some slack on the others. (For the record, just in case Mike aka Puppy Whisperer/Dog Trainer Extraordinaire is reading this, I completely agree that being consistent is the only way Rika will understand what we want.)
Now we just have to come up with that magic list. Since we are obviously training each other in addition to little Rika (does this compromising in marriage never end??), it’s been good for us both to be flexibile.
Carrots at a Farmer’s Market in a small Italian town, 2012
This little carrot recipe is very flexible too. It can be a side dish alongside a savory, meaty entree like CMax’s dinner last night of ribs, or tossed with some cooked Beluga lentils and caramelized onions for a vegetarian entree. This is another great super-easy recipe for Thanksgiving, or any night of the week.
Don’t buy the slender baby carrots for this dish. Opt instead for fat medium length carrots.
- 1 lb carrots, peeled
- 1 Tbsp olive oil
- 2 Tbsp maple syrup
- ¼ cup dried currants
- Preheat the oven to 400˚F and line a baking sheet with parchment pepper.
- Slice the carrots lengthwise into 4 long strips. Toss with the oil and maple syrup and lay on the parchment paper in a single layer. Roast for 20 minutes, toss, and roast another 20 minutes or until lightly caramelized.
- Toss with currants and serve warm.
More #FallFest Carrot Ideas!!
Feed Me Phoebe: Honey Roasted Carrots with Thyme
Jeanette’s Healthy Living: Ghost Chile Carrot Hot Sauce
The Heritage Cook: Roasted Carrot and Sweet Potato Soup #FallFest
Elephants and the Coconut Trees: Carrot Cake with Coconut and Raisins
Weelicious: Spiced Carrot Cauliflower Soup
The Mom 100: Carrot Fries with Sriracha Sauce
Big Girls, Small Kitchen: Easy Slaw with Carrots & Red Peppers
Devour: Fall Fest: Carrot Recipes to Covet
In Jennie’s Kitchen: Carrot “Fettucine” with Lemon Thyme Butter Sauce
Napa Farmhouse 1885: Carrots & Avocado with Cumin
The Wimpy Vegetarian: Maple Candied Carrots with Currants
Swing Eats: Bourbon Maple Glazed & Braised Carrots
Dishing With Divya: Honey Glazed Baby Carrots
Daily*Dishin: Spicy Carrot Spread/Dip (Guten Free-Dairy Free)
FN Dish: 5 New Ways to Bake with Carrots
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