The Best Six Years

Today Dan and I are celebrating one of the greatest blessings that has ever entered into our lives. You probably wont have too much trouble guessing what that is... of course... our sweet as sugar Remi Bear! Oh how I love love love that doodle!

Celebrating Remingtons 6th Birthday is very special, but also a little shocking. I have found myself spending moments recently just soaking in what an incredible dog he has become and how blessed Dan and myself are to call him our own. But also this birthday with him makes me realize that half of his life is gone and at best we probably only have six more years left to enjoy him. That is a hard pill to swallow and honestly hurts my heart... but lets not think about that.

Instead, lets celebrate what a wonderful life Remington has lived so far and also the wonderful life he has left to live. He has not only changed Dan and I lives and given us so much joy, but every week during his therapy dog visits he brings joy to those who meet him. He has being a big brother to look forward to, as well as teaching this new baby what dogs are all about. I just cant wait to see what legacy he leaves because he is just that special :)

I wish more than anything that Remington could understand how proud we are of him and the amount of love we hold in our hearts for him. And even though things may change a little along the way as the years go by, what will never change is how much he means to us.

Happy Birthday Big Boy! 

We love you to the moon and back a million times over!

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Swordfish and Olive Pasta

The fella and I were both extremely wary of this meal as we were cooking it.  Fish plus pasta seemed curious and had a likelihood to not be as tasty together as the two delicious bits are separate.  In this case the genius of the recipe won out over our doubts.  Not only is it a very yummy recipe it is also very easy.  The meaty texture of the broiled fish contrasted nicely with the pasta which then covered with the salty bits of caper and olive made a nicely balanced meal.  This recipe is going into our rotation of quick filling things to make when I dont feel like cooking.

Swordfish and Olive Pasta

6 ounces of swordfish
2/3 cup black olives, finely chopped
salt and pepper
6 ounces curly pasta (gluten free rice rice pasta works well)
2 large shallots, thinly sliced
2 cloves garlic, thinly sliced
3 tablespoons olive oil
1 teaspoon herbs de Provence
4 tablespoons capers
1/ 2 starchy water reserved from boiling pasta
fresh parsley

Line broiler rack with aluminum wrap, rub on a little oil, set fish on top and broil 4 minutes on one side.  Turn the fish, top with olives and broil 2 or 3 minutes longer.

Bring a large pot of salted water to a boil and drop in the pasta.  While it cooked, saute shallot and garlic in the olive oil over low heat until they are soft, dont let them brown.  Add the herb de Provence and capers.  Slice the swordfish in thin strips and spoon the olives into the shallot mixture.

When the pasta is al dente, drain it, reserving 1/ 2 cup of the cooking water and mix the pasta in with the swordfish,adding pasta water a little bit at a time as needed to moisten the pasta in order to make a few tablespoons of sauce to cover the pasta.

Salt and pepper the dish.  Toss one last time and top with parsley to serve.

From Judith Jones The Tenth Muse.

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