Let me first start off and say
from the bottom of my heart for ALL the birthday love yesterday!
It was so much fun to read comments from some of you
who I have not seen before
and those who are daily commenters.
Words cannot express to you how much all of you mean to me!
Thank you so much for your continual support.
Time to get back to all of our:
For those of you who live in the city,
you know that the “wildlife” here are ruthless.
I mean, I would go to so far
as to call them ballsy.
These guys have no fear of anyone.
In mine and Greg’s old place,
our kitchen used to look out into the backyard of our neighbor.
She used to grow all sorts of citrus trees,
but Greg’s favorite tree was the fig tree that sat right in front of the window.
Every day he would watch the progression of certain figs,
waiting for them to ripen so he could pick and eat them.
However, we figured out that
he was not alone in the endeavor.
A certain squirrel, we started to call “Charlie,”
would stop by every morning and inspect the tree, almost at the same time
At a certain point, we started to notice that he would sit in front of the window,
waiting for us to take notice of him,
just so we would watch in horror as he stole the fig
Greg had kept his eye on.
It was as if he knew what was up…
He would antagonize Greg to come chase him
as he flipped him off as he scurried away.
(okay, maybe that is an exaggeration but it sure felt like that was what he was doing).
My favorite memory of Charlie is one that still makes me chuckle to this day.
He did the usual cat-and-mouse chase
and when he realized that he had our attention,
he climbed up onto our roof and proceeded to
urinate off to the side
so that as we stared outside the window,
all we saw was a stream of yellow liquid.
The message was clear.
Don’t mess with city squirrels.
So in the name of Charlie,
I made him a little festive fall treat
that would make him pee in excitement:
Chocolate Acorns Recipe
WHAT YOU’LL NEED:
- vegan chocolate chips, melted
- Chopped almonds
- Dr. Lucy’s mini cookies
- sliced pretzels
- chopped almonds (for dipping)
- Truffle chocolate mold (I got this one at Michael’s)
- Fill thin layer of chocolate into molds.
- Place 5-6 almond slices into each mold. Coat the remaining with chocolate.
- Freeze for 10 minutes until sets.
- Remove from molds.
While the chocolate molds are setting:
- Cover each mini cookie with chocolate on the top and allow 1 pretzel piece to set on the top.
- Set each piece on wax paper.
- Place a dab of chocolate onto the bottom of the cookie and press onto the flat part of the truffle chocolate molded acorn.
- Set on wax paper another 10 minutes.
- Cover sides of cookie with chocolate and then gently cover with chopped almonds.
- Set again another 10 minutes.
You taught me a thing or two about spunk, Charlie.
So in your honor,
here is your Thanksgiving treat!