Today, I decided to check back on all the photos I have of Freddie on my phone, because I just got to 100 days with him. I found out I have more than 240 photos, which is around 2 or 3 pictures a day. Mommy much?
I’m not counting the ones I took to make fun of him.
He has constantly surprised me and Mr. Boyfriend with such intelligence and affection. I’ve never seen a dog learn so fast where is the right place to poop. He already walks without a collar, when there are no big distractions around, and he does not bite anything we haven’t allowed him to, even when left alone.
The daily routine is to take him to a walk three times, at least, because this breed has a tendency for obesity. At weekends, we take him to the City Park and let him run free to chase or eat anything. He loves eating, absolutely everything. We have given up trying to stop him from eating hair on the floor and bathroom flies. Each new poop clean up on the grass is practically a CSI exam, in which we analyze what exactly we weren’t able to stop him from eating.
I also found out he loves 99 Problems, from Jay-Z, which made Mr. Boyfriend very proud.
This panna cotta was the dessert on my New Year’s Eve dinner party with my friends. The name means cooked cream in Italian. It’s delicious because it’s not overly sweet and it matches perfectly with fruit sauces and jams, or even a more liquid chocolate ganache.
Panna cotta with blueberry sauce
Yields: 6 portions
2 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 1/4 cups heavy cream
1/2 cup sugar
1 vanilla pod or 1/2 tablespoon of vanilla extract
1 3/4 cups buttermilk
1 – In a small bowl, sprinkle the gelatin. Pour the cold water on top and let it sit until it absorbs all the liquid.
2 – Take the heavy cream, buttermilk and sugar to a medium-sized pan. Cut the vanilla pod to open it and remove the seeds. Put them into the pan with the milks and turn the medium heat on.
3 – Let it heat up just until it comes to a boil. At this point, the sugar must have melted.
4 – Remove from the heat and pass it through a sieve, onto another bowl. The seeds must stay, but the vanilla pod must be removed. If you preferred the extract, now is the time to add it.
5 – Add the bloomed gelatin right away and stir until it’s all dissolved. If it’s not, return to the heat briefly just so it can dissolve perfectly.
6 – Cover with plastic wrap and take it to the freezer for at least 2 hours.
7 – When it’s cold, transfer to ramekins, bowls or glass cups and let it sit in the freezer for 8 hours or overnight.
1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon lemon juice
1/3 cup water
1 – Put all the ingredients in a pan and turn the heat on to a medium flame. Let it boil.
2 – The blueberries will start to get soft. Mash them with the spatula or spoon and mix well. Let it get a bit thicker, but not enough to become a jam.
3 – When it’s ready, remove from the heat and let it get to room temperature. Then, divide it through each panna cotta portion and keep it in the freezer until it’s time to serve.
The prettiest thing it to see the speckles of vanilla seeds into the white cream. The pod can still be used. Just let it dry completely, preferably on the sun, and then use it inside your sugar pot to give it a lovely vanilla scent.
Have you ever tasted panna cotta? What did you think?