Have I mentioned that Jack requires a lot of attention? He is what you might call needy. Basically, if he was a person, he would have no friends and any prospective girlfriends would dump him after the first date.
When I work from home, this is what he does for approximately six hours a day:
But as if that sad little puppy face isn’t enough, he also uses his chin to press the keys on my keyboard. He is particularly fond of the caps lock button. So, a few times a day, I’ll be working intently on something, only to look up at the screen and see that EVERYTHING I’VE WRITTEN FOR THE PAST TWO MINUTES LOOKS LIKE THIS.
Did you know that you can’t uncap everything all at once? Because you can’t. You can do that with italics, and bold, and even underline. Who the hell uses underlines anyway?! People use caps. But yet if you change your mind and decide that whatever you’ve written isn’t that important after all, or if your dog has some kind of weird capital letter fetish, you have to erase everything and start all over.
It’s annoying. And I’m glad I got that out. I feel much better.
For dinner, I finally figured out how to make a little wine sauce for pasta:
I have been working on this for awhile because I get so sick of tomato sauce and cream sauce, if eaten on a regular basis, has the potential to kill you. Here’s what I finally did tonight that worked:
1 clove minced garlic
1/4 cup white wine
1/4 cup vegetable stock (or chicken, if you want)
1/2 T butter
1 bag baby spinach
5 cremini mushrooms, chopped
Bunch of fresh basil
Salt and pepper
Add the butter to the pan, then the garlic and mushrooms. Cook for about a minute, then add the wine and the broth and let reduce a bit. Stir in spinach until wilted, then add basil and salt/pepper to taste.
It was really easy. It might still need a little work – I didn’t get it quite as thick as I was expecting – but the flavor was good. I put it on some Trader Joe’s mushroom ravioli and made garlic bread for the side.