Vincent Price stars and narrates in this late-1970s adaptation.
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I happened to be wandering around El Cajon yesterday, looking for a decent restaurant while my car was getting worked on. The area is nothing but big box stores and fast-food chains. One of the many enormous parking lots I crossed included a PetSmart. I usually go to a local pet store in Alpine, or the Petco near my mother-in-law’s home, but I’d never been in a PetSmart.
I was impressed. The inside was HUGE. There’s an emergency animal hospital, a grooming center, and a daycare. All sorts of pets for adoption, including small animals and lots of fish. The aisles are sorted by dog, cat, exotic, etc., then further identified with categories like apparel, food, toys, bedding, etc. Very easy to find something without assistance.
Got a Martha Stewart Pets coat for Cisco, because winter’s coming. I knew Rich would disapprove (“In MY day, dogs didn’t need sweaters.” grumblegrumblegrumble), but I got it anyway. All the dogs in Rich’s experience were large dogs with long, shaggy coats. They’d sleep outside in the snow, and would protest if dragged inside. I’ve tried explaining to him that a 10-pound chihuahua with a thin, short coat is going to freeze up here in the winter.
It’s got buckle and belt details, a corduroy collar, velcro fasteners, and an opening at the top for a leash. It’s beyond cute on him. Makes him look like a puppy version of Sherlock Holmes:
Fleece lined, too:
Bonus shot of him sunbathing with his tennis ball:
YouTuber Melissa Hunter has an update about future episodes of “Adult Wednesday Addams” with a special guest.
This delicious recipe is totally customizable depending on what you have on hand in the fridge.
Aromatics: one chopped onion, plus garlic, carrot, fennel, or shallot. (I used onion, carrot, and garlic.)
Salt & Pepper
Spices: no more than three warm or savory spices like cumin, coriander, cinnamon, or nutmeg. (I used chili powder, cumin, and nutmeg.)
1 cup jasmine rice
1 cup broth
1/2 cup dry white wine
Flair: chopped green onion, cilantro, parsley, mint, or chives for color and brightness. Toasted nuts add crunchiness. Golden raisins, dried cranberries, or currants add a hit of sweetness. (I used pomegranate seeds for color, crunch, AND sweetness.)
Saute the chopped onion in olive oil.
When the onions start to turn translucent, add the carrot. Season with salt and pepper.
When the onion and carrot start to brown on the edges, add the garlic.
When this is all nicely browned, add some spices. Not too much – you want to perfume the rice, not overpower it.
Stir to combine and cook until fragrant, about 30 seconds.
Add the rice and stir to coat. Cook until toasty, about 3 minutes.
Add 1 cup broth and 1/2 cup dry white wine and stir. Bring back to boil, then reduce heat to simmer. Cover and cook for 15 minutes.
After 15 minutes, turn off heat. The liquid should all be absorbed.
Fluff rice with a fork.
Cover with a clean dish towel and cover with lid. Let rest for 10 more minutes.
Add flair. I used chopped green onions, dry-roasted peanuts, and pomegranate seeds, but the variations are endless.
Gently re-warm while stirring to incorporate.
Serve immediately. Also makes for brilliant cold leftovers for lunch the next day.
Wednesday (YouTuber Melissa Hunter) has finally moved out of the Addams Manor. A protester intercepts Wednesday on her way to an appointment.