A bee in the ear is worth $64.75.
Arthur the baby poodle and I went to the Glebe park today. It’s about 20 minutes walk from our place. He loves going there as a treat — it’s enormous and completely fenced in.
We had just started to head home. Arthur was nuzzling about in a pile of sticks. Nothing unusual.
Then, all of a sudden, I hear yelping and screaming as though he’s been attacked. He runs over and plops down yelping and writhing.
Within a minute or two, he’s as limp as a vegetable, but his heart is racing.
We wait it out a few minutes to see if he calms. Still limp and whiny — unable to walk, or even stand.
I start carrying him home to see if food, water and rest will help. Then he goes crazy.
I run to the house on the corner and ask to use their phone. I don’t have my cellphone or wallet — I’m just out walking the dog!
The lovely people end up driving me to Arthur’s vet a few streets over.
The vet takes him in. Sure enough, as the vet pokes and prods, Arthur seems to recover a bit. But he doesn’t want anyone touching his left ear.
It turns out he probably got stung or bitten by a bug inside of his ear. The vet suggests because Arthur is a puppy, he probably got overstressed about the bite and may have been stressed and tired from the walk and play to begin with.
I’m just glad my little honey-bear is OK!
Slow-Roasted Tomato Vinaigrette, or Tomato Sauce
5 large field tomatoes, sliced into 1-inch-thick slices
a few sprigs of thyme
a few cloves of garlic, sliced thin
Preheat oven to 250F.
Arrange the tomato slices on a baking sheet lined with foil. Season with salt and pepper. Arrange one or two slices of garlic (based on your taste) and a small piece of thyme atop each slice of tomato. Drizzle the tomatoes liberally with olive oil.
Slow roast 4-5 hours, or until the tomatoes deflate and become wrinkly and flat.
To make a vinaigrette, chop the roasted tomatoes and garlic slices to a roughly fine consistency and mix with additional olive oil until the acidity is balanced. Pick the leaves off of the thyme sprigs and add to the vinaigrette. Season to taste with salt and pepper.
To make a sauce, puree the tomatoes and garlic, adding olive oil to balance the acidity. Pick the leaves off the thyme sprigs and add to the sauce.