I’m an animal lover. I really am. I just prefer them to stay in one piece.
Back in my senior year high school, my parents and brothers went on a weekend vacation, and I had stayed home for an extra day since I was planning on visiting some friends in college. As the responsible child, it was my job to feed the pets before I left.
Which included the anoles.
Now, I had grown up with two dogs, two cats, two frogs, and two fish. I was no stranger to animals, nor taking care of them. But lizards were different, especially since I had to feed them live grasshoppers.
Here I was, about to be picked up by friends for the weekend, and it was doing what I had put off until last- the delicate balance of lifting the lid off the lizard tank, scooping up and dropping in the proper number of crickets, and then putting the lid back on fast enough so that nothing got out. As you can guess, I did not succeed.
The second upon lifting the lid and dropped in the bugs, it happened.
A lizard jumped out and jumped at me. Naturally, I yelled, which then scared the bugger off so it jumped for the wall. Realizing that the rest of my family would kill me if I gave the anole free reign of the house, I reached for it.
Funny thing about lizards. They realize that their tails are the most likely thing to be grabbed by predators, so they are equipped with a fail safe.
I yelled even louder when I realized that I was holding in my hand not an entire anole, but just its tail.
It took me the next hour (and help) to finally catch the tailless lizard. And I refused to feed the lizards again.
Don’t Lose a Limb Brussels Sprouts Slaw
be careful with those fingers and a mandolin!
2 lb Brussels sprouts
3 slices bacon, cooked, crumbled and fat saved for dressing
1/2 c dried cranberries
1/4 c pine nuts
1/4 c freshly grated Parmesan
2 tbsp Dijon mustard (trader joes makes a great white wine version)
Bacon fat from bacon (about 2 tablespoons)
2 tablespoons olive oil
1 tablespoon honey
1/2 c apple cider vinegar (depending on how thick you like your dressing)
1 tablespoon lemon juice
Salt and pepper
1. In a large pan, fry up bacon slices. Crumble into a large bowl and reserve fat.
2. Using a mandolin or a very sharp knife, slice up Brussels sprouts and place in the large bowl.
3. Add the cranberries, pine nuts, Parmesan, and toss to mix.
4. In a jelly jar, add mustard, bacon fat, olive oil, honey, apple cider vinegar, and lemon juice. Shake jar well to combine. Add additional vinegar or olive oil as needed to adjust consistency to your liking. Add salt and pepper to taste.
5. Pour dressing over slaw and toss to combine. Serve immediately, or cover and chill for an hour if you don’t like your slaw as crunchy.
Keeps in the fridge for up to three days.