Does your pup lick you incessantly? My little boy, Shiu Mai, does. [Yes, he is named after the pork and shrimp dumpling you find at Dim Sum restaurants. My other pup’s name is Cha Shiu Bao. They’re small, white, and so cute just like the Dim Sum treats.] He sits on the bed, and waits for me to come out from my shower so that he can lick the lotion off my arms and hands. In fact, he has spent the last 10 minutes licking off the lotion from my left arm as I type this post. It’s as if I didn’t put on any lotion. Why bother, I wonder sometimes. But how can I get mad at him? Just look at him. Isn’t he a cutest little guy ever? I’d like to think that this helps soothe any anxiety he has. But who am I kidding? I think it’s because he really likes the taste of lotion. Animals and their idiosyncrasies. I just love it.
He usually follows me to the kitchen as I get ready to cook. He hovers around (im)patiently waiting for something to drop onto the floor. He looks up and begs with his sweet brown eyes for me to “accidentally” drop something onto the floor. And when he realizes that maybe there are no treats this time around, he traverses his way back to the couch and hunkers down on my pillow heartbroken.
Vegan Cornbread (slightly adapted from Food)
2 tablespoons ground flax seeds
6 tablespoons water
1/2 cup all purpose flour
1.5 cups cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup almond milk
1/2 cup canned corn, drained
1/4 cup canola oil
Preheat oven to 425 degrees F.
Spray an 8- or 9-inch pie tin with cooking spray.
In a small saucepan, bring water to a boil. Add the ground flax seeds, reduce the heat to medium low and simmer until the flax seed-water mixture thickens, about 3 minutes. Stir occasionally. Turn heat off and set aside.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat until just smooth, but do not overbeat.
Pour into prepared baking pan, and bake for about 20 to 25 minutes, or until a toothpick comes out clean.
Allow to cool for about 5 minutes, cut into wedges, and serve.