This is Watney.
To say Watney had a rough weekend is an understatement. He had several severe seizures on Friday and then went into what AC could only describe as a “zombie-like state” for about 72 hours. During this state he didn’t recognize anyone and he spent more than20 hours frantically pacing in circles. (I could hear him panting in the background when AC called from the vet.) He actually wore out one of the pads on his paws. After trips to both their local vet and the University of Minnesota veterinary clinic, AC and Luke weren’t sure Watney was going to make it.
But make it he did, and while he was safely at home under heavy sedation, AC, Luke, Amy and I went out to celebrate his amazing recovery.
We went to Salut and ordered off the happy hour menu. AC ordered baby burgers.
I got pomme frites with béarnaise sauce.* So wonderful.
Luke ordered oysters. I do not care for them but the presention was quite lovely.
Then, because really, we had no choice in the matter, we decided to try the chicken fried bacon with béchamel sauce. Everyone was pretty sold on it but me which is surprising considering my love of bacon and all things fried. I think if the bacon would have been crisper I would have loved it. Even without my help, it disappeared quickly.
It was quite an occasion. Bar food is my favorite food, I was with my favorite people, and we were celebrating one of my favorite dogs. We all raised a toast to Watney and wished him happier, healthier days ahead.
*Here's a recipe if you'd like to make the Bearnaise Sauce at home. It's a sure-fire way to turn ordinary french fries into pommes frites.
Bearnaise Sauce
1/2 cup margarine or butter
1 tablespoon finely chopped onion
1 teaspoon dried tarragon leaves
1/2 teaspoon dried chervil leaves
1/4 teaspoon salt
Dash pepper
1/4 cup hot water
4 egg yolks
2 tablespoons white wine
4 teaspoons lemon juice
1. In small saucepan or top of double boiler, combine margarine, onion, tarragon, chervil, salt, pepper and hot water. Cook over low heat or over hot, but not boiling, water until margarine is melted, stirring frequently.
2. In small bowl, beat egg yolks slightly. Blend small amount of margarine mixture into beaten egg yolks; add to margarine mixture in saucepan. Cook, beating mixture with eggbeater or wire whisk, for 6 to 8 minutes or until thick and smooth. Add wine and lemon juice; blend well. Serve immediately.