The ever-expanding menagerie has a new addition. Amy is a short-haired, mixed-breed mongrel that was Wifey's guard dog during her stay in Belize. She is Khan's new best friend (unless he gets jealous of the attention he's not getting), Annie is, as always, tolerant, and Joey is not all that happy with being jilted. Ah, it's a dog's life.
Amy was escorted to Mexico by Wifey who has now returned at long last and for good. Well, until her next voyage north for the expected arrival of grandchild number four. But that's not for several months yet so meanwhile it's time to wind down from a very hectic pace and get into the swing of things in Mexico.
A good portion of this week was spent "working". I finished editing a new book, "Engram" by John Russo. Once the new cover is complete it should be published rather quickly. If you are into a post-apocalyptic, human society rebuilds science fiction you might find this a good read so keep an eye out for it. I started working on website designs for another friend. The "wireframes" (AKA storyboard) should be completed in a few days and sent for review. Someday I'm going to have to figure out how to get paid for all this!
Yesterday was a quick round-trip to Cancun airport to pick up Fred and return to him his car. He'll be missed. The car that is. Or maybe Fred too, by his friends and family in South Carolina.
In celebration of Wife's return, that's it for the blog today. Time to spend some time on what's important.
GRILLED LOBSTER TAILS
Just picked up a kilo of lobster tails from our friend Jose. These are the Caribbean Spiny Lobster sometimes called Rock Lobster. The meat is very sweet and can be used in many dishes but I just like them grilled.
1/4 cup olive oil or unsalted butter
1/4 cup fresh lime (or lemon) juice
1 tsp hot pepper sauce (or to taste)
1/4 tsp black pepper
1/4 tsp salt
Combine all ingredients. Place butterflied lobster tails meat side down over medium-high heat for 3-5 minutes.Don't overcook! Some of the meat should still be pink under the char marks. Turn meat side up and brush liberally with spice mixture. Cook a few minutes until meat is no longer pink. Serve!