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carrots

Carrots

Welcome to the 16th edition of Paw Prints, a monthly column for animal lovers dedicated to helping shelter pets find their furever home! 

Penny

Meet Penny

”See a Penny, pick it up, then all day you’ll have good luck.” A ten-year-old Yorkie mix, this bright and shiny little girl is hoping to find her forever home and become part of your family. A happy and amusing companion, she’ll keep you entertained on your walks, sharing all the “gossip” from the small dog kennel, adding her own delightful spin. Enjoying proximity to her favorite humans, she’s also the perfect one to welcome you home at the end of the day, so be sure to stop by Little Shelter in Huntington to meet this tiny talisman of good fortune! “Share the Penny with a friend and your luck will never end.” Call 631-368-8770, ext 21

Ben

Meet Ben

It has been said that the Pekingese is a sophisticated dog of undying loyalty and many subtle delights, who bonds very closely with his humans. This gentle fellow is Ben, clocking in at ten-years-old, ten being the new five! Active and outgoing, he’s always ready for a walk around the grounds, meeting and greeting friends along the way. Incredibly charming, clever and confident, he knows how to use that to his advantage. Opinionated when it comes to matters of the heart, he’s hoping to find his perfect match and a forever home, settle in and live happily ever after. If you have a similar plan, stop by Little Shelter in Huntington to take a Peke at a boy named Ben! Call 631-368-8770, ext 21.

Carrots

Meet Carrots

This very handsome boy arrived at the Brookhaven Animal Shelter after being found injured on the road by an Animal Control Officer. His arm has since healed and now he is waiting for his furever home. Carrots is sweet, adorable, sometimes playful and sometimes lazy kitty who is looking for a family to love. He is a relaxed guy who loves to get pet and those cheeks will just make you melt. Estimated to be 3 to 5 years old, 9.13 pounds, he is up to date on vaccinations, micro-chipped and FELV/FIV negative. Fill out a Matchmaker application online at www.brookhavenny.gov or call 631-451-6950.

Mara

Meet Mara

A woman of mystery, meet Mara, a ten-year-old Collie mix up for adoption at Little Shelter in Huntington. Retired from government work, she’s enjoying her free time and the ability to take up new hobbies and explore her interests. Busily clipping coupons when she’s not looking for her glasses, she a savvy shopper, always finding the best deals on toys, treats, and comfortable bedding. Happy to accompany you on a leisurely stroll, she’ll nod in agreement with your opinions, supportive of all your endeavors, while reminding you that seniors have a lot of wisdom, experience and ideas to contribute. Stop by to meet Mara and help write her next chapter…we guarantee a happy ending! Call 631-368-8770, ext 21.

*Mara is not housebroken.

Prince

Meet Prince

Prince arrived at the Brookhaven Animal Shelter because his family was moving and they were unable to take him. Upon arrival he was a bit confused as to what happened to his people and how he ended up homeless, alone and in the animal shelter. Prince is one of those dogs that needed some extra time, after all he was with his family since he was a pup and he will be 8 years old in June. 

His previous owner describes him as an outgoing guy who is playful, high energy, friendly, an amazing partner who loves to show affection and be with you. Prince is hoping to get a second chance at a good life with a human to love and a place to call his own. He just needs a chance. He is housebroken, crate trained, loves his bed, knows sit and is very treat motivated. He is great at catching his treats mid air. He will need a home with children over 10 years old and he will do best as the only pet. He is about 76 pounds, 7.5 years young, up to date on vaccinations, neutered, micro-chipped and heartworm negative. 

If you are interested in meeting Prince and making him part of your family, fill out a Matchmaker application online at www.brookhavenny.gov or call 631-451-6950 to arrange a meet and greet.

Free rabies clinic

The Town of Brookhaven Animal Shelter and Adoption Center, 300 Horseblock Road, Brookhaven will hold a free Rabies Clinic on Saturday, April 22 from 10 a.m. to 1 p.m. The clinic is open to all Town residents and offers free rabies vaccinations for all dogs, cats and ferrets and free cat/dog FVRCP or DAPPCV vaccine. Dogs must be on a leash. Cats and ferrets must be in a carrier. No appointment necessary. For more information, call 631-451-6950.

Rescue is a lifestyle. Adopt, don’t shop!

Check out the next Paw Prints in the issue of May 11.

Paw Prints is generously sponsored by Mark T. Freeley, Esq.

 

Carrot Cake with Cream Cheese Frosting

By Barbara Beltrami

I think carrots may well be one of the top unsung heroes of the American pantry. Could it be because when we were kids we were admonished to eat our carrots so we could see in the dark? Or because they were accompaniments to the peas that we had to eat or we wouldn’t get dessert? Even cookbooks don’t give much attention to carrots. OK, so they’re not one of those veggies that have come into popularity after prior obscurity. But for me, the carrots are the best part of a pot roast gravy. They’re great with fresh herbs, lemon and butter. Never mind carrot-ginger soup; try cream of carrot soup. And who doesn’t like carrot cake? They’re the golden veggie.

Carrots with Fresh Dill, Lemon and Butter

YIELD: Makes 4 to 6 servings.

INGREDIENTS: 

1 pound fresh carrots, trimmed and peeled

Salt and freshly ground white pepper, to taste

½ stick unsalted butter

Freshly squeezed juice of half a small lemon

2 to 3 tablespoons chopped fresh dill

DIRECTIONS:

Cut carrots into half-inch diagonal slices; sprinkle with salt and pepper; steam until tender, but not mushy, about 15 minutes. Melt butter; in small bowl combine with lemon juice and dill. Place carrots in a serving dish and toss with butter mixture. Serve with meat, poultry or fish.

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

YIELD: Makes 10 to 12 servings.

INGREDIENTS: 

3 cups flour

3 cups sugar

1 teaspoon salt

1 tablespoon baking soda

2 teaspoons cinnamon

1½ cups vegetable oil

4 large eggs, slightly beaten

11/3 cups chopped walnuts

1½ cups shredded zucchini

2 cups pureed cooked carrots

½ pound softened cream cheese

6 tablespoons softened unsalted butter

3 cups confectioners’ sugar

Dash vanilla extract

Freshly squeezed juice of half a lemon

DIRECTIONS:

For the cake: Preheat oven to 350 F. Line the bottoms of two 9-inch round layer cake pans with waxed paper, then grease with butter. In a large bowl sift dry ingredients; add oil and eggs; beat well; then stir in walnuts, zucchini and carrots. Pour into prepared pans; place on middle rack of oven and bake about half an hour, until cake tester inserted in center comes out clean. Cool completely on wire racks; when cool, transfer to cake plate and frost.

For the frosting: In a medium bowl, cream together the cream cheese and butter; sift in the confectioners’ sugar and beat until thoroughly incorporated and smooth. Stir in vanilla and lemon juice. Spread between layers, on sides and top of cake. Serve with coffee, tea or milk.

Cream of Carrot Soup

YIELD: Makes 4 to 6 servings.

INGREDIENTS: 

1 tablespoon unsalted butter

2 tablespoons olive oil

1 medium onion, coarsely chopped

2 cups vegetable broth

2 cups water

1 pound carrots, cleaned and peeled

½ cup half-and-half

Salt and freshly ground pepper to taste

¼ cup chopped flat leaf parsley

DIRECTIONS:

In a large pot melt the butter in the olive oil. Add onion, cover and cook, stirring halfway through, until onion is transparent and soft, about 5 minutes. Add broth, water and carrots, and over high heat bring to a boil. Cover and simmer over low heat until carrots are very tender, about 30 minutes. In bowl of food processor, puree carrots in small batches, if necessary; return them to liquid, stir to combine thoroughly and transfer back to pot; stir in half-and-half and salt and pepper over low heat until mixture is just hot but not boiling; ladle into bowls and garnish with parsley. Serve immediately with a well-chilled sauvignon blanc.