Early Morning Walk-And Breakfast

One of the best things about an early morning walk is that a usually crowded city park can be almost empty.   This morning we walked in Liberty State Park at 6:30.  ( Dr. Zira didn't go with us because her arthritis makes her not fond of walks that are longer then around the block.  She is getting her stitches from her surgery out today though!)

The other nice thing about an early morning walk is you have plenty of time to make an indulgent weekend breakfast.

Ina Garten's French Toast Bread Pudding

1 loaf Challah bread (I  use the bread they sell at Whole Foods)
5 cups half and half
8 eggs
3 tbsp honey
zest and juice of one large orange
1 tsp vanilla extract
1/4 tsp kosher salt


Preheat oven to 350.   Slice Challah 1/4 inch thick and lay in a 9X11X13 baking pan.   Whisk the half and half, eggs, honey, zest and orange juice, vanilla extract, and salt together in a large bowl.   Pour the half and half egg mixture over the bread.  

Place the baking pan in a large roasting pan.   Pour hot tap water in the roasting pan, enough to come 1 inch up the sides of the baking pan.  Cover the roasting pan in foil and cut 2 slits to allow steam to escape.  Bake for 45 minutes.  Remove the foil and bake 40 to 45 minutes longer.  Serve with maple syrup and confectioners sugar.

Lord Stirling Stable Dog Walk-(And a Recipe for Quiche)

This blog may be called Urban Hounds, but the truth is I would love to live in the country.  My life just hasn't worked out that way.   So as much as I believe the city has a lot to offer dogs, its nice to get into the country side sometimes.  When I read about the weekly Lord Stirling Stable Dog Walk  in the book Best Hikes with Dog, New Jersey )which is a great resource by the way) I had to give it a try.  

The Lord Stirling stable is about a 40 minute drive from our home and it is in a fairly rural area.  Every week they host a dog walk around the stable grounds for the price of three dollars a dog.  In the fall and winter months the walks start at 10:30, in Summer they are in the cooler evening hours.





 Today was our first time doing the walk. We brought Tubby and Norbert along since two dogs seemed like a manageable number for our first time.  There where quite a few dogs of varying sizes and breeds, and their owners, in attendance and most people seemed like regular attendees, which is something I would doubtless be if I  lived closer.    The walkers divided into two groups a faster group and a slower one, since we were new we went with the slower group.  The walk went around the riding trails and past some streams and into the woods.  The other owners where very friendly and the dogs where adorable, particularly a 6 month old Bernese Mountain Dog pup that Norbert and Tubby had a good time playing with.  The walk was nice but not too challenging and Tubby and Norbert had no trouble keeping up.   Tubby has always been an athletic pug and several other walkers commented on what good shape he was in.  I admit I felt a swell of maternal pride.  Thought its a bit far for  every day I will definitely be back.  Here are some pictures from our walk:

The start of the walk where all the dogs met up.



A lot of the dogs barked at the horses, but Tubby and Norbert ignored them.  The horses seemed unfazed by the canine guests..



Once nice feature of walking on the trails, you don't have to pick up after your dog since the horses use the trails too and stable staff clean up the horse droppings.



The walk was nice and shady so the dogs did not get too  hot.



Tubby and Norbert took a nice nap after we got home from the walk and I made a quiche for brunch. The recipe is fattening (of course) but unbelievable delicious.

Mushroom, Ham, and Cheddar Quiche

Ingredients:

• 1 frozen pie crust (or home made pastry shell)
• 1 tbsp butter
• 1 package Baby Bello or Button mushrooms, sliced
• 1 shallot, chopped
• 1 to 2 cups cheddar cheese (I used the larger amount because I had left over cheese)
• 1/4 lb of thick sliced Baked Virginia ham, I used Apple Gate Farms brand, chopped
• 1 1/2 cups half and half or whole milk
• 4 large eggs
• a pinch of nutmeg
• a pinch of Cayenne pepper
• salt and pepper
• chives, chopped

Preheat the oven to 400 and pre-bake the pie shell for about 10 minutes

Melt the butter in a medium sized pan or skillet over medium low heat and saute the mushrooms and the shallot for about five minutes.  Season with salt and pepper.

Pour the mushroom mixture in the pie shell and top with half of the ham, then half the cheese, and then the remaining ham and cheese.  Place the pie pan in a baking pan with sides (this prevents a mess if the quiche filling runs over, which it usually does.)

Whisk the half and half, eggs, cayenne, nutmeg, and some salt and pepper together.   Pour the mixture into the pie crust.  Sprinkle the chopped chives on top.

Bake about 40 minutes until puffed and golden brown.

Note: You can easily leave out the ham if you want a vegetarian quiche

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