Rocco has a new dog door and he knows how to use it!
A MAJOR thank you goes out to my mom & dad for doing this project! We had to order a whole new door so that Rocco could have a dog door and my dad did the whole install. We will just save the old door in case we ever sell our house. It’s been quite the project for sure and obviously isn’t finished yet. We still need to paint it and hang the blinds up.
It took Rocco all of about 1 minute to learn how to use it. He is so smart. It’s a heavy dog door but he can open it with ease. 5 minutes after the door was up he was coming and going like no big deal.
Here are some pictures of him lounging. This is what he does best!
It looks like he’s smiling in this one:
Oh and on a totally unrelated note, I went rock climbing outside on real rocks last week for the first time ever! This is not a picture of me, but it’s the route I climbed.
I have never had any desire to rock climb because it looks, well, scary! I was so slow but I actually really liked it!
Here are a couple other photos from the climbing spot in Big Cottonwood Canyon.
This is the reason I love living in Salt Lake.
And now on to the recipe! I have more basil than I know what to do with in my garden so I’m trying to think up more uses for it. I have about 10 batches of regular pesto stored in my freezer already. This is a really easy, simple recipe for Sun Dried Tomato Pesto and I think it complies with just about every specialty diet out there. Vegan, gluten free, dairy free, paleo (I think). It’s perfect on vegetables or protein or pasta or bread or as a dip. I’ll be honest, I was eating spoonfuls of it when I made it. It has a really mild flavor but you could easily punch it up by adding garlic, crushed red pepper or any other spices you like.
Sun Dried Tomato Pesto (vegan, gluten free, dairy, paleo)
1 cup sun dried tomatoes (NOT the kind packed in oil), softened
1 cup/handful basil leaves
1/2 cup toasted almonds
1/2 cup olive oil
1/4 cup water (more if using for pasta sauce)
1 tablespoon lemon juice
salt to taste (my tomatoes were already quite salty so I did not add any salt)
-options: garlic, crushed red pepper, oregano, more water or oil
First, soak the sun dried tomatoes in a bowl of water for at least 5 minutes but I like to soak mine overnight or for several hours. When they are soft, remove them from the water and place them in the food processor. Toast the almonds by placing them on a baking sheet and broiling them in the oven for a few minutes until they look browned but not burned. Add the almonds and the remaining ingredients to the food processor and blend until smooth. Store in the refrigerator.
That’s it for now, have a great week!
Body of Sunshine 