kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Sunday, January 22nd, 2017 01:47 pm
Mmmmmmmm. Clam Chowder (Jake's, from a can...so sue me) was always among my favorite things growing up. YUM. And...then I had to go lactose-free. Clam Chowder generally doesn't work with that. And then I went low-FODMAP...onions, celery...oops.

So. Today I have GLORIOUS clam chowder, richer than what I was used to, but in a very good way.
I started with https://fructosefreeme.com/tag/clam-chowder/ and made the following changes:
  • Substitute Earth's Balance one-to-one for butter
  • Substitute lactose-free whole milk one-to-one for cream
  • Completely omit celery
  • Use only 1.5 turnips (because shredding turnips is a pain...)
  • Substitute 1/2 tsp dried thyme (because I had it)
  • Substitute 3 ounces of chopped cooked bacon intended for topping salads (because I'm lazy)


And thus, add the bacon/Earth's balance/turnip all at once initially and cook for 8-10 minutes, then move on with the recipe.

Oh MAN is it good. Ian liked it so much he asked for seconds. Scott and Andrew had taquitos, but I expected that.
kyrielle: (too sweet)
Sunday, January 1st, 2017 11:30 am
1/3 cup powdered sugar, 1/2 tsp cinnamon, 1/2 tsp vanilla extract, hot water until just runny, add to 6 cups popcorn.
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Sunday, November 6th, 2016 06:31 pm
I haven't had KFC chicken in so long I can't actually comment how close this comes!

But since the "secret" recipe was splashed all over the press - whether it's accurate or not - I figured I'd adapt it to be low FODMAP suitable for my diet. It's yummy, whether it's accurate or not.

Half this recipe is sufficient for 12-13 chicken drumsticks (4+ pounds). You'll see in a moment why I didn't halve it, however... I might triple back to the original and just store it for use when I want some! O.o It'd be easier. (And anything that references 1/3 tsp or 2/3 tsp, I was totally estimating with sorta-heaping 1/4's....)

2/3 cup Bob's Red Mill 1-to-1 gluten-free baking flour (I suspect a plain rice flour would work fine here also)
2/3 tsp salt
1/2 tsp thyme
1/2 tps basil
1/3 tsp oregano
1 tsp celery salt (the level of celery exposure here should be low enough to be fine)
1 tsp black pepper
1 tsp dried mustard
1 Tbsp paprika
1 tsp ground ginger
1 Tbsp white pepper (yes, you really really need the white pepper)

The original also had garlic salt - I omitted and drizzled a little garlic-infused olive oil over some pieces and ate other pieces as was. I'll be honest, it's fine either way, so I'd skip the garlic-infused olive oil (that way, you don't have to try not to accidentally put too much on a piece). If you tolerate garlic well, add 2 tsp garlic salt to the recipe to get closer to the original, but at that point the only substitution is the gluten free flour

Pat the chicken legs dry. Coat lightly in the mixture (probably a shaking bag would be easiest, but rub it on, dip it, whatever method you prefer). Lay out on an oiled baking pan. Bake at 375 for 30 minutes, flip, and give it another 30 minutes or so, until well cooked / internal temperature of 160 (if you like to use a meat thermometer; I'm lazy about that).
kyrielle: (stormy sea)
Saturday, October 15th, 2016 09:36 pm
The high wind warning was originally to expire at midnight, but they changed it to expire at 9 pm. We did have some pretty good gusts and Scott (who took the boys to a friend's birthday party this afternoon) tells me there were some tree branches down, but it was nothing like as bad as the worst-case scenario.

Here.

The coast had a really brutal time of it. The Portland NWS issued *10* tornado warnings (previous record, at least as far back as 2005, was 2...). I could then claim they were being alarmist because of the forecast, except that there actually were two confirmed tornados on the coast. (One in Manzanita which did a fair amount of damage, and one near Oceanside that...wandered on to the beach and that was it. Thank goodness for that, at least.)

Meanwhile, I planned my cooking to hopefully have everything done before the hours of likeliest power outage. We didn't have a power outage, but we did have a yummy lunch and dinner, so that worked just fine. :)

And hey, it spurred me to get some chores done early, which means I have a little bit of flexibility in my weekend for tomorrow. (...because we didn't do anything outside the house except the birthday party, today, and I was home doing chores and cooking during that....)

My house is warm and safe and comfy, my family is secure in it. The boys are asleep and after a bit more that needs to be done, I will be.

For this, I am thankful.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Wednesday, June 29th, 2016 06:11 pm
This is adapted from this recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/cabbage-and-potato-bake-recipe.html

It was adapted to use what I had in my CSA share, and also to be low-FODMAP. Sourcing notes for products I used at the end.

my recipe )

Verdict: I like this. It's a little mild, so if you want a stronger flavor you may have to adjust it, but I'm pretty pleased. Just finished it and Scott's not home with the boys yet, so I don't have the family verdict.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Wednesday, May 18th, 2016 06:14 pm
Well, the boys were "okay" with their eggs and pleased with their garlic bread tonight. Didn't get them to eat the salad. (Didn't try hard, either. WHY do people love "spring greens"? I consider eating them a necessary evil when they're what I have, but if the taste were any sharper, I could've used it to cut the garlic bread.)

We are getting a CSA share from OurTable this summer: http://www.ourtable.us/news/springsummer-local-food-boxes-week-3 was this week's.

Garlic bread made with the white part of the garlic and a whole lot of butter (and a loaf of Italian bread from the store); eggs cooked with the green garlic (for the boys and Scott) or with zucchini, some radish greens, and a bit of choi (me, because cannot have garlic); and, urgh, spring greens in a salad.

Not too shabby. I'll enjoy eating the actual radishes tomorrow, and I have another serving of my eggs and another of theirs left over. And enough greens for argh. They were really generous with the salad greens.

I'm actually looking forward to "oh GOD they planted ZUCCHINI" season because I love all the options zucchini provides. I realize this makes me a freak. But...we got our first zucchini this week. YAY. (Extra yay, because joking aside, that means we'll lean more toward strawberries in a future week, and if you ask me if I want 'extra strawberries' or 'extra zucchini' to be a thing in a week that already had some of whatever-it-is, well, extra strawberries are more-appreciated by the rest of the household and equally appreciated by me, so. But I also have a lovely chocolate-zucchini-muffin recipe that will probably get some play time this summer. Tonight I didn't have the energy for it tho.)
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Wednesday, May 4th, 2016 05:54 pm
This...turned out really nice. And for those who don't know, most vegetable broths do not work well with low-FODMAP (celery is a minor issue, garlic and onion a bigger one), and the white part of leeks is also a no-go. (Which also makes this thing a lovely mid-green, more pea-soup in appearance than potato-leek.)

1/4 cup? olive oil, divided*
2 cups chopped leek parts (dark green leaves only)**
5-3/4 cup water and some salt, and a little bit of garlic-infused olive oil (1/2 tsp?)***
2 pounds potatoes, cut in cubes****
3/8 tsp cayenne pepper*****
some salt

Get your pot, put it over medium heat. When it's heated up, add some of the oil and the leek parts. Cook until they're tender, you're bored, or both - about ten minutes. Add oil as needed.

Pour in the water mix and add the potatoes. Bring it back to a boil, then reduce to a simmer and let simmer for about 25 minutes. (I actually arguably boiled it for 20 of those minutes, because hi, not paying enough attention. Worked fine. Anecdotally.)

Put mix in blender and puree until fine; you don't want to fill the blender more than about half full, so this will take more than one cycle. Once it's all pureed, stir the cayenne pepper and additional salt in, tasting as you go and adjusting as needed. Make sure you stir well.

Careful with this one. It's a lovely, mild potato taste with just a little bit of onion/leek flavor to it. It's really very mild and calm. And just as you're realizing that it's friendly and tasty, the after-burners kick in. It's _nothing_ like a serious pepper and it won't threaten your taste buds' existence. But it can and probably will startle you. (I warned Scott and it still startled him. This soup has a serious second personality.)

* I didn't bother to measure this. I just put some in, and added when it seemed to need it.

** Just shy of two leeks in the case of the ones I had; if FODMAPs is not a concern, substitute two leeks here, it's easier.

*** Probably 1-2 tsp salt, but I just dropped it in. If FODMAPs aren't a concern, use 4 cups of vegetable broth and 1-3/4 cup water.

**** I left the skin on, and it worked fine.

***** I will be doing 1/4 tsp at most next time. Uff da. But I am a wimp.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Saturday, March 5th, 2016 03:03 pm
I'm lazy, so I Googled this and found: http://www.paleorunningmomma.com/pre-race-food-easy-paleo-and-low-fodmap-meatloaf/

And then, because I'm lazy, I further adapted it. What I did:

2 pounds ground turkey
1 whole egg
1/4 tsp salt*
2-3 tsp Italian seasoning**
1 tsp dried chives

Preheat oven to 400 degrees. Mix ingredients thoroughly. Spray a 9x5 baking pan and press mixture into it, pressing down a bit more in the center. Bake in the oven for 45 minutes / until no longer pink in the center. (I think I overcooked this slightly. I don't think it actually mattered. It was wonderful.)

* I was quite happy with this amount but you should be aware that I often find tasty what others call bland, and adjust your recipe accordingly. The original called for 3/4 tsp.

** I didn't have poultry seasoning handy and I couldn't find any at the store that was looked low FODMAP. As it happens, I'm glad I couldn't find it. Best substitution is best. I don't WANT poultry seasoning. I used McCormick's Italian mix. Since this already had oregano and basil, I added more than 2 but less than 3 teaspoons and called it good. It was.
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Thursday, February 25th, 2016 07:02 pm
So, I love Qdoba's pulled pork. And honestly I tolerate it pretty well. But I confess to a desire to make it at home, and why would I _not_ convert it closer to low FODMAP?

So, I got the recipe I started with here: http://qdobaathome.blogspot.com/2013/04/pulled-pork.html

And I did this:

3 pounds pork*
1 bunch green onions, green portion, chopped
1-2 Poblano chilies, cut into thin strips
2 JalapeƱos, seeded and minced
0-2 Anaheim or Hatch green chilies, cut into thin strips**
2 cups tomatillos, husked, cut into large chunks***
garlic-infused olive oil (maybe 2-3 tsp?)
2-2.5 teaspoons salt
1/2 teaspoon black pepper

Wash and cut onions, tomatillos, and peppers. Place in bottom of crock pot. Place pork on top of vegetables. Sprinkle with salt, pepper, and garlic-infused oil.

Turn crock pot on low and cook for a minimum of six hours. (Per the original recipe, if your crock pot has a high setting you can cook on high for the first two hours, but don't leave on high too long as pork will become tough.)

After six hours, shred pork with tongs or forks, removing any fat prior to shredding.

* I used carnitas; pork chops and shoulder roast have both reportedly worked for others.

** I totally omitted these, I liked the milder flavor.

*** Hahaha I misremembered and only used 2 tomatillos, this would be much better.

...so so so SO good.
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Saturday, February 20th, 2016 08:48 am
Low FODMAP, of course. I could just have hash browns, but I had leftover quinoa to use up.

These aren't horrible, but next time want more spicing.

1 cup cooked quinoa
1 large egg
salt/pepper to taste
Garlic and onion infused olive oils*

Mix the quinoa, egg, and salt/pepper. (It probably wants more salt than you think, but that can always be added after.)

Heat a pan on medium, add the oil after the pan's hot, and cook the mixture in thin patties (I used about half the mix per patty). Cook on the first side until the edges firm up.** Flip, and cook just slightly less time on the other side.

They were nicely edible but not yet delicious; on the other hand, they did neatly use up my leftover quinoa.

* If you don't follow the low FODMAP diet, maybe do something with garlic/onion and olive oil separately. And no, I didn't measure, just eyeballed it.

** If the patty is thin and you wait until the edges brown, you will burn other parts of the patty.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Sunday, June 21st, 2015 06:56 pm
So far, I can have wheat but not too much wheat, things flavored with garlic/onion (but probably not too much garlic/onion - have no desire to try something with whole roasted cloves!), and apparently one apple is fine. Honestly, I really appreciate this. Small to medium amounts of sugar/candy/honey appear okay too.

Potato chips are fine: not surprising, since all the ingredients are fine. But corn chips are NOT fine, and so I'm being cautious about corn. I do need to reintroduce it some time, but...caution.

Tonight, I had spaghetti (regular spaghetti!) with sauce (regular sauce!) and a small slice of raspberry pie. That's pushing it on the wheat, but I think it'll be okay.

This afternoon, we went to Mod Pizza, and I got a salad, which actually was quite tasty and didn't have _anything_ I can't freely have, so no worries on that front.

...I'm fairly pleased, actually.
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Sunday, May 17th, 2015 08:50 am
After seeing several very positive posts from [personal profile] synecdochic about sous vide and the Anova Precision Cooker, I decided to get one and try it.

I'm terrible at steaks. Seriously, oven-baking them is the only way I don't destroy them to the point you can't eat them. I've set the smoke alarm off. It's ridiculous.

Sous vide and sear? I can do that, and my first attempt produced the best steak I've ever cooked...and it was edible. So, there's that. Now trying it with a lesser cut and seeing if the long-cook-time means tender works for us.

So, easily amused Laura is easily amused. Also enjoying the chance to eat good steak without having to go to a steakhouse. Since I'm still eating mostly low-FODMAP with some experiments to see where I don't have to, it's nice to know what the seasonings are. (Low-FODMAP means, among other things, no onion or garlic flesh. Restaurants probably do use those in a lot of cases.)
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Sunday, April 5th, 2015 07:20 pm
Went to Easter dinner at Uncle John & Aunt Julia's. I'm on call for work, as a back-up, but they have good wifi and aren't too far away, so I figured no big deal. I was right - especially since I didn't get called at all. Yay for not being needed right then! :)

It was a lovely meal, and the fruit and dip I brought got positive comments. (Mostly the dip: it was basic, but I served it in hollowed-out pineapples. I found that on the internet, which is why I had to bring fruit and dip, because seriously that's awesome.) There was a bunny race (of little pull-back-and-they-run bunny cars) and the boys got to run around and play (MOSTLY in approved ways, Ian had a couple moments where he was a bit too wild and got picked up by a parent to calm down).

The food was lovely, the company was more-so, and the weather was glorious - cloudy but bright, dry, and cool but not cold. After we finished dinner and the games and were about to clean up, the clouds grew more ominous, so the deck was cleared first. 15 minutes later it was raining and shortly after it was storming, with pouring rain.

So, a lovely Easter; the forecast weather held off until it was a welcome glory to watch, rather than something to be overcome.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Monday, September 8th, 2014 07:06 pm
I declare victory. Scott, I, and Ian all liked tonight's chicken taco soup. (Drew didn't, but he tried it, so.) So I record it and shared it.

1 can low sodium pinto beans, drained and rinsed.
1 can low sodium kidney beans, drained and rinsed.
1/4 cup McCormick original taco seasoning.
1.5 pounds boneless skinless chicken breasts, cut into chunks.
1 can creamed corn.
2-3 cups water.

If preparing ahead of time, take everything but the water, seal inside a gallon freezer bag appropriately labeled, and freeze.

Thaw overnight, and drop in the crockpot - adding the water. Cook on low for ten hours. (May be done sooner - we were gone for long enough that it needed to be ten hours.)

If you're not freezing it, it probably won't need to cook as long and/or you could cook on high, but otherwise I assume about the same results/steps.

You may want to add a bit of salt - it's on the light side for salt, though I found it quite tasty.
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Sunday, August 10th, 2014 01:25 pm
Oh man I am stuffed. Happily. The kids mostly ate the rice (Drew) and olives/pineapple (Ian), but both tried the chicken, and Ian at least said 'yum' and liked the spicing. Scott and I loved it.

Recipe, in case anyone wants it )

And enough leftovers for me to have a couple lunches this week from it (one wrap in a tortilla - yes, I'm weird - and one salad with a side of the dish cold), plus probably another meal's worth of rice (for Drew) and meat/sauce/whatever (for Scott and I, with olives for the boys).

...yes, really, it went that fast. Inhale-worthy. Though if I weren't cooking for the boys, I'd be really tempted to omit the black olives. They don't hurt the flavor, but they're not adding much ... except for making the small ones even try the meal. Which is a lot. (And no one even noticed the onion in the end result, which is IMO the way onion should be - adding to the whole and keeping quiet about it. :)
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Saturday, July 19th, 2014 01:00 pm
So, we're doing the summer library program, which is reading for 20 minutes a day, with the boys. And it comes with a separate track of doing science experiments also. We're trying to do that with the boys, but really, mostly with Drew - Ian doesn't entirely understand (not surprising - he isn't even three!) and also gets bored.

Today, however, Ian managed to stay focused for most of the time involved.

See, I got a book on candy experiments.... So we did color dispersion, and dissolving candy in water and adding baking soda to tell if it was an acid (and confirming that acids were sour, which of course meant a taste test of the candies, which was popular), and then - stretching the definition of experiment marginally, but in a good cause - we compared the behavior of *chocolate* in a microwave to the behavior of a *marshmallow* in the microwave.

Happy boys. Too much sugar around, but I think I kept the ingested amount reasonable, and happy boys.

And we still have a "pizza box oven" out back trying to heat s'mores. I think they've actually subsided on the plastic and are no longer in the proper shape, but eh, we'll see. If they melt, it will have made its point. And really, shouldn't candy science be sticky and gooey and messy?
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Sunday, July 13th, 2014 01:11 pm
Today's lunch, for example, was brought by the letters Q, M, and W (Qdoba, McDonald's, and Wendy's). Why? Because we didn't have anything planned and were up against Lunchtime, and if I'm going to buy crap for the boys, I will at least buy crap they will eat excitedly. That's McDonald's. On the other hand, Scott gets really tired of McDonald's and really likes Qdoba. Normally I'd have gone with one of those two, but Wendy's had a new pretzel burger I really wanted to try.

And so it goes. Sadly, the pretzel burger is really good. Sadly because it is not the greatest choice calorie-wise. Heh.

On the other hand, as the title says, garden! Ian has this ridiculously enormous tomato plant. (It is from a seed started because he chose tomatoes, therefore, it's in his planter, therefore it's "his" tomato plant.) The thing, if it were not in a planted, would be about as tall as he is or a bit more I think. In the planter it's definitely taller.

I took 6-foot trellises and set them up adjacent to support the tomato because the tomato support has been more or less absorbed and the tomato was merrily going sideways and down from out of the overwhelmed thing. Hilarious. Now if only some of those flowers actually, yannow, become tomatoes. (No, it's not a six-foot tomato. But I had standard flimsy tomato cages, and 6-foot trellises. So.)
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kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Saturday, July 12th, 2014 03:15 pm
The weather is too hot for me at the moment. But I am still getting things done.

I kind of LOVE the City Pickers planters I'm using for growing our veggies. Because we were in Wisconsin for the Fourth of July weekend - we left midday July 3 and came back the evening of July 7, and the water reservoirs were empty but the plants were fine - they'd had enough water to carry them through (as planned). Awesome. Ian's planter has the most amazingly happy tomato in it, this thing would be almost as tall as he was if it was starting from ground level. (As it is, it's taller.)

The boys have swim lessons on Saturdays at Children of the Sea, and we usually go back for open swim in the evening. It used to be that I found both quite pleasant. Now I am not as fond of the swim lessons even though I am very proud of Ian!

Reason being: he started out in parent-tot, where a parent must be in the water with him. Also, he started out super-clingy to me, so I was that parent. And when the pool - and the room it's in - is heated to 90 degrees (they teach all the way down to infants).... Well, being in the water is nice than sitting on the bench watching. LOL.

Anyway, he's now in advanced parent-tot, where one of the goals is to get the parent out of the water and the kiddo still content and fine. And today was my first session out of the water. He did NOT want to get in, but a bribe of a toy got him in, and once he was in he was fine. Sniffle. I'm so proud of him, and it's awesome that he's getting so confident in the water. But...I kind of want him to regress so I don't broil. LOL.

In unrelated news, I bought two pounds of blueberries at Costco today. Those who know my kids - especially my "little fruit bat" (Ian) - will probably not be surprised to learn that I expect us to actually eat them all this weekend. You might be surprised to know that in less than 2 hours, about 3/4 of a pound (judging by volume now missing) have been eaten. Goodness.

Dinner tonight is going to be what the kids call "toothpick snacks" - little cut up bits of cold food and a toothpick to stab them with. It's a win-win-win: healthy foods (when chosen well), the kids consider it a treat, no one eats something hot when they're already hot, and I don't have to heat the kitchen up by cooking. Assuming we still have any left by then, the blueberries are part of that. (Also grapes, ham, chicken, cheese, and possibly some marshmallows just to keep it from being purely healthy. And bread cubes if anyone wants them, but history says I shouldn't cut any bread up before asking. Heh.)

They now make Vanilla Coke Zero. I miss Vanilla Coke! So, we'll see.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Sunday, June 1st, 2014 06:33 pm
But I sort of did. Sorry about that. I've been reading, and commenting, intermittently - but not very reliably. I have been a bit overcommitted, though mostly getting things done and enjoying it.

Anyway, a quick update on key points. Since the beginning of the year:
  • I've been eating better and exercising more. I've improved my stamina and lost some weight. And I am mostly pleased but _slightly_ annoyed because I now need to shop for a smaller swimsuit, and swimsuit shopping is not my idea of fun.
  • Drew and Ian have been in swim lessons. Both are now enjoying their time in the water. Ian swims well with floaties and flippers; Drew swims decently without. But most of all, they're enjoying it, and I loved swimming when I was little, so that's precious to me.
  • My job continues, and is good, but there's not much changed there in terms of what goes on. I got a good review, which I'm always happy for.
  • We continue to play roleplaying games weekly. I'm trying to negotiate a shift of days so the boys aren't staying up late nights before school.
  • Drew starts kindergarten in the fall! Where does the time go? He is so pleased. And I think he's in good shape to start - he can count to 40, he can identify, write, and recite the alphabet (in and out of order), he can write his name, etc. I've been to the parent meeting, and I like the people and the school (which in general doesn't surprise me: our local schools are very good; but it's nice to find your observations match with others').
  • I am still finding time for reading, and for the record, Michelle Sagara's _Silence_ is excellent and also a very hard read. And the Wearing the Cape series continues to be really fun reading.
  • I may be a little too fond of bullet points.
  • Ian likes shrimp! Yes, I totally consider that an accomplishment on my part.


...yeah, I still exist. I'm not sure any of that is all that interesting, but there it is.

I am still thinking of things I'm grateful for daily. I'm not posting them any more. It hurt an acquaintance who thought I was more active on Twitter than I was and became upset that I didn't read all of the hundreds of messages posted to my Twitter feed every day, and I feel bad about that, but also ... as much fun as they were, I'm not sure they had much substance. So, that also means I'm not cross-posting them.

Today was Fun in the Park in Wilsonville! It was a good time. There was a racing group/museum/whatever there with a kid racer car that the kids could sit in. Drew got his photo taken in it. They can race starting at 8 and it can go up to 90 mph. O.o Uh, no. Thanks. Yikes. I enjoyed the art, but I enjoyed the people-watching and the kids - the water features were on for the first time this weekend - even more. And the food. (Pork/cranberry and beef/raising empanadas. Hmm. And shoestring fries made fresh from a whole potato while you watched. Neat. So there's that.

Some guy was walking his two little dogs and paying so little attention he didn't notice one lifting its leg on a vendor's display panel. The vendor did and was NOT amused. I can't fault her. Luckily, her art was on display above that little dog's height - but the panel still got peed on, and I don't imagine she needed that in her day. :|