Category Archives: Uncategorized

Happy VD!  Would You Rather Have Chocolate or Gold?!?

Growing up, Valentine’s Day was not just for lovers — it was for me from mom.  Previous recitations would suggest that mother’s interest in Valentine’s Day culinary delights might be minimal, if existent at all. True, this.  I do not remember a Valentine’s Day meal ever being prepared, either for my father or for the family.  Siblings may correct if their memories differ. Mom always acknowledged the day with a Russell Stover Heart or Whitman’s Sampler Heart, or whatever, 6-8-10 candies and a card, but I guess she noted my indifference to sweets at some point and one Valentine’s Day in either my 10th or 11th year, instead, I woke up to a small jewel box containing a gold, filigreed heart pin. How could she know it would take my breath away, or did she just get lucky? I continue to be a sucker for quality bling.

I wore that small gold heart frequently, mostly on my sleeve (for real!) for years, and when I went to college it mysteriously disappeared along with a fantastically exquisite green silk blouse. I say mysteriously because I never caught Amy (Yeah, I’m naming names — girlfriend NOT!), the suitemate who everyone knew wasn’t quite on the up and up, mostly because she (ineffectively) tried to steal boyfriends, and was found slinking amongst dorm rooms…

A piece of my heart went with mom, and her gold heart is gone, but that’s ok, because the heart is a muscle and it can repair and strengthen, and has the amazing capacity to grow as long as your mind and your arms are open wide.

A Note From Chef Lori

Hearts aren’t just for Valentine’s Day – you can order Lula’s “Heart’s Afire” anytime – 5-Spice Quail Breast in Puff Pastry with Wilted Mustard Greens, Pomegranate and our Secret Spicy Sauce!

Click here to visit Lula’s website!


A New Year without Mom

My mom died this holiday season.  Don’t be sad for me, or her – she wanted to go.  She needed to go.  Alzheimer’s is not pretty and it’s better to be over sooner rather than later.

Mom never even LIKED eating -she always used to chide me “why can’t you eat to live, not live to eat!”  No one could figure out where my love of food and cooking came from.  Mom did love to snack, however, and Potato Sticks were frequently her lunch.  I also have MOSTLY warm and fuzzy memories of our “Friday Night Parties” where a now non-existent Kraft Dry Onion Dip mixed with milk would thicken up and we would snuggle into bed with it and a bag of Wise Potato Chips.  The MOSTLY comes from being kicked by either my brother or my mother because I was too fidgety.

Mom came into this world chewing on broken glass, and metaphorically at least, that’s how she left.  You see, when mom was a toddler/pre-schooler, grandmomma used to put her out in the yard to play and the neighborhood was relatively new with construction debris.  Both grandmomma and mom would recount stories of the broken glass snacks, grandmother “tsking” as she told them (she “tsked” at just about everything mom said/did), and mom laughingly would recount how she LIKED the taste/feel/look of the red, blue, and green glass bits she would find in the dirt and put in her mouth.  Mom’s favorite snack as a child besides the glass, was an already eaten, used up corn cob she took to bed suck on at naptime.  I suppose these are the pacifiers and fruit roll-ups of the depression era.

Mom also hated to cook.  She resented the daily grind of having to feed a family of 6.  Her only interest in food might be derived from something new and different, but because she didn’t care about food, she would not get the proper ingredients for the new recipe; she would simply substitute whatever UNreasonable facsimile we had in our fridge/pantry/freezer.  Think Velveeta for Parmigiano Reggiano.  Mom cursed like a sailor and when, in our prepubescent growth spurt years we would dare to hungrily ask “what’s for dinner?” her response would be “SH*T”.  Yes, I get my mouth from my mother.

Mom didn’t like meat (red or any other hue).  Daddy made a mean fried chicken and when he made it for dinner she would peel off her skin and hold it up for auction.  Then she would pick at the protein and make disgusting sounds and expressions.  She liked fish though, and we frequently had the fish that daddy caught fried for dinner, and then again for breakfast.  This is not uncommon down south – fish for breakfast.  I still love it for breakfast.

Mom also liked shellfish, along with beans and vegetables.  She was an expert crabber, growing up in Tidewater, and NOBODY could pick a blue crab cleaner than mom.  This, another residual depression skill.  Waste nothing.  Wash your aluminum foil, and rewash it again for yet a 3rd time until it falls apart.

Mom naturally found herself on a macrobiotic diet at about 50 and dropped tons of weight (she was never huge but from about 50 to 80 she was a size 4).  This healthy diet was supplemented by a daily room temperature Tab she carried around with her everywhere she went to her various meetings and charity functions.  Tab also adorned the piano where she taught lessons for 50 or so years.  She NEVER drank water and I’m positive this contributed to her dementia in a significant way.   She loved Daddy’s wine though, and in her recent last years, we discovered that she had come to think of the nectar of the fig and grape as excellent sources of nutrition, which she called her “juice”.

Who doesn’t like ice cream?  Mom.  Mom could not stand dairy in any form but cheese.  She did love and partake of a Virginia family breakfast tradition at Christmas time, though –  in the form of Oyster Stew, which contains milk.  This we were required to ingest every Christmas morning as far back as I can remember.  No one really liked it but her and my grandfather.  I’ve never been a fan of oysters, but the broth I found palatable.  This, of course, was served with Oyster Crackers.  Oyster crackers that would not get eaten in their entirety and so, were relegated to the pantry for next year’s feast.  One sunny Christmas morning, we all sat down to the formally set table – china, silver, crystal – and our Oyster Stew.  Each of us passed the basket of crackers around and dumped them into our bowls, and one by one, we all looked closer and closer at what seemed to be pepper rising to the top.  Then, the pepper began to writhe with life.  Our curiosity turned to horror as one by one we pushed back our chairs, screeched, and RAN…as daddy’s face turned to ashen grey as it is wont to do when things don’t go right, and granddaddy chuckled and said “it’s just weevils.  They don’t eat much.”  The lesson of don’t save crackers for the next year’s feast was never learned.  We, ever after, had a pantry full of Tupperware.

Thanks mom for this partial trip down food-memory lane.  You’re a bird, you are.  I’m sure you’ve got a tight grip on that Tab and are demanding attention from whomever is lucky enough to be in your path.  I am grateful there is no more broken glass for you.


A Note From Chef Lori


Lula’s is excited to be a part of the Women’s Initiative Annual Breakfast Planning Committee and I’m hoping you will be able to attend on January 24, 2018.  Held at the Northern Kentucky Convention Center from 7 a.m. until 9:30 a.m., we typically have over 700 women and men in attendance. Our keynote speaker  is Dr. Debra Clary, who works with leaders who want to improve their impact and contribution to their organization.  She is a student and teacher of narrative leadership (storytelling), resilience, transformation and change.  She draws on her corporate experiences, academic research and her standup comic training to inspire others striving to live with purpose. Don’t delay – make your reservation today before it sells out! To register and for more information:   

Click here to visit Lula’s website!

The Mysterious Pomegranate

Orange Zested Creme Patisserie w. Pomegranate and Amaretti

Asian in origin, the pomegranate is considered special for 3 general reasons: 1) They are available only in fall/early winter & their elusivity gives them exclusivity! 2) Virtually all of the pomegranates sold in the United States are grown in one valley in California. 3) They are heavy in anti-oxidants and are packed full of medicinal qualities — from easing stomach aches to shrinking tumours.

Folks tend to shy away from working with pomegranates because they are not the easiest food to work with, plus, they stain just as badly as beets — so wear gloves or be particularly neat!!

Here’s an easy way to get the arils (seeds) out of the pomegranate:  Fill a medium-large bowl with cold water. Cut the crown end of the pomegranate off (you’ll know what I’m talking about when you hold one). Slice down the sides lengthwise from the missing crown — just scoring the flesh. You can then pull apart the fruit in sections and drop them into the water. Then sort of love-up on the sections with your hands gently rolling and squeezing. The arils will break away and drift to the bottom, and the white membrane will float to the top.

Sprinkle the seeds (about ½-3/4 cup per fruit) on salads, or juice them for about ½ cup of juice. You can reduce the juice to a syrup along with some balsamic vinegar for a wonderful glaze for chicken or pork. Because they’re red, they’re naturally a great fit at holiday time. Or, just drink the juice for those fabulous health benefits! Try Lula’s for Lunch…and More! Catering ‘s Sweet Potato Pops w/Pomegranate when it’s in season — they’re YUMMY! 

A Note From Chef Lori

Our kitchen will be closed from December 22 thru January 5 in order to visit family all over the eastern seaboard! We look forward to literally serving you 🙂 in the new year!

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Be Thankful for our Masala Dabba!

I bought a new vehicle this week. FINALLY, after 1.5 years of knowing exactly what I want and waiting for the right deal it presented itself. Now I can haul your goodies AND feel cushy at the same time! While waiting for the interminable dealer to finish their CRAP, I got hungry and walked down the road to McDonalds. No, I am not a fan but those who know me know that I can find SOMETHING on any menu to get excited about, from Frisch’s to Nobu. At McDonald’s it’s the Breakfast Burrito. When in a pinch, it always fuels me and all of the horrible stuff in it mushes up in my mouth into pure guilty deliciousness.
McDonalds was virtually empty at 10:45…a couple in a corner… a lady sipping coffee by herself.  I grabbed my burrito and water and for some reason, instead of finding the far corner of the room, I sat next to Ms. Coffee.  Perhaps I was fueled by morning Jazzercise or multivitamins or a mixture of both, but I was feeling friendly. I made some stupid comment to her as I slid into the chair and she smiled and responded. That started a 30 minute conversation about the world and all its charms.

I noticed an accent and asked her from whence she came…she answered the Bahamas. Excited to share with her my recent menu for the Jamaican Prime Minister and delegation, I mentioned my Callaloo and Curried Fish Stew, and she wrinkled up her nose and told me she didn’t care too much for greens, but we agreed that cod is a most versatile fish! She went on to talk about her husband’s job in Dubai and the food there, and his wish to have her come for Thanksgiving. That nose wrinkled up again and she said she just couldn’t miss our American tradition at home (the turkey isn’t very good and is horribly expensive in Dubai)..

We talked of experiences at her thanksgiving table and mine, and our heritages, and how we have been culinarily influenced by our friends as well as our own travels and experiences. We determined that macaroni and cheese is a much more common thanksgiving item up north than down south. I had never really thought about that before but it’s true! I’ll serve it at Easter but never Thanksgiving, for some reason. We talked of the spices in the Middle East and her delight at discovering the different curries (this an offshoot of my Jamaican Curry story), and I explained that curry doesn’t come in a jar over there – each household has its own recipe, contained in a spice bowl with many different tiny containers called Masala Dabba (masala meaning mixture, dabba meaning container – kind of like these United States!).

We then talked about North Africa and the very similar spice blends and flavors there akin to the Middle East, which of course led me to brag about my latest invention, now on Lula’s for Lunch…and More! Catering’s menu in either appetizer or entree form: Merguez & Lentil Stew with Mint and Pistachio Pistou – developed to pair with, off all things, a bourbon cocktail from Mixmaster Extraordinaire Robin Carnes of George Remus Distillery, at the Edible Drinks event last weekend (both the stew and the cocktail contained Ras el Hanout – a Moroccan spice blend).I’m very proud of this one – it’s very complex!  I make the Merguez myself.

Somehow this led to a discussion about migrant workers, both there and here, as well as human trafficking and contemporary slavery. A fascinating conversation, and I am richer for it. I so wish I had gotten her name to at least friend her (my, how contemporary vernacular has changed!)  I believe we could have become good friends.

Ms. Coffee, wherever you are (and I know it’s not Dubai!), thank you for helping me be more thankful this season, and more in touch with all there is for which to be grateful. I hope to meet someone like you again very soon. I guess all it takes is a simple hello.


A Note From Chef Lori

Can you BELIEVE ’tis almost the season?!?Think about your holiday party NOW…we’re excited to party with you but Lula only has two hands!!

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You Want To Get To The ROOT Of The Matter, Don’t You?

Celery Root, that is!!  Also called Celeriac, this is a variety of celery that is cultivated for its root, not its stalks.  It is NOT the root of the traditional celery stalks you keep in your fridge (you have some on hand at all times for flavoring soups and stews, as well as snacking, right?!?)

Celeriac (pictured above in Lula’s for Lunch…and More! ‘s Creamy Pear and Celeriac Soup) has a knobby, dirty, formidable looking root that you will want to peel.  Because it’s starchy, in general you want to pick the smaller of the roots available to you.  The end product will be sweeter.  The more you cook it the sweeter it becomes.  It makes a great, “different” puree when you’re looking for a base for proteins (think parsnip instead of potatoes), and it provides one of those mysterious “what’s IN this?” flavors to sauces, soups and stews.  Now GET IN THAT KITCHEN and try something different!

There IS No Shortcut to Mushrooms!


Shrooms and String Theory

Merry Christmas!As Gordon and I BOTH lay flat on our backs on ice (his a result of the story below, and mine a result of stubbornness and stupidity) we are fondly remembering our short trip last week to see Dwight Yoakam who didn’t show up (illness) then a short visit to one of our favorite places on earth – Red River Gorge. Shhh. I really DON’T want to get the word out – this place is unspoiled and wild and we want to keep it that way.

We have our favorite trails – some are mine, some are his – and this time we really just walked a few of the short ones and didn’t do any serious hiking.  One of the beautiful aspects of any walk in nature is you can take that walk one thousand times and you will always see something new every time. This time, on Tar Kiln Trail, I caught my first delightful glimpse of a red mushroom.  It was just brilliant, and I thought to myself how lucky am I! and then, right next to it I spotted a pink mushroom – first sighting ever!

Feeling a bit like Alice and the Rabbit Hole, I slowed down and wandered off the path (Gordon kept forging ahead – he likes to clip along and I like to stop and smell the granite as he likes to put it). I began to look down instead of ahead and as I slowed and wandered (to a literal crawl on my hands and knees), a whole new world appeared before me – a reminder, once again, of the circle of life and String Theory.  This is a world teeming with energy and movement – you just have to be still to be aware of it. The undergrowth, in its varying degrees of decay, was producing life and energy to nourish what was infant and just emerging.

Mushrooms are a most delicious fungi – the variety of edibles is practically unending and each has its own fragrance and taste profile. Mushrooms are an excellent source of umami – the often undefinable protein profile that can give a dish its depth of flavor. This week I’m making a client favorite: Mesquite Roasted Chicken with some roasted wild mushrooms, artichokes and spinach.  It is indeed mushroom season, but even if it wasn’t, I would wish for you a wandering eye, and a slow enough gait that you can indeed smell the granite (and find the mushrooms) because, as I said previously, there is NO shortcut to mushrooms! (Thank you J.R.R. Tolkien for inspiring the title of this newsletter).


A Note From Chef Lori

Can you BELIEVE ’tis almost the season?!? Think about your holiday party NOW…we’re excited to party with you but Lula only has two hands!!

Photo courtesy of ME – an edible Cauliflower Mushroom!

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How do you pick a pineapple in a store?  I always pluck out a center leaf – if it comes out quite easily the pineapple is ripe.  Now that I’ve let the cat out of the bag, though, I guess everyone else will do the same and when I get there, maybe that’s not such a good test anymore!!  So, I’ll smell it at the stem end.  The stronger and sweeter it smells (it should REALLY reek of pineapple), the riper it is.  If you really need a pineapple and they are all giving off only faint smells, buy it and let it sit on the counter for a couple of days till the aroma develops.  Then slice into that juicy bad boy!!  – Lula

An Asparagus Primer

Roasted Asparagus Wrapped in Roast Beef w/Homemade Wasabi Creme

Spring has sprung and with it so has the asparagus!  Did you know asparagus is related to the lily?  You can get green, purple, and white asparagus for a lovely bouquet.  Don’t shave purple asparagus either – the fabulous color is only skin deep.  Purple asparagus contains about 20% more sugar than the other two, and less fiber, so it’s sweeter and more tender.

Store ALL of your asparagus upright (cut stalk down) in a little bit of water in the fridge – it’ll last much longer!  The next time you visit Lula’s website, or Lula’s Facebook Page, order our  refreshing Chilled Creamy Asparagus Soup,  our lovely Asparagus and Goat Cheese Tart (or tartlettes if you’re having an appetizer party!) or our FABULOUS Roasted Asparagus Wrapped in Roast Beef with our Homemade Wasabi Crème!

Bienvenido a Puerto Rico!


Bienvenido a Puerto Rico!

Merry Christmas!


12)   Manifesting in Puerto Rico is no different than string theory anywhere else.  Upgrade your rental car and hotel simply by believing you are royalty and acting as such.

11)   Rough looking campesinos in camouflage wielding machetes aren’t always scary: sometimes they’re there just to hack up your chicken or your pig before you eat it.

10)   Stalk the uniformed service staff when they get off shift.  They will lead you to the best food.

9)      “The Zika” is rarely contracted in winter – even though 2 mosquito bites yield chills and a fever.

8)      Chills and fever are most likely a severe allergic reaction to feral cats.

7)      Feral cats are to be revered from afar, VERY afar.
If you WANT to spend $18.00 on Benadryl, go to La Farmacia.  If you’d like to spend that money on a souvenir or trinket (or roadside food), then get your Benadryl at Walgreens.

5)      Do NOT trust Siri to lead you to ANY destination through the mountains.  She will lead you to a crack house with guard dogs – some caged, some chained, some jumping wildly on your vehicle.

4)      Perform a Spanish Inquisition when ordering a salad.  Otherwise, you will get iceberg, a hothouse tomato, and an onion slice.  Avocado is always available for about $10.00 for 2 slices.  In short, fresh veggies are not Puerto Rico’s strong suit.

3)      You really need to like garlic.  If you don’t, learn to like garlic. It is often the only condiment available.

2)    You will not go to jail if you choose not to eat Mofongo, though it is implied that you will.

1)      Get in good with your rental car valet.  He will make your speeding ticket disappear.

There’s so much to DO in PR – sun, sand, sea for people like my traveling companion Michelle of Flourish Design, and food, drink, the outdoors and culture for me!   I have to go back because I missed some pretty awesome adventures.  The ones I DID experience I want to experience again (except the crack house).   The rainforest was beyond beautiful and serene, and a hike to the top amongst the clouds yielded a view of the Virgin Islands through cyan and cerulean waters.  Hiking makes you hungry though, and protein fits the bill.  Protein is job ONE in PR – a lot of pig and of course, seafood.   What I love about Puerto Rican meat is that it’s unadulterated.    Pure, charred, juicy, barky, rich MEAT.  Tender, fresh, briny, translucent, fall apart FISH.

A few plugs because they DESERVE it:

Casa Melaza was our host for a magnificent rum tutorial and tasting.  You can taste one or 20, but there are 3 organized tastings that they steer you toward – lower end “flavored” rums (think raspberry vodka), mid range white and amber rums, and rich, dark anejo rums.  Of COURSE I fell in love with the most expensive ones…  but the winner IS….drumroll please…. Don Q Anejo Reserva.  It is here that our wonderful informative host inspired me with his description of the Puerto Rican Palate to come up with my latest menu item:  The Don Trouble Slider.  Some of you have already had it – go ahead – tell everybody how delicious it is!!

Octopus Tostones at the 5 star Hotel Vanderbilt Octopus is very difficult to prepare for even an accomplished chef – its tendency to be tough overwhelms most expert hands.  Not at this restaurant!  I’ve never tasted such tender tentacles!!  The tostones themselves, twice fried unripe plantains with a dusting of cornmeal, were crispy yet tender at the same time.  Our bartender Pablo at the pool bar deserves a special mention because even though he works for tips, he did not have to be THAT helpful – with handwritten lists of out of the way unknown places for dancing, eating, and people watching.

Aqui Se Puede Bar – this hole in the wall means BUSINESS.  Any serious barfly (me) knows when they walk into a PUERTO RICAN bar and see 15 or so different scotches including Glenrothes that they’ve found the motherland.  I see you nodding.  You know who you are.  These folks dry their own fruit, make their own bitters and shrubs, and smoke your cocktail (if it calls for that) right in front of you.  My Don Q was unadulterated except with a huge block of clear ice that allowed it to chill ever so slightly without becoming diluted.

Ostra Cosa Bar & Restaurant – They don’t have a website, but they have a facebook page if you’re interested.  This was maybe the friendliest place I went all week (the anchovy pic is from here – and boy were they good).  By the time I left, I was family with the manager, his mom & dad, his aunt, and the owner.  The owner is the brother of a very famous singer, whose name I cannot remember (no it’s definitely not J-Lo).  This is in no way an aspersion on the famousness of the singer – it is a slam to my lack of latin music knowledge.

El Tenedor  – take a drive up into “central” Puerto Rico to this destination restaurant famous for its skirt steak.  Sometimes, simple is best, and they know how to grill a steak, with ONE MORE TIME a side of garlic sauce (this time some herbs are mixed in and it’s called chimichurri).  Housed in an old rum distillery, this place has been welcoming families from all OVER the island for decades.  Kind of a Sunday drive sort of thing.  They have a pet parrot that will flirt unmercifully with you!  I fell in love.

In short, I WILL be going back, hopefully sooner rather than later.  And I will drag Gordon even if it’s kicking and screaming.  He has no IDEA what he missed!


A Note From Chef Lori






With Easter and Mother’s Day right around the corner, we’d love to help you “eat in” this year – enjoy your family celebration in the comfort of your own home while we do the work…We’ll deliver the day before and you can take the credit!  Details here:

Click here to visit our website.




Unconditional Love!

Joe Cool

February is the month of love and I’d like to celebrate the life of one of my great true loves, my pug Oscar.  We lost Oscar on January 14 after sixteen and a half remarkably joyous years – much longer than pugs are expected to live.  I’m sure it was love that kept him alive.  In fact, Oscar had at least 9 lives, and one of his nicknames was “the energizer bunny”.  Nothing could kill him or keep him down – not ingesting an entire turkey net with metal clamps at both ends, not eating an entire block of rat poison (yes I was TOO a good mommy!), nor a myriad of other things, some much less savory than these that we will not detail here.  Oscar and I were soulmates – both terribly hedonistic and putting pleasure above all else.  Just as I would wither on the vine without loving touch so would my son and pal, who demanded massages on a daily, neigh, hourly basis.   During his last years the massage had to be gentler and kept to his upper quadrant as his poor hind legs were a bit too tender from arthritis.  He always needed to be “touching”.

Oscar was as stubborn as me, or I guess more so, because he usually won.  I’ve often said it’s a great thing for me that he was born with such a lovely temperament because had he been anything more than cutely ornery I would have been in terrible trouble.  He taught me a really big lesson regarding the battles vs the war.  He also gave me the greatest gift – one that I was perfectly petrified I would never have since I couldn’t have children – the gift of unconditional love. 

 I’ve never known a more expressive face, human or otherwise, and we had multitudes of conversations – me with my words, and he with his eyes, mouth, and ears, and tail, and feet, and neck, and yes, even his voice.  People often commented “how can he be so comical and so regal at the same time?”   He was so social all of his life (to put it mildly; another nickname was “ho”) – he went virtually everywhere with me the first 2 years, ALL stores (except grocery as I found out it wasn’t allowed).  He has been to doctor’s offices, mechanics, hardware stores – in fact Beck’s Hardware in Walnut Hills cried with me the week Oscar died.  He was beloved by so many – often his welfare was asked after before mine.  Even at the end of his life when he was blind and deaf, once he caught a whiff of someone new in the house he found his way to them to greet them.

Oscar had the worst breath on the planet.  Some of that had to do with the fact that he was attacked by a Jack Russell Terrier and had to have his whole right jaw stitched up, and he never completely healed.  As destroyed as he was, he gave kisses to the vets and techs who helped him that night.  As a result, he started losing teeth on that side, and some in front, and his tongue lolled out all of the time.  When he was asleep and that tongue was sticking out I swear I could have eaten him with a spoon.

There is not a soul on the planet that was more interested in food in all of its components than Oscar.  I know I know, dogs all love anything to eat, but Oscar was different (of course).  He was a gourmand.   His absolute favorite was crispy salmon skin, and he loved a good cup of coffee with cream and sugar.  Sadly Oscar was born into a litter that was not kept with its mother for very long, and food was tossed loosely into a playpen for the puppies to fight over.  As a result Oscar’s only issue was coming from a culture of “fear of not enough” – like so many of us come from – and he, like we, manifested his perceived lack in mysterious ways.  One of Gordon’s favorite Oscar food stories revolves around a T-Bone steak.  Oscar weighed 20 pounds.  A T-Bone was about half as big as he was.  We thought he’d enjoy gnawing on the bone.  What could it hurt, right?  A gift we thought!  So we put him in the front yard and gave him his bone.  He immediately took the long end of the T and swallowed it.  No, he didn’t choke…he just kept trying to get the wide end of the T into his mouth and down his gullet.  We, in quick hysteria, rushed to him to save him from sure suffocation, but he would have NONE OF IT.  Growling and biting down and digging in he demanded to be left alone to HIS bone as he hacked and chewed and hacked and chomped…and as Gordon RIPPED the bone from his throat that tail just started wagging like “who, me?  C’mon…whatdya have to go and take it from me for?!?”  and immediately the love was restored.  Always, love restored.   That tail wagged so hard it hit both sides of his head.   It’ll never be goodbye my boy – you’ll always be with me, unconditionally loved.