In 2002 I met the most amazing vet, Bruce Niland, who worked at the local practice in Gordons Bay. He introduced us to Maxine, the Boxer who stole my heart, and saved her life when she jumped at a glass window. However, very shortly after Maxine cut her paws to shreds Bruce and two of his friends decided to buy their own practice in Strand which left me in a conundrum. I continued to take the dogs there for serious problems, like when Patch (our Jack Russell) needed to have her eye removed but not for when our dogs needed their annual injections. This all changed when I took Patch to the local vet in Gordons Bay in 2013. She has a lesion on the remaining eye and without paying any attention to the eye, the vet told me I must put her down. I went home in tears, determined not to listen to the vet, and clear up the lesion as best as possible. A few months after this, we got a new dog from the animal welfare and she went to the same vet for spaying. This is part of the conditions of getting a dog from them. The vet failed to check her temperature before operating, and she was deathly sick. So. from that moment on I decided to take all the dogs to Bruce for anything and everything. Last weekend James told me that Toffee, their ginger caramel Pomeranian cross Jack Russell had been to the local vet in Gordons Bay and needed surgery. I immediately suggested we go to Bruce for a second opinion. So Carli and I took Toffee and Patch to see Bruce. Patch still has the lesion, and Bruce has given her a cream to put on when necessary. But other than that she is in amazing condition for a 13 and a half year old dog. After giving Patch her injections he took a look at Toffee and told Carli that they needed to do surgery. But that the surgery was more complicated than the other vet had said. I am so glad we went there, as his partner Faure is a specialist for the surgery Toffee needs, and he will get the best care there.
- 115g caster sugar - I used fructose
- 45g liquid glucose
- 20g ginger, thinly sliced
- 100g cream
- 20g butter
- Place the sugar, glucose and ginger into a stainless steel frying pan
- Place onto the stove on a medium temperature
- Leave without stirring until golden brown
- Slowly whisk in the cream until completely incorporated
- Remove from the heat and whisk in the butter
- Continue whisking until cool
- Leave for 30 minutes to continue infusing the ginger
- Strain into a sterilized glass jar
Click on the links for conversions and notes.
I served the caramel with the gingerbread I made, as well as some ice cream.
What I blogged:
- two years ago – Liebster Award
- three years ago – Star Anise Dusted Venison With Red Grapes
- four years ago – Ras El Hanout