What began as a quick trip to pick up our new French Bulldog, Lulu, turned into a bit of a nightmare for Fondy when the breeder informed her that, although he had accepted a personal check for the down payment, he would not be doing the same for the balance. Rather than head back home and wait for another opportunity, my royally pissed-off and not-to-be-denied wife scoured every Money Mart and bank in Coquitlam until she came up with the money and finally brought Lulu home. And, when she did, the rest of the pack where surprisingly accepting of the new addition. Bubba, who we expected to be the most domineering, was delighted to finally have a friend who could chase him. Maximus, who we expected to be the warmest and most welcoming, was actually somewhat aloof despite Lulu’s persistence in following him around the backyard. Finally, Jelly who, as alpha bitch and pack leader, we suspected would have the hardest time with the newcomer was incredibly nurturing and playful. Lulu took a shine to her almost immediately and, come lights out, crawled into Jelly’s doughnut bed and fell asleep, nestled alongside her.
Day 3 of Kindred I took the cast and crew to Green Timbers, a location shoot that necessitated our ordering in. We went with an old standby, Burgers, Etc., for barbecue chicken salads, pulled pork, and smoked sausage. For dessert, we were treated to something extra special by our extra special guest star/visitor – none other that Chef William Poole of Wen Chocolates in Colorado. It was a milk chocolate genoise with spiced French chocolate buttercream and elements of tofee with a rich chocolate ganache glaze. Incredible! After a tour of the sets, I took Chef Will on a tour of some of Vancouver’s tea and chocolate shops before capping things off with dinner at Tojo’s.
By the way, we watched Marty G.’s producer cut of Be All My Sins Remember’d today. Another great episode. Can’t say enough about the convening of the war council scene. Oh, and in dailies today = the wee turtles!
Today’s pics: more Comic Con, Chef Poole’s inspired creation, Chef Poole on tour, Lulu.
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