8AM February 3, 2010
9AM February 3, 2010
10AM February 3, 2010
11AM February 3, 2010
5PM February 3, 2010
7AM February 4, 2010
Stay safe, stay warm, stay toasty!
Friday, February 5, 2010
The Storm
Stay safe, stay warm, stay toasty!
Thursday, February 4, 2010
Because She Asked....
Nearly two weeks ago, my friend Cherin wrote an interesting piece, calling for casserole recipes. I wasn't sure she would want mine, since mine involve green chile. For those of you who don't live in the Southwest or in New Mexico, let me explain. Green chile is what lobster is for people from Maine or jambalya is to people from Louisiana. It's a common ingredient here--actually a staple. Last summer I roasted my own, froze them, and have a stash that's rapidly dwindling.
Which reminds me that this year, I'm not bragging about how much green chile I preserve. First because it's a lot of work and it took roughly 50 pounds of green chile to get enough for the winter. It would have helped if we weren't eating it as soon as it's roasted, but freshly roasted green chile is highly addictive! Second, because of my big mouth, I had people begging, pleading, threatening me to send them my supply. Green chile has that affect on people who used to live here where the habit formed. Yes--green chile is not only addictive but habit-forming. People go through withdrawals when they don't have their green chile fix. Seriously. Those people who were actually crying or threatening me if I didn't send them green chile were simply going through withdrawals. At the end of the roasting period, I only had 16 containers of green chile and I needed it to last me through winter. We've used up most of that.
So next year--no bragging. I'm not telling people. No way. Not doing it!
Since I'm a typical dump cook--you know what I mean--dump a little of this in, pour a bit of that, add a handful or two of this ingredient....In other words, I rarely measure anything. I go by look, taste (mine or D's), and smell. So I told myself the next time I made chicken enchilada casserole, I'd remember to measure everything for Cherin.
Yesterday, other than cooking that big pot of chowder for D's group, answering student emails and phone calls in between getting papers graded, I put some chicken on that needed to be cooked. (I had two packs of chicken thighs that were getting close to the expiration date.) I cleaned them, put them in a pan, covered them with water and let them cook over medium heat for about 2-3 hours. This produces a rich chicken stock that can be filtered later. Remove the chicken from the pan, peel the skins, and debone the pieces. Save the pieces for later shredding or cutting--whichever is preferred. To filter the stock, pour it through a strainer--with a bowl underneath to catch the stock. This removes the bits and pieces you really don't want in stock or broth.
To save yourself some time later, make your tortillas while your chicken is cooking.
Now you're ready to make this dish! How exciting is that?
2 Cups cooked, shredded/chopped chicken
2 Cups chicken stock
1 onion, cut to strings
1 TBSP butter
2 Cups Whole Milk
1/4 cup unenriched, unbleached flour
1/2 tsp dried, minced garlic or 5 cloves finely diced
1/2 tsp cumin
1 tsp coarse black pepper
1/2 tsp kosher salt
Green Chile
Tortillas (homemade or 1 pack of flour or corn tortillas)
White Cheddar Cheese--finely sliced or grated
In a saute pan, melt butter and add onion strings. Cook them until they begin to carmelize. Add the garlic and breathe that heavenly scent of someone's cooking something good. Sorry--had a Pioneer Woman moment there. I'm sure she won't mind. Cook until half the mixture is carmelized--it's yummy this way.
In a separate pot, add your chicken stock and your chicken. Add 2 cups of water and 1 cup of milk. Heat to nearly boiling, stirring frequently. In another measuring cup or bowl, add 1 cup of milk and the flour. Stir this until it's smooth and creamy. Add it to the chicken in the pot. Add your onions and spices.
Dice up the green chiles and throw them--ok--just add them to the chicken mixture. At this point, it should be about done. I let it simmer for another 30 minutes just blend in the flavors more.
Now tear your tortillas. Yep, tear them. You are going to layer them in a casserole dish like so:
When you've covered the bottom of the dish, ladle some of the chicken mixture over the tortillas. It might be a bit soupy, but that's ok. The tortillas will soak most of it up. Add your cheese.
Side note: I quit grating my cheese because it's all going to melt anyway. I just finely slice the cheese to where it's thin, almost like paper. It works for me. You can grate your cheese if you want--but DON'T use the pre-grated cheese. It's loaded with chemicals and preservatives and it really messes up the flavors of this dish.
Repeat the process until the dish is completely layered and full. The last layer should be tortillas topped with cheese. Slide the dish onto a cookie sheet. Trust me--it will bubble over and the cookie sheet will save you either hours of scrubbing down your oven or a smokey house or both! Bake at 425 Degrees until bubbly and hot and the cheese is all melted. Pull it out and let it set for about 5-10 minutes. Serve it up.
This dish can be made ahead of time and frozen. By doubling the ingredients, you can easily freeze one dish for later. Homemade tortillas freeze equally well. Just don't nuke them---let them defrost with the bag opened. Nuking homemade tortillas makes them hard, like crackers.
Disclaimer: The measurements in this recipe are not exact--but they are approximately close!
Which reminds me that this year, I'm not bragging about how much green chile I preserve. First because it's a lot of work and it took roughly 50 pounds of green chile to get enough for the winter. It would have helped if we weren't eating it as soon as it's roasted, but freshly roasted green chile is highly addictive! Second, because of my big mouth, I had people begging, pleading, threatening me to send them my supply. Green chile has that affect on people who used to live here where the habit formed. Yes--green chile is not only addictive but habit-forming. People go through withdrawals when they don't have their green chile fix. Seriously. Those people who were actually crying or threatening me if I didn't send them green chile were simply going through withdrawals. At the end of the roasting period, I only had 16 containers of green chile and I needed it to last me through winter. We've used up most of that.
So next year--no bragging. I'm not telling people. No way. Not doing it!
Since I'm a typical dump cook--you know what I mean--dump a little of this in, pour a bit of that, add a handful or two of this ingredient....In other words, I rarely measure anything. I go by look, taste (mine or D's), and smell. So I told myself the next time I made chicken enchilada casserole, I'd remember to measure everything for Cherin.
Yesterday, other than cooking that big pot of chowder for D's group, answering student emails and phone calls in between getting papers graded, I put some chicken on that needed to be cooked. (I had two packs of chicken thighs that were getting close to the expiration date.) I cleaned them, put them in a pan, covered them with water and let them cook over medium heat for about 2-3 hours. This produces a rich chicken stock that can be filtered later. Remove the chicken from the pan, peel the skins, and debone the pieces. Save the pieces for later shredding or cutting--whichever is preferred. To filter the stock, pour it through a strainer--with a bowl underneath to catch the stock. This removes the bits and pieces you really don't want in stock or broth.
To save yourself some time later, make your tortillas while your chicken is cooking.
Now you're ready to make this dish! How exciting is that?
2 Cups cooked, shredded/chopped chicken
2 Cups chicken stock
1 onion, cut to strings
1 TBSP butter
2 Cups Whole Milk
1/4 cup unenriched, unbleached flour
1/2 tsp dried, minced garlic or 5 cloves finely diced
1/2 tsp cumin
1 tsp coarse black pepper
1/2 tsp kosher salt
Green Chile
Tortillas (homemade or 1 pack of flour or corn tortillas)
White Cheddar Cheese--finely sliced or grated
In a saute pan, melt butter and add onion strings. Cook them until they begin to carmelize. Add the garlic and breathe that heavenly scent of someone's cooking something good. Sorry--had a Pioneer Woman moment there. I'm sure she won't mind. Cook until half the mixture is carmelized--it's yummy this way.
In a separate pot, add your chicken stock and your chicken. Add 2 cups of water and 1 cup of milk. Heat to nearly boiling, stirring frequently. In another measuring cup or bowl, add 1 cup of milk and the flour. Stir this until it's smooth and creamy. Add it to the chicken in the pot. Add your onions and spices.
Chicken Stock
Don't mind the flour on my counter--I wasn't following my own advice!
This part is tricky since I'm using my roasted green chiles--the ones I did myself. The container I'm taking them from holds about 3 cups. Aren't they lovely? Trust me, these particular chiles are more than hot--they turn everyone into fire-breathing dragons! Anyway--you'll have to use your judgement here because everyone's taste and heat preference is different. I'm only using about half a tub for this batch.
Now tear your tortillas. Yep, tear them. You are going to layer them in a casserole dish like so:
Side note: I quit grating my cheese because it's all going to melt anyway. I just finely slice the cheese to where it's thin, almost like paper. It works for me. You can grate your cheese if you want--but DON'T use the pre-grated cheese. It's loaded with chemicals and preservatives and it really messes up the flavors of this dish.
Repeat the process until the dish is completely layered and full. The last layer should be tortillas topped with cheese. Slide the dish onto a cookie sheet. Trust me--it will bubble over and the cookie sheet will save you either hours of scrubbing down your oven or a smokey house or both! Bake at 425 Degrees until bubbly and hot and the cheese is all melted. Pull it out and let it set for about 5-10 minutes. Serve it up.
This dish can be made ahead of time and frozen. By doubling the ingredients, you can easily freeze one dish for later. Homemade tortillas freeze equally well. Just don't nuke them---let them defrost with the bag opened. Nuking homemade tortillas makes them hard, like crackers.
Disclaimer: The measurements in this recipe are not exact--but they are approximately close!
Wednesday, February 3, 2010
When You Gotta Feed A Crowd...
Please tell me I'm not the only one...
My very much loved husband, D came home from work last night with this announcement: "Guess what I forgot?!?!?!?" I was in the middle of one of my online teaching sessions, so my mind was not really on what he forgot. I replied, "Your flashdrive?" He said, "Nope. I forgot that tomorrow is Sigma Xi Day." He went on to tell me how he ran into one of the professors who mentioned she was looking forward to the luncheon he would be providing.
Flip back a couple or more years ago: My husband was asked to join Sigma Xi, which is a national research honors society. The society--similar to other honors societies/clubs encourages students to do reseearch in their fields. At this university, the members hosted once a month seminar days, where students and professors give presentations on their research. The members usually provide "light snacks/refreshments." At the time my husband joined, they were wondering how to draw more people to the seminars. They discussed it at several meetings. In the meantime, the person who usually made sure there were light snacks on hand for the seminars was unable to do provide this service for the immediate future. My husband volunteered to help out.
That's where I came in. I explained that if you want to draw a crowd, you needed good, wholesome, tasty FOOD to bring in people. So our first venture into providing FOOD--not snacks--for the next seminar involved in making tuna wraps. Those went over oh so well--compliments floated like rose petals over the group. Word got around. The next seminar we provided chicken wraps. More people attended the event. Word got around. More and more people were attending the seminars. Where the society was lucky if it drew 20 people before, now they were having 30-40-50 people easily. Sigma Xi was gaining popularity with students, faculty, and staff.
I decided that wraps--while easy enough--were boring in the fall and winter months and at every seminar. I added soups and pasta salads to the menu. I figured a little variety would go over well. Let me tell you, the variety went over extremely well. Now we were feeding between 50-75 people easily at the various seminars. The one time that D forgot about an upcoming seminar until the morning of--say two hours before the seminar--he ran out and grabbed the usual vegetable plate and dip and chips and salsa and a package of cookies. Later that day he saw a poster announcing the seminar. Below the presenter's name and topic was the words, "Light refreshments provided." Someone had scribbled out "Light" and replaced it with "Lame."
So last night when D announced his little bit of forgetfulness, my first thought was, "Soup--a nice hearty soup that's easy and delicious." About the same time, D said, "Well I thought we could make your chicken corn chowder to feed everyone." Perfect. It's simple and I love simple.
So if you ever have to feed a crowd in the winter or fall...here's how to do it.
A big stock pot--at least a 16 quart one.
5-8 lbs of potatoes, peeled and cubed
7-9 chicken breasts--deboned & skinned, cubed
2 whole onions, peeled and cut into strings (cut them from tip to root)
6 carrots, sliced
7 stalks of celery, sliced
2 one-pound bags of frozen corn
6 cups of whole milk
1 stick of butter--not margarine
5 TBSP unbleached, unenriched flour
2 TBSP Onion Powder
1 TBSP Dried, minced Garlic
1 TBSP Dried Parsley Flakes
1 TBSP Coarse Black Pepper
2 tsp Kosher Salt
1 tsp Thyme
1 tsp Garlic Powder
Add the potatoes to the stock pot, adding enough water to cover them. Cover and crank up the heat until the water boils. Add your carrots. Turn down the heat, crack the lid so a bit of steam escapes. While this is cooking, add two tablespoons of butter to a saute pan or skillet. When the butter had melted, add your onion strings. Cook until the onions are starting to carmelize. Add the Dried Garlic. Stir and cook until the onion is carmelized. Place into a separate bowl and set aside.
Add the cubed chicken pieces to the same skillet and cook thoroughly. I like to brown the chicken pieces just a little bit, but it's not necessary.
While the chicken is cooking, add your celery, spices, and carmelized onions to the potato-carrot base. Stir until well combined. Mix the flour and one cup of mix in a separate container until well combined. Add to potato-carrot base. Stir and mix everything. Heat until mixture forms a rolling boil. Reduce the heat, and add the milk and rest of the butter, mixing well.
Add your cooked chicken and frozen corn, stirring until everything is thoroughly mixed. Let it simmer on low heat until ready to serve, stirring occasionally.
If you need it to feed a family, you can reduce the amount of the ingredients down to fit your family's needs. It can also be expanded to fit larger crowds. Because of the weather we are having--all snowy and icy roads, I expect only about 30-40 people will make it to today's seminar.
My friend, Cherin of LanyardLady asked for recipes for casseroles nearly two weeks ago. While this recipe doesn't qualify as a casserole, but it can be frozen. In fact, I believe it tastes better after it's been frozen.
Now, if you ever have to feed a crowd--you will have this to fall back on! Enjoy!
My very much loved husband, D came home from work last night with this announcement: "Guess what I forgot?!?!?!?" I was in the middle of one of my online teaching sessions, so my mind was not really on what he forgot. I replied, "Your flashdrive?" He said, "Nope. I forgot that tomorrow is Sigma Xi Day." He went on to tell me how he ran into one of the professors who mentioned she was looking forward to the luncheon he would be providing.
Flip back a couple or more years ago: My husband was asked to join Sigma Xi, which is a national research honors society. The society--similar to other honors societies/clubs encourages students to do reseearch in their fields. At this university, the members hosted once a month seminar days, where students and professors give presentations on their research. The members usually provide "light snacks/refreshments." At the time my husband joined, they were wondering how to draw more people to the seminars. They discussed it at several meetings. In the meantime, the person who usually made sure there were light snacks on hand for the seminars was unable to do provide this service for the immediate future. My husband volunteered to help out.
That's where I came in. I explained that if you want to draw a crowd, you needed good, wholesome, tasty FOOD to bring in people. So our first venture into providing FOOD--not snacks--for the next seminar involved in making tuna wraps. Those went over oh so well--compliments floated like rose petals over the group. Word got around. The next seminar we provided chicken wraps. More people attended the event. Word got around. More and more people were attending the seminars. Where the society was lucky if it drew 20 people before, now they were having 30-40-50 people easily. Sigma Xi was gaining popularity with students, faculty, and staff.
I decided that wraps--while easy enough--were boring in the fall and winter months and at every seminar. I added soups and pasta salads to the menu. I figured a little variety would go over well. Let me tell you, the variety went over extremely well. Now we were feeding between 50-75 people easily at the various seminars. The one time that D forgot about an upcoming seminar until the morning of--say two hours before the seminar--he ran out and grabbed the usual vegetable plate and dip and chips and salsa and a package of cookies. Later that day he saw a poster announcing the seminar. Below the presenter's name and topic was the words, "Light refreshments provided." Someone had scribbled out "Light" and replaced it with "Lame."
So last night when D announced his little bit of forgetfulness, my first thought was, "Soup--a nice hearty soup that's easy and delicious." About the same time, D said, "Well I thought we could make your chicken corn chowder to feed everyone." Perfect. It's simple and I love simple.
So if you ever have to feed a crowd in the winter or fall...here's how to do it.
A big stock pot--at least a 16 quart one.
5-8 lbs of potatoes, peeled and cubed
7-9 chicken breasts--deboned & skinned, cubed
2 whole onions, peeled and cut into strings (cut them from tip to root)
6 carrots, sliced
7 stalks of celery, sliced
2 one-pound bags of frozen corn
6 cups of whole milk
1 stick of butter--not margarine
5 TBSP unbleached, unenriched flour
2 TBSP Onion Powder
1 TBSP Dried, minced Garlic
1 TBSP Dried Parsley Flakes
1 TBSP Coarse Black Pepper
2 tsp Kosher Salt
1 tsp Thyme
1 tsp Garlic Powder
Add the potatoes to the stock pot, adding enough water to cover them. Cover and crank up the heat until the water boils. Add your carrots. Turn down the heat, crack the lid so a bit of steam escapes. While this is cooking, add two tablespoons of butter to a saute pan or skillet. When the butter had melted, add your onion strings. Cook until the onions are starting to carmelize. Add the Dried Garlic. Stir and cook until the onion is carmelized. Place into a separate bowl and set aside.
While the chicken is cooking, add your celery, spices, and carmelized onions to the potato-carrot base. Stir until well combined. Mix the flour and one cup of mix in a separate container until well combined. Add to potato-carrot base. Stir and mix everything. Heat until mixture forms a rolling boil. Reduce the heat, and add the milk and rest of the butter, mixing well.
Add your cooked chicken and frozen corn, stirring until everything is thoroughly mixed. Let it simmer on low heat until ready to serve, stirring occasionally.
At this point, you can add some flavors. We added a large tub of green chile because we live in the Southwest and it's a common ingredient. However, if you can't get green chile where you live, you can add cooked and crumbled bacon, if you aren't worried about offending non-pork eaters. Because of dietary restrictions that many people have today--I leave out the bacon when feeding a crowd.
If you need it to feed a family, you can reduce the amount of the ingredients down to fit your family's needs. It can also be expanded to fit larger crowds. Because of the weather we are having--all snowy and icy roads, I expect only about 30-40 people will make it to today's seminar.
My friend, Cherin of LanyardLady asked for recipes for casseroles nearly two weeks ago. While this recipe doesn't qualify as a casserole, but it can be frozen. In fact, I believe it tastes better after it's been frozen.
Tuesday, February 2, 2010
Doctors and Medications
Back when I got so very sick in March 2008, the first thing the doctors did was OD me to get my blood pressure down. At the time it was necessary since by medical rights--I should have had a major blow-out stroke. I remember getting ready to go home and being terrified because I was so weak. It took all my strength to navigate from the hospital bed to the bathroom and back again. That little bit of exercise forced me to take a cat nap...only to get up and have to visit the bathroom again. I was so very glad that they wheelchaired patients to the outside--I would have never made the walk.
I don't remember all the medications I was sent home with--I couldn't read and that really, really frightened me more than the weakness. I could handle the weakness. I couldn't handle not being able to read. I've been reading since I was four years old--I don't remember ever NOT reading. It's one of my skills that's a pleasure to have. Not being able to make sense of anything in front of me scared me. The nurses were always having papers for me to sign and I couldn't read any of them. I don't know what I scribbled what I hoped passed for my signature on--I just signed where they told me to sign.
I also could barely comprehend what people said to me. I grew up with hearing problems but have learned to compensate for those problems throughout my life. Back in March 2008, I had a hard time focusing on what people said to me and misunderstood a lot. That was just as scary as not being able to read. I felt like I lost very vital pieces of myself.
Meanwhile, I experienced all kinds of side effects: blurry vision, constant headaches, extreme dizziness, heart palpatations (that felt like I had the god Thor pounding his way out of my chest), hypothermic chills that would last anywhere from one to four hours several times a day, constant nausea, extreme chest pains, weight fluctuations, continued high blood pressure, and suicide ideation. Yes, that's right. I constantly thought of suicide. Funny thing was--I was no where near suicidal before I got sick and came home with a bucket full of medication.
I ended up back in the hospital again. My husband fought for me. Normally I'm the fighter--the scrapper--the one who goes to battle. Between all the side effects and the weakness, I couldn't speak for myself clearly. Doctors steamrolled over me--a new and very depressing feeling and issue. I hated feeling like I was not in charge of my life or that I was "too stupid to comprehend" the simplest of instructions. Yes--one doctor told me I was "too stupid to comprehend the instructions" when I asked him to repeat what he told me. I was trying to take notes--not that I could read, but I knew my memory--which saw me through elementery and high school and college--was not working properly.
Because my husband fought for me, I received new medication with no change in the effects. I was told I had to get used to the medications and it would take a week to ten days. Other doctors told me I had to just learn "to deal with the effects--these medications are saving your life!" D became an expert at reading contraindications of various drugs. Some of the side effects were serious adverse effects, which meant I needed to stop taking them. And others were allergic reactions which meant "these medications" were killing me. I got told the same thing over and over again--because I've had one heart attack (or not any at all--depending which doctor was temporarily in charge) I could expect to have more. If I had serious chest pains, I needed to go to the emergency room right away. I was experiencing another heart attack.
Finally, in one of those emergency room visits for the supposed heart attack, I found a doctor who would listen to me. I could see it on his face how alarmed he was at my rising and uncontrolled blood pressure, how hard my heart was pounding, and how suicidal I was. He immediately pulled me off all the medications and ordered a bunch of tests. That's when we found out that some of the medications I had been taking did some damage to my already-damaged kidneys. That yes, I did have a small attack, but the current chest pains weren't heart attacks. That I was ALLERGIC to all kinds of medications, including nitroglycerin, morphine, and most high blood pressure medications. Oh by the way--suicide ideation is a clear indicator that the patient is allergic to the medication!
I also liked what this doctor had to say--that we work together as a team to help me make the best medical decisions for me. After experiencing other doctors who belittled my questions, blew me off, or ignored my feelings--especially about being over-medicated--it was refreshing to hear someone say that we were working together.
It's coming up on my second year anniversary and I'm still battling medication issues. I'm not taking the bucket full of drugs I did two years ago, but I'm still having the dizziness, heart palpatations, weight fluctuations, and chest pains---just not as frequent. And most of these symptoms are related to medications I still am taking.
I quit my cholesterol drug because my cholesterol levels were never the issue. One of my issues with the cholesterol medications is that most doctors told me I would have to be on this medication for life. That did not appeal whatsoever. I also read several studies that linked cholesterol-lowering medications to dementia. Having already experienced losing my mental accuity and facilities, I decided it wasn't what I wanted to do ever again. My doctor may not have LIKED my decision, but he respected me enough to work with me.
I also quit taking the thyroid drug because I didn't need it. My thryoid is working properly. I still don't understand why I was on that medication for a year. The adrenal gland tumor hasn't grown and the thyroid medication wasn't keeping it from growing. Turns out these adrenal gland tumors are fairly common and most don't require medical intervention.
I cut some of the dosages down on other medications that are linked to heart palpatations and chest pains. It's helped to lower the frequency of the attacks, especially at night. Instead of taking six to nine different high blood pressure drugs, I'm down to three, and I'm on low dosages at that. I recognize that I do have a problem with high blood pressure, despite the changes in diet and exercise. I know that my high blood pressure most likely came from my smoking for 20+ years. I did that to myself. Trust me--no one held a gun to my head and made me smoke, ok? Quitting that habit has helped me a lot with my health issues. Despite the good I've managed, I know I'll probably be on hypertension medication for a while longer.
I FEEL better than I did two years ago. I like being able to work with doctors who listen to me and what I have to say. I'm grateful that my husband fought for me two years ago. I'm grateful I'm alive and as healthy as I am today. Two years ago, it was a question of how long do I have. Today, it's about working with what I have.
Monday, February 1, 2010
More Catghans
I was able to convince Max to let me take his picture. He's scared of that THING in my face. The camera? For some reason, it scares him silly. So it takes some doing to get his picture without the Anxious/Worried/Egads--Mom is going to do something scary look. But here he is--in all his glory on his catghan!
Topaz finally came out of her closet and reluctantly agree to pose. I really don't like this new camera. Her pictures came out fuzzy. It's a point-n-shoot so everything is automatic--whether I want it to be or not. My old camera allowed me to set the F-stop and set the focus. Anyway--I chose the least fuzzy picture so you can see her catghan.
If you're wondering about the colors, Topaz likes the pink colors. She chose the pink food dish and claimed it hers. She's bold and sassy that way. Yes, cats can distinguish between colors.
Lacey is really wanting one of her own. In fact, she pretty much likes Max's or Merlin's catghans--especially when she can bunch them up under her head. Sweet, sweet, Lacey.
Yesterday afternoon, I hauled out some of my yarn stashes and the only who reacted to anything I have on hand was Cuddles. The yarn she attacked--meaning she liked it because she wouldn't let it go--was one labeled as Dark Fuchsia. Yep--she seems to like the pinks too. I'm thinking they really don't care--they just want something that's soft and kneadable!
For all of you who have four-legged friends--please give them a head rub, a pet, a hug from me!
If you're wondering about the colors, Topaz likes the pink colors. She chose the pink food dish and claimed it hers. She's bold and sassy that way. Yes, cats can distinguish between colors.
Yesterday afternoon, I hauled out some of my yarn stashes and the only who reacted to anything I have on hand was Cuddles. The yarn she attacked--meaning she liked it because she wouldn't let it go--was one labeled as Dark Fuchsia. Yep--she seems to like the pinks too. I'm thinking they really don't care--they just want something that's soft and kneadable!
For all of you who have four-legged friends--please give them a head rub, a pet, a hug from me!
Sunday, January 31, 2010
The Crazy Cat Lady
Hello...My name is Cathryn and I'm that Crazy Cat Lady down the street from you. You know the one--the one with all the cats inside and outside of the house? Yes, that would be me. Even worse, I know the entire history of each of the cats, down to their familial lines on more than half of them and how they came into being as part of MY FAMILY. I can tell you the complete medical history of each cat. I have a filing drawer dedicated to their vet bills. I can show you receipts of how much we spend in cat foods per week.
Those are just a few of the characteristics that distinguish me from people who hoard animals. There's one more attribute that keeps me from being a hoarder. I make catghans for my fur-kids.
*lifts a brow* And you are now thinking that I'm truly crazy, huh? Well...some people make afghans for their babies or their grand babies. And some people make afghans for their newborn family members like nieces and nephews and cousin's children and the like. Right? I make catghans
which are simply smaller afghans for kitties.
It all started when I wanted to get back into my crocheting years ago. I was practicing on some old yarn and Ava kept laying close by me or laying on the piece. She gravitates to aquas and soft blues and she just loved this piece that I was using as a way to get my hand back into one of the crafts I love. So I just completed it for her. She loves her afghan and gets upset if another cat uses her catghan for a curl-up and nap.
And that led me to crocheting an catghan for Arby. Arby loves purples and darker blues. So this left over yarn was perfect for her. As you can see, Arby loves her 'ghan.
Naturally, I couldn't leave out Chile. She needed a pretty catghan like her other "sisters." Chile is always sniffing the flowers in the garden or those that bloom indoors. I chose a rosey-pink and green verigated yarn for her.
Gabby loves her bright and bold catghan. She'll even share it with the Little Rascals, because she's pretty cool that way.
Merlin is showing off his catghan, complete with a grin. He actually volunteered for this "assignment" while I had to sneak up on the others.
I still need to get pictures of Topaz and Max with their catghans. And I was informed yesterday that the Little Rascals need their catghans made. I'm going to look through my yarn stash this week and see if anything resonates with any of them.
And in case you're wondering, we buy acrylic fleece blankets for the feral cats. They are warmer and easier to wash. Since our feral colony changes, it was easier to use the "fleeces" (as we call them) for the wild, untamed kitties.
What crazy things do you do for your fur-kids?
Those are just a few of the characteristics that distinguish me from people who hoard animals. There's one more attribute that keeps me from being a hoarder. I make catghans for my fur-kids.
*lifts a brow* And you are now thinking that I'm truly crazy, huh? Well...some people make afghans for their babies or their grand babies. And some people make afghans for their newborn family members like nieces and nephews and cousin's children and the like. Right? I make catghans
which are simply smaller afghans for kitties.
I still need to get pictures of Topaz and Max with their catghans. And I was informed yesterday that the Little Rascals need their catghans made. I'm going to look through my yarn stash this week and see if anything resonates with any of them.
And in case you're wondering, we buy acrylic fleece blankets for the feral cats. They are warmer and easier to wash. Since our feral colony changes, it was easier to use the "fleeces" (as we call them) for the wild, untamed kitties.
What crazy things do you do for your fur-kids?
Saturday, January 30, 2010
Updates
What a week! Please--I'm begging the forces that guide the universe---Let's not do this again any time soon!
Arby is doing so much better on the change of medication. She's eating again and the acid burns (from acid reflux) in her mouth have shrunk. She's not fighting us as hard to give her the half pill twice a day. That, My Friends, is a good thing! A very good thing!
We had snow. It's melting off and will most likely be gone by Monday. Because of the cold weather,, I used a recipe from Pioneer Woman. I made chicken and noodles--complete with homemade noodles. It's a good thing I learned how to make them--Mr. Big Box Store quit carrying my brand of noodles that were made from unenriched, unbleached flour. I guess they really don't want people to eat well at all.
I also received a spring bulb catalog this week so I'm dreaming of spring flowers already. I'm wondering how many of my tulips, daffodils, and miniature irises survived and will bloom. I'm so ready to dig in the dirt and plant some blooming, colorful plants again.
Have I told you that I like simplicity? I'm not into complicated bits and pieces at all. A blogger friend is hosting her very first giveaway. LisbonSky has some fabulous jewelry in her Etsy store. And I'm telling you about it because it's SIMPLE. Visit her Etsy store, choose your favorite piece and tell her why it's your favorite piece on her blog. None of this do this--do that--do this--one more time--and don't forget to do that--type of giveaway. Simple works for me!
Speaking of giveaways, Terri Stone of TLSClayDesign is only 37 sales away from hitting 1000th sale! THIRTY SEVEN! Wooooooooohoooooooooo Go Terri! *does the happy-happy-joy-joy dance for Terri!* Remember, the person who makes that 1000th sale gets this set made from Terri's beads!
Terri's also planning more for her special celebration! Stay tuned to this blog for more!
I'm still participating in the Online Bead Soup/Bead Party. The touring date has been changed to February 10th, I believe. I'm finishing up the piece I'm making from the delicious beads sent to me by my beading partner, Elizabeth! I've had a lot of fun playing with the beads she sent me. Stay tuned for the tour! It's going to be fabulous to see all the neat designs made!
Here's hoping you all stay warm, toasty, and dry!
Have a great weekend!
Arby is doing so much better on the change of medication. She's eating again and the acid burns (from acid reflux) in her mouth have shrunk. She's not fighting us as hard to give her the half pill twice a day. That, My Friends, is a good thing! A very good thing!
I also received a spring bulb catalog this week so I'm dreaming of spring flowers already. I'm wondering how many of my tulips, daffodils, and miniature irises survived and will bloom. I'm so ready to dig in the dirt and plant some blooming, colorful plants again.
Have I told you that I like simplicity? I'm not into complicated bits and pieces at all. A blogger friend is hosting her very first giveaway. LisbonSky has some fabulous jewelry in her Etsy store. And I'm telling you about it because it's SIMPLE. Visit her Etsy store, choose your favorite piece and tell her why it's your favorite piece on her blog. None of this do this--do that--do this--one more time--and don't forget to do that--type of giveaway. Simple works for me!
Speaking of giveaways, Terri Stone of TLSClayDesign is only 37 sales away from hitting 1000th sale! THIRTY SEVEN! Wooooooooohoooooooooo Go Terri! *does the happy-happy-joy-joy dance for Terri!* Remember, the person who makes that 1000th sale gets this set made from Terri's beads!
I'm still participating in the Online Bead Soup/Bead Party. The touring date has been changed to February 10th, I believe. I'm finishing up the piece I'm making from the delicious beads sent to me by my beading partner, Elizabeth! I've had a lot of fun playing with the beads she sent me. Stay tuned for the tour! It's going to be fabulous to see all the neat designs made!
Here's hoping you all stay warm, toasty, and dry!
Have a great weekend!
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