You're The Lion, the Witch and the Wardrobe!
by C.S. Lewis
You were just looking for some decent clothes when everything changed
quite dramatically. For the better or for the worse, it is still hard to tell. Now it
seems like winter will never end and you feel cursed. Soon there will be an epic
struggle between two forces in your life and you are very concerned about a betrayal
that could turn the balance. If this makes it sound like you're re-enacting Christian
theological events, that may or may not be coincidence. When in doubt, put your trust
in zoo animals.
Take the Book Quiz
at the Blue Pyramid.
Sunday, December 02, 2007
I'm not sure I see it, myself...
Wednesday, July 18, 2007
I long with all my heart to see the Prince...
Sweet honey and the rock, Richard III is open. I was a bit worried that I was going to go out on opening night with an unfinished costume. I didn't. I left after final dress and it wasn't done, I came in for opening night and it was finished. Huzzah! I still think everyone would have been much better off had she started sewing more than two weeks before we opened, but whatever. The costumes look good on us, the words come out in the proper order (mostly) and the bats are working on the bug population... all is right with the world.
Now, on to other, more important matters. Food. Specifically, bread.
I doubled the recipe because I wanted one plain loaf, and one cinnamon swirl loaf. It's nice that bread recipes multiply so easily. The only thing I did with this batch that was a little unusual is to take it out of the mixer and knead it by hand briefly. Partly this was because it wasn't making a coherent mass in the mixer and I needed to get my hands on it to see if this was an issue of the mixer or an issue of the dough. It was the mixer, it turned into a lovely, silky ball after only a short time kneading it. My wrists protested, so I put it back in the mixer (with the dough hook) for an additional few minutes of mixer kneading. Both loaves turned out nice and light, so I guess it got kneaded enough. I need to work on my dough shaping capabilities. I don't ever seem to get it even enough when I roll it out for shaping, so I end up with slightly lopsided loaves. It doesn't seem to affect texture (or flavor), but I like pretty loaves. I also remembered to turn my oven temp down a little this time. I use glass loaf pans, and I my gas is propane, so if I bake the loaves at 350, they end up really dark, even when I tent them. This time I baked them at 325, and everything worked out lovely.
My sweetie has been working most evenings lately, so my dinners have been thrown together noodle affairs. I rather wish I had taken a picture of Monday's dinner, it actually turned out quite pretty (as well as quite delicious). Sunday night I had buckwheat soba noodles in a quick peanut sauce with vegetables. Monday night I had rice noodles in the rest of the peanut sauce with vegetables. Both were very delicious. The rice noodles had a bit more eye appeal, but the soba noodles were (surprise!) quite a bit heartier.
Peanut Sauce (so not precise, because, really, why measure, it's all to taste anyway)
peanut butter (smooth or crunchy, preferably natural and unsalted, but whatever pb you prefer will work)
rice vinegar (seasoned)
chili garlic sauce
soy sauce
sesame oil (optional)
ginger (fresh or ground, optional)
Put all ingredients in a bowl. Mix to combine. Amounts will vary depending on your taste and how much sauce you are making, don't worry about it, just mix away.
Cook noodles of your choice according to package directions. Add some frozen mixed vegetables to the noodles in the last minute or two of cooking time (or if you soak the noodles in the hot water before draining, add the veggies just before you turn off the heat, bring the water back to the boil and then turn off the heat and soak as directed). Splash a little of the cooking water over the sauce and mix. Drain noodles and vegetables. Add to bowl with sauce and toss to coat. Eat up baby!
Now, on to other, more important matters. Food. Specifically, bread.
I doubled the recipe because I wanted one plain loaf, and one cinnamon swirl loaf. It's nice that bread recipes multiply so easily. The only thing I did with this batch that was a little unusual is to take it out of the mixer and knead it by hand briefly. Partly this was because it wasn't making a coherent mass in the mixer and I needed to get my hands on it to see if this was an issue of the mixer or an issue of the dough. It was the mixer, it turned into a lovely, silky ball after only a short time kneading it. My wrists protested, so I put it back in the mixer (with the dough hook) for an additional few minutes of mixer kneading. Both loaves turned out nice and light, so I guess it got kneaded enough. I need to work on my dough shaping capabilities. I don't ever seem to get it even enough when I roll it out for shaping, so I end up with slightly lopsided loaves. It doesn't seem to affect texture (or flavor), but I like pretty loaves. I also remembered to turn my oven temp down a little this time. I use glass loaf pans, and I my gas is propane, so if I bake the loaves at 350, they end up really dark, even when I tent them. This time I baked them at 325, and everything worked out lovely.
My sweetie has been working most evenings lately, so my dinners have been thrown together noodle affairs. I rather wish I had taken a picture of Monday's dinner, it actually turned out quite pretty (as well as quite delicious). Sunday night I had buckwheat soba noodles in a quick peanut sauce with vegetables. Monday night I had rice noodles in the rest of the peanut sauce with vegetables. Both were very delicious. The rice noodles had a bit more eye appeal, but the soba noodles were (surprise!) quite a bit heartier.
Peanut Sauce (so not precise, because, really, why measure, it's all to taste anyway)
peanut butter (smooth or crunchy, preferably natural and unsalted, but whatever pb you prefer will work)
rice vinegar (seasoned)
chili garlic sauce
soy sauce
sesame oil (optional)
ginger (fresh or ground, optional)
Put all ingredients in a bowl. Mix to combine. Amounts will vary depending on your taste and how much sauce you are making, don't worry about it, just mix away.
Cook noodles of your choice according to package directions. Add some frozen mixed vegetables to the noodles in the last minute or two of cooking time (or if you soak the noodles in the hot water before draining, add the veggies just before you turn off the heat, bring the water back to the boil and then turn off the heat and soak as directed). Splash a little of the cooking water over the sauce and mix. Drain noodles and vegetables. Add to bowl with sauce and toss to coat. Eat up baby!
Thursday, June 28, 2007
Not So Dirty Un-Secret...
I have a subscription to booksfree.com and I love it. It's kind of like Netflix for books. I have the minimum subscription (two at a time), but I keep threatening to upgrade (the only person I tell is myself, so it's not really a threat, except to my credit card!). Anyway. I got my latest shipment of books yesterday (as I was driving up to my mailbox, I was thinking that my next shipment should be arriving any day now. When I opened my mailbox, there was the charming gray plastic envelope. So, Woo!) and I'm very happy. I received Charmed, an anthology of fantasy romances. The only two authors I remember are Jayne Castle (aka Jayne Ann Krentz, a perennial favorite)and Lori Foster. I won't write anymore about that book until I have it in front of me to make sure of my details. So far, I've only looked at the Jayne Castle story. Sadly, for me, I've read it before. Not sad in the sense that I didn't like the story, but sad in the sense that I hadn't realized that I had already read that story when I ordered the book. Oh well, hopefully the other stories will prove charming.
The other book is The Smoke Thief by Shane Abe. I've read mostly good things about this one, and it has dragons (!) so I'm looking forward to reading it. I'll probably give my Saturday over to it (Screw you bread! I'm reading a book! Sorry garden! I have my story!) especially if the fiance is out of town. Well, I could make bread and read a book at the same time, since there is a lot of down time in bread making. Also in doing laundry. So, really, there is hope for household chores being accomplished even in the face of a Book. My tendency to disappear into books is really the only thing that worries my mother about me having children... D'Oh! I just remembered, I have load-in for Shakespeare Festival on Saturday. I will be putting up walls!
Moving on.
I made beef stew in my slow cooker on Monday. It turned out fabulously, if I do say so myself (and I probably shouldn't). I love the slow cooker, I don't use it as often as I could. However, since it is just the two of us right now, that's probably not the tragedy it might be if I were cooking for a large family. There were biscuits to accompany. I used my new favorite biscuit recipe. Honey-Wheat Biscuits from King Arthur Flour Whole Grain Baking. My boy is a biscuit fiend, and he would eat these with every meal (of course, I don't know that he has met a biscuit he doesn't like, so weight the recommendation as you wish).
Slow Cooker Beef Stew
beef (I used 2.25 lbs London Broil, but any stew meat will work as well)
onion (1 large or 1 1/2 small)
garlic (3-6 cloves)
salt (to taste)
pepper (to taste)
thyme (one stem of fresh)
oregano (one stem of fresh)
rosemary (2 inch stem of fresh)
2 bay leaves
carrots (2 or 3 big ones, or a handful of babies)
3 potatoes
wine
1/2 - 1 cup chicken broth
water
Peel and slice the onion. Peel and coarsely chop the garlic. Chunk the carrots (if using big ones) and potatoes. Pile ingredients into slow cooker. Wash and dry the meat, trim any fat around the edges, chunk. Sprinkle with salt and pepper. Brown in batches in a hot skillet with a little olive oil (add more oil as necessary, but don't overdo, I probably used a total of 2 TBSP over the course of 5 or six batches of meat). As the meat browns, toss it into the slow cooker. When all the meat is browned, deglaze the pan with the wine of your choice (I used sherry because I didn't have anything else in the house at the time). Lay the herbs on top. Pour the deglazing liquid, chicken broth and water over all, adding enough liquid to come about half way up the side of the pot. Cover and cook on high for about 5 hours or on low for 8. Or on high for 3 and low for 3.
Serve with a salad and bread of your choice.
This recipe (as written) should serve about 5-6 people. It can always be made to serve more or fewer, depending on how much meat and potatoes you use. :-) Flexible recipes are the best.
Right then. Off to feed horses.
The other book is The Smoke Thief by Shane Abe. I've read mostly good things about this one, and it has dragons (!) so I'm looking forward to reading it. I'll probably give my Saturday over to it (Screw you bread! I'm reading a book! Sorry garden! I have my story!) especially if the fiance is out of town. Well, I could make bread and read a book at the same time, since there is a lot of down time in bread making. Also in doing laundry. So, really, there is hope for household chores being accomplished even in the face of a Book. My tendency to disappear into books is really the only thing that worries my mother about me having children... D'Oh! I just remembered, I have load-in for Shakespeare Festival on Saturday. I will be putting up walls!
Moving on.
I made beef stew in my slow cooker on Monday. It turned out fabulously, if I do say so myself (and I probably shouldn't). I love the slow cooker, I don't use it as often as I could. However, since it is just the two of us right now, that's probably not the tragedy it might be if I were cooking for a large family. There were biscuits to accompany. I used my new favorite biscuit recipe. Honey-Wheat Biscuits from King Arthur Flour Whole Grain Baking. My boy is a biscuit fiend, and he would eat these with every meal (of course, I don't know that he has met a biscuit he doesn't like, so weight the recommendation as you wish).
Slow Cooker Beef Stew
beef (I used 2.25 lbs London Broil, but any stew meat will work as well)
onion (1 large or 1 1/2 small)
garlic (3-6 cloves)
salt (to taste)
pepper (to taste)
thyme (one stem of fresh)
oregano (one stem of fresh)
rosemary (2 inch stem of fresh)
2 bay leaves
carrots (2 or 3 big ones, or a handful of babies)
3 potatoes
wine
1/2 - 1 cup chicken broth
water
Peel and slice the onion. Peel and coarsely chop the garlic. Chunk the carrots (if using big ones) and potatoes. Pile ingredients into slow cooker. Wash and dry the meat, trim any fat around the edges, chunk. Sprinkle with salt and pepper. Brown in batches in a hot skillet with a little olive oil (add more oil as necessary, but don't overdo, I probably used a total of 2 TBSP over the course of 5 or six batches of meat). As the meat browns, toss it into the slow cooker. When all the meat is browned, deglaze the pan with the wine of your choice (I used sherry because I didn't have anything else in the house at the time). Lay the herbs on top. Pour the deglazing liquid, chicken broth and water over all, adding enough liquid to come about half way up the side of the pot. Cover and cook on high for about 5 hours or on low for 8. Or on high for 3 and low for 3.
Serve with a salad and bread of your choice.
This recipe (as written) should serve about 5-6 people. It can always be made to serve more or fewer, depending on how much meat and potatoes you use. :-) Flexible recipes are the best.
Right then. Off to feed horses.
Tuesday, June 26, 2007
Monday, June 18, 2007
Sunday, June 10, 2007
Weekend Wishes...
So, I almost got what I wanted to do this weekend done this weekend. Almost. I did garden, some. I watered everything and weeded in the vegetable area. Which area, so far, doesn't have much in the way of vegetables. I'm pretty sure that I have four asparagus pea seedlings that have come up, so that's good, but no tomatoes have volunteered which I find highly disappointing.
I did not take any pictures of anything. Including the lovely ripple baby blanket that I finally finished weaving in the ends. I did accomplish that, so go me! The coordinating hat is almost done, as well. I had so much trouble trying to figure out how to make a ripple brim, that I gave that up and am just giving it a "single crochet in back loops only" ripple brim. It's super cute, even if I do say so myself. Pictures will be taken and posted this week. Hopefully, before I send it off to its intended recipient.
I also meant to play with my Ravelry account this weekend. That went the way of the pictures of stuff. Nowhere!
I have two excuses (well, three, if you count lazy, which I do when I have enough energy): I had a hair appointment yesterday (which I had forgotten about) and I had rehearsal today. My hair appointment did lead, indirectly, to the purchase of yarn for the wedding afghan that is due by the end of July, so that's a good thing. I like Lion Brand Homespun. Which may make me a yarn philistine, but so be it. I prefer to think of it as being democratic. I like the super high end stuff, but in the right colors and with the right pattern, Homespun is a marvelous product. :-)
Here's an old picture to keep all none of you quiet...
Glory believes in getting her close-up
I did not take any pictures of anything. Including the lovely ripple baby blanket that I finally finished weaving in the ends. I did accomplish that, so go me! The coordinating hat is almost done, as well. I had so much trouble trying to figure out how to make a ripple brim, that I gave that up and am just giving it a "single crochet in back loops only" ripple brim. It's super cute, even if I do say so myself. Pictures will be taken and posted this week. Hopefully, before I send it off to its intended recipient.
I also meant to play with my Ravelry account this weekend. That went the way of the pictures of stuff. Nowhere!
I have two excuses (well, three, if you count lazy, which I do when I have enough energy): I had a hair appointment yesterday (which I had forgotten about) and I had rehearsal today. My hair appointment did lead, indirectly, to the purchase of yarn for the wedding afghan that is due by the end of July, so that's a good thing. I like Lion Brand Homespun. Which may make me a yarn philistine, but so be it. I prefer to think of it as being democratic. I like the super high end stuff, but in the right colors and with the right pattern, Homespun is a marvelous product. :-)
Here's an old picture to keep all none of you quiet...
Glory believes in getting her close-up
Friday, June 01, 2007
Turkey & Mushroom "Sloppy Joes"
Serves two (easily doubled, tripled or quadrupled)
dried porcini mushrooms (I'm not sure how much I used, because they were given to me when my brother decided not to use them in the dinner he was making the other night, next time, I'll use more mushrooms, possibly even mixed varieties)
1 frozen turkey "chub" (1 pound) or 1 pound fresh ground turkey
olive oil
2 cloves garlic (or to taste), chopped
salt
pepper
herbes de provence
balsamic vinegar
water
bread
shredded mozzarella cheese
Rehydrate mushrooms in water (or broth, or wine). Drain, and chop the mushrooms. Save the liquid.
If you are using frozen turkey (as I did tonight), go ahead and thaw it in the frying pan (which cooks it at the same time). About the time it is completely thawed, add a little olive oil and the chopped garlic (if using fresh turkey, warm the olive oil, add the turkey and garlic at the same time). Add salt, pepper and herbes de provence (or seasonings of your choice) to taste. Cook until the turkey has started to brown slightly, then add the soaked, chopped mushrooms. Stir everything together and let the turkey and mushrooms cook a little more. Add the reserved soaking liquid from the mushrooms, a dash or two of vinegar and enough water to cover (if you used wine to soak the mushrooms, let it reduce a little before adding the vinegar and water). Let the whole thing simmer until the liquid is reduced by about half (15 minutes or so), or until the ratio of gravy to meat suits you (me, I like wet but not soupy).
During the simmering process, make a salad.
When the meat sauce looks about right, toast some bread. Tonight, I used whole wheat sourdough baguette.
When the bread is toasted, put one piece on each plate. Spoon some meat sauce over the top. Spoon a little extra liquid over the top. Sprinkle with cheese.
Very yum. No picture, though, because I didn't take one, and because, really, it's not that attractive a dish. Delicious though, I can assure you of that.
Thoughts for next time: Diced onion added with the garlic would be good. Also, a good possibility for slow cooking... I'll have to think about what modifications that would take. The dried mushrooms could probably be placed directly into the cooker, the slow, wet heat would probably soak them sufficiently. Frozen spinach stirred in at the end and allowed to heat through... Fresh baby spinach on the bread, under the meat sauce...
dried porcini mushrooms (I'm not sure how much I used, because they were given to me when my brother decided not to use them in the dinner he was making the other night, next time, I'll use more mushrooms, possibly even mixed varieties)
1 frozen turkey "chub" (1 pound) or 1 pound fresh ground turkey
olive oil
2 cloves garlic (or to taste), chopped
salt
pepper
herbes de provence
balsamic vinegar
water
bread
shredded mozzarella cheese
Rehydrate mushrooms in water (or broth, or wine). Drain, and chop the mushrooms. Save the liquid.
If you are using frozen turkey (as I did tonight), go ahead and thaw it in the frying pan (which cooks it at the same time). About the time it is completely thawed, add a little olive oil and the chopped garlic (if using fresh turkey, warm the olive oil, add the turkey and garlic at the same time). Add salt, pepper and herbes de provence (or seasonings of your choice) to taste. Cook until the turkey has started to brown slightly, then add the soaked, chopped mushrooms. Stir everything together and let the turkey and mushrooms cook a little more. Add the reserved soaking liquid from the mushrooms, a dash or two of vinegar and enough water to cover (if you used wine to soak the mushrooms, let it reduce a little before adding the vinegar and water). Let the whole thing simmer until the liquid is reduced by about half (15 minutes or so), or until the ratio of gravy to meat suits you (me, I like wet but not soupy).
During the simmering process, make a salad.
When the meat sauce looks about right, toast some bread. Tonight, I used whole wheat sourdough baguette.
When the bread is toasted, put one piece on each plate. Spoon some meat sauce over the top. Spoon a little extra liquid over the top. Sprinkle with cheese.
Very yum. No picture, though, because I didn't take one, and because, really, it's not that attractive a dish. Delicious though, I can assure you of that.
Thoughts for next time: Diced onion added with the garlic would be good. Also, a good possibility for slow cooking... I'll have to think about what modifications that would take. The dried mushrooms could probably be placed directly into the cooker, the slow, wet heat would probably soak them sufficiently. Frozen spinach stirred in at the end and allowed to heat through... Fresh baby spinach on the bread, under the meat sauce...
Friday, May 25, 2007
Resolution...
All of the square doilies from this book. I love thread crochet, and I love doilies. However, I have no use for big doilies. Or table runners. Or antimacassars. However, I do have need of coasters. Plus, this will distract me from my search for the perfect pattern for a lace shawl for my wedding.
So. I will start with the one I have already finished (it needs to be washed first, as it has been in use and has gotten a little dirty).
Must get batteries for the camera...
Projects:
Ripple baby blanket: needs ends woven in and washed
Little square doilies: 1 down 8 to go
Baby blankets (4): Patterns, yarns TBD (probably Bernat Cotton Tots though. Love it!) Due: August, November (2), December
Wedding afghan (1): Pattern, yarns TBD. Due July 28
Wedding shawl: Due November 9
I'm sure that there will be more things added. Let us try not to forget that I have a wedding to plan for November.
Yay!
A little feline yin/yang to remind me that everything works out. In the end. One way or another
So. I will start with the one I have already finished (it needs to be washed first, as it has been in use and has gotten a little dirty).
Must get batteries for the camera...
Projects:
Ripple baby blanket: needs ends woven in and washed
Little square doilies: 1 down 8 to go
Baby blankets (4): Patterns, yarns TBD (probably Bernat Cotton Tots though. Love it!) Due: August, November (2), December
Wedding afghan (1): Pattern, yarns TBD. Due July 28
Wedding shawl: Due November 9
I'm sure that there will be more things added. Let us try not to forget that I have a wedding to plan for November.
Yay!
A little feline yin/yang to remind me that everything works out. In the end. One way or another
Thursday, May 17, 2007
Word...
| Your Dominant Intelligence is Linguistic Intelligence |
 You are excellent with words and language. You explain yourself well. An elegant speaker, you can converse well with anyone on the fly. You are also good at remembering information and convicing someone of your point of view. A master of creative phrasing and unique words, you enjoy expanding your vocabulary. You would make a fantastic poet, journalist, writer, teacher, lawyer, politician, or translator. |
Tuesday, May 15, 2007
After the tone...
Harley's Rules for phone messages...
1.) Keep it simple. Just the essential information please.
2.) Leave your number twice, once at the beginning of you message, and again at the end.
3.) Speak more slowly than usual. Especially if this is your first contact with the person you are calling. Otherwise, your listener might wonder why you want to talk about your felicias when you are calling from a company that handles internet stuff.
example: "HimynameisJaneSmithI'mcallingfrominternalcompanywehandleVOIPandpandasandallsortsofotherthingsthatI willtellyouaboutrightnowandIwasreferredbyinmiricompanypleasecallmeat8005551289sowecandiscussourfelicias"
example: "Hi. My name is Jane Smith. I'm calling from Internet Company. My number is 800-555-1289. I was referred to you by Another Company because we provide VOIP services. Please give me a call and we can discuss our options. My name again is Jane Smith and I can be reached at 800-555-1289."
See. Not so hard is it?
Thank you, and have a nice day.
1.) Keep it simple. Just the essential information please.
2.) Leave your number twice, once at the beginning of you message, and again at the end.
3.) Speak more slowly than usual. Especially if this is your first contact with the person you are calling. Otherwise, your listener might wonder why you want to talk about your felicias when you are calling from a company that handles internet stuff.
example: "HimynameisJaneSmithI'mcallingfrominternalcompanywehandleVOIPandpandasandallsortsofotherthingsthatI willtellyouaboutrightnowandIwasreferredbyinmiricompanypleasecallmeat8005551289sowecandiscussourfelicias"
example: "Hi. My name is Jane Smith. I'm calling from Internet Company. My number is 800-555-1289. I was referred to you by Another Company because we provide VOIP services. Please give me a call and we can discuss our options. My name again is Jane Smith and I can be reached at 800-555-1289."
See. Not so hard is it?
Thank you, and have a nice day.
Monday, May 14, 2007
A Very Merry Un-Birthday to Me!
| Your Birthdate: January 19 |
 You don't just believe in love at first site - you've experienced it. You develop crushes pretty easily, but keeping your interest is another matter! You are very prone to love - hate relationships. Number of True Loves You'll Have: 1 Number of Times You'll Have Your Heart Broken: 1 You are most compatible with people born on the 1st, 10th, 19th, and 28th of the month. |
Friday, May 11, 2007
Fortunate Dragon
You are The Wheel of Fortune
Good fortune and happiness but sometimes a species of
intoxication with success
The Wheel of Fortune is all about big things, luck, change, fortune. Almost always good fortune. You are lucky in all things that you do and happy with the things that come to you. Be careful that success does not go to your head however. Sometimes luck can change.
What Tarot Card are You?
Take the Test to Find Out.
Thursday, May 03, 2007
Nearly a CATastrophe...
Meet Lynx (again).
He's a handsome fellow, isn't he? 14 pounds of stripey goodness. Three weeks ago, we nearly lost him. It is thanks to the good efforts of his vet, her techs and his own strong will to live that we didn't.
He got himself an urinary tract obstruction. The problem reached crisis point for several reasons. First, he's mainly an outdoor cat, so I didn't realize he wasn't urinating. Second, he seems to have a very high pain tolerance. On Thursday night he seemed fine, playing with Jaguar as usual. Friday morning he was hissing and growling for no apparent reason (never a good sign, but not always a sign of a life threatening problem). Friday night he was throwing up white foam and (finally) trying to pee (unsuccessfully) in the house. Saturday morning, he was comatose. Luckily, one of the local vets was open and told me I could drop him off (they were booked up, but would look at him between appointments). He was awake by Monday, although not eating. His bladder was so distended that the muscle tone was gone, so they had to express his bladder. I took him home Thursday, with two prescriptions. One of antibiotics and one of something to help repair the muscle. And instructions on how to express his bladder. Fun for all concerned.
He took the pills with a minimum of fuss. At first it was because he still wasn't feeling well, later it was because he's a reasonable cat, plus he got butter to help the pills go down. Cats seem, in my experience, to take pills much more readily if you explain to them why you want them to take the pill. However, even if they don't fight the pill, some cats like to see if they can fool you into thinking they have swallowed the pill and then spit it out once you let go of them (I'm naming no names, but if the stripes fit...). If you smear butter on the upper lip, when their body heat starts to melt it, they can't stand the greasy and lick it off, which forces them to swallow the pill.
Long story short... He's better. At the second follow up visit, the vet was concerned because his bladder is still sensitive to palpation (although empty at the time). She now wants a urine sample to see if it is infection or inflammation. After a week on Baytril (!), she's pretty sure it isn't infection. I don't want to put him on steroids (more pills, hurrah!), but I also don't want the white blood cells to build up and cause another blockage.
Aah. Cats. They lower the blood pressure.
He's a handsome fellow, isn't he? 14 pounds of stripey goodness. Three weeks ago, we nearly lost him. It is thanks to the good efforts of his vet, her techs and his own strong will to live that we didn't.
He got himself an urinary tract obstruction. The problem reached crisis point for several reasons. First, he's mainly an outdoor cat, so I didn't realize he wasn't urinating. Second, he seems to have a very high pain tolerance. On Thursday night he seemed fine, playing with Jaguar as usual. Friday morning he was hissing and growling for no apparent reason (never a good sign, but not always a sign of a life threatening problem). Friday night he was throwing up white foam and (finally) trying to pee (unsuccessfully) in the house. Saturday morning, he was comatose. Luckily, one of the local vets was open and told me I could drop him off (they were booked up, but would look at him between appointments). He was awake by Monday, although not eating. His bladder was so distended that the muscle tone was gone, so they had to express his bladder. I took him home Thursday, with two prescriptions. One of antibiotics and one of something to help repair the muscle. And instructions on how to express his bladder. Fun for all concerned.
He took the pills with a minimum of fuss. At first it was because he still wasn't feeling well, later it was because he's a reasonable cat, plus he got butter to help the pills go down. Cats seem, in my experience, to take pills much more readily if you explain to them why you want them to take the pill. However, even if they don't fight the pill, some cats like to see if they can fool you into thinking they have swallowed the pill and then spit it out once you let go of them (I'm naming no names, but if the stripes fit...). If you smear butter on the upper lip, when their body heat starts to melt it, they can't stand the greasy and lick it off, which forces them to swallow the pill.
Long story short... He's better. At the second follow up visit, the vet was concerned because his bladder is still sensitive to palpation (although empty at the time). She now wants a urine sample to see if it is infection or inflammation. After a week on Baytril (!), she's pretty sure it isn't infection. I don't want to put him on steroids (more pills, hurrah!), but I also don't want the white blood cells to build up and cause another blockage.
Aah. Cats. They lower the blood pressure.
Tuesday, February 20, 2007
Wicked moment...
I didn't have one. It was him.
He's a cat, you say. Cats are made of wicked moments. Well, yes, just not usually in my ankle.
Word of the day: Prolix adjective using or containing too many words; tediously long-winded. My posts tend to be prolix on a good day (to which you should politely protest that, no, no they are charming).
He's a cat, you say. Cats are made of wicked moments. Well, yes, just not usually in my ankle.
Word of the day: Prolix adjective using or containing too many words; tediously long-winded. My posts tend to be prolix on a good day (to which you should politely protest that, no, no they are charming).
Monday, February 12, 2007
Why? Because I can...
The Ocean
A Rock
A WaveAre you jealous yet? Probably not, as there is no you yet. Sigh
Soon, I will take pictures of knitting and crocheting and post those. Then, the non-existent you will really be jealous, because I get to create Pretty in the midst of powerful Beauty.
Word for the Day: Ort: a scrap or remainder of food (from a meal). I fed the ort to the dog. Was that so wrong?
Thursday, February 08, 2007
Elephant seals and others...
Because it's grey and chilly and I wish it would start raining again.
A common egret.
Oh. Of course.
December through February are elephant seal pupping months (followed by elephant seal breeding weeks). It's all fun and games until somebody rolls on a baby.
Mama and baby.
Hey baby, ready for some fun? Rawr!
Word of the day: apothegm: (noun) a concise saying or maxim. An aphorism. Example: When in doubt, pout. (I made that one up). If it ain't broke, don't fix it. (I didn't make that one up)
A common egret.Oh. Of course.
December through February are elephant seal pupping months (followed by elephant seal breeding weeks). It's all fun and games until somebody rolls on a baby.
Mama and baby.
Hey baby, ready for some fun? Rawr!Word of the day: apothegm: (noun) a concise saying or maxim. An aphorism. Example: When in doubt, pout. (I made that one up). If it ain't broke, don't fix it. (I didn't make that one up)
Tuesday, February 06, 2007
Whatever... and Roast Beef...
If I could figure out a focus for this thing, I might post more often. I no longer have the excuse of not having a camera, because I got one for Christmas. Just to prove it, here's a picture.
So there. Beautiful isn't it?
Here's another picture. Just because I can.
Cats! The black one is Jaguar, the striped one is Lynx. They are probably half brothers (same mother, different litters). They are alternately best friends and bitter rivals. Most of the time, if you see one, the other is not far away. This includes playing with the birds and other small animals that they enjoy bringing into the house. If they would catch the gopher that is playing hob with my front garden, I would be very happy. I wouldn't even complain very hard about the resulting blood stain. Or the next explosion of bird feathers and parts.Cats lower one's blood pressure. It has been scientifically proven. Although not by me.
Oh. Roast beef. The man invited friends over for Super Bowl Sunday. Only, instead of watching the Super Bowl, they played Gran Tourismo. It was highly amusing. The Friend (hereinafter referred to as Big N) brought his son (Little N) and his (Big N's, not Little N's) girlfriend (S). I was expecting S, but not Little N, not that it was a problem because I like kids in general and Little N in particular. Anyway, all of this has nothing to do with Roast Beef. Other than the fact that having guests gave me an excuse to make it. It's a super simple recipe (not that roast beef should ever be complicated, but that's another post for another time) that I got from Fine Cooking. The main feature of this recipe that was different from the usual was the use of dry white wine in the braising liquid for the beef.
In brief. You sear the beef (rubbed first with olive oil and sprinkled with salt and pepper, although you can skip this step with on ill-effects) in your dutch oven. When it's browned all all sides, set the meat aside and pour a combination of chicken broth and dry white wine (about two cups total) into the dutch oven and bring to a simmer (scrape up any bits of meat that stuck to the pan during this process), return the meat to the pan, add the herbs and vegetables (two carrots, cut in half widthwise; one onion, peeled and quartered; three (or more) garlic cloves, smashed; one bay leaf; three sprigs fresh time; three whole cloves or allspice berries) return to the simmer, cover tightly and cook in a slow (250 degree) oven for about four hours or until the meat is very tender, turn once or twice so the top of the meat doesn't dry out. When the meat is cooked, remove and set aside (tented with foil), strain cooking liquid into a medium saucepan, discard solids (or not if you have something better to do with them, like eat them up yum). Reduce broth to about half, add brandy (2 Tbsp), grainy mustard (1/2 tsp or to taste) and horseradish (1/2 tsp or to taste) and bring to a boil. Stir 1 tsp flour into 2 Tbsp sour cream, whisk into broth mixture and cook 5 minutes (or more) to thicken slightly and combine flavors. Slice the meat, serve with gravy and whatever side dishes you like (in my case, mashed potatoes and a spinach and mushroom "braise"). Yummy.
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