Any size, any kind, any time there's a box around, she is in it! 
As you can imagine, she is a tremendous help at Christmas decorating time! Now it's time for 2 Cat Tuesday -- I just thought of it last night while photographing 2 cats! And, yes they do spend a lot of time looking out the porch door! I'm certain this won't be the last porch door picture!
Since we ate so much for Thanksgiving week I wanted to make something a bit lighter. I had two acorn squashes that needed to be cooked so this is what I came up with to make for dinner.
Here is the recipe that I was inspired by -- with my changes in red!
Acorn Squash and Corn Stew
Inspired by The Border Cookbook
3 tablespoons olive oil
1 medium onion, chopped (I used 2 medium onions)
2 garlic cloves, minced (I used 5 garlic cloves)
1 pound (about 2 1/2 cups) peeled, cubed acorn squash (I don't know how much my 2 squashes weighed but I did not peel nor cube them. I cooked them whole in the microwave for 8 minutes, after piercing them with a fork 4 times as suggested on the sticker which was on the squash.***)
1 1/2 cups (about 1/2 pound) green beans, sliced in 2-inch lengths (I used frozen french green beans "haricot verts" from Trader Joe's.)
1 cup corn kernals (fresh off the cob, or frozen)
2 small tomatoes (Italian plum tomatoes work well), diced
1 mild green chile, fresh or frozen, chopped (For both the chile and tomatoes I used one can of Red Gold Hot Petite Diced Tomatoes with Green Chilies)
1/2 cup vegetable stock (I used a ladle-full of my turkey stock from yesterday's turkey soup)
1 can Great Northern Beans, drained and rinsed
1/2 tablespoon wine vinegar
Salt and freshly-ground black pepper, to taste
1. Warm the oil over medium heat in a large, heavy-bottomed skillet. Add onion and garlic and saute for a few minutes, until onion begins to soften.
2. Add squash, green beans, and chile and saute for another 5 minutes. Add remaining ingredients, cover skillet, and reduce heat to medium-low. Simmer mixture for 30 minutes, until squash and beans are very tender. Cut the ***cooked acorn squash in half and remove the seeds. Fill the center with the vegetable mixture and some shredded cheese. Serve warm.
Serves 6 more like 2 for a main dish
Today is my mom's birthday. Sometimes her birthday is on Thanksgiving. No, we are not saying anything about her age but years ago she found this recipe for Turkey Noodle Soup using the carcass from the holiday bird. So, we usually make it every year after Thanksgiving. I'm making it today on her birthday but will have to freeze some for my mom and dad to have when they come to visit. Or maybe we'll have another Thanksgiving and make more soup with a new carcass!
Anyway, here is the recipe:
Willow and China Cat were discovered plotting
We have been in this carriage before.
He seems to be very laid back and just enjoys riding around the city!
They were actually both washing their front paws at the same time. I couldn't believe that I had my camera with me and got the picture.
The recipe came from other relatives down by New Orleans. 
Then of course we have all of the other necessities for Thanksgiving: 
vegetables, rolls, cranberry sauce, gravy and pumpkin pie for dessert.
And my SIL did the incredible job of carving the turkeys.
Last we have the carcass bones which will be made into Turkey Noodle Soup.
~~~~~~~~~~~~~~~Willow~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~ China~~~~~~~~~~~~~~~
This Lasagna Soup is from "Simply Soups & Spectacular Sides" by Cuisine at Home and it was great. This is the first recipe that I have made from this book. 
She was so cute that I had to take her picture.
Then she heard the door open.
It was nothing that concerned her so she eventually went back to sleep.
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HOORAY -- We did it today!!!!!
