Spike William is our new kitten and he was born January 30th, 2013.

Saturday, June 23, 2007


With heavy hearts, we must say goodbye to Chatham. We just met him at his 20th birthday party and our thoughts and prayers are with his beloved Cat Couch and Salem and Dad...
July 1st "Pet's Garden Blog" is hosting Weekend Cat Blogging #108

Wednesday, June 20, 2007

Kashim and Othello's Contest

Kashim & Othello are having a contest
about the cutest cat picture ever. This is our entry.
We think that this is a “cutest picture ever”
because what is cuter than kitties snuggling together while enjoying a nap?!?!
And as sister-cats we truly love each other!

Sunday, June 17, 2007

Happy Father's Day Big Janitor

And not only is it Father's Day
but it's time for Weekend Cat Blogging #106
over at A Byootaful Life.
Check out all the weekend kitties and Puddy
who was very industriously cleaning off a camera strap.
What kitty doesn't like a camera strap?

Mushroom Risotto

Happy Father's Day to all of the fathers out there!

RDG loves rice of any kind, particularly risotto. So that's why I'm posting a risotto for Father's Day that I recently made when he was craving risotto. This one was in Gourmet magazine from April 2005 and it is really good!
The only change I made was reducing the final 5 tablespoons of butter in step 3 down to about 3 tablespoons. I froze the reserved three cups of risotto to make either one of the two suggested recipes, Arancini or Risotto Cakes. I'll probably make the Arancini because it has mozzarella cheese inside! Since we had almost three meals out of the ri
sotto, I wanted to keep the rest frozen when I am in the mood for risotto again!
Notes: This recipe serves 4 as a main course after you set aside 3 cups to make the Mushroom and Mozzarella Arancini or the Mushroom Risotto Cakes. Otherwise, it serves 6.

1 Oz Dried Porcini (1 Cup) (28 G)
3 3/4 Cups Hot Water
5 1/4 Cups Reduced-sodium Chicken Broth (42 Fl Oz)
1 Tablespoon Soy Sauce
1 Tablespoon Olive Oil
3/4 Stick Unsalted Butter (6 Tablespoons)
1 Small Onion, (1 Cup), finely chopped
2 Garlic Cloves, finely chopped
3/4 Lb Fresh Cremini Mushrooms, trimmed and thinly sliced
1 Lb Arborio Rice (2 1/3 Cups)
2/3 Cup Dry White Wine
1 Oz Finely Grated Parmigiano-reggiano (1/2 Cup)
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/4 Cup Chopped Fresh Flat-leaf Parsley
Parchment Paper (if Reserving Some Risotto for Another Recipe)
Garnish: Parmigiano-reggiano Shavings

1. Soak porcini in 1 1/2 cups hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 2 1/4 cups water to pan and bring to a simmer.

2. Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

3. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted.

4. If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap.

5. Stir parsley into remaining risotto and serve immediately.

Servings: 6

Notes: This recipe serves 4 as a main course after you set aside 3 cups to make the Mushroom and Mozzarella Arancini or the Mushroom Risotto Cakes. Otherwise, it serves 6.

Cooks' notes:
• To quick-chill the 3 cups risotto, spread it on a parchment-paper-lined baking sheet and cover with another sheet of parchment. Cool to room temperature, then chill until cold, about 30 minutes.
• Risotto keeps, covered and chilled, 4 days.

Makes 4 to 6 servings.

April 2005

Epicurious.com © CondéNet, Inc. All rights reserved.

Sunday, June 10, 2007

Somewhat Sleepy Sunday

Willow and China Cat had been sound asleep
until they heard a noise outside the window.
There was a bird chirping in the hanging basket of flowers
by the front door.
There were also a few squirrels on the lawn.
Great view for cats!
After only a few minutes of watching the bird,
they curled up and went back to napping.
Be sure to head over to Upsie's
who is hosting Weekend Cat Blogging at What Did You Eat?

Wednesday, June 06, 2007

Saturday, June 02, 2007

Temptations, Please...

This has become a favorite place for the cats to congregate.
Behind the glass in the entertainment center
are two bags of Temptations.
They sit right there in front of the door looking at me...
and looking at the Temptations... Starting to get a little vocal... "Come on - You know what we want
and we would like Temptations NOW!"

Meanwhile, the Lovely Luna is hosting Weekend Cat Blogging #104 at Catsynth.
And Justin's Random Thoughts is where you'll find the 166th Edition of Carnival of the Cats.

Big Green Egg Ribs

Last Sunday RDG barbecued ribs in the Big Green Egg. We got them from Soulard Farmer's Market Saturday morning. This type of beef rib is often called Dinosaur Bones because they're huge. They were very inexpensive compared to the more commonly barbecued pork ribs. As they are very fatty, they are best barbecued for long periods of time at low temperatures or braised. All you have to do according to RDG is "wash them, put on a dry rub, throw them in the Big Green Egg for about 10 hours and then boom!"
To get a little more technical than RDG,
after washing and drying the ribs,
he used Penzeys Spices "Galena Street Ribs & Chicken Rub".
This rub is an authentic and traditional Southern-style seasoning,
with hints of sage, nutmeg and cayenne.
Penzeys considers it one of it's best blends. RDG received this spice,
along with three others, from his nephew on his birthday.

He put the 3 slabs of ribs into the Egg
and smoked them with hickory chips
(which had first soaked in water for one half hour).
He shut the lid and left them in there to smoke for 10 hours
kept at 200 degrees. He mentioned that next time he does 3 slabs,
he will let them smoke longer - maybe 14 hours.

Here are those lovely smoked ribs.
And, of course, here is the Big Green Egg. It's not in it's usual position however due to the fact it poured down rain for most of the day.

Memorial Day Parade

This is from Memorial Day.
We always go to Jefferson Barracks National Cemetery,
usually on Sunday morning.
That is when the boy scouts in the area put flags up
by every grave stone in the cemetery.
There are a few graves there of people we have known
that we always bring flowers to place on their graves.
This year we went on Monday morning
and we were just in time to see this parade of veterans.
It was very moving. They had a ceremony afterwards.