Little Kitten

 

My husband. George. We’ve been married thirty-nine years and he still surprises me, astonishes me. We have history, we went to the same high school, started dating right out of high school, went to TCU together, got married right after I graduated in 1978. We know each other.

So last weekend, Labor Day weekend, we are sitting at the kitchen table drinking our morning tea and George says ” I have something to tell you.” “Okay”, says I, not expecting anything earth shattering, but we do have a project pending (the sale of my mother-in-law’s house for her). I was expecting a problem with that.

“Do you remember the story of Ferdinand the Bull?”, he asks. “Yes.”….I said slowly. “Did he have a friend?” “No”, I said, “He was rather solitary, he just like sitting and smelling the flowers.” “Well,  I need you to see something down at K.J.’s pasture.” Now, I’m slightly alarmed. K.J. is our thirty-year-old horse. He had been really ill last year but has recovered and is fat as a pig and doing great. Then it hit me. “You’ve adopted a cow?” I asked, thinking I’m in a scene from City Slickers. Our neighbor’s cows have broken through the fence before. “No.” he said, looking down.

“What?” I looked at him. “K.J. has a friend.” ” WHAT IS IT?”, I ask. “A cat.” he says. ” A black cat.”

I laughed. I laughed until I cried. You see my husband is really allergic to cats. We live in a country house that we bought from my dear Aunt, who had thirty-five cats. She was the cat lady you read about. Thirty-five. Twelve in the house, seventeen in the garage and six in a pen in a corral. She loved them to a fault. Enough said. George took a year off from work when we bought this house, completely gutted, repainted and refurbished it before we could live in it. He’s really allergic to cats. We can’t have a house cat.

We’ve been through this scenario before, by the way. The twenty acres where K.J. is pastured is separated from the acreage our house is on. It’s a short drive down the county road from our home, but isolated enough that people dump things on the road. Like cats. There is a particular brand of cretin that thinks it is ok to dump defenseless kittens or old dogs in the country and that somehow they will survive. Or they just don’t give a damn and they think starving defenseless animals is a thing that people do. There is a hell waiting for folks like that. My husband is not one of those people. The last time it was a box of four kittens that someone left in the drive to K.J.’s corral. They were weaned, but just barely. They stayed in our garage until we could get them built up enough to stay around the yard. We vetted them, neutered and spayed them and kept each one as safe as we could. Our population of coyotes and owls got them one by one. It is heartbreaking, but they had a happy, well-fed cat life while they were here as loved country cats, catching field mice and our pond frogs and the occasional lizard. I started feeding another stray cat that presented us with two kittens and years of love, so I’m guilty too.

But at the moment we were a cat-free family. Until now.

“How long has he been down there?” “Three months.” This what I mean about my husband surprising me. He has been feeding this kitten on the sly for three months because he didn’t want to tell me. After I could catch my breath from laughing again I asked, “What’s his name?” “Little Kitten.” he says.

We’re going to have to work on that. I think Ferdinand. Welcome Ferdinand.

 

 

 

 

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Mom’s Dressing

Mom’s Cornbread Dressing.

“Why is the dressing green?” my husband whispered in my ear. It was his first Thanksgiving dinner at my parent’s house. “Sage, my dear, the spice of the gods.” I whispered back. One or two big aluminum foil pans of the slightly green, spicy dressing, redolent with black pepper, onions, salty bits of giblets and turkey pan drippings scented my mom’s house every Thanksgiving and Christmas. I don’t know where she learned to make her dressing, she did not talk about cooking with her mom, but Lord it was good. There was no written recipe, but I watched her make this so often and tasted it for her so many times that the making of it is imprinted on my DNA. She would tell us kids, “Come taste this for me and see if it has enough sage.” knowing full well it was perfect; she just wanted to see our eyes roll back in our heads like sharks at a feeding frenzy.

Why is it that every daughter tries to recreate the taste of their mother’s cooking? I think it is one of those rites of passage that define us a family. So for this Texas girl, I try each holiday to recreate that taste, with maybe a little less sage in deference to my husband’s palate. dsc00256His contribution was this knockout smoked turkey breast. But that recipe is for another post. So this year, in my mom’s honor, I pass along the recipe as I remember it; simple in its ingredients, but layered with deep, happy memories of family gatherings. I took pictures and promise I got no kickbacks from the manufacturer’s presented. Substitute as you choose. I try to make the cornbread and the bisquick (mom called this bread pone) the day before the meal. Fresh breads are too moist and will gum up your dressing.

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Get a big turkey roaster-size aluminum pan and break up the cornbread and bread pone into crumbs. dsc00248In a small pan, cook the turkey giblets in enough salted water to cover with a roughly chopped onion, a stalk of chopped celery, a bay leaf and some pepper corns. Peel away any tough parts and chop the turkey giblets. Set aside.

In a small skillet, melt a stick of butter and sauté the chopped onion until tender and translucent. dsc00251Pour the cooked onion and butter over the bread crumbs. Add the chopped turkey giblets. If you have roast turkey drippings, pour them in too. Add at least one half container of sage and salt and pepper to taste.

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Mix enough of the chicken stock to moisten the mixture to the consistency you like. For me it takes one or two cans of chicken stock. When you mix this dressing, you have to use your hands. You cannot feel the consistency of the dressing through a spoon. Don’t be rough, as Emeril Lagasse says “This is a food of love thing.”

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Bake in a 350° oven for 30-45 minutes. There should be just a browned lovely crust on the top. I did not take a picture when it came out of the oven (duh). Too busy eating. I’ll update it with one at Christmas.

Ingredients:

2 packages of Bisquick

2 packages of yellow cornbread mix (not sweet)

2 cans of chicken stock

1 stick of butter

1 large onion, chopped

1 or 2 bottles of powdered sage

salt and pepper to taste

Turkey giblets cooked and chopped

 

Chocolate Chips

Semi-sweet_chocolate_chipsLooking over the top of my screen I see my husband of almost thirty-eight years is washing dishes. He does the dishes every day, by hand. We have a dishwasher mind you, but he says he gets them cleaner. You have to love that.

We have a routine, he and I, on the weekends and on school holidays (this is spring break). We have our morning coffee at the kitchen table and watch the birds at the feeder in our backyard. Baileys in my coffee (on weekends and holidays only…or else I wouldn’t be working) none in his. No computer during this time. We talk. Then he does the dishes. And I blog or surf.

He’s retired from a career in teaching now, but I’m still teaching. So every morning, we have coffee together and sometimes he packs my lunch…like Friday, where in addition to the leftovers in the  plastic tub; he gave me a baggie full of chocolate chips.

How do you know you married the right man? When he gives you a baggie of chocolate chips in your lunch and you are a teacher…the day before spring break starts.