Looking for something easy and healthy to make for dinner tonight? This is my own recipe, and was developed from the fact I messed up and didn’t get the right ingredients for another recipe from the store. It was late, and I just needed to cobble together something from what I did have in the refrigerator. The result was absolutely delicious.
To forestall the inevitable trolling (and boy, have I experienced a lot of that!) I must state that I unequivocally refuse to exploit my cat. Yes, I did turn down two offers for Spock to endorse cat products, and no, I am not crazy. I have always considered people who would exploit their kids or their pets for personal monetary gain to be several shades of despicable. That said, now the furor has died down, I now have a community of about 7700 followers who are very interested in the pictures I post, and the messages I’m giving. I have to do something with this.
Ever wonder what it’s like for those involved when you see something Trending and Viral? Last week, I was a happy retired lady, lunching with friends, painting for fun, and my biggest worry was the declining health of my mother in law. Then the article in our local weekly newspaper ran. My life changed instantly. And not for the better.
Cue the scream.
It all started out as a bit of a lark. Sure – run a fun fluff piece in the weekly newspaper. Agree to a local late night news story as a favor for a friend?
First, you start off with a very smart cat. Then you put him in front of a camera, with a nice cameraman who doesn’t mind having his tripod, bag and camera thoroughly sniffed, and a reporter who thinks he’s the cutest thing she’s seen in years Then you let him do his thing. How do I know? I just did it. With my own cat.
I’ve always viewed my life as a book – when one chapter finishes, the page turns, and a new one starts. This time last year, I was desperately trying to get on my boss’s calendar so I could let him know I was resigning. It would take me 3 weeks to pin him down, a fact that still gives me a chuckle. Fast forward one year, and I’m happily working on what is now my next career.
It’s been a challenging year. I’ve been visible. Then I wasn’t. Then I was again. I felt like the Cheshire Cat at times.
It was a year of Firsts, Lasts, and Never Agains. Lots of stuff has happened, and I’m still trying to process it all. Other than the year our son was born, I can’t remember any time that had this kind of upheaval. I hope it’s an anomaly, and not a new normal.
I don’t know about you, but I absolutely hate the traditional pumpkin pie that always appears on Thanksgiving. About 30 years ago, when I started to really experiment with cooking, I realized it was the consistency of pumpkin pie that bothered me, not just the taste. I then made it my mission to find something that was unusual and then adapt it from there. This particular recipe is the final result – it combines toasted pecans and rum for a rich, nutty flavor, and with heavy cream instead of the traditional evaporated milk, it has a nice consistency that is fluffier than other pies. The ginger adds a bit of interest, and cuts the squashy taste of the pumpkin. Our problem was solved. Deliciously.