There is nothing else like it in the world to prepare youself for being truly regarded by your kitten for the first time. Lucy looked me straight in the eye today and wouldn’t let go. For some reason, an exchange of an indescribable something took place, and I’m still not sure who came off best. There is still something wild, ancient and wise that hasn’t been completely bred out of cats, least of all Bengals.
I’ve been on migraine meds today, so maybe that’s all it was.
Why is it that cafes can never get corn fritters right? They always try and add all these other things, make them far too thick, fail to cook them for long enough, burn them, and so on. Corn fritters are a basic foodstuff, a simple yet noble testament to the pleasurable but delicate flavour of corn. They should not be sullied with bacon or diced capsicum, overpowered with twelve herbs and spices, or made out to be more than what they are and what they do best. To that end, I propose that the simplest possible recipe is still the best:
- 2 eggs
- 1 cup of milk
- 1 ½ cups flour
- ½ tsp baking powder
- one 400 g tin whole kernel corn
- salt and pepper
Beat eggs and milk until frothy. Stir in dry ingredients until a thick pourable batter is formed, then stir in the drained corn kernels. Fry spoonfuls in butter over a medium heat. Serve immediately.
After a a few weeks of settling in, I thought I’d give some clicker training a go with Lucy, Destroyer of (Laptop) Mice.
In a word, astounding.
I’m only peripherally familiar with operand conditioning, but I bought and am following Karen Pryor‘s Clicker Training for Cats book. I started on Sunday with loading the click with chicken liver treats. After 5 clicks she had cottoned on and 10 clicks later she was targetting a biro with her nose and I could lead her around the room with it. 5 more clicks and she was giving me high fives in the air with her paws. This all took less than five minutes!
Now it’s Wednesday and she’s quite reliably giving high fives, coming when called, sitting and staying on her spot and getting down from the table on command.
For some obscure reason teaching her to switch the light off on command and to play the piano are high on the list…
- Two 150g salmon fillets
- Two large field mushrooms (at least 10cm across)
- 1 large head of broccoli
- 150g spinach
- 1 spring onion
- 1 glass of white wine
- 1 clove of garlic
- 1 sprig of rosemary
- A few capers
- 2 anchovy fillets
- 1/2 cup of sour cream
- dash of milk
Mash anchovies, garlic, rosemary and capers in a mortar and pestle to a paste. Stir in sour cream and enough milk to make a good sauce consistency. Set aside to allow flavour to infuse.
Steam the broccoli for 5-6 minutes. Meanwhile, chop the spring onion and saute in a pan with a little oil, salt and pepper. Add the mushrooms to the pan, stalk-side-up, add the wine and cook covered for 2-3 minutes until just tender.
Place the mushrooms on heated plates stalks-up, and assemble the spring onions and broccoli on top of each mushroom. Keep plates warm.
Meanwhile, steam the spinach, and add the salmon fillets to the pan skin-side down to cook for 2-3 minutes, and 1 minute on the other side.
Pile the spinach on the vegetable ensemble, and place the fillet on top of that. Drizzle any liquid from the pan over the food if desired.
Garnish with the sauce prepared earlier and serve.
Beautiful Bengal kitten arrives this week! She hasn’t got a name yet, so suggestions are welcome. I’ve cobbled up a kitten name suggestor-tron here.