Even My Cat Thinks I’m Creepy

With Dia de los Muertos rapidly approaching I’m thinking a bit about death and my beloved dead and how the death of my current loved ones might effect me. My cat Shirley is getting old. Not the kind of old where I’m worried about her making it to the litter box, but the kind of old where the other cats are picking on her and she yells at me a whole lot. Today I got to thinking, what would I use on a Muertos Altar to represent her. I guess I’d put out some gushy food, but what artifact would I have? What is my favorite thing about her? And then my creepy brain kicked in and I thought, “Maybe I should have her adorable pink tongue preserved in a jar.” Half the time when I’m telling her something it is, “You’ve got a pink tongue.” Her grey fur, black nose, and golden eyes don’t belie that sweet little pink tongue and it really is my favorite thing, especially since I only get to see it while she is giving my my daily dose of yelling.

Later I was relating this to Dave, who is totally used to me being creepy about the things I love, while Shirley was in the room. She casually walked away and right when I said, “I think I’d want her little pink tongue in a jar” she turned around, sat down, and gave me the most cutting look she is capable of (and this cat is capable of great sarcasm). Yes folks, even my cat thinks I’m creepy.

And now that I’ve chased off any potential readership I might have had, Happy National Cat Day everyone! I suppose its good to get this sort of thing out of the way early.

Update: Maybe I was prescient. Maybe I knew that what I thought was a cold was actually terminal cancer. I had to have my sweet Shirley put to sleep on November 11. I did not keep her little pink tongue. I miss her terribly still.

A Burgundy Sort of Day

Today apparently had a color theme for me. I made braised red cabbage and sported my beautiful new oxblood moto jacket, then ended the day by drinking a glass of red wine.

I’m seriously so excited about this jacket. I’ve been wanting one for no less than 6 years and stalking them on eBay for just as long. Wardrobe staples like this piece are something worth waiting for the exact right one at the exact right price and it finally came together for me. Wanna see?


Well, the jacket is a little hard to see in this bus selfie, but trust me, I will be wearing this often.

And then there was the braised cabbage. Dave’s got his Pilates class on Monday and Wednesday, so we get home at different times and both with a voracious hunger. I’ve been working on the habit of prepping something in the crockpot the evening before, then putting the crockpot liner into the heating element in the morning. I thought this cabbage was strikingly beautiful.


And the finished product wasn’t too shabby looking either.


The recipe is from OhMyDish, but instead of doing a two step process I simply added everything to the crock all at once. I’m excited that I get to eat it again tomorrow, and that’s always a good sign.

First Post and Dirty Dirty Rice

I snagged this recipe from The Kitchy Kitchen in a post that was mostly about Gumbo, but Dave has been begging me for more rice dishes in our lives so I decided to expand my repertoire. This is seriously nomish. Of course, I could not use jalapenos when there’s green chiles in the house, so I subbed three roasted seeded and peeled chiles for the jalapeno.

Hey! I guess this is my first post here! I kinda wanted something more exciting, but this will have to do.


2 cups long-grain rice (Carolina, basmati, jasmine, etc)

2 cups chicken broth

1/2 pound raw chicken livers or giblets

3 slices of bacon, chopped

1/2 pound ground pork

1/2 pound ground beef

1/2 cup finely chopped celery

1 medium green pepper, chopped

1 jalapeño pepper, stemmed, seeded, and finely chopped

2 1/2 cups onion, finely chopped

2 garlic cloves, minced

1 teaspoon chili powder

1 tablespoon dried oregano

1 teaspoon of cajun seasoning or to taste

1/4 cup chopped green onions

1/4 cup chopped parsley

3 dashes worcestershire sauce

Place the rice and 3 cups of water, plus 1 cup of the chicken broth in a medium pot over medium high heat.  Bring to a boil, cover, and turn down to a simmer.  Cook for about 15 minutes, or until the rice is tender and has fully absorbed the liquid.  Remove the pot from heat, remove the lid, fluff the rice with a fork, cover with the lid again, and set aside.

While the rice is cooking, place the chicken livers in a food processor and pulse several times to finely chop.  Set the livers aside.  In a large pan (I used a dutch oven) over medium low heat, cook the bacon until just crispy.  Add the ground pork and beef and increase the heat to high. Brown the meat for a few minutes before you start stirring, so it gets nice and crisp.  Add the celery, green pepper, jalapeños, onions, garlic, chili powder, dried oregano, and cajun seasoning. Continue cooking for another 5 minutes, or until the vegetables start to get tender and brown.  Add the minced liver and cook for a few minutes more, stirring to combine.

Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon to get any brown bits stuck to the bottom. Turn the heat up to high and cook until the liquid has reduced, about 3 minutes.

Turn off the heat and add the green onions and parsley. Add the rice to the pan, stirring to combine.