Tuesday, January 30, 2018

Loki, aka bobble head

Have I mentioned that Steve and I have 4 cats now? I know the Facebook world knows this fact, but I'm very sure that my blogging world does not.  The way we came about getting an additional two cats is interesting but not up for discussion right now. Let's just say that the two boys that joined our household are a JOY to have and I'm grateful we got them.

Loki, the youngest in our group and one of the orange tabby boys, is nicknamed bobble head.  He is just barely 2 yrs old and he loves to play with everything. He keeps his head moving, making sure not to miss a thing.  He lets us touch his paws, play with the pads of his feet, rub his belly, anything really just to keep all the attention.   He is our little lover. 

Whenever anyone isn't feeling well, he is the nurse in charge.   Loki will hardly leave the side of the designated patient.  If you're in for a full day of bedrest, he's got your back - literally.   He loves to lay sprawled out all along your back.  With me, he loves to lay on my hands when I am sleeping and one of his favorite spots with Steve is curled up at the top of his head.

Steve had surgery on his hand yesterday and Loki spent all night next to Steve.  As soon as I brought Steve home he's had a ginger shadow following him.  

Habi on the bottom and Loki sprawled out over the top.

Loki is such a sweetheart and both of our girls (kitty cat girls) love him, too.  Bobble head thinks that he's a vampire.  One of his favorite tricks is to pounce on any of the other three cats and bite them in the neck.  The girls find it funny, while Loki's brother, Habi, gets positively ticked off and usually some form of cat wrestling gets started.  There's rolling and hissing and more rolling and running.  The funny thing is, the only one upset is Habi.  (Little brothers are so annoying, aren't they, Habi?!)  The girls usually whack Loki in the head with a paw or run away, which leads to room to room tearing around for several minutes. They love it!

We have a wonderfully fun and happy household.   We are evenly divided, too. Three girls and three boys. Steve was outnumbered for awhile there, but the addition of the boys quickly evened things up.
 ...but if anyone asks, no, we don't need any more cats. This is plenty! 

Have a great day!

Sunday, January 28, 2018

Bacon and Green Onion Pasta Salad

We've been making this pasta salad for a few years now and it's absolutely delicious.  In the original recipe it calls for a dozen slices of bacon.  I commented on the blog post to see if it was a mistake, as I couldn't imagine anything needing 12 slices of bacon but I was assured that it was not a mistake.  Steve and I use thick sliced Wright Brand Bacon and I know I haven't used a dozen slices, but I bet I've used 9, because that's what my tray holds.  OK Maybe only 8 slices makes it into the pasta, I'm sure we sample a piece.

Eating has become a chore of late, for me anyway, because I have discovered that I am extremely sensitive to MSG and its counterpart Free Glutamic Acid.  I will be talking more about it in future blog posts, but for now I'm putting it out there -- this dinner, however, is nearly perfect.  We added some crunchy veggies on the side, extra cucumbers, some sweet peppers and fancy tomatoes. The pasta has balsamic vinegar in it and can be a trigger for some people as it's fermented, but so far I haven't had any problems with it, except when it's been heated.  So if you have a sensitivity, do not mix the vinegar into the hot pasta -- let the pasta cool first.

Bacon and Green Onion Pasta Salad
adapted from Erren's Kitchen original recipe

  • 9 strips applewood smoked bacon, thick sliced, cooked and chopped
  • 1-16oz box Cavatappi pasta, cooked and drained
  • 3-5 green onions, sliced into rounds
  • 1 cup chopped cucumber
  • 1/2 teaspoon mustard 
  • 2 Tablespoons balsamic vinegar
  • 1/2 cup mayonnaise plus more to taste, if necessary
  • 1/2 teaspoon salt
  • Freshly ground black pepper, if desired

In a large bowl combine the bacon, pasta, green onions and cucumber.  In a small bowl whisk together the dressing - mustard, balsamic vinegar, mayonnaise, salt and pepper.  Pour the dressing over the salad and stir to combine.  Cool in the refrigerator a few hours before serving.   Store in the fridge, covered for up to three days. 

Have a great day!