Showing posts with label Dirac the Kitten. Show all posts
Showing posts with label Dirac the Kitten. Show all posts

Thursday, 23 January 2020

Euthanasia of Dirac, The Older Of Our Two Beloved Cats

Dirac's kidney insufficiency when it recently was diagnosed after three months of various puzzling illnesses, including the highest temperature the Vet had ever seen and a front leg's abscess the size of a ping pong ball, logged in at a quality-of-life-destroying sixty five percent.

Dirac being only five years old made his developing the disease unusual as it is seen typically in much older cats. In any case, it is mostly a hidden sickness. As the damage spreads, super cells, nephrons, take on the burden of purification until they, too, give out, and that's when pronounced symptoms appear like bloody vomit, loss of appetite/weight, lacklustre fur, lethargy, excessive urination, and disorientation. The earliest symptom is gradually increasing thirst which was not easy to note in Dirac as he went outdoors a great deal. A cure is not possible, only a treatment consisting of three days of IV to lessen the accumulated toxins that his kidneys are no longer able to filter. He spent the nights with us, but his vein was kept open via a device and bandaged until the treatment was finished. He improved for a week during which he went out to sniff out intriguing smells and climb trees, manicuring his claws with great enthusiasm all the time looking at me with bright eyes. He again deteriorated to the point where he stopped eating and couldn't walk in a straight line because his eyes no longer tracked his head movements.

Before we brought him to the Vet for the last time, we had discussed euthanising Dirac and continued to so while he was in his carrier letting out feeble cries from time to time in the back seat. When asked how much suffering he was experiencing, the Vet stated that no one knows exactly how much, but since his quality of life was so diminished, that he without a doubt was suffering. I also kept in mind that one Vet had written on the Web that constant tail waving in cats, unlike dogs, is the equivalent of crying in humans; the last two days Dirac's tail never stopped wagging. She informed us of the enormous damage his kidneys had sustained and that the positive effects would last just a week, necessitating repeated bouts of the invasive treatment.

Once those two aspects were made clear, The Calm One and I nodded in silent agreement that Dirac would be euthanised as soon as possible. She put him to sleep while we gently touched him as we wept. Then The Calm One remained and I left to wait in our car while she finished administering the second injection, the one to stop his heart. As I saw The Calm One approach, he was dangling the empty carrier, the carrier in which he had carried Dirac so many times in the past three months. His face was marked with anguish but his step with determination. To do the right thing is never easy. 

I have decided not to post a photo of our beautiful boy when he was healthy as the biggest ordeal for me was to see him get progressively and irreversibly unhealthy of which I had the hardest time to accept though I eventually did. He was sick, very sick, when we authorised his death. What I want to remember is despite his bad state he died in dignity, with our loving him to the end (we placed our caressing fingers as close to his nose as possible so perhaps he could smell our scent and know it was us, that he was not with strangers) and the Vet calmly, expertly ending his misery. That scene will be lodged in my memory always. The following day I remarked to The Calm One that I felt remiss I was no longer offering constant care to Dirac, to which he replied, that by ensuring him a peaceful death, I fullfilled an important aspect of that care.

Our three-year old cat, Eli, bounds with energy and loves his food. Cats are marvels.

Wednesday, 25 March 2015

Asparagus & Bresse Bleu Grilled Sourdough Rye Sandwich

Since asparagus season started, I been known to create a recipe just before falling asleep in case the next day gives us some spears from our patch. Basic grilled cheese is a staple chez nous so before entering dreamland one night, I conjured up an image of tender asparagus and creamy Bresse Bleu encased in buttery, grilled sourdough rye. Served piping hot from the skillet, it is a vrai régal for when I sit down to lunch after a morning potager session.


Bresse Bleu was created in the 1950s as a competitive response to Gorgonzola because that venerable Italian cheese which has been made since the 11th century was becoming popular in France.  Though similar to Brie, not only does Bresse Bleu have delectable blue veins but contains less fat because it is made from skim milk.

This gorgeous, creamy mound contains 15% fat versus 22% of regular Brie

In general follow instructions for my basic grilled cheese which are here. Instead of using grated cheese, place slivers of Bresse Bleu on a slice of bread then top with spears. For thick asparagus, halve them vertically. Cook the spears first by covering them with a small amount of water in a skillet.

Fresh!

There are about two more weeks left for harvesting as our young bed needs limited picking so it can sustain a full harvest next season which will be eight weeks.

Brave, emerging spears

By then there will be rhubarb to harvest!


The double daffodils have taken over from the earlier blooming trumpets.


Species tulips are just beginning to flower.


Since Dirac the kitten loves to hoover our not-always-pristine kitchen floor for scraps, he often licks his nose to extend his culinary pleasure.


À la prochaine!

RELATED LINKS

Bresse Bleu is one of the many cheeses mentioned in Monty Python's famous cheese shop sketch
Best way to store asparagus

Wednesday, 18 March 2015

Asparagus Harvest Begins!

Since I am spending as much time as possible in the garden, our well stocked freezer continues to nourish us. Today its offering is borscht with beef and onion dumplings.

The Polish version of borscht consists of a clear, ruby broth

This outstanding recipe was given to me by The Calm One's mother and can be found hereOur family tradition calls for making large, and I do mean large, dumplings!

That's a sliver of porcini mushroom on the lower left

Harvesting the asparagus was dutifully delayed for the last two seasons, because that time was needed to strengthen the plants which will allow abundant production for up to twenty years. However, the present picking will be limited to four weeks. Next spring it will go on for the full eight. Once simmered tender in a small amount of water in a skillet, the spears are sliced into pieces and added to scrambled eggs and pasta or just eaten by themselves with some help from butter and lemon juice. Their fresh taste is incomparable.


The emergence of the first seedlings is a major, smile-producing event for me. The tomato seeds sowed indoors about a week ago are now on that vigourous path that annual veggies embrace, going from a tiny seed to a plant producing its own seeds for the next generation.


Don't tell the chitted, early-season seed potatoes that their garden bed is not yet prepared!

Coloured sprouts occur in sunlight and are the ones required for producing more potatoes

Dirac the Kitten is eschewing, and therefore also not chewing, his favourite grey fleece blanket in lieu of one more attuned, colour-wise, to spring. 

He looks smashing next to pink and violet!

À la prochaine!

RELATED POSTS

How to plant asparagus

RELATED LINKS

Five ways to cook Asparagus
Wikipedia: It is believed most people produce the odorous compounds after eating asparagus, but only about 22% of the population have the autosomal genes required to smell them.

Wednesday, 11 March 2015

Springing Into Action...

Gorgeous Gaia! I got a load of gardening to do within a relatively small window of opportunity. As I can not be in the garden and the kitchen simultaneously, our pal, the freezer, offered up homemade chicken pot pie which we gladly devoured. My recipe is here.


The first batch of sowing is now in the incubator: four varieties of tomatoes and two of peppers.

Recycled food trays and containers!

Pruning continues at a brisk pace.

The Calm One did some major Box Elder pruning

After pruning the plum and peach tree, both of which I keep to a manageable height of about seven feet, I sprayed a diluted, super-fine horticultural oil to combat the mites that love both trees. A repeat treatment will most likely be needed once the young leaves appear. Windless days are best for such treatment or else you will receive an unwanted facial. Ivy also appreciates a thorough clipping back.

If I can, I leave some berries like those on the lower left for the birds

While trimming the robust aucuba hedge, I found some large, cherry-like berries. Since this species is dioecious, that is, there are separate male and female plants, it's official that both sexes are present in our garden. I had given up hope because there has been no fruiting since our arrival here five years ago.


There are a few bearded irises here and there, a harbinger of the profusion of blue and purple blooms expected at the end of April which is around when Dirac the kitten will be allowed into the garden.


Dirac the kitten to The Calm One:  I did not know we have a gardener!


Dirac: Oh, it is just my other mother, the large, glabrous one, dashing about and wielding her secateurs all over the place. 


À la prochaine!

RELATED POSTS

Indoors sowing using heat
Basics of pruning, especially the importance of apical dominance

Wednesday, 4 March 2015

Early Spring in the Charente!

It's starting. Spring, that is. At least in the southwest of France. The daffodils say so...


As do the sweet violets and their unmistakable fragrance...

Getting close to these beauties is like inhaling spring.

...and the English daisies, including a brave one blooming in a crack halfway down the main paved path...


... not to mention the periwinkle.


With the nursery order newly arrived, my schedule just got very busy!

A few packets. Just a few. Some garlic heads and onion sets too!

The early and late season potato varieties are beginning to chit.

Some of the forty-eight seed potatoes

Dirac the kitten is approaching the age of ten months, and his beauty knows no bounds. Within a month or so, following his vaccinations and being electronically chipped, he will get to know the garden for the first time. We can't wait!


À la prochaine!

Thursday, 26 February 2015

Souped-up Garden is slowly shifting back into gear...

Though The Calm One is almost over the dreadful flu that a couple of weeks ago descended like a stultifying, gloomy cloud upon our once actively functioning household, I am still struggling with sporadic bouts of low-energy and a hacking cough. Homemade food from our freezer has been much appreciated by us, and today it is pizza:


My recipe is here.


Toulouse sausage, mushrooms, tomatoes, mozzarella, and Parmesan, if you please. So good!


My plant nursery order will arrive tomorrow which means I soon will be starting heat-loving seeds in an incubator, that is, various peppers, black-eyed Susan vine, and then later basil, tomatoes, squash, and melons. Outdoor sowing includes parsley, chives, dill, garlic, marjoram, onions, potatoes, peas, carrots, parsnips, lettuce, leeks, spinach, and then later, green beans, broccoli, and Brussels sprouts. Meanwhile, the permanent asparagus and rhubarb plantings need to be kept free of weeds and fertilised, ditto with the strawberry beds which are productive for about four years.

A welcomed sight: first the big pink 'egg' and then the unfurling of rhubarb leaves

Since most of our fruit and landscape trees/bushes are already presenting tight, little buds, we need to get their pruning done within a week. I have duly made the necessary appointment with The Calm One for his valued assistance. This year, the grapevines won't need trimming because the sauvage area reserved for small wildlife in a back corner has become so tall that not much sunlight reaches the nearby vines, significantly stunting their growth. Therefore no grapes for the birds, but there are tons of blackberry brambles festooning the back-to-nature section so it all works out.

Our short winter is coming to a close, but persistent rains are preventing the weeding of and incorporation of compost into, the many beds, each measuring four feet by twelve feet and which at present are muddy. Digging soggy soil is injurious to its structure whose healthy state is paramount for flourishing plants. But gardening is one of my great loves, so it will be a work of joy and any challenge will be taken into stride, frequently with smiles and laughs. It's true that the real focus of gardening is to grow the soil, but I suspect gardening also grows your sense of humour. Then again, life in general provides many opportunities to have various guffaws/giggles at your expense and at many absurdities encountered.

Daffodils!

Since starting our potager about five years ago, I have noted what did and didn't work during the previous season. My present epiphany is that without healthy seedlings, everything else is made harder. The solution is to use very fresh seeds, that is, saving only the excess that does not degrade rapidly even if it means a little more expense, provide adequate light as soon as they emerge, transplant only the strongest and most robust despite the waste, gradually hardening them out in the sunlight/wind, and transferring them to the soil while they still have room to grow in their pots.

Annual vegetables have a strenuous growth cycle beginning with a sprouting seed and culminating in a mature plant setting its own seeds. Hence they do not bear well any obstacle stunting that rapid process which usually lasts under six months. Yes, that means weeding, fertilising, watering, and mulching matters. Note to self: cultivate only the amount I can properly handle.

For those beginners who would like a doable start to growing some edibles, pop a few potted veggie plants into your cart if your supermarket has such a section. For example, if you have a sunny spot on a sill or a small patio/balcony, dwarf cherry tomatoes would appreciate spending time there along with various herbs. Keep them in a place where you will note their existence daily so you won't forget to water them!

Dirac the kitten has been taking it easy also...

Chewing on his favourite blankie

...and taking advantage that in our attempt to hydrate ourselves, there are glasses of water partout.


À la prochaine!

RELATED POSTS

How to sow indoors to get an early start
Sowing leeks
Sowing spinach
Sowing peas
Sowing onion sets
Sowing carrots
Sowing garlic
Sowing potatoes
Basic principle underlying pruning: apical dominance

Wednesday, 4 February 2015

Date Walnut Cream Cheese Sandwich

After doing a frantic shopping round for clothes in New York City, my childhood best friend and I would race to a Chock Full o'Nuts. Sighing with relief, we eased our weary, teenaged selves onto counter stools. Juggling shopping bags as stuffed as our bellies were not, I usually ordered a dreamy, cream cheese sandwich studded with luscious walnuts and the most moist of all delectable dates; while she often asked for a whole-wheat donut which was coloured a dark chocolate and adorned with a crunchy lattice texture due to sufficient deep-fryer time. These cooks sure knew their way around umami and the Mallard reaction.



I adored that sandwich! Though the bread most likely was steamed instead of baked, I decided to go half way by putting the hot-from-the-oven loaf in a heat-resistant ziploc bag so a little baking, a little steaming...

INGREDIENTS
makes a loaf approx 10 cm/4 inches by 26 cm/10 inches
  • Dates, pitted, 355 ml/12 fluid oz
  • Sugar, white, 130 gms/4 fluid oz
  • Maple syrup, 1.5 tsp
  • Egg, large, lightly beaten, 1
  • Lard, 3 T, melted
  • vanilla extract, 1 tsp
  • Flour, white, all-purpose, 270 gms/16 fluid oz
  • Salt, 1 tsp
  • Baking soda, 1/2 tsp
  • Baking powder, 1.5 tsp
  • Walnuts, coarsely chopped, 50 gms/4 fluid oz
  • Spread: 90 gms/3 fluid oz cream cheese & 25 gms/2 fluid oz finely chopped walnuts

Slice the dates into thin strips and then finely chop. Put in a large mixing bowl and pour boiling water to barely cover. Let cool.



Preheat oven to 177 degrees C/350 degrees F. Add the egg, sugar, maple syrup, vanilla extract, and lard to the dates.



Beat lightly.


Mix the the flour, baking powder/soda, and salt in a smaller bowl. Blend the dry ingredients via several batches into the wet. Stir in the walnuts.



Spoon the batter into a well buttered, floured loaf pan. Level out the surface with the back of a wet, metal tablespoon.



Bake for about fifty minutes. Since moist is the name of the game, when testing by pressing the top of the loaf, it's OK if it doesn't spring back completely. Meanwhile, mix the cream cheese and walnuts together.



The loaf could be cooled on a wire rack if a crustier one is desired, or it can be popped into a ziploc bag to get a moister bread. The longer you wait, the easier slicing will be.



Spread the nutty cheese on a slice and top with another.



Not quite like the original, especially the texture, but gooey with dates and packed with the wallop of walnut, it is its own brand of goodness.



Dirac the kitten continues to do well. Ever since his first day with us, about six months ago, he often throws his front paws over his head in a playful effort of dislodging our hands when we try to pet his head.



À la prochaine!

Wednesday, 28 January 2015

Deerfoot Potatoes à la Moutarde de Dijon

Deerfoot potatoes have been on my wanting-to-cook list for a long time. The name doesn't come from the prepared potato resembling a deer foot, but instead it refers to a venerable American brand of sausage whose fabrication has long since ceased. Substituting Toulouse sausage and adding Dijon mustard to the basting butter along with some feathery fennel from our winter herb garden makes this delectable dish even more tempting.


INGREDIENTS
serves 6 if accompanying a main course or a brunch; two if it is the main dish!
adapted from my culinary bible, Fanny Farmer

  • Sausage, fresh, Toulouse or Sweet Italian, about 6 rounded tsp
  • Potatoes, all purpose, 6 medium
  • Mustard, Dijon, 2 T
  • Butter, sweet, 2 T
  • Fennel, fresh (the herb not the veggie bulb), minced, 1 scant T
  • Fennel fronds for garnishing

Preheat the oven to 190 degrees C/375 degrees F. While melting the butter over low heat in a saucepan, whisk in the mustard for a minute or so. The consistency will look curdled. Don't despair! Turn off the heat and let the mixture stand without removing the pot for about five minutes. Resume whisking until it becomes thick and smooth. Stir in the fennel. Cover and reserve on the turned-off burner to prevent the sauce from solidifying.

Extra can be made and kept in the fridge to dab on finished steaks, fish, chicken, pasta & veggies

Peel the potatoes. Using a veggie peeler or a sharp knife, carve out a wedge-like section of potato from each tapered end. Do your best in aligning these two introductory cuts.


Proceed to carve out the inside to get a tunnel being careful not to widen the openings or the already cut-out plugs will be too small.


Snip the wider end from a wedge and use it to plug up one of the holes.


Firmly pack the cavity with sausage to compensate for shrinkage as it bastes the potato from the inside out during roasting. How clever is that? I say it's genius! Leave some room to insert the second potato plug.


Repeat with the remaining potatoes. Put them in a casserole with a lid. Spoon the sauce over each.


Cover and put in the oven for about forty-five minutes. Baste a few times and slide them around a bit to prevent sticking. Test for tenderness with a sharp knife's tip. Uncover and let brown for about fifteen minutes, spooning the juices over them a couple of times. When serving, don't forget to scrape off any crusty bits/popped plugs and add them to the plate. Dribble some drippings over the potatoes.


These double-basted potatoes were so good that I was smiling throughout the act of stuffing my face. The crusty outsides redolent of fennel, butter, and mustard contrasted beautifully with the fondant, that ismelt-in-your-mouth insides permeated with the succulence of sausage. 


Dirac the Kitten recently pointed out that the harvest basket has been mostly empty for the last few months. I informed the young Monsieur Dirac that the nursery order for spring planting will be finalised shortly. Soon I will be sowing indoors to get an early start and if the weather permits, I will be preparing the veggie beds via weeding and incorporating compost.  Yes, it's that time of year already!


À la prochaine!

RELATED POSTS

Toulouse sausage toad-in-the-hole
Rösti with hard-boiled egg and Toulouse sausage
Baby onion, fennel, green bean & Toulouse sausage tarte tatin
Sowing indoors

RELATED LINKS

History of Deerfoot farm
Deerfoot sausage as an item on a 1917 hotel menu