Too Many Kitties!

Too Many Kitties!




My neighbor’s sweet little boy came running into the house declaring Madam Marie “laid” more kittens!

As I lay laughing on the ground pulling out baby kitten after baby kitten from under her porch I remembered my favorite riddle, let’s see if you can solve this…The school bus driver picked up seven little girls, each of the seven little girls had seven pink backpacks. Each of the backpacks held seven cats and each of the seven cats had seven kittens. How many legs were on the bus when it arrived at the school???

Let’s just say cats multiple fast! (This is Madam Marie’s second litter of seven kittens this year.) Our family happily adopted two of the spring litter as our cat Spooky died last year at the ripe old age of sixteen. We only had her the last seven years of her life as she was a rescue but you couldn’t have asked for a nicer cat. She walked up our driveway in South Haven on the first day we moved in. We had to adopt her as she was coal black and it was only three weeks before Halloween. (We all know black cats don’t fare well on Halloween Night.)

My daughter Zoe’s first kitten also came on Halloween when she was four. She dressed up like a witch and used an old basket for trick or treating at her Montessori School. One of the parents had brought a batch of kittens to the party (clever parents) and before we knew it she had a little gray boy in her basket as her treat! She named him Smokey, he was adorable and he LOVED Zoe. He would sleep with her and follow her everywhere. He even endured being dressed up in old baby outfits and pulled around in her wagon!

Oddly enough I did not grow up loving cats. My Grandma Isabelle had a number of cats and kittens but I don’t remember liking any of them. They would hide under her wood stove in the kitchen and scratch my bare feet as I ran through the room. One night I awoke during a sleepover at Grandmas only to find a huge calico cat sitting on my chest. I screamed bloody murder because I thought she was waiting to claw my toes. Grandpa Haven was not happy! As it turned out that cat was just looking for a warm place to “lay” a new batch of kittens! If memory serves me correct – she had seven!

Did you figure out the answer to the riddle??? 10,992 legs if you include the bus driver! Now that my friend is a lot of legs!



Women and cats will do as they please, and men and dogs should relax and get used to the idea.

~Robert A. Heinlein







BIG BATCH MEATBALLS

5 lbs. ground beef (or ground turkey)

3 eggs

1 and one half cup quick cooking oatmeal

2 lg. onions, diced

1 tbsp. salt

1 tsp. pepper



ITALIAN SEASONING (NOTE: Meat can be divided and Italian seasoning added to half batch for variation.)



1 tbsp. dried basil

1 tsp. crushed red pepper

1 tsp. garlic powder

1 tsp. dried oregano

1/3 c. Parmesan cheese



Preheat oven to 400 degrees. Place beef in large bowl. Measure remaining ingredients in blender. Pour blender contents over beef and mix well using hands if necessary. Shape into 1 inch balls and place on cookie sheets. Bake for 20 minutes. Pour off any fat and cool for 30 minutes. While still on tray freeze solid (usually overnight). Pack loosely in food safe freezer bags. Label and date. Use as needed. Can be added to sauces frozen and simmered until heated through.







Big Batch Butterscotch Cookies

Ingredients

• 1 and one half cups butter or margarine, softened

• 3 cups packed brown sugar

• 3 eggs

• 1 tablespoon vanilla extract

• 5 cups all-purpose flour

• 1 tablespoon baking powder

• 1 and one half teaspoons baking soda

• One half teaspoon cream of tartar

Directions

1. In a large mixing bowl, cream the butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Transfer to a larger bowl if necessary. Combine flour, baking powder, baking soda and cream of tartar; gradually add to the creamed mixture. Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool. Makes ten dozen cookies.

Big Batch Vegetable Soup



Ingredients

Serves 8

• 2 tablespoons olive oil

• 2 cups chopped onions or thinly sliced leeks (whites only)

• 1 cup thinly sliced celery

• 2 teaspoons Italian seasoning

• Coarse salt and ground pepper

• 3 cans (14 1/2 ounces each) vegetable or chicken broth

• 1 can (28 ounces) diced tomatoes, with juice

• 1 tablespoon tomato paste

• 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (yuck). Cut the larger vegetables into smaller pieces to reduce the cooking time.

Directions

1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.

2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.

3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing. This freezes well.