Saturday, July 31, 2010
Friday, July 30, 2010
Thursday, July 29, 2010
Last night, Scarlett out-kittened Melly, gleefully bounding around with a yarn ball, batting it around and carrying it in her mouth. She careened around the apartment with the little red ball for several minutes while I surreptitiously watched from the bathroom doorway. Unfortunately, Melly skittered by and gave me away - Scarlett immediately dropped her yarn ball and sat down a little ways away, pointedly ignoring it.
This is all in stark contrast to Melly, who attacks and plays with everything that moves, and many things that don't. Last night, we played fetch with her wine cork for about 20 minutes. Fetch! Like a puppy! I couldn't believe it was happening, and that she stayed interested for so long - I actually ended the game because I wanted to go to bed. I'm curious to see whether she'll play again today, or if it was a one-time deal.
Wednesday, July 28, 2010
Tuesday, July 27, 2010
Monday, July 26, 2010
Saturday, July 24, 2010
Scarlett is growling the whole time (you can sort of hear her), so it's not an entirely peaceful episode, but there wasn't any swatting or hissing - yay!
I've also been meaning to report that Melly's nighttime habits have really settled down recently. She still wakes me up sometimes, but she doesn't scamper across my head or chomp on my chin anymore. Last night, she was snuggled up against my neck, purring loudly, for the whole night. Scarlett spent most of the night on my other side, probably keeping an eye on Melly.
Have a great weekend, all! See you Monday :)
Friday, July 23, 2010
Thursday, July 22, 2010
Wednesday, July 21, 2010
Tuesday, July 20, 2010
I am not a fan of the creepy crawly variety of intruder (those enormous brown spiders are particularly horrifying), so it's a good thing I have two such vigilant felines keeping watch.
Monday, July 19, 2010
Saturday, July 17, 2010
Friday, July 16, 2010
Coconut Cupcakes with Coconut Cream Cheese Frosting and Lime Curd Filling
Cupcake and frosting recipes adapted from this recipe on simplyrecipes.com
Lime curd adapted from a lemon curd recipe I've seen on several blogs and recipe sites
I recommend making the filling first so that it has time to firm up in the refrigerator before you need to use it.
Lime Curd Ingredients
3 ounces unsalted butter, room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lime juice (this only took four or five limes - I expected to use more, so my poor sister squeezed about a dozen limes)
1 teaspoon grated lime zest
3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 large eggs, room temperature
1 cup of canned coconut milk (the original recipe recommended not using light coconut milk - I second that recommendation)
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened desiccated coconut (my sister ran it through the food processor so the pieces would be less noticeable in the finished cupcake)
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature (you can get away with the light cream cheese, but nonfat is probably not a good idea)
1/2-1 cup of powdered sugar (we used quite a lot more since with one cup, the frosting still just tasted like cream cheese)
1/4 cup of sweetened desiccated coconut (we left this out and just sprinkled more coconut on top of the finished cupcakes)
2. (For this step, a double boiler works well - I use my metal mixing bowl over a small sauce pan.) Cook the mixture over low heat until it becomes smooth, then increase the heat to medium and cook, stirring constantly, without letting it boil, until it thickens enough to leave a path on the back of the spoon when you drag your finger through it. If you want to go by temperature, you’re looking for 170 F.
3. Remove from the heat and stir in the lime zest. Press plastic wrap on surface to prevent a skin from forming and chill in the refrigerator.
1. Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3. Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4. Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
1. Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2. Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
Makes 20 cupcakes.
Thursday, July 15, 2010
It was thrilling.
And on to the post:
Before my sister came to visit, I warned her about Scarlett's standoffishness and Melly's overabundance of affection. As it turned out, I only needed to warn her about one of those. Here is Scarlett, sitting on my sister's lap, purring happily:
Wednesday, July 14, 2010
Tuesday, July 13, 2010
Monday, July 12, 2010
Saturday, July 10, 2010
(Yes, the towel Scarlett is sitting on clashes with the shower curtain. It's a former kitchen towel that was pressed into service to put something between cat derrières and the shelf.)