AT THE RISK OFSeptember 17th, 2008
Sounding like a weird cat lady… I love cats! They’re just so cool! I remember having an argument with a dog person once (and I like dogs, but I’m just not a dog person, per se), and in defense of the superior feline, I challenged: “What could be better? A cat is like a furry pillow, makes this awesome noise while it vibrates, never needs to be walked, cleans itself… and.. could it get any better… (drumroll…drumroll)… SHITS IN A BOX !!!” IT’S THE PERFECT PET!!!!!
I was frothing at the mouth at that point, due for my rabies shot.
I don’t wear my cat-love on my sleeve for fear, being single these days and over 22, that I will be perceived as a pathetic old cat lady. AS IF HAVING 79 CATS IN A SMALL APARTMENT IS WRONG!!
Just kidding. I have two. As of last week, I introduced 3-month old George to 5-year old Pepper. He’s a rambunctious tabby who doesn’t know yet that an ankle is neither a chew-toy nor a scratching post . Pepper, needless to say, has been pretty ticked off by this interloper. She finally relaxes when he takes a nap, as below, all upside down with his legs in the air:
All the stress of becoming a second-time cat-mom has made me crave peanut butter cookies. Although I’m not the most original chef, I have a knack for stealing recipes and adding my secret je ne sais quoi. In this case, I’ve stolen a peanut butter cookie recipe from Meredith McCarty (an amazing chef and cookbook author in Northern California–check her out) and added Vegenaise to insure maximum fat and yumminess content. This recipe is NOT for those on the healing diet. Sorry!!
Peanut Butter Cookies
1 cup whole wheat pastry flour
3/4 to 1 cup unbleached white flour
1 1/2 to 2 teaspoons aluminum-free baking powder
1/4 teaspoon sea salt
1/2 cup light vegetable oil
1/2 cup peanut butter, crunchy or smooth
1/4 cup Vegenaise
1/2 cup maple syrup
1 teaspoon vanilla
Preheat oven to 350F. Line two baking sheets with parchment or brush with oil. Mix dry ingredients, adding lesser amounts of flours and baking powder for small drop cookies and more for bigger cookies that hold their shapes. Whisk wet ingredients together and add to dry to form a smooth batter or dough. Transfer wetter dough (less flour) to baking sheets by heaping teaspoons or, for perfect shapes, roll that amount in your palms to make balls and flatten somewhat. For firmer dough (more flour), measure in 1/4 or 1/2-cup portions with ice cream scoop or measuring cup and shape into balls. Either way, press tops with a fork in classic crisscross design. Bake until bottoms are golden, 12 to 15 minutes.
Down, George!! Ow!!!!