Sunday, October 13, 2013

Kittens . . . again!

 Well, we had a few months of no kittens. We were so happy when we found homes for Dunder and Mifflin. They were never our kittens to begin with yet we couldn't let them stay out in the heat and starve.

Yesterday, the same little boys that brought us Dunder and Mifflin, had another two kittens in hand. They were about the same age as the last boarders and even cuter. It was cold at night and, again, we couldn't let them be bumped around by three energetic little boys and then left to fend for themselves at night. They are residing in a kennel in our garage.

The first few days are always misleading as they are still getting their bearings. One of them is already pretty comfortable and pushing the limits of his confinement. The little boys who so 'kindly' inflicted them upon us sternly informed us that they had already given the kittens names. The gray one, we were told, is Mittens. Mittens is completely gray - no white paws. I didn't question the decision. The black kitten was christened Oscar.

Given the timeline between the births of the last two kittens we had and these and the fact that they look very much like Dunder and Mifflin, I'm thinking some family has a mother cat that they haven't bothered to have spayed. To make matters worse, it seems they feel free to abandon the babies in our neighborhood. Sad commentary on people today. If they can't be kind to a tiny, helpless kitten, you have to wonder about their consideration of people.

Off to post the fact that we, again, have free kittens!
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Gluten-Free Peanut Butter Cookies

It has been a very cool, overcast day so what better time to bake some cookies. I've been trying to organize my Christmas baking since we are gluten-free and what better way than to test actual cookies. Hey, a good excuse is a great excuse to make, bake, and eat a warm cookie from the oven.

Gluten-Free Peanut Butter Cookies

1/2 cup granulated sugar
1/2 cup packed, dark brown sugar
1/2 cup peanut butter - crunch or smooth, your choice
1/2 cup shortening
1 1/2 teaspoon vanilla extract
1 large egg
1 cup your favorite all-purpose gluten-free flour. I like the version sold by nuts.com.
1 teaspoon xanthan gum
1 teaspoon baking soda
Pinch of salt
2 teaspoons finely grated orange zest

Preheat your oven to 375 degrees. Line two to three baking sheets with parchment paper. The cookies actually seem to bake more evenly this way.

Combine all the ingredients in a mixing bowl and blend until just mixed and the dough is holding together. Depending on what size you want, shape the dough into balls or use a cookie scoop. With a wet fork, press a crisscross on the top of each cookie pressing down to spread out the dough a bit. They do spread a bit in the baking.

Bake for 8-12 minutes depending on the size you made. The edges should be nicely browned and the tops golden. Cool on the baking sheet for few minutes before removing to a cooling rack.

*If you are being festive, you can drizzle a chocolate or orange icing over the cookies. You can always sandwich them together in twos with melted chocolate. Mix some peanut butter, powdered sugar and a touch of vanilla for another sandwich cookie filler.

How many are in on this?

http://bit.ly/ffFreeSamples