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URGENT! Two kitties need a home by Dec. 31
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| FunkyCrew |
A friend of mine has developed sever allergy to cats, which intensified with her pregnancy :( She needs to find a home for these 2 cats, ASAP! If anyone is interested or knows someone who is looking to adopt cats, pls email Olga at [email protected]
They can be separated if necessary; however, they would love to be adopted together.
The fluffy one is a 4 y.o. boy and the other one is a 8 y.o. girl. She had both of them since they were kittens. The girl is very shy and quiet all the time, and the boy is very energetic and loves to "talk" and play.
Just passing the word along - but she has been looking for a new home for them for the past 3 months :( she really cannot keep them any longer, as she's due very soon as well..
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| Yohan |
| quote: | Originally posted by chinamon
yummy! |
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| ChemEnhanced |
Cat Braisé
* 1 cat cut in serving-sized pieces dusted in flour with salt and pepper
* 1/4 c. extra virgin olive oil
* 6 artichokes
* 2 1/4" thick slices of slab bacon, diced
* 1 small sweet onion, diced
* 4 cloves garlic, minced
* 1 carrot, diced
* 1 lemon
* 3 small tomatoes, peeled, seeded, and diced
* 1/2 c. dry white wine
* 2-4 c. homemade chicken broth
* garni of 4 flat parsley stems, 6 leafy thyme branches, 1 bay leaf tied up with kitchen twine Salt and pepper
* 1/4 c chopped flat-leaf parsley (optional)
1. Snap the leaves off the artichokes until only the tender inner leaves remain. Snap off the stem. Trim the remaining green bits from the bottom of the artichoke, and cut off the inner leaves in a bunch at the point where they are very tender. Pare the tough green outer layer off the remaining stem, pairing the stem into a point. Now cut the artichoke bottom into quarters and remove the choke with a sharp knife from each quarter. Rinse to remove any traces of foin ("hay") and drop them into a bowl of water acidulated with the juice of half a lemon.
2. Heat 2 T olive oil in a large heavy casserole or Dutch oven. Dredge the cat pieces in seasoned flour, shaking off excess. Brown over medium heat, turning regularly, until golden on all sides. Remove cat pieces to a plate and dump any oil remaining in the pan. Add 1 T of the remaining oil and the bacon dice. (Omit bacon if you only have access to the thin-sliced vacuum packed supermarket variety.) Sauté until cooked but not "crisp". Add the remaining T of oil and the onion and carrot. Saute for 5 minutes, then add the artichoke quarters and the garlic, stir one minute, and add the tomatoes and the white wine. Turn up the heat and reduce until syrupy, stirring constantly, for about 5 minutes. Lay the bouquet garni on top of the vegetables. Arrange the cat pieces on top, together with any juice accumulated in the plate.
3. Pour in enough broth to come halfway up the sides of the cat pieces. Cover and bring to a simmer. Continue to simmer over very low heat about 1 hour or cook in the oven at 350 degrees for the same amount of time. The cat should be just tender and part readily from the bone. Don't overcook or it will become dry. Check the liquid level frequently and add more broth if necessary. Turn the cat pieces once.
4. When done, remove the cat pieces to a warm platter and arrange the vegetables, removed with a slotted spoon, around them. Cover and keep warm. Strain the remaining pan juices into a smaller saucepan and reduce over high heat, skimming frequently, until reduced by 1/3. Pour over the platter and serve immediately. Sprinkle with finely chopped flat-leaf parsley if you like. |
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| FunkyCrew |
| fu u guys! :mad: |
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| Nick Cenik |
| A tad harsh boys ... |
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| *~LiSa-LoO~* |
| quote: | Originally posted by ChemEnhanced
Cat Braisé
* 1 cat cut in serving-sized pieces dusted in flour with salt and pepper
* 1/4 c. extra virgin olive oil
* 6 artichokes
* 2 1/4" thick slices of slab bacon, diced
* 1 small sweet onion, diced
* 4 cloves garlic, minced
* 1 carrot, diced
* 1 lemon
* 3 small tomatoes, peeled, seeded, and diced
* 1/2 c. dry white wine
* 2-4 c. homemade chicken broth
* garni of 4 flat parsley stems, 6 leafy thyme branches, 1 bay leaf tied up with kitchen twine Salt and pepper
* 1/4 c chopped flat-leaf parsley (optional)
1. Snap the leaves off the artichokes until only the tender inner leaves remain. Snap off the stem. Trim the remaining green bits from the bottom of the artichoke, and cut off the inner leaves in a bunch at the point where they are very tender. Pare the tough green outer layer off the remaining stem, pairing the stem into a point. Now cut the artichoke bottom into quarters and remove the choke with a sharp knife from each quarter. Rinse to remove any traces of foin ("hay") and drop them into a bowl of water acidulated with the juice of half a lemon.
2. Heat 2 T olive oil in a large heavy casserole or Dutch oven. Dredge the cat pieces in seasoned flour, shaking off excess. Brown over medium heat, turning regularly, until golden on all sides. Remove cat pieces to a plate and dump any oil remaining in the pan. Add 1 T of the remaining oil and the bacon dice. (Omit bacon if you only have access to the thin-sliced vacuum packed supermarket variety.) Sauté until cooked but not "crisp". Add the remaining T of oil and the onion and carrot. Saute for 5 minutes, then add the artichoke quarters and the garlic, stir one minute, and add the tomatoes and the white wine. Turn up the heat and reduce until syrupy, stirring constantly, for about 5 minutes. Lay the bouquet garni on top of the vegetables. Arrange the cat pieces on top, together with any juice accumulated in the plate.
3. Pour in enough broth to come halfway up the sides of the cat pieces. Cover and bring to a simmer. Continue to simmer over very low heat about 1 hour or cook in the oven at 350 degrees for the same amount of time. The cat should be just tender and part readily from the bone. Don't overcook or it will become dry. Check the liquid level frequently and add more broth if necessary. Turn the cat pieces once.
4. When done, remove the cat pieces to a warm platter and arrange the vegetables, removed with a slotted spoon, around them. Cover and keep warm. Strain the remaining pan juices into a smaller saucepan and reduce over high heat, skimming frequently, until reduced by 1/3. Pour over the platter and serve immediately. Sprinkle with finely chopped flat-leaf parsley if you like. |
OMG!!!!!!!!!!!!!!!!!!!!!!! :eek: :eek: :eek: |
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| VDub |
| quote: | Originally posted by Nick Cenik
A tad harsh boys ... |
Harsh but funny... |
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| Jay Leno |
| quote: | Originally posted by VDub
Harsh but funny... |
+1
:haha: |
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| ChemEnhanced |
BEER ROASTED CATDO NOT USE BEER
1 cat cut into roast
1 can of Campbell's Cream of Mushroom soup
1 cube of beef bouillon
1 clove of garlic
1 Fine Irish Stout, a lot like a popular dark Irish Beer®, but NOT that brand at their lawyers' request. They alledge this article, educating others in the legal eating habits of over 100 million people world-wide, and specifically in rising East Asian markets, is "highly offensive."
Scraped CatCover and soak cat roast in salt water for 24 hours. Drain water and then cover and soak in beer for 6 hours. Drain and place in crock pot with your cans of soup. Add a clove of garlic, and a cube of beef bouillon. If you start to slow cook your cat in the morning with your George Foreman Cooker (or it's ilk), you'll have finely cooked feline in time for supper.
If a slow cooker is not available, a cat can be baked at 350 degrees for 2-3 hours in a conventional oven and still come out pretty good. Beer Roasted Cat is fantastic served with mashed potatoes, collard greens, and fresh, homemade egg rolls. When planning a full meal just remember- cat is a course best served hot!
Skinned Cat Cat may not be the most glamorous, or tastiest of game meats, but with a little thought and preparation, Baked Cat can make the belly of the persnicketiest diner glow with home baked goodness. |
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| *~LiSa-LoO~* |
| quote: | Originally posted by ChemEnhanced
BEER ROASTED CATDO NOT USE BEER
1 cat cut into roast
1 can of Campbell's Cream of Mushroom soup
1 cube of beef bouillon
1 clove of garlic
1 Fine Irish Stout, a lot like a popular dark Irish Beer®, but NOT that brand at their lawyers' request. They alledge this article, educating others in the legal eating habits of over 100 million people world-wide, and specifically in rising East Asian markets, is "highly offensive."
Scraped CatCover and soak cat roast in salt water for 24 hours. Drain water and then cover and soak in beer for 6 hours. Drain and place in crock pot with your cans of soup. Add a clove of garlic, and a cube of beef bouillon. If you start to slow cook your cat in the morning with your George Foreman Cooker (or it's ilk), you'll have finely cooked feline in time for supper.
If a slow cooker is not available, a cat can be baked at 350 degrees for 2-3 hours in a conventional oven and still come out pretty good. Beer Roasted Cat is fantastic served with mashed potatoes, collard greens, and fresh, homemade egg rolls. When planning a full meal just remember- cat is a course best served hot!
Skinned Cat Cat may not be the most glamorous, or tastiest of game meats, but with a little thought and preparation, Baked Cat can make the belly of the persnicketiest diner glow with home baked goodness. |
ahhhhhhhhhh!!! stop it!!!!! |
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| ChemEnhanced |
| don't diss it till you've tried it |
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