After running through the shelter kitty gauntlet, we have adopted a new furbaby. Formerly dubbed Janelle 31369747, she is now known as Harley Quinn–Harley for short! She is nearly 11 weeks old (born 3/16/16) and a fearless, frisky female that loves to go go go and explore the unknown!
From today till my target date Sept 15 thanks to timeanddate.com:
Result: 119 days
It is 119 days from the start date to the end date, end date included
Or 3 months, 27 days including the end date
Alternative time units, 119 days can be converted to one of these units:
Currently, it’s an uphill battle trying to move the scale in the right direction. Every second, minute, hour, day and week of this wager represents a challenge.
I’m so hungry I could eat a kitten. 🙁
My man and I recently shared a conversation about adopting again. I was perusing some shelter baby pictures and forwarded some cute pics when he replied that he was shelter-shy after our last experience.
I hadn’t forgotten Drogo; I had merely diverted my anguish over his loss while I browsed the adorable adoptable kittens. My man’s reminder opened some old wounds, and I admitted I shared the same apprehension. Our little boy had most likely been exposed to the virus that killed him at the shelter; a baby born in a crowded multi-cat setting–many of which requiring medical attention–would have a hard time developing an immune system to fend off disease or infection.
However, it is sobering reading profile after pet profile that some animals are destined for brief lives in the care of these shelters. Such is the plight of many shelter animals–their prospects for a bright and happy future are rare as they serve short stints in less-than-ideal situations to prove themselves adoptable. The reality is few city/county shelters are truly no-kill. This is the unfortunate circumstance of many a public-funded animal shelter in this country: limited on funds, space, time, and adopters.
My man uttered that adopting another kitten from a shelter would be “paying for pain”. We will long be bothered by Drogo’s loss, and his passing is 4 months old, but still fresh in our minds. However, given the option of dying homeless in a shelter or knowing a brief life in a loving home, it’s hard to argue which was the better outcome.
Anchovies. It’s a fish that doesn’t garner much affection. I suspect most people just can’t handle the strong flavor and/or odors that arise from preserving and curing the fish. It’s the basis of fish sauce found in most Asian markets–which depending on your tastes, will either be fantastically savory or revoltingly pungent. It’s also used widely in other condiments such as Worcestershire sauce and Caesar dressing. In Filipino cuisine, it is used for some bagoong (shrimp or fish paste) recipes as well as prepared fried or dried. The saltier the better!
In Western preparations, I’ve mostly encountered anchovies used very sparingly as pizza topping or salad dressing. But I’ve found anchovies most irresistible in a Sicilian pasta recipe.
I was all set to boil some mozzarella gnocchi last night when I realized that the gooey cheese paste that resulted just wasn’t easily workable. So much for a low/no carb attempt! My fallback plan was a box of gluten free penne sitting in my pantry for such an emergency. Warning: lots of garlic ahead!
Melt butter slowly over low heat in a chef pan or wok, taking care not burn the solids. Meanwhile, mince or press garlic and add to the melted butter, reserving some fresh garlic for topping. Add olive oil to mix, slowly cook the garlic for about 20 minutes until aromatic. Again, take care not to burn the garlic.
Add anchovies to garlic butter sauce and mash the fillets until it becomes a puree. Season with garlic powder, cracked black pepper and red pepper flakes to taste. Continue to stir, taking care not to burn the sauce.
Meanwhile, cook penne pasta according to package instructions, in salted boiling water, about 9 minutes for al dente. Drain pasta and toss with anchovy sauce. Best garnished with fresh garlic, grated parmesan, chopped basil, and/or chopped parsley.
Yields about 17.5 oz of pasta, serves 2, but it’s soooo good you might not want to share!
MFP Recipe Calculator estimate per 8.75oz serving:
873 Calories
83g Carbs
54g Fat
14g Protein
1g Sugar
4g Fiber
