update on Bada

Her mouth is heaps better – the steroids did the job they were supposed to.

However, she has an appalling cold/flu thing, which is what’s making her
so poorly. Lilith has been sneezing, and with Liessa’s lowered immune
system, it went for her like a train.

The vet has given us palatable antibiotics, but as she won’t *eat*, I’m
not sure what we’re going to do there. I’m trying all sorts of things –
marmite, pilchards, ham; but she can’t smell, so nothing appeals. I shall
be cooking some fresh fish later, but it’s a bit alarming.

Cost to date: £556.

keep paws x-ed

I phoned the emergency vet who saw Bada last week, and they seemed rather concerned that she is not improving. In fact, as today has gone on, I would say she has got worse …

So we shall take her to see Judith’s replacement at 4.45 – I don’t want to drag her over to Zetland in the rush hour, and he will have access to all the notes, as they are part of the same practice.

:: worried

p.s. at last I have a Bada icon.

warning: cats can cause sleeplessness

Bada basking on the cookerUpdate on Bada’s condition. Which, currently, is not good :(

As some of you may recall, Bada is on long term medication for severe gingivitis. We changed vets recently (as our beloved Judith had retired) and have started using the one in the village.

This may not have been a wise decision

instant food

do people *buy* this stuff?

Words fail me, really …

read more at Reactive Cooking

making good use …

jam tarts

… of the oven. I’m trying to cook in a different style – more on the hob, and less lighting of the big oven unless I can use it for more than one thing. I have a decent oven in the microwave, so I use that more now as well.

We were supposed to be going out last night, but one of the cats is unwell, and we didn’t want to leave her. Of course, we had nothing planned for supper, so we pulled the last tub of chilli from the freezer (must make some more!), and as it was frozen solid, I set it in a small cast iron casserole in a low oven to thaw …

read more at Reactive Cooking

zombies at noon

We are shortly sallying forth to quercusZombie Invasion of Babylon Cabot Circus, the new temple to consumerism that opened in Brissle on Thursday.

Underpinned by a Harvey Nicks, this shopping centre “boasts” one of the largest car parks in Europe, apparently and is, probably, doomed as it opens just as a recession looms. It was originally to be called Merchants Quarter (without, IIRC, any apostrophes), but the good citizens of Bristol objected due to the slavery connotations. It is now, naturally, referred to as “Slaves’ Quarter” by many of us, and *we* know how to apostrophise properly, oh yes.

There’s been a huge amount of trumpeting in the local press about how the 4000 new jobs this place has created. Mostly, I suspect, near minimum wage, many of them from branches of the same stores which will now close. The Evening Post, in the same edition, trumpeted loudly about how wonderful the shopping temple was, and how worrying it is that small independent shops in Gloucester Road and Bedminster are closing, without any apparent sense of irony.

The only appeal this place holds for me is an Apple Store, but I doubt I shall go near it today, as the whole bloody place will be utterly heaving. I do need to buy some vegetables, a cat collar, and a book on home winemaking today, but city centres being what they are these days, I won’t find the first two in Slaves’ Quarter, I’m sure. There are a couple of Tesco Express stores, which I won’t patronise on principle, and a Marks and Sparks, but I don’t buy their overpriced food either. Those everyday bits of shopping will therefore have to be done later, and elsewhere. Suits me fine – I can’t see me spending much time there.

But oh … the siren call of the ShinyStore may prove hard to resist.

fusion risotto

Now, this really was quite barking, and I wasn’t at all sure it would work, but nothing ventured, etc.

As I said, there was more duck left on the carcass than we thought, so risotto seemed appropriate. Basic rule of risotto in this house is 5 oz risotto rice to 1 pint liquid; the liquid can be anything you like, or a permutation there of – stock, wine, lemon juice, water. So, I thought, in a mad, end-of-the-week sort of way, why not use up the bit of coconut milk left from the spring greens the other night …

read more at Reactive Cooking

apricot and blueberry upside down cake

We had some apricots going wrinkly, and some blueberries that needed using up. I halved the apricots and removed the stones, then put them and the blueberries in a shallow pan with a little water, some honey, and a good pinch of ginger. Simmered them gently for about five minutes.

I beat 125g of butter, 200g of granulated sugar and a slosh of vanilla essence until light and fluffy, then added 40g ground almonds, 125ml of yogurt, 125ml of milk and two eggs, and beat again. Then folded in 150g plain flour and a teaspoon of baking powder (I never use self raising).

I put the fruit in the bottom of an 8″ silicone sponge pan, and poured the cake batter on top. Cooked at gas 4/180˚C for about 45 minutes.

This would work well with any soft fruit, I think – it certainly worked very well with blueberries and apricots!

originally posted at Reactive Cooking

spring greens in coconut milk

spring greens in coconut milk

using up: spring greens

This is a really simple and easy dish, and vegan to boot, which is always useful to have in your arsenal of recipes.

Originally published at Reactive Cooking.


duck surprise*

duck stir fry

using up: very weary flat mushrooms, cold roast duck

It seems daft to tell you how to make a stir fry – you all know how to make a stir fry, surely?! But they are great ways of Using Things Up, so I do try to write them up.

We bought an organic duck on Sunday at the farm shop at Puxton Park – it could not be described as cheap, and I know that there’s not much eating on a duck, but this one cost thirteen quid, and did us one roast meal, and some scrapeens (Irish word). I’ve boiled up the carcass to make soup, and the cats finished off the very bitty bits, but even so …

more at:

Originally published at Reactive Cooking.