Cows . . . in the Everglades?!

Recall the air-boat ride we took several weeks ago in the Florida Everglades. In one corner of this very large lake/open area, we went through some thick plants and huge bogs. Then, in a great everglade cul-de-sac surrounded by a cattle farm we found these . . . . "wild Everglade creatures" . . . . just . . . . well . . . . hanging out. It was NOT what we expected, but entertaining just the same! (Click to enlarge.)
Andy

Cat-Nap Wednesdays

Katie is settling in for her afternoon nap. No sun for her today though, it's been snowing all morning!

~Michele

Some Florida Birds

Hope you enjoy!

Andy

Click on this one to see it larger/better.

Click on this one to see it larger/better.

 

Cat-Nap Wednesdays

This little box is what Katie's food comes in. It holds 24 cans of Katie's food ... and, in Katie's mind, it holds 21 lbs of herself! She spent the entire afternoon trying to sleep in the tiny box!

By late in the day I guess she decided it was too small but she wasn't ready to totally give up!

Yes, all the paper and other cardboard belong to her too. Andy really enjoys her mess!

Happy Wednesday!

~Michele

Peanut Butter Weekend

Flour-less Peanut Butter Cookies

1 C all-natural peanut butter

1/3 C brown sugar

1/3 C white sugar

1 large farm fresh egg

3/4 t baking soda

dash of salt

3/4 C Scharffen Berger Chocolate chunks

Preheat oven to 350 degrees F. Combine peanut butter with both sugars and beat until smooth. Beat in egg, soda and salt. Stir in chocolate. Roll tablespoon size pieces of dough into balls and slightly flatten. Bake 8 -10 minutes or until very lightly browned. (Watch them closely as it seems over baking is easy with this cookie. They will still taste good, but are very crumbly when over baked).

Yield: about 2 dozen.

................AND................

African Peanut Chili

• 2 Tbsp Peanut Oil
• 2 medium onions, chopped
• 2 red bell peppers, chopped
• 1 can (14 to 15 ounces) crushed tomatoes (with liquid)
• 4 cups vegetable broth (we used Pacific Natural Foods)
• 1/2 Tsp Cayenne or to taste
• 1/2 Tsp chili powder
• 1/2 Tsp Fleur de sel
• 2/3 to 1 cup extra crunchy peanut butter
• Optional: 2 cloves minced garlic
• Optional: can Northern White Beans
• Whole peanuts as a garnish

1. Heat oil in a large skillet over medium heat and cook peppers and onions until lightly browned and tender. Optional: stir in garlic near the end to prevent burning.


2. Add all ingredients to a 3.5 Quart Crockpot/slow cooker. Let it simmer for about 2 hours (or until desired) thoroughly stirring it about every 20 minutes. Stirring time is a good time to taste and adjust seasoning as desired.


It does NOT taste like tomatoes. Just a nice smooth, peanut taste with a kick.

Butterflies - Need I Say Anything?

Show off . . .

 

Cat-Nap Wednesdays

As many pet parents do, I put a kitty blanket in the chair where Katie naps in hopes to minimize the 'kitty fur clean up!' Notice how Katie nicely pushed the blanket around so she could warm her nose! So much for reducing the fur on the chair.

Aren't her little feet cute?? (maybe only I think so??)

~Michele