Mama and I had a wonderful date lunch today . . . and we deserved it.
(The idea came to me because a creative date time was a topic of Hibernate recently; it'd been a long time since we'd met for lunch.)
See, we'd spent the morning worrying about one of our NYCats, Patron, who has had some intermittent stomach issues this week, culminating in a trip to the emergency vet this morning for fluids and antibiotics. It was only the ER vet because our regular vet is closed on Thursdays and we didn't want to wait a day for fluids. We also had him ultrasounded to follow up on our vet's concern about an abdominal mass. Turns out there is some intestinal thickening, either from something straightforward as inflammatory bowel disease or cancer. Let's hope a change in diet and rest will reveal the former. Either way, we're planning on going the slow medicine/palliative route; no one wants invasive or extensive treatments on an almost 15-year-old cat. And if we can keep his symptoms under control, he's been pretty happy. We knew this might be coming and we are better equipped to handle it, both from increased wisdom and experience, than we were with our cat Morgan, but it was still a pretty quick onset and a little disheartening. He's home now and eating and purring and pretty happy; we've closed him and his brother Mojito in the basement alone to keep the Connecticats from harassing him.
marinated cabbage and tofu salad, special grilled cheese sandwiches on that incredible oatmeal bread, an incredible vegan chocolate mousse and our favorite butterscotch pudding! Mmmmmm! And a great chat with Selma and Noelle, the owners, about their upcoming trip to Italy, a new knitting project, and the secret ingredient in the mousse. Restorative. And we brought some pudding home for Sis, who loves it, too.
If and when it snows this Saturday (or Monday or Wednesday . . . ), maybe we'll make some more.
In a medium-sized pot, warm 1 cup milk and 2 cups heavy cream together with 1/4 cup packed dark brown sugar. In a larger pot, combine 3/4 cup white sugar and 1/4 cup water. Bring to a boil and cook to form a caramel. When sugar is golden brown, remove from heat and add milk mixture gradually. It will boil up suddenly and violently, which is why the caramel must be started in the larger pot. Be sure heat is off and all is combined. Set aside.
Separate eggs; you will need 6 yolks. Reserve whites for other purposes. Slowly whisk hot milk into yolks, being careful not to curdle them. Add 1 teaspoon Kosher salt and 1 teaspoon vanilla extract. Stir well.
Ladle into 6 ovenproof custard cups set in a pan. Fill the pan halfway with water, being careful not to get any into the pudding dishes. Bake at 325F for about 30 minutes or until no longer wobbly. Let cool; chill.
Serve with creme fraiche or whipped cream.
Best of Bloodroot, Vol. 1 Vegetarian