- Nov 25, 2013
- Reaction score
i have always felt guity about feeding my cqts meat. especially when i went vegan for 12 years. once i went to a natural food pet store. they had vegan cat food there.i wanted to try some but decided against it. two of my cats had felv and i wanted to get them something healthy not something that might make them sick.Having to feed a cat meat was one of the reasons it took me so long to adopt a cat. Then finally my life-long love of cats became stronger than my feelings against killing animals for food.
So though I'm vegetarian, I have meat cat food for Ruby. And because of her sensitive digestive system, she eats a vet hypoallergenic novel protein food, which just happens to be duck. That really bothered me a lot at first, and still does, if I'm being honest. But my obligate carnivore pet is my responsibility now, so I have to feed her a food that will keep her digestive system happy.
Shredded is exactly the description I was thinking of.
Last night for dinner I had more of my pasta I made the night before. Tonight? No idea.
I really hate to say this, but for some cookie recipes, I've started to go half butter/half margarine (Blue Bonnet). Yeah, I know, it's like kitchen blasphemy to some bakers and some bakers turn their noses up at margarine period, but my cookies, particularly chocolate chip cookies, were starting to get way too flat. The only thing I could think of was that I was using all butter, but I don't know why, after all these years, that would happen. But I started using half butter/half margarine instead of all butter and we could see the difference right away. If your butter is too soft, that can lead to spreading cookies. Butter has to be soft, but not too soft; there's a fine line there!Very nice, and I was too full to have dessert. Himself had one of the taste fine but look ugly chocolate chip cookies. No idea but the last two batches spread more than they should have and cracked tremendously. Any ideas?
Chilling the dough makes a big difference. I use butter. The only times the cookies have come out flat is if I did not chill the dough before baking and between batches.Winchester I think you have it right about the butter. I am not a baker, but my mom was an awesome cook/baker.
I also saw on some baking sites, and I think on TV--? PBS, that the secret is to add a bit or butter and shortening. Yup, Crisco. They said the butter flavored Crisco is the best for baking> Who would have known...
My mom always adjusted her recipes, to her taste. I think she did add a bit too much sugar.. both brown and white.. I have cut back a bit, but still have the flattening issue. I have used butter.
Good luck with the hairdresser.. Yes, it is only hair.. it will grow.. and during this time... well, who cares?? Rick will still love you!! and the kitties!!
My hairdresser gave me a cut, I think razor, so that the grey hair would slowly blend with the colored, and would not look as a large line of demarcation... I was told, it grey out really well...