I am very happy to report The Stray has found a home. Last night, one of our neighbors called to ask about adoption. She had received my email and had found a flyer in her mailbox after coming home from work last night. We have known Lisa for ages (and she owns a beagle and is a runner) so we were most happy she chose to adopt The Stray. We can sneak up for visits when we need a “kitty fix”. The Stray will join a happy household of other cats and teens. Life is good if you are a stray cat on Cooper Mountain.
In the end, several kind people volunteered to take The Stray if we couldn’t find her a home by Thursday – and I thank you all. (Lady Katharine safely volunteered to adopt The Stray if we would deliver to London!) Even though The Stray was only here for five days, she had really won a spot in our hearts and I miss her. This post is being typed without a cat on my lap.
In the strangest coincidence I can think of today… our daughter has a stray cat hanging around her house in Los Angeles – an intact orange male.
Otherwise, I had a great day. After a good run, I enjoyed a healthy Salmon Caesar at the M&S Grill (aka McCormick’s). Ah, lunch with Pam. Nothing like a hen party to take a girls mind off her empty lap.
Salmon Caesar at the M&S Grill at Bridgeport
I just realized that every photo posted on my blog tonight is of food.
Here is an easy dinner idea. We love squash and this is obviously the best time of the year to enjoy this healthy vegetable. Of course, I completely ruin the healthy part and stuff Acorn Squash with meatloaf mix. In this recipe, a squash half is baked upside down for thirty minutes, then flipped over, stuffed and baked until the meatloaf mixture is cooked through. Easy and yummy.
The squash doesn’t have to be stuffed with meatloaf. Try seasoned rice pilaf. Quinoa. Anything… but meatloaf is really yummy. I used Mediterranean Lamb Loaf from New Season’s Market (Portland, Oregon), but your favorite meatloaf recipe will work well. The Mediterranean Lamb Loaf from New Seasons includes kalamata olives, onion, whole garlic cloves, feta cheese, red peppers and fresh herbs. Delish! A quarter pound of meatloaf is enough to fill half an average-sized Acorn Squash.
Heat the oven to 375 degrees. Carefully slice one Acorn Squash in half lengthwise. Scoop out and discard the seeds and stringy bits. Lay the squash halves on a parchment paper-lined baking sheet, cut side up, to make sure they will sit level. If they wobble, slice a teeny bit off the outer shell, because you will want a level “bowl” to bake and serve the meatloaf. Then, turn the cut squash halves upside down on the parchment paper and bake for 30 minutes.
Remove from the oven, carefully (use a pancake turner) turn the squash cut-side up and stuff each half with a quarter pound of uncooked meatloaf mixture. Top with a slice of red or green pepper (completely optional). Return to the oven and bake for another 20-30 minutes, or until the meatloaf mixture is just cooked through and the squash is soft. Let rest five minutes and serve. Serves two.
This is so delicious and so easy.
I just love Autumn.
PS: Our favorite local band has a new CD! Pink Martini released Splendor in the Grass today. Get your copy at Amazon.com or download it from iTunes. Not only is Oregon great – our musicians are world-class. For you NPR-heads, Ari Shapiro (another Oregonian) sings a song on the CD.
Until my next update, I remain, your Pet-less correspondent.