Archive for the ‘pets’ Category

Sydney Duststorm No 2

October 16, 2009

skywatch Friday

Three days after the red dust storm we had a few weeks ago, we had a second – this time it was yellow, not as severe and was gone by 8.30am. But it did provide a very eerie atmosphere.
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I almost missed seeing the sun!

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You can get an idea of how hard the wind was blowing in the next photo – which was good – it was all clear by mid morning, but billions of tons of our soil had been dumped in the Pacific ocean and New Zealand gained some too!
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Miss Dolce cat was most perturbed by my being out there in the weird light and wind.  She was crying from the upstairs balcony!  Poor baby.

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You can see more Skywatch Friday photos here.

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Dolce and Cannoli Cream

September 2, 2008

Dolce is “sweet” in Italian.

Dolce is also the cat who shares our home, our lives and our hearts.  She was MissN’s 10th birthday present.  MissN kindly shares her with us and allows me to feed her, brush her, clean up after her….  you get the idea.  MissN is very generous in a lot of ways!

2005 was not a good year for me.  My dad was dying of cancer (in South Africa).  I had health issues.  Many times that year especially I gave thanks for the little moggie who had entranced us by coming into our lives just at the right time.  We have had a few cats over the years but Dolce is the most lovable, vocal, adorable, affectionate, companionable, crazy cat we have had.

And it’s been a while since I posted a recipe.  Here is a super easy “dolce” dessert C and I make often.  (He knows how to wield the Bamix!) It’s low fat, with protein and calcium and quickly made in the food processor.

Cannoli cream is from here – a wonderful cookbook C bought me over a decade ago.

Cannoli Cream with fresh Berries

11 ounces ricotta (1¼ cups) (I buy 500g)
1/3 cup orange marmalade
2 ounces semisweet chocolate, chopped
1 tablespoon Grand Marnier
¼ teaspoon pure vanilla extract
2 pints fresh raspberries, strawberries, or blueberries

Process the ricotta in a food processor, scraping down the sides of the bowl from time to time, for about 2 minutes, until the curds disappear and it is perfectly smooth.

Add the marmalade and pulse just to combine; you want to retain some small pieces of pulp.

Transfer to a mixing bowl. Fold in the chocolate, Grand Marnier, and vanilla. Refrigerate for at least 1 hour, or up to 2 days.

Divide the berries among 4 individual serving bowls or wine goblets. Pour the cannoli cream over the berries and serve.

Serves 4 to 6 (lol not in our house!  Leftovers, if there ARE any, make good breakfast!)