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		<title>Saturday Afternoon With the Girls</title>
		<link>http://www.gossipduck.com/2011/07/saturday-afternoon-with-the-girls/</link>
		<comments>http://www.gossipduck.com/2011/07/saturday-afternoon-with-the-girls/#comments</comments>
		<pubDate>Sun, 03 Jul 2011 00:44:00 +0000</pubDate>
		<dc:creator>serafinaholt</dc:creator>
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		<title>Saturday Afternoon With the Girls</title>
		<link>http://www.gossipduck.com/2011/07/saturday-afternoon-with-the-girls/</link>
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		<pubDate>Sun, 03 Jul 2011 00:44:00 +0000</pubDate>
		<dc:creator>serafinaholt</dc:creator>
				<category><![CDATA[Family]]></category>
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		<title>The Wolf is at the Door</title>
		<link>http://www.gossipduck.com/2011/07/the-wolf-is-at-the-door/</link>
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		<pubDate>Fri, 01 Jul 2011 18:10:00 +0000</pubDate>
		<dc:creator>serafinaholt</dc:creator>
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		<category><![CDATA[devotchka]]></category>
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		<description><![CDATA[You just have to keep putting one foot in front of the other.  Wake up, eat breakfast, go to work and do your job, come home and make supper, maybe do a load of laundry.  Remember to shower.  Try not to think about it, but think about it anyway.  Be gr...]]></description>
			<content:encoded><![CDATA[You just have to keep putting one foot in front of the other.  Wake up, eat breakfast, go to work and do your job, come home and make supper, maybe do a load of laundry.  Remember to shower.  Try not to think about it, but think about it anyway.  Be grateful for what you have, always come back to being grateful, because being bitter about what you don't have only makes it heavier.  <a href="http://en.wikipedia.org/wiki/Laughter">Laugh</a> whenever you can, cry when you can't laugh and then drink some wine and try again to laugh.  Breathe in, breathe out. Repeat, <a href="http://en.wikipedia.org/wiki/Ad_infinitum">ad infinitum</a>, remembering that really, everything temporal is in fact finite, even if it doesn't feel that way.<br /><br /><iframe src="http://player.vimeo.com/video/2568731?title=0&amp;byline=0&amp;portrait=0" frameborder="0" height="225" width="400"></iframe><p><a href="http://vimeo.com/2568731">Devotchka: How It Ends</a> from <a href="http://vimeo.com/user842361">Bridger Nielson</a> on <a href="http://vimeo.com">Vimeo</a>.</p><br /><br />Hold your grandmother's bible to your breast<br />Gonna put it to the test<br />You wanted it to be blessed<br />And in your heart<br />You know it to be true<br />You know what you gotta do<br />They all depend on you<br /><br />And you already know<br />Yes you already know<br />How this will end<br /><br />There is no escape<br />From the slave catcher's songs<br />For all of the loved ones gone<br />Forever's not so long<br />And in your soul<br />They poked a million holes<br />But you never let them show<br />Come on its time to go<br /><br />And you already know<br />Yes you already know<br />How this will end<br /><br />Now you've seen his face<br />And you know that there's a place in the sun<br />For all that you've done<br />For you and your children<br />No longer shall you need<br />You always wanted to believe<br />Just ask and you'll receive<br />Beyond your wildest dreams<br /><br />And you already know<br />Yes you already know<br />How this will end<br /><br />You already know (You already know)<br />You already know (You already know)<br />You already know<br />How this will end<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3581775-4591493053267356879?l=serafinaholt.blogspot.com' alt='' /></div>]]></content:encoded>
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		<title>Friday Night is for Pizza</title>
		<link>http://www.gossipduck.com/2011/06/friday-night-is-for-pizza/</link>
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		<pubDate>Fri, 24 Jun 2011 23:35:00 +0000</pubDate>
		<dc:creator>serafinaholt</dc:creator>
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		<category><![CDATA[resaturant review]]></category>
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		<description><![CDATA[For supper we went to the Sabraton location of Pizza Al's.  Dudes, this is some gigantic, greasy, tasty pizza!  I won't say it is better than my Bakery, but it was certainly fast, friendly service.  The place had a steady stream of dine in and take out...]]></description>
			<content:encoded><![CDATA[<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ZAMDJ08NZso/TgUfq0lkhxI/AAAAAAAABUg/v25-WUXJurI/s1600/IMG_0462.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-ZAMDJ08NZso/TgUfq0lkhxI/AAAAAAAABUg/v25-WUXJurI/s400/IMG_0462.jpg" alt="" id="BLOGGER_PHOTO_ID_5621934530373125906" border="0" /></a><br />For supper we went to the Sabraton location of <a href="http://www.pizzaals.com/">Pizza Al's</a>.  Dudes, this is some gigantic, greasy, tasty pizza!  I won't say it is better than my Bakery, but it was certainly fast, friendly service.  The place had a steady stream of dine in and take out customers the whole time we were there!  They have several kinds of beer on tap, including a crisp Italian pilsner which Keith ordered, served in the traditional plastic cup.  If you are picking up takeout you can buy a 6-pack, or a 2 litre of soda to go.<br /><br />I ordered a tossed salad to go with my pie and it was the classic plate full iceberg lettuce decorated with one slice of tomato cut in half and a green pepper ring and 2 slices of onion, dressed with oil and vinegar.  So yummy!  Delia couldn't believe that is what passed for a salad, but I guess she didn't live in Clarksburg long enough to learn what a real Italian salad looks like.  If you want more frills than that I think they have an antipasto plate on the menu as well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-X1A10HfMKAc/TgUfqzhbdVI/AAAAAAAABUY/ahmcTy-NL4k/s1600/IMG_0461.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="http://2.bp.blogspot.com/-X1A10HfMKAc/TgUfqzhbdVI/AAAAAAAABUY/ahmcTy-NL4k/s400/IMG_0461.jpg" alt="" id="BLOGGER_PHOTO_ID_5621934530087318866" border="0" /></a><br />Delia whiled away some quarters and several minutes waiting for our pizza by playing pinball, and then we played some tunes on the jukebox.  Not quite as awesome as my memories of Tucillo's Pizza, but fun all the same.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-1Fu7AC6PKhc/TgUfrMpwM4I/AAAAAAAABUo/kVRlGpyred4/s1600/IMG_0463.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-1Fu7AC6PKhc/TgUfrMpwM4I/AAAAAAAABUo/kVRlGpyred4/s400/IMG_0463.jpg" alt="" id="BLOGGER_PHOTO_ID_5621934536833119106" border="0" /></a>We got one large pie and of course took half of it home.  Pizza Al's is in the same shopping center as <a href="http://www.mothersatticllc.com/">Mother's Attic</a>, so we walked around there after supper and found a treasure.  Keith bought me a flying dragon kite.  It looks like the original owners didn't even put it together once!  I know I don't need any more kites, but hey, it's a FLYING DRAGON!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-0h1aamDGKOo/TgUp5eTmlsI/AAAAAAAABUw/PCGVK4mo2Hw/s1600/IMG_0464.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 324px;" src="http://3.bp.blogspot.com/-0h1aamDGKOo/TgUp5eTmlsI/AAAAAAAABUw/PCGVK4mo2Hw/s400/IMG_0464.jpg" alt="" id="BLOGGER_PHOTO_ID_5621945777206499010" border="0" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3581775-9147529075190216983?l=serafinaholt.blogspot.com' alt='' /></div>]]></content:encoded>
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		<title>Monday Brunch</title>
		<link>http://www.gossipduck.com/2011/06/monday-brunch/</link>
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		<pubDate>Mon, 20 Jun 2011 14:58:00 +0000</pubDate>
		<dc:creator>serafinaholt</dc:creator>
				<category><![CDATA[Food]]></category>
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		<description><![CDATA[Crustless Quiche with Beet Greens and Havarti CheeseMy Beloved brought me more beets from the farmers market Saturday, and while I immediately prepared the small jewel-like roots by braising them in beer, the red and green tops languished on my kitchen...]]></description>
			<content:encoded><![CDATA[Crustless Quiche with Beet Greens and Havarti Cheese<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-VAWbzONxaEg/Tf9gdwPwmdI/AAAAAAAABUQ/KjNz4ganuHQ/s1600/IMG_0287.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-VAWbzONxaEg/Tf9gdwPwmdI/AAAAAAAABUQ/KjNz4ganuHQ/s400/IMG_0287.jpg" alt="" id="BLOGGER_PHOTO_ID_5620316924265142738" border="0" /></a><br />My Beloved brought me more beets from the farmers market Saturday, and while I immediately prepared the small jewel-like roots by braising them in beer, the red and green tops languished on my kitchen counter for a few days.  This morning I plunged them into a cold water bath and sorted out the way-too-wilted parts, chopped the survivors up, and married them to eggs, cream and cheese.<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="color: rgb(102, 51, 51);">1/2 an onion, chopped</span></span><br /><span style="font-size:130%;"><span style="color: rgb(102, 51, 51);">2 small carrots, chopped</span></span><br /><span style="font-size:130%;"><span style="color: rgb(102, 51, 51);">1 clove garlic, chopped</span></span><br /></div>Get these three going in a skillet with a little olive oil, sautee till the onions start to turn transparent.<br /><div style="text-align: center;"><span style="color: rgb(0, 51, 0);font-size:130%;" >One bunch of beet greens, rinsed and chopped</span><br /></div>I also used up what was left of my spinach. Greens could be anything though, chard or probably even kale.<br />Add chopped greens to skillet, douse with a generous glug of your favorite vinegar (I used Balsamic since it was sitting out on the counter), and cover and cook till the greens are quite wilted.  Remove from heat and let cool slightly.<br /><br />In another mixing bowl whisk<br /><div style="text-align: center;"><span style="color: rgb(255, 102, 0);font-size:130%;" >3 large eggs</span><br /><span style="color: rgb(255, 102, 0);font-size:130%;" >1/2 cup heavy cream</span><br /><span style="color: rgb(255, 102, 0);font-size:130%;" >1/2 cup milk</span><br /><span style="color: rgb(255, 102, 0);font-size:130%;" >1/2 cup shredded cheese - Havarti for me since I love it with beets.</span><br /></div><br />When the greens are a bit cool, stir them into the egg mixture, then pour that into a pie plate that has been sprayed with oil.  Bake in a 35o degree oven for about half an hour. Ohh, so yummy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-P3SPzZQZJM0/Tf9gdo7y6qI/AAAAAAAABUI/5lQZJWprJvI/s1600/IMG_0286.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 283px;" src="http://2.bp.blogspot.com/-P3SPzZQZJM0/Tf9gdo7y6qI/AAAAAAAABUI/5lQZJWprJvI/s400/IMG_0286.jpg" alt="" id="BLOGGER_PHOTO_ID_5620316922302360226" border="0" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3581775-8557511447428871791?l=serafinaholt.blogspot.com' alt='' /></div>]]></content:encoded>
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		<title>Scenes from our Urban Garden &#8211; Mid June</title>
		<link>http://www.gossipduck.com/2011/06/scenes-from-our-urban-garden-mid-june/</link>
		<comments>http://www.gossipduck.com/2011/06/scenes-from-our-urban-garden-mid-june/#comments</comments>
		<pubDate>Tue, 14 Jun 2011 21:40:00 +0000</pubDate>
		<dc:creator>serafinaholt</dc:creator>
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		<description><![CDATA[I love the way this vine wound up the porch and around the flowerpot full of grass.Coffee trees.Delia and her Gigantor lemon balm.  The thing was towering over my tomato bed, so we moved it.  Lemon balm is a member of the mint family, and I was kind of...]]></description>
			<content:encoded><![CDATA[<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-XJVylY2mXuI/TffXinQ_6qI/AAAAAAAABUA/00bQBR1fyQs/s1600/IMG_0231.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-XJVylY2mXuI/TffXinQ_6qI/AAAAAAAABUA/00bQBR1fyQs/s400/IMG_0231.jpg" alt="" id="BLOGGER_PHOTO_ID_5618196049823787682" border="0" /></a>I love the way this vine wound up the porch and around the flowerpot full of grass.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-GyttF8CSiYY/TffXiUyzoHI/AAAAAAAABT4/OkHLETkSv40/s1600/IMG_0223.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-GyttF8CSiYY/TffXiUyzoHI/AAAAAAAABT4/OkHLETkSv40/s400/IMG_0223.jpg" alt="" id="BLOGGER_PHOTO_ID_5618196044865314930" border="0" /></a>Coffee trees.<br /></div><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-DqvSDYg_jTg/TffXhyQWngI/AAAAAAAABTw/BKHu2u5tzr4/s1600/IMG_0236.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-DqvSDYg_jTg/TffXhyQWngI/AAAAAAAABTw/BKHu2u5tzr4/s400/IMG_0236.jpg" alt="" id="BLOGGER_PHOTO_ID_5618196035594001922" border="0" /></a>Delia and her Gigantor lemon balm.  The thing was towering over my tomato bed, so we moved it.  Lemon balm is a member of the mint family, and I was kind of afraid it would take over the whole raised bed.  She bought it last year at the Farmers Market, and it stayed outside all winter and came back like crazy.  Hopefully it will enjoy life as a potted plant!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-HGx3DFMbArI/TffXhtiyVjI/AAAAAAAABTo/8EUGcOMYiag/s1600/IMG_0217.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-HGx3DFMbArI/TffXhtiyVjI/AAAAAAAABTo/8EUGcOMYiag/s400/IMG_0217.JPG" alt="" id="BLOGGER_PHOTO_ID_5618196034329138738" border="0" /></a>One of my hanging tomatoes and some other stuff.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-y9FRP59OHhs/TffWx_2i-2I/AAAAAAAABTY/zQQgnyHalgo/s1600/IMG_0222.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-y9FRP59OHhs/TffWx_2i-2I/AAAAAAAABTY/zQQgnyHalgo/s400/IMG_0222.jpg" alt="" id="BLOGGER_PHOTO_ID_5618195214610135906" border="0" /></a>Habaneros.  I still have 4 or 5 that could use forever homes if anybody wants any.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-UNeZTrUbboo/TffWxOhqhMI/AAAAAAAABTQ/4jCBN7Tw-CY/s1600/IMG_0220.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-UNeZTrUbboo/TffWxOhqhMI/AAAAAAAABTQ/4jCBN7Tw-CY/s400/IMG_0220.JPG" alt="" id="BLOGGER_PHOTO_ID_5618195201369212098" border="0" /></a>Zucchini and some more tomatoes. Keith counted, we have 16 tomato plants.  How did that happen?<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-z7g9XTxoTFA/TffWwwOOykI/AAAAAAAABTI/3VnUXblhf48/s1600/IMG_0219.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-z7g9XTxoTFA/TffWwwOOykI/AAAAAAAABTI/3VnUXblhf48/s400/IMG_0219.jpg" alt="" id="BLOGGER_PHOTO_ID_5618195193234639426" border="0" /></a>The first pepper, and some lettuce.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ylHzAoiml-U/TffWwZd02dI/AAAAAAAABTA/B1hiKDh7XlU/s1600/IMG_0229.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 139px;" src="http://3.bp.blogspot.com/-ylHzAoiml-U/TffWwZd02dI/AAAAAAAABTA/B1hiKDh7XlU/s400/IMG_0229.jpg" alt="" id="BLOGGER_PHOTO_ID_5618195187126032850" border="0" /></a>Day lilies and random weeds.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-GLWXhHr9Eh0/TffWyRruhAI/AAAAAAAABTg/lWF32IFIe1U/s1600/IMG_0224.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-GLWXhHr9Eh0/TffWyRruhAI/AAAAAAAABTg/lWF32IFIe1U/s400/IMG_0224.jpg" alt="" id="BLOGGER_PHOTO_ID_5618195219396592642" border="0" /></a>Tomato blossoms.<br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3581775-5536604750396152084?l=serafinaholt.blogspot.com' alt='' /></div>]]></content:encoded>
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		<title>Hot Enough For Ya?</title>
		<link>http://www.gossipduck.com/2011/06/hot-enough-for-ya/</link>
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		<pubDate>Thu, 09 Jun 2011 19:10:00 +0000</pubDate>
		<dc:creator>serafinaholt</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Plastic Avatar]]></category>
		<category><![CDATA[Serafina Holt]]></category>
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		<description><![CDATA[It is June folks, and even though technically Summer doesn't begin till the Solstice on the 21st, the temperatures here would like to convince you otherwise.  My trusty thermometer is on the  shady back porch, and this reading is pretty cool compared t...]]></description>
			<content:encoded><![CDATA[<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-rxXGhNz1n6U/TfEcAaeY_MI/AAAAAAAABSo/5cOrfLqC4Rw/s1600/IMG_0421.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-rxXGhNz1n6U/TfEcAaeY_MI/AAAAAAAABSo/5cOrfLqC4Rw/s400/IMG_0421.jpg" alt="" id="BLOGGER_PHOTO_ID_5616301003740085442" border="0" /></a>It is June folks, and even though technically Summer doesn't begin till the Solstice on the 21st, the temperatures here would like to convince you otherwise.  My trusty thermometer is on the  shady back porch, and this reading is pretty cool compared to the inside of my kitchen.<br /><br />Maybe I'm crazy, or maybe I really am somewhat reptilian, but this weather makes me happy! Today when I came home from work (where, in spite of recent AC repairs the median temperature in my workspace was upwards of 80 degrees - residential cooling systems are no match for the Brick Oven) I decided to bake some cupcakes!<br /><br />My sweet niece is going to VA for the summer, and these are my contribution to her farewell dinner.  This recipe is based on Ina Garten's <a href="http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html">Beatty's Chocolate Cake</a>, which one of my former co-workers turned me on to a while back.  Thanks Maria!<br /><br />Heat your oven to 350.  You can save a little energy if your kitchen is already well over a hundred degrees when you decide to bake!  Also, now would be a good time to put on a pot of coffee. Who drinks coffee when it is this hot out, you ask?  The really awesome people, that's who.<br /><br />Combine in a good sized mixing bowl (I use the middle of my three awesome Fiesta mixing bowls)<br /><div style="text-align: center; color: rgb(51, 0, 0);"><span style="font-size:130%;">1 3/4 c flour<br />2 c sugar<br />3/4 c cocoa powder<br />2 tsp baking soda<br />1 tsp baking powder<br />1 tsp salt<br /></span></div><br />Whisk these together.  If you find any lumpy bits, or if your ingredients are old, you might want to sift these all together through a sieve.  Or you might not, if you are lazy like me, just pinch the lumps apart with your fingertips.<br /><br />In another bowl mix together<br /><div style="text-align: center; color: rgb(255, 204, 51);"><span style="font-size:130%;">1/4 c sour cream<br />3/4 c yoghurt<br />2 eggs<br />1/2 c vegetable oil<br />1 tsp vanilla<br /></span></div><br />Pour the dairy into the dry, and beat with a wooden spoon - you know how I feel about electric mixers.  :)<br /><br />Once that gets nice and shiny, and you have annihilated all tiny lumps of stubborn cocoa and baking soda, pour in <span style="color: rgb(102, 51, 0);font-size:130%;" >one cup of strong hot coffee</span>.  You might want to break out the whisk for this, and also a scraper thingy to scrape down the sides and the bottom of the bowl.  Don't get freaked out here, just keep stirring, eventually it will look like cake batter again!<br /><br />Pour in 1/4 cup portions into paper lined cupcake tins.  Bake for 18 - 20 minutes.  Cool for a few minutes in the pans, then turn the cupcakes out onto wire racks to cool completely before frosting.<br /><span style="font-size:85%;">Or you could make a layer cake out of this, I don't give a crap, in that case you'd have to bake it a bit longer- but if you do that, do yourself a favor and <span style="color: rgb(204, 0, 0); font-style: italic;">generously</span> grease and flour your pans.  Ina Garten says to line them with parchment, but I never do that since I never have parchment hanging around.  Here's a chocolate cake tip though.  Mix a spoonfull of cocoa in with the flour that you use to coat the pan.  It will get rid of the icky whiteness that sometimes hangs on to the edges of a cake after you turn it out of the pan.  </span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-bx3CiHFTx94/TfEbp5yV58I/AAAAAAAABSg/F_i6XGSrvNc/s1600/IMG_0418.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-bx3CiHFTx94/TfEbp5yV58I/AAAAAAAABSg/F_i6XGSrvNc/s400/IMG_0418.jpg" alt="" id="BLOGGER_PHOTO_ID_5616300617008277442" border="0" /></a><span style="font-size:85%;">Here's my KitchenAid mixer baby!<br /></span></div><br />I asked Becca what kind of frosting she liked on chocolate cupcakes, she told me vanilla, which kind of threw me for a loop because I usually make a chocolate ganache for this cake... But I was up to the challenge.  When I searched for vanilla buttercream, <a href="http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html">this recipe</a> came up - also from Food Network.  It reminded me of the icing we used to make at 4H camp in the cake decorating class.  Only classier, because it uses heavy cream instead of milk, and you know, cream makes everything classier. Of course I had to go and twiddle with the recipe just a little bit, and also prove that you can in fact whip it with just a whisk and your natural arm muscles.<br /><br /><div style="text-align: center; color: rgb(204, 102, 204);"><span style="font-size:130%;">1 cup butter at room temperature*<br />3 c powdered sugar<br />a pinch of salt<br />1/2 to 1 tsp lemon juice<br />1 tsp vanilla<br />1 to 2 tablespoons heavy cream<br /></span></div><br />*If your kitchen is already well over body temperature, your butter might get <span style="font-style: italic;">too soft</span>.  When I dumped mine out of the paper wrappers into my Pampered Chef mixing bowl, it started to puddle up.  Not good...  I whipped the crap out of the butter and put it in the fridge for a few minutes before I beat in the sugar.  I managed to counteract the detriments of a high room temperature with a judicious application of refrigeration at intervals throughout the mixing process.  Your mileage may vary.  And if you have an electric mixer and an air conditioner, this will be so easy you might never want to buy cake frosting in a plastic can again.<br /><br />Beat the butter till it is light and fluffy.  If it is unsalted, like mine, beat in the salt.<br />Beat in the powdered sugar, one cup at a time.  I forced mine through a sieve to prevent lumps.  After the 2nd cup of sugar is well incorporated,<br />Beat in the lemon juice, vanilla and 1 T of cream.<br />Whip it.  Whip it good.<br />Beat in the last cup of sugar.  Take stock of the situation.  Does it need to be thicker? Maybe you should put it in the fridge for a few minutes.  Maybe you need to add some more sugar. Is it a little stiff and lumpy? You could add a bit more cream.  Think about it. If the kids I went to 4H camp with could make this, you can too.<br /><br />Frost your cupcakes!  Pipe it on with a star tipped decorating bag, or smear it on with the back of a spoon.  It will taste good.  I just use a little spatula thingy.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-7l9vqtao9pg/TfEthoe4jwI/AAAAAAAABSw/yWCsRehPX6Q/s1600/IMG_0422.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-7l9vqtao9pg/TfEthoe4jwI/AAAAAAAABSw/yWCsRehPX6Q/s400/IMG_0422.jpg" alt="" id="BLOGGER_PHOTO_ID_5616320266133606146" border="0" /></a><br /><br />If you have to wait a while till your cupcakes are cool, go ahead  and put this in the fridge in the mixing bowl covered with plastic or a  lid.  You'll have to whip it again before you frost, and it might get  crusty if it is exposed to air.  Although if it is hot and humid where  you are as it is where I am, it might just get melty instead of crusty,  but I guarantee it will get eaten.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3581775-8820097694390422756?l=serafinaholt.blogspot.com' alt='' /></div>]]></content:encoded>
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		<title>Beets are the new Breakfast</title>
		<link>http://www.gossipduck.com/2011/06/beets-are-the-new-breakfast/</link>
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		<pubDate>Sun, 05 Jun 2011 17:44:00 +0000</pubDate>
		<dc:creator>serafinaholt</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Plastic Avatar]]></category>
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		<category><![CDATA[bakery]]></category>
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		<description><![CDATA[Morgantown celebrated summertime with our fifth Farmers Market of the  season yesterday.  Since I have to work, Keith and Delia went down and  brought home some deliciousness.  One bunch of chard, two green and two  red tomatoes, some local honey, and ...]]></description>
			<content:encoded><![CDATA[Morgantown celebrated summertime with our fifth Farmers Market of the  season yesterday.  Since I have to work, Keith and Delia went down and  brought home some deliciousness.  One bunch of chard, two green and two  red tomatoes, some local honey, and my first bunch of beets of the  season.  They also got a cat grass plant, for Naomi's birthday as a gift  for her cat Sharkey.<br /><br />Since Delia was away this morning at the  sleepover, I had the chance to make VEGETABLES FOR BREAKFAST, which is  like a dream come true.  I started out searching Swiss Chard recipes on  Epicurious, and ended up intrigued by <a href="http://www.epicurious.com/recipes/food/views/Cinnamon-Spiced-Swiss-Chard-Pancakes-101410">this one</a>.   But the beets were calling to me, and the chard will keep for supper.   I made these little guys with the beet greens.  I think I will call  them...<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-lOgvNuce_f8/TeutFlO90KI/AAAAAAAABRw/mZyU7sOa0tQ/s1600/IMG_0209.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-lOgvNuce_f8/TeutFlO90KI/AAAAAAAABRw/mZyU7sOa0tQ/s400/IMG_0209.jpg" alt="" id="BLOGGER_PHOTO_ID_5614771671853289634" border="0" /></a><span style="color: rgb(153, 0, 0);font-size:130%;" >BEETCAKES</span><br /></div><br />If  you think of beets as little slices that come in a can or a jar, you  are missing out on over half the plant's bounty.  Beet greens can be  cooked just like any other greens, and they are an excellent source of <a href="http://www.nutrition-and-you.com/beets.html">carotenoids, flavonoid anti-oxidants and vitamin A</a>.   To prepare, chop the actual beet root off, leaving an inch of stem  attached - this cuts down on bleeding.  Then rinse the whole mess of  greens in some cold water, I just put them in my biggest Fiesta bowl and  swish them around, but cold running water works fine too.  Then I shake  them out a little and cut the leaves from the stems.<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-WZyQ7Gnd6oE/TeutG_TuR4I/AAAAAAAABSI/A0OjE6yfs-M/s1600/IMG_0200.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-WZyQ7Gnd6oE/TeutG_TuR4I/AAAAAAAABSI/A0OjE6yfs-M/s400/IMG_0200.JPG" alt="" id="BLOGGER_PHOTO_ID_5614771696032434050" border="0" /></a><span style="color: rgb(102, 0, 0);font-size:130%;" >roots, stems and leaves<br /><br /></span></div><span style="color: rgb(0, 0, 0);">I  like to cook the stems a bit more than the leaves, because they are  kind of tough and stringy sometimes, and if you put everything in to  cook together the leaves get all mushy by the time the stems are tender.   So for this recipe, I chopped up the following:</span><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-6BZ0nwCcS60/TeutGcVZjdI/AAAAAAAABSA/4DAo1khyQwg/s1600/IMG_0202.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-6BZ0nwCcS60/TeutGcVZjdI/AAAAAAAABSA/4DAo1khyQwg/s400/IMG_0202.JPG" alt="" id="BLOGGER_PHOTO_ID_5614771686644223442" border="0" /></a><span style="color: rgb(0, 102, 0);font-size:130%;" >One Bunch of Beet Stems</span><br /><span style="color: rgb(0, 102, 0);font-size:130%;" >Half a Huge Onion</span><br /><span style="color: rgb(0, 102, 0);font-size:130%;" >Two Cloves of Garlic</span><br /></div><br /><div style="text-align: left;"><span style="color: rgb(0, 0, 0);">These  were sauteed in a dollop of bacon grease plus a generous glug of olive  oil in my trusty cast iron skillet.  If that grosses you out of course  you can use one of those heinous nonstick jobs coated with a light mist  of canola oil or whatever babies cook with...</span><br /><br /><span style="color: rgb(0, 0, 0);">Once the onions start to turn translucent (and also the edges will turn all pink from the beets, it is super cute), add</span><br /></div><div style="text-align: center; color: rgb(102, 0, 0);"><span style="font-size:130%;">A Splash of Red Wine Vinegar<br />A Tentative Pinch Of Ground Coriander<br />A Vigorous Shake of Dry Mustard<br />Tiny Pinch of Salt<br /></span><div style="text-align: left;"><span style="color: rgb(0, 0, 0);">Mix  that up to distribute the spices and inhale deeply.  Then toss in your  chopped leaves and mix it up again, finally covering the whole mess for 2  minutes or so to let the greens wilt a bit.  </span><br /></div></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-iyfqrpux9R8/TeutGBNwdOI/AAAAAAAABR4/ENiVUaD8LLY/s1600/IMG_0203.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-iyfqrpux9R8/TeutGBNwdOI/AAAAAAAABR4/ENiVUaD8LLY/s400/IMG_0203.jpg" alt="" id="BLOGGER_PHOTO_ID_5614771679364412642" border="0" /></a><span style="color: rgb(51, 51, 0);font-size:130%;" >MMMM GREENS!<br /></span></div><br /><div style="text-align: left;">Take  the lid off and turn the fire up and evaporate out as much of the  liquid as you can in the next sixty seconds.  If it looks really wet, go  ahead and strain out the juice. I put it in a strainer over a bowl in  the fridge for a little while to cool.  You don't want to add hot  veggies to your eggs or it will end up all kinds of ugly.  While that  cools, make some breadcrumbs.<br /></div><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-0IrTqzzxyDI/Teu1pzFF5II/AAAAAAAABSQ/OvEoimMxmPI/s1600/IMG_0212.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-0IrTqzzxyDI/Teu1pzFF5II/AAAAAAAABSQ/OvEoimMxmPI/s400/IMG_0212.JPG" alt="" id="BLOGGER_PHOTO_ID_5614781090138285186" border="0" /></a><span style="color: rgb(102, 51, 0);">I made this loaf, and I get paid to do that so you don't have to!</span><br /></div><br /><div style="text-align: left;">You need about a cup of breadcrumbs, more or less, for this mess of pancakes.  My current favorite is the <a href="http://www.newdaybakery.com/Bread.html">West Virginia Wheat from the Bakery</a>.   I like to give a couple of slices a pulse in the food processor, but  you could toast it and pulverize it a plastic bag with a rolling pin, or  tear it apart meticulously with your fingers.<br /><br />Once your veggie  mixture is sufficiently cool (and not before!), into a large mixing bowl  crack about 4 eggs.  Add salt and pepper here if you like, beat them  severely, then stir in the breadcrumbs.  Stir in the beet mixture.  Pretty cool looking, eh?  All kinds of PINK.<br /><br /><div style="text-align: center;">Drop a heaping spoonful of this onto a medium hot skillet well lubed with bacon grease and olive oil, and fry!<br /></div></div><div style="text-align: center;"><object width="320" height="266" class="BLOG_video_class" id="BLOG_video-7ec2c01988814892" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="movie" value="http://www.youtube.com/get_player"></param><param name="bgcolor" value="#FFFFFF"></param><param name="allowfullscreen" value="true"></param><param name="flashvars" value="flvurl=http%3A%2F%2Fv12.nonxt4.googlevideo.com%2Fvideoplayback%3Fid%3D7ec2c01988814892%26itag%3D5%26app%3Dblogger%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1309444137%26sparams%3Did%252Citag%252Cip%252Cipbits%252Cexpire%26signature%3D7D368E7DC881E96B091A3A65A111D7F9A0704985.6C173F29B2F47ADA72F0EF3F008389CC941B1C1E%26key%3Dck1&amp;iurl=http%3A%2F%2Fvideo.google.com%2FThumbnailServer2%3Fapp%3Dblogger%26contentid%3D7ec2c01988814892%26offsetms%3D5000%26itag%3Dw160%26sigh%3DpmaZRp7gedV6Q4ickXNsMCGLV1E&amp;autoplay=0&amp;ps=blogger"><embed src="http://www.youtube.com/get_player" type="application/x-shockwave-flash"width="320" height="266" bgcolor="#FFFFFF"flashvars="flvurl=http%3A%2F%2Fv12.nonxt4.googlevideo.com%2Fvideoplayback%3Fid%3D7ec2c01988814892%26itag%3D5%26app%3Dblogger%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1309444137%26sparams%3Did%252Citag%252Cip%252Cipbits%252Cexpire%26signature%3D7D368E7DC881E96B091A3A65A111D7F9A0704985.6C173F29B2F47ADA72F0EF3F008389CC941B1C1E%26key%3Dck1&iurl=http%3A%2F%2Fvideo.google.com%2FThumbnailServer2%3Fapp%3Dblogger%26contentid%3D7ec2c01988814892%26offsetms%3D5000%26itag%3Dw160%26sigh%3DpmaZRp7gedV6Q4ickXNsMCGLV1E&autoplay=0&ps=blogger"allowFullScreen="true" /></param></object><br /></div>It  took about 3 minutes a side.  Then you can keep them warm in a 300   degree oven till you finish frying up the rest, or just eat them at   room temperature.  I ate mine with a dollop of sour cream, Keith ate his  with some awesome horseradish mustard, and I think the ultimate sauce  would be the stuff Maxwells serves with their Spinach Balls - because  that's what my taste testers said these beetcakes were evocative of.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3581775-7878662730088541778?l=serafinaholt.blogspot.com' alt='' /></div>]]></content:encoded>
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		<title>Poem of the Day</title>
		<link>http://www.gossipduck.com/2011/06/poem-of-the-day-5/</link>
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		<pubDate>Wed, 01 Jun 2011 09:19:00 +0000</pubDate>
		<dc:creator>serafinaholt</dc:creator>
				<category><![CDATA[Plastic Avatar]]></category>
		<category><![CDATA[Serafina Holt]]></category>
		<category><![CDATA[Syndicated Posts]]></category>
		<category><![CDATA[poem]]></category>

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		<description><![CDATA[                                       Lunch Will Be Served                      by Eleanor Lerman                                                       Just when you think that you areon the road to success and themedications have calmed downyour wife...]]></description>
			<content:encoded><![CDATA[<div class="yiv2056360433episode_title" style="text-align:center;">                                       <h2>Lunch Will Be Served</h2>                      <p class="yiv2056360433author">by <a rel="nofollow"  href="http://writersalmanac.publicradio.org/author.php?auth_id=1855">Eleanor Lerman</a></p>                                       </div>              <p>  Just when you think that you are<br />on the road to success and the<br />medications have calmed down<br />your wife, plus a big sale at<br />the foodstore means that you<br />can finally buy your cat a<br />decent meal—that's when<br />you get the news that it's time<br />to stare calamity in the face<br /><br /> And what a face: it comes<br />at you like a speeding pie<br />It has three eyes. It was created<br />by an overdose of nuclear<br />radiation. It's cunning knows<br />no bounds. Meaning, now<br />you are going to pay for something<br />you did in a past life, or didn't<br />do or should have thought<br />about doing. If you even rated<br />a past life. If not, then these are<br />just the normal ups and downs<br />Which do you think is worse?<br /><br /> Anyway. A procession of ghosts<br />will carry your pencil box<br />down to the office from which<br />you will never be allowed<br />to retire. Lunch will be served,<br />but all you can expect is<br />a bag of blood and transfat:<br />In other words, to rub it in,<br />even the cat will get a better deal<br /><br /> Meanwhile, the universe remains<br />an incomprehensible wheel of<br />grave attraction. Fish, swans,<br />and archers lie in each other's<br />starry embrace while dark particles<br />have been driving by your house<br />all day in their neutrino cars,<br />in a hurry to do a job that will<br />never be revealed to us. And in<br />some versions of this story,<br />the cat has magical powers<br />Oh my God, you say. I had no idea<br /><br /> Well, now you do. In fact,<br />in some versions of this story,<br />beings of faith and light<br />are in the kitchen, dancing<br />with your wife. Then your<br />friends arrive, still lugging<br />around their own dilemmas,<br />hoping you will feed them<br />from the common pot, like<br />in the old days. And as tired<br />as you are, you think you can  </p>   "Lunch Will Be Served" by Eleanor Lerman, from <em>The Sensual World ReEmerges</em>. © Sarabande Books, 2010.<br />lifted from<a href="http://www.elabs7.com/functions/message_view.html?mid=1261420&amp;mlid=499&amp;siteid=20130&amp;uid=570052b59a"> The Writer's Almanac</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3581775-6060069580432254344?l=serafinaholt.blogspot.com' alt='' /></div>]]></content:encoded>
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		<title>The Life and Death of Sherbo the Cat</title>
		<link>http://www.gossipduck.com/2011/05/the-life-and-death-of-sherbo-the-cat/</link>
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		<pubDate>Wed, 18 May 2011 20:26:52 +0000</pubDate>
		<dc:creator>Azie</dc:creator>
				<category><![CDATA[Azie]]></category>
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		<description><![CDATA[The summer of 1996 is best remembered by the Olympic games in Atlanta. What I’ve always loved most about both summer and winter Olympics is the ability they have to utterly transfix us on the most obscure of events. Curling comes to mind for the winter Olympics. At no other time can we imagine watching [...]]]></description>
			<content:encoded><![CDATA[<p>The summer of 1996 is best remembered by the Olympic games in Atlanta. What I’ve always loved most about both summer and winter Olympics is the ability they have to utterly transfix us on the most obscure of events. Curling comes to mind for the winter Olympics. At no other time can we imagine watching teams slide rocks and sweep ice. While the summer Olympics may not have as absurd an equivalent, we still end up riveted by sports that we would otherwise click right past. Men’s gymnastics is one such sport that most of us don’t pay much attention. The women’s side is usually more interesting with their flexibility, springiness and just general cuteness. Nevertheless, that summer I sat in awe of a young Belarusian gymnast named Vitali Sherbo. The event I remember most were the rings. He did the “Iron Cross” where you balance in mid-air with arms extended. Then he did it upside down. He had an incredible upper body. A torso shaped like a V, and hands that seemed to be about five sizes bigger than the powerful body to which they were attached. His routine was extremely difficult, but done with a precision that could only come from endless repetition and Herculean strength. The dismount was flawless.</p>
<p>On a hot July night as those games were in full swing I laid in bed perhaps sleeping, perhaps just trying. I was back at my parents house. After graduating from college, there I was again back at the folks house on Long Island. My older brother was in the same boat. Having separated from the military he too was back to finish up college. We lived in a large 5 bedroom house at the end of a quiet cul-de-sac. It had been a wonderful place to be a kid. We could play in the street, had a neighborhood full of other kids and always a few watchful parental eyes on our safety. It was, unfortunately, less than ideal for two well-traveled men in their 20’s. My parents slept on the second floor, while my brother and I were both on the ground floor. He in the front bedroom and me in an adjacent room with door to the backyard.</p>
<p>Around midnight, maybe even later, I heard the faint cries of a kitten. Not a constant mewling, but an intermittent meow. Not a terribly unusual sound to hear in the suburbs, so I didn’t have much of a reaction. The sporadic cry continued and I just threw a pillow over my head and went to sleep. I awoke a short time later to the sounds of a commotion in the front yard.<br />
My brother was shouting “Shut the hell up you stupid cat” .<br />
I heard running, more shouting then the sound of rocks hitting the neighbor’s picket fence. I sprang out of bed, out the back door, around the house and into the front yard to find my brother firing rocks into a dense shrub along the fence.<br />
“What the hell are you doing?” I asked in a hushed voice fully aware of the late hour.<br />
“I’m gonna kill that god damn cat, It’s annoying the hell out of me” he replied.<br />
“No you’re not. Get back inside, I’ll handle this.” I demanded.<br />
“Allright, but I better not hear that stupid thing anymore” he retorted.</p>
<p>He could tell from both the look in my eyes and my stance between he and the shrub that if one more rock were thrown I would start firing back. He went back inside. I slowly approached the shrub and got down on all fours.<br />
“Thut Thut Thut… come on out” I whispered while rubbing my thumb across my fingers.<br />
Again and again I repeated the call. Finally after a few minutes I heard the little yelp again. By now my eyes had fully adjusted to the semi-darkness. It doesn’t ever really get dark on Long Island anymore. Even at 2am you can still practically read a book outside due to the ambient light reflected down from the sky. Add in a few street lights and its almost stadium lighting. A few more whispers and finger rubbing were responded to with a plaintive meow. Then I finally caught a glimpse of the light reflected in two yellow eyes. The front paws and face on the ground began to inch towards me. I whispered and coaxed some more, then extended my hand as far in as I could. He continued to inch forward until finally his soft wet nose met the tip of my finger then withdrew. We each held our positions for a few moments after that. Me prone with my arm extended and he also belly on the ground eyes locked to mine.</p>
<p>“Don’t be afraid, I’m not gonna hurt you” I whispered and finally he came out into the light. He was a scrawny orange tabby, shivering with dread. As I began to stroke his cheek I could feel the fear in him, his little heart racing. I continued to pet him and speak to him in my most soothing voice. When I finally gathered him up in my arms he offered only the slightest resistance more out of unfamiliarity with being held than fear of me. I remember in that moment feeling a sense of pride that once again the cat master had shown his dominion over felines. In minor moments of megalomania I truly believe that I have the ability to command the feline species. Maybe its because I’m a Leo, but I’ve always had an affinity with and affection for cats. And so I took this new minion for my four-legged army into my room.</p>
<p>My bedroom also doubled as the laundry room. One of the many petty humiliations suffered by those of us unfortunate enough to have to move back in with the parents is to find out what’s been done with our rooms in the years of absence. At this moment though it came in handy. I put him in a large laundry basket wrapped in a blanket and went upstairs for some food and water. We already had a cat. A beautiful black female cat that we simply called Girl had been slinking around our house for years so we had plenty of food and treats on hand. After returning with the fare I commenced a thorough examination of my newfound friend. What struck me most were these amazing front paws of his. He was a six-toed cat with two all white front paws that looked like little hands. He walked with his paws facing outward and the extra toes like thumbs facing inward. It reminded one of a little bulldog. Over the years he would exhibit several canine traits. He had a strange little bark when he was happy. He panted under his thick fur when hot. He would follow my mom around as she did chores and we just knew he would help if he could. He was very aware of how special his paws were. Most cats won’t let you touch their paws, but he let me hold them and examine them for quite a long time. A cat with paws that special needed a name that reflected greatness and dexterity. I immediately thought of Vitali Sherbo.</p>
<p>The name didn’t quite stick. Everyone just wound up calling him Boy. I kept him in my room for a few days before introducing him to the rest of the family. We already had a cat and I wasn’t sure how another would be received. My brother was pissed. He’s not exactly an animal lover and had in fact tried to kill this one just a few days ago. My father was not particularly pleased either. Another mouth to feed and I didn’t have a job so was not exactly in a position to be adding burdens. My mother knew as soon as I told the story of how he came to us crying in the night that I had no choice. She immediately fell in love with him. She was concerned, however, at how Girl would react.</p>
<p>Eventually we all grew to love the little fella. They weedle their way onto our hearts these little creatures and we are defenseless to their charms. After a year or so it was time to get him fixed. He had been getting into fights and was coming home bloody and bruised. I protested against it. I liked his as kicking nature and thought that those magnificent hands should be extended in the feline gene pool. I still think I was right. Years later he was shot with a BB gun in the gut. He barely made it home alive and my mom rushed him to the hospital. By this time I had moved away and only saw him on the occasional visit home. The Vet said he would only live for a short time after that. Then he had another intestinal surgery with a a worse prognosis.</p>
<p>Ten years later he was still thriving. I last saw on a visit home two summers ago. He was fat and happy. He had slept at the foot of my mother’s bed each night for the last 15 years. My father called me on 5/12/11.<br />
I answered “Hey Dad… What’s up?”<br />
“Hey Boy” from the other end.<br />
“Hey what’s up?” I said again. Silence<br />
“Are you there?’ I asked. Long pause.<br />
“Yes I’m here.” Long pause again. “Boy died today” he said choking on tears.<br />
He hadn’t suffered much at the end. He had kidney failure and thyroid condition. He had lost two-thirds of his body weight over the last couple of weeks. The last day he took a tumble down the stairs and died shortly thereafter at home. He was loved and will be missed.</p>
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