The enchiladas first. Pork and Monterey jack with a smear of refried beans inside white corn tortillas. I stirred more cheese into the beans for a side and that worked pretty well, they would make a good dip all by themselves. The sauce came out of a jar, nothing special, the house enchilada sauce from Kroger’s.These were from earlier in the day. Basic grilled burritos with the same pork shoulder I braised yesterday. These had cheddar in them. We were all stir fried out so we went Tex-Mex today.Post needs moar kitteh! Ginger is a tough product tester and not any old cushion will do. Here he tries on a recent project of Mrs J’s.You can’t expect a kitteh to work all day, now. There are kitteh union rules and Toby is the shop steward.
No human was harmed in the production of this photograph. You may think that the nice lady was swarmed by cats determined to wrest from her the can opener she has for the canned kitteh chow. They are aware, however, that thumbs are required and are therefore careful not to use excessive force in their attempts to “persuade” her.Mrs J was heading out to the shelter for her volunteer duty and carried up some finished pet beds and mats she sews and donates to local shelters. They were so colorful I just had to arrange them for a picture. They love her at the local fabric store! Much of the material she uses is donated and she recycles the stuffing from other items.Ginger, the new boy, is fitting in rather well. I hope Homer eases off his less than welcoming behavior. I keep a squirt bottle handy.I made a batch of steak for cheesesteak sammiches yesterday. I think the classic recipe calls for a rib loin to be cooked then sliced thin and topped with cheese and onions or peppers but I always slice the meat thin while it’s still semi frozen and then cook it with onions. I’ve been using flat iron steaks for this and they work great. The sammy above was topped with a white cheddar sauce and the hot Chicago giardiniera I love so much.An alternate method is to layer sliced cheese atop a loaded bun and then put it under the broiler to melt the cheese. That’s how I did these – they are topped with provolone and are fresh from the toaster oven.Here is one of those all dressed and ready to go. I’ve been keeping a dish of olives of various kinds marinating in a garlicy Italian dressing. I love olives.
We’ve been unhappy with the roof we had, it had dips and humps where there shouldn’t have been anything but a flat expanse of shingles, and the flying gables were sagging because the dimwit who built the thing was a dumbass. There, I said it. Dumbass. We bit the bullet and had a crew in to remedy that. They ripped off everything down to the trusses and redecked it with nice plywood. Two days, in and out. Just in time!It’s been dry, the front pond was pretty low, the rain we got yesterday and last night went a long way toward fixing that. Sigh, the gutters are not installed yet, should be soon.Ginger kitteh is exploring his new house. He is still spending a lot of time in his cage in the laundry room but we let him out when we can keep an eye on him.Homer helps us keep tabs. Homer has shown more interest in Ginger than the other cats. This is not an unalloyed positive. I was playing with Ginger on my lap last night when Homer jumped up and smacked him aside his head for no reason we can figure except jealousy.Halloween party at the shelter. They don’t really need a reason to party.This is a Lowchen/Pug mix. Lowchen are considered toy dogs, the name translates to Little Lion. Cute little fellow, about 4 months old.Here’s a tortie female with an “adopted” tabby kitten. She’s not nursing him – he’s being bottle fed by a volunteer – but she cuddles and cleans him between feedings.Another look at the sammich from yesterday. This one had a garlic/herb Monterey jack cheese along with sliced ham. Yummy!