Here’s half of the kitteh crew, the youngest half. They’ve arranged themselves on the tree by order of seniority – Bitsy on top, Ginger Boy, and Ollie, the newest addition.I tried a couple of those refrigerated pizza crusts that come rolled up in parchment paper. I figured they couldn’t be too bad. I figured wrong. Those roasted garlic cloves were very good – cooked at 400 for 45 minutes or so.I peeked into the oven after 14 minutes and saw that the crust edge had little or no color so I gave them a few minutes more. That was a bad call. The edge was hard and tough, the rest was just tough. I have a tube of pizza dough that they package like the biscuits that you rap on the counter edge to pop open. I’ll give that a go but my hopes for it are limited.It’s getting to be soup weather – the temps are below 90 and that is what we call fall weather these days. I made a potato soup – boil some ham hocks in chicken stock with onions for an hour or two then add chopped potatoes and continue to simmer until they are soft enough to run a stick blender. Take out the ham and set aside to cool, run the blender, then pick the meat off the hock and return to the soup. I added a splash of half and half and melted in a handful of shredded cheddar but that’s optional.I still had a package of sour mustard greens that were an ingredient in this dish – pork belly with mustard greens. I thawed some of the pork belly I had saved from our last trip to our supplier to use in this and I have the rest of it curing for homemade bacon. Still have a few days left before that will be ready.I thawed a brick of the last batch of red beans and made a new batch of rice to go with it. I can see why Louis Armstrong often signed letters “Red Beans and Rice-ly Yours”. Tsk tsk, I see Homer has been out frog hunting again. He’d best hope he doesn’t step in a snapping turtle’s open maw.