Kitty Love

Introducing Katiya and Mischka, our beautiful, curious, spunky, affectionate, hypoallergenic, raw food eating, spoiled rotten by my husband, Siberian Forest Cats.  

Two early pics - this one, and above - were sent to us from the lovely breeder at Ellinet.

This long overdue post is just a FEW of my favourite first few months of pics from June to September, 2016... when these two came into our home and turned it all upside down.  

No surface is safe from their curious noses and scampering paws.  No floor space isn't littered with their much played with toys.

Just enjoy these cuties.  They will make you smile.

Gotcha Day, June 6, 2016.  

This sweet picture features sister Chloe - she went to another home that same day.

Our beautiful Katiya.  We were told she is the shyest one of the litter, but she warms up quickly, if you're not too noisy, lol.  Katiya is quite the princess.

Mischka is the oldest of four siblings. 

He is daring and curious and a bit clumsy.  He is a big, sensitive, cuddly teddy bear.  He makes us laugh every day, from his unlimited (nearly human!) facial expressions, to his funny little meow.

These two just melt and swell my heart every single day.

Whole 30 - Garlic Mayo

(insert picture here)

Small batch Garlic Mayo (W30)

In a tall vessel, place:

2 large roughly chopped cloves of garlic 

1 very fresh egg yolk

1/2 tsp lemon juice

1/2 tsp apple cider vinegar

1/2 tsp sea salt

freshly ground pepper to taste

squirt (1/2 tsp) dijon mustard

1/2 to 3/4 cup oil combo...  I use a generous 1/4 cup extra light olive oil and a scant 1/4 cup pure canola oil for better flavour (spare use of canola oil is recommended in W30 - just make sure there is NO soy)

Put immersion blender into the bottom of your vessel and buzz thoroughly until the garlic is pureed and you see the white mayo beginning to form.  THEN, slowly pull up to include all the oil.  It will be very firm if you buzz it too long.  Can easily be thinned with more lemon juice or ACV, or other wonderful vinegar.  Experiment with champagne or other white wine vinegars and see what you like!  I eyeball all quantities.  Can vary the herbs and seasonings as well, depending on what you're using it for.  Great for dipping or making into aioli sauce for garnishing meats.  

(adapted from Food Wishes / Chef John video recipe)

This pic is from my first attempt (full batch)