Right when Stephani was leaving for an appointment this morning, a seemingly stray full-of-love orange tabby ran to the front steps to greet her, requesting full attention whether she was starving for food or hungry for a human’s touch– or both–
Sometimes when you need encouragement, a smile, something like this can surprise you and make your morning go a little or a lot better. This cat made over her like she was sweet caramel candy, the best slice of bread, a magical moment for this cat– He pretty much claimed her new master if having no one to say he’s theirs.
–No collar, and a cut behind his right ear.
We’re suckers for cats if you haven’t noticed. Oh, we like/love our dogs, too, but you can’t take the farm life out of farm people at heart. Raise children around pets and farm animals, it stays with them when they are grown and they naturally desire to raise their own children around animals, having a bit of the country with them in town or city.
We love our pets.
A woman’s got to have a cat– most likely, several!
(I think this one is my favorite picture in the series.)
Salted Pumpkin Caramels ~
~ adapted from Sarah Shatz ~
Dry toast 2/3 cup unsalted pepitos in a skillet until they begin to pop.
Line bottom and sides of an 8-inch square glass dish with parchment paper. Butter sides of parchment and evenly spread toasted pepitos over the parchment bottom of the dish.
Warm in a heavy saucepan 1 1/2 cups heavy cream with 2/3 cup pumpkin puree and 1 teaspoon pumpkin pie spice blend. Do not let it reach a boil. As soon as it is warm, turn off the heat and let set.
In another heavy pan, having sides at least 4 inches high, combine together 2 cups sugar, 1/4 cup water, 1/2 cup light corn syrup and 1/3 cup real maple syrup. Stir until melted, then let it boil–
When it reaches 244 degrees on a candy thermometer,
the soft ball point, pour in the cream and pumpkin mixture. Slowly bring to 240 degrees as registered on the candy thermometer. Stir frequently as soon as it hits 230 degrees to keep it from burning.
At 240 degrees, take if off the heat and stir in vigorously 4 tablespoons unsalted butter and 1 teaspoon freshly squeezed lemon juice. Pour into prepared pan. After 30 minutes, sprinkle 3/4 teaspoons coarse salt on top of caramel.
Set it for 2 hours before cutting into squares with a heated knife.
I really like these. The pepitos are soft, the pumpkin-caramel– exceptional. You can wrap these in wax paper to give away to friends and family.
My little boy and I prefer this with plain salted popcorn and Parmesan cheese; apple cider to drink.
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