the final bulletin?

Everything seems much as normal for Lilith now – her pluth is growing back, the scar has healed nicely, and she’s starting to be more … herself.  She is, occasionally, taking herself through the catflap; my heart is in my mouth, but I guess I’ll get used to it, and I wouldn’t attempt to confine her anyway.

Interestingly, since she came home, the boys have let her eat on her own; we put two bowls of food down every morning, and usually it’s just a melée, but since she’s been poorly Ron, Mustrum and Henry have gathered round one bowl, and left Lily to her own devices with the other one, only eating from it when she’d left. That changed yesterday, and Ron was troughing with her, and today too. Perhaps they sense her improvement too.

So, it’s been vile and horrible and expensive, but she is as well with it as is possible to be, I think. And better a three-legged Lily than no Lily at all. I’ve taken to calling her the ZombieCat, as she lurches about, but in truth she’s now moving pretty well. A couple of things threw her last week – a leap onto the landing bannister was a tad over-ambitious, and I thought she was going to topple over. And when she spotted the laundry basket was open, she made her usual dive for it, lost her balance on the edge and fell in.

The most disturbing thing is that she now looks exactly like Liessa, to the point where Pete and I have both found ourselves addressing her as Bada. This is scary; Liessa was already The People’s Princess reincarnated, and now she appears to have passed her Badaness on to Lilith. We are afraid.

Mirrored from the Tribe.

a chicken pie and a raspberry cake

I’ve written before about everlasting chicken. We don’t throw any of it away, except the bones, and then only when they’ve been boiled up for soup. I sometimes put the last bits of the meat into a pie filling, and bung that in the freezer, and when we had a friend coming for supper the other night, I though a chickie! pie would be nice.

This one turned out to have leeks and mushrooms in it, and a mustardy sauce, and I used up a slab of frozen puff pastry too, so that was a result. There might, possibly, be some room in the freezer soon …

I made a variation on the blackberry cake that I did last week; cut the sugar down, replaced the vanilla with lemon juice, and the milk with plain yogurt (as it needed using up). It came out less light, but actually I think we liked it better. So here it is.

Raspberry cake

1 punnet raspberries

230g caster sugar
200g plain flour
1 teaspoon baking powder
4 eggs
2 teaspoons lemon juice*
200g marg or butter
about 2 tbsp plain yogurt

Grease and line a 22cm springform pan, put the raspberries in the bottom. Whizz all the other ingredients in a food processor, and pour on top of the fruit. Bake at 180c for 40-45 minutes.

Mirrored from Reactive Cooking.