- “What’s a tortie cat to do if all you give me is a pasta bag for my nap?” Cookie asks.
It’s a little small, a little noisy and maybe not all that comfortable, but Cookie managed to turn an errant bag of rotini pasta into a makeshift bed..
- It’s a little small, but it will do.
I set down the pasta bag and, as cats need to be even just the slightest bit elevated, even just the thickness of a piece of paper, Cookie stepped on top of it, then proceeded to noisily figure out how to make it comfortable and settle down for a nap on the bag. Here are the photos from the march pages of In the Kitchen With Cookie.
Each month has a different recipe based on what Cookie is doing in the photo, and this month it’s my somewhat famous pasta salad. As a long-time vegetarian, I’ve been invited to many a pot-luck, picnic or holiday party that was heavy on the burgers and weenies and spiral-sliced ham with nothing for someone who didn’t eat meat. While I love to whip up something impressive, between cats and family and events and work and budget it often became some variation on a quick and simple pasta salad.
But that didn’t mean it was always the same pasta salad. As Cookie and I enjoyed the summer seasons in the garden and the warmth of the winter kitchen, the ingredients changed from olives and artichokes and roasted red peppers in the winter to fresh basil, hot and sweet peppers and cherry tomatoes in mid-summer. It’s meant to make the work easy on you, using what’s available and what you like to create an inexpensive and tasty offering for a party, or just for yourself.
RECIPE: QUICK PASTA SALAD
Pot luck affairs often don’t have enough vegetarian choices to make a satisfying meal, but I find pasta salad satisfying at any time. I love working with fresh ingredients but don’t always have the time, and sometimes canned are better, especially if they are olives and such.
Cook one pound of rotini pasta according to directions. Have two cups of various black or green or cured olives, artichoke hearts, marinated mushrooms, roasted red peppers or any other pickled item, and two cups of chopped fresh or whole cherry tomatoes, onions, fresh green or red peppers and other vegetables. You can use the liquids from the pickled items or pour one cup of bottled Italian dressing over and toss, or use simply 1/2 cup of vinegar and 1/4 cup of olive oil, add salt and pepper to taste, and fresh basil and other herbs in season. Chill at least an hour.
Here’s the two-page spread for March:
- The March pages from “In the Kitchen With Cookie”
Below is my original text from when I posted this photo in June 2011:
It’s a little small, a little noisy and maybe not all that comfortable, but Cookie managed to turn an errant bag of rotini pasta into a makeshift bed.
Yes, Cookie has owned the kitchen lately, happily interacting with everything I happen to set down on the table or cabinet. She’s always been curious, though, so it’s not surprising and it’s always amusing to see what she’s decided to do.
In the meantime, here’s a little slideshow of Cookie turning the pasta bag into a bed along with her commentary to me…this following the basket of tomatoes as a pillow from a few days ago.. At one point Kelly comes over to look at her but makes no comment, and Mr. Sunshine sniffs her to make sure she’s okay.
Read more about “Compositions in Black and Green”
and “In the Kitchen With Cookie”
Click the image below to go to my “calendars” page to read more about each one including what photos are featured on each page and, for In the Kitchen With Cookie, which recipe is featured. I’ve provided a book-flip slideshow so you can browse the pages too.
Both calendars are $5.00 each plus shipping. I’d love to know my cats were in your home! Well, virtually, at least!
Browse some rescued cats and kittens!
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