Life on Regal-Hill: Nov. 12, 2008

About a week ago Yellow returned to Regal-Hill. Yellow is a big, yellow shorthaired tomcat that was born and grew up here and then left. We never thought we would see him again. Everyone was so happy when he came back. He has the best purr and loving, happy disposition of any cat I have known.
It is still a mystery as to where Yellow has been since he doesn’t talk. It seems he was well cared for, as he is fat, but he seems very happy to be home.
Allegra doesn’t want him to go away again so she was able to get a used dog carrier from her cousin-in-law, and he sleeps in it at her house at night. However, during the day he is allowed to go wherever he wants to — barn, our house or Allegra’s house.
One of the first times he was here, after lapping up some milk and eating some cat food, he went down the cellar and hid so no one could find him. We looked all over the house and called him but we didn’t find him until sometime later when Allegra tried once more to look downstairs when she found him way off in a corner sound asleep. Since then we have kept the cellar door shut when he is here. He doesn’t seem to mind, as he will curl up in the rocking chair in the living room and purr himself to sleep or curl up in the big window for a nap. He loves to have someone pet him. He mews and goes to the door when he wants to go outside.
Since we have other cats that look so much like Yellow here on the farm, Allegra bought a pretty blue collar for him to wear. Before we got the dog carrier, he was sleeping in the basement at Allegra’s house when he slipped it off and so far no one has found it.
So you can see he is quite a cat, a perfect cat to keep as a pet. We hope he has mended his ways so this “cat in the hat” has come back to stay.
Two more fall vegetables enjoyed by many people are cabbage and Brussels sprouts. Try these recipes and see if your family doesn’t agree these vegetables do add a great deal of flavor.

Creamy Cabbage-Pork Stew
1 pound boneless pork shoulder, cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1-1/2 cups apple juice
2 medium red potatoes, cut into 1-inch chunks
3 medium carrots, sliced
1/4 teaspoon caraway seeds
1/4 teaspoon pepper
3 cups coarsely chopped cabbage
1/2 cup milk
In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 3-qt. slow cooker; stir in the soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on high for 3-1/2 hours.
Add the cabbage and milk. Cover and cook 2-1/2 hours longer or until meat and vegetables are tender.
Yield: 6 servings
2007 Taste of Home Annual Recipes

Saucy Sprouts and Oranges
3 medium navel oranges
1 pound fresh Brussels sprouts, trimmed and halved
1 tablespoon butter
2 teaspoons corn starch
2 tablespoons honey mustard
1/4 teaspoon Chinese five-spice powder
2 tablespoons slivered almonds, toasted
Finely grated peel of one orange; set aside. Cut that orange in half; squeeze juice into a 1-cup measuring cup. Add enough water to measure 1/2 cup; set aside. Peel and discard white membranes from remaining oranges; section and set aside.
In a large saucepan, bring 1-inch of water and Brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
Meanwhile, in a small saucepan, melt butter. Whisk corn starch and reserved orange juice mixture until smooth; add to the butter. Stir in mustard and five-spice powder. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly.
Drain sprouts; gently stir in orange sections. Transfer to a serving bowl; drizzle with sauce. Sprinkle with almonds and grated orange peel.
Yield: 6 servings
2008 Taste of Home Annual Recipes