Cat-ching up again

Yesterday when I checked the mail, I noticed an ad for a free kitten on the bulletin board.  The description sounded a lot like Duchess, our missing kitten.  I thought maybe someone had found her and was looking for a new home for her.  I called the number, and as it turns out it ended up being the sister of Duchess--this kitten belonged to the same people that I picked Duchess up from.  She came from a different litter, and while I'm not positive they're sisters, I'd be willing to bet they at least came from the same mom.  I'm happy about that because Duchess was a really good hunter, which is why we have a cat in the first place.

So here we are with a new kitten to replace Duchess.  She doesn't have a name yet...what is the sister of a Duchess called?

Yesterday morning it was -25 degrees.  I would have liked to stay inside all day, but we had an appointment for Lane's shots.  He's running a bit of a fever now, but I know that's fairly normal so I'm not too concerned.  I really don't like to watch my babies get poked, but I know it's for the best.  He did really well, he even smiled at the nurses once they were done.  They were glad to know he forgave them :)

I've been reading this book about the science/chemistry of baking.  Alton Brown actually annoys me when I've seen him on TV, but he knows his stuff and I've learned quite a bit from his book.  It's okay if that makes me a nerd.  I find it interesting to know how common ingredients react with each other, and how/why gluten formation can be your friend or enemy.  My college chemistry courses would have been way more interesting if my teachers would have applied their lectures to baking :)  I even learned a few things that I probably should have learned from my farmer husband instead.  For example, (I'm embarrassed to admit this) I thought hard and soft wheat was referring to the strength of the kernel, not the protein content of said wheat.  Anyway, if I dare say, the book has made me a better baker.  If you'll allow me to toot my own horn, yesterday I made the best bread that I have ever made (and that I've ever eaten).  I have two bread recipes that I use.  One makes a very light and fluffy loaf suitable for sandwiches, but it doesn't have a lot of taste to it.  The other recipe is my mother-in-law's.  It is really good bread with nice flavor, I've just never been able to get it as light and fluffy as the other.  Since it's more crumbly it doesn't work as well for sandwiches and is better suited for toast or eating plain...until now.  I created the best of both worlds and I'm very pleased with myself.  Now I'm excited to go apply everything else I learned :)