Our cats have figured out how to get into our closet when we’re not home.
It doesn’t make sense, because the door makes that clickety-click sound like it should when you close it, and it doesn’t open with a gentle tug, but every time I come through the front door after work I’m met by a little gray kitteh and a wide open closet.
The thing about our closet is that it’s our only closet in this entire apartment. The cats loooove it because it’s a walk-in closet (if three steps count as walking into something) with two giant shelves on top with space that extends all the way to the 10′ ceiling. They love to hide in corners and under clothes and behind rain boots. And it’s so cute. I can’t walk past it without peeking in and being all like, “Look at Harrison! He’s curled into a ball on the laundry bag!” even though I’ve seen it 5,000 times by now. But the problem lies with Sebastian.
Sebastian likes to jump as hard as he can, grab onto our clothes and pull himself up to the first shelf, where he curls inside of a canvas container that we have aptly named, “hoodie box.”
Sebastian curled up into a pile of hoodies is so precious. Claw marks in clothing is not. This is why the door is shut when we’re not home to chaperone.
How are they doing it?
I know that Harrison isn’t involved. He would never exert that much energy towards something that doesn’t involve food, catnip or a cardboard box.
I think that Court is using his super strength to open the windows so that all of the neighborhood critters can scamper inside to work tirelessly to turn the knob, as if Sebastian is Cinderella and his animal friends have banded together to make him the best princess gown in all of the land.
Although I feel that this theory is pretty solid, I am open to other suggestions. Anyone?
There really is no segue here, is there? Cats, Closets, Cinderella and…potatoes.
I made Roasted Red Pepper Mashed Potato Cakes this week. I feel like potatoes get picked on a lot. Some say they’re too starchy. Some say they’re too carby. I say if you’re not going to eat those potatoes, please pass them to me.
Hashed, tots, baked, mashed, fried, red, yellow, gold, white. I want them. You say potato and I say yes please give them to me now!
I’m a fan of the roasted red pepper flavor, but you can use this method to turn any type of mashed potatoes into a crispy little cake.
I recommend pairing these cakes with The Snarky Chickpea’s Lentil Loaf Heaven. It is heavenly, indeed.
- 3 russet potatoes (or enough to equal 3 cups when mashed)
- 1 tablespoon vegan soy creamer
- 2 tablespoons vegan butter substitute
- 1 clove garlic, peeled
- 1/2 cup vegetable broth
- Sprinkle of sea salt
- Sprinkle of fresh ground black pepper
- 1 jarred or fresh roasted red bell pepper (I used jarred from Trader Joe’s, but you can also roast your own by using this method)
- 1 cup panko breadcrumbs
Preheat your oven to 425 degrees Fahrenheit and bring a large pot of water to a boil.
Dice each potato into 1-2″ pieces. I left my skins on, but you can peel them if you prefer them without skins.
Place the potatoes pieces and the garlic clove in the boiling water and boil until the potatoes are fork tender.
Drain the potatoes and garlic and place both in a large bowl.
Add in the vegan sour cream, vegan butter substitute, vegetable broth, salt, pepper and roasted red pepper. Mix on medium-high speed with a hand mixer until fully combined.
Shape each portion into a patty, roughly 1/2″ thick.
Pour the panko bread crumbs into a shallow dish and dip each patty into the bread crumbs, covering the entire patty.