Cats & Carrot Sandwiches

If I open the window in my apartment, at any point, no matter where she is, my Shelby-cat comes running.  It’s kind of funny.  I feel bad for her in the winter, because I so rarely open the window.  I just did, however, since it was feeling rather stuffy.  So she’s up there, sitting directly in front of the freezing cold air coming in through the screen, and joined by my Sophie-cat (but with slightly less enthusiasm).

That is not what I meant to write about, but my cats are just so darn cute. I recently got a good picture of them together–I’ll post it sometime so you can agree with me.

I can’t write about politics on here.  I’m too anxious about it.  Nothing I hear or read is good.  I listen to NPR until I can’t handle it, then I listen to pop music to sooth my soul.  I feel like I should be doing something, but I don’t hardly know what to do.

I am in love with a sandwich recipe. Here it is, basically (feel free to adjust, since I certainly change it on the regular):

-Cut up carrots (1.5 lb in theory), toss with olive oil, paprika (or pepper) and salt.  Roast at 450 for 40-50 minutes until charred & shriveled.
-Mash/mix the following into a spread: 15 oz cannellini beans (drained & rinsed), 4 oz mascarpone cheese (or goat cheese or cream cheese or…), 1 tsp fresh rosemary, juice of 1/2 lemon, 1 garlic clove, 1/2 tsp salt, 2 tbsp olive oil (the good tasting stuff).
-Put on bread, add sliced cucumber if desired.  Best if the carrots are warm, in my opinion.  They reheat well in a toaster oven (I don’t use microwaves, so I can give no recommendation there).

I have been making my own little sandwich rolls for it using my favorite no-knead bread recipe.  It’s so easy–I generally do a half recipe since I live alone.  It has great flavor, texture, the works. And it’s a mix it and leave it recipe, which is great for when you’re busy.

This recipe also isn’t what I meant to write about. But I just can’t seem to find the energy to talk about anything real lately.

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