How many cats is an appropriate amount to own? Like twelvish?
One for each month?
Exactly. I've been telling people this for years.
Just kidding, we only have one cat, but sometimes when I go to Petsmart I like to pretend I am the mother of all cat lady's.
"Do you think Snuffliekins would like this Reindeer outfit or this Elf outfit better for family pictures?"
"What about Cuddly-boo-boo? Should he buy this catnip-scented pillow for Fluffy-baby for Christmas? Maybe we should call and ask him. I've got him on speed-dial. He's probably just watching animal planet."
It would probably be even more convincing if I actually brought in twenty cats on leashes and placed them in the cart and talked to them at intervals and waited for them to yowl back. Maybe this year I can look into volunteering at the Humane Society in the "cat-walking" assignment and we can make that a reality.
Mostly I feel the need to do things like this because I worked at Gap in college. I know boring jobs. I like to think I'm providing the employees with some much needed entertainment for the day, and an amusing story to take home to their significant other at night. Also it keeps me entertained because I am a five year old.
Know what else five year olds like?
I like these best the second day because the flavors meld and the crust becomes super moist and almost "pie-like". These would be yummy with cherry pie filling as well.
They are not cat-friendly however. So don't give any to cuddly-boo-boo.
Strawberry Shortbread Bars
Recipe from "Devil's Food Cake Murder " by Joanne Fluke
-1 1/4 cups powdered sugar
-1 1/2 cups butter (3 sticks), softened
-1 can strawberry or cherry pie filling
Whisk together the flour and powdered sugar in a medium bowl.
Cut in the softened butter with a pastry blender until mixture resembles coarse bread crumbs.
Line a 13x9 inch pan with foil (leave overhang "handles" on the sides so you can pull the bars out later). Spray foil with Pam. Press half of the crust mixture into the bottom of the pan.
Bake at 350 degrees for 12-15 minutes or until the crust edges begin to brown.
Remove pan from oven and allow crust to cool for 5 minutes. Spread pie filling on top of baked crust.
Crumble the other half of the crust mixture evenly on top of the pie filling. Gently press down with the bottom of a spatula.
Bake at 350 for another 30-35 minutes or until the top is golden.
Cool bars completely, then refrigerate for an hour or until completely chilled.
Remove bars from pan by pulling the foil out using the "handles". Peel foil down from all sides and use a sharp knife to cut into bars.
Store in an airtight container. Consume within about 2 days. If you'd like to keep these longer than that, refrigerate them.
*You can mix in a little extra flour if the mixture is too sticky to press into pan.