Cats come for a visit.

Mike was moving in with Gail and we volunteered to watch the cats to make the move easier. They quickly settled in but being cats, curiosity was top on their list. They knew where to hide when I went out for the mail so many escape attempts were just that attempts. Lyn did say that if they got out all we had to do was open a can of food and boy do they come running, begging and demanding. If you listen to them, we never fed them and there was never a bowl of dried food always at their ready night and day.

I took to preparing their wet food behind closed doors and Lyn said that they would try to push the door open. Anyway I was preparing a cauliflower crust pizza last Wednesday and had to take extreme measures. See picture below

Another cook from the frig recipe. This time I had some delicata squash, red, green and yellow peppers, made some red onion relish, goat cheese, grape tomatoes earlier so I decided to roast the squash and add the rest sorry no pictures of the finished product.

I like this sqaush, no peeling you can eat the skin like acorn squash. — I like this no peeling you can eat the skin like acorn squash.

Roasting the Squash

Preheat oven to 425° convection. Cut ends off of squash, then cut in half lengthwise. Scoop out seeds. Cut squash into ½” half-moons.

On a large baking sheet toss squash with oil. Season with salt and pepper. Spread single layer on pan and sprinkle with cinnamon (not the sugared kind but I suppose you could)

Roast until golden and soft on the inside, about 20 minutes, flipping halfway through.

Meanwhile I thinly slice the peppers, diced some fresh mushrooms, and prepared a small hand full of fresh baby spinach, grape tomatoes in half and goat cheese

For the cauliflower crust, Lyn’s been into the paleo version, I spread pizza sauce the topped with all the above. As Colbert likes to say meanwhile I spun out my dough which is Portland Pie Company Beer dough, my store bought favorite. And topped with everything except the goat cheese, instead I used three types of Italian cheeses. I then baked for about 10 minutes each. Will vary depending on oven.