Still Life, With Cats

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September 2011

The hardest part

I thought we had more time. Although I’m not sure which was worse in the long run, thinking we had more time, which meant more time to watch and worry, or having it all go by too fast.

She was losing weight. She’d always been thin, but this was getting too thin. Rosemary was due to go in for a blood check anyway, to make sure the pills were keeping her thyroid hormones stable, so I decided it would be a double-tortie vet visit. I carefully placed the carriers in the car so they couldn’t see each other. Checkers and Rosie never liked each other. Checkers didn’t like much of anyone, for that matter – except for me. Most of our life with her involved a lot of arranging things for her so she didn’t have to deal with anything else but me.

He felt lumps in her intestines, and I could tell by the look on his face that it wasn’t good. She went back in, later, for x-rays. When I went to pick her up, he took me aside to talk. There are treatments, but life expectancy isn’t great. The least invasive is pills, but only if she’ll tolerate them. We are talking about Checkers here. Treating her for anything has been a massive struggle.

I brought home a bottle of pills and some pill pockets – little treats into which you stuff a pill so the cat will eat it with less fuss. She took them for four days. I started to feel a small sense of relief. The internet said if she’d do the treatment, we could get a temporary reprieve. The vet said it always comes back, but maybe she’d get another few months or a year or two.

The fifth day she bit the pill pocket in half and tasted the pill, and that was it. Four and one half pills. No more.

I tried to catch her to take her back for the next type of treatment – steroid shots. She freaked out and bit me, hard. I’ve been bit and scratched thousands of times in my life, but never like this. I sat down on the floor and cried, partly because it hurt like hell, and partly because I didn’t know what else to do. How do you explain to a cat that this is the only thing standing in between her and death?

He said that this wasn’t painful; that it will mainly just make her waste away. I saw her eat. I bribed her with wet food. She spent most of her days under the bed, only coming out at night to burrow under the blankets and curl up as close to me as she could, purring and shoving her head into my hand for pets.

Last night – although it was really early this morning – we came home from a trip down to San Jose to watch Richard’s parents’ play. Getting ready for bed, I noticed Ingrid and Rupert staring under the bed. Leave her alone, I told them, and then crouched down to find her. She was stretched out under the bed, barely breathing. I yelled for Richard. He brought me a towel and I pulled her out gently and wrapped her up and held her in my arms. At some point during the drive to the emergency vet, she passed away.

August 8th is when we were given her diagnosis of lymphoma. It’s only been four weeks. I thought we would have more time.

I wanted there to be more time.

Checkers: March 2003 –  September 4, 2011



Buttered

Right now, the freezer drawers are full of gallon bags, stuffed with tomatoes. And the tomato plants outside are still full of tomatoes – most of them still green, but some of them that probably should have been harvested earlier this week, except that there were too many awkwardly placed spider webs and neither of us felt like trying to dislodge them while they were currently occupied by extremely large garden spiders, nor did we have any idea quite where to put any more tomatoes if we picked them in the first place. I have made red wine marinara sauce, and garden vegetable salsa, and still there are so very many tomatoes left to deal with, and I am running low on clean pint jars into which to put them after processing. Plus we still have plain tomato sauce left – at least a dozen pints of it – from *last* summer. All of which brings me to tonight’s decision to do Something With Tomatoes for dinner, except that I didn’t want to have to go to the grocery store and I didn’t want to have to thaw any of the whole tomatoes, and I didn’t want to have to do anything more than toss something into a pot and then walk away and immerse myself into a book until dinner magically finished all on its own. Or in other words, all of this is just a long-winded explanation of why tonight, I finally tried Marcella Hazen’s Tomato Sauce with Onion and Butter.

I have seen a number of people gushing about this recipe on various food blogs, so I admit I was a bit skeptical about it at first, because I am used to my pasta sauce being full of herbs and chunks of vegetables; the sort of thing that takes a whole bunch of ingredients and a whole lot of time to put together. But there is a reason why people have been gushing about this sauce. It really is just as fabulous as everyone says. It only takes three ingredients, and best of all, even though it takes 45 minutes, it is exactly the sort of recipe where you can just throw everything into a pot and turn on the heat and then walk away.

Here is how you make this sauce (at least my version of it). Chop up one large onion and toss it into a big pot with about 5 tablespoons of butter. Pour in two pint jars of home-canned plain tomato sauce. Simmer over medium heat for about 45 minutes, or until sauce is thickened and the onions are translucent. About fifteen minutes before the sauce is done, start some water boiling for pasta, and if you time it just right, you should be draining your noodles just about the time your sauce is ready to go. If you are like me and only ever use unsalted butter, and tend to can your tomato sauce with no seasoning at all, you’ll probably want to add a few dashes of salt at the very end, but otherwise, resist the urge to doctor it up in any other way.

For such a simple recipe I have to admit, I was really surprised by how delicious it turned out. The onion imparts a lot of flavor into the tomato base, and the butter adds an element of complexity to the flavors. I am always happy when something so simple turns out so well – especially when it’s the sort of thing that makes use of something I’ve got in excess. We’ll definitely be making this recipe again. But next time, I’m going to make sure we have some kind of bread to go with the meal, if only to have some kind of method of somehow extracting every remaining bit of sauce off the plates.




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