We Have a Kitty (POST from MAY 3, 2009)

Here is our kitty today: happy and healthy! Here she is in an after-surgery pose:

And here is how someone left her at an apartment complex. She was found near a dumpster.

And here is her story with us so far:

My son, Andy, brought this little starving kitty home. She was in bad shape with an injured eye. The vet spayed her, gave her her shots and removed the ruptured eyeball. I bet she has tripled her weight in the last month. I should probably switch from the kitten food to the adult food. I call her "Kitty," Andy calls her "Wren," and AC calls her "Pyewacket." She is a delightful, loving not-so-little-anymore kitty, but I feel guilty that she has to be in the front of the house without me because of the dogs. She HATES dogs.

Peach Raspberry Pie

This recipe is from Agnes & Muriel;
an Atlanta restaurant.
1 9-inch piecrust
Filling:
¾ cup sugar
¼ cup flour
1 pinch salt
2½ cups peeled peaches cut into wedges
¾ cup raspberries
Topping:
½ cup flour
½ cup sugar
½ teaspoon cinnamon
4 tablespoons butter, softened, into pieces
Preheat oven to 375 degrees

Line a 9 inch pie pan with piecrust. Set aside.

To prepare filling:

In a large mixing bowl, toss sugar, flour and salt together.
Add peaches and raspberries, and gently stir to mix well.
Mound filling evenly into pie shell.
To prepare topping:

In a small mixing bowl, stir together flour, sugar and cinnamon.
With fingers, mix butter pieces into flour mixture until no piece of butter is larger than a pea.
Sprinkle evenly over pie filling.
Bake for 1 hour, or until juices in center of cobbler are bubbly and thickened, and pie is deep golden brown.
Remove from oven and allow to cool 1 hour before serving.
To serve: Serve heaping portions of cobbler topped with vanilla ice cream.