Hi Everyone,

Today I brought my cat home and hopefully he will get better. The vet has me giving him 1/2 cup c/d prescription diet kibble and 1/2 c. canned food of the same prescription daily. This expensive stuff, thank goodness he only has to be on it for 2 months!! I have to watch him so that he drinks enough water and tinkles ok. If he plugs up again he will have to have that operation. We have been so stressed out over the weekend about this.

When I went to visit him yesterday at the clinic, the nurse informed that the vet was waiving all the fees for the weekend boarding and all that it entailed. I was so very grateful! What a wonderful human being!!

So today I made his office staff a Lemon Pudding Poppy Seed Cake with Brandy Lemon Curd Glaze, put it on a beautiful plate and gussied it up with cellophanea and ribbon. I also painted a wooden cat sailor boy with the Dr's name on the lapel and the name of the clinic on the heart he was holding. They were elated and bowled over by the wooden cat. They are going to hang him up in the kitty clinic.

He is a really nice vet. When I thanked him earlier on the phone for his kind gesture, he simply said I was a nice lady and that Bo was a nice cat, can you imagine that? There are still nice people around in this world of ours. I will never forget his gesture of humanity!!

Keep your fingers crossed that my kitty will be ok....

For dinner tonight I made an old favorite served with cranberry...it was easy and delicious and hit the spot.

Here is the recipe:

Chicken Casserole Supreme

serves 6

4 skinless, boneless chicken breasts, cut into chunks
1 T. Montreal Chicken Seasoning
1 t. oregano
1 t. basil
1 t. salt
1/2 of large onion, chopped
1 small can mushrooms, sliced
3 T. olive oil
3 garlic cloves minced
16 oz. sour cream
1 can cream of mushroom soup
1 c. chicken broth
8 oz. herb seasoned stuffing mix
1/4 c. melted butter
10 oz. package chopped broccoli

Season chicken chunks with garlic and all seasonings. Heat olive oil in a skillet and add the seasoning chunks with the mushrooms and the chopped onion. Cook over medium-high till chicken begins to brown. Stir frequently. Meanwhile in a large bowl, blend together the sour cream and mushroom soup. Drain the broccoli bits well and add to the mixture. Mix together the stuffing mix with the melted butter and chicken broth and set aside.

Add the cooked chicken mixture to the sour cream mixture and blend well. Pour into a 13x9-inch heavy casserole and top with the crumbled stuffing mix. Bake at 350 for 1 hour. Serve with cranberry sauce.