Crunchy Swiss Chard and cats that give you trouble…
I think when it comes to cats we’ve always been fairly lucky in that they were strong and grew old. Actually… really old as the last one all were well above 20 years of age when they died. We did have two cats with thyroid problems but one had surgery and the other was on pills for the rest of her life and that worked fine. They were still happy cats. Right now we have two cats: Buffy and Humphrey. And as it appears we’re not so lucky this time. They’re now four years old, so pretty young still. Buffy has been losing weight for the last couple of weeks/months, but she is the HARDEST cat to catch so we tried it the soft way but without any luck. So today we had to do it the hard way but we did eventually manage to get her in a basket.
She is at the vet right now, as we don’t want to repeat the process of getting her there. It was the ultimate stress for both her and us. Tom has bitemarks and scratch marks all over his arms, she was so scared that she urinated just about everywhere and by the time we got her in the basket she was completely stressed. I hate it when that happens but there was no other way. While she loves cuddling with me as soon as you make a move to grab her she is gone. The total opposite of Humphrey who is sooo easy! And they are brother and sister. Anyway, bloodwork will be done tomorrow so fingers crossed!
In the meantime, we have to eat of course so I have this delicious plate of swiss chard here today. I love the crunch of this vegetable and combined with the pine nuts this is a winner for me. Super simple and delicious. The perfect sidedish!
Crunchy swiss chard with garlic
Yield: 2 people
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- Bunch of Swiss Chard (500 gr)
- 1 onion, cut finely
- 2 cloves of garlic, grated
- 40 gr pinenuts
- 1 tbsp of olive oil (for baking)
- Heat the olive oil in a pan and add the garlic and the onions. Bake until soft.
- Remove the stalks from the swiss chard and cut the stalks in small pieces. Roll all the leaves together and cut them as well.
- Stirfry the stalks first, as they need longer and add the leaves at the last minute.