Feline CRF

For years our cat has had minor kidney problems caused by high blood pressure. Medication controlled her blood pressure so her kidneys worked fine. Recently, she truly went into chronic renal failure (CRF). We give her subcutaneous fluids once a day to support her kidneys, medicine to control her blood pressure, phosphorus levels, and stomach acid, and feed her using a syringe. It's a lot of work but it keeps her pretty comfortable and stable. She still lets G. pet her and even played with G. and a pink cellophane hula skirt yesterday.

Pickles

Our CSA comes with an incredible quantity of cucumbers and besides eating them in salads, there is really only one thing we enjoy about cucumbers. Pickles. Each year I try to make enough to last through the winter.

There is also a lot of summer squash in the share. And each year I make a variety of dishes with them that I thought tasted good. Well, this year J. tells me he doesn't like summer squash unless it's in the form of bread or cake. He's been eating it all this time because he it is there and has to be eaten. Why he only comes up with these sorts of revelations after years of being served the same thing, I have no idea. He did the same thing about couscous, winter squash, and basic salads. Still, I take it as a challenge.

So I made squash pickles. He loves them.

This first batch was just a simple refrigerator pickle using the same recipe as the cucumbers. Next time I may can them and add a little more crushed red pepper. Made like this, there's really no heat at all. I frequently add onions to the cucumber pickles.

Pickles
5 pints sliced vegetables (cucumbers or squash sliced approximately 1/4" thick)
1-1/2 teaspoons mustard seeds
1-1/2 teaspoons crushed red pepper
1/2 teaspoon ground black pepper
10 cloves garlic, thinly sliced
4 cups white vinegar
1 to 2 cups sugar (I find the 2 cups a bit sweet but others really like them)
2 Tablespoons kosher salt

Divide the vegetables, mustard seed, peppers, and garlic among pickling containers. If canning, use very clean or sterilized glass canning jars.

Bring the vinegar, sugar and salt to a boil. Cook 1 minute. Pour over vegetable mixture.

For refrigerator pickles, let cool, then cover and chill for at least 4 days.

For canning, use a chopstick and poke about gently to release air bubbles in the liquid. Put lids and rings on jars, not too tightly. Place in a pot of simmering water, making sure the water is at least 2 inches up the sides of the jars. Bring water to a boil and boil for 10 minutes. Turn off the heat and let stand for 5 minutes. Remove from pot and place on a towel to cool for 12 hours. Check seal before storing.