This might seem off-topic, but the most cooking I’ve been doing recently is reconstituting tablespoon after tablespoon of KMR for two five week old kittens that I rescued from Tybee Island off the Georgia coast. Cooking for kittens is nothing glamorous. I’ve gotten good with a whisk and my mental math is certainly improving (if one cat weighs one pound and one cat weighs one pound two ounces and each cat gets four teaspoons per pound and four teaspoons equals one tablespoon and one teaspoon of powder – ). My hands smell faintly of babies and milk.

The first time I met the kittens, I was sitting in front of the TV, mesmerized by the slab of mayonnaise Paula Deen was putting into potato salad, when a wet, orange ball of cat, looking miserable, was plopped down on the couch next to me. Who wouldn’t have picked the whole thing up in one hand and pressed it to her chest?

A neighbor had found the litter huddled under a wall. One kitten was dead, another missing and presumed dead, the mother totally uninterested. Only two kittens, the orange one and a white one, survived. We kept them in the closed-in porch and fed them cat’s milk, which turned out to be a bad idea, since kittens can digest nothing but their mother’s milk – or a formula replacement – during their first six weeks of life. I found that out after a few days of cat’s milk, as I’d become worried about their excessive and runny stool production. (That’s a nice way of saying shit was everywhere.)

I’ve come to enjoy watching the kittens eat. About half an hour before a meal, Celine and Ja’mie (don’t ask about their names, it’s a long story) begin to synchronize mew. Like the smallest bells in a handbell choir, they ping in alternating bursts until finally, they reach a simultaneous mew and having heard how loud they are together, mew as a unit until I give in to the pitiful sound. » Continue reading this post...