Situation Vacant (Feral Cats Needed ASAP)

     In Tuxedo for the last 10 summers or so, we have grownvegetables very successfully in large terracotta pots on our fenced-in backterrace.

Terrace with terracotta pots

     We’ve been exceptionallylucky with tomatoes (including the Sweet 100 variety of cherry tomatoes, whichare an essential component of one our favorite summer recipes [1],corn (see Christmas photo from a few years ago below showing Jane with banged-up skatingankles proudly presenting her cornplants), sweet and hot peppers, okra (!), squashes and, recently,  cantaloupe, watermelon, and “pickling”cucumbers.

Jane with corn and Prince (please click to enlarge girl, corn and cat)

     Because our iron railings are closely-spaced and theelevation of the terrace is fairly high, our “crops” experience very few “pest”problems, our strawberries being the major exception.  The birds find them irresistible and arealways one step ahead of us when they ripen.

Watermelon

     Everything changed this summer, however.

Pickling cucumber

     Our cherry tomatoes all began disappearing the moment their greenstarted turning red.  Corn vaporizedalso. 

Cherry tomatoes Before

  

Cherry tomatoes After

     Our village is “triple insulated” from reality because it isin deep woods, no one lives there and, especially, because we have a police gaterequiring anyone wanting to see me to make an appointment.  (Before you laugh, recoil, or recoil withlaughter, please note that no one wants to see me.  Jane, who just read Daphne du Maurier’sRebecca, described herself last weekas my “paid companion.”  Harsh.

Tuxedo Park ca. 1895

 

     Human vegetable poaching, obviously, isn’t the issue.   It’s the squirrels, chipmunks, groundhogs,foxes and occasional bears.  But why thisyear and not previously?

Japanese wooden guardian figure depicting Ungyo, the east Nio (Guardian King) and Guardian of the Night.  From Horyu-ji Temple, Nara Prefecture, Japan, 7th century AD.

     We finally realized it’s because Prince, Pinch and Pitch,the last of our feral cat guardians, who lived on and protected our terrace and property, areno longer with us.   They were part of our family for years.  In good, slightly inclement, and merelyterrible weather, they all lived in the insulated, kitted-out Orvis dog houseswe bought for them. During severe winter conditions they moved into our garage, which they entered through the cat door Dick Murphy built forthem, and settled in their several beds.

My Paid Companion and I


      Unlike our other ferals, who all live indoorswith us still, these guys – all of them big, handsome, noble bruisers – insisted on maintaining their outdoor independence.   Regular meals, association, love and duty were the things they craved; there was never any doubt that they were contributing familymembers; conventionally speaking, Robertses.

          This was everyday apparent in theirfacial expressions, body language and the way they discharged their responsibilitiesas Feline Terrace Guardian Figures.  Whenthey all eventually grew old and passed on, they chose to do so in our garage,their home and hospice, peacefully.  Each loss was and is heartbreaking.  Now, they all sleep out back with U and Santa.

Making his official debut in these pages -- KingKing

     But, as you can see, we have a Problem and I’m turning to all of you for help:

Situation Vacant – Tuxedo Park, New York – Feral Cat(s) Needed For Companionshipand Guard Duties.  Pleasant Location.  Benefits Exceptional.  Inquire PO Box 518, Tuxedo Park, NY, USA, World, Universe 10987

Tuxedo Lake in summer

[1] Linguine With Cherry Tomato Vinaigrette

(From Chez Panisse Pasta, Pizza andCalzone)

5 cups cherry tomatoes, preferablySweet 100s

1 cup virgin olive oil

Red wine vinegar

Salt and pepper

1 ½ cups fresh bread crumbs

A handful fresh basil leaves

Linguine for 4

The quality of this simple pastadepends on the excellence of the tomatoes. (Sweet 100 is a varietal name; they are very small and intenselysweet.)  Cut the tomatoes in half andmarinate them in olive oil, red wine vinegar to taste, salt and pepper.  Toast the fresh bread crumbs in the ovenuntil dry and lightly browned.  Takethese from the oven and toss with olive oil while still warm.   Cut the basil leaves into tiny ribbons.   Cook the pasta and while it is boiling, putthe tomatoes in the pan and warm them. Add the pasta to the pan, toss together with the tomatoes and serve.Garnish the dish with the bread crumbs and the basil chiffonade.

Spirit Portrait, Tuxedo Park