A to Z of Cat Breeds - Abyssinian

This breed got its name from its origins of Ethopia which was formerly known as Abyssinia (Now Somalia)

These cats are thought to be the oldest breed of cats known.

APPEARANCE 
These cats are quite slender and muscular cats. They have quite short fur which is characterised by ticking which means each individual hair has bands of alternating dark and light colouring.

CHARACTERISTICS 
These cats are very playful and inquisitive. They are also very good hunters.

The Abyssinian is a bright cat which is often said to have a very sweet temperament and intelligent nature.  The breed resembles the cats which can be seen in murals of ancient Egypt. Some believe that it is the Abyssinian which was worshipped by the Pharoahs.  They give the impression of standing on tiptoe and seem to be more inclined to use their paws like a human would use their hands.  Abyssinians have the "look" of a cougar, enhanced in part by their regal appearance and feral qualities.

The four most common colours of Abyssinians are: ruddy, red, blue and fawn.  The most common colour is ruddy -- reddish-brown with black ticking.  Some breeders claim ruddy Abys are the most active. Red, or sorrel as it's sometimes called, is also fairly common.  Blue Abys are a bluish-grey with a creamy stomach and slate blue ticking.  Fawn is the least common colour.  Fawn Abys are light beige with dark beige ticking. Other varieties are lilac, silver, silver sorrel and silver blue. The coat is short and dense, but very soft and has a lustrous sheen. 

The Abyssinian has large ears which are quite far apart. Their green, amber or hazel eyes are almond shaped.

 
Although not generally a lap cat, they make a wonderful companion and will want to be wherever you are.  They are very loyal and once you have acquired an Aby as a companion, you will never be able to complain that no one understands you. Abys are very good at training people to do just what they want them to do.  They are extremely intelligent, beautiful, graceful, muscular, inquisitive and always willing to help out with whatever chore you may be trying to accomplish.

Abyssinians are often thought of as cats that like to be in high places, such as the top of a refrigerator or a bookshelf. Abys are not known for being particularly loud cats and can communicate their feelings and desires in many ways.  It is often said that Abys have a great love of water. They seem to enjoy playing with a dripping tap, as well as drinking from them.  Normally Abys are very protective of each other and seldom quarrel.  

 

Pandoro cutting

Do you have a Pandoro at Christmas time?

This is my first attempt at cutting one.  We did have one two years ago but my son dealt with it although, he doesn't remember doing it.

It came out a bit wobbly.  Was going to put cocktail sticks in to steady it whilst cutting (as instructed on the box) but Other Half dropped them on the floor and I refused to use them!!

Pet Sitting

On Friday I had my first pet sitting appointment.

The owner of Stitch needed to go to the dentist and Stitch misses her and cries when he is left alone, so I took care of him for 2 hours.  He has a lovely friendly personality and I look forward to seeing him again soon.

Drawing Class

Yesterday, I attended my second drawing class.

The first class was about light and dark, which I found hard to follow.

This week, it was a lesson in perspective, so I now have the basics for that.

I initially started oil painting as a relaxing hobby, but haven't had a lot of spare time to pursue it.  My thoughts on learning to draw are that one day, the skill could be useful to illustrate the books I am writing.

Thai Cooking Class

Yesterday I went to my first cookery class since domestic science at High School. 

The teacher is a professional chef from the Thai Square group and the class is limited to 10 people so we can all see clearly from two benches facing the kitchen.

She made spring rolls, showing us her technique for rolling them up and sticking them with egg yolk, before frying them and serving with plum sauce or spicy sauce, or both.  She also showed us how simple it is to shred the vegetables without resorting to a food processor.

Then she gave us the recipe for Golden Curry which consists of chicken and potatoes cut into large chunks in a delicious mild sauce with a little kick.

She finished off with showing us how to prepare papaya with a squeeze of lime on it to liven it up.

The drinks on offer were Thai tea and lemon grass soaked in hot water.  There was a surplus of lemon grass so she cling filmed it and handed it to students to take home.

Some of the ingredients might be hard to find so she handed out cards of a supplier in central London.

The whole thing was very enjoyable and eating the food was a bonus.

A Basic Paella

A BASIC PAELLA – There are many variations

6 or 8 pieces of chicken thighs on the bone, skin on or off, to your taste

Rabbit is fine if you have access to it

Olive oil

1 onion finely chopped

Lots of garlic cloves, skin on

Chicken stock

2 large pinches of saffron

If you have access to a Spanish supermarket, (I buy mine from Mercadona) a teaspoon of Preparado Paella con azafran....this is a mix of colouring and saffron and is great if you have it, but not necessary to the recipe

2 heaped teaspoons of paprika, either sweet or smoked according to your preference

500g paella rice

Sea salt and black pepper to taste

1 small bunch of flat leaf parsley, leaves picked, washed and chopped, stalks chopped

2 handfuls of fresh or frozen peas

A portion of fine green beans or asparagus...whatever is your favourite....why not both?

Half a kilo of king prawns with shell on

Any seafood such as slices of squid, mussels etc.

Lemon wedges

A paella pan....otherwise a wok or wide non-stick saucepan will do

Heat the olive oil in the pan and add the onion and fry for a few minutes on a low heat until translucent.  Add the chicken pieces or rabbit and fry until it is brownish.  Throw in the garlic, saffron, paprika, seasoning, stock, paella rice, and cook on the hob (low heat) for about 20 minutes until the chicken is cooked through.  Then add the green beans or asparagus, the prawns and seafood.  Continue to simmer for about 10 minutes and serve sprinkled with chopped parsley and lemon wedges.

A good starter to accompany this would be “Pan con ajo y tomate”....which is bread with garlic rubbed onto slices of bread and topped with fresh tomato wiped across it.

Alioli (a garlic mayonnaise) is usually served with paella.

BAKED AUBERGINES WITH MOZZARELLA CHEESE

Ingredients

1 large Spanish onion, peeled and sliced into thick rings

2 beef tomatoes sliced into thick rings

2 aubergines sliced into thick rings

1 packet of grated mozzarella cheese

1 teaspoon of oregano

1 teaspoon of Herbes de Provence

Salt and pepper to taste

Lay the onion slices in an ovenproof tray

Put the tomato slices on top.  Season and sprinkle with the oregano and herbs.

Lay the aubergine slices on top.

Bake in the oven (180 degrees C) for 30 to 40 minutes.

10 minutes before the end of the cooking time, add the mozzarella cheese.