Simon and Garfunkel

So, here is the evolution of my formula recipe:
Almond milk.
That was the first. I then wrote to a vet on Ask an Expert in desperation, although small animals are not her expertise. I apologized, asking if she knew of any references or websites that might be helpful, that I could research myself. I received a very brief and a rude response: no 'sorry I can't help, good luck,' nothing like that. I'm sure it must have been far too demanding in her busy little online schedule to actually be polite and show a little compassion, even if she couldn't help. Needless to say, I will never use that service again.
However, after some research I was able to find this:

Mouse Milk:

12.1% fat

9.0% Protein

3.2% Lactose

An 8 oz. glass of almond milk is only 4% fat, and 4% protein. So I adapted my formula, so, after looking at some other recipes and suggestions:

1 tbsp. almond milk

.625 ml of egg yolk

A few drops of coconut oil (or a few slivers, if it's solid).

They ate this for two days. The first two days I got up at 3:30 every night to feed them, the third I stayed up till 1:30 to feed them and slept until eight in the morning. I haven't woken up during the night since then, I think all the sleep loss has built up.

Simon has gotten the hang of the syringe, he'll even get a powerful suck on it and stick his tongue down it. Garfunkel wants only to suck on something fleshy, I get a drop on the end of the syringe and then put it up to his mouth. It's hard to tell how much they eat, but Simon eats more.

However, they were both acting very hungry so I adjusted my formula again:

1 tbsp. almond milk

1.25 ml egg yolk

.625 coconut oil (perhaps a little more).

I didn't want to make it too rich, but I certainly don't want to slowly starve them to death. Seeing as I discovered that a mouse had made short work of 1/4 my carefully hoarded caramel chocolate Easter egg, I'm less worried about richness than I was before.

I've had them five nights, this is our sixth day. I never, ever expected them to live when I first adopted them. Then I hoped they would die before the night, because I didn't think there was any feasible way they would live through it. But they did.

Thankfully we're not too busy. I went to a program at the museum the day after we found them, but my wonderful mommy and sister took care of them then.

They stayed warm on their own the first two days, but it's cooled off a little, so I keep a rice sock warm for them and put their box on top of it in a basket. I've used the rice sock every night, as well.

I think it was on the third day that I noticed one of Simon's ears was perkier than the other. Now their ears are popped out and they respond to sounds; they can hear. One of Simon's eyes has opened, although the other shows no intention of doing so, and at their last feeding it looked as if Garfunkel's might open too.

However, at the last feeding I discovered something else about Garfunkel: he is dying. He's sluggish and would barely eat. He just wanted to rest. I shouldn't be upset, considering that I never thought they would live even one day when I first got them. But I am. Also, I feel that if Garfunkel dies his brother's chance of survival are cut almost in half. They snuggle together, stimulate each other. They need each other for warmth and companionship - they give each other somethings I could never offer. I'm convinced the only reason they've survived this long is because there are two of them.

It's almost time for their feeding again. It's been stressful and exhausting, it seems as soon as I finish feeding them it's almost time to do it again. I had plans of releasing them in the woods together. Now I'm not exactly sure what will happen.

The Great Pumpkin Saga

So, since I can't hit a Starbucks every day, I've really, really been wanting to get some canned pumpkin so that I can make those pumpkin lattes at home! However, when we went to the grocery store, they were actually sold out of canned pumpkin. At a Wal-Mart supermarket. Apparently they were also sold out of pumpkin at my Nana's grocery store in Florida, and she says it's just been a bad year for pumpkin, causing a shortage of some sort. (Which bodes ill for Thanksgiving). Whatever the cause, I was forced to take pioneer methods and make my own. Seeing as we have two pumpkins from our garden, I chose the smaller one and decided to make my own pumpkin puree. You cut up the pumpkin into halves or quarters, put it in a pan, cover it with tinfoil (this takes a lot of dexterity and meditation--believe me, it's not that easy!) and then bake it at 350 until it's soft and the edges are browned and wrinkled--just like baking a squash, if you've ever done that. Then you manage to scrape it out (don't believe Internet stories that you can just peel the skin off) and puree it in the blender. My online sources assured me that after having fresh pumpkin puree I would never want to go back to store bought, but I'm not quite that enthusiastic. It took forever for the pumpkin to cook! I finally bumped it up to 375.

I found this inside the pumpkin, growing in the rows of seeds. Apparently one sprouted. . .and started growing. . .and turned green. . .all inside the pumpkin. Which seems impossible to me, but whatever. You can see the trailing white tail it has, that was almost rooted in the pumpkin guts, I pulled it out and could feel it separate from the pumpkin. Too weird for words, I know. Although perhaps professional pumpkin puree-ers see that sort of thing all the time.

I thought it was interesting how the pumpkin was whiter and softer at the top, and then got yellow and firm--an entirely different consistency altogether. Very pretty.

Also, I decided to be very thrifty and roast the seeds. You can see I got quite a lot from one small pumpkin.

And they're an excellent excuse to take yet another close-up of something.

Ah, yes--the puree. I'm going to freeze it instead of canning it, which seems way over the top and entirely unnecessary to me, when I have a much simpler method of preservation. Until the power goes out, of course. Aha! Now for the most important part. . .the only thing that got me to even look twice at that pumpkin in the first place.

Here is the pumpkin latte mixture in the pot:

And the lovely end result! Two delicious pumpkin lattes. Although I will admit, I decided it needed more pumpkin than the recipe called and it was a little chunky. And I got distracted trying to explain the concept of a matching mug to an anonymous family member and the mixture boiled, which may have made the coffee taste a little strong. But otherwise, completely delicious!

Pumpkin Spice Latte

And here's a recipe from my mom that I haven't actually tried yet, but intend to do in the very near future. It looks impossibly delicious.

Pumpkin Spice Latte
makes enough for two generous servings
2 cups milk
2 Tbsp canned pumpkin
2 Tbsp sugar
2 Tbsp vanilla (yes, the recipe says tablespoons!)
1/2 tsp pumpkin pie spice (OR 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and pinch of ginger)
1/2 cup brewed espresso (OR 3/4 cup strong brewed coffee)
whipped cream for garnish, if desired

Combine all ingredients and cook over low heat until flavors are combined. Pour into large coffee mugs, garnish with whipped cream (optional), and serve with ginger snaps. Think FALL!

"The discovery of coffee has enlarged the realm of illusion and given more promise to hope."
~ Isidore Bourdon

Iced Coffee

While I previously believed I'd learned the real trick to making a good iced coffee (keeping a nice simple syrup handy in the fridge, so that you never have to stand and stir in sugar granules into the cold coffee, for ten minutes) I think I've discovered something even better recently.
Sweetened condensed milk!

1-2 cups of chilled strong coffee
4-6 tbsp of sweetened condensed milk

Mix these together in a nice glass (if it's a clear one you can try and make designs) and add ice cubes. Whatever happens, don't skimp on the condensed milk, or it will just be disgusting. Add until your coffee is a pleasing, creamy caramel shade, which is the best indicator for the proper amount of condensed milk. And don't be ashamed to, like Winnie-the-Pooh, taste the condensed milk liberally to make sure it hasn't gone bad while you're mixing the coffee. ;-)

If possible, make some unsweetened coffee ice cubes. But if, like me, you've somehow managed to lose your circa-1990 ice cube trays, and have subsequently decided you don't want any other trays in the world, you can use regular ice--it will just dilute the coffee as it melts. Most people don't care, but this deeply disturbs me.
Also, I find that drinking iced coffee with a straw makes it taste so much better.

"No coffee can be good in the mouth that does not first send a sweet offering of odor to the nostrils."

~Henry Ward Beecher

Mocha After Eight

This is probably one of the most delicious coffees I've ever tasted. It's like a peppermint patty in a cup, only better. And this is coming from someone who isn't particularly crazy about the chocolate-mint combination. From Sherri Jones' book "Coffee Cafe."

1 oz of fresh espresso (I just us strong coffee)
1 oz of mint syrup
1 tbsp chocolate powder
1 cup steamed milk
Fresh mint leaf

Blend coffee, syrup, and chocolate powder in preheated cups. Add the steamed milk. Garnish with chocolate powder and a fresh mint leaf.
~
You can easily make your own mint syrup (I did) by adding about a cup or more of mint leaves to a simmering simple syrup, which is made by simmering equal amounts of sugar and water. Or you can add the mint after taking the syrup from the heat, it doesn't matter. And of course you'll have to strain it.
I increased the amount of coffee that I used in mine, because 1 oz just isn't enough. Besides, I think equal parts syrup and coffee would just be too sweet.

"No one can understand the truth until he drinks of coffee's frothy goodness."

~Sheik Abd-al-Kadir