The Responsible (vs. Convenient) Thing To Do

I got a call from my husband yesterday while I was at work. That usually means something requires immediate discussion — failure of a major appliance, gutters falling off the house, that sort of thing.

Luckily, this wasn’t quite so drastic. Even so, it needed to be discussed.

He told me he had heard a scratching sound coming from outside the living room window, and looked outside to investigate. Long story short, the cat that’s been frequenting our property decided to have her kittens in the bed of pachysandra just outside the window. They’re big kittens, though, so she probably had them a couple months ago. Surprising that it’s taken us this long to notice.

Mama Cat

The mama cat and her kittens, according to Aaron, are skittish and won’t approach him. That means they’re not considered strays — they’re feral. Wild. “Community” cats. That also means we can’t take them to most shelters or volunteer operations that would adopt them out, like Planned Pethood or the Humane Society.

So, the responsible thing to do would be to round up the mama cat and her three kittens and take the whole lot of them to be spayed and/or neutered (and eartipped to mark them as neutered ferals), then release them back into our yard where we found them. It’s called Trap-Neuter-Release, or TNR, and it’s apparently a common practice nationwide to control feral cat populations.

There’s only one spay/neuter clinic I know of in the area that does this. They rent humane traps for a returnable $60 fee, and charge $25 per spay/neuter. There’s a time commitment involved, though — going out to borrow the trap(s), setting the trap(s), bringing the trapped kitties into the garage for the night, driving them out to the clinic first thing the next morning, and going out to pick them up first thing the next day after their surgery.

I don’t have that kind of time.

It doesn’t seem like much of a time commitment, I know, but working full-time plus solo-parenting in the mornings — plus already having used up my paid time off on things like pediatric visits and the salon and oil changes and buying a new fridge — means I don’t have any time left to take feral kitties to and from the clinic.

The spot they found is actually quite sheltered — there’s a concave sort of corner of the house there that blocks the elements, plus the pachysandra is evergreen — and they all look well-fed, so either Mama Cat is a good huntress (birds and chipmunks abound on our property), or someone’s feeding them. Apart from making sure they can’t keep making more kitties, I’m not particularly worried about them.

But I still feel just a little negligent for standing by and doing nothing.

Capellini with Tomatoes

capellini wih tomatoes

I was looking for a quick and easy way to serve my homegrown tomato crop over pasta. I searched online for tomato pasta recipes, and found a few that were similar enough that I realized that the cobbled-together idea in my head was completely legit.

 

One tomato, diced, sautéed in 1 tsp butter and pinch Splenda (or sugar). Serve over noodles with basil and Parmesan.

 

As soon as I took a bite, I knew I had to serve the tomatoes over angel hair pasta next time. Why? Because my stepdad Tom served his homemade spaghetti sauce over angel hair — or vermicelli, or spaghettini, but rarely spaghetti.

His was the first and only homemade spaghetti sauce I’ve ever tasted (to my knowledge), and his was the only spaghetti sauce I’d had up until then (age twelve) that included sugar. It’s definitely different than any sauce out of a jar. He also had a different method of serving pasta, where he’d mix a little of the pasta sauce with the capellini in the serving bowl, so it wouldn’t get sticky. I got out of the habit of drowning my spaghetti in sauce, and instead would just add a touch more sauce — and usually some meatballs or sausage, too.

I remember standing in the doorway of the kitchen in the little house he rented (Mom and I moved into the rented house with him when they got married), watching him watching the big tall pot on the stove, simmering the Roma tomatoes we’d harvested from our garden. Years later, after he and Mom divorced, I remember visiting with him in his rented trailer in Amish Country, and him serving up that same pasta sauce with capellini, in the same blue-floral serving bowl, with the same serving tongs and silverware we’d eaten with in the little house in Burbank.

My slapdash 30-minute meal pales in comparison to the depth of his spaghetti sauce, but still — every time I make it, the smell of cooking fresh tomatoes straight out of the garden combined with the sweetness of sugar (or Splenda) and the aroma of oregano and basil… I’m back in Tom’s kitchen again.

He’s been gone exactly 20 years this month. I hadn’t realized that when I sat down to write this. Amazing how smell and taste can trigger memories that seem like yesterday.