Recent Comments

1. 16 days ago on Breaking Cat News

   Yummy, yummy in the tummy!

2. 18 days ago on Breaking Cat News

   I’m sorry. Dad can’t play anymore. He’s under his desk in the fetal position, cradling an empty gin bottle and crying.

3. 2 months ago on Breaking Cat News

   When the eight hours are up, the roast will be tender enough to cut with a fork and should be perfect. Serve with French bread and the rest of the red wine.

4. 2 months ago on Breaking Cat News

   A Bread and Butter roast is a cross-rib chuck roast. This cut is very flavorful but needs to be slow-cooked. If it were me and my sous, we would take the roast and put a liberal amount of kosher salt and cracked pepper on both sides of the meat, then set it aside.

   In a large crock pot, arrange one large onion, quartered, covering the the bottom of the pot. Then add some carrots, cut into 1/2" pieces and a few 3/4" cubed yellow potatoes.

   Get our cast iron skillet and heat it until it is very hot. Put one tablespoon of light cooking oil or butter in the skillet with four cloves of minced garlic and stir around. The garlic should be sizzling when you put the roast in the pan. After several mi beeonutes, the roast should be brown. Turn and let the other side cook until both sides match. Remove the roast and lay it in the crockpot over the vegetables.

   The cast iron skillet should still be hot (they retain heat very well) when you pour in a full cup of red wine to deglaze the skillet. The wine will boil as you scrape the bottom of the skillet until all the fond is broken loose. Pour the contents of the skillet over the roast. Put more carrots and potatoes over the roast and add beef stock until the vegetables are covered. Set the crock pot to cook for eight hours.

5. 2 months ago on Breaking Cat News

   Was it a roast beef recipe?

6. 2 months ago on Breaking Cat News

   Hello, fellow chefs,

   Hamilton A. Cat, here. My whiskers have flour on them, and my tail has a bit of tapioca residue. Even though my sous chef, Robert, wouldn’t let me have too much, I did try this and all the recipes we cooked. We have made our recipe decisions for the new book.

   First, let me tell you so many excellent recipes were sent in for this book that it was a challenge to try to pick only one. By far, the largest category of recipes was desserts. So, instead of selecting only one recipe, my sous chef and I have picked three; a casserole, a vegetable, and a dessert. I will contact the winners to tell them that they have been picked and ask them some questions about how they want to appear with me in the book.

   To all the rest of you, purrs and nose kisses. Thank you from the bottom of my heart for taking the time to send in your recipe. However, I am toying with the idea of having a Hamilton Recipe Page on the site. Who knows, your recipe could end up there in the future, with your permission, of course.

   Happy cooking, Hamilton A. Cat.

7. 2 months ago on Breaking Cat News

   OT

8. 4 months ago on Breaking Cat News

   Hi, Beloved,

   You can send it to: gibletbelle@

   Purrr, nose bump.

9. 4 months ago on Breaking Cat News

   Hello, Mr. Robin, Sir.

   Hamilton A. Cat is here. I just wanted to let you know that SHE is also known among American cats. If you have a recipe that SHE likes when you cook it, I would be honored to test it for my Dad’s next book.

   Cheers, Hamilton

10. 4 months ago on Breaking Cat News

    Hello, cat people,

    Hamilton A. Cat here. I want to thank you all for the great recipes. I have always meowed this, “Cat people are the best people.”

    If anyone wants to send in a recipe today, I would love to see it. Already, you’ve sent me deserts. You’ve sent side dishes. I’ve read sauce recipes. In fact…I wonder if we could do a whole meal from the recipes you wonderful people have sent in.

    So, if you have a recipe, send it in. Next week, I will begin cooking with Dad. We have big choices to make.

    Purrs and nose bumps to all of you, and thank you for helping me with a recipe for Dad’s next book.