Kittens + caramel

As you may or may not know, I've been recuperating from some recent surgery.  For the most part, I'm healing up just fine, although after the first week of being inside, sore, uncomfortable and exhausted, I was pretty well at my wit's end.  But I experienced a noticeable turn-around during the second week and I think I am well on my way to recovery at this point.  I've even been able to help with some less physical farm tasks and now I don't look so anemic!  I must say, nothing makes you feel more like a bum than being as exhausted as your husband who just put in a 12-hour day, but you on the other hand, did absolutely nothing except sip soup.

This past Sunday was the end to a very, very long week for my farm family.  We worked ground, planted potatoes, cabbage, broccoli, cauliflower, strawberries and did like a zillion other things, too.  And then laid pipes to water everything we just planted because Mother Nature hates us right now.  So after this very, very long Sunday of work, my husband jumped back on the four wheeler and zipped over to the creek across the road to rescue two abandoned kittens he spotted earlier in the day. 

What a hunky hero dreamboat. 

I am not proud to admit that at first I was upset about taking them into our care; in the back of my mind, I feared waking up the next morning and finding them dead despite our best efforts.  But, as kittens do, they melted me into a puddle of maternal goo and there was no turning back.  I have to say, I think farm life is much more therapeutic than actual therapy.  Just when you find yourself in the trenches of self-pity or loathing, something of the animal or vegetable variety that needs your immediate attention and care drops into your lap.  The distraction is often humbling.  It does the body good to help creatures in need and reminds me of that old Regina Spektor lyric, "Must have been kind to the kittens and birds in a previous life, must have thought happy thoughts..."  I really must have been kind to deserve what I have now, so I might as well be kind to the kittens in this life, too.

My farm family has a particular fondness for the film, Smokey and The Bandit.  If you've never seen it, just come on over to the farm and we can quote the entire movie for you.  Anyway, our two little gray and black kittens have been christened, "Smokey" and "Bandit" respectively.  The names really are fitting; Smokey has about ten times more attitude than Bandit, who has proven to be quite the escape artist.  The kittens adapted quickly to their new cardboard box home on our front porch.  I can't tell you how grateful I am that our electrician installed an outdoor outlet on the porch over the winter, because now I can plug in a heating pad for the little nuggets and nestle it right beneath their blanket.  I thought marriage would be a surefire way to prevent myself from turning into a crazy cat lady but apparently I was mistaken.  I blame my husband.

But I really can't blame him.  How can you blame someone so kind-hearted?  I swear, I don't know how I ended up with such an empathetic person; his generosity has no limits.  Please do me a huge favor and take a moment to send some positive, loving thoughts my farmer's way.  Mark is in the throws of spring anxiety and the lack of rain is just making the annual headache that much worse.  But even despite the stress, he somehow manages to make me laugh and put me at ease every single day.  I am so grateful to be with a man who encourages me to be a better person just by example.  Hopefully under his influence, I can grow to be more tolerant - just give me time.  And more kittens.

There are as many ways to make dulce de leche as there are ways to use it.  This "recipe" is more of a method, as it only requires submerging a can of sweetened condensed milk in water and simmering it to the desired consistency.  Since Cinco de Mayo is around the corner and milk in the form of kitten formula has become part of my daily routine, a "recipe" for dulce de leche it is!  This process is sort of magical because you can't see what's going on inside of the cans so that moment of opening is truly one of wonder.  Just do your best not to eat an entire can with a spoon in one sitting.

Dulce de Leche
Makes 1 - 14 ounce can
Adapted from Ree Drummond

Please note, you can use this method on however many cans will comfortably fit in the pot you use, making sure to leave some room for water to circulate.  Though I repeat it again in the recipe, be sure to never let the water level fall below the top edges of the cans.  Continue to top the water off as necessary during the simmering process.  Also please note that I used cans with the tabs, which many will argue is not as safe as the cans without tabs.  I have never had an issue with this type of can, but be aware and proceed with caution.

Ingredients

​1 - 14 oz can of sweetened condensed mlk (or more!)

Method

Remove the label from the can and place it in a stockpot that is at least 4-5" taller than the can.  You can cook as many cans as will fit comfortably in your pot.

Place the can upright in the pot and fill the pot with cold water.  The water should be at least 2" above the can.  Heat the pot over high heat until the water just barely boils, then turn it down to a gentle simmer.  Simmer for 1 1/2 hours.  Keep an eye on the water level and never let it evaporate below the top of the can.  Top off the water to keep it 1-2" above the can at all times.

After the 1 1/2 hour mark, gently turn the can upside down in the water using a pair of tongs.  If you want a thick, spreadable caramel like the one pictured here, let the water continue to simmer for another 2 hours.  If you want the caramel to be more liquid, simmer for another 1 - 1 1/2 hours.  Keep an eye on the water level and never let it evaporate below the top of the can. Top off the water to keep it 1-2" above the can at all times.

When the appropriate amount of time has passed depending on the consistency you want, remove the pot from the heat.  Remove the can and let it cool to room temperature.
Do not open the can while it is still hot!

When the can is cool, remove the lid, marvel at the wonder of it all and then transfer the caramel to a container with a tight-fitting lid.  Store in the refrigerator for up to 1 month.​