Lovely lunch, literate cat and a rescued rescuer

- An invitation for lunch to a lovely home on Sunday for lasagna and great conversation with a table full of friends.  Susan and Rick have a lot, but they give a lot - an awful lot.  And it was lovely to have something Italian and spicy for lunch rather than the usual holiday fare.



 - Their cat Allie is 20 years old.  That's pretty old in cat years, but she still loves to read.  :)

- Dakota was banished to the back porch that day for too much exuberant barking.  He came to their family as an adult rescue pet, but fit right in.  A few days ago he was outdoors again, but urgently barking at this door.  Susan went to check and Allie (who goes outside sometimes) was standing underneath Dakota.  Every time Allie tried to move away, he herded her back and stood over her.  The reason turned out to be a hawk squawking at them from a nearby tree.  The hawk probably would have captured the frail Allie if Dakota had not been so persistent in protecting her.  You know I loved that story.

*** Bonus today.  Another friend, Mary Ann, brought a dense chocolate cake with a fluffy icing laced with crushed peppermint sticks.  Yum!  I asked for the recipe and here it is:

Peppermint Cream Brownie Torte—Serves 10-12 full slices

1 large box ( 1lb. 6.5 oz) Betty Crocker Original Supreme Brownie Mix w/syrup pouch

or 2 Ghirardelli Brownie Mixes.     Bake in 9x13x2 pan

Heat oven to 350°    Line 9x13 pan with 17x12 aluminum foil.

Grease bottom of foil w/shortening.  Make brownies using water, oil and eggs.

Bake as directed.  Cool in pan 1 hour on wire rack.

Make peppermint cream & dark chocolate  ganache.  [ below ]

Remove brownies from pan using foil to lift. Cut into 3 equal rectangles.

Trim sides.

Place 1 brownie rectangle on platter.  Spread with 2/3 cup peppermint cream. 

Top w/2^nd brownie rectangle and spread w/dark chocolate ganache.

Top w/ 3^rd brownie rectangle.  Spread w/ remaining cream.  Refrigerate uncovered.

Just before serving, sprinkle w/crushed hard peppermint candies.

 Peppermint cream-

½ c heavy whipping cream  ½ pkg (8oz) cream cheese softened

¼ c powdered sugar            ½ tsp peppermint extract.

Beat whipping cream in medium bowl w/electric mixer until soft peaks form.

Set aside.

Beat remaining ingredients in medium bowl on low speed until blended;

beat on medium speed until smooth.

Fold whipped cream into cream cheese mixture.

Dark Chocolate ganache

¼ cup whipping (heavy) cream.  ½ cup semisweet chocolate chips.

Heat whipping cream until hot, but not boiling, in 1 qt sauce pan over low heat. 

Remove from heat.  Stir in chocolate chips until melted.  Let stand at room temp 1 hr or until thickened.