He is 12. I also had his two sisters, Cashmere and cotton, until last spring when cashmere passed away. She was always the week one, skinny and finicky. Still, I didn’t expect her to get kidney failure so soon. His name is corduroy. We got him after the girls, so I had to come up with a fabric name starting with the same sound. But we just call him Roy.
The vet said it looks like he is healing. It looks bad to me, but when she strained it to see the wound on the cornea, it was a lot smaller. So he was sent home with the conehead and more anabiotic’s.
I making the pair Jell-O salad as we speak. The lime Jell-O by itself seems pretty strong, so I’m glad to be adding the cream cheese. I’m only making a half recipe because I used the other half in a cilantro cream sauce to go on top of pork tacos. I’m wondering how easily the cream cheese stirs in though? I guess I will find out in a few minutes.
The cream cheese won't stir in. You have to beat it up after it has been brought to room temp and add the cooled jello to it, beating small amounts in at a time and then adding more. Continue until all the jello is incorporated. Hope you got something to work there.
It's a matter of taste, I suppose, but the strongish flavor of the jello is diluted by the water and cream cheese. BTW, I never add the full 2 cups of cold water, go down to about 1/2 to 3/4 a cup (depending on my mood). I like the jello pretty stiff and full-flavored. And the small box of jello might not firm up enough, dunno. I like a lot of cr cheese flavor anyway.
Wish I'd warned you about getting the cream cheese mixed with the jello. I suppose the jello can be slightly warm but shouldn't be hot. But if you have a strong enough mixer, maybe the cream cheese will work in like it sounds you were doing.
Most cream cheese recipes you beat room temp cream cheese before using it in a recipe such as cheesecake, the real deal or refrigerator. Let me know if it turns out and how Roy is doing. Sorry you lost the other one.