Homemade Cat Food
Hi everyone. I’m Margaret. —And I’m stillBrooks. —And we want to say thank youso much for helping us get to our firststretch goal of $10,000. We’re going to make comic now! —Yeah, well not rightnow, but later. —We’re going to makecat food now. —Now we’re going to make catfood. We’re going to show you my homemade,hippie, wet cat food recipe. —Which I referto as cheaper and better. Yeah! Yeah, sheloves it. And we do give her dryfood. We give her a hippie, gamesomething whatever dry food. Soyou have to make sure they have allthe correction nutrition and everythinglike that, so we don’t give her justhomemade food. Okay, sonow we’re going to show you all theingredients that you need to makehomemade, hippie cat food. We need, well, Ripley’s checking for us. She is ourpersonal assistant. Yeah, okay, thank youmy love. Okay, so we need 1 carrot. I’mgoing to wash it and scrub it. Small potatoes. You don’t need a big potato. —Small potatoes! —And then we just needsome frozen peas. And you canexperiment, you know, but she’s picky, so Idon’t want to waste food, and I know shelikes all these things. Yeah, you’re goingto come check everything out for us? Yes?I also use bone broth which is superhealthy and has all kinds ofnutrients and all that stuff. Yeah, thankyou, honey. So I used to do—you can, you know, mix itup, what you give to them. I used to dochicken thighs, but it took me a while tofind out that Ripley doesn’t—nope, don’t chewon the plastic—Ripley doesn’t like chicken!We found this out because we’dleave roast chicken out onthe counter, and she’d be like: “Whatever. “But when Brooks would go to make aturkey sandwich, she’d be like: “Meow meow meow gimme gimme gimme. “Okay, so the turkey we use is an organic,either no-salt-added or a low sodiumbecause they don’t always have this. Yeah?She loves plastic, but we don’t feed herplastic. Yeah uh-huh. Can you can you uh just do another round?I mean, of course she’s going to jump back up. And then I always add another meat. Sometimes I do salmon like we’regoing to do today. This has salt in itso I’m going to be sure not to add anysalt when I make this because I don’t want her tohave too much salt. It’s not sustainable,which makes me feel guilty, so we don’talways do it. We avoid tuna because—honeywhat’s wrong with tuna? It’s like crack. —Cats get addicted to tuna. —Yeah, but you read that somewhere?Or are you just making that up? —Everything Iknow I read somewhere. —Okay so you readit somewhere. So we don’t give her tunabecause it’s like crack. Like actual crack. And then sometimes I’ll do likechicken liver. Even though shedoesn’t like chicken, she does likechicken liver. And the other day I didn’t—No. Yeah, well I guess you’re going toeat them anyway. The other day I didlamb stew meat which is a little pricier,but it’s still cheaper than canned cat food,and she loved that. And thenyou need a pot . . . that she’s getting in. And that is everything you need, right honey?—Yes. Okay, so now we’re going to add all this stuff together. Okay, so we haveeverything chopped. I leave the skinson the potato and the carrot becauseit’s full of all kinds of good nutrients,and she doesn’t care. If I was makingthis for myself, I would take the skinsoff because I’m a picky eater. —Gross. —Okay, so first we just dump the bone broth in. This brand comesin different kinds, like flavors, but Ijust get the original because I don’tknow if she won’t like it or not. I’m sorry! Hold on, hold on, I forgot to bring the water over here!Okay, and then I add a little water. Okay. Hmm okay. And then I add the vegetables. Okay. And the peas. Okay. Now if I had no salt in the salmon,I would add some salt now, but I’m notgoing to. When I do usesalt, I use Himalayan salt because I’m a hippie. Okay. And then we’re justgoing to turn it on. —Turn it on to what? —To cook!—But I mean, how high? —Just, like high. —Facts, woman, I need facts! —Well it’s nottotally high. —You’re totally high. —Stop it!Just some kind of heat that gets it simmering. So when it starts simmering,you just let it simmer until the carrotsand potatoes get all nice and soft. Okay, so show them the food honey. So everything’s nice and soft. You need toadd a little extra water . . . a little more. You want to make sure there’s plenty of waterOh! It’s hot! Hot!You want to make sure there’s plenty of water,and you’ll see in a little bit why. But you don’t want toomuch water either. All right so now we’regoing to add the meats. They’re alreadycooked. If I was doing a raw one, I wouldhave added it right in the beginningwith the vegetables so that it would cookalong with the veggies. And so I just addwater and everything. God, no, go away!Don’t bite me! Stop it!That’s that. See, she doesn’t respond to thesound of cans. She responds to the soundof plastic opening. No, you stay down!You stay down. You stay down. Okay, and then I break this up. Then I give it a stir,and I just let it cook alittle bit, but like I said the meat’salready cooked so we don’t really haveto wait. And then I turn the heat off, and then I spoon some of it into my blender. If you have a food processor, great, use yourfood processor. We don’t have one. We just have a blender, but this is a reallygood blender. It’s like heavy duty. Okay, now when it comes to themoisture, you . . . well that might be too much. I don’t know, it’s okay. You don’t want itto go above what you have in there. Because then it’ll get too runny, butthen you also want to make sure you have enough,and you might need to add water asyou’re blending it because then it’llit’ll kind of just get stuck, and themotor will get bad and smoke and smell. All right, nowbring this over here, and I just doit in batches, and then I mix it alltogether in the end. Thank you for your help Ripley. Nope, nope, get out here. Stay awayfrom the knives, geez. Okay, now it’s all done. It’s going to look like that, and I’mgoing to pour it into my bowl. And this is the finished product. I will putthis in the refrigerator, and it’ll getstiffer but still a good consistency. I always give her a fresh batchafter I make it, but I have to cool itdown first before I give it to her. This lasts about a week, maybe even eightdays, and you can always freeze it if youmake too much once you figure out whatyou need for a week. If you make,you know, a really big batch, but I usuallyjust go week to week. And so here is the finished product. Come here, sweetie. You hungry? There you go. Thank you everyone again so much. And Ripleythanks you too. —Meow. —We reallyappreciate your support. It means a lotto us, and we can’t wait to finish thecomic for you. —We love you as much as Ripley loves this food.