Preparing to Travel

After lots of research I decided it would be best to fly him. I was extremely nervous about this and spent weeks scouring the internet for tips and advice. Thankfully, Isaac and I made it to California safely, though it felt a bit harrowing during the time!

To prepare I purchased Isaac a TSA-approved vest. I also already had a soft-sided carrier that I used for occasional drives back home to St. Louis. The TSA-approved vest was very important because you have to take the animal out of their carrier so that the carrier can be x-rayed.

The Journey

The night before our flight we went to a pet-friendly hotel near O’Hare to stay the night. Luckily my dad drove me which at least minimized some of the stress of that part of the journey. Thanks to some internet tips I had read beforehand, I knew to bring a portable litter box, food, and water bowl, with small bags of litter that could be tossed later.

The next day, our time came to head to the airport. We hopped on a free shuttle and made our way, my heart racing as we got closer and closer to our destination.

I flew United, which imposes a $125 extra fee for pets. Oddly though when I checked in, no one seemed to mind or care that I had a pet with me. I actually had to chase someone down at the check-in desk to make sure they were aware I had a pet and to get my receipt.

I was most worried about taking Isaac out of his carrier for security since I knew it would expose him to chaos of the airport. And boy, was he unhappy. He reluctantly let me take him out of the bag, groaning and digging his claws into me as I held onto him and put the bag through. The guy behind me remarked “oh isn’t he cute…” anything but!! It was also in this moment that I realized *just how* noisy airports really are, something you don’t notice until it really matters.

We made it through safely. I think the TSA was sympathetic because they even helped me get my belongings and Isaac safely back in the bag.

Now, my cat is not small. He easily clocks in at 17 pounds. With the hardest part behind us, I still had to drag him to our gate (not close!) and was crossing my fingers that the bag would fit under the seat safely.

Isaac and I boarded the plane and made our way to our seat. The bag fit nicely underneath.

This was perhaps the longest 4-hours of my life. He mewed softly a few times which tugged at my heart. I didn’t want to risk unzipping the bag so I just rubbed the sides of his carrier to let him know I was here and that he was okay. I don’t think my neighbor, conked out for most of the trip, even noticed. At one point I heard someone wonder, “is there a cat on board?”, so his presence was largely unfelt.

By the time we arrived I was exhausted from the stress of the journey and physical exertion of dragging him around. After a short bus ride at the airport we made it to the rental car agency, got our rental car, and were on our way to our new home.

Settling In

Isaac sniffed around his new home for a few minutes, and then quickly settled in with me on our makeshift bed. A week later the movers arrived with the rest of our belongings, and Isaac was back to being a happy cat who loves boxes.

A few weeks later, the experience was behind him, as he peacefully soaked up the California sun in his new home.

What do you think?

Have you ever traveled with a pet? What was your experience like? Let me know in the comments!

Ostkaka is a Swedish cheesecake (pronounced oost-a-kah-kah by my dad). It has become somewhat of a legend to me.

I have heard my dad talk so many times about enjoying his mother’s cooking. In particular, ostkaka, was a favorite that my grandmother made on the family farm. Sadly my grandmother passed shortly before I was born so I never got to try it firsthand.

One of the main ingredients in my grandmother’s recipe is raw milk. This is somewhat hard to get – in fact, only 13 states allow raw milk to be sold in retail stores, and my home state is not one of them. According to my dad, he has tried many times to remake this ostkaka recipe but has never quite succeeded due to the difficulty of obtaining raw milk.

But recently, I moved to California where raw milk can be more easily obtained. Coinciding with this, my mom happened upon a handwritten recipe from Grandma herself that she gifted to me on my recent birthday:

I am my grandmother’s namesake, so I have always felt a particular fondness for her even though we never met. Many times people will remark how we have similar interests and personalities which only deepens my fondness. So I suddenly became obsessed with the idea of trying out this recipe – written in my grandmother’s own handwriting, using ingredients true and authentic to her recipe.

On to the ostkaka.

The Recipe

In writing is a transcription of her recipe with my additional comments and suggestions below.

WHAT YOU WILL NEED

Ingredients

• 4 qts raw milk (fresh and unpasteurized if available) – if not, bottled
• 2 junket (rennet) tablets
• 1/2 cup flour
• 1 1/2 cups cream
• 1/2 cup sugar
• 1/4 tsp salt
• (If desired) berry compote/jam to accompany

Other Things

• Very large pot for heating the milk
• Medium sized and small sized bowl for mixing ingredients
• Measuring spoons
• Pyrex type baking dish – about 8in x 11in
• Mixing spoons
• Thermometer for measuring the temperature of the milk
• Cheesecloth or fine strainer
• Whisk for beating the eggs

Instructions

Verdict

I have to say that I have always appreciated the Swedish taste – not too sweet, and not too salty, and this ostkaka does not disappoint.

I first tried it hot, straight off the stove, with a bit of boysenberry jam. Lingonberries might be a bit more authentic but the boysenberry purchased from my local farmer’s market was divine.

Later I tried again after cooling in the fridge all night and the ostkaka had a much nicer texture – more firm/chunky than custard but less so than a typical American cheesecake.

Thanks, Grandma, for leaving behind such a wonderful recipe to try.

What do you think?

Have you tried this recipe? Have you tried making your own family dishes? Let me know in comments!

HELPFUL LINKS

Thanks to the following blogs for helping me figure out the techniques required for this dish:

http://www.cheesemaking.com/store/pg/50-Ostakaka.html

https://www.thespruceeats.com/how-to-beat-eggs-3050527