“Cat Wine” by the Vines of Strawberry Wine: An All-Purpose Recipe

In the fall of 2012, I made a big mistake.

I bought a bottle of strawberries for my wife and kids, and my first thought was: What would the wine do?

I’ve never heard of cat wine.

I figured that the strawberries were just going to be a great complement to whatever salad I had for lunch.

The next morning, I was cooking dinner and saw that I was over-cooking the strawberries.

After trying out several recipes, I settled on one that I loved.

I tried it with the same ingredients I’d used for the salad: strawberries, red onion, and tomatoes.

It was delicious.

But what about the strawberries and onions?

I tried making a salad with them but couldn’t make it work.

My wife was skeptical.

“Is this a cat wine?” she asked.

I told her that I had a recipe for it, but I’d have to get her permission before I added the onions.

I wanted her to see the difference, so I added some extra butter to the pan.

The result?

The onions and strawberries looked like a tomato salad.

And when I made it again, it was even better.

The only change I made was to add more butter to give it a little more kick.

Cat wine, cat, cat.

That’s what cat wine is.

I’m glad I made the mistake.

Cat wines are the best of both worlds.

They’re a little less filling than a salad, but they’re a great companion to any salad, whether it’s a quick and easy salad, or a dinner on the table that will last for several days.

This is my cat wine recipe: 1.5 cups strawberries, halved size and cut into small cubes (about 2 ounces) 1.4 cups red onion 1.2 cups diced tomatoes (about 3 tablespoons) 2 tablespoons butter 1/2 teaspoon salt 1 teaspoon pepper 3 cloves garlic, minced 1 tablespoon fresh basil leaves, chopped 3/4 teaspoon salt 3 cups water 1 cup frozen spinach (about 1/4 cup) 2 cups chicken stock (or vegetable stock) 1 cup water 2 tablespoons fresh parsley leaves Directions: In a large bowl, combine strawberries, onion, tomatoes, butter, and salt.

Whisk until well blended.

Add the garlic and basil and stir.

Return the mixture to the bowl and add the spinach, chicken stock, water, and parsley.

Stir to combine.

Pour the mixture into the pan and cook over medium-high heat, stirring frequently, until the spinach is wilted and the liquid has thickened, about 15 minutes.

Add more water as needed to make the sauce thick.

Taste the sauce and adjust salt, pepper, and basil if necessary.

Serve immediately or refrigerate until ready to use.

This recipe is suitable for all kinds of recipes, including pasta, rice, quinoa, salads, and more.

Adapted from The Cat’s Wine Cookbook, by Barbara Babbitt.