A cat can be a very powerful pet which can bring beauty and brightness to your home. Cats are among the most common household pets which can be found in every street and every town. Cats are naturally very busy, and having one can be very rewarding. Here are some of the best tips which will allow your cat the freedom to explore.

Invest in a kitten tower

A kitty tower is one of the best investments which will make sure that your kitty is focused on the tower rather than destroying your sofa. A kitty tower is one of the best places they can scratch and destroy without damaging anything in your home.

Invest in a kitten tower

Cats like a large counter

Cats live to stay on the larger counter, which allows them to view everything from the top. You can start to create a space from the top, which can help you create the right resting place for your cat. A cat tower is also one of the best places which will allow them to view everything while they lay on the top.

Selecting a spot for litter box

The place where you keep your litter box is of great importance. Try to make sure that you are selecting a spot which is not crowded and is away from cat food. You need to make sure that the area is well ventilated to ensure that your cat will enjoy the space much more.

Give them company

Cats carve warmth and companionship allows the cats to be very open with their games. Cats love to enjoy with the family members, which can allow one to have the right space for them to enjoy their days like a family member.

Keep the hairball in control

Keep the hairball

You kitten spends a huge chunk of the day trying to keep the hair looking good. This can cause a hairball and can be dangerous for your cat. There are special foods which can help with particular issues which is designed to help minimise the hairballs keeping your cat much happier.

Get low calcium cat food

This is something which can be avoided with cat food, having more calcium in the diet will make the cat urine crystallise. This can be very painful for the cat and can also lead to a huge medical expense. Try to choose food which is low in calcium for your cat.

Get a water fountain

Cats are naturally curious, and a water fountain is one of the best ways they prefer drinking. A continuous stream of water can make sure that they are hydrated. Many cats are trying to drink from the tap water and can be using the sink instead, which can allow them to enjoy drinking water.

Fusion foods tend to require a hand of excellence and creativity. As a result, it formulates into the ideal weekend plan since you have all the time in the world. After a hectic week of calls, meetings and other activities, it is time for some innovative recipes to shake up your world and leave you happy. So without further ado, let’s dig into some of the most crucial and classic fusion foods that are perfect for the weekend.

1. Korean Fried Chicken and Ube Waffles

The combination of chicken and waffles opens the door for some delightful moments because who doesn’t really like chicken? By adding waffles to the plate, you are pushing the stakes, and you will be more than happy about the outcome. The sweet and sour fried chicken brings out authenticity while sweet potatoes make matters clicking for the waffle batter. Hence, go ahead and give this combination a try.

2. Bruschetta


Cheese, chutney and cherry tomato toppings are all that you need to munch on while you binge-watch an entire series. For this very purpose, you need to prepare Bruschetta, Indian style as it has all the required elements. But in case you want to experiment further, then adding bread or anything similar to the mix will promote the dish and make you want to prepare it again and again.

3. Cuban Burger

There’s always something special about the meeting of two famous sandwiches. The classic Cuban Burger is one of the easiest fusion foods that you can make in a matter of time, as the method is simple and the steps are minimal. Once you have all the right ingredients, you can very well go ahead and prepare the same and enjoy some special mouth-watering moments.

4. The Napoleon Sushi

The delightful Japanese dish, Sushi, has different mixes as it lets you be versatile. Due to that, Napoleon Sushi is a classic that is worth trying, and it opens up for an exciting presentation. So don’t think twice about this, instead proceed to make Sushi Napoleon.

5. Pork Sisig Burrito

Pork Sisig Burrito

The Pork Sisig Burrito is easily an evergreen dish from Las Vegas. With the apt inclusion of pork served in the form of a burrito, you can stand to expect the extraordinary. But if you want to get this right, then you have to follow a guide as beginners tend to make mistakes.

6. Chicken Souvlaki Banh MI

As a Greek and Vietnamese cuisine, the Chicken Souvlaki Banh MI brings you forward to the taste of uniqueness. The sandwich is one of the best from both these regions, and you will end up getting the right idea about what to expect in case you’re going to try more of their dishes.

This is one of those recipes I make a lot – it’s quick, easy and tastes great. And its HOMEMADE soup, so000 much better than can stuff. If you’ve ever been to a Carrabba’s restaurant, you may have noticed this soup on their menu. They don’t make it very often anymore, at least not at my local restaurant, so I rely on my own version when I need a creamy tomato soup fix, with just a little bit of heat. If you like it even spicier then add a few more red pepper flakes and then taste again before adding in more. This is great served with grilled cheese or try topping with the goat cheese crisps from my gazpacho recipe.

A word of caution: know your audience before throwing in the crushed red pepper flakes. My workplace did a soup cook-off last fall to raise money for charity and sadly, this soup did not make the top 3. Most people told me it was “too spicy” . . . but another coworker was shocked that I didn’t win and a second coworker asked for the recipe and tells me how great it is every time she makes it for her family 🙂

This soup is even better (if that’s possible) when you sprinkle on some fresh parmesan cheese . . . or crumble in some gouda for tiny melty cheese balls of goodness.

Deviled eggs are a potluck staple and also a great addition to a brunch.  This healthier version swaps out the eggs yolks for avocado.  Dress them up with jalapenos, pico de gallo, or salsa for added flavor and to make them a little more fun!


12 large eggs
3 medium avocados
2 tablespoons lime juice
¼ teaspoon salt
¼ teaspoon pepper
Optional jalapenos, pico de gallo, or salsa for garnish


Fill a large saucepan with cool water and place on stove set to medium high heat. Slowly lower the eggs into the water one by one. Bring to boil, then reduce heat to a low boil and cook for 10 minutes. Drain and place eggs in large bowl filled with cold water.
Wait for eggs to cool (approximately 5 – 10 minutes) and remove the shells. Slice each egg in half lengthwise. Remove the yolks.
Arrange eggs on serving tray.
In a medium size bowl add the avocado, lime juice, salt, and pepper. Mash with a fork until well combined.
Fill each egg with the avocado mixture.
Optional: top with dice jalapenos, pico de gallo, or salsa.
Serve immediately.
To save for later: Boil and slice eggs and store in covered container. Just before serving, prepare the avocado mixture and then fill eggs and top with optional garnish.

In the list of foods that I love (nachos, bacon, pasta, ice cream to name a few) cheesecake definitely comes in as one of my favorite desserts. Growing up, my mom always made the traditional no bake cheesecake off the cream cheese package with a graham cracker crust. I was searching around for an updated recipe last week and came across this from Martha Stewart. I’ve adapted it by swapping out the graham cracker crust with shortbread cookies, and also made a few other deletions and substitutions.

Traditional no bake cheesecake is switched up a bit with sweetened condensed milk and a shortbread cookie crust. Serve with caramel sauce and shaved milk chocolate. Would be great topped with a fresh berry sauce too!


1 package (approximately 10 ounces) Lorna Doone shortbread cookies
1 stick unsalted butter, melted
1 tablespoon sugar
2 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
4 ounces cool whip (about half of the regular size container)


Put cookies in food processor and pulse until fine OR put cookies in a large resealable plastic bag and crush them with a rolling pin until fine (if you don’t own or cant’ find a rolling pin, a bottle of wine works too!)
Pour crumbs into a medium bowl; stir in sugar. Add melted butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan (or a 9×12 rectangular pan) and press flat. Chill crust in freezer at least 10 minutes.
While the crust is chilling, make the cheesecake filling. Place softened cream cheese in a large bowl; beat with an electric mixer set at medium-high speed until smooth.
Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Add the vanilla and beat until combined.
Either fold the cool whip in with a spatula or mix in with the mixer on low speed until well combined.
Pour the filling over the crust and smooth the top with a rubber spatula until evenly distributed. Cover and refrigerate until firm, 2½ to 3 hours.

If you like exploring different ways to make pasta, you’re gonna love this one – Italian sausage, fennel, onions, garlic and crushed tomatoes are combined with a ridged pasta (think rotini, fusilli, penne, etc. but not the “regular” long skinny noodles).  The best part: it’s ready in 30 minutes.  Great for a weeknight dinner that will be sure to impress.


1 fennel bulb, including fronds (the green leafy part)
1 small yellow onion
2 small cloves garlic
1 tablespoon olive oil
½ pound Italian sausage (ground or you can use 2-3 links, casing removed)
¼ cup dry white wine (I use a pinot grigio)
1 can (14 ounce) diced or chopped tomatoes
½ pound dry pasta (rotini, fusilli, penne, any kind with ridges works best)
Salt and pepper
¼ cup freshly grated parmesan cheese


Add olive oil to a large skillet on medium heat.
Chop fennel and onion into fine slices. Chop and reserve some of the fennel fronds for garnish. Add fennel and onion to skillet and cook for 3 minutes.
Mince the garlic and add to skillet with fennel and onions; cook additional 2 minutes.
Add the Italian sausage and break into pieces with a wooden spoon. Cook 5-6 minutes or until sausage is cooked through.
While sausage is cooking, heat water in medium saucepan until boiling, then add pasta and cook according to directions (usually 5-8 minutes).
Add the white wine; scrape bottom of pan with wooden spoon and let simmer for 1 minute. Add the canned tomatoes, including juice. Add salt and pepper to taste. Continue to simmer another 3 minutes.
Drain pasta then add to skillet. Stir with wooden spoon until pasta is evenly coated, turn off heat, and let simmer for 2 – 3 minutes.
To serve: Top pasta with grated parmesan cheese and fennel fronds.
If you want a spicier flavor, use hot Italian sausage or add a few crushed red pepper flakes.

If you want a stronger fennel flavor, add ½ teaspoon fennel seeds after you add the garlic.

I’ve learned it’s always better to use “real” wine, i.e. something you would be willing to drink, instead of the inexpensive cooking wine you can buy at the store. Splash some pinot grigio in the sauce and you have the rest of the bottle to serve with dinner!

I enjoy bacon with pretty much anything, but especially with burgers. This recipe combines bacon and bleu cheese to make sliders. You can also use the recipe to make regular size burgers too, but the sliders are so much fun – plus they are made with Hawaiian rolls and who doesn’t love those? The sauce is a combination of bleu cheese dressing and hot sauce, using as much or as little as you would like.

Burger Ingredients:

½ pound thick cut bacon (about 10-12 slices)
1 pound ground beef
1 clove garlic, minced
½ cup blue cheese crumbles
½ tablespoon Worcestershire sauce
¼ medium yellow onion, chopped
salt & pepper to taste
For the Sauce:

1/4 cup blue cheese salad dressing
2 to 30 tablespoons Hot Sauce
12 Hawaiian Rolls

Additional Toppings of your choice


Cook bacon until crispy and set aside to cool. Combine remaining hamburger ingredients in a large bowl. Cover and allow mixture to sit at room temperature for about 10 minutes. Preheat grill or large frying pan on medium heat. Crumble the cooled bacon and mix into hamburger ingredients.

Form into 12 square patties and grill for approximately 4-6 minutes on each side or until internal temperature reaches at least 155 degrees. Remove from the grill/frying pan and allow the burgers to rest for about 5 minutes.

In the meantime, in a small bowl, stir together the bleu cheese dressing and hot sauce (I used Frank’s Original Red Hot Sauce). Start with 2 tablespoons of the hot sauce, taste, and then add more to your preferences.

Serve burgers on Hawaiian rolls and top with the buffalo bleu cheese sauce and any additional toppings of your choice (I topped mine with kale and tomatoes).