December | 2013 | The Chipper Writer (aka Alanna Klapp)

Mayor Meowzer Klapp

Mayor Meowzer McDermott Klapp of Meowzerville (formerly Whisker City- yes, that Whisker City) died peacefully at home on December 20, 2013, after a brave battle with rodent poison. He was born in June 2007 in Kent, Ohio and moved to Meowzerville on November 1, 2007. He was elected mayor in 2008 and governed Meowzerville after his re-election in 2012 until his passing. A life-long Democat, the Mayor will best be remembered for his chipmunk population control legislation and his city-wide ban on gluten in cat food. He successfully worked with Republikitties, Sniffertarians, Labratarians, Independepups, and Indepupdents.

Survived by his parents, Mark and Alanna Klapp; his tiny human, Gabe; and his brother from another mother and species, BFF Sniffer dog. He was loved by many friends and constituents and taken from us too soon.

Meowzer arrived on my doorstep at a time in my life when I needed him most, and he must have fulfilled his purpose, as much as that breaks my heart. He was loved by a lot of people, many of whom he’d never met face-to-face. In the end, the best thing you can say about a life, whether it’s a human or pet, is that it was a life filled with love. Rest in peace, little buddy.

Here’s a quick, easy and healthy recipe to whip up before you head out into the holiday frenzy. The inspiration came from the Tuna Pasta recipe in one of my favorite cookbooks, Energy Food: Energy-Giving Food Solutions to Keep You Fully Charged Throughout the Day, by Beverly le Blanc.

Winter Blend Tuna Pasta

Ingredients

1 package wholewheat pasta (I used penne pasta, my favorite)

1 tbsp olive oil

6 garlic cloves, diced

1 yellow onion, chopped

winter blend of broccoli florets and cauliflower (I bought a frozen blend and steamed them separately)

2 cans chunk white albacore tuna in water, drained and rinsed

juice of two lemons

Himalayan pink salt to taste

black pepper to taste

dried basil leaves to taste (which I would’ve had fresh basil but alas winter is here)

Directions

Cook the pasta according to package directions.

Heat the olive oil in a skillet. Add the garlic and onions and stir for a couple of minutes. Add the tuna and flake with a fork, then add lemon juice and pepper. Continue to stir and break up the tuna. Add basil leaves and Himalayan pink salt to taste.

Drain pasta and pour into a large bowl. Add the tuna mixture and steamed vegetables with a bit of olive oil and toss. Add more lemon juice and seasonings if desired.