“I’ll do it.” Michelle positioned herself for the furry orange and white ball that would jump through the air and land in her arms once the door was opened.

“Ready?” Hannah asked her.

“Ready.”

Hannah unlocked the door and stood to the side. She reached out to open it, moved out of the way just in time, and watched as Moishe hurtled himself airborne and straight into Michelle’s waiting arms.

“Oooofff!” Michelle said, and it was a cross between a laugh and a groan. “I always forget how heavy he is.”

“Twenty-three pounds and counting,” Hannah said as Michelle walked inside, placed Moishe on the back of the couch, and hurried into the kitchen to get the fish-shaped, salmon-flavored treats he loved.

“Here you go, Moishe,” Michelle said, coming back with the cannister and placing three kitty treats in front of Moishe. “When Norman brings pizza and gives you sausage, you could gain another half-pound or so before the night is over.”

CHRISTMAS ORANGE RAISIN CAKE

Preheat oven to 325 degrees F., rack in the middle position

Hannah’s 1st Note: Michelle modified this recipe and Norman loves it. He wants me to make it for him every Christmas.

The Fruit:

2 cups golden raisins (you can also use regular raisins, but Norman prefers golden raisins)

2 cups boiling water

2 teaspoons baking soda

½ cup triple sec or Grand Marnier (substitute orange juice if you don’t want to use alcohol)

½ cup orange juice

Mother, who’s always frugal and absolutely doesn’t have to be, says to tell you that triple sec is a lot cheaper than Grand Marnier.

Place the raisins in a bowl. Pour the boiling water over the golden raisins, add the baking soda (it foams up a bit) and then add the liqueur and orange juice.

Set the raisins and liquid aside on the kitchen counter to cool.

While the raisins are cooling, place the following ingredients together in another large mixing bowl or in the bowl of an electric mixer:

The Cake Batter:

1 cup softened salted butter (2 sticks, 8 ounces,

½ pound)

2 cups white (granulated) sugar

4 large eggs

½ teaspoon salt

1 Tablespoon orange zest (That’s finely grated

orange peel, but just the orange part, not the white under it.)

3 cups all-purpose flour (don’t sift—pack it down in the cup when you measure it)

Turn the mixer to MEDIUM speed and mix thoroughly, or beat thoroughly by hand.

Take a raisin out of your first bowl to see if it’s plumped. If it’s round and looks as if it’s absorbed liquid, add the raisins AND the liquid to the mixing bowl.

Mix your cake batter thoroughly on MEDIUM speed or by hand until everything has been thoroughly incorporated.

Butter and flour a 9-inch by 13-inch rectangular cake pan. You can also spray the inside of the cake pan with Pam for baking (the kind of Pam with flour in it).