Louis Catorze is continuing to enjoy his mix of wet and dry food. However, he still expects the wet food, which is already in small pieces, to be cut up into EVEN SMALLER pieces for him. If we don’t do it he just leaves the food to go dry and gross, and this makes it much harder to clean the bowl.
(And, no, I have no idea how it is that he manages to rip the heads off rodents, yet he can’t bite into a small, soft piece of cooked fish unless humans cut it up for him.)
With this in mind, one of my friends sent Catorze some antique Louis XIV silverware (yes, SILVERWARE, not “cutlery” – merci, Google, for correcting me). What an unbelievably lucky Roi he is.
Cat Daddy’s initial reaction: “What the f***? What is wrong with your friends?”
Cat Daddy’s follow-up reaction, upon discovering that Louis XIV silverware is a real thing and not something that I made up: “Ooh. That must be worth a bit!”
Naturellement, being special silverware, we can’t just sling it into the dishwasher alongside our own plebby stainless steel. Care instructions are as follows:
Separate the Metals
Never wash silver-plated flatware with stainless-steel flatware in the same dishwasher load. The silver and stainless steel chemically react in the presence of automatic dish-washing detergent, causing silver ions to disassociate from the silver plate and transfer to the stainless steel. This leaves pits on the silver plate and may cause spotting of the stainless steel, especially if the metals are touching each other.
Safe Way To Clean
Hand washing with a mild dish-washing liquid is the safest way to clean silver-plated flatware. Wash the flatware in hot sudsy water right after the meal is done. Rinse them with cool tap water and immediately dry with a clean, soft cloth.
Oh dear. Cat Daddy was already unhappy about how much hard work it is to wet-feed the little sod, with the cutting of the food and the frequent bowl changes, so he was not pleased at all to learn that we now need to hand-wash Catorze’s antique silverware. The Unrepeatable Expletives rang out through the air on that fine morn like the chimes of Big Ben on New Year’s Eve (except going on for considerably longer).
Here I am (below), having just used antique Louis XIV silverware to mash up already-soft Cool Cat Club cod and salmon pâté on Catorze’s Necoichi tilted stress-free (I’m not joking; it really is called that) cat bowl, adding a garnish of Orijen. Meanwhile, I am eating cheese on toast from a chipped Wilko* plate.
How did it come to this?
*Fancy followers: ask your more downmarket friends.
louiscatorze.com 
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