If I can't be beautiful, I want to be invisible

Day 4 With Princess Pufferkin (I think I'm gonna shorten her name to Princess Puffkin)

She recognizes the sound of my voice now. As per the advice of a hamster care expert, I've been talking to her softly. She lets me hand feed her, but holding is still an issue, she gets skittish. Last night she let me hold her for about two minutes without skittering away, but she's more comfortable when I transport her via her Chube (basically a toilet paper tube she likes to hide in.)

P.P. lets me pet her for short intervals, longer when she's eating a treat and is calm. She hates being woken from naps, and if I put my fingers near her when she's just woken up, she'll nip, so I make sure not to do that. It doesn't hurt, but it's bad to promote that behavior at an early age.

Her favorite foods are her formula dry pellets, carrots, raisins, flax seed, and uncooked pasta. Her favorite activities are climbing through her Chube, playing tug of war with a chopstick (made sure it wasn't cedar or pine, as these can be harmful to hamsters) and trying to hang from the bars of her cage like she's doing chin-ups.

Her new habitrail with exercise wheel and other play things should be coming soon via UPS. I feel bad, worried she's not getting enough exercise, since her breed like to run about 3 kilometers a day. I have a long, tall-ish box I put her in so she can run for about 30 minutes a day, for now.

Ingredients:

Extra Virgin Olive Oil
Veggie Shreds, Mozzarella flavor
Wonton skins
Extra firm tofu
Sun-dried tomato polenta (or plain, I just had this flavor on hand)
Fresh clove of garlic

First, I broke up a 2 inch thick rectangle of the extra firm tofu until it was the consistency of ricotta cheese, then mashed up about a 2 inch thick slice of the polenta. I put extra virgin olive oil into a small skillet, just enough to coat the bottom, and let it sit on high heat. While the oil got hot, I finely diced the garlic cloves.

I put these ingredients in the skillet, and dashed some oregano and basil on top, and let this mixture get pan fried. I set out about 10 wonton skins on foil placed on a cookie sheet, and brushed olive oil onto both sides of each wrapper before putting a pinch of the mozzarella in the middle of each one.

Then, taking the skillet off of the heat and letting it sit for about 5 minutes, I put a spoonful of the ingredients onto each prepared skin, folded them to make little triangles and pinched the ends closed. Baked at 375 degrees for 10-15 minutes, until they were golden brown.

Verdict: quite delicious, and my calculations put them at 45 calories each.