I like wild bunnies. I really do. But today I’m SLIGHTLY annoyed. This little guy ate our arbor vitae all winter. He also gnawed and girdled the hedge which I’m philosophical about, okay? But today, I’ve no use for him because he is more clever than I. (or is that me? Jeremy? Marsena?) He systematically waits until moments before the crocus (crockeye?) open (How does he KNOW?) and then nibbles them to stubs. We’re spreading this. And may his little paws burn all the way to heaven or at least to the next yard.
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7 comments:
It is "I," the "am" being implied. Well-done, good and faithful grammarian.
Whatcha wanna bet he's a Mexican bunny and loves the stuff...
A few years ago a friend of mine (who is actually the director of the local botanical gardens) said to mix the cayenne in with the birdseed. The squirrels hate the stuff and the birds can't taste it...
Famous last words. The squirrels LOVED it and kept eating. They are either Mexican or Indian. Must be. How else can you explain it?
J, but I ain't, that's why I have you, isn't it?
domandkat, I know, I know. You're probably right. He's certainly NOT Norwegian.
You know, rabbit cooks up pretty well in cast iron.
Greg Pitchford
Greg, for mountain men like you, ya.
Mexican Rabbit recipe
* ½ tablespoon butter
* ½ green pepper
* 2 cups grated cheese
* 1 egg
* 1 cup canned corn
* ¼ teaspoon salt
* ½ cup canned tomatoes
* ½ cup bread crumbs
* 6 slices buttered toast
Instructions
1. Melt the butter int he top of the double boiler, add the chopped pepper and cook until slightly softened, but not browned.
2. Set over hot water, add the cheese and stir constantly until the cheese is melted.
3. Mix beaten egg, salt and corn and stir into the cheese mixture; add the chopped tomatoes and crumbs.
4. Heat the mixture and serve on toasted bread.
Greg, seriously? That's Mexican rarebit, not RABBIT.
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