Thursday, October 24, 2013

Saturday, October 19, 2013

Friday, October 18, 2013

Another step

When Chris and I first met I was a sous chef at a small French restaurant.  One of our specialties was lapin with dijon and tarragon.  Cooking something in mustard sauce became a running joke throughout our relationship.  In our minds we offered up dogs, cats and occasionally small children too this rich wine and butter concoction.

Today, under the watchful eye of our friend's grandfather, we processed the first litter of rabbits.  Turns out that while I have been at work, Chris has been watching YouTube and reading up on this part of raising small animals for meat.  Actually, he admitted, it was no difference than the squirrel and 'possom of his youth. 

Each rabbit took about 15 minutes and was much less mess than a chicken.  Our friends took one home, two went into the freezer and the final one was grilled and dressed with the now infamous sauce.
It was delicious.  

And Rhiannon happily ate four "drumsticks".

Thursday, October 3, 2013

For good luck in the coming year

We made fruitcake.  This is not your grandma's fruitcake.  Dried pineapple, papaya, large flakes of coconut - not a artificially colored candied cherry in sight. 
We all sorted in the chopped fruit - to ensure a bountiful harvest one legend said.  But does it count if none of the fruit is from this year's?
Anyway, one loaf has already been devoured, the second is in the freezer, the third is being liberally based with rum.  Lots of rum.

Wednesday, October 2, 2013

New litter

Looks to be 5 or 6.  They all seem well, but although today is in the 70's - Friday is forecast to be in the 20's.  We do not want bunnysicles.

We are open to suggestions.