The Laughing Wolf: Whew

May 26, 2006

Whew

Whew. Things are going, and I hope that the light I see is the end of the tunnel and not yet another train. This year has seen me help an entity start what we hope will be a major subject matter blog; redesign a WWW site, which has entailed my starting to learn about coding and more; a complete re-do of all that entity's publications; assisting with some electronic newsletters; and, also doing a number of smaller jobs. It is an interesting time, to be polite.

Meantime, at the Lair, I have done some serious yard work; put in a garden; decided which of the major projects that needs to get done will get done and when; and, tried to cope with an explosion in the rabbit population. In fact, I have a new best friend I will share with you, Hasenpfeffer.

Still tiny, still thinks that if you sit perfectly still no one can see you, even when you are in the middle of the road or, better yet, on the patio. Foolish enough to let me get within 4-5 feet... Still considering names for the older relatives, have so far only come up with Jugged (as in Jugged Hare), need to hit the cookbooks a bit.

More soon.

Posted by wolf1 at May 26, 2006 02:43 PM | TrackBack

Comments

Cute rabbit, good name too. And 'Jugged' made me laugh! ;-) Planning on inviting them to dinner as a guest, or the main course?

Posted by: Beth* A. at May 26, 2006 05:52 PM

That depends on if they continue to give the garden a pass or not... *G*

Posted by: Laughing Wolf at May 26, 2006 07:47 PM

Okay, I couldn't eat one, but I always wondered what the jugged part meant. So:

Jugged Hare
"Jugged" refers to the stoneware jug in which it was cooked. 1 well-hung hare (hung bunch of sweet herbs (parsley, marjoram, for up to a week) savory, thyme, tied with string)
1 teaspoon vinegar
pinch of mace & nutmeg
seasoned flour
2 oz. red currant jelly
oil for frying
5 oz. port or claret
brown (beef) stock
salt & pepper
1 onion studded with cloves

Have hare skinned, cleaned, and neatly jointed, reserving the blood and liver. Mix the blood with the vinegar to prevent it curdling and keep in a cool place. Dust the joints with seasoned flour and fry in oil to a deep golden brown; transfer to a deep oven-proof dish, pour over enough stock to cover, add onion, herbs, mace & nutmeg. Cover with lid, bring to a boil and place in 350 degree oven for 3 hours. Serve garnished with diced, fried liver. Strain the cooking liquid into a pan and reboil. Add jelly and pour a little of the liquid into the blood, stirring until smooth. Blend blood into gravy had heat to thicken, but do not boil; add port or claret, season with salt & pepper, and pour over the meat.

But may I say that I hope they leave your garden alone, LW. As unlikely as that is.

Posted by: Beth* A. at May 26, 2006 08:24 PM

He is cute, though.

; )

Posted by: Christina at May 26, 2006 10:26 PM

I vote for a family member named "Welsh Rarebit." Yeah, yeah, I know it's not really rabbit, but it could be! Rabbit with cheese sauce on crackers! (Actually, one version of the origin of Welsh Rarebit was what rabbit hunters ate after they came home from hunting rabbits and were waiting for them to cook!)

(BTW--why is "blogspot" questionable content? : ) )

Posted by: Mary Wood at May 27, 2006 12:14 AM

(BTW--why is "blogspot" questionable content? : ) )

Posted by: Mary Wood at May 27, 2006 02:18 AM