Snakes do not taste like chicken.
At least, ours don’t.
I’ve lived in this house for more than 4 years, and, though mon mari has always told me there were snakes, big ones, more than a meter long, I never saw them.
That error in my education has now been firmly corrected.
The first encounter was about 2 weeks ago. I was walking through one of our outbuildings and I heard a heavy thump behind me. When I turned I saw the tail-end of a snake frantically slithering off under the door.
I, foolishly, thought he had been snoozing on a bag of compost when I startled him.
Until my neighbor explained that they like to crawl up the kiwifruit vine and sun on the roof.
Until mon mari commented that he had seen one crawling out of those roof tiles.
Then I realized that the snake had dropped from the roof, missing my head by inches.
I’m not, generally, afraid of snakes…. But they’re not supposed to fall from the ceiling.
There are rules, you know!
The second snake sighting was perfectly proper: he was slithering across the warm road, getting out of traffic, just like a snake should! I did get to appreciate his entire length before he disappeared into the tall grass.
The third snake wasn’t slithering anywhere.
That’s when I concluded that they mustn’t taste like chicken.
Emma loves chicken (and bunny); she wasn’t running off with a dead snake hanging out of her mouth.
And a good thing, as it would have dragged on the ground and she might have tripped.
Sedi, who doesn’t like chicken but has been on a bit of a diet, also ignored it…. Didn’t even try to roll in it which is always her top second choice.
So, I didn’t have to ban Emma from my presence for having snake breath and I didn’t have to ban Sedi from my presence for wearing Eau de Dead Snake.
That just left the dead snake to deal with.
It was on the lawn, you see… right by the gate.
To say I am a bit squeamish is the ultimate in understatements.
I can not look at dead things, or squished things or flattened things or oozing things.
I don’t like to kill mosquitoes because they make a mess.
I chase flies out the door rather than swatting them….Ewwww!
If I see something in the road, I will never, ever look, even if I think it’s just a piece of tire. There could be blood and gore.
Did I mention that it was a partially eaten dead snake?
Had it still been whole, I could have tossed it into the weeds, no problem.
The, um, center part had been, er, enjoyed by something higher up the food chain. What if it fell apart when I tried to move it? What if… Well, you know where my mind was going; I don’t need to elaborate.
My usual option being unavailable (mon mari – in hospital), I did the next logical thing: walked away and hoped the problem would resolve itself while my back was turned.
Four hours later there was not so much as a sliver of snake skin left to give evidence. If I didn’t have such a vivid picture in my mind I could convince me I’d imagined it.
Isn’t Mother Nature marvelous?
She does an excellent job this time of year, giving us all sorts of wonderful things to eat (other than snake).
While all salad greens and lettuces are good for us they are not all equal. The darker green and dark green tinged with red have more vitamins and minerals than the pale green varieties.
Like anything, they are best fresh, and in season.
Mâche (lamb’s lettuce, corn salad) is a lovely, delicate, dark green with a nutty, almost peppery taste. I like it mixed with young spinach leaves and dressed simply, with another spring favorite: Tarragon Vinaigrette.
Salad with Avocado and Feta
salad greens, I used spinach and mâche
1 ripe avocado
3oz (100gr) cherry tomatoes
2oz (60gr) feta
Make vinaigrette. Wash and spin dry greens. Slice the cherry tomatoes in half. Cut feta into cubes if needed. Put greens, tomatoes and feta into a bowl. Add 2 – 3 tbs vinaigrette and toss gently to combine. Arrange on two dinner plates. Cut the avocado, remove pit and cut into slices. Fan avocado slices next to salad. Drizzle slices with vinaigrette and serve, any remaining vinaigrette on the side.
Tarragon Vinaigrette</stro ng>
3 tbs olive oil – the good stuff
1 tsp tarragon white wine vinegar
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp minced tarragon
In small bowl whisk vinegar, mustard and lemon juice. Slowly whisk in olive oil. When incorporated add tarragon and whisk to combine.