I would like a fox, please.
If anyone is planning on giving me a gift for St. Patrick's Day, I would like a fox, please.
Actually 2 foxes – a male and female, of procreating age and inclination.
They should be very, very hungry.
I'm told there used to be fox here…. Now there are just lots and lots of rabbits.
When we lived in the Vendée, our farmer neighbor had chickens, which meant that there were lots of foxes.
As far as I know the foxes never got the chickens but they kept the rabbit population in check.
When we had snow a few weeks ago, our front garden was covered in millions of tiny bunny paw prints by sunrise.
Our fenced in front garden.
They have no fear, apparently. They are digging holes everywhere, including up on my cow trough / herb garden and right next to our front door.
We tried talking the local farmer into hunting them.
He said he had enough of his own.
Last year we had one or two, and thought they were cute.
Then they started multiplying like, well, like rabbits.
Seriously, there must be at least 50 bunnies living in the old abandoned rabbit hutch in the field across from our house. Guess they like the old neighborhood.
I'm told they don't' like catnip, so I'm planning on having lots of catnip in and around my garden…. when the weather ever gets warm enough for me to plant.
Then, I suppose, I'll have lots of cats….
We do have a hint of spring in the air these last few days; and, as we drove back from town the other days, I noticed all the lambs in the field.
Reminded me of Ireland.
We had really good lamb in Ireland….
Braised Lamb with Red Peppers
12oz (350gr) boneless lamb, shoulder or leg meat
1/2 red pepper
2 medium carrots
1 medium onion
1 cup white wine
1/4 tsp cumin
8 garlic cloves
15oz (450gr) whole tomatoes, drained, no sauce
1 tbs olive oil
Slice onion. Peel garlic, but leave whole. Cut pepper and carrots into matchsticks. Drain tomatoes, reserving juices for another use. Roughly chop tomatoes. Cut lamb into large pieces and trim excess fat.
Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add onion and sauté until browned and starting to get crisp, remove. Add lamb and brown on all sides. Return the onions to the pot, add spices, pepper, carrot, garlic, wine and tomatoes. Cover, turn heat to low and braise for 60 minutes. When done, spoon meat and vegetables onto a platter and serve.
Rabbit stew anyone?