finally moved to where i will be living for the next two years. it is a fantastic feeling to be able t unpack completely after 4 1/2 months, i'll tell ya that much. should gather some pictures up eventually of my place. i have a rabbit in my backyard and a peach tree. turns out that i win.
in other news, finally got sick on saturday. by sick, i mean the stereotypical sick that mexico/central america suggests and a little vomiting. wasn't too bad.
so there you have it, haven't done too much bloggin for a while, kinda busy and whatnot. who knows what the whatnot is, but i'm sure it's something. so, hopefully, sometime soon, i'll get some sort of update.
respectfully yours,
jake
3 comments:
do NOT kill the rabbit, no matter how hungry or bored you get.
eat peaches and grass.
and lots of broccoli.
peaches, yes...i don't know about the grass julie, haha. :)
jake, if you resort to eating grass (or rabbits), let us know. we'll send you some real food. like tofu. or cauliflower to go with your broccoli.
Jake, let me know how this turns out!
Rabbit in Peach Sauce:
Here is a tasty baked rabbit dish suitable for baking a fryer rabbit, or a stewer rabbit with longer cooking time. Preparation time, 30 minutes; Cooking time, 1:45. Serves 4 to 6.
Fryer rabbit, cut up
Rosy peach sauce:
can sliced peaches
ketchup 1/4 cup
lemon juice 2 tbsp
corn starch 1 tbsp
sugar 2 tbsp
cinnamon 1/4 tsp
cloves 1/8 tsp
salt 1/4 tsp
Place cut up fryer in oiled covered pan and bake at 325°F (163°C) for 45 to 55 minutes, or for a stewer rabbit, until meat is becoming tender.
While rabbit baking, prepare the peach sauce: Drain peaches, reserving juice. Combine peach juice, ketchup and lemon juice. Mix cornstarch, sugar, cinnamon, cloves and salt; add to juice mixture. Cook, stirring constantly until thickened. Add peach slices, cook until just heated through. Keep warm until rabbit finishes first baking period.
After first baking period for rabbit, drain off juices and cover with Rosy Peach Sauce and cook for another 30 minutes.
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