Stephen and I bought a bunny over the summer.  Her name is Angel, and she is a Netherland Dwarf.  She is white with black spots in a line down her back, and a lot of black on her face.  However, she is anything but an angel.  I just don't know what to do with her.  We give her lots of attention, open her cage door so she can come out by herself, we've tried just sitting there, so she could get used to our presence by sniffing and climbing on us without us touching her.  We have bought her a salt lick, and multi vitamin drops.  A litter box for the corner of her cage, timothy grass, a grass mat to lay on, and lots of little toys to chew on.  So, why does she insist on trying to bite my hand off?  She has always nibbled a little, but this last time, she nearly drew blood!  A little dwarf bunny gave me a cut as deep as when I sliced myself with trimming shears!  Oh, by the way, I cut myself with trimming shears over the weekend picking some kind of eggplant.  I don't know what to do with Angel......  We've tried letting her get used to us, and we used negative reinforcement using a very small water gun, they hate being wet.  She was still never this bad.  I don't think that she is sick, because everything else is normal.  Maybe a little stressed, but her blocks are supposed to help with that, and she hasn't been in a car for a week now.  We really don't have a whole lot of money to be taking her to the vet.  We are trying to get enough money to have her neutered.  So, I guess maybe that could help.

Stephen was held back a year from the university.  I hate this university.  It was their fault, they admitted it, and they still wouldn't let him do anything to allow him to graduate on time.  They held him back a year before too.  So now he says that we have to wait to become engaged, and bla bla bla.  Which is fine.  Because I wouldn't want to get married before we graduated anyway, I'll still have a year left after he graduates, and I don't want us to be married and in two different states.  His cell phone company is sending him a new phone instead of him just picking one out from the store, so he is currently cell phone-less, and there is a short somewhere in the wiring of his jeep.  So, he is using my car.  Class, that is 7:45am-10:30 was canceled at 5am, so I came here and am stuck waiting for my 11 class.  But, at least I got to write in mindsay.
 
   

 


 
 
DrunkenOso on
Re: rough week!
Sounds like your having a bad time of it.  It is always the little things that get us down.

 

As for the rabbit:

Rabbit Coq Au Vin
1 small rabbit cut into eight pieces
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
12 ounces bacon chopped
1 pint pearl onions, peeled
¼ cup chopped shallots
2 tbs. chopped garlic
1 tbs. chopped fresh thyme
2 bay leaves
3 cups fruity Wine
2 cups brown chicken stock
2 tbs. butter
1 tbs. finely chopped parsley

Season the rabbit with salt and pepper. 
In a shallow pan, add 2 cups of the flour. 
Season with salt and pepper. 
In another shallow bowl, whisk the egg and milk together.  Season with salt and pepper. Dredge the rabbit in the seasoned flour. 
Dip the rabbit in the egg wash, letting the excess drip off.  Dredge the rabbit back in the seasoned flour, coating completely. 
In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes.  Remove the crispy bacon from the pan and reserve. 
Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side.  Remove the rabbit from the pan and set aside. 
Add the onions to the bacon fat and sauté for 2 minutes. 
Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper.  Add the thyme and bay leaves. 
Add the rabbit to the vegetable mixture.  Add the wine and chicken stock.
Bring the liquid up to a simmer and cover.  Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat.  Remove the rabbit pieces from the pan and set aside.  Blend the remaining flour and butter together into a smooth paste.  Whisk the paste into hot liquid.  Bring the liquid to a simmer and cook for 3 to 4 minutes. 
Add the rabbit back to the pan and continue to cook for 5 minutes.  Stir in the parsley.  Season with salt and pepper if needed.  Serve the Coq Au Vin in individual bowls with crusty bread.  Garnish with the reserved crispy bacon.  Yield: 4 servings


 
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