ive got an idea that solves everyones problems. get lots of live traps, and give your daughter a few peter cottontail pets! you dont have to drive, the population goes down, daughter is happy, and the rabbits dont die!
A very well told story knapplc!
It shows that you enjoy writing.
My comment on the wife angle: Typical
Kinda like when my wife tells me I'm not doing something right, but has no answer as to what I should do to fix it.
And the shot sound pretty impressive considering what you were shooting through, and with what. Nice shot!
And the rabbits? Eh. Can't really curb the population without killing them. I guess you could use a trap, but I'm sure wherever you release them at wouldn't appreciate the additional rabbits in THEIR yard. May as well hunt a few to quickly cull the numbers.
you shoulda invited me over, i woulda cooked them things up and we'da had a good meal, they taste just like chicken I swear, just imagine when there eating your produce out in the backyard.
had the same problem, not with the wife thing, with the rabbits, they was eating my mom's produce at our house, and my grandpas at his house, basically did the same thing you did, minus the amazing shot, but it wasn't bad I might say, popped a squirrel as it was running inside its whole, he was eating all the corn, and I love corn.
mutantseabass wrote:Dont kill it unless you plan on eating it.
CONEJO EN SALSA DE ALMENDRAS (RABBIT IN ALMOND SAUCE)
1 Rabbit, cut in pieces 3 TBLS Oil 1 Onion, chopped 5 Cloves Garlic 20 Almonds, Blanched & Skinned 1/4 TSP Cinnamon 1 TBLS Chopped Parsley 10 Peppercorns 2 Cloves 1/2 TSP Saffron 1 TSP Salt 3 TBLS Water 1/4 Liter (1 Cup + 1 TBLS) White Wine 2 Bay Leaves
Rub the pieces of rabbit with salt and pepper and set aside. Heat the oil in a pan and fry the onions, 4 cloves of garlic and almonds with the rabbit liver, if available, just until toasted. Remove them to mortar or blender and crush with the cinnamon, parsley, raw garlic, peppercorns, cloves, saffron and salt. Dissolve in the water. Meanwhile, in the oil in the pan slowly brown the rabbit pieces. Add the mortar mixture to the rabbit with the white wine and bay leaves. Cover and simmer until rabbit is very tender, 30 minutes to an hour, depending on size of rabbit, adding water or light stock if more liquid is needed. Great over rice.