Wonder if I could con Germany into calling me a refugee?

Nobody’s shooting at me or trying to convert me to some hokey religion, so maybe not.

But the local market is certainly tiresome…
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If there’s a ‘right to feel safe,’ is there a right to feel meat between your teeth from time to time? Sweartagod, I’m starting to give the local cottontails That Look – and I don’t even like wild rabbit.

About Joel

You shouldn't ask these questions of a paranoid recluse, you know.
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6 Responses to Wonder if I could con Germany into calling me a refugee?

  1. Claire says:

    Sweartagod, Charles Dickens could have included your local market in one of his sad tales of hardship.

    And that place seems to suck even more than it sucked when I was there.

  2. coloradohermit says:

    Holy carp! Is that your local grocery? Were they having a power outage? A reset? Or is it always slim pickings?

  3. Robert says:

    Joel, tell me that isn’t normal. Have you considered putting Mr. Sun to work making homemade cottontail jerky?

  4. Joel says:

    It’s not – quite – normal. It’s common, though. Ask a stocker what’s the deal, and he’ll just shrug and mutter, “Compressor went out again.”

    Meat at this market, when it’s available at all, is to be approached with caution and skepticism. I’ve seen them try to sell packages that were green and reeked from across the corridor.

    If you wonder why I always greet gifts of canned meat with joyful cries, you’re looking at the reason right there.

  5. Mark Matis says:

    Well do not despair. If worst comes to worst, you can always have a MOOving experience. As long as the cowboys aren’t around, anyway…
    }:-]

    And that’s no bull!

  6. MJR says:

    Hey Joel, wild rabbit looks a lot better that what was on those shelves. I saw these recipes in Field & Stream.

    Hedgerow Chicken: Marinate rabbit pieces in buttermilk, dip them in flour and fry them up KFC style.

    Fricassee: Brown a rabbit in hot oil and make a roux with the pan drippings. Add cream to make a thick gravy. Be sure to dose it up with a liberal amount of black pepper.

    Tandoori Rabbit: Soak rabbit overnight in a marinade of plain yogurt, lemon juice, oil, paprika, coriander, turmeric, and cumin. Add diced, fresh jalapeño or red pepper flakes if you like a little spice. Remove rabbit from marinade and grill over high heat until internal temperature reaches 150 degrees.

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