We are used to all kinds of critters showing up in our yard. In an earlier post, I related the story of our garden and the problems we had with groundhogs. Bunnies, foxes, armadillos, squirrels (anybody want any?) and other assorted animals visit us routinely. However, except for the groundhog, we’ve never really had any big problems. Earlier this week I was admiring the clematis that is blooming around our mailbox when I noticed that two of the tickseed plants (sometimes called tickweed) in the same bed looked awful. I blamed one of the neighborhood dogs with which we have had difficulties in the past. Ranting and raving, I burst into our kitchen and unloaded on Hubby. He thought (as anyone else would have) that I really had lost my mind! I was ready to call the pound, the sheriff, my neighbor the City Councilman, ANYBODY who would take that dog out of MY misery. Fortunately for me, I had such a busy week that I could not follow up on any of my threats. Well…yesterday morning as I was leaving bright and early for school, I looked up the driveway and what did I behold but two big, fluffy, white bunnies nibbling away on their morning breakfast! I called Hubby to come help! He, of course, wasn’t willing to go chase after them in his post-shower towel, so it was left to me to defend the homestead from these ravenous villains. It was war! I’m used to rabbits – the brown variety- that scamper away to the forest when they see me approaching. These bunny1monsters of plant-eating death, however, seemed overjoyed to see me! Obviously, they were somebody’s pets. I stopped my car at the top of the driveway, got out my trusty phone and took their pictures – some of which I think they actually posed for. The best ones turned out to be in my neighbors’ yards – the Jones and Tucker families. (You have to look closely for those two little white specks.) I was willing to let the bunnies go this time in hopes that they would soon find their way home and away from Mrs. McGregor’s (AKA me) garden. The story continues….


Then during my first period class I happened to mentioned my early morning encounter when Julie’s hand slowly rose. “I think those may have been my mom’s pet rabbits,” she whispered. bunny 2Huh? Julie is not only one of my students, she lives across and up the street from me. “We were wondering where they were,” she continued. Then she began to relate some story about her mom’s willingness to adopt these Easter bunnies perhaps with some idea of raising them, even maybe to eat them! Upon hearing this last tidbit of news, I was ready to save these poor creatures from such a horrible fate. Never mind that only an hour earlier I had called for Hubby to get out the cannons! Gathering the senses that were left to me, I suggested that she might want to call her mom to let her know that her pets had escaped from the safety of their backyard and were steadily devouring the neighborhood. So far, they haven’t returned. I don’t think I will ask about their fate. While I have eaten and enjoyed rabbit, I have never stared one eye to eye and then cooked up a fricassee! So, today, I’m off to the nursery in hopes of finding some new items for the mailbox bed. I think we are having chicken for dinner. Or better yet, I think we’ll visit the Greek Food Festival that is going on this weekend.


farmers mkt


Here’s one of my favorite summertime recipes. Since I don’t have a garden again this year, I will rely on our Farmer’s Market to keep me supplied with the arugula and tomatoes. The orzo is in tribute to the Greek Food Festival. You will notice the absence of rabbit, of course.






Orzo with Tomatoes and Arugula

Serves 2


1/2 cup orzo
2-3 teaspoons extra-virgin olive oil
1 teaspoon good quality balsamic vinegar plus additional to taste
2 small tomatoes, seeded and diced
1 cup coarsely chopped arugula (chiffonade)
2 tablespoons thinly sliced fresh basil (chiffonade)
1-2 tablespoons pine nuts (optional), lightly toasted

Cook orzo in a 2-3 quart saucepan of boiling salted water until al dente. Drain well and transfer to medium bowl. Toss with oil and and vinegar. Cool to room temperature. Stir in tomato, arugula, basil, and pine nuts. Add additional vinegar and salt and pepper to taste.
This makes for a nice summer lunch or as a side dish to grilled meats.