i've made up my mind...

okay, i have made up my mind... i am keeping my baby. so, papa don't preach...

seriously though, i have made up my mind. i am going to have a bunny rabbit for my easter dinner, so i can tell all my christian buddies that i ate easter bunny.

by the way, why is it good friday if they killed you-know-who on this day?

someone tried to explain it to me, and started to talk about propitiation. so i told her, listen, i have tried that before and it did not grow my hair back. so, don't even try to explain.

should it be good sunday because he was resurrected? why bother being resurrected if you are not gonna be seen anyways? i say, if you are gonna disappear anyways, just stay down...

by the way, i hate easter bunny. i hope he dies!

my easter dinner recipe

Hasenpfeffer (German Rabbit Stew) Recipe

Ingredients:
4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream

Directions:

Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.

Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.


yummy yum yum...