Hit and miss

Driving home again tonight and (not even kidding) about 100m from where the possum-incident occurred, a deer runs in front of my car. Luckily I was able to break in time and she crossed the road safely.

...longing for the days of spring when I can drive home in the daylight!

My first road kill

Just after cresting a hill on the unpaved marvel that is Sawmill Road on this dark night, my car took out a possum. The worst part of it all was that it didn't die...not immediately anyway. I watched it writhe around on the road for a while wondering if I should put it out of it's misery, and then all of a sudden it was gone...creepy.

I don't like possums, but it was still a terrible experience. I realise it was worse for the possum, yet somehow my remorse is lacking.

My research tells me that possums are native to the southeastern United States, and were introduced to the West during the depression as a source of food (ick) and have now made it into Ontario somehow. They're also North America's only marsupial (who knew?!).

Well I say, send 'em back from whence they came! Or maybe in these tough times some adventurous people will find use for them. According to the Joy of Cooking (page 515), after trapping a possum it's best to feed it on milk and cereal for 10 days before roasting (ICK!).

And just so you can't accuse me of not being fair and balanced in my blogging, here is the opposing view:

FREE THE INTERNET!

and protect your right to information.

Stewing

I've been ruminating about rapini since it came on a pizza while visiting the fam last weekend. I am now experimenting in the kitchen...and singing along with Nina Simone. Stay tuned, I have a good feeling about this...

OK, here it is...

Rabeanage Stew (got a better name?)

Ingredients:
1 large yellow onion
5 chorizo sausages, casings removed
1 bunch of rapini (or broccoli rabe), chopped
1 can of diced tomatoes
1 cup of dried navy beans, soaked and cooked
2 cups of chicken stock
LOTS of black pepper and a wee bit of sea salt

Directions:
Saute onion in a large pot with some olive oil. Add sausage and break it up with a spoon. Cook sausage on high heat until cooked through, drain excess fat. Throw in all other ingredients, and cook on medium heat until rapini is tender.

The verdict? Tasty, and nothing like some dark leafy greens to make you forget you're eating sausage! Well worth the effort...and the blood-loss resulting from stabbing myself with the rapini's twist-tie at the grocery store's self-checkout. But I predict it will taste even better tomorrow.

Not feeling blue...

...just REALLY feeelin' the blues

Just another Twit on Twitter

So I'm all about Twitter lately. I've found it's a great way to impose all those little random thoughts in my head on other people...as of today, even Barack Obama is following my tweets! (p.s. the Blogger dictionary does not recognize the words Barack Obama...Google should really get on that!)
It's also a great way to get news fast.

...and to fill my days at work, of course.