Hi There. Its me, David-Roo. I’m the whyt kat. You know, the cute one, before you got the redheaded dog. And before you got the almost redheaded baby. So I’m the 3rd cutests one in the bunch now.

Mum has been home wit And-roo babysittin since he showud up. I’m used to her bein home, but she needs to feed us kats more fud more often. Wit her home all day there’s no excuuse for her rationing our meels. This winter Dad has spent more time feedin the burds ’cause Mom likes to watch the burds when she cleans out And-roo’s bottles and rocks him for naps.

Here are some photos of what we’ve been lookin’ at. To help Mom out, I googled a German stew recipe. She should cook it for Dad, ’cause he’s 1/2 German and he should like that sort of thing. The recipe is 100% meet, so it will suit me and Maggie just fine.

Pic-a-toor #1: Some Card-ee-nals out front.

Pic-a-toor #2: Rabbit Stew! HasenPfeffer! Get it Buster! (’cause its bigger than me).

Pic-a-toor #3: Maggie watchin’ the Wabbit while it gets fat enuf for Buster to catch & dreamin’ about eetin it.

Suggestion #1: (as stated above) Recipe for Wabbit Stoo.

3 lb hare, cut into pieces    1/3 cup flour    1/2 cup finely chopped shallots

1 cup dry red wine   1 tbsp instant chicken bouillon   10 black peppercorns, crushed

1/4 tsp dried rosemary leaves, crushed  2 tsp lemon juice   2 tbsp flour

1/2 tsp salt   1/2 lb bacon, diced    1 clove garlic, finely chopped   1 cup water

1 tbsp currant jelly    1 small bay leaf    1/8 tsp dried thyme leaves    3 tbsp water

Sprinkle hare with salt. Coat with 1/3 cup flour, shake off excess. Fry bacon in Dutch oven over medium heat until crisp, remove bacon and drain on paper towels. Brown a few pieces of rabbit in hot bacon fat, remove browned pieces. Repeat with remaining rabbit. Remove all but 2 tablespoons fat.

Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes. Stir in wine, 1 cup water and the instant bouillon. Heat to boiling. Stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return hare and bacon to Dutch oven. Heat to boiling, reduce heat. Cover and simmer until rabbit is tender, about 1 1/2 hours.

Remove bay leaf and discard. Place rabbit on warm platter, keep warm while preparing gravy. Stir lemon juice into liquid in Dutch oven. Shake 3 tablespoons water and 2 tablespoons flour in covered jar. Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.

What goes with Easter?

Bunnies?  Nah.

Eggs?  Nope.

Baskets?  Nuh-uh.

Dragons.  Yes.  Dragons.  You can learn to draw one  on WikiHow.  Which is not the way I learned how to draw a dragon.  I learned how to draw a dragon from this short animated tutorial here (the same site that gave me my blog’s title).  As stated in the Wikihow comments…

1. Draw an S. 2. Draw a more different S. 3. Close it up real good at the top for his head. 4. Using consummate V’s, give him teeth, spinities, and angry eyebrows. 5. You can add smoke or fire. 6. And maybe add some wings, you know, if he’s a wing-a-ling dragon. 7. Put one of those beefy arms back on him for good measure. 8. Name him TROGDOR the BURNiNATOR. 9. Add majestic lines… for majesty.

For those of you who are more traditional, here is a cute photo of Andrew for Easter.  Enjoy.

Andrew started Sweet Potatoes today & loved them.

His photo reminded me of a LOLCat post. So I made one up.

We added more photos of Andrew today in the Photo Gallery (both Feb & March), and updated the baby page with his progress.  Be warned — he’s our little “drool monkey”. There are a lot of drool photos nowadays.