You’re lucky I’ve been geeking out since 1988 and am down with our homie Richard Adams. He’s part of my totally-animalz crew: Robert C. O’Brien (shoutout to Nicodemus!), Brian Jacques, and E.B. White. Word. They got mad skills. Had to look up some dork, I mean Lapine, on
http://en.wikipedia.org/wiki/Lapine_language
but I got it. I’ll be sure keep an eye out for your relatives. You had me at deep fry.

I know you’re busy doing, you know, rabbit things, so thanks for kicking it old school with me.

peas,
joyce.

You may have noticed that the AoE article is entitled “Tastes Like Rabbit.” Frithrah! Are you slow as a yona or something?

Victor looks like a highly respectable meatcutter, but I find it unlikely that he’s stocking my older, tastier, 3-pound-plus relatives, and not the young ones, who don’t have enough intramuscular fat to really taste like anything. I think you have to special-order.

Also, I don’t know if you noticed during your anatomy lesson, but unlike the fowl and ungulates of the world, we don’t really come with a lot of fat attached to our carcasses. (Hey, if you ran as much as we did, you wouldn’t be sending Winnie text messages about feeling like Jabba the Butt, would you?) And while I can imagine that the prunes add a little succulence, I would highly recommend that next time, you try cooking my legs in duck fat. Or better yet, try battering and deep-frying.

I have to say, I’ll never understand what’s so narn about shoving whatever you can find under a buttery, flaky crust. Sounds like hraka to me. Carrots! Now those are flayrah.

Stay away from my hutch,
Thumper

P.S. The subway is much better than those embleer hrududus.