Help me with my pet problem pls?

It was the peanut butter. No more peanut butter for you.

That's why he was furiously licking his lips.

and.... you're a friend of cravens? All cat haters, eh? Hmph!

I tried to stop the dog but the cat's tail broke off.

<squinchienose>

You can save the cat if you do an immediate belly-ectomy on the dog!!!!

AND then you must rush it to have its tail sewn back on, you fiend!!!!!!!!!

You two are a menace to decent animal lovers everywhere.

Oh - you will need to take the dog to the vet's too - you have to wrap it in a towel and hug it tightly to stop its internal organs decamping.

I hope it farts on you both!

In order to determine the proper solution to your problem, I believe we need a few more details. How big was the dog and how big was the cat ?

dlowan



You funny thing!

dlowan,

I just to aleviate the stomach ache. The cat didn't go down smoothly.

bandylu2,

The dog is my toy poodle named Biggs.

FUNNY?

Those two are evil I tell you - evil!

Just look at Dan-E's twisted, preternatural looking, little, homuncular avatar - puuuuuuuuuuure evil I say.....

Craven told me to tell you that you are obsessed with that word dlowan.

Goddess - if he treats toys like that, imagine how he would treat a REAL dog?

(bunny shudders and faints)

Biggs is not a toy! He IS a real dog. His full name is Mr Puff Jacket Biggelsworth

(bunny unfaints just long enough to poke her tongue out at the evil twins, make the sign against the evil eye, rub her feet together for luck, and then expires gracefully once again.....)

And now Mr Puff Jacket has a wittle real pussycat puffiness inside his wittle tum-tum then, does he?

have you considered giving his tum a little prick with a pin...(laughs evilly) - it is what they do to inflated cows, you know.....

Biggs favorite meal, I only gave it to him once, the pet store refused to sell me any more rabbits.

Stewed Rabbit Ragu on Pappardelle



Recipe courtesy Emeril Lagasse, 2002

1 (2 1/2-pound) rabbit, cut into pieces
1 tablespoon Essence, recipe follows
2 tablespoons all-purpose flour
1/4 cup olive oil
1 cup chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped carrots
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
2 teaspoons tomato paste
1 cup chopped seeded tomatoes
2 bay leaves
2 sprigs fresh thyme
1 cup dry red wine
2 cups veal stock
8 ounces wild mushrooms, such as wood ear, shiitake, morel, or chanterelle, wiped clean, stems trimmed, and tops sliced
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons unsalted butter
12 ounces pappardelle (wide flat pasta strips), or fettuccini
Season the rabbit on all sides with the Essence, then lightly dust with the flour, shaking to remove any excess. In a large Dutch oven or pot, heat the oil over medium-high heat. Add the rabbit and cook until brown on all sides. Transfer to a plate.

In the fat remaining in the pan, add the onions, celery, and carrots, and cook, stirring, until soft, 3 minutes. Add the garlic, salt, black pepper, and red pepper flakes, and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes, bay leaves, and thyme and cook for 1 minute. Add the red wine and veal stock and cook, stirring, to deglaze the pan. Add the mushrooms, parsley, basil, and cooked rabbit and bring to a boil. Reduce the heat and simmer, covered, until the meat is cooked through and falls from the bones, about 2 hours.

Remove the pan from the heat. Remove the thyme sprigs and bay leaves, and discard. Remove the rabbit and place on a cutting board and let cool slightly. Remove the meat from the bones and shred. Return the meat to the pan and return to a simmer. Simmer until thickened, 10 to 15 minutes. Add the butter and stir until incorporated. Remove from the heat.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, 8 to 9 minutes. Add the pasta to the pot with the sauce. Toss to coat.

To serve, divide among pasta bowls, sprinkle with cheese and additional parsley, and serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Yield: 4 to 6 servings
Prep Time: 30 minutes
Cook Time: 2 hours 40 minutes
Difficulty: Medium

Oh!

DanE

Is Biggs named after Ronald, the great train robber?
Or maybe after Biggles, of boys' adventure books fame?
Neither really seem to suit a poodle!

I take grave exception to that recipe, Dan-E - it shows a frightening want of tact and care for one's fellow beings - (backs carefully towards door - clutching the knife concealed in the hidden pocket in the bunny fur)....I have done nothing but attempt to assist you nobly in your trouble, and now I must return to my important and difficult job.......(looks noble, dignified and fortitudinous).....I wish you and Mr Biggs a VERY good day...(sweeps out with nose in the air.....scampers for burrow as soon as out of sight......muttering about evil and homunculii....)