October 18, 2007

Squirrelatizer, Anyone?

For anyone keeping up, here's the next installment to the Gray Squirrel Saga. I linked to a piece in The New Yorker a few days back (scroll to October 7), which I'm sure you all read attentively. It was funny. Go back.

Today, in The Guardian, I find the forehead slapping ('why didn't I think of that?') next chapter: Gray Squirrel Wraps.

Lord Redesdale, of the Red Squirrel Protection Partnership, has found a stomach churning way to recycle the gray squirrels he so passionately dispatches in order to save his beloved red squirrels. And he's found a noted hotel in Cumbria to lend the assist.

Squirrel wrap canapes taste, according to some squick-proof diners, like rabbit. Betcha thought I was going to say chicken. While chef and squirrel murderer are patting themselves on the back for taking the next logical step, apparently other chefs are joining in, testing things like roast squirrel and squirrel liver pate. Frankly, I don't care how many of the nuisances they kill. But keep the roadkill off my plate, please?

Personally, I'd like to see what Gordon Ramsey could do with a redneck roast.


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