More rabbit saga.

The more I learn about the rex rabbits, the more frustrating it is.  It seems some color combinations have a lethal proponent to them, so now not only do I have to actually FIND A LOCAL BREEDER, I also have to find a PAIR of rabbits (preferrably unrelated), and that pair of rabbits must not be colors that can be bred together.

I think I give up on the rex idea.

I really DON'T want a white rabbit.  I know that New Zealands come in red and black at least.

I do like the look of silver foxes, though, and there looks like there's a breeder closeby, and another that advertises in the Farmers and Consumers bulletin.  They are a rare breed, so I hope their price doesn't keep them out of my budget.

:: HUFF ::

On the POSITIVE end of this rabbit saga, we have both cages, and The Architect just ordered a pan for the large cage.  It's a double-decker, but it's bottomless.  This makes no sense to me whatsoever.  I was told it was made as an outside hutch, but rabbits burrow. 

At least I have time.  I'm not in any rush, so I can take my time to research these breeds and talk to breeders.

I can't believe how wonderfully helpful everyone on Homesteading Today has been.  I've learned so many more details than the books I've been reading have told me.

Frustration...

I've had my heart set on acquiring a pair of standard rex rabbits this spring for meat and fur.

As it turns out, standard rex breeders are few and far between.  I've emailed a few people who had listed on their websites that they breed standard rexes, only to be told they no longer raise this particular breed.

Thankfully, everyone on Homesteading Today is super helpful, and it looks like I might be going to a rabbit show at the beginning of March to see if there will be any standard rex breeders there who are selling any stock.

::SIGH::

To be continued...

Meatloaf

Dropping by to leave y'all this recipe.

Violet's Frighteningly Amazing (and kind of tangy/spicy) Meatloaf

1 lb ground beef
1 lb mild ground sausage
1 cup bread crumbs
1 cup shredded "italian blend" cheese
1 chopped green pepper
1 chopped onion
2-3 cloves garlic, pressed
2 eggs
salt
pepper
thyme
oregano
sage

Put all of that in a big ol' bowl and moosh the heck out of it.  I wear gloves.  :)

Then put all of that moosh into a pair of lightly oiled 1lb loaf pans.

Preheat your oven to 350*.

While the oven preheats, let's make the sauce:

1 Tablespoon Brown Mustard
1 teaspoon Dry Mustard
1 Tablespoon Worcestershire Sauce
1/2 cup Ketchup
1/4 cups Cider Vinegar

(or, double the recipe so you have enough for dipping later)

Pour over your meatloaves.
Put 'em in the oven for about 1 hour and 45 minutes.  Cut one open in the middle to make sure it's done.  You'll likely have to drain the sausage fat. 

Serve with mashed potatoes, of course!

Oops....

THIS JUST IN!

Cast iron skillets and dishwashers don't mix.  Derp.

Everything's fine now after a scrub with oil and salt.