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January 10, 2014


Just in case you want to get a head start on your celebration…. January 21 is National Squirrel Appreciation Day.

Terry Spurgin


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And marinade.

Want to appreciate those little grey squirrels you have now? Just come to my wife's farm and meet a "field squirrel" as I call them.
Big, reddish, and so tough they bound across large fields with no fear. Hawks? Beat the tar out of one and word gets around.
Little grey squirrels. Hah. Pussycats.


Based on my backyards observations,

squirrels are apparently evolving into

"flying creatures." Even those without the genus

"flying squirrel" can jump and glide without wings.

They can jump like hell, and soon they

will be attacking up en masses....

We need a Manhattan Project to stop this...


Boiled Squirrel & Dumplings

This is the best way to cook older squirrel – the big ones Makes 8 servings * Large (10- to-14-quart) soup pot with a lid * Pastry blender (optional) * Rolling pin

Broth & Squirrel•1 large squirrel, skinned and cut in half (if you can't get squirrel, use a large rabbit or large chicken)
•Salt and black pepper
•1 can (12 ounces) evaporated milk
•1/2 stick (4 tablespoons) butter

Dumplings•4 cups all-purpose flour, plus more for rolling
•5 teaspoons baking powder
•1 teaspoon salt
•3/4 teaspoon baking soda
•3 tablespoons butter-flavored vegetable shortening (I use Crisco)
•2 cups buttermilk

1.Make the broth and squirrel: In the soup pot, bring 10 cups of water to a boil. Add the squirrel and season generously with salt and pepper. Cover and simmer until tender enough to be pierced with a fork, about 1 hour.
2.Remove the squirrel from the broth and set aside. Add the milk and butter to the broth. Leave the broth to simmer while you make the dumplings.
3.Make the dumplings: In a large mixing bowl, sift together the flour, baking powder, salt, and baking soda. With a pastry blender or 2 knives scissor-fashion, cut in the shortening until the mixture resembles coarse crumbs. Add the buttermilk a little at a time, stirring until a soft dough forms, about like the consistency of biscuit dough. Divide the dough into 4 balls.
4.Sprinkle the counter with flour. Roll each ball of dough to 1/8-to-1/4-inch thick, adding more flour as needed to prevent it from sticking. Cut into large squares.
5.Return the broth to a boil. Make sure there is enough in the pot to fill at least half the pot. If not, add more water.
6.Drop the dumplings into the boiling broth a handful at a time. When they are all in, turn the heat to low, cover the pot, and simmer for 15 minutes.
7.Turn off the heat. Put the meat back in the pot and let it sit until hot again.

Stand under an oak tree in wonder as the acorns bounce off your skull.

Another explanation of the nationwide ammo shortage.

My birthday, which probably explains who keeps stealing my cake.

I'm sure Boris and Natasha are fixin' something special.

squirrel n. a rodent with a good-looking tail

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