Oh yucky!! I have had my share of mice adventures out at the ranch (the first time in my life I've had to deal with the skittish little creatures). Our Flower turned out to be an excellent mouser even at the age of 15 and going strong. I hate the traps and have started to use the sticky traps too but you do have to switch off once in a while as there seems to be a warning system among mice. I'll catch a few and then I catch nothing. So I set the icky wooden traps and immediately catch more. At least that means I don't have to use the wooden traps all the time. Blech. I don't unload, I made the Rancher do it. I don't what this winter will bring in the new place I did stuff steel wool into every crack I could find before I moved in because there was evidence of mice in the east addition of the house. Good Flower, mommy loves you. LOL! MeMo

Anna, I will give you two, well three if you count the dip. One is very very simple and great for snacking with garden veggies. The other a but more complicated but I love it. Tenders: 3 tablespoons nonfat buttermilk, 3 tablespoons hot sauce, such as Frank's RedHot 3 tablespoons distilled white vinegar, divided 2 pounds chicken tenders or deboned rabbit, 6 tablespoons whole-wheat flour 6 tablespoons cornmeal 2 tablespoons canola oil, divided Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken/rabbit; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside. Remove the chicken/rabbit from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken/rabbit, placing each piece in a little oil. Cook until golden brown and cooked through, Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken/rabbit, reducing the heat if necessary to prevent burning. Transfer to the platter. I like that one with this: Buffalo Cheese Spread Recipe Ingredients: 1/4 cup Frank's Hot Sauce PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses 2 tablespoons Frank's Hot Sauce 12 ounces Sharp cheddar cheese -- Shredded 4 ounces Blue cheese -- crumbled 8 ounces Cream cheese -- softened 1/3 cup Margarine or butter -- Softened Directions: Combine Hot sauce and other ingredients in food processor or mixer. Beat until smooth. Chill. Remove 20 minutes before serving. You have to cook rabbit lower and slower than chicken. This is a rip off of Emeril, well I just renamed it, and a bit longer to make but still under your requested prep time. I would go with this one personally. Now we make a few changes.....we don't use the Emeril essence we just use salt free Cavenders Greek seasoning. We most times serve it with rice instead of grits. If you are light on the requested weight of rabbit it won't matter. The TBL of Chili powder may seem a lot but it will not be hot at all... Bird seed Rabbit Yield 2 to 4 servings Cook2 hr 0 min Total:2 hr 30 min Recipe Tools: Ingredients 1 (2 1/2 to 3) pound rabbit, cut into 4 pieces 1 tablespoon Emeril's Original Essence, recipe follows 1/4 cup vegetable oil 1 cup chopped yellow onions 3/4 cup chopped red bell peppers 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1 tablespoon minced garlic 1 cup sunflower seeds, pureed to a paste in a food processor 2 cups chicken stock, or canned low-sodium chicken broth 1 tablespoon apple cider vinegar 3 tablespoons whole sunflower seeds 1/4 cup chopped parsley 1 recipe Charleston style grits, recipe follows Directions Season the rabbit with the Essence. Heat the oil in a large saute pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 to 3 minutes. Remove from the heat. Add the onions, peppers, chili powder, cumin and salt, and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Return the rabbit to the pan. Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours. Remove the rabbit from pan and garnish with whole sunflower seeds and parsley and serve over Charleston style grits, with the sauce spooned over the top. Emeril's Creole Seasoning (Essence): 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 Charleston Style Grits: 6 cups water Salt, to taste 11/2 cups quick cooking or old-fashioned grits (not instant!) 2 cups milk 1 cup heavy cream 8 tablespoons butter Freshly ground black pepper, to taste In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.

Oh NO! That doesn't sound very funny to me. That sucks.Have you heard from Verizon yet? I hate calling them. I have wasted so many hours of my life on the phone with those guys. Their fav thing to do is transfer you cause nobody ever knows anything. Guess the good news is you got your roomate to help you do something. Mine's worthless.

Casey we have had that to happen to us many times.But greg and hit hot temper,he would just bout flip the machine up side down,making my face blood red because I was so so embarrased.One time I protended I was not with him because others were around him ,seeing him trying to flip the machine,so I asked Greg,Saying it this way,"Sir would you want me to get someone to help you,knowing all the time I was looking for the security man so I could tell him to come do something to Greg.I just knew we were going to jail for breaking the machine because greg would try to flip it ALL the way over,just for .75.But greg would say,I worked hard for this money and I am tired of these machines cheating me.I would beg greg please just let me give you .75 and let us get the heck out of here.But PLease its just .75.That make greg even madder for me to say that.LOL Also dances the coke machine you are speaking of,we had those kind around here and there is still some like that at a few places and I love those kind.Were the cokes in bottles that after you placed the money in just open the door and pull one out?They used to be in bottles you could turn the empty bottles back in and get a nickle for.We used to go around collecting empty bottles and take them back to the what we would call the gas station.We collect enough so we could get all of us 6 kids a coke to drink,alone with a "MOON PIE" some never heard of that have you?Those were the good ole days.