Da Rabbits …

I have not written about the rabbits much and I realized that as I was walking through them mid-day yesterday watering them.  They are doing really, really well.  I have had little problem with coccidia as was a problem in the past, especially when they were directly on grass. I’ve learned to recognize the symptoms of coccidia and quickly dose them with a coccidiostat (yep, sometimes I use conventional drugs).  I may lose one or two, but not like it used to be.

Unfortunately (I guess) the byproduct of rabbits doing well is you end up with lots of them.  I’ve got four or five pens of rabbits that need to be processed.  I plan to do one pen today: I need the pen space to get rabbits out of conventional cages to outside pens.

Math is still miserable.  I spoke to an individual at the workforce investment office yesterday to see what would be involved with dropping the class.  I told her that I was afraid of failing.  I’ve gone down to a low B average, which seems okay, but the midterm and final tests are going to do me in.  I expect the results are not going to be what I want.  I will be very glad to be through with that organization.  It was taken over by a new company a year or so ago and since then, it has been miserable dealing with them.  If they will not let me drop it, I’m afraid I’ll be spending more time on campus than I want to.  The next two chapters look like they’ll be a bit easier so maybe it will be okay.

Last night, Wally and I finished up the Boston Butt and Macaroni and Cheese so I took out a package of plain ground pork.  For the past couple of months, I have been cooking the most amazing pasta sauce: using Penzeys Spice’s Italian Sausage Seasoning, I season and brown up a pound of our ground pork.  Once it is brown, I add a can of organic diced tomatoes (or ours if we had any left!) and a can of organic white cannelloni beans (or a cup of fresh-cooked if you have any on hand [I just got a shipment of four different kinds of organic dried beans, including cannelloni]).  Let the pot simmer while you cook pasta.  Toss the sauce with the pasta and prior to serving, sprinkle with shaved Parmesan cheese.  It is incredible!  Reminds me I need to place an order with Penzeys for more sausage seasoning.

There is an 80 percent chance of rain today, 60 percent tomorrow.  Good!  We need rain.  Now if I could only get the time to get more seeds in.  Frustrating that I can’t get done what I want to get done.  Once school starts in August, I will not have time for anything.  I believe this is going to be a very intense semester. In some ways, I’m looking forward to it; in some ways, I am not.

Until later …