I was down at the hardware store a couple days ago talking with Don. He says he's probably going to close the doors after the first of the year. It just isn't making it any more.
"You know," he said, "I really can't complain. Thirty-five years I've been in business. How many people can say that? Thirty-five years. Only the last two years have been terrible."
Anyway we got to talking about guns, on account of he's got some odds and ends of ammunition still left on the shelf. I bought his last box of .22 shorts for my sister's purse gun, and that led to us talking about small game.
"Actually squirrel tastes really good," he said, "They're delicious."
"That's good to know, 'cause I've got
sixteen different recipes for squirrel. Never actually ate one, though."
"Well, you should."
And then just yesterday the BBC comes up with
this article.
Is squirrel the perfect austerity dish?
The notion of stewed squirrel may not tempt everybody's taste buds, but in an age of tightening belts and financial severity, the humble abundance of the squirrel is causing some to reconsider its epicurean virtue.
They interviewed a man from Georgia.
Mr Smith boils the squirrel until the meat separates from the bone, then stews the flesh with canned corn, onion, tomato, bell peppers, salt and pepper. Sometimes he makes squirrel dumplings instead of stew.
"Squirrel stew has a very distinctly sweet flavour," he says, likening it to stewed pork, which also tastes sweet even without the addition of sugars.
"It's a quite pleasant tasting dish and I would not be afraid to offer it to the Queen," he says, before quipping, "Y'all are overrun with squirrels in England. You need to eat some of them!"
We're
overrun here, too.