A Tribute to Chip

On August 12^th, a warm sunny summer Sunday morning we had just finished breakfast… scrambled eggs and toast for us and timothy pellets and fresh veggies for Chip.  Enjoying the Sunday comics, we relaxed while Chip hopped around, playing beggar for crumbs on our plates (having a secret, unrequited weakness for toast) and just generally committing his usual cuteness.

As I cleaned up the kitchen and started to get ready for company, expected in the early afternoon, Chip hopped into the kitchen, following me and hoping for handouts.  I stepped away for just a moment and when I returned Chip was overtaken by a seizure and died within minutes. Chip was four years young, not old for a bunny at all. So all this was quite unexpected and I still find myself in disbelief.

Chip was my pal, my confidant, a true friend in the best sense… keeper of secrets, comforter during rough patches and yes, even a mentor; teaching me to relax and appreciate the small but very important things that make life a joy. He was a character, a charmer and pesky at times, but always loving and lovable. He sat at my feet, loyal as I typed my way through endless papers, studying for exams, and connecting with friends through email and Facebook.

Chip had his own gardening friends and fans, people who enjoyed his stories and escapades and to whom I am eternally grateful to be able to share my love for this furry, lovable little guy who gave me so much. He was companion and companionable, never one to hold a grudge and an outstanding appreciator of herbs, and vegetables from the garden.   I’ll miss my Chipster… the house is not the same without him, but he entered my life and the lives of my family and others and made his mark. While he has left this earth and our home, he will always hold his place in our hearts.

Céad slán Chip ~ Beidh mé ag chailleann tú

July 2008 ~ August 2012

Well, it has been a looong fall, winter and early spring but the Chipster is BACK!

I've been helping my caregiver study psychology. She spends long hours at the books and her laptop. I've taken to sitting at her feet keeping her company and encouraging her to keep up with her homework. But now, the school year is finished and it's time for her to get busy in the garden.

I've made a list for her of things that I believe are absolutely necessary for any garden. So... here we go. The list includes sweet basil, arugula, green beans, lemon cucumber, and zucchini.  Now, I personally don't care much for zucchini, but I know my human family likes it, so I'm being generous and including it on the list.

Life is good in my household. I have a steady supply of hay (my favorite is oat hay), timothy pellets and fresh veggies. The parsley has reseeded in the garden and is doing so well, I get organic fresh parsley almost daily. I tell you, does it get any better?

Now here’s a recipe my caregiver made last night. It uses wonton wrappers, which I don’t like, but… I sure liked the filling!

Napa Cabbage Potstickers

1 cup finely chopped Napa cabbage

¼ cup finely chopped cilantro

Grated fresh ginger to taste

Soy sauce, enough to bind the mixture together

2 tblsp rice flower for additional binding.

1 package  round wonton wrappers

1 or 2 tblsps coconut oil

Mix first 5 ingredients in a small mixing bowl

Place 6 wonton wrappers on a cutting board and scoop small spoonfuls of  filling onto each wrapper. Don’t put too much filling or you’ll not be able to close the wrapper.  Dip your finger in water and run it around the rim of the wonton wrapper.  Carefully fold wrapper in half and seal the edges.  Repeat with each wrapper. Mixture is enough for about 12 potstickers.

Heat coconut oil on medium heat in a wok and place pot stickers in oil. Cook on medium for about 5 minutes. Stickers should be browned on one side.  Reduce heat to low, place a lid over them and let them steam for another 5 to 7 minutes or until cooked. Serve hot.

Makes about 12.       

I’m really feeling a little down in the dumps today… I feel very left out (or left in, as the case may be).  My caregiver is really a very nice person, but honestly, she would go traipsing about the garden all morning long, watering this, pruning that, without even thinking about including me.  Life can be tough and just downright cruel sometimes.  I smell sweet basil, lemon thyme, scented geranium, rose, sage… this is just agonizing.  I’m stuck in here… with all those wonderful herbs… out there.  Just a few hops and I could be dining sumptuously.

Not that I couldn’t exercise some restraint.  I mean really, could she just let me out in the garden, I’d behave… really I would.  I just want to sniff the plants.  Honestly, I wouldn’t nibble on a thing.  I’ve been a good bunny all morning, I haven’t raided the trash bin, I didn’t pee once on the floor.  I ate all my veggies (of course, I always eat all my veggies), and I didn’t pull anything off the coffee table… not one thing. 

Please may I come out now… I took my nap!

Oh, wait, here she comes… the door is opening, she’s inviting me out.  Oh joy!!!!  Basil, thyme here I come… I’d better behave, I could be in the rabbit house if I don’t mind my manners… but everything is so tempting. I'll just wait patiently... until she's not looking! 

What’s that she’s doing?  She’s picking SWEET BASIL!  Is she going inside with it?  I’d better follow her to make sure she doesn’t do something silly with it, like making pesto.  Wait!  She’s sitting down on the back step.  Who?  Me?  You want me?  I’m supposed to just hop over like nothing ever happened?  As if you didn’t ignore me for hours on end while you paraded around the garden right in front of me?  Now what is she doing?  She’s holding out some SWEET BASIL!!!  Honestly, just one leaf?  Well, here I go.  I suppose it wouldn't hurt to do a taste test.   mmmmmph… oh, the joys of fresh picked SWEET BASIL!!! 

I guess life really isn’t so bad after all!  For this bunny anyway!   

Now between you & me, I prefer my sweet basil straight off the bush, hold the olive oil, please.  But, if you must, here's a nice recipe for Sweet Basil Pesto. You can use it over pasta or as a spread on a sandwich.  You can even use it on pizza, in place of tomato sauce, if you wish.

 Sweet Basil Pesto 

Fresh sweet basil washed & patted dry(about 4 cups packed)

1/3 cup pine nuts (for a more economical pesto, use walnuts)

1/2 cup grated Romano or Parmesan cheese

Extra Virgin Olive Oil about 3/4 to 1 cup to keep the mixture blending easily

Toast the pine nuts just a bit in a frying pan over med/low heat.

In a blender place the half the olive oil, pine nuts, basil leaves & cheese. Blend on medium low, adding olive oil as need to keep the mixture blending smoothly.

Blend until the mixture is a paste like consistency. 

Refrigerate in a clean glass container with a little olive oil drizzled on top to keep the pesto from turning brown.  If you wish, the pesto can be frozen.   

Surf's Up!

My daughter left her boogie board in the family room. 

Chip thinks he might like to give it a go, but he has

some serious questions ~


Do wetsuits come in his size? 

Should he buy SPF 15 or SPF 30? (for his ears!)

Hang ten, Chip!  

Rabbit Weather

Chip doesn't have too much to say today...  a nice friend (she'll know who she is) gave him a coupon for Honey Nut Cheerios yesterday... solving his dilemma over the empty box.  It's "rabbit weather" so he's relaxing by the back door, taking in the scent of sweet basil just outside.

Although he doesn't eat chicken, Chip wanted me to share the roast chicken recipe I was making the other day.  He did like that dollop of herb butter that fell on him!

Herb Roasted Chicken with Apples & Onions

Slow roasting gives time for the flavors to blend and keeps the chicken really moist. 

1 whole chicken

1 apple chopped into pieces

1 onion, halved & quartered

Fresh herbs:  parsley, thyme, tarragon, sage or whatever you have in the garden

½ cup brandy

1 cup water

4 tbsp butter, softened

4 tbsp olive oil

Chop fresh herbs and mix well with butter & oil and salt & pepper to taste.  Set aside.

Salt & pepper inside of chicken and place in baking dish.  Stuff some of the apple & onion pieces inside the cavity along with a few sprigs of herbs.

With your fingers or a sharp knife, carefully lift the skin off the breast and legs of the chicken but do not remove.  Be careful not to tear the skin.  Rub the herb butter mix over the breast and legs underneath the skin. 

Pour the water & brandy in the baking dish and add the remainder of the apples & onions around the chicken. 

Slow roast in a 275F oven for 3 to 4 hours or until done.   



Will someone please help? 

I’d like a bowl of Cheerios! 

Life can be very frustrating when you’re short….



What will Chip do?  How will he solve his problem?

Super Chip

                                 Super Chip to the rescue

     Able to leap trash bins in a single bound!

                                              Chip’s Nemesis

                    Stay put and nobody gets hurt!