Hot Cross Bun

Today was a hot one!  Almost 100F and Chip was feeling the heat.  Poor little fellow, he was out of his hutch most of the afternoon, sprawled on the family room floor.  At one point I went out to the garden to pick some fresh basil.  When I returned to the kitchen, there was Chip, stretched out in the middle of the kitchen floor like a rabbit skin rug, trying to catch as much cool surface as he could.  His floppy ears were hot so I swabbed them several times with a cool cloth.  It seemed to perk him up temporarily, and he resumed begging for a short time while I prepared dinner, before once again flopping down.  For a rabbit, even the potential for fresh veggies loses its allure when the temperature soars.   

Chip also gets a little grouchy in the heat.   As I swept up around him, he seemed to resent the intrusion of the broom, and summoned enough energy to mount an attack on this bristled creature invading his personal space bubble.  The battle was over before it began however and, crumbs swept, a hot Chip flaked out on the floor, the momentary wave of energy having evaporated.  Super Chip’s nemesis, the broom, will have to wait for a cooler day.   

We ate dinner, fresh Swiss chard from the farmer’s market and potato salad, out in the garden.  A lovely summer breeze accompanied our meal bearing the scent of lemon blossoms and roses.  My daughter let Chip out onto the back steps where he roosted, nose twitching nonstop, enjoying the gentle breeze and the cooler air.  He contented himself with my daughter’s attentions while cooling off before venturing back into the house, his hutch and his rabbit chow waiting and his appetite revived.

It's 4th of July weekend and we hear the occasional pop of a firecracker but the noise doesn't seem to concern Chip too much.  He does want to wish everyoe a safe and happy 4th of July, and he hopes you'll all enjoy grilling fresh veggies and sipping lemonade.  

Cheers from Chip!

Roasted Potato Salad with Fresh Garden Herbs

2 lbs red skinned new potatoes or Yukon gold potatoes washed and sliced into quarters

A good quality extra virgin olive oil

Kosher salt & pepper to taste

Fresh herbs of your choice

Placed quartered potatoes in a baking dish.  Drizzle olive oil to coat and mix thoroughly with salt & pepper.  Roast in a 425F oven until tender and light golden brown, but not dried out.

Cool to room temperature and toss with any favorite combination of chopped fresh herbs such as basil, chive, tarragon, rosemary, dill, thyme or parsley and a little more olive oil. 

We like the following combinations but don’t be afraid to experiment & come up with your own! 

·        chopped fresh basil with grated Romano cheese and olive oil

·        chives & dill with a dollop of mayonnaise, mix well to coat potatoes thoroughly

·        tarragon & parsley with olive oil and a dollop of Dijon mustard (you can add a little honey to this too)

·        dried oregano with plain nonfat Greek yogurt, fresh squeezed lemon juice and olive oil; add chopped Kalamato olives for an extra zing!