Hundreds of Robins chirp from skeletal branches
Mocking winter's last ditch effort
Like a lion blowing cold and loud
Alfred Hitchcock would be so proud
Plumes of smoke rise from our chimney
Acrid scent of last year's fallen oak
Hanging heavy against Spring's weak sunlight
Warming earth and reawakening tomato blight
The feel of early buds beneath my fingers
Soft and smooth, unfurling slowly
Till Minnesota's frosty breath returns
Wilting Spring's purpose with freezer burn
Squirrels escape from their nests on high
Lightly scampering over the fence top
Entering our yard and my gunsight too
I take aim and shoot dinner for two
It tastes like chicken, says my husband agreeably
As the pungent aroma of critter stew fills our screened porch
We watch Spring fling winter slowly away
Melting, thawing, birthing life irreversibly toward May
No squirrels or animals of any kind were actually injured or murdered in the writing of this poem. Please disregard any cruel or illegal deeds written therein. Minnesotans are really much kinder toward critters than I have portrayed them as being.
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Comments: 8
Moya - I do have a recipe for ya - bein' from NC and all:
6 squirrels (them thangs ain't got much meat on 'em)
1 big onion
2 bottles of ketchup
1 bottle of tabasco
1 pound of tatters, peeled and diced
1 lb green beans
1 lb lima beans
1 lb shucked corn off the cobb
Boil the squirrel meat off the bone - makes a nice broth. Add remaining ingredients and cook until tatters are fork tender.
Eat up ya'll! Yum! I was disappointed that Barbara ain't a squirel eater, but Moya and I are gonna have us a feast. You bring the English mustard, okay?
No squirrels were cooked or eaten in the writing of this comment. North Carolinians are also much more in tuned wth the culinary world than I have shown above, and this was just to be silly.