WTF???
Posted on 06/17/2007 1:17:59 PM PDT by WesternCulture
Officials have been forced to suspend flights into an airport in the Italian city of Milan due to a plague of hares.
The animals invaded the runways at Milan's Linate Airport - and affected the operation of vital equipment.
(Excerpt) Read more at news.bbc.co.uk ...
WTF???
they had a bad hare day...
I got a recipe for rabbit that would solve the problem.
See that there's already one of Carter.
You better have a big pot, too. LOL!
...and affected the operation of vital equipment.
How? Where they smashing the equipment with little “bunny” sledgehammers?
somebody already got my “bad hare day” one...so option number two.
Elmer Fudd :”Kill the wabbit” with Wagner playing in background.
Someone ought to really buy the Italian women some razors if their hair is so out of control that it is affecting aircraft.
hare plague
Heh. Found it. It's called, "What's Opera, Doc?"
Where is Elmer Fudd when you need him?
I’m 37 years old. Still, I can’t resist posting this nonsense;
Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Rama Hare Rama Rama Rama Hare Hare Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Rama Hare Rama Rama Rama Hare Hare Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Rama Hare Rama Rama Rama Hare Hare Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Rama Hare Rama Rama Rama Hare Hare Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Rama Hare Rama Rama Rama Hare Hare Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Rama Hare Rama Rama Rama Hare Hare Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Rama Hare Rama Rama Rama Hare Hare.
I believe in humanity and human intelligence, but I admit it sometimes is hard.
Pilots were not amused. Lots of harey landings that day!
OMG !! My eyes My eyes ~~~
The world needs liberals.
ARTHUR:
Then we’d best leave them here and carry on on foot. Dis-mount!
TIM:
Behold the cave of Caerbannog!
ARTHUR:
Right! Keep me covered.
GALAHAD:
What with?
ARTHUR:
W— just keep me covered.
TIM:
Too late!
[dramatic chord]
ARTHUR:
What?
TIM:
There he is!
ARTHUR:
Where?
TIM:
There!
ARTHUR:
What, behind the rabbit?
TIM:
It is the rabbit.
ARTHUR:
You silly sod!
TIM:
What?
ARTHUR:
You got us all worked up!
TIM:
Well, that’s no ordinary rabbit!
ARTHUR:
Ohh.
TIM:
That’s the most foul, cruel, and bad-tempered rodent you ever set eyes on!
ROBIN:
You tit! I soiled my armour I was so scared!
TIM:
Look, that rabbit’s got a vicious streak a mile wide! It’s a killer!
GALAHAD:
Get stuffed!
TIM:
He’ll do you up a treat, mate.
GALAHAD:
Oh, yeah?
ROBIN:
You mangy Scots git!
TIM:
I’m warning you!
ROBIN:
What’s he do, nibble your bum?
TIM:
He’s got huge, sharp— eh— he can leap about— look at the bones!
ARTHUR:
Go on, Bors. Chop his head off!
BORS:
Right! Silly little bleeder. One rabbit stew comin’ right up!
TIM:
Look!
[squeak]
BORS:
Aaaugh!
Stewed Rabbit — Coniglio in Umido, Italy.
Stewed Rabbit, or Coniglio in Umido: Versilia, being a coastal plain, has lots of fish recipes. However, as is true for almost anywhere else in Italy, it’s full of rabbit hutches — they’re easy to raise, prolific, and their meat is both lean and tasty.
Do they send out hare plows to clean off the runway?
Let me guess- he’s an MRI technician.
Lei parla italiano!
Qui in Svezia, le gente non mangia coniglio spesso, ma carne di coniglio e veramente una cosa molto delicioso da mangiare.
(My Italian is not very good, I know).
Anyhow:
Best of regards.
Heavens forbid they should kill the poor little things.
This never would have happened in the old days when Italians knew how to make a good rabbit stew.
Best of regards.
“This never would have happened in the old days when Italians knew how to make a good rabbit stew.”
- There’s nothing like genuine Italian cooking.
I consider it a severe crime not to prepare good stews if you’re able to.
Yesterday, I served my father a delicious French stew made out of high quality beef, zucchini, mushrooms, onions and wine.
This evening, I cooked a traditional South Italian dish for him; a “Spaghetti alla Puttanesca” (a traditional recipe from Naples containing tomatoes, Italian anchovy, capers, garlic and olives.
This friday it’s Midsummers Eve here in Sweden and I will prepare a magnificent dinner for my friends.
The US is a great place to live. So is Italy. Been to both countries and they both made a great impression in my heart!
However, sometimes, especially during summer time, I feel like Sweden is an unparallelled paradise on earth...
There are a bunch of rabbits near where I work that are so fat they wobble around. All they eat are flowers and plants. 2 of them can make a meal for your whole family. They are there because the coyotes packed up and moved away.
Being from the midwest where I prefer our Iowa/Illinois, corn-fed beef (nothing as good on the planet AFAIAC), I don't know what "quality" beef would be in Sweden.
I'd at least like to try those recipes though, especially the spaghetti with the capers (never did much for me) and olives. The stew sounds totally different to American stew. You are probably more used to fancier cuisine than I am.
Incidentally, I grew some basil last year for the first time, it smelled really nice, but I was afraid I wouldn't like it because all I'm used to is the dried so only used a small amount in something once, shrimp linguini knockoff Olive Garden recipe. Same with oregano. I grew some Greek oregano, and tasted a leaf, too hot.
And I won't eat bunny any more. Some guy I once worked with made a pot of it, it tasted fine, they raise them, not the wild or hare variety, didn't have that gamey taste.
More detail in post 39
Doesn’t anyone in Italy own a couple of 22 rifles?
Get ten or fifteen hunters with 22 rifles, give each a few boxes of CCI Stingers and send them onto the field.
Have a bbq rabbit dinner a couple of nights later...serve beer and potato salad.
To begin with, I must say I really enjoyed your post.
Anyhow, Let’s talk food here.
“nothing as good on the planet (as) AFAIAC”
- Probably true!
I’ve often heard Europeans having visited the US saying the US has very good meat.
“You are probably more used to fancier cuisine than I am.”
Not so sure.
I’m a true friend of Italy (and also of the US) and I’d like to say I’ve learned a thing or two about how people who were NOT well off survived 50 or 70 years ago.
They survived poverty through enjoying a cheerful and happy company of friends!
The cost for cooking a dish like a “Spaghetti alla Putanesca” in a rich part of Europe/The US is almost laughable by today’s standards.
There’s nothing fancy about it. But it is a great recipe and it is one of the many reasons why people should get to know Italy.
Best of regards.
I sure hope Linate is closer to Milan than the old Malpensa. A few rabbits are ok if you can get into town the same day
According to the Blue Guide, Linate is 7 km east of Milan whereas Malpensa is 45 km northwest. Flights from North America land at Malpensa.
“I sure hope Linate is closer to Milan than the old Malpensa”
- To be perfectly honest, I don’t care as long as I get to meet true Milanese.
Very good hearted and honorable people.
Milan is a great place for doing business.
When God gives you hares, make hassenpfeffer!
“Does ANYBODY wanna buy a bunny?”
Yeah, I've read how my ancestors ate, mostly all New England farmers. Cornmeal was a staple of their diet out of necessity. They butchered, probably smoked ham, and grew their own vegetables and milked their own cows, so the milk would have been great but not safe by today's standards. Nobody I heard of died from drinking unpasteurized milk. My father wouldn't let us drink it. And potatoes. The relatives still on the farm in my lifetime cooked great! They canned all sorts of things and made preserves, jams and jellies. They even canned meat because frozen meat is new in my lifetime. During the war, my mother got half a cow from a farmer when meat was rationed and worked around the clock canning it. And I doubt the meat tasted the same years ago. I saw a porkchop at the fair once, maybe it was sliced bacon, been too long ago, that was like how it was in olden days, and there was way too much fat on it and in it, hardly any meat.
Now here is some trivia for you, I've been chomping at the bit to blab it somewhere, but nobody is interested. I hope I did the math right, and this is going to sound really silly. We have here in America Lipton peach tea (the raspberry is good, too) in a glass bottle, Snapple is also a popular brand, maybe 10 or 12 ounces. It costs anywhere from about $1 to $1.69 depending on if you buy in a supermarket or at a quick stop.
Now all these years, I've been making my tea using three teabags and a glass coffeemaker pitcher (heat the water in something else). That was my ration for the day, made about 8 cups.
In the course of reading how to get better germination with seeds, somebody wrote minute instructions on making two batches of tea with the same bags, how long to steep it (he was after diluted, weak tea), what for heaven only knows. Some chimed in that chamomile (sp?) is better, wouldn't know, never tried that. So I tried two batches of tea in the same bags and soaked some very old zinnia seeds in it overnight in a soggy paper towel in a baggie in the fridge. They never germinated.
But what was I going to do with the second batch of tea with the same bags? Ans. Drink it only leave the bags in longer.
Now I buy either Lipton in 100-bag boxes, or Aldi's Benner tea, can't tell the difference really, the latter is a real bargain, about $1.50 for 100 bags.
So I make my double batch of tea now and get four bottles (saved from the peach tea I like) plus some hot, double what I was getting all these years since I switched from instant in the jar. The bottom line, if I did the math right is using the Aldi's Benner tea, each bottle costs me $.0115 a bottle plus the electricity and water (negligible) compared to the $1.something a bottle at the store.
Now I'm trying to figure out how to make it peach flavored like the Lipton's. I could use peach jello but I think it would make it too slimy, even diluted, was going to see if they have any peach kool aid or some kind of peach flavoring. They also sweeten it with corn syrup and throw a couple other things in there I probably can't get.
Sometimes I like the peach and sweet tea, and usually I just drink it plain with no sugar. It's hot right now so I like it chilled, but normally drink it hot or at room temp.
I enjoyed your post, too. I think it is the first time I've seen anyone living in Sweden on this forum, have talked to at least one nice guy from there on my photo forum. I've seen Brits here and maybe a Canadian or two, and a couple of Russians, that's all I remember of foreigners trying to hijack this forum. Just kidding. So I think it is really neat you came along and can't help wondering what on earth a European is doing on this radically (to libs and moderates), conservative forum. They say ugly things about this place all over the web. You have to be careful who you tell you participate here.
Anyway, it was a refreshing change for you to come along. So many more countries are represented on my photo forum, couldn't begin to name the countries represented by all I've talked to there.
You did say you wanted to talk about food :-). I think you got more than you bargained for. You can skip over most of it, people usually do when I get long-winded. I do the same sometimes, sometimes I read every word.
“When God gives you hares, make hassenpfeffer!”
- Well said.
The best way to honor your cultural background is to
- KILL!!
Here in Sweden we do so by shooting moose/elks. An old tradition of ours.
If we one day will have to, we’ll honour our culture by shooting other things.
Regards from Sweden to the US.
Elmerolio Fuddolini needs to grab his Beretta shotgun and go on a hunt for those wascally coniglioli.
- Hey, why was there ever a quarrel between us Europeans and true Americans like you???
I’ve got to admit I’m a little bit drunk by now and therefore, I won’t reply to your great post at the moment, but I’ll get back to you.
Apologies from Sweden.
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