Fouines around here. They actually closed down the Hadron Collider at CERN by chewing through cables.
Call the professionals.
Fouine if itâs a stone marten and Martre if itâs a pine marten. You can tell them apart by the colour of the fur of their bib. Fouines are white and martres are yellowy orange.
You could fry a spoonful to check the seasoning.
Yeah, methinks it was more the haggisy part that did it.
Bad memories of haggis at schoolâŠonward to the venison, please!
Stone martens generally stay well away of human habitation, but pine (haus) martens love to be near humans because it means easy food (and ruined car gummy bits).
There is a hunter who lives near me who occasionally makes venison or wild pig sausages depending on what he last shot
They are very good but the supply is uncertain
How long does to take for a havgis to pass through the digestive system�
Juuuust about now!
TMI slammer, TMIâŠ
Really, I just fartcleared a room with three people.
I tnink the Haggisausages are destined for the biotonne.
Blood gone bad? Clean and boil the puck next time?
You could be correct, but I did get it fresh from the butchers but I now have a nasty taste in my mouth and my carseat smells like fresh vulture poo on a hot stone im the desert.
Maybe thatâs why the butcher looked queasy, you could ask him when you go for the next batch. Provided you donât chicken out and chose a different one.
The first chanterelles are inâŠO frabjous day, Callouh Callay!! I pulled out 100 of the frozen little bĂ€rlauch gnudi, and we had this simple dinner: just the mushrooms fried in truffle butter. Alongside are my usual star anise carrots, a modification of James Martinâs method. His recipe is overly sweetened, overly salted, and includes a huge handful of butter. (That is one of his affectations left over from Keith Floydâgrabbing butter with his hand and tossing into whatever heâs cooking. But its brilliance lies in the star anise.)
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Yep. People here usually erroneously attribute damage to fouines (stone martens) when itâs actually the martres (pine martens) which are responsible.
We had a pine marten passing through our garden last night in fact, we have the deterents fitted to all our cars although two if them are usually in the garage at night.
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Wow, that was easy!
Pastéis de Nata, never heard of them before, never tasted them before but exactly what I wanted. No Portuguese around to test them on but I like them.
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The other day we barbequed a whole rabbit. It usually gives us 3 dinners, so today I stripped the meat from the remainder and made a ragu with shallot, homemade tomato sauce, thyme, parsley, and red wine. Simmered for an hour, it becomes a rich sauce for pasta. The rest of the carcass will join various odd bits of veg for a flavourful broth, cooked overnight in the crockpot.
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there we go! my type of real 15 minutes dinner 
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Those look fabulous. Did you make the pastry shells yourself? Have you a recipe?
No, shame on me, I used âBlĂ€tterteigâ (flaky pastry) from the shop. Had the okay from the recipe 
My recipe is in German if thatâs okay for you but there are English ones including making your own pastry on the net, I just checked.
I halved the sugar, 12g per pastéi sounded crazy to me and for me it was still sweet enough.