Awaiting clearance in launch corridor 27! Foot propulsion system fully fueled! Ear wings engaged! Prepare for blastoff in five… four… three… two… one…
From article titled Twitter users post “photos that can never be taken again” submitted by Andrew Y. (The rest are worth a look too.)
That’s one high hoppin bun. Pic taken at just the right moment to catch bun for take off. This Rex bun can take off to my house, it’s welcome anytime.
Not to take away from the cute, but this is a very cool picture from the link.
BunWay Air’s technology has really evolved in the last few years…
Wheeeee! Happy bun!
I encountered a wild bun on my walk just now. Bun was not worried about me as it sat there munching on a dandelion stalk 3 feet away from me. Speaking of good food, I have a bolognese ragu simmering on the stove right now– it’s been simmering for 2 hours now and the aroma is wonderful. I used this recipe but substituted more proscuitto instead of a lot of pancetta. https://www.epicurious.com/recipes/food/views/classic-ragu-bolognese-365181
Sounds delicious
One of these days i’m going to figure out how to make Sunday Gravy.
It was really good and I have enough leftover to have two small mains with steamed vegetables on the side.
Kar, I think the trick with Sunday Gravy (a labour of love) is lots of brown bits and patience stirring as your flour browns. Then after that the gradual adding of the vegetable water. My Mom would use the water the potatoes were simmered in before she mashed them.
Again, a labour of love and worth it in my books. 🙂
Hey Kar, here is post about making a roux for the gravy. The ‘fat’ or ‘butter’ they use in this would be your brown bits, juices etc from pan. If you don’t want your gravy too greasy, pour all the drippings into a glass heavy duty measuring cup and place it in the freezer for about 10 minutes. The fat will separate and raise to the top and you can spoon it out into paper lined trash– just use the remainder. This works especially well with roast turkey, cornish hen and chicken. You want the flavour and brown bits but not all grease.
https://food52.com/blog/8828-how-to-make-a-roux
This year’s new Bunway Air model features light-activated sproinging action!
I don’t why but to me those are just the cutest bunny ears ever!
The back lit effect is at least part of it – so adorable.