Now, Elizabeth Striker is a senior citizen. She has been on this earth some 18 years, and she's still scootin' --rather, slitherin' -- around. The problem is that she's turned into a rather fussy eater in her old age. From what I understand, she used to strike at live mice with the speed and accuracy of, well, a snake. A vicious predator. Unfortunately, when she moved from sunny Santa Barbara up to San Francisco (a snake's paradise?), she stopped eating all together. Simply could not be bothered to unhinge that rusty ol' jaw and enjoy a nice meal. So, the reptile geeks at the pet store made a few dietary suggestions, sort of like a doctor might for your withering grandmother, and (thank heaven!) Elizabeth took to it.
Now, I don't do a lot of cooking, so trying new recipes at home is always an exercise in caution. But this one was a total breeze! I am just so happy with how the dish turned out that I had to share it with you here. It's so simple and a total crowd-pleaser. I swear, bring this baby to your next potluck and you will be the talk of the party! Here's the recipe. You are welcome!
1 full-grown white mouse, frozen
1 cup rat seasoning (combination rat bedding and droppings)
- Remove mouse from ziploc bag in freezer labeled "Not Food" (Note: it will be stiff as bone and soft as velvet. Try pretending it's a chicken. A small, hairy chicken.)
- Toss mouse in rat seasoning in a small bag for one minute, or until seasoned as desired.
- Place mouse in small airtight bag and thaw in a bowl of warm water, about 15 minutes or until tender, like a hot dog.
- Remove mouse from bag and serve in an empty cereal box. (Note: it will feel warm and squishy, and will smell like, well, a dead animal.)
- To eat, unhinge jaw and take in slowly. Best enjoyed in a dark, quiet room.