- Site Admin
- Posts: 16899
- Joined: December 16, 2009
- Location: South Eastern Ontario
- Thanks: 934
- Thanked: 2636 in 2023 posts
- BunnyBucks: 61,354.00
Today marks 10 years since RabbitTalk first came online.
We've come a long way since then and the body of knowledge saved here is impressive, thanks all of you. Some of you have been with us from Day One, and I thank you for your loyal and untiring support. Many more people have joined RT along the way and made their contributions. I hope you all have found the forums useful and interesting--and that you'll stay with us going into our second decade.
It's a day to reflect a bit on RabbitTalk's beginnings. We wanted a place where all aspects of raising rabbits could be discussed in a cordial and respectful spirit. Rabbits are versatile animals and whether we raise them as pets, for meat, for show, for fibre, or even for their manure to feed our rose bushes, we all want to provide excellent care and nutrition for them. We believed rabbit people have more to unite them than to divide them, and RabbitTalk was formed from that premise.
And it worked! And continues to work as we celebrate our 10th anniversary.
Thank you to all of you for making this possible.
- Posts: 283
- Joined: September 15, 2010
- Location: Hawaii
- Thanks: 13
- Thanked: 58 in 54 posts
- BunnyBucks: 1,270.00
Ten years is impressive and it's a lovely site!
- Site Supporter
- Posts: 968
- Joined: October 4, 2014
- Location: central New York
- Thanks: 347
- Thanked: 291 in 208 posts
- BunnyBucks: 5,646.00
Had rabbit legs for supper tonight. Mostly now I bake the legs--put them in a big cast iron skillet with sliced onion under them to keep them from sticking and pour a little olive oil, some wine or cider, sprinkle on herbs from my garden and bake for an hour. Tonight I had some gourmet mustard a friend gave me over the holidays so I spread some of that on the legs and cut up some carrots and put them beside the rabbit with a sprinkle of oil and a dollop of the mustard. We all liked it--and with potatoes and peas also from last summer's garden, it was mostly a farm produced meal with a bit of spicy flavor to remind us of a friend.
Thanks again to all the friends here on RT and especially to MaggieJ!
Who is online
Users browsing this forum: No registered users and 16 guests