Dorothy, your day at the festival was great if people being interested and at your booth is any indication. You do good work with the pottery. Sorry about remarking that the dish you dip your fingers into to keep them watered as you shape the clay was not the best soup I ever tasted--well, the young lady who overheard just didn't understand.

I know the shop you're talking about. I'm trying to convince the owner to stock jerked (smoked and subsequently dried) raccoon. It is a bit greasy, but the fat gives it a sweetish-taste that goes well with a Merlot (2006).

The grays are a pain in the tush. Rats with bushy tails. Be careful handling them. The little effers bite when they get nervous, and they are always nervous. Squirrel is good, though. If I may be so bold, use a moist cooking method. One time I ate a few open fire-cooked and they were tough as nails.