Are you smarter than a fifth-grader squirrel ?
Evidently, I'm not.
For the past three mornings, I have found my bird feeders missing the little yellow bottom cap that holds all the seed inside.
When I found the first one, I just thought the cap might have fallen off. But, as I rounded the corner of the house, and discovered there was another feeder missing its little yellow cap, it occurred to me that gravity was probably not the culprit here.
Yesterday: Same song. Second verse.
Today: Same song. Third verse.
It does not matter how high the feeder is hanging, Mr. Squirrel removes the bottom cap and lets all the sunflower seeds and Niger thistle fall to the ground.
~2 squirrels, cut up (Fur and shot removed)
~ 1 egg
~ 2 cups plain flour
~ 3/4 cup broth
~ 1 teaspoon salt
~ salt and pepper
Boil squirrels in four quarts of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside.
In large bowl, mix flour, egg and one teaspoon of salt with 3/4 cup of broth and roll into ball.
Strain the broth to remove any stray shot then resume boil. Return meat to boiling broth.
On a floured cutting board, use rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.
Cook approximately 10-15 minutes until dumplings are tender. Salt and pepper to taste.
Serve and Enjoy!
I would never harm my pesky little pilfering squirrel.
Now, excuse me while I go find the duct tape.