Sweet Fiona Bun is 5 today.
Blueberry Please? I don’t care if you’ve injected it with antibiotics… I want a blueberry!
Fi – I’m not sure what the fuss was all about. So I didn’t eat for a few days and DKM freaked out. I am eating a little more and tonight I really chowed down on a hugh collard green leaf. Oh and I’m eating my hay. What I do know is that DKM needs to stop kicking me out of the litter box and counting my poops. It’s a little embarrassing.
Binkies out to everyone who left me such nice comments and who’ve been thinking of me. I have two more days of antibiotics and five more days of being separated from my Bro – which I hate. He does do a great job of cleaning my ears from the other side of the bunny gate.
My little bunny girl is very sick – so please keep her in your thoughts.
Update– We have a poop! Fiona stopped eating on Thursday, which for a bun is deadly as they can die in 24 hours if they stop eating. Yesterday we went to the vet. She was lethargic and her temp was down to 98 (normal bun temp is 102-103). She had some Sub Q fluids, a shot of an anti-inflammatory and some antibiotics. She ate a tiny bit of hay and spent most of the day sleeping on my desk. We’d hoped that the pain meds would help her get out of shock and without pain we could ‘jump start’ her system (bun moms and RGs understand this one). I put her in a cage next to Orlando, who is freaking out because he wants to be with her, and he spent the night grooming her through the bars. This morning her temp is up to 99 – so I still have a space heater focused on her and she ate a couple of pieces of parsley. So please keep all fingers and paws crossed that she will continue to improve over the next couple of days.
Thanks for your comments and kind thoughts.
Do you know how you can tell if your human is trained well? She gets you green beans for special treats even though she hates them. Are we masters or what?!
What to do with 5 cups of parsley…
Emerald-green velvet soup from Body + Soul
1 small onion (I used leeks) – chopped
1 garlic clove – minced
1 Large Yukon gold potato – cubed
4 Cups veggie stock
5-6 Cups flat-leaf parsley
Salt and pepper
Sautee onions and garlic until soft. Toss in potato and stock. Cook until soft then toss in the parsley. Cook for 2 minutes until wilted and then blend until smooth. I used a stick blender. Add salt and pepper to taste and enjoy.
I topped mine with some plain yogurt. I’ll have to this was very tasty but rich. I could eat about 1/2 cup.
No dairy – so it will freeze well!
In honor of your birthday we’re noshing on some kale (Jeff is NOT invited).
And we’re sharing, well DKM is, market photos for drooling purposes.
Choy sum blossoms
Plus we enjoyed the view for you