I cooked up this bunny using a 'recipe' from the delightful Royal Sisters. Her PDFs are very easy to follow. It was to have been a mousey grey but Shorty chose this colour so it is, instead, a Bunny de la Mer.
Having made the case, the bunny was assembled in stages.
1. Stuff the bunny bits with wads of cushion filler fluff. Deter 10 year old from sneaking fluff for a Santa beard. (Maybe I really need to pack up the tree.)
2. Stuff bunny quickly in late afternoon sun being sure to wear Curlypops brooch at the same time and avoiding tending to the lamb roast which has been cooking for an unknown number of hours.
3. Marvel at how stuffed bunny parts in the late afternoon sun look like drumsticks and avocados. (We are getting hungry now.)
4. Send the staff for a late afternoon swim to further delay and increase their appetite whilst suturing bunny together from the best life guard's position.
5. Observe bunny underway and wonder how much longer I can get away with ignoring dinner.
6. Abandon bunny when I realise there is no black wool and the Big Fella politely requests I might like to serve the food he has cooked while he was painting. Really! Let bunny rest for 24 hours.
7. On completion of bunny features, take mug shots of bunny for posterity. Please, look into the camera.
Now turn to the right. Shorty and I love that squeezable tushi.
8. Dinner is served!
