Ridiculous regulations are not solely the purview of congress. Bureaucrats at the many federal agencies and departments have a special talent for coming up with some doozies.
And You — American Taxpayer – are funding this official insanity!
The United States Department of Agriculture sent an 8-page letter to a children’s magician, requiring him to have a Disaster Plan in place for his cute little bunny rabbit! In case there is a fire, tornado, or whatever, they are not concerned with the children’s safety, but that of the bunny rabbit. Magician Marty Hahne has to explain how he is going to get the rabbit out of the hat and into a safe place, presumably at every venue he performs, whether it be a classroom or home or whatever. The government is mandating him to have a written plan in place by July 29, or face fines. He must indicate how he will implement the disaster plan and how he will take care of the rabbit after the disaster. According to www.theblaze.com, magician Marty Hahne and his wife also must be trained in order to implement the plan.
It is not just magicians being burdened with ridiculous regulations and potential fines, but small businesses across the nation sometimes face similar obstacles.
I am not one to criticize without offering a solution. In the sad event that Bugs Bunny becomes a victim of an unfortunate disaster, I offer the following post-disaster plan to be included in Mr. Hahne’s overall plan.
2 -2 1/2 lbs dressed rabbit cut up
2 tablespoons olive oil
3 medium potatoes, peeled and halved
3 -4 carrots, peeled and bias-cut in 1 inch pieces
1 onion, thinly sliced
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
1 garlic clove, minced
1/3 cup cold water
3 tablespoons all-purpose flour
1/2 teaspoon salt
paprika (to garnish) (optional)
parsley (to garnish) (optional)
1. In a crock-pot, place potatoes, carrots and onion.
2. Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
3. Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
4. Cover and cook on high heat setting for 3 1/2- 4 hours.
5. Remove meat and drain vegetables.
6. Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
7. Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
8. Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
9. Stir into reserved liquid; cook, stirring constantly until thickened.
10. Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
11. Note: This can be baked in an oven-proof casserole rather than a crock-pot.
12. Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.