Originally Posted by philosophe
Since you live in San Francisco, I'm sure you can take lessons in the Zen kitchen art of not slamming the drawers. Or is the fine art of preserving the spirit vibes of the metals? I can never remember these things.
I am looking for some high-end hay. In the back of my mind, I hear the childhood reprimand: "Hay is for horses!" I will teach my nephews that hay is actually for chicken. Their parents are sure to approve.
I think you might be making fun of me, but I am going to pretend it is not so. The hay I think would be best is Oxbow Botanical. It is from your neck of the woods, and is sold to use with your bunnies. It differs from meadow hay in that it has some lavender, lemon balm and chamomile mixed in. I bet it gives a nice flavor. Interestingly, one of the places we had hay cooked food in France is in a region where they use cistre,
which is basically wild Alpine fennel, as hay. It is just the most abundant source for that kind of stuff in their area. It gives a great taste.