If I ever eat a vole, I´ll write you about it, but they are so doggone cute that it seems inappropriate to butcher one. It´s the little eyes and whiskers.They most likely taste like chicken plus the herbs you have been feeding them, I´m sure. Here is a simple fake vole recipe that I will call "Faux Vole Romain Cordon Bleu": Take 6 chicken thighs with the skin on. Cut a round of Boursin garlic and herb cheese into 6 slices. Loosen one side of the skin on each thigh and insert a cheese slice. Mold smooth. Preheat oven to 350° F. Cook about an hour, cheese side up, in a greased glass pan. Two-ingredient recipes are the culinary equivalent of growing Boweias: so simple even I can do it. Jane _______________________________________________ pbs mailing list pbs@lists.ibiblio.org http://pacificbulbsociety.org/list.php http://pacificbulbsociety.org/pbswiki/