Enough already, with the squirrel jokes. I mean, it was college. So what if me and some buddies ate a little squirrel? It’s not like we cooked them alive. I mean, who amongst you is so primp and pompous as to claim never to have cooked a park rodent in a popcorn popper in a dingy college dorm at three in the morning? Apparently, not these clowns:

This is just one more strange reception I’ve received after divulging my collegiate fare. For example, although I was flattered by the National Geographic Channel’s offer to co-produce “Mike Huckabee: Squirrel Hunter,” try explaining to the food network that you just can’t sustain an entire series on squirrel recipes. There just aren’t that many ways to cook a squirrel, people—and believe me, we tried ‘em all. Me personally? I like a pan-seared squirrel. Add a thick dabbling of buttermilk and a side of pickled dates and welcome to flavor country. Population: Delicious.