gfron1

Someone around you is raising them for meat. You just need to find them. Once you get to a more personal source the price will drop dramatically. I buy mine at 9 weeks which like I said comes in at $13 per. The cost is in the feed. (And I didn't take your question as fault, just eG curiosity)

Because I'm cooking for a restaurant and I don't have "real" SV equipment, I haven't. And for me, my technique is less than a minute of hands-on before it goes in the oven where I can forget about.

I buy mine through 4H kids, so you can call your local extension office and they should know who sells. I pay $13 per regardless of size. Normally works to my advantage.

Don't sweat the rice bran oil - any neutral oil will do. I use rice bran because its trans fat free.

I'm all for technology, but there are some publications that I want to hold in my hand and maintain in a collection, so I was sad to get this email yesterday

As everyone has said, 1 bunny isn't enough, but break it down. On that size rabbit, the two loins could make an interesting app (think seasoned and quick seared, sliced and on a toasted brioche with nut pestolikestuff) and the two hind quarters could go well in a stew-like dish shredded. As to gfweb's question. I have tried every technique, but for sure-fire moist success, I break the rabbit down, season it, then cover it in oil (I use rice bran), and then cook at 225ºF for 6 hours. I do this every day of my life and practically every single night I have customers tell me that they haven't had rabbit that moist and tender ever.

BTW, the substitution on the recipe is kalamata which are really great in that cake too. Every recipe has substitutions for every foraged ingredient.

so eat 'em up!

Starting to get pics back from the shoot yesterday. This is a recipe I hadn't made in years but that I put in the book. I forage Russian olives, pickle them, then work them into an orange almond cake.

...and another photoshoot. Easier to motivate my photographer now that he has his payment.

I've chatted with folks at the cafe many times and use their saguaro syrup, but still haven't made it down. I"m going to try on my vacation in January. I promised Tyler I wouldn't make it into a foodie trip, but maybe I can lure him with the mission.

As much fun as it is to scope, I think it makes much more sense (as was said earlier) to do a YouTube channel. What's the point of making a video that only lasts 24 hours

I'm going to give scoping another try tomorrow at 4 MST. I have a new dish I created today that I think will be fun scoped.

I assume that when I give gifts I'm going to eat some so I use what I would want to eat.

I'm just cracking up. You're actually #3 and orders keep popping in. I hope at some point the publisher wants to see the manuscript

I want to say again - holy cow is Wix.com easy. I've had a long standing fear/hesitance to do web design because of the early days of having to code. Now its so logical and easy. I added ecommerce functions, newsletter email grab, navigating buttons that weren't part of the original template. So friggin' easy!

Ha! Not a fluke but I wasn't going to advertise it til the publisher tells me its sent to the printer. I emailed you just now with the same message. I'm still working on the site but I'm super glad to know it worked! And note the small incentives I included with the purchase Congratulations purchaser #1!

Put up a dummy page today. I found Wix.com super easy to use. HERE

Not sure if this is "a thing" that I don't know about. If you mean, beer kit, I use them regularly. And by kit, I mean you buy a specific recipe that comes all milled and in a bag ready to go. I use Austin Homebrew primarily, and find their instructions the best. I used to use Northern Brewer but found their instructions a bit confusing.

It was a Mexican candy that was like flat tire treads. Both roofs then got sprayed with bronze cocoa butter.

So a note about my question above. My earlier question did play out on this project - the royal icing didn't adhere at one point. I think I figured out why - the surface may have had some loose flour. After that we took a damp towel and cleaned every piece before applying the icing and it worked like a charm including the bumpy drive across town with the house in the back of my SUV.

Here's my house for the year. Went to a Montessori school fundraiser.

and from my agent:

The PS on the bottom refers to my requesting a 1/3 or 1/2 dust jack ala North and many other books that have come out recently. I don't know what the financial impact is, but she approved it so we're going to have it. The other design ideas I've requested that are not too mainstream 1) Photo reference in the index and 2) 2 page photospreads with with text/recipe overlay. Haven't heard on those yet.

I asked a question about photo requirements, and the larger question of - when do we talk to designers...