heidih

Like the pine needles and eucalyptus I am surrounded with here, rosemary can be woody and slow to break down. Too much can affect compost chemistry and inhibit plants when used in the garden Unless you can pre chip it and have plenty of other more usual compost material to mix in - I'd go easy with it.

Totally get what Steven said. "A little dab will do ya". I will admit to gently brushing it along smelly dogs I watched when bath not an option just to the the funk away. I sometimes put it under or gently pressed in a bread before bake or roast chicken or pork with some sprigs Point being - if ya have it fresh drop the rock on the prunings. https://www.youtube.com/watch?v=o6F4GtyRfto .

Exactly - the point Nancy maade was that she will always have fresh - so pruning trimmings are just "adios". Does bring up great rosemary uses for us with prolific ones. Have at it. I do not see a dedicated topic.

OK well that makes sense. I mean taste is the bottom line.

Oh Little Smokies. Never had them in that prep - just meatballs. When gramps was stuck with all the kids it was about all he could scrounge for dinner. We liked them (grandma at work as high rise cleaning lady - the parents - I have no idea what they were up to) I am always fascinated by @Shelby fry then IP - but the crispy texture survives? I have no IP so I only know what I read.

Speaking to the sockless peeps - my friend was shocked when she had new carpet installed and they told her NOT to go brfoot in the house. You can clean dirt on carpet, but oils from human skin - not so much.

Ok so typical Korean seasonings. The pre-cook makes sense. I like chewy but they can cross the line.

Cheese is protein as are beans = actual food. I am hoping for decent avocado prices tomorrow. They were selling the in house guac the other day but I prefer to moosh my own.

Ummm it is a pretty strong smell. We use rosemary at funerals, pinned to everyone's lapel. Rosemary for remembrance. Does linger in the sinuses.

ABTs? The Korean gizzard entice me. Flesh it out?

This will certainly be a different kind of year on Feb 7. I am not a football fan but I do enjoy seeing what indulgent munchies people come up with. Or will this be a nostalgia comfort food year? Plans?

Nice! I confess that when I heard fennel I had visions of rabbits hopping in the field munching wild fennel that would flavor their meat.

And I see them here trimmed to Christmas tree shape (complete with decor) - but I prefer the wild style. It is a beautiful plant and for me at least and for our pollinators the flowers are a plus and you lose them with poodle cuts. One of the few things I have strong opinions about

If it is taking up too much space I'd give it a good prune (not a haircut) and let the trimmings go. A you noted, it is healthy and you will have access to plenty more. It is a strong oily herb and forcing a use you don't need or want, to me, not something to worry about. I do love the adorable purple flowers sprinkled in dishes if the bees will give you a shot at plucking them. .

When broccoli is a "baby" it looks like a mini version of its adult self. The other one is a hybrid /cross with a different growth habit and taste. However, since true baby broccoli is rarely for sale the terms are used interchangeably by many for the latter. I hav grown both and like them in different ways.

The Germans I grew u with always expected shoe removal. My Japanese neghbors do ot ask but seem to figure you will do as they do with the shoe cubby as a hint by the front door. As @chromedome notes e do have a different climate here and there is also the trend/habit in recent years of going sockless. Also for women not to wear stocking with their heels and dresses. Personally I've broken several toes hurrying around doorways and I can be a klutz so it is shoes for me.

I think "unsightly collapse" is just a bit harsh. Looks great. I think there is a teeter totter fulcrum point between taste and looks. I tend to jump on the taste side.

Agreed - I like the contrast. Some Euro rabbit recipes blend the liver in the sauce which is fine but I appreciate contrasting textures. Hope someone does. it. OMG I looked at some of the on line prices. I may have to go with my butcher. Still in contemplation mode.

Cool Whip is its own category. On a tough day with a bare freezer it stands in well for ice cream when still semi frozen.

I did look in the late 50's Betty Crocker cookbook and this recipe was the only one. However I found it amusing that the last line invites you to mail Betty Crocker for more rabbit recipes. So they must have tested and published something.

As long as your freezer is not suffering from Pandemic "Freshman 15" I think the dishes like jambalaya and gumbo are excellent candidates for a now & later feast. I am linking our dear late @Pierogi eG blog which she did during Mardi Gras 2011. Roberta did King Cake early on and jambalaya later in the week If time permits a fun read overall sprinkled with her special humor. https://forums.egullet.org/topic/137499-eg-foodblog-pierogi-2011-rollin-the-bon-temps-on-the-left-co/

Domestic rabbit. Innards included.

through to the met department manager at the upscale market about 3 miles away. He can source it. Orer Wed, arrive Friday. Whole w/o head. $16/lb. Definitely more than the Asian market. Fresh not frozen though.

Look - eat? sort of a take on irresistable. Is the crunch the snap in the skin or the inside forcemeat?

Yes he is great, https://honest-food.net/wild-game/rabbit-hare-squirrel-recipes/