heidih

Link to discussion on her husband's Toast Dope. I think we all need to make up a batch.

She was a kind, smart, generous bright light. Hawks always make me think of her.and now will give me pause as they soar.

Wow that is a beautifully burnished bunny. Such a lean meat I'd be worried but I think @Duvel showed us rabbit on a spit with that enticing color. Much to learn.

The restaurant I mentioned closed in 2019 after 46 years but this description from their last night caught my attention. Anyone? Her companion receives a special dish of coniglio, rabbit meat rolled and pressed — dark meat on the inside, ringed by white meat — sitting on potato puree and a ring of dark demi-glace. Selvaggio knowingly offered them a glass of Nero di Avola, a Sicilian wine.

I've subbed in mango on occasion - similar texture when ripe andand ha that sexy fragrance. Good luck sourcing.

I look forward to this as I have not cooked rabbit since the early 80s when it was in every market. I think it was a time when taking French cooking lessons was a thing and fine dining classic French restaurants held sway in Los Angeles. As I recall my first dish was at Valentino (Santa Monica, CA) so Italian but not a hunter's style. A red wine sauce was involved. My first attempt must have been from Volume 1 or 2 of Julia's Mastering the Art of French cooking. I have notes somewhere - a cold dreary day here so hunting is on (for recipes). We never ate rabbit when I was a kid but that was probably for availability related reasons and the fact that dad brought home mostly beef from the plant.

That neon green dessert reminded me of Hawaiian rainbow dessert - very popular in the Hawaiian Japanese community where I lived for some time https://www.justapinch.com/recipes/dessert/other-dessert/hawaiian-rainbow-jello.html

Ah a comforting smell I could have used for inspiration today. Beautiful!

What is the salt science thinking?

I can't hear or see Grape Nuts without thinking of Euell Gibbons. Spokesperson thing aside he was a great writer about wild foods.

We are an unruly bunch.

Methinks that is a plastic honey bottle. I do this often . I store baked goods in the non-functional MW which is built in above the wall oven. Suddenly a room away I smell gingerbread or cookies. When the nasty ants got into the MW I started using the oven which has a better seal. Scorched some stuff and melted some plastic. Luckily I store my heavy sheet pans in there pre-lined with foil.

How did you treat the quinoa before the bake?

Oh @weinoo My groan probably scared the squirrels and I had to avert my eyes from the text.

@Ann_T Oh my! Your icing squiggle is exactly what us kids aimed for when we baked the Pepperidge Farm frozen ones. Their icing packet was not as generous as your lovely browned butter version.

I think that was a time when we were conditioned with bigger is better. Almost as if the large corps were a trustworthy patriarch watching out for quality. Fleischmann's margarine - the green box with the unsalted version was the prescribed fat when I transcribed the Euro pastry recipes. Occasionally hard to find versus the gold salted box. We hoarded it. The Fleischmann's yeast I grew up with which is not shown that I can see, was the foil wrapped cubes in the refrigerated section. Same yellow and red logo.

I think there was a time and geographic area where they rivaled zucchini recipes. The glut! The old is "new thang.

@Shelby Potato leek soup is my dad's favorite. I prefer it with mushrooms but without s still comforting and delicious. We used as much of the green as seemed tender and as @rotuts noted, kept discards for stock. .http://www.marshallsabroad.com/market-inspiration-leek-and-potato-soup/

Some bozo put the Angostura bitters in the fridge and rim must have been gunky. Pliers can be your friend with gentle application. Bottle now in pantry after wipe down.

Oh and the conjoined 'taters call out for a potato ball treatment like Pommes Parisienne

The little holes? Just some bugs tasting. Paring knife will flick the divot out like potato eyes.

I resorted to a west facing bathroom with a very small window and 3 good sized heat lamp bulbs in the ceiling. Quite cozy in there. Tet driving oven light as well but it is 50F in here..

Did not ant to hit "like" cuz of illness aspect, but the food preps all appeal.

Really cold here (45F). The no knead I made before bed is staring at me comatose. Miss my gas oven.

@KennethT Great healing! Burns are in a pain class by themselves. Young med students often sent to sit with burn patients to get the understanding.