heidih

Needing distraction in Pandemic times I advocate a big run up to Mardi Gras. Great ideas in this topic. It is early this year - 16 Feb - so just 2 weeks out. I am all in for being a piglet. Makes Lent almost a relief - ah I am so virtuous (not) So?????

Sure it works for some but I want MY food as I like it and think I just have to sit tight. It is in large part the experience I miss. Connection to farmers at market, picking my own stuff. The man who owns the gardening service I've used forever showed up today to tell me he was giving my place to his nephew who already works here though Jesus he uncle is coming back later in week to clear a tricky bit on the roof he is familiar with. He is not retiring but dividing the types of work they do. They all work their tails off to save for retirement back home in Jalisco. That familiar connection felt good. I asked if the family had lost anyone to the Pandemic and he said no - thankfully.

I was 22 years old and still remember - says something. We had a usual table in the more quiet room so it was always a lovely experience. Piero knew romance was in the air so he was sweetly cordial but not chatty.

I am in the US so minimal appearance as to an actual formerly live animal is played down They are very odd creatures with a fascinating digestive system - oh and those teeth that never stop growing thus the need to constantly munch..

This prompted a memory of rabbit liver with hot pepper jelly at Cochon in New Orleans. An adjacent diner insisted I try a bite. Served on a toast point. Really nice. Should any rabbit I acquire include the liver I'll do that. I called the local upscale market that will order "odd things" and have to check back tomorrow with manager who is off today. Will check price, provenance, and availability. My old notes tell me my first rabbit cooked at home was in the style of a lamb navarin. No reference as to source. As I became a more confident cook I do recall doing it in a rich coconut curry served with rice and peas.

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