LARD HAT

Check out the sleek elegance of this rabbit. I’m making Coniglio alla Cacciatora, an Italian dish with white wine, tomato, fresh herbs, garlic, and this friendly little fellow, all chopped up. They sold it to me with most of the organs still inside; since I didn’t know what to do with them, I threw them out. 

With the way things are going, we’ll be eating anything we can get around here before too long. 

Greetings from the collapse of the euro! And have a nice Tuesday.