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More Inspiration
August 29, 2013
Salted and Styled’s Cooking Class: Rabbit Butchering
By Libbie Summers Photography by Chia Chong I remember watching my Dad and Grandpa Gibson clean and butcher 20 to 30 rabbits at a time after a long day of hunting on […]
March 14, 2012
please pass the salt
It’s a known fact that salt figures greatly in all things, especially in seasoning conversation and supper. The following is one fact that is not so readily known that I picked up from a great Southern lady who happens to be my neighbor: Certainly, the salt is on the table with the pepper. We taste our food first, and then we ask for the transfer that originates from the left and travels right. It never arrives from across and don’t you sneak a shake prior to answering the call.
October 5, 2012
bunny fricassée
If you are feeling any childhood strings of sentimentality when it’s time to roast a rabbit, consider employing the French language.
