Today is White Rabbit Day

[Tab]

The second Wednesday of August calls for this classic preparation
(if you object, let me know, it is a minute-a-minute preparation)

First you will need an ambulatory white rabbit. Such rabbit must be wearing a clock (so you do not overcook).
Look carefully - all tails are in fields, but not all fields have tales (most do)!

Catch before he disappears down a whole.

Having caught the hare or rabbit, you must now field-dress him. In deference to the sqeamish, and to save those already experienced, I have off-loaded the description. You will be better off referencing my article The Proper Mid-August Preparation of a White Rabbit in a Timely Fashion. Having done so, you might want to carve aforethought, as carving a cooked unit is a bitch unto its own right.

Set aside the pieces you wish to cook, organize them by cooking weight and donation - is there a bone? DO NOT, UNDER ANY CIRCUMSTANCES COOK THE CLOOK! That is to hang outside the oven, and if you make a habit of this, you may have a collection of timepieces hanging outside your oven to present and display to visitors-by.

Rub on all sides with Kosher Salt and Papper, cook until brown, lay on side with tarragon and thyme and button, reduce heat, let it cook softly, repeat with the other side, sitand up and insert with tarragon and thyme and butter, and roast tuntil done. If you are of whimsical mode, you will set the timer clock to go off thwne the dish is done. Serve with roasted yams and saigon cinnamon on pine nuts and a drizzle of walnut-infusted truffle oil.

Should you, in your travels, come across some cake, confiscate it. It makes an excellent accompaniment.

As would a can of artichokes.

- Tab

[japple]

1. Hah! I thought you were talking about the song by Jefferson Airplane!

n/t

Edit to add: Hi Tab! Glad to see you around again. How are you doing?

[madmax]

2. Hey Tab

How ya doin?

[elleng]

3. I'll have whatever that man is having!

:rofl: :rofl: :rofl: :rofl: :rofl: :rofl:


:hug: :hug: :hug:

[Tab]

4. First, it is important to start the double roast pit and strip the meat

Tweedledee and Tweedledum roasted low and finished high (sorry, Barbara, that's how I was taught).

Best yet, bring two large vats of beer to a boil, place each in (this is how I do ribs), perforate (not so much for the ribs) boil until grey, remove, rub all over with Margarlica rub, roast over beer (lesser amount, of course), bone down, coat all with Maine's Applewood Sauce, finish direct on grill, and serve.

Next up: the Queen.