14th
Rabbit, run
Sugo di coniglio, w/olives + pine nuts + herb pasta - a recipe!
Serves 4
1. 
Jump/leap/hop at opportunity to obtain 1 rabbit, “fed a protein-rich foundation of…rabbit food/rolled oats…live, whole plant foods including a wide variety of greens, hay, fruits, roots, and tubers” from Renaissance Rabbits, a small (new?) rabbitry in Micanopy. Feel great swellings of pride! It is your first rabbit! Feel not unlike an adoptive parent.
2. Try to get over the fact that OH MY GOD, this could easily be the body of a kitten. Consult saveur.com’s “Easy Pieces: Cutting a Whole Rabbit” and follow instructions as best you can, considering your regrettable lack of cleaver.
3. Remove the interior bits - two kidneys and the rest, which you find bundled within
4. Consider frenching rabbit ribs
for an impressive garnish guaranteed to wow dinner guests. But then count the ribs and decide against.
5. Now that your parts are all cut up
heat some oil in a heavy-bottomed pot and brown each rabbit piece by placing four pieces inside, lowering heat to retain moisture, and covering pot. Repeat, for a grand total of eight browned rabbit pieces.
6. Add a cut up celery stalk, carrot, and garlic (6+ cloves, peeled ‘n halved) to the rabbit fat heartened with, why not, another good splash of olive oil.
7. Once this begins to smell awesome add 3 bay leaves, a cup of red wine and a can of whole tomatoes, which you have — prior to this — puréed. Bring to a boil, then lower the heat, add rabbit parts, season with S+P, and again cover the pot.
8. Drink the rest of the wine while throwing together a pasta dough: 1 cup flour, 3 eggs, pinches of salt, and olive oil, plus a handful torn-up herbs— whatever is growing most robustly on yr window sill. Crank into fettucines. Some time before this, put a huge pot of water on the stove to boil, w/the foreknowledge that — watched or unwatched — it will take forever.
9. Check on your pot au rabbit. Throw in a cup of good black olives. Taste the rabbit. Freak out because it tastes like a boring chicken. Open yr freezer in PANIC and behold the last of your “bacon ends and pieces,” then add this to the mélange. Wonder: was that necessary? Realize you are kind of drunk.
10. Pull rabbit pieces off their bones, or entreat yr relationship banana (or avocado) to do it for you. Return to pot.
11. Cook the pasta in the finally boiling water, which you have salted by the humongous fistful. Toast pine nuts over low heat, on the stove.
12. Remove noodles with tongs, drizzle w/oil, and spoon rabbit sauce over top. Then, pine nuts all over.
13. Fail to photograph. Instead, eat, relish, repeat. In the morning, place the pot’s inscrutable remains into clear tupperware and THEN photograph, even though it looks like nothing/gross and really does no justice.
14. oh well. Congratulations!!!!!!
“You have cooked me!!”
