I have a little farm on the outskirts of the city where I raise chickens and meat rabbits. My troop consist of DH, two Conures, three green Cory's, five BR hens and a pair of breeding rabbits. I like to sail and windsurf on the local lake in the summer and sew in the winter. Love to tinker and fix things.
My favorite things to cook
Breads, homemade pasta, rabbit sausage and sweets of all kinds.
My favorite family cooking traditions
Rabbit "medallions": Debone a rabbit so that you end up with a 12" by 14" rectangle slab of meat. Lay ham slices on slab, followed lengthwise by rabbit sausage links and pepper wedges from the garden. Roll up from long edge. Wrap with bacon and tie with butcher string. Skewer through roll close to strings. Cut into round steaks. Sear in olive oil. Add wine, boullion and rosemary. Simmer for at least an hour. Remove string and skewers before serving. Serve with rice or homemade pasta. Takes most of the day to prepare but well worth it! Makes about 9 medallions.
My cooking triumphs
Has to be deboning a rabbit without leaving any holes in the meat along the backbone (and not cutting myself!).
My cooking tragedies
I once tried to make a Pecan pie for Thanksgiving. The pecan top layer never firmed up and the pie was a soupy mess. Also my pie crust is always a tasteless disaster, so I've learned to use biscuit dough rolled thin in place of crust. Prick it a lot and bake before filling.