Vacation Day
Many of you probably have PTO – Paid Time Off. This is what many companies give their employees to use for sickness, vacation, etc. You probably haven’t put any thought into it, but I don’t get Paid Time Off… actually, I don’t get Paid Time On, either. Somehow, I ended up writing for a non-paying gig like this (sigh).
Anyway, with the elections coming up quickly the news cycle has slowed considerably. Besides a few stories that I consider pure distraction, only Joe Biden’s ominous speech warning us that election questions will not be tolerated is worth mentioning. So, I’m taking the day off…
I’ll publish again on Tuesday morning (the day of the election). And don’t worry, I’m still going to give you your Friday joke and recipe (that’s why many of you follow anyway, right!)
StressFreeBill
As always, our Friday editions include a joke and a recipe - have a great weekend!
STUPID JOKE of the WEEK
Q. What did the fish say when he swam into a wall?
A. Dam.
Want something different? You’ve gotta try this! If you have trouble sourcing the ingredients, go HERE to have them delivered (Unfortunately, I make no commission on this recommendation… sigh…)
And now, for something a little different…
RECIPE: RABBIT FRICASSEE
Prep time: 20 minutes
Cook time: 1 hour
Serves 3-4
INGREDIENTS
Whole Rabbit
QTY 3-4 lbs.
Butcher Salt and Pepper, to taste
Olive Oil
QTY ¼ cup
Thinly sliced onions
QTY 1 cup
Thinly sliced red peppers
QTY ½ cup
Herbs de Provence
QTY 1 ½ tsp
Garlic Cloves, diced
QTY 4
White Wine
QTY 1 cup
Chicken Broth
QTY 2 cups
Canned Crushed Tomatoes
QTY 1 cup
Fresh Thyme Sprigs
QTY 5
Kalamata or Mediterranean Black Olives
QTY 12
Fresh chopped parsley
QTY ¼ cup
COOKING
DIRECTIONS
Using a cleaver or large chef’s knife, cut the rabbit into 8 pieces and season with salt and pepper.
In a medium cast iron or enameled braising pot, heat the oil over medium heat and sear until golden on all sides. Remove the rabbit and place it aside.
Reduce the stove to medium heat and add the onion and red and green peppers to the braising pot. Add garlic and herbs and cook for a few minutes stirring often until vegetables are wilted.
Using a whisk, add wine and broth, scraping the particles from the bottom of the pan. Add the rest of the ingredients except for the fresh parsley.
Reduce heat to medium-low and cover. Simmer for one hour or until tender.
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