> > She said that she was moving back across country.
> Logical reason.  

I suppose. Who knows why one would get rid of an
appliance that works perfectly fine. One could
ask Lilli as well. Speaking of which, her only
thermometer worked only with the iPhone 6, the
one that got wet and died. Her son has an iPhone 
6 and wanted a thermometer, so she sent it to
him. Problem is that it won't work unless it has
been calibrated using the probe that came in the
package, which she threw out, thinking she'd 
never have to use it again. Not that the kid will
get SARS isolated in his cabin in Tahoe, but ... . 

> > > I started sewing masks, but realized as a quilter I don't keep elastic in
> > > the house.  Fabric yes, elastic no.  Ordered that off Ebay and when it gets
> > > here I can start sewing.
> > Are there standards for fabric thickness
> > and what have you?
> 1/4 to 3/8 inch thick elastic, cotton fabric.  I'm using cotton flannel as
> a liner.  Anything is better than nothing, but you can wash cotton.

Viruses don't live all that long on environmental
surfaces, but if you're squicked out about your
mask, you can rinse it off and/or spray it with
alcohol.

Rabbit stifado
categories: New York, game, main, Greece
servings: 6

3 1/2 lb whole rabbit, separated into
- 4 leg-thigh joints and 2 loin pieces
salt
freshly ground black pepper
3 Tb olive oil
2 md red onions, sliced
2 cloves garlic, peeled and sliced
1 1/2 c Cabernet Sauvignon
1 c mavrodaphne or ruby port
14 1/2 oz chicken broth
1/8 ts ground allspice
1 bay leaf........!
1 cinnamon stick..! tied in a bundle of cheesecloth with string
3 cloves..........!
1 1/2 c pearl onions, peeled
2 ts butter
1/4 ts sugar
diced fresh tomatoes, for garnish (opt)
fried onion rings, for garnish (opt)

1. Season rabbit with salt and pepper to taste. 
Coat the bottom of a large ovenproof saute pan or 
casserole dish with 2 Tb olive oil. Place over 
medium-high heat, and brown rabbit on all sides, 
8 to 10 min. Brown in batches if necessary; do 
not crowd pan. Remove rabbit to a platter.

2. Add 1 Tb olive oil to the pan. Add red onions 
and 1 pn salt. Saute over medium heat until onions 
are slightly wilted and begin to brown, about 
4 min. Add garlic, and stir. Add wines and stir, 
scraping bottom of pan. Raise heat to medium-high, 
and boil until liquid is reduced to about 1/4 c, 
20 to 25 min.

3. Preheat oven to 375F. Add rabbit to pan with 
any juices from platter. Add chicken broth, 
allspice, sachet and black pepper to taste. Bring 
to boil, then remove from heat. Cover pan, and 
place in oven. Let rabbit simmer for 40 to 60 min; 
while it is cooking, prepare the pearl onions.

4. In a skillet or saute pan over medium-high heat, 
melt 1 ts butter, and add the pearl onions. 
Sprinkle with sugar, and saute, shaking pan or 
stirring, until onions are golden brown on all 
sides, 5 to 10 min. Set aside until ready to use.

5. When rabbit is done (the meat will give easily 
when pierced with a fork), remove it to a serving 
platter and keep it warm. Place pan on stove over 
medium heat, and add the onions. Bring the pan 
liquid to a boil and whisk in 1 ts butter. Check 
for seasoning; add salt, pepper or mavrodaphne, 
if desired. Ladle sauce over rabbit. Garnish, if 
desired, with diced fresh tomatoes and fried 
onion rings.

Adapted from Jim Botsacos, Molyvos, Manhattan
by William Grimes, NY Times 10/29/97