Rabbit Pie

Rabbit Pie

I’ve been sitting on this recipe for almost a week, now, not because there’s anything wrong with it, but because I haven’t quite been able to figure out how to make it work for this space.

Here’s the problem: last week, with Easter close at hand, with Elizabeth’s post about carrot soup newly live, and with my recent enthusiasm for savory pastry, I made the decision that my next post here at Twice Cooked was going to have to be a rabbit pie. It appealed to my sense of impropriety — a rabbit for Easter! — and it appealed to my sense of propriety, too — a classic early-spring meal, timed just right for the early spring.

Carrot and Coriander Soup, Not Once But Twice

When I lived briefly in England, more than ten years ago now, I used to love a wonderful Carrot & Coriander soup. It was bright and light and warm, like spring and fall in the same bowl. And it was everywhere: in the pub, at the sandwich shop, in cartons in the grocery store. And everyone made it well. At least, in my memory they did.

I miss it, on and off. I never see it on menus over here. I never see it in recipe books. I don’t know why my carrot soup hasn’t translated, when potato & leek is so common but so much less interesting.