Emily Kathleen Cooke

I measure the imported rice, squeeze the plum tomatoes and chop them, chop the flat-leaf parsley and rosemary from the garden, the garlic, the onion. I grate the cheese and dice the celery, drizzle olive oil into a heavy casserole, eyeballing the measure. In go the garlic and celery. Dinner will be tomato parmesan risotto and rabbit with white wine sauce. The rabbit pieces are soaking in cold water in a clear glass bowl in the deep stainless sink. I lift each piece out and let it drip, then put it on paper towels I have spread on the granite counter. When all of the bits of the small body are arranged on the towels, like words in a poem, it makes me feel faintly ill to look at them. But I pat them dry as the recipe directs, then add them to the olive oil, garlic, and celery waiting in the casserole dish. I put the lid on (it makes a muffled ringing sound as it slides into place) and turn on the gas. It lights in a blue-and-orange burst and settles into two concentric blue rings. I turn it as low as it will go