So I called Milo as I was leaving work on Friday afternoon, just to check in and see if I should stop at the store to pick anything up for dinner. He said no, he already bought some AMAZING groceries. Of course, it remained a secret until he arrived home and pulled these out of the bag.

We had a lot of fun preparing dinner, and eating as we went. I think one of my most favorite kitchen gadgets is our salad spinnner. It really saves the day, and lots of paper towels. The parmesan is aged 36 months and was so great. This was just some prep work, because we actually ate the salad last.

A pre-appetizer of green olives kept me happy while Milo did the hard labor of opening the oysters. I say hard labor because we didn’t really have a clue (thank goodness for you tube!) but managed to get them open with a screwdriver and paring knife.

 A squeeze of lemon and we slurped them up!

For the salad Milo cooked up the liver in a pan with some butter. This is tricky because we definitely didn’t want to eat rare liver, but it is so easy to over cook them. I think he did them perfectly. The fresh and sharp taste of the rucola, tomatoes, and balsamic dressing were a perfect pair to the rich (rich) rabbit liver.

For wine we had a very nice sauvignon blanc, from Ribbonwood, Marlborough New Zealand.