Make sure to shake the bottle well before every use. Keep it there until it is no longer getting any more of the stain. Repeat this process until the stain is gone. Make sure to use a new absorbent pad every time.
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One-sentence summary -- Lay the drape on a flat surface. Mix 1 part glycerine, 1 part white dish-washing detergent and 8 parts water to make a wet spotter and store the solution in a plastic squeeze bottle. Dampen an absorbent pad with the wet spotter. Cover the stained area with the absorbent pad. Flush the affected area thoroughly with cool water.

After you've let the carcass cool down sufficiently, you can start breaking it down further and preparing it for the stew pot, skillet, or the oven. The first thing to do is to carefully go over the carcass and remove any undesirable bits of sinew and fat with your knife. Rabbit fat doesn't taste particularly good. A lean meat, rabbit is generally best prepared as clean as possible. The skin comes off quite easily during the dressing because of a fine layer of silverskin that coats the meat. This is ok to leave on if you want to fry up your rabbit and crisp it up, but it's usually better to take some time to remove it. Peel the silverskin off carefully with your knife and dispose of it. Rabbit legs, especially the back legs, can account for up to half of the meat in a rabbit. It's one of the most-desired parts of the meat, tender, rich, and delicious. To remove the front legs, run your knife along the ribs of the rabbit, up from under the front legs. They're not attached by bone, which makes them quite easy to remove. To remove the back legs, splay the carcass on its back and bend the legs out to each side to expose the connecting joint. You might need to use your knife to scrape alongside the pelvic bone, between the leg and the pelvis to expose it. Use the point of your knife to separate the joint and pull each leg free. Because rabbits are small, this step is commonly skipped among people preparing rabbits. If you've got a big one, though, separating the meat from the torso beneath the ribs (this is the bacon of the rabbit) from the loin, the meat running on either side of the backbone, can yield delicious individual cuts. To remove the belly meat, flip the carcass on its back and trim the thin meat from the back, near the pelvis, forward to the ribcage. The point at which the meat gets slightly thicker and darker along the backbone is the loin. To prepare the loin, it's usually common to leave intact, and separate from the ribcage by chopping through the backbone where it meets the ribcage. You can also just bend the loin backward from the ribcage with a firm twist to break it. The ribs can be saved for the stockpot, if you want, or discarded, since it contains very little meat. There's nothing that shouts hunter more than a whole rabbit roasted over an open fire on a spit. Don't want to go to all the trouble of breaking the carcass down? Don't. If you've got an especially small rabbit, it can be much easier to leave it intact and cook it up as one piece, rather than breaking it down into extremely small pieces. Alternatively, it's also common to do a super-quick half-breakdown by chopping through the backbone right where the ribs meat the abdomen, separating the rabbit into essentially two pieces. This is an excellent way to braise the rabbit, or use it as a base for soup. onsider brining the meat to remove the gaminess. If you're interested in trying rabbit, but aren't a huge fan of its particularly gamey flavor, bringing the rabbit in a salt-water overnight can do a lot to soften the flavor and make it much similar to chicken. Use 1 tablespoon of salt for every cup of cold water you use to create the brine, then soak the rabbit in a covered bowl in the refrigerator overnight. However you choose to cook it, it'll be delicious. Consider adding crushed red pepper, chopped basil or oregano, and crushed garlic to your brine to kick things up a notch. ! Rabbit is lean and gamey, a delicious alternative to more common grocery store meats, especially when cooked properly. It's perfect for stews and for frying up as an alternative to chicken, though there are lots of ways to cook rabbit: Cook Italian-style rabbit. While we may not think of it as traditional "Italian food," rabbit is commonly enjoyed in Italy, stuffed with fragrant spices and simmered in tomatoes and red wine. It's delicious and unexpected. Make roast rabbit. Marinade your rabbit in a mixture of mustard, olive oil, and black pepper and brown the pieces in butter to create a nice crust on the meat. Finish the rabbit by roasting at 425 F for about ten minutes. It'll be tender and delicious. Slow-cook the rabbit in a crock pot for 6 hours for super-tender eating. Add vegetables like carrots, onions, water chestnuts, and whatever else you like with some water. Thicken the sauce with a slurry of sherry and cornstarch in the last 45 minutes. You've got to try it.
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One-sentence summary -- Remove fat, sinew, and "silverskin" with a boning knife. Remove the legs. Consider separating the belly meat from the loin. Keep the rabbit whole for roasting. . Cook the rabbit and enjoy

Don't get overwhelmed by a class presentation or a long paper. Remember that you don't have to finish a project in one sitting. List all the different steps you must complete to finish the project. Make a schedule that forces you to finish one small piece of the project per day. For a paper, you might read and summarize one source on day one; another source on day two, a third source on day three; synthesize their arguments on day four; outline your argument on day five; integrate quotations from your sources into your outline on day six; write your paper on days seven and eight; rest on day nine; and revise on day ten. If you want to stay motivated in school, you need something to look forward to. Bargain with yourself: if you study for two hours, you can watch your favorite TV show at 8:00. If you get an A on your paper, you'll take the whole weekend off and just relax. Remember that nobody can work all the time. Give yourself a little time off when you deserve it. If you don't meet your goals, keep yourself to your promise. If you goof off on social media for half of the two hours you were supposed to be studying, don't let yourself watch your favorite TV show! If you don't achieve the work goals you set for yourself, give yourself a punishment. You'll work harder during the week if slacking off means you can't go to the movies with your friends over the weekend. Spread the news: you're setting a high bar for yourself. Tell your friends, your parents, tell everyone you know that you plan on bringing your English grade up to a B by the end of the semester, or that you're going to ace the chemistry test. By telling others about your goals, you will work harder to avoid the embarrassment of failing to meet those goals. If you work your best and still fail to meet those goals, don't be discouraged. Redouble your efforts. With hard work and time, you'll meet your goals.
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One-sentence summary --
Break large tasks into smaller ones. Reward yourself. Create consequences for yourself. Be vocal about your goals.