Sleepless Travels Reloaded

It’s a Friday night and I’m looking forward to a well-deserved sleep-in tomorrow.
I’ve had dinner (fish ball noodle soup…without actually having any fish balls), and I’ve got my rabbit marinated and ready to go for tomorrow.

I’ve had my shower and I’m in my pyjamas.
Katie Melua’s album, “Piece by Piece”, is playing.
I’m reading Earthsea #1.

I’m drinking freshly brewed sencha out of my Bodum Pavina double-walled glass.
The tea goes well with Ray’s mum’s florentines.

-sighs happily-

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I had about 2 glasses left in a bottle of Penfolds red lying around so I decided to stew some meat. I suppose I should have used a redder meat because rabbit’s pretty white really - just like chicken.

I got the game meat shop to quarter the rabbit for me. Probably the grossest thing, when preparing rabbit, is that there are some hairs stuck into that membrane covering the flesh. The hairs are like cat’s hair kinda sharp and liable to getting everywhere. I can tell you my rabbit was one of those browney-grey types. Must have been hard to de-skin it around the neck because I found small downey fur balls stuck around there.

Anyway, I rubbed murray river salt, black pepper, sage powder (which tastes like nothing but I’m still trying to get rid of the bottle) and garlic powder into the pieces of meat. After that I rubbed in some extra virgin olive oil. Then I splashed some balsamic vinegar on top. Lastly, I poured in the red wine, giving it all a lovely purple colour. I’ve shoved in a couple of cloves of smashed garlic too. I’ll go to Central Market tomorrow and get some discount potatoes and onions which I will add to the casserole dish together with the tomatoes and carrots I got tonight at Woolies.

Ideally I’d brown the piece of meat in a cast iron casserole dish, then slow bake it in the oven. But because the most suitable thing I have is this Pyrex bakeware dish with no oven-proof lid I’ll probably do without the browning as I’m too lazy to wash another pot. I’ll have to cover the whole lot well with baking paper to try to seal it in so it doesn’t dry out so quickly.

Oh yeah and 1 rabbit is $8.50 (2 for $15). It weighs about 1.5 kg, I think.

They are selling air-flown from Paris fairy ring mushrooms and chantarelles at the market. It costs about $167/kg!! Think that’s bad? There’s also fresh black truffles - it works out to be $1000/kg >_>
I’ll stick to normal Swiss brown kthxbai.