….is an Aussie saying that has absolutely no meaning and never has, but I was able put it into context as I thanked little Lewis when he handed me 6 bunnies his mum and dad shot and froze for us (well 4 frozen and two fresh).
Yesterday, we drove out to the farm at New Norcia to collect our caravan and boat and bring them back into storage here in Perth. It’s about 140ks each way, through the vineyards of the Swan Valley, the lovely little town of Bindoon (it has a great bakery) and of course the historic monastery town New Norcia.
Pam had made us a yummy lamb stew for lunch so we sat and ate, then Russ went down to the shed to organise the van. He was back about 10 minutes later asking if I had the keys to the van. NO, I didn’t have the keys to the van! Without them, we had no stabiliser bars, no truck mirrors, no way to shut the fridge and freezer and no way to make those last checks we do before we travel. So we arrived back here in Perth with the boat but no van.
It was hard to apportion blame over this one. Russ had the keys in his pocket when we got home from checking it a couple of weeks ago, put them on his bedside table, then I tidied up and put them in the drawer. They usually live in the glove box of the car. Never mind, we’ll go do it all again Friday.
We came home laden with goodies; 6 rabbits, about 10 books, 3 dozen farm fresh eggs and a big bag of some type of citrus fruit for marmalade. The fruit is the love child of a lemon and a mandarin and has characteristics of both-yellow and sour like a lemon, loose skins and segments like a mandarin. It’ll be interesting to see what sort of marmalade it makes us.
Last night I made Rabbit Cacciatore for our dinner. Our rabbits were missing their forelegs, so I had Russ cut each into 4 pieces-2 hind legs and the saddle cut into two. This dish will feed us for 2 nights. I’ll turn the leftover 4 pieces and sauce into a rabbit risotto for our next meal.
- 2 tablespoons oil
- 8 rabbit pieces
- salt and pepper
- 1 large onion, diced
- 3 cloves garlic
- 1/2 cup diced green capsicum
- 300g mushrooms, sliced
- 3 tablespoons tomato paste
- 1 cup white wine
- 1 400g can whole tomatoes, chopped
- 2 cups chicken stock
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup pitted, chopped kalamata olives
- fresh basil leaves, ripped
- cooked pasta of your choice
- fresh grated parmesan
- Heat the oil over medium high heat, add the rabbit pieces, season with salt and pepper and cook turning until all sides are brown. Remove to a plate.
- Add the onion, garlic, green capsicum and mushrooms and cook gently until well softened.
- Add the tomato paste and cook stirring for a few minutes, then add the wine, stir and cook until reduced a little.
- Return the rabbit to the pan along with the tomatoes, stock, dried basil and oregano and cook covered for 1-1 1/2 hours or until very tender.You may (or may not) need to add a bit of water as it cooks and when the rabbit is almost tender, remove the lid and allow the liquid to reduce to a nice sauce consistency(if it isn’t already)
- Add the fresh basil and olives, then serve over cooked pasta topped with fresh grated parmesan.
Tuesday, I got a message from DIL Deb inviting us for a walk around her local Lake Tomato. It was lovely. The little lake is just 1.6 ks around, with playgrounds, BBQs, excercise equipment, seats and toilets along the path. It also has a native tree planting with a walk through it. The lake was full of birds and with it being spring, lots of
chicks as well. We did one circuit, then turned around and did it again the other way.
After our walk, we went to Belmont Shopping Centre for coffee, then some lunch at a local Chinese restaurant. A bit of shopping, a visit to the library, then the charity shops (looking for our New Year’s costumes) and our day was done.
Leah and Blair are away for 10 days, so we are home alone with cat Cosmo, planning all the parties and fun we can have while they are gone!