One Sunday afternoon...

Sundays are not the best days of the week, or so I usually think. The mornings are fine because you can still linger in bed, let your thoughts fly high and your body lie low and recover from the busy week or Saturday's sport session... But today, seems different - or maybe I am learning. So this afternoon is all about staying in, enjoying the sun and light from within: a bit of meditation (two hours to go to the airport and back - why was it this busy on this long week-end on the road? Wedding and little southern vacation are coming up, thrilled with the prospect of both and so on...) a lot of books and the silly musical keys of Olivia Ruiz's album. Her good humor and smart lyrics fill the apartment and dance outside our window, up in the trees of the garden where birds make a grateful crowd under the careful eye of the occasional Big Cat (capital letters, he's the master of the park).

After having let them rest for way too long in those boring moving boxes, the cook books are finally peeking out and finding their place in the apartment and back to the kitchen stove: the sweet smell of white wine and mustard is pervading the air and the rabbit meat, sweet and sharp at the same time - and welcoming for tomorrow's guest, I hope.

Finally, the time has come to sit back and relax, as they artfully say in airplanes... One sunny Sunday afternoon, like no other.

Mustard rabbit

INGREDIENTS

-4 Rabbit thighs

-Mustard

-Cream

-White wine

-Salt, pepper (to taste)

-4 onions

-4 cloves of garlic

HOW TO

-Start by browning the meat with a little oil over high heat - keep an eye on it or else you may burn it!

-Then take the meat away, finely slice the onions and the garlic and let them soften in the oil and meat fat.

-In the meantime, take the best mustard (Dijon?) you can lay your hands on and smear the meat, rub it in, literally.

-Put the meat back in the pan over the now softened and golden onions and garlic. Add a glass of white wine (if you prefer leaving the alcohol out, you can pour a glass of water or stock possibly...).

-Cover and let it bubble away until the meat is cooked through (undercooked rabbit meat is vile, don't go there...) and the lovely smell tells you it is time to leave the rest until the next day!

-The day after: heat the meat through and add a couple of tablespoons of cream, making sure to mix it well with the mushy onions, garlic and mustard gravy.

This dish is lovely with plain rice that will greadily suck up all the juices and provide some grainy texture.

Source: hubby's aunt and uncle.

Credits: TheDaydreamer (via iPhone and touched up with iPhoto)