The most important thing is to not allow whats happening around to get to my head too much. Thats the safest thing to do after all. Do that, and nothing will be able to stand in your way, inconvenience you or upset you.
Rapid Rabbit jumped towards with it teeth bared, but I just slashed it diagonally with Durandal. See? If you take the calm and collected approach to the fight, there will be nothing that will be able to stand in my way, even allowing to seize victory without having to rely on Overwhelming too much.
After suffering a direct hit from , the monster changed the course of its actions and this ti opted for charging towards Roxanne, but even that attempt has failed, because she shifted her upper body slightly to avoid the incoming attack and then imdiately countered with a fast spinning slash. That attack alone was enough to send the Rapid Rabbit flying backwards. Needless to say, its attack did not even reach her. I always thought that Roxanne should be kept as far away from the frontlines as possible since she does not have my levels of DPS, but even against a Floor Boss wielding overwhelming speed, she was still able to hold her ground. It is not that she is in danger here, she is the dangerous one! With her in the front and in the back, this guy is already as good as dead!
GHYYYYYYYIIIIII!!!!!
It scread as it took another hit from Roxannes Scimitar and switching its attention back to . Sorry buddy, but now that you have taken so many hits, this next one is bound to be the last, so prepare yourself!
I used Overwhelming to slow the Rapid Rabbit down, and then unleashed a flurry of attacks on it while it was completely defenseless and at my rcy, or rather, the lack of it. There can be only one conclusion to it then: it falls onto the ground and disappears in a puff of green smoke, leaving behind another piece of Rabbit at.
Now this should take care of all the ingredients we need, right, master? I am so looking forward to our breakfast today.
Sa here. By the way, how exactly should we cook the Rabbit at to get the most out of its flavor?
I asked Roxanne as she picked up the leftover Rabbit at from the boss.
Rabbit at is pretty versatile in that regard, being able to be prepared in a variety of ways, so the more appropriate question here would be: how would master like it to be prepared?
Well Even though she asked that of , I cannot really answer that since I have never cooked rabbit at before. She says that there is a myriad of ways po prepare it, but which one would be the correct one? You might think that this is a pretty trivial matter, but to it is actually rather important. My mother died when I was a very young lad, so throughout the most of my life I had to learn how to cook, since my father was an asshole who could not prepare even the simplest of als even if his life depended on it.
At first most of my attempts always ended in a culinary disaster one way or the other, but gradually, throughout the systematic process of continuous trial and error, I finally learned how to prepare pretty decent als. But that was back on earth, where I had the modern technology that made the entire process that much easier, as well as a virtually limitless pool of ingredients I could choose from. But here, things are going to be a tad bit more difficult. Not only do I not have access to all the tools I was so getting used to handling, but the supply of ingredients is also heavily limited, aning that if I want to make sothing truly tasty or exquisite, I will have to rack my brain pretty hard to achieve the desired results. The only saving grace is that this ti around I am sharing my house with soone who also is able to cook, and she is more than willing to help prepare the als, so at the very least the entire work will not be riding solely on my shoulders.
That being said, throughout all those years where I had to cook for myself, I never once had to cook rabbit at, or any kind of Japanese wild ga for that matter. I know that it is generally said that pretty much all kinds of at can be prepared in the sa way but with different tweaks to them, but since this will be my first ti doing sothing like that, I would like to know for sure how should I prepare it in order not to let a perfectly good piece of at to go to waste or beco heavily underutilized, forcing us to throw so of it out.
Hmm. In that case, how about preparing in in a Shema-yaki style?
Shema-yaki style?
Since she used the word yaki, then I am assuming this will have sothing to do with frying the at?
Yes.
And how exactly does that work?
Basically, you just slice the Rabbit at and wrap it in Shema leaves before frying them.
Okay, sounds easy enough. What about those leaves? Are we going to have to buy them?
I think that will not be necessary. The Shema plants we planted in our herb garden should be sprouting about now, and there should be enough of its properly developed leaves to be harvested.
Roxanne explained to . Recently, I noticed that she has been taking more initiative when she was talking with , not limiting herself to only offer explanations for the myriad of questions that I was throwing her way on a daily basis. It is a very good thing, and I sincerely hope that she will continue to do so even more in the future.
Sounds good. Let us prepare it in this Shema-yaki style then.
All right!
This is the first ti I have ever heard of such a dish, but since it is sothing recomnded by Roxanne herself, then there is no way for it to be bad, so I agreed to her suggestion before she changed her mind. Personally I enjoy eating grilled at to a great degree, so I cannot wait if this Shema-yaki is going to be on par with what I used to know in Japan. Well, of course it will not, but who knows, maybe I am in for a pretty pleasant surprise?
After we finished hunting for the Slow Rabbits, we briefly went to the town to buy bread and so vegetable that would be served together with the at for our breakfast, and then we went back ho.
While Roxanne went to the garden to gather all of the herbs we would need, I took it upon myself to do so preparations with the at. First things first, I took the Kobold Knife that dropped from one of the Kobold Kampfers as a rare drop and whacked the at with its blunt side for a minute or two. I do not know if rabbit at is the kind of at that has to be tenderized before it is actually cooked, but this thod seems to be working for other kinds of at like chicken, beef or pork, so it should probably be fine. When I was just about done with that task, Roxanne went through the door, carrying the herbs in her hands.
Done gathering herbs from the garden?
Yes. Thankfully, Shema is a type of herb that sprouts pretty quickly, so I had no trouble gathering as much as four servings worth of it. But I think that we should still wait with harvesting its roots and other things we planted, just to make sure that they all had enough ti to mature properly.
Oh, so we can eat the roots as well?
Looking at these Shema leaves from up close, they kinda look like giant ginger leaves. Who would have thought that we are going to have herbs like that in our garden? So, based on what Roxanne told earlier, we are going to be wrapping those leaves around the at and then fry them, correct?
Yes, the roots of the Shema herbs are primarily used for the purpose of masking the ats bad sll. It is one of the most commonly-used herbs around here. Ah, and before I forget, I also happened to sharpen so skewers while I had a mont of free ti. We can use them to hold the leaves wrapped around the at together and prevent them from falling apart when the at begins to fry.
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