Spiced Rabbit with Peppers, Thyme, and Ginger

. rabbit  

i picked up a rabbit at the farmer's market on saturday after realizing i hadn't had rabbit
in a few years. its a treat i really enjoy, albeit rarely. and since fall is well underway in
these parts (thankfully), a lovely warming braise seemed like a good idea. rubbing some
garlic, ginger, allspice, and thyme into the meat would bring great flavor. and cooking it
alongside a little dry cured sausage, roast red pepper, onion, chicken stock, and cider
wouldn't hurt either. in the oven for about 2 hours, and then out comes some really tender
rabbit. carefully remove the rabbit and then mash up some of those super soft onion and
peppers. keep cooking all of those vegetables and broth down until nice and thick. then
pour it over the rabbit and serve with some braised red cabbage. 



Autumn Chuck Roast and Blue Hubbard Squash

cooler weather means the oven is now in fair play. first time since about may. perfect
for fall roasts. like this chuck roast. seasoned liberally with salt, pepper, and unsweetened
dark cocoa powder. then wrapped in foil and tossed into a slow oven for hours. how many?
the longer the better. hell, overnight if possible. after its done, let it cool on the counter top a
bit and jack up the oven to 400F. toss some slices of blue hubbard squash in olive oil and a
little salt. roast until nice and tender. set aside. pull off a little meat and toss it in some heated
tomato sauce. add to the squash with a little green pepper on top. and go eat it outside just as
its starting to get chilly.