Our Schizophrenic Weather

Autumn is always a little strange. Last week we were worried about out of control fires. Now we are having rain dumped on us. Lots of rain. I had to change my route twice today because of flooding. This isn't serious, el nino flooding, rather backed up storm drains and the like, which is standard for the first big rain of the season.

I wanted to cook something warm and comforting so I decided on lamb stew. Unfortunately everyone else seems to have had the same idea, so my butcher had already sold out of lamb by eleven this morning. So instead, I roasted a Boston Butt, in honor of the Red Sox.

Here is the recipe:

Make a dry rub of fresh cracked pepper (I use a blend of pink peppercorns, standard black peppercorns, white peppercorns, tillecherry peppercorns, and Jamaican allspice), pimenton, allspice, nutmeg, dried thyme, fresh winter savory, bay leaf, fresh crushed garlic, and sea salt. You can also add a finely chopped salt-packed anchovy, if you have them on hand (which I recommend always having on hand). Lightly oil the roast and rub the spices on. Let sit for at least an hour, preferably overnight.

Put the roast on a rack in your roasting pan and place in the center of a 325 degree oven. When the meat reaches an internal temperature of 150 degrees, strew sliced onions and carrotts on it. Baste.

When the meat has reached 160 degrees, remove it to a board and cover it with foil for ten to twenty minutes (enough time for a martini and to make the salad). Slice and serve. If the pan is not too full of burnt stuff, you can deglaze with cognac, strain and whip in softened butter for a sauce. Salt to taste.

Serve with a red wine. Yum.