Some people get spring fever. I have a temperament more akin to that of a squirrel, so I get fall fever. My whirlwind of insanity continued this weekend; I present these photos as my evidence.
Smoked Rabbit: Positively delectable. I promise, if you had smell-o-picture, you're mouth would be watering. I butchered these rabbits on Sunday and smoked them a few hours later with apple wood. I marinated them for around an hour in 2 parts Worcestershire and 1 part soy sauce. Then I put them in the smoker and basted them with olive oil and garlic powder. I let them smoke for 3 hours, basting a total of 2 times with the o.o./garlic mixture. Then I put them in a larger roaster (shown in the pic) and baked them at 325 degrees for 45 minutes to bring the internal temp up to 160 as read on a meat thermometer. YUUMMY! This was the best rabbit i have ever cooked.
Soap: Saturday morning I made some peppermint soap with peppermint essential oil, coconut oil, olive oil, palm oil, avocado oil, Shea butter, and of course.....Crisco. It will be ready to use in 2 months.
Preserves: I profess I will can NO more Satsumas for the season. Shown from left to right are Satumas peeled quartered and canned in a heavy syrup of honey/sugar syrup; Satsumas peeled quartered and canned in a light sugar syrup; Satsuma jam. I have already given away almost 20 jars of Satsuma jam and I still have this left over.
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