Goat Pizza!

- Toast a couple tbs fennel seed. Grind up w/ some black peppercorns, crushed red pepper, and salt.
- Rub all over goat shoulder and put in fridge to finish defrosting/marinate overnight.
- Preheat oven to 450.
- Take apart a head of garlic (leave skin on cloves) and rinse handful of rosemary sprigs and handful of thyme sprigs.
- Scatter half of garlic and herbs under shoulder; array other half on top; drizzle a couple tbs olive oil on top.
- Roast 30 min. Turn heat down to 300, cover w/ foil, and cook for another 4 or 5 hours (til thermometer registers 165.)
- Throw in fridge. The next morning, regard all the congealed fat w/ horror.
- Come home from work. Cuddle w/ kitten. Put on NPR.
- Feeling a little dubious, take goat shoulder out of fridge, hack it apart, and shred meat off of bones.
- Peel butternut squash, cut into 1-inch cubes, toss w/ some olive oil salt & pepper, cook at 400 til soft. Sprinkle w/ a tb or so cumin.
- Peel and dice an apple. Chop a handful or so of parsley.
- Make pizza dough.
- Bake pizza dough for 10 min or so, then scatter everything but parsley on top (and add a tb or so of fennel seeds), bake another 10 - 15 min, take out of oven, put parsley on, eat!

I have a couple more cups of shredded goat to tackle. On verra.

Ate the pizza w/ coleslaw:

- Shred a small cabbage.
- Thinly slice a red onion.
- Thinly slice 2 jalapenos.
- Mix 4 minced garlic cloves, some minced ginger, juice of 2 limes, hefty squirt sriracha, splash of rice vinegar, splash of soy sauce, splash of sesame oil, drizzle of honey; taste and adjust as needed.
- Toss everything (or better yet, get someone else to.)