I think the timing for Saturday works well if we shift the start to around 10 instead of 9. The market opens later that day anyway and the morning rain should clear by then. I looked at the forecast and it shows clouds breaking up around 9:30 so we would avoid the damp start. The route I mapped avoids the construction on Elm and takes us past the old bridge which has some nice views this time of year. We can stop at the bakery on the corner for a quick bite around noon. They have a solid selection of pastries and the coffee is decent. I also wanted to check if you prefer the longer loop through the park or the direct path along the river. The park adds about twenty minutes but the ground is more even there. Let me know what you think and I will finalize the details. I can also bring the cooler if we want to pack something lighter instead of stopping.

I looked into the recipe you shared and I think the method works better if you brown the meat in batches instead of all at once. The pan cools down too much when overloaded and you end up steaming rather than searing. I did a test last night with half the portion and the crust came out much deeper. The sauce also tightened up nicely after resting for a few minutes. I would suggest cutting the onion a bit larger so it holds texture through the braise. The original call for two hours on low is about right but I would check at ninety minutes because ovens vary. If you want to push the flavor further a teaspoon of mustard powder stirred in before the liquid goes in adds a subtle warmth without being sharp. I can send you the adjusted quantities if you want to try it. Let me know how yours turns out and if you have any questions about the steps.