I looked in the freezer the other day and there was only one package of lamb left.
I was surprised. I was expecting it to last at least as long as the butternut squash.
I may have mentioned that one of the small details I miss about no longer being able to go to Spain to see our friend is … Continue reading.....
Remember we bought a whole lamb in September.
With a freezer full of meat I’ve been a little more daring with my cooking.
I was meandering through my cook books awhile back, as one does during a power outage, and ran across a recipe that went against everything I thought I knew.
It was for a stew that was cooked … Continue reading.....
This is Roast Leg of Lamb for Two…. sort of.
It was a perfect size for us to have a nice dinner with enough left over to make a ‘pie’ the next night.
When we got our lamb last August we had one leg left whole and made Roast Leg of Lamb for the family when they were here.
Warning: there are more than the usual number of photos in this post.
Just thought you should know.
I’m not sure if ‘Wonderful Leg of Lamb’ is actually the name of this dish but it was the best I could do with the help of Google translate.
The recipe is in Icelandic.
It’s from an Icelandic magazine.
I don’t read … Continue reading.....
We had a lovely slow-roasted leg of lamb for Easter dinner…. as guests of friends.
What a treat!
I made this last week.
Since I have learned how to properly cook white asparagus I have rarely deviated.
But I did with this….
Call it over-confidence, laziness, whatever you like but, luckily for me it worked.
It likely worked because it … Continue reading.....
I am being punished for all the many times I have bragged about my colds only lasting three days.
This is Day 6 and there is no hope in sight.
I do not take chastisement well.
I have, however, watched every episode of Somebody Feed Phil on Netflix.
Not really…. I’ve caught 15 minutes here, 5 minutes there, between naps. … Continue reading.....
Calling these lamb steaks is really not correct. They are slices from the bigger end of a leg of lamb, with the small leg bone in.
The French call them ‘leg cutlets’ or ‘leg slices’, neither term being one I really want to use.
I just wanted the Food Police to know that I know that I’m not right.
But … Continue reading.....
When we were in Marrakesh 3 years ago we took a cooking class.
The class was a lot of fun and it was fascinating to see the proper way to make the food I had been experimenting with at home,
Not only was the food delicious, the presentation was an art form.
I had one long, straight, light green summer … Continue reading.....
