You do know that lamb tastes like mouse?
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Oh dear, not the way to celebrate 4/20! Heal quickly!
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We’ve had houseguests for the last couple of days (finally!).
Dinner on Friday was slow-roasted BC king salmon with a lemony mayo sauce, German potato salad with scallions and bacon, homemade Swedish rye bread, and pickled green beans from last year’s garden (the latter a hit, among other things).
Dinner on Saturday was butter-fried ham steaks from Niman Ranch (I’m a fan!), roasted carrots, a potato-gruyere-and-caramelized onion gratin, and more pickled green beans.
Tonight, we’re back on our own. Chicken meatballs with zucchini, onion, parm, and Italian seasoning. Spaghetti with homemade basil-pesto. Some of the leftover roasted carrots.
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I’ll have to try that method next time. I did my 2.79 lb boneless half leg of lamb at 375° for 20 minutes, then the rest at 350°…maybe another 60 minutes? A 15 minute rest (covered) and the 2nd slice in was perfextly medium-rare. I suspect the center cuts will be closer to rare, but a slow reheat should bring additional slices to medium-rare. OR if I use half cut into chunks in a small lamb tagine, it’ll finish cooking. 
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My $4.oo and change ham, bourbon maple glaze, cooked in the grill. It was delicious, moist and tender
Served with potato leek au gratin, spinach, hbe, bacon bits salad, sweet and sour dressing. What was I thinking! I have enough left over ham and potatoes to last through the winter. I had planed on pawning some off on my stepson but he had bought two. 
There was a Beefeater rocks.
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Fridge clean out x farmer’s market led to kimchi stew with green garlic, tofu, and rotisserie chicken.
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I’d like some of each, please!
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My DH made this quinoa and black bean salad with [mango] vinaigrette. He blended the dressing, used seasoned black beans, and added cucumber as I requested. Topped with plump Tajín-seasoned GA shrimp. It was excellent! A definite repeat. Worth sourcing the jicama and would also work well with seared tuna or chicken breast.
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Lamb Tagine with Stewed Chickpeas - diced lamb leg is braised with onions, garlic, dried apricots and dates, jalapeño, orange zest, cinnamon, sesame seeds, coriander and cumin seeds, tomato paste and vegetable broth. In parallel, you cook some chickpeas in vegetable broth and butter. The tajine is finished with cilantro and rose water and served over couscous
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A lovely looking meal despite your injury. Wishing you a quick recovery.
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That sounds really good!
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Where’d ya get those fancy infusion bottles?
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From our fancy dinner last Friday 
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These are some pipettes which were quite popular 10-15 years ago in some restaurants which went into the Modernist Cuisine/Molecular Gastronomy direction. I think the last time we had it in a tasting menu was around 2012. You can by them on Amazon or cooking shops specializing in MC
Maybe they’re younger than you think and it was prom. It’s the season.
Is your dude a prof and you take off for Europe when the term ends? Asking bc my older has 2 wks left of college. Ever. Gulp. Not for the tuition which I don’t mind ending, but for the what’s next!!
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Sorta the same as last night but different. The rest of the steak (freshly cooked) with blue cheese. There is enough left over for a nice sandwich for lunch tomorrow. Asparagus. Paprika added to my l.o. sour cream mashed - good addition.
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For dinner tonight I made chicken cacciatore riffing on a recipe BadaBing was kind enough to share. Quite tasty with the added bonus that I could make it this afternoon and leave it in the Instant Pot to be ready after we got home from a rally and school board meeting. Served with leftover whole wheat spaghetti and a green salad. (I added some chickpeas for our non-pasta eater.)
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Nah, those were def college students. End of semester is coming up soon here. Finals week is the week after we take off for Berlin. And yes, my dudarinho is a prof.
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Last State of The Story of this season was tonight, which a friend of mine organizes. It’s a Moth-type event for those of you familiar, and this one included a bunch of people we knew sharing their stories with the theme “And then there was a lifeline.”
My PIC’s date was cancelled, so he ended up joining me. We shared a fish over rice platter with white sauce & hot sauce from the halal cart, which is conveniently parked right on the corner of the event venue.
About a pound of delicious basmati rice topped with a flaky, perfectly fried fish filet, and a smidgen of salad. Hit the spot 
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