Shrove Tuesday Porn
Mar. 1st, 2006 02:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumLent begins today, as is my perennial wont, I will be forgoing lamb. This year will have less hardship in that than most, as I will be in Korea for half of lent, and and so the odds of my being tempted with the wonderful lamb of spring will be less.
But last night, last night I made food.
Roast leg of lamb (and one rack of frenched ribs. I wanted to do enough rack to feed everyone, but at 10 bucks a lb. a reasonable quantity was prohibitive, as we can expect at least eight people for dinner. Maia bought me a rack as a present; a way to remind myself of what I am giving up, for reasons of ease I will freeze it and have it after Easter). The lamb was marinated in lemon juice, with garlic and rubbed with oregano before roasting.
Tzaztiki (yoghurt, garlic, cucumbers; peeled, and cut into chunks, and cumin)
Salad (bermuda onion, red and yellow tomatoes, cucumber,shredded basil, sliced, feta, and a drizzle of olive oil [Jo¨aue;lle, a local press, grassy with yellow notes and bite, which the tomatoes mellowed] and feathered oregano).
Braided egg bread
Experimental potatoes. We got more oyster mushrooms in the veggie box. I recalled the wonders of mushrooms in Ukraine and decided I could try to fake this some. Chopped about a cup, covered them with cream and put them to simmer; with a pat of butter. As they shrank, I added more mushrooms. The potoatoes were boiled, and then riced, when a 9x9x4 casserole was half-filled I started building a well. When the casserole was 3/4s filled I put the mushrooms in the well. I then covered it.
About 20 minutes before the lamb was done I put the casserole in the oven. When the lamb came out, I switched the oven to broil. When the top was browned (about 10 minutes, the rack was low, because the roasting pan for the meat was tall) I took it out.
It was good. Maia made strawberries and cream for dessert.
But last night, last night I made food.
Roast leg of lamb (and one rack of frenched ribs. I wanted to do enough rack to feed everyone, but at 10 bucks a lb. a reasonable quantity was prohibitive, as we can expect at least eight people for dinner. Maia bought me a rack as a present; a way to remind myself of what I am giving up, for reasons of ease I will freeze it and have it after Easter). The lamb was marinated in lemon juice, with garlic and rubbed with oregano before roasting.
Tzaztiki (yoghurt, garlic, cucumbers; peeled, and cut into chunks, and cumin)
Salad (bermuda onion, red and yellow tomatoes, cucumber,shredded basil, sliced, feta, and a drizzle of olive oil [Jo¨aue;lle, a local press, grassy with yellow notes and bite, which the tomatoes mellowed] and feathered oregano).
Braided egg bread
Experimental potatoes. We got more oyster mushrooms in the veggie box. I recalled the wonders of mushrooms in Ukraine and decided I could try to fake this some. Chopped about a cup, covered them with cream and put them to simmer; with a pat of butter. As they shrank, I added more mushrooms. The potoatoes were boiled, and then riced, when a 9x9x4 casserole was half-filled I started building a well. When the casserole was 3/4s filled I put the mushrooms in the well. I then covered it.
About 20 minutes before the lamb was done I put the casserole in the oven. When the lamb came out, I switched the oven to broil. When the top was browned (about 10 minutes, the rack was low, because the roasting pan for the meat was tall) I took it out.
It was good. Maia made strawberries and cream for dessert.
