![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
not so much the start of a busy week as the continuation of busy days. But two things, as I sweep through....
1. An interesting reader-review of Burning Bridges, which manages to recap the first three books, review the fourth, and make comments without actually giving away any spoilers. There are professional reviewers who could take notes... (the fact that she liked the book is a very nice plus, of course).
2. The Improvisational Chef's Sunday Lamb
It had been with great glee that I discovered a local organic farm was selling lamb direct to the consumer -- literally raised, butchered, vac-packed and carted several miles to the local market. I picked up two loin chops, about a pound total, and pondered what to do with them.
Finally, feeling the urge for something light and citrusy to match the rainy Spring weather, I mixed some lemon-infused olive oil with a mild white vinegar and coated the chops, then cut slits in the chops and slid in sliced dried apricot. I wrapped the chops so that the fat-laden 'tail' coiled around the meat, and placed them on top of the rack with the fat side up. I added white pepper, black pepper, and cinnamon to the remaining liquid, and brushed the chops with it, then placed them in the oven at 450 degrees for a few minutes, to sear the fat, and then down to 350 for another 20 minutes. The fat dripped down through the meat and into the pan, and the apricots warmed and oozed, and the final product, served with a green salad and a meritage from Long Island, was deemed damned good eating.
I think, in the future, I might add a sharper spice to the mixture, to offset the sweetness of the apricots, but for a first-time improvisation, I'm rather pleased.
Coffee's ready. Back to work...
1. An interesting reader-review of Burning Bridges, which manages to recap the first three books, review the fourth, and make comments without actually giving away any spoilers. There are professional reviewers who could take notes... (the fact that she liked the book is a very nice plus, of course).
2. The Improvisational Chef's Sunday Lamb
It had been with great glee that I discovered a local organic farm was selling lamb direct to the consumer -- literally raised, butchered, vac-packed and carted several miles to the local market. I picked up two loin chops, about a pound total, and pondered what to do with them.
Finally, feeling the urge for something light and citrusy to match the rainy Spring weather, I mixed some lemon-infused olive oil with a mild white vinegar and coated the chops, then cut slits in the chops and slid in sliced dried apricot. I wrapped the chops so that the fat-laden 'tail' coiled around the meat, and placed them on top of the rack with the fat side up. I added white pepper, black pepper, and cinnamon to the remaining liquid, and brushed the chops with it, then placed them in the oven at 450 degrees for a few minutes, to sear the fat, and then down to 350 for another 20 minutes. The fat dripped down through the meat and into the pan, and the apricots warmed and oozed, and the final product, served with a green salad and a meritage from Long Island, was deemed damned good eating.
I think, in the future, I might add a sharper spice to the mixture, to offset the sweetness of the apricots, but for a first-time improvisation, I'm rather pleased.
Coffee's ready. Back to work...
