Pan-Fried Lamb Chops - p.120
Sauteed Brussels Sprouts with Bacon and Onions - p. 295
You know what? Yesterday I was running errands late into the early evening. I knew that Randy wouldn't be home for dinner. I hadn't eaten much all day. I tried to talk myself into stopping somewhere for a bite, and failed. I'd rather wait until I'm home and eat my own cooking. How weird is that?
Lamb chops. No one really talks about what to do with lamb chops other than grill them. This is February. Not prime grilling season. So, I pan-seared them and finished them in the oven (since they were about 7/8" thick). Nice change from pork chops, but I guess I actually prefer pork chops. I'm not counting this as a new recipe, just another protein that can be pan-fried.
We bought a small mountain of brussels sprouts at the Farmers' Market Saturday. They are at the height of their season here, massively plentiful and really inexpensive. Cheap, actually. They keep well. We love them. Tonight they were boiled, then sauteed with bacon and onions. Very rich. Very depth-of-winter. And it IS the depth of winter here. We're only getting up into the high 50s. Pity, isn't it?
Tomorrow is nick tuck day for Randy's right knee. Poor baby. And Randy will be in sad shape, too. Think good thoughts about Maizie; she's a pretty miserable kitty right now. We're waiting for those antibiotics to do their job.
47 recipes completed; 258 to go
No comments:
Post a Comment