Posted tagged ‘Recipe’


April 3, 2018


(Do not hesitate to try something new!)

We were coming  out of   church  after Easter Sunday Mass, greeting each other, hugging, talking about Easter dinner coming up . . .  and so I asked a few friends  “Any advice for roasting a big leg of lamb?”    

I had bought a pretty big one!    I’m not sure my friends believed me when I indicated how big,  but it didn’t matter –  no one had ever done a leg of lamb before anyway.   (I did get lots of advice about buying a smaller one next time.)


But I had a leg of lamb at home that cost about as much as a whole month’s worth of meat;  and I had Son waiting to share an Easter dinner.    (Just kidding about the big dinner in that photo.)

So . . .  here it is:

Lamb 3

That’s my biggest dinner plate next to the leg from a lamb giant.

The directions were to “rub all over” with a mixture of herbs.  I used lemon pepper,  garlic,  rosemary,  thyme, and Herbes de Provence, which I suppose is a bit redundant,  but I like the fragrance of it.   And some Himalayan salt.

Lamb 4 in oven

My turkey roasting pan was scarcely big enough.  I stood it on edge so it might roast more evenly.  It looked a little like a giant salmon.

Lamb 5 eating

Roast at 400+  for about 30 minutes,  then turn the heat down to about 330 – 350  degrees,  and then roast for another couple of hours.    You don’t have to be too specific, especially if you use a meat thermometer to check for the 130 degrees interior temperature which will give you medium rare — pink roast lamb meat.

(My thermometer never got past 110, so Son and I decided it was broken.   Took the lamb out of the oven in the nick of time —  it was almost still medium rare.   Don’t ever overcook lamb!    It’s edible,  but just not at the peak of its flavor.)

I used another large roasting pan for its platter.

From not knowing how to roast this leg and not knowing what exactly I was doing as it was roasting,   it turned out all right.      It turned out really, really good!    Mashed  potatoes,  lamb gravy,   sweet potatoes,  corn,   fresh tomato slices . . .  I forgot what else;   tiramisu layered cake for dessert. . .   Coffee.     And a ginger ale float!

And the next day —

Lamb 6 leftovers


What was left of it made a kind of oversized   meat treat, with a convenient bone handle.  (No vegetables need apply.)

I will certainly NOT wait until next Easter for another leg of lamb!



MOSCOW MULE – (Improved)

May 16, 2017

(From time to time  I post a recipe —  not unusual  .  .  .)

There are so many variations of the recipe for a Moscow Mule.    But since I had no experience with any of them,   I think the one Son and I used on Sunday was – the best!

MM glass

We used glasses – that’s already a variation from the copper cups you’re supposed to use.



couple ounces of vodka    (we used rum;  rum improves everything)
three ounces of GOOD ginger Beer    (it’s not beer, but a fizzy, boldly-flavored ginger ale)
juice of half a lime   (or a few tablespoons of  bottled lime juice)
a few sprinkles of sugar – to your taste
a teaspoon or so of maraschino cherry juice

Put ingredients in a shaker.      . . .  “shaken not stirred”   or blended

Shake it up,  . . .     (Please see added instruction in the comment below!   There’s a way you should do this!)  . . .   pour into your drinking vessel,  garnish with a lime wedge,   maybe  sprinkle with  a little powdered sugar

Keep it cold.   Somehow.    (That’s why you use a copper cup;  it holds the cold better.)


Well, maybe that’s a BIG variant from the original recipe,  but it’s summer!                     Hot weather makes you do strange things.

MM copper


Hat tip to my Friday morning Bible study class –  who told me all about this drink.

Hat tip and a thanks to Son who already knew about this –  and made it for me!


December 3, 2016

“Meat”  has always been kind of a  loose word in the English language.  It can mean not only the “flesh” or the “muscle-flesh” of animals  that we eat and gives us strength  (like my Highland beef cattle in the last post),   but also, it can mean food in general:  “Meat and drink at the end of a long trip.”

And it can even mean  “that which sustains you and gives you the strength to go on.” When asked if he had food enough to eat,  Jesus once answered: “My meat is to do the will of Him who sent Me . . .”       Meaning, of course  that doing the will of God gives a person motivation and the reason and the spiritual strength to go on.

“The meat which sustains me” on Fridays   is fish;   cod, specifically,  on this Friday.


Baked cod.     The flesh of the cod was particularly rich and pink today.    I like to bake it  in half and half, which has fewer carbs than milk,  and it makes the cod very smooth and  creamy.

And then the onions:


I cut up two onions for that pound of cod.      But I wanted a little more flavor –


I went out to my deck and picked some rather pathetic-looking  chives.  We’ve already had some very frosty nights, and I don’t usually bring my herbs in for the winter so my   chives are rather limp now,  but they still smelled real good.     Many of the herbs will come up just fine in the Spring.

The herbs are given to us for our “medicine.”     Each one has a different function in our bodies.     The Creator’s design is that all these good  health-giving herbs enhance the flavor of our food and make us want to use them in our cooking.  If I hadn’t thought of the taste that the chives would add,  I wouldn’t have thought of them at all.

“Herbs.”   From the Garden of Eden . . .   to us!

So,  all the ingredients,  all  together —


Ready for the oven:


There is another “flavor-enhancer.”    It’s said that  Hunger is the best condiment!  I was very hungry.  I hadn’t had anything to eat yet, but I had rushed off to my morning class and then  I didn’t get home until well after “lunch time”  so it was going to be a long 25-minute wait while my lunch was baking.

But, at last —


Baked cod and buttery boiled potatoes.

That’s the only meal I’ll have today.   The leftovers will be breakfast tomorrow and maybe a light supper on Sunday evening.      Funny how you don’t really have to eat much as you grow older.

And funny how “abstaining”  from meat is not really a  difficult penance for Friday.















September 14, 2015

Okay.   This is health.    Not so much a “small” issue,   but smaller, at least, than why we have the Ten Commandments and how they keep societies strong and stable like in the last two posts.

A few times the subject of “my favorite breakfast”  has come up, only to be met by raised eyebrows.   I feel I need to explain myself.   So recently,  I actually got a question with the raised eyebrows:  what do you mean “a garlic sandwich”?

So here’s the recipe.

Start by picking out some garlic cloves.  Maybe just two if it’s your first experience:   Many thanks to my good friend for surprising me with some garlic grown IN HER OWN GARDEN!      (A small miracle to me since I’ve tried – and failed – to grow my own garlic.)  Apparently home-grown garlic comes with “stems,” as you can see.


Then thinly slice the garlic cloves.  Very, very thin slices.


A sharp knife is such a joy to use.

Next, warm the slices in a pan of olive oil with  a little pat of butter.    Make sure it’s real olive oil, not the common grocery store kind which, we’ve discovered, is not exactly olive oil.    Olive oil is a food.   Pay enough for it.     Real.  Cold-pressed.   Extra-virgin.

The small amount of butter is so you can see when the oil is hot enough to sizzle.   That’s too hot.  Cool down the pan until the butter no longer sizzles.  Turn off the heat,  and then add the garlic slices.

 That’s the most impatient part for me.   Watching the slices gently heat up.    Sometimes you’ll have to turn the burner back on again, but just for a short while.   30 seconds maybe.   Hot enough to heat up, but not so hot that the garlic will turn bitter or sharp.   I’ve had the best luck when I’ve just walked away because I’m too fidgety,  then I remember the garlic and come back in twenty minutes or so, but five minutes may be enough time.   Nice warmed cooled garlic slices.

I used to crush the warmed slices with something flat and hard because crushing garlic releases the allicin — but isn’t that what teeth are for?    So I skip that step now.

Next,  toast some bread.   I use a flax and millet bread — that’s what the black dots are —  because modern wheat is not so good for us anymore, and I just feel better without wheat inside of me.   No, I don’t have gluten problem.  I have a wheat . . .  dislike.


Pour the warmed olive oil and garlic slices over the toast.    The oil will soak in wonderfully.    Use a knife or spatula to spread the soft,  warm garlic into the bread.

Then “close”  the sandwich and cut into four pieces.

 There’s a reason for that.  As you come to realize how good olive oil is for your body,  you’ll use more and more — and the small pieces of sandwich help control the dripping.   At least the whole thing isn’t dripping all over you.

I’ve never eaten one of these things without licking my fingers when its’ gone!

Garlic kills bacteria,  viruses, and fungus.   (fights colds and flu.)   It’s a great anti-oxidant.    Anti-inflammatory, I think.     It thins the blood, so watch your aspirin intake on the day you eat this.     It keeps all kinds of “bad things” away.    And the olive oil will keep you full and satisfied for a long, long time.

Gute apetit!


Tip:     don’t eat this just before you go out to do errands.