Sunday lunch

T

The Space Banana

New member
Today I made a boneless leg of lamb (previously). Deboned by someone who
doesn't seem to be very good at it; the interior was shredded.

Made a paste of garlic, salt, rosemary (homegrown) and olive oil. Spread
some of it on the interior, plus pepper and minced onion. Rolled and
tied. Rest of paste spread on exterior. Rest of minced onion tossed in
roasting dish with more oil. Came out very well; nice crust formed
without burning the garlic in the paste.

Served with orange and 'white' sweet potatoes, cucumber/yoghurt/mint
salad and freshly-baked white semisourdough bread.

And *your* culinary delights of a Sunday?
 
Arri London wrote:

I had a cheese sandwich and baby carrots. We were at a dance convention and
had to pack something quick to eat.

Nachos for dinner and they are very hard to eat. I topped them with Mrs.
Renfro's hot salsa and they were not kidding when they said it was hot!
 
Arri London wrote:


I had a potluck to goto, so I made a turkey-sausage and spinach
lasagna last night. But instead of using lasagna noodles, I use
whole wheat penne pasta. I mixed the the sauce and meat with the
cooked pasta, and put a layer of the mixture in a greased lasagna
pan, then a layer of ricotta, then another layer of pasta mix, and
topped with a little grated mozzarella with a little dried oregano
mixed in.

I think I liked it better than when made with lasagna noodles. But
next time I'll use elbow macaroni or ziti (regular, not whole wheat.)

I did notice that a 1 lb box of whole wheat pasta only contains 12
or 13 ounces. I used part of another box to make a full pound. (I
already had the boxes of pasta)

-Bob
 
On Sun, 13 Mar 2011 18:25:38 -0700, Arri London wrote:


Next time take pictures so we know you're not just lying. You really
had some of your mom's Foster Farms corn dogs for dinner - don't lie!


I had leftover pot roast. But I made a lot of food earlier in the
day. 5-lbs of Portugese style fresh choriso and some of my infamous
fermented fish and chicken fried rice (infamous in smell, famous in
taste).

http://yfrog.com/5gchorisofreshportuguesej
http://yfrog.com/njsaltedfishandchickenfrij

-sw
 
Arri London wrote:

A kind-of Middle Eastern salad, with falafel. The falafel were a
mistake. I bought them, and they were as dry as sand. I guess I
can eat more healthful things now because my daughter isn't with
me for all meals.

--
Jean B.
 
On Sun, 13 Mar 2011 18:25:38 -0700, Arri London
wrote:


Oh, man your boneless leg of lamb sure sounds good! We didn't have
such a fancy meal today. I bought mushroom ravioli and tomato pesto
when I was at Rainbow grocery and I saut?ed what was left of the red
chard to have with it. http://oi56.tinypic.com/dlg77c.jpg

--

Today's mighty oak is just yesterday's nut that held its ground.
 
The lamb sounds great.

We had open faced Reuben's from leftover Corned Beef. I had to make my
own Russian Dressing as I'm not seeing it in the stores, but it was
fabulous, May even make it for salads too. Reuben's were great. I
had to put some of mine away for another day.
Going out to our fav fish place today, McGrogans, in Dover Downs
Casino. They have 'shuck a buck' oysters from both the east and west
coasts, we love to try a few dif kinds and appreciate the subtle taste
differences. Taking our dau and SIL. The rest of the menu there is
fantastic too. So looking forward to it. Yay I don't have to
cook...after 45 years of cooking, I'm sick of figuring out what to
cook, even with a full larder!! Nan in DE
 
'Nan[_3_ Wrote:

Sounds good, but why would anyone remove the bone? Wanted the make
Scottish broth before cooking the lamb?




--
Gorio
 
On Mon, 14 Mar 2011 17:41:38 -0700, Arri London
wrote:


Given the choice, I buy boneless leg of lamb. Maybe that comes from
so many years of grilling it, but I hate carving meat off bones.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 14/03/2011 7:54 PM, sf wrote:

We sometimes get boneless leg of lamb at one of the local grocery
stores. I can usually get a nice sized piece for $12-15, and it is about
double that for a leg on the bone
 
On Mon, 14 Mar 2011 17:38:44 -0700, Arri London wrote:


This stuff:

http://img257.imageshack.us/i/salted2.jpg/

It semi-dried, salted fish steaks (cross cuts) put into oil to age
even further. More pungent than the salted whole fish you see in the
Asian markets. This packaging is more consistent since they are
shelf-stable and I don't have to worry about mis-handling/storage
problems.

-sw
 
On 03/13/2011 06:25 PM, Arri London wrote:

Yours sounds wonderful.

Let's see, what did I have to eat on Sunday?

Breakfast from the consuite at FOGcon was fruit, pita chips, milk, and a
bite of an okay but not great banana-nut muffin.

Lunch was a really good bowl of soup and some even better fish cakes
from a Vietnamese place on Polk Street. Dinner was homemade chicken
soup with rice that my mother had waiting for me when I got home from
the convention, even though she was as tired as I was, after a weekend
that included the con, mom's sick fiance, my sick kid, and a tsunami
evacuation (we live in a coastal area, in a basement apartment. we
played it safe).

Serene

--
http://www.momfoodproject.com
 
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