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19 January 2010 @ 06:34 pm
mostly metrics, plus lamb  

Ted is in the kitchen roasting lamb bones and sinew, which he will shortly be turning into stock and then into a reduced au jus for the Patagonian lamb he plans to make for his birthday dinner tomorrow. I will merely be making a German chocolate cake, which is his favorite but which I fear lacks the wow factor of Patagonian lamb. :) (He says not. :))

Um. Well, gee. I thought I had more to say than that, but I don’t really seem to. Then again, what can really follow Patagonian lamb? :)

The Road Home: miles to Isengard: 52.8
ytd km swum: 12.4
ytd wordcount: 29,200

(x-posted from the essential kit)
Geek of Weird Shitgows on January 19th, 2010 05:36 pm (UTC)
Patagonian sheep?
kitmizkit on January 19th, 2010 05:42 pm (UTC)
*laughs out loud*
Geek of Weird Shitgows on January 19th, 2010 05:43 pm (UTC)
Merry: NOMNOMNOMfeed_your_muse on January 19th, 2010 05:41 pm (UTC)
Thanks for linking to the recipe - I love lamb so I shall have to make that at some point; maybe the weekend if I can get some fillets. Mmmm.

Have a nice time tomorrow! :D

Merry =^..^=
SaffronRosesaffronrose on January 19th, 2010 06:43 pm (UTC)
Moroccan sweet potatoes? Creamed potatoes? Saffron pilaf? Fried plantains (I know, like find them in Ireland)? Creamy polenta with pesto and goat cheese on top?
Braised or roasted root vegetables? Baked figs with basalmic vinegar reduction? Sauteed mushrooms with new peas added at the end?

I applaud the stock/reduction--I like to make it too, although my MiL wonders why I do it.
Megabitchmegabitch on January 19th, 2010 07:16 pm (UTC)
You could put some chilli in the cake. Perhaps not so much "Wow!" as "Oh dear gods, what the f*ck was that?!"
mevennenmevennen on January 19th, 2010 08:08 pm (UTC)
Nice recipe! We just had a bog standard lamb and barley stew, but it was nice.