Renewal
You know how you can tell that Spring has actually arrived in this house?
Because Belle is cooking a lamb and coloring her hair in her "Spring shade".
All winter, I go with L'Oreal "Intense Dark Red", but in the Spring I switch to "Almond Rocca", which is a double process in a box. Light brown with blonde highlights.
Yup, because when I am finally able to start spending some time in the sun, the highlights will blend right in with what the sun does.
And any gray will just look blonde.
I broke down and bought a whole lamb leg in the market yesterday, and one of my wonderful Meat Guys cut off the shank for me so it was in two pieces. When I got home, I cut off the meaty part at the top, so I ended up with the shank, the leg and a boneless roast piece. The leg has been marinating all night in honey, mustard, olive oil, garlic, fresh rosemary and lemon zest, and will go in to roast in about a half hour, along with some fingerling potatoes. The boneless roast and the shank are in the freezer, for lamb-y goodness on another day.
Also on the menu--asparagus and fresh English peas. And a cake in the shape of an egg, which I bought rather than baked. It looks like one of those big chocolate Easter eggs with frosting flowers and fru-fru on it--kinda cute. And Giant makes good cakes, so I don't feel badly about buying it.
Paul was dispatched to pick up The Boy, and they are on their way home now.
YAY!
I went to the market early yesterday, and found myself pondering the meat in the case with a good number of elderly gentlemen, who no doubt do their marketing early before the soccer moms show up with their kidnesses. I found myself next to one, looking at lamb chops, and he said to me (in a perfectly devastating radio announcer type baritone), "It's all so expensive--you have to really shop in order to get your money's worth, don't you?"
I picked up a package of rib chops and showed him. "Five bucks for three chops that have--what--maybe a bite and a half worth on each?" He laughed, and I winked and said, "A buck a bite--must be some pretty good stuff, eh?"
I'm afraid that, after South Africa, where they'll pile your plate with meaty chops for less than those three cost here, I'll always feel cheated when indulging in lamb chops in this country, forevermore.
It's going to be a good day here--I'm looking forward to family time--all together for the first time in so long...
Leah--wish you were here!
That would be better than green jelly beans--and those are my favorites!
Because Belle is cooking a lamb and coloring her hair in her "Spring shade".
All winter, I go with L'Oreal "Intense Dark Red", but in the Spring I switch to "Almond Rocca", which is a double process in a box. Light brown with blonde highlights.
Yup, because when I am finally able to start spending some time in the sun, the highlights will blend right in with what the sun does.
And any gray will just look blonde.
I broke down and bought a whole lamb leg in the market yesterday, and one of my wonderful Meat Guys cut off the shank for me so it was in two pieces. When I got home, I cut off the meaty part at the top, so I ended up with the shank, the leg and a boneless roast piece. The leg has been marinating all night in honey, mustard, olive oil, garlic, fresh rosemary and lemon zest, and will go in to roast in about a half hour, along with some fingerling potatoes. The boneless roast and the shank are in the freezer, for lamb-y goodness on another day.
Also on the menu--asparagus and fresh English peas. And a cake in the shape of an egg, which I bought rather than baked. It looks like one of those big chocolate Easter eggs with frosting flowers and fru-fru on it--kinda cute. And Giant makes good cakes, so I don't feel badly about buying it.
Paul was dispatched to pick up The Boy, and they are on their way home now.
YAY!
I went to the market early yesterday, and found myself pondering the meat in the case with a good number of elderly gentlemen, who no doubt do their marketing early before the soccer moms show up with their kidnesses. I found myself next to one, looking at lamb chops, and he said to me (in a perfectly devastating radio announcer type baritone), "It's all so expensive--you have to really shop in order to get your money's worth, don't you?"
I picked up a package of rib chops and showed him. "Five bucks for three chops that have--what--maybe a bite and a half worth on each?" He laughed, and I winked and said, "A buck a bite--must be some pretty good stuff, eh?"
I'm afraid that, after South Africa, where they'll pile your plate with meaty chops for less than those three cost here, I'll always feel cheated when indulging in lamb chops in this country, forevermore.
It's going to be a good day here--I'm looking forward to family time--all together for the first time in so long...
Leah--wish you were here!
That would be better than green jelly beans--and those are my favorites!