So we’ve got some lamb carcass action going on in our house.
We held a one year memorial service for my mom’s mother who died on Christmas in 2008 (yeah, as fun as it sounds x_x). Afterwards, the family got together at a Greek restaurant nearby, Taverna Cretekou. One of the menu choices was lamb. Are you starting to see where this is going? My sister and mom both had leftovers, and then in the parking garage my cousin Greg was all “psst” to my sister and passed her off a bag that turned out to be MORE leftover lamb. Thus, the current glut.
So, I broke those babies down. Bag of lamb, chopped up, for later (I’ve got BIG plans!):
Fat and gristle, yeurgh:
I know it’s wasteful of me, but I can’t handle biting into chunks of fat and gristle. When my mom was still married to my cheapo dad, we ate a lot of fatty meat.
Anyway, look how NOT wasteful; I use bones!
Lamb bones+ water+ bay+ boiley boiley= stock for soup!
What soup, you ask?
Remember how we have BAJILLIONS OF FRENCH ONIONS?
Into an ovenproof pot they went, tossed with olive oil (1/2 T or so?)
Cooked, covered, at 250* for, say, the length of my commute to and from the gym and a 45 minute elliptical workout.
Gorgey and brown:
So I’d planned on that for lunch, but no dice- so it’ll show up later and I’ll give you the full report :D
Instead, as invariably happens after I work out, I didn’t want hot food (I swear, half the reason I exercise is that it makes me not cold. And I’m always stinkin’ cold).
So I went for my usual Plate of Plants and Protein:
Surrounding a glob of white bean dip, there are deli turkey, carrots, red pepper, and avocado, along with whole wheat crackers for dippage.
Sheesh I love avocado.
Plus (finally!) last of the Chobs.
I made a good afternoon snack yesterday, though I’m still struggling with my new camera.
Well, I’ll get there. Anyway, it was half a Harry and David pear (swoon), red pepper, and a hard boiled egg.