A Brooklyn transplant and I were lamenting the absence of good ethnic food here in the south as he was car-sharing me over to Aldi t’other day . . .
Fresh from our joint lament, I discovered ground lamb in Aldi’s meat section, neatly packaged in 1-pound packs.
I like lamb! Mom used to fix it only at Easter, as dad didn’t appreciate it. When I was living north of downtown Chicago around the Lakeside neighborhood, there was a great little family-run restaurant with lamb on the menu. Even before that, while IBMing in California there was a sublime Mediterranean restaurant . . .
Cutting to the chase — If anyone has a ground lamb recipe they’d like to share, do tell, ’cause I’m searching.
Editor’s note: The maaany links in today’s post should all open on separate pages. Should, but they won’t all cooperate & I’ve given up trying to force them. Just wanted you to know, in case you’re expecting them to all do the same thing.
As most frequent readers will know, the recipe above was altered when I made it up — I was looking for a spicy microwave cake recipe that didn’t require an hour’s baking time (in other words, a quick Raisin Spice Cake alternative). You can download it here.
I’ve been giving the above with spice variations a trial run. So far have made it twice, managed to waaay over-spice the first one (hint: 1 teaspoon of ginger, not 2 ), forgot the molasses the second time, but got the spice amount a bit better.
As usual, I only used 1 tablespoon of brown sugar rather than the 3 listed. Have yet to try it with a few raisins, but the chocky variation, which includes chips, came out nicely. So maybe a few raisins will be fine.
As mentioned above, this also chimes in with Deb’s & Donna’s monthly #WhatsOnYourPlateBlogChallenge.
But I’m tempted by this one as denims would “go” with everything. It’s James C Brett Marble Chunky MC10.
However, on close examination (hence the close-up), all the Brett Marble Chunky is probably 2-ply. But aren’t those strands thicker than the 4-ply of the red Vanna Yarn on the right (which I used yonks ago & still had a bit of)?
I know Vanna is not as soft as Brett’s Marble Chunky. Which might be why I’m not too keen on using any of the specified Lion Brand yarn. Aside from the fact I cannot find any colour I like. 😒
Uhhh … mmm … so long as you soak them overnight and don’t re-use the water you soaked ’em in you’ll remove some of the etceteras that make them… er, let’s just say, hard to digest, okay? 😉
I’m chiming in with Deb and Donna’s INAUGURAL What’s On Your Plate Blog Challenge, and looking forward to collecting some exciting new recipes!
My sis#2, J, mentioned making another pot of bean soup during a cold spell this winter, and I asked for deets. I vaguely remembered some kind of bean soup being available, and had tried various over the years, but hadn’t connected with the above munificent collection of 15. Nor had I read a recipe, or had anyone telling me the soup was good for using up leftovers.
Wonder of wonders! The 15 bean soup mix is available at several grocers in my area, so I immediately started experimenting. Mind you, I did read their recipe off the back of the packet first. (Here it is on online.) My versions can vary considerably.
I’ve recently been cutting up a bit of Canadian bacon and tossing into the basic soup, for when I don’t add the last of a chicken or beef dish. I’ll ladle out half a serving of soup and add in the last of whatever else, knowing the beans will make a full meal. A couple minutes in the microwave and I’m eating.
With J’s advice, I don’t use the included flavour packet, mostly because I use about ½ cup of the beans at a time, not the whole bag. (Makes more sense as I’m cooking for one.) There are plenty of online variations, and I’ve a hunch the crock pot’s coming out for summer versions. You can check out some variations here.
My Basic: Soak about ½ cup of beans overnight. Next day, drain the beans. I’ve always got chicken broth around for the base, along with no- or low-sodium canned tomatoes. Sometimes I’ve some onion or garlic to throw in, and I really love the slightly sweet tang of balsamic vinegar, so a good dollop of that goes in, and lots of ground black pepper. Oh, and a bay leaf!
This is the sort of soup that can include anything but the kitchen sink, and I can honestly say I haven’t made a bad batch yet.
So glad you could join us today – help yourselves to a tea of your choice, and some soda bread. Here’s the toaster & spread in case you want to try a warm slice.
I posted the recipe here in case you’d like to make your own. 😉
This sweet bread has a different consistency partly because it uses almost 2 cups of buttermilk. I’ve still got about 2 cups of b’milk left! Anybody have or know of a scone recipe using buttermilk? I’d like to try one, if it exists.
Please feel free to introduce yourselves. How was your journey? Hope the day’s going well for you. Yes, today is unusually warm for March, even down here.
What do you think about this herbal tea assortment? It’s the first time I’ve tried it. I’d like to be growing my own, if a window box in a sunny window would work.
Any gardeners here? What do you think? I’ve one south-facing window, but later afternoon sun gets blocked. Do you think I could grow some herbs?
Your invitation Please feel free to celebrate with Su of Zimmerbitch and me with a post of your own, a recipe, or a piccie of your own cuppa.
I’ll update this post with a ping back to your post. If you’re an IG person, we’re at #virtualteaparty2021.
Hello, Lovely Readers, and welcome to my Friday evening!
🌬 🌦 🌈 ⚡️ 🌪
We’re very much in see-saw weather so I’m flipping between fleece and cotton, with intermittent cogitations on corduroy & ponte — the season of “what to sew next?” But more on that in another post.
Before I forget ~
In case you’re peckish for something oaty but your recipes are calling for an oat type you’ve never heard of, have a gander at this page. It describes what American oat growers & grinders mean when they use “their” terms. Hope it sheds some light.
I always enjoy a jaunt with Joanna Lumley and was delighted one night to follow her around her own isle, Britain. You don’t have to have access to BBC’s iplayer to watch – just check out YouTube for her latest 3-part series, Home Sweet Home.
On a sad note – The hyacinth I’ve been photographing committed hari kari. Yes, this last ickle bulb, the runt in Aldi’s litter, always had a disconcertingly major bend in the bud stalks. That evidently became too much to overcome Wednesday dead-of-night, and it toppled off a high shelf. 💔
I haven’t done a thing on my blues blanket since pinning 2 of the 3 long rows together, preparatory to joining them. They got carefully rolled up, put away, and not looked at since.
Problem is I keep thinking I need to clear off my long cutting table. Sewing long rows together needs consistent tension everywhere, no? And to get that, everything needs to be flat, right? Any suggestions or hints? Am I being too cautious?? Is a monster trying to stop my progress?!?!?!?!
Amidst the stormy weather, we can carry on, because the tea stays hot & the food never runs out.
This month we’re having a scrumptious Cranberry Bread, chock full of cranberries and sliced almonds.
Although it’s not quite bready enough to toast, we can always put a few slices in the oven, on Low, and you can enjoy a crunchy version.
The other treat this month can be similar if you choose. Tea sandwiches with a spread based on non-fat plain Greek yogurt, with additional ingredients such as Worcestershire sauce, balsamic vinegar, and Dijon mustard, in a combination known only to my taste buds.
For those who might prefer a dip instead of a spread, I’ve toasted thin slices of homemade bread. There are also the traditional Jacob’s Cream and Ritz crackers, cheese slices and cherry tomatoes for garnish.
Shall we compare notes on who has managed to get a C-19 vaccine shot? Or exchange more recipes? It seems to me that my state and county aren’t playing nice with each other just now.
Everyone’s trying to register with both, but nothing much is happening. Which isn’t such a bad thing, I guess, as vaccine availability is so limited.
Hate to think we’re looking at another year of social distancing and wearing masks, don’t you?
Quick – let’s change the subject.
Su (Zimmerbitch) and I share hosting a Virtual Tea Party each month, around the 15th. Everyone is welcome to join in, write a post of their own, contribute a recipe, or just enjoy the party. You can also find us at #virtualteaparty2021 on Instagram.
When Su and I first discussed a virtual tea party a year ago, neither of us knew how it would resonate with our followers. We certainly wouldn’t have believed what the world was about to experience.
A most extraordinary year later, still in the midst of pandemic and societal injustices it’s helped expose, I’m not feeling very analytical.
But I do recognise that some things haven’t changed — the need to eat, to communicate, to enjoy the company of others — and these things can be shared electronically. New interests can develop, new life paths can be found.
The humanity of mankind can and does flourish, especially in hard times — in pot banging to support first responders, in childrens’ rainbow pictures in windows, in communities banding together to give a single mom a car…
And we can all enjoy the comfort of a warm (or cool in summer) cuppa, with a bit of a nosh along side.
For this month’s Tea Party I decided to try making — or prepping things so you can make your own — Cranachan.
Cranachan is a traditional festive Scottish pudding of whipped cream, toasted oatmeal, raspberries, and whiskey.
Alas, my kitchen doesn’t run to the last, but if you’ve got your own wee flask, suit yourself. 😉
As is also traditional, I’ve got plates and bowls of the ingredients so you can mix your own – in layers or all mixed together. And if we run out of raspberries, I’ve blueberries, raisins, cranberries – but this is virtual cranachan, so there’s no fear of running out!
It wouldn’t be a holiday for me without an extra spicey Raisin Spice Cake, and some digestives for those without a sweet tooth.
If you’d like something more substantial with your tea, I’ve Mrs. Beeton’s scones – a delicate, plain variety to offset a mustard chicken & grape filling, with some sunflower seeds to give it extra crunch.
Not being much for champers, I usually toast in the New Year with either a good seltzer & fruit mix, or hot chocolate.
Whatever your tipple, enjoy it as we look forward to the beginning of 2021!
Please feel free to celebrate with us with a post of your own, a recipe, or a piccie of your own cuppa.
I’ll update this post with a ping back to your post. If you’re an IG person, we’re at #virtualteaparty2020.
The Lovely Canadian, Deb (The Widow Badass), has posted a most delectable tea, and you will not believe the ornament at the top of her post!