We went to see a guy about a lamb. He has a few on his property and one was sent off for our family. Lunch today: lamb chops, sweet pots and mushies ‘n’ onions.
Chops: fried in duck fat and a bit of tallow, then salted an pepped
Sweet Potatoes: oven baked with the oven fan on … in duck fat. The fan cooks them quickly and give a crunchy outer and sweet mooshy inner. lovely.
Mushies ‘n’ onions: bubbled away slowly in butter until they shimmer and shine. a little salt and pep.
I had a feline friend join me for lunch. He’s a big fan of lamb. Reminds him of the time he spent in Siam.
Then some cheese with walnut pieces. Counter-clockwise:
Cantal entre deux, Saint-Nectaire, Roquefort.
Though this Roquefort is welfare Roquefort. Similar to Champagne, Roquefort can only be called Roquefort if it is actually from Roquefort. That means the generics are lovely and half the price. Though a non-mass-produced Roquefort will be worth the money. Don’t tell Société or Papillon that.
Walnut pieces were local and in pieces because my son deconstructed the nutcracker.
We use a meat tenderiser to access the nut meat.
Cat finished his lamb fat. After a kitty Purell, he snugged in for an afternoon snooze by the fire. Today was the magic day the metal box of warm went on.
The dogs got their bone. Not cold enough to sit by the fire, they retired outside to finish their treat.
Lunch today, T-bone steak with brussels sprouts and sweet pots. Every camera in the house was out of batteries, so I jumped back to old faithful, my iPhone 1. Still in great condition. Were it not for the battery life, I’d use this beauty baby as a phone today.
This T-bone was to go to a customer, but it wasn’t as good looking as the rest of the steaks, so we kept it. Then, I ate it. I was to share some with my husband, but then, I ate it. Take one for the team, as they say.
After a brief pat and air dry, into the bubbling duck fat it went.
The sweet potatoes, also cooked in duck fat, went in while the steak was warming and drying. iPhone 1 was dropped after this capture. Duck fat fingers. As my faithful buddy descended on cold, hard French tile I shrieked these words, ” OH SHIT!! NOOOOOO!!!!!”
She was fine. iPhone 1 ( home name iPhonee ) was recovered without shatter ( unlike evil iPhone 4 ). A slow butter bubbled, thick cut onion awaited the brussels sprout. I’m sure duck fat was used in this dish as well. Out loud, I say “brussel sprouts” because “brussels sprouts” doesn’t flow for me. Why isn’t it Brussels’ Sprouts? I could probably roll with Brussels’ Sprouts.
I rested the big boy on the veg and took a few photeez. I was so hungry, I didn’t wait out the proper steak resting time.
oh but it was just fine.
I had a few fans pitching ideas on what to do with that bone.
This is the first time I’ve added last night’s rice to today’s duck hearts.
- duck hearts
- duck fat
- small onion,diced
- red wine
- last night’s rice
slice into rounds
brown in duck fat in batches ( all at once and you boil the damn things. yuk )
add salt with each batch
remove from pan and set aside
Then the rest:
add big butter nub and diced onion
move around the pan until softy melty
add a splash of Cassis and a dash of your red wine
add a dash of cinnamon
add a dash of sugar
add the duck hearts back and move around the pan
add last night’s rice ( about a cup leftover so it seems )