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.