Super yummy dinner and a camera .
No recipes, but a secret ingredient revealed.
The lamb was outstanding even before the marrow bones went in...
it marinated in sioux's spice blend that smells like Turkey ovenight,
then cooked slow the next night, and on the 3rd day, we eat it.
I threw the spinach in about 5 minutes into the reheat,
since I didn't have anything to cook the spinach in separately...ugh, moving!
The bones (beef) were a last minute addition because I had bought a bunch
of them and had these already roasted and in the fridge...
marrow-y goodness.
Dave loved this, so we had to have the pic--
Kashi multi grain pilaf, Moroccan flavor.
It was tasty, and comes already cooked in a vacuum pack.
I cheated.
Lebanese pickles and tomatoes (olive oil, vinegar, S&P and secret ingredient).
We also had warmed up tortillas posing as pita bread,
if you don't know what tortillas look like, sorry.
Wine from Chile - we bought it pretty much because of
the Easter Island head, the under $10 price,
and the guess that a 2005 Chilean red wouldn't be a loss
based on past experience.
It was a great pick for this meal.
Dark, solid fruity and intense.
It was a great compliment to the spiciness of the food.
That's complex, intense, tasty, spicy, but not heat.
Yay, getting better at wine, with very little homework.
Table from IKEA.
Today's secret ingredient - pomegranate reduction...
I like to just mix it in water for a really tart jolt.
No recipes, but a secret ingredient revealed.
The lamb was outstanding even before the marrow bones went in...it marinated in sioux's spice blend that smells like Turkey ovenight,
then cooked slow the next night, and on the 3rd day, we eat it.
I threw the spinach in about 5 minutes into the reheat,
since I didn't have anything to cook the spinach in separately...ugh, moving!
The bones (beef) were a last minute addition because I had bought a bunch
of them and had these already roasted and in the fridge...
marrow-y goodness.
Dave loved this, so we had to have the pic--Kashi multi grain pilaf, Moroccan flavor.
It was tasty, and comes already cooked in a vacuum pack.
I cheated.
Lebanese pickles and tomatoes (olive oil, vinegar, S&P and secret ingredient).We also had warmed up tortillas posing as pita bread,
if you don't know what tortillas look like, sorry.
Wine from Chile - we bought it pretty much because ofthe Easter Island head, the under $10 price,
and the guess that a 2005 Chilean red wouldn't be a loss
based on past experience.
It was a great pick for this meal.
Dark, solid fruity and intense.
It was a great compliment to the spiciness of the food.
That's complex, intense, tasty, spicy, but not heat.
Yay, getting better at wine, with very little homework.
Table from IKEA.
Today's secret ingredient - pomegranate reduction...I like to just mix it in water for a really tart jolt.
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