TrumpetVine of Trill
Apr. 1st, 2021 10:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ismoThe big excitement around here is that the freezer arrived. It's very nice--not quite as big as the old one, but perfectly adequate. So I was able to move most of the frozen food that was crammed into the freezer drawer in the refrigerator back into a more spacious location. I went shopping then, and was pleased to be able to buy frozen cherry pie and ice cream. The checker commented on my choice of pie, and I said yes, that was for my husband, who loves it. The checker imagined the Sparrowhawk telling me I'd better not forget the pie. I said "He never asks for it, but I like to surprise him because it's his favorite." Checker: "You spoil him." I said "Yes, I like to spoil him." Ms. Checker, who was helping to bag, said cheekily to Mr. Checker, "Some women like their husbands!" I said that in the summer time, I would make my own pie, but there are no fresh cherries around now. He said, "Oh, you're OLD SCHOOL. You do your own cooking." That's probably obvious from the things I buy each week. I admitted to being old school. Yes, at this point, I certainly am.
This morning, the Sparrowhawk was seen by an allergist, after complaining to his PCP of persistent congestion. It turns out he has several allergies--including to dust mites. It's a bit of a surprise. For some reason, we thought he'd been tested before and didn't have any. However, that's the current diagnosis. Now I feel really sorry that I have not been more diligent about keeping things dust free!! In that regard, I'm NOT old school at all. I'm excessively tolerant of dust. But that will change. We also have to get allergen-resistant covers for the pillows and mattresses. The poor guy is also allergic to cats and dogs, so I guess 30+ years of cats didn't help him.
I also got a lamb roast at the store. I wanted to perform Robert Farrar Capon's "Lamb for eight people four ways" recipe. I've done it in the past, but it requires a whole leg of lamb, which this wasn't. It was a deboned lamb roast without the shank. So I just roasted it as it was. But I did use the braised lamb recipe he suggests. I slivered four garlic cloves and inserted them in slits all around the roast, then browned it in olive oil in my cast iron dutch oven, then sliced up three onions and browned them as well. Then I did what he called the Scandinavian trick--adding a cup of coffee with sugar and cream to the pan (as well as a pinch of thyme and rosemary). I roasted it in a moderate oven for two hours. I know some people like lamb still bloody, but I don't, in general. Halfway through, I poured in a cup of dry red wine and basted it. Capon recommends port, but we don't have any of that around. I know this sounds--to me at least--like an odd combo of seasonings, but trust me when I tell you that it comes out delicious. Very tender meat plus lots of well-cooked onions in a tasty aromatic juice. Good with baked potatoes and green beans.
I texted briefly with Queenie, and hope to call her tomorrow. It's been about seven days now. She's still feverish and fatigued. I hope very much that she'll be better soon.
This morning, the Sparrowhawk was seen by an allergist, after complaining to his PCP of persistent congestion. It turns out he has several allergies--including to dust mites. It's a bit of a surprise. For some reason, we thought he'd been tested before and didn't have any. However, that's the current diagnosis. Now I feel really sorry that I have not been more diligent about keeping things dust free!! In that regard, I'm NOT old school at all. I'm excessively tolerant of dust. But that will change. We also have to get allergen-resistant covers for the pillows and mattresses. The poor guy is also allergic to cats and dogs, so I guess 30+ years of cats didn't help him.
I also got a lamb roast at the store. I wanted to perform Robert Farrar Capon's "Lamb for eight people four ways" recipe. I've done it in the past, but it requires a whole leg of lamb, which this wasn't. It was a deboned lamb roast without the shank. So I just roasted it as it was. But I did use the braised lamb recipe he suggests. I slivered four garlic cloves and inserted them in slits all around the roast, then browned it in olive oil in my cast iron dutch oven, then sliced up three onions and browned them as well. Then I did what he called the Scandinavian trick--adding a cup of coffee with sugar and cream to the pan (as well as a pinch of thyme and rosemary). I roasted it in a moderate oven for two hours. I know some people like lamb still bloody, but I don't, in general. Halfway through, I poured in a cup of dry red wine and basted it. Capon recommends port, but we don't have any of that around. I know this sounds--to me at least--like an odd combo of seasonings, but trust me when I tell you that it comes out delicious. Very tender meat plus lots of well-cooked onions in a tasty aromatic juice. Good with baked potatoes and green beans.
I texted briefly with Queenie, and hope to call her tomorrow. It's been about seven days now. She's still feverish and fatigued. I hope very much that she'll be better soon.
no subject
Date: 2021-04-02 12:52 pm (UTC)The lamb sounds delicious.