Jan. 22nd, 2016

commodorified: A cartoon of a worried looking woman in a chef's hat (cooking for people who don't)
I have cramps, ugh.

So around noon, I hauled myself to the kitchen and loaded one of the enamelled iron pots with:

Two frozen lambshanks
A box of chicken stock
A generous slosh (1/8 C?) dried onion
1 C chopped frozen celery (We've taken to chopping all the celery when we buy it and freezing what we don't immediately use. I love raw veggies in warm weather, but can't get excited about them in January, so right now celery=cooking celery.
I would have added 1C chopped frozen carrots, but we're out.

Then I added
1T Penzeys's Lamb Seasoning and
1/2 T Maharajah curry powder,

(I could have gone with 1/2 T lamb seasoning and 2-3 T Maharajah, but I wanted richness rather than spice, this time.)

Put the lid on, turned the oven to 300F, and wandered back to my book.

At 5 I started rice with a bit of lemongrass and cilantro, and added two large handsful of wax beans to the broth around the lamb shanks. I may add a big bunch of baby spinach right at the end; it's basically cooked as soon as it hits the hot liquid, so. And I've been trying to get our vegetable consumption up.

Meanwhile, supper smells promising.

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