commodorified (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
commodorified) wrote2016-01-22 05:36 pm
commodorified) wrote2016-01-22 05:36 pm
Entry tags:
Slow and steady
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.
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.
no subject
(I mean, there's dedication to knitting, and then there's Going Too Far.)
Yay, EXCITE!