But will not the tedium of stripping those stalks be much mitigated by a little dry amontillado, some roasted almonds, and ever faithful olives? Maybe a chunk or two of parmigiano too, eh? Thus provided, let us strip with good cheer!. ![]() ![]() Let's trim those chops of all that funky fat, salt and pepper generously all over on both sides, and turn them over and over in the marinade until they look like they like it. Now for marinade: crush chubby clove hard against platter and rub her down with oozence of garlic, then slice halves and bestrew her with garlic slices now drizzle a goodly puddle of light olive oil, a showering of salt, a peppering of pepper, a sprinkling of oregano, squirts all over of lemon, dollops here and there of white wine vinegar, and needless to say, needles of rosemary. Okay, let's get that sweet potato in the oven straight away: wash & wrap in foil, to bake 30 minutes at 400 degrees then unwrapped another 30, until blackened and oozing. This may well require opening a red worthy of good fortune, grace following upon grace. Oh, this is starting to sound good, very good. For a red, let's go grab a sweet potato to bake black. ![]() Dare we live dangerously? Yes, we do, we do, because it's too late not to.Īnd t hat broccoli di rape in the fridge will be a perfect side, so we can work on that while the chops are marinading. What d'ya know, what *do* you know, little lamb loin chops on sale and lookin' good! Ah, but it's late - that means no brining, and at best an hour of marinading. But how about we stop in at the poor people's Safeway around the corner and see if we don't get lucky - real lucky,'cause that's our don't-go-to place for meat.
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