Posted in Chef Lane, Family, Home Interiors/Exteriors

Stewing and Swaying in the Summer Heat

Today, I expanded my cooking oeuvre to include one of mutt tagine of lamb.  Mutt because I used the instructions from a Moroccan recipe, with the base of an Irish recipe, and the ingredients of an entirely other Greek meat dish.  I thought it was really good, and am looking forward to lunch tomorrow.

I cubed a pound of lamb and browned that in well salted olive oil, onions, and a Tbs of garlic paste, then added a cup of stock I made boiling the lamb bone and the fat I had trimmed down, and 1.5 cups of chicken stock.  I added 4 carrots sliced into 1/4 inch rounds, an eggplant halved and sliced, and a half pound of asparagus, chopped into 1 inch bits.  Into that I added 1/2 Tbs each of Allspice, Coriander, and 1 Tbs of brown sugar, and salted and white peppered to taste.  I let that cook on medium, covered, for 45 minutes.

While that was cooking, I shredded 2 small potatoes and fried them over olive oil with garlic and herbs, then broiled them.

I served the tagine over rice, with a helping of potatoes and a dollop of sour cream.  Tasty!


At the grocery store, this morning, I found a great deal on a hammock–and on a hammock that doesn’t tip and tilt as much as usual.  This one hangs from two anchors on either end, rather than just one in the middle.  That also means it doesn’t rock as much as most hammocks, so I won’t get seasick lying in it.

B had been skeptical about having one, but after seeing how happy Thor was in it, he decided to have a go himself.

While I was cooking, Thor was napping in my bed, and B was whiling away the afternoon in my new hammock. The nice thing about being the photographer in the family is that no one took pictures of me while I wallowed in it!

By the time I got to try it out, it was really time for me to start getting ready for my father and his wife to arrive, so I just lived vicariously through the boys.

My dad arrived bearing gifts–lovely gifts that he had received as birthday presents from his lovely wife over the years.  Several mint condition cars that Thor dove into like a pile of marshmallows.  He loves wheels.

Peepaw and Thor, and the passing down of collector cars from one generation to another. It was fitting that Thor had chosen his Mustang tshirt for the day.

Tomorrow is another Monday, and we’ll hit the ground running as usual.  At least I’ll be running toward a great lunch.  Then, I need to go to the hardware store for something, but I can’t remember what.  I’m sure it will come to me at 3 in the morning.

Posted in Chef Lane

Chef Lane: Going Greek

I won’t bore you with further pictures of my dinner prep, but I will tell you that the lobster salad turned out very well, and I served Greek-style kebabs tonight, and Thor asked for seconds.

The lobster salad came from my imagination:

  • 1/2 lb of cooked lobster tail, cut into small chunks
  • 1/2 Tbs creamy horseradish
  • 1 1/2 Tbs Miracle Whip
  • 1/2 Tbs Lighthouse Freeze-Dried Herb, Salad Blend (I love those Lighthouse herbs!)
  • Pinch o’salt
  • Put in a lidded bowl and shake ingredients until well blended
  • Serve as is, or rolled up in a tortilla (as I ate it, mmm!), or on a soft roll


Tonight’s recipe came from my Mediterranean cooking cookbook.

Tonight’s kebabs are actually beef in the cookbook, but I used ground lamb, and it went like so:

  • 1 lb ground lamb
  • 1/4 tsp paprika
  • 1/4 tsp coriander powder
  • 1/4 tsp brown sugar
  • 1 small onion finely chopped
  • 1 Tsp cilantro finely chopped
  • Salt ‘n Pepa to taste (p-push it real good!)

Once you’ve mixed up all the ingredients, you mold the meat into sausage looking links around 4 skewers.  If you are using wooden skewers, be sure to soak them in water for half an hour first.  I use metal ones because of that one unfortunate incident with me–you don’t want to know.  Just know that there were splinters involved.

You are supposed to grill these over coals, but I put them in the broiler for 10 minutes on one side, and 3 on the other, which was a nice medium on the smaller kebabs, and a nice medium rare on the fatter one I made for B.

I served it over couscous with slices of fresh avocado, and we had honeyed Greek yogurt for dessert.  Not a bad spread!