Winter is Coming

The weather is cooling.  Lamb shoulder is back on the menu.  Rub the lamb with olive oil and some salt and pepper.  Slash the skin a few times, deeply, poke some garlic slivers in the slashes, sit the lamb in a roasting tray on top of a couple of rosemary branches.  Cover the roasting tray with tin foil, sealing well.  Crank your oven up as high as it will go, put the lamb in, immediately turn it down to 170 degrees, and leave alone for 4 hours.

Remove to a warm plate, cover, then make a gravy using the pan juices (pour off the fat), some flour, a couple of tablespoons of chopped capers, a tablespoon of red wine vinegar and some torn fresh mint.  If you want more formal instructions, I posted the recipe for the lamb and gravy HERE.

In the opposite end of the seasonal spectrum, I'm clinging to the last sighs of Summer with plenty of flowers around the house.  White roses with the strongest, most heady fragrance, lisianthus, white freesias.

The Daddy cooked!  He made an actual meal, and it was excellent.  Nachos, with a mixture of yellow and blue organic corn chips, homemade guacamole, and he fried up some onions, fresh tomatoes, and re-fried beans into a delicious, almost meaty sludge.  A bit of hot salsa, and some natural yoghurt instead of sour cream (full fat natural yoghurt - try instead of sour cream for dolloping on everything from soup to savoury pancakes to nachos, it's a winner).

In fact, writing that, I have a sudden craving for these wonderful nachos.  Perhaps I can ask him for a repeat performance on the weekend...

Oh, and I nearly forgot to mention - we sold our home.  On the weekend.  It sold under the hammer at an exciting auction, so we are most pleased!  Our new house, currently under construction, should be ready in the next few weeks or so.  Now, to prepare myself (mentally) for moving!