Pasta with Abruzzi-Style Lamb Sauce (p98 Food & Wine March 2013)
This is the second meal made out of a shoulder of lamb. I can probably do one more. I really liked how this came together, the only draw back, was that I didn't season it enough early on. So it definitely had a lack of salt to it. Adding salt after the fact was good enough, but not totally ideal. I do try to use as little salt as possible in my cooking, because of my blood pressure, but that often leads to a bit of a borderline that sometimes you are on the under-seasoned side.
Ditalini with Chickpeas and Garlic Rosemary Oil
Delayed until next week.
Avgolemono Chicken Soup
Delayed until next week.
Egg Salad with Pickled Celery and Course Dijon
So I made my first, I think, pickled thing, It was pretty simple and quick and tasted pretty good, and made a nice addition to the simple egg salad that was here. Plus I'm not sure if it was this method fo hard boiling eggs, or the eggs themselves, but they turned out just right and were pretty easy to get out of the shell. I'd make this again.
Spiced Pumpkin Pancakes
So uh...I forgot to add the pumpkin to these. This wasn't the biggest deal I suppose, but it would've made the pancakes a bit fluffier. Even so, they were good. but I'll probably make them again, to get rid of that last can of pumpkin. So they weren't as fluffy, but they did still have a nice flavor (bought some pumpkin pie spice mix).
