Sausage
We normally have this on a Tuesday, We drove home that day, after spending a lot of time with Shannon’s side of the family, due to the loss of our brother in law. When talking about dinner, Shannon wanted a sandwich, so I brought home a couple from the Cheese Shop.
Pork Burger
Salt, Pepper, and that’s it. Good stuff.
Penne with Chicken, Roasted Cherry Tomatoes, and Spinach
After starting to prepare for the lamb barbacoa, turning on the oven, being reminded that I needed to clean the oven by the smoke and the smoke alarm, I decided I should clean the oven first, then have this. I got the oven cleaned out, smoke detectors reset and am debating on removing the smoke alarm notification from HomeKit.
Later that day, I roasted the tomatoes and got everything put together to make this pasta. Between the stock, water, roasted tomatoes, and chicken, there was a nice sauce created to make everything work out really well. Not hard to do, I reduced the spinach a bit, as roasted spinach isn’t high on Shannon’s list of enjoyable things. Overall, pretty easy, pretty good, and I kind of want to re-do it when I have fresh cherry tomatoes.
Puffy Ramp Frittata
My eyes skipped over the first set of directions, and it just didn’t work out right. It tasted ok, but was dense and not fluffy, and I blame it on me, not the recipe.
Lamb Barbacoa
Occasionally I think maybe I need this that or whatever, but I have a small kitchen and there’s not much more I can stuff in there with out doing a big reorganization or setting something aside. When something calls for a dutch oven, I tend to sub out larger pots and just sort of adjust. This has been a time where I, while making it really have thought about getting a larger dutch oven. The problem here is that I hate washing stuff by hand and contrary to what these things says, is it really?
I got to work on the sauce, separated the meat from the bones, let them soak a bit while I finished the veggies for the stock, I guess consommé base. I was a bit behind in the dishes, as I should ran another load this morning, before I took my post market nap. So I was running out of a few ingredients. Like a right sized bowl.
I have several ramekins, so that was easy, I got the base setup and moved things around to even things out. Using a large pot, a plate wouldn’t work the best, so I used a curved pasta bowl that just barely fit into the pot. Luckily I was able to get it placed and get my fingers out.
I prepped the consume to bring it to a boil and got it stuck in the oven for a long cook.
After separating the lamb, and draining the consommé, I added a bit back to the lamb and broke up the pieces into smaller items to make them into tacos with some sliced radishes, onions, a bit of cheese and rather then making the tomatillo salsa, I just bought it, since I couldn’t find tomatillos.
Good meal, interesting process. I may have to try this with beef or goat.