Hi Trudy and FNW! And all the Good Geeks, of course!
I need to finish grocery shopping for Easter, before I can start cooking.
I did a lap around the duck pond. The wind was so cold, my face hurt.
So, I quit after one lap, came home, and did 30 minutes on my new exercise bike. (It doesn't hurt my hip, and it doesn't make any noise, so I can watch TV while I ride.)
I need to hit the shower. I'm picking Cate up at 10 for a play date.
I hope everyone has a good day.
-- Edited by Fort Worth Mom on Friday 19th of April 2019 09:31:24 AM
Caitlyn is here making a cake and cupcakes for a bake sale the youth do on Easter Sunday.
Storms rolled through over night.
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A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
So apparently the award my nephew received was the highest award a person can get graduating for basics.
He will go to Pensacola first thing in the morning, and then after 5 weeks, he will be in Washington state until further notice.
I'm really proud of him.
Who knew that little brat would grow up to be this awesome young man?
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A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
The worst is past us, but, dang, my body ain't believing it yet.
Oh, well, it could always be worse.
Have a good weekend, Trudy.
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A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
Not doing any Easter cooking this year.
DH's son drove in from Louisiana, and
told DH he wanted to catch some catfish.
So I loaded them up with hooks, tags,
and bait, and sent them on their way.
They'll be back Sunday afternoon. So
I'm a "fishing widow" for the weekend.
On my bucket list: defrost the small
rack of lamb, roast it in a bread crumb/
mustard crust, add some broccoli, some
cauliflower, and a nice glass of white
wine, and I'm set for Sunday.
Saturday, I have to bring 30 Easter
Lilies to the church, and arrange them
under the altar. Hope they all fit in
my car!
Momala, how do you prepare lamb? I love lamb, but have never attempted to cook it.
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A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
Lily ~
Lamb - whether it be chops or a
roast - should be pink on the inside
and a nice nutty brown on the outside.
Go to a real butcher/meat store - not
Wal-Mart or your local grocery store.
It will make a real difference. You
have no idea how long the lamb will
have been sitting in the store.
Leg of Lamb
325 oven. Temperature goal 175-180
Let your roast sit at room temperature
for at least one hour. Trim off surplus
fat, but don't try to remove the "fell" -
that thin papery skin - it helps keep the
roast in shape, and you won't taste it.
If you like garlic, cut slits in the top of
the roast and insert thin slivers of fresh
garlic in the holes. No more than two
cloves. Season well with freshly ground
black pepper, and kosher/sea salt.
Put a rack in a shallow roasting pan that
will hold your lamb easily. Spray with
cooking spray. Put your roast, fat side up,
in the open, shallow roasting pan. Roast
30-40 minutes per pound. When the temp
reaches 165-170, remove from the oven
and let it rest for 15 minutes (while you
make gravy from the drippings).
DH just texted me - they've already caught 7 catfish! And they were just in the process of putting out their lines!
I think they were putting out about 8-10 lines. After they put out the last line, they went back up-river, checking their first lines as they returned home. Lo and behold, there were two yellows and five blues! They didn't tell me the weight, but the picture shows them to be about 14-18 pounds each.
"Blues" and "yellows" are middle feeders, not bottom feeders like channel cats or brown cats. They don't have that "muddy" taste to them. Happily, the motel where they are staying has a fish cleaning station, so I won't have to deal with that when they get home !
-- Edited by Momala on Friday 19th of April 2019 09:10:40 PM
Love the suggestions on the lamb. And I totally agree with buying it at a butcher rather than a grocery store. The grocery stores sell Australian lamb and I find it to be tough and a bit tasteless.
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Sometimes you're the windshield, and sometimes you're the bug.
A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
