On Fri, 18 Jul 2008 23:16:42 -0700, Julian Vrieslander
> wrote:

>Mark Bittman (aka "The Minimalist") recently wrote up a simple prep for
>grilling lamb and figs on skewers made from rosemary twigs.
>
>Article and video:
><http://www.nytimes.com/2008/07/16/dining/16mini.html?ref=dining>
>
>Recipe:
><http://www.nytimes.com/2008/07/16/dining/161mrex.html?_r=1&ref=dining>
>
>We have a big honkin' rosemary bush in our front yard, so we decided to
>try the recipe. Served it with couscous (spiked with chopped dried
>cranberries) and green beans. Very easy, quick, and tasty.

I love lamb, I love figs, and I have a rosemary bush.... heck, I love
couscous, cranberries and green beans. Will try it soon, thanks for
the link and the accolade! Looking it up now.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West