Charlotte wrote:

> When I eat with my folks, we have:
>
> Barbequed marinated leg of lamb
> asparagus
> whatever else looks good at the market
>
> I have a heritage pig ham in my freezer so am considering cooking it, but
> I really like the lamb and asparagus combo. It is hard to beat.

I completely agree. Thing is, Lin and I have lamb and asparagus fairly
frequently this time of year, but we hardly ever have veal, so the veal
makes it a "special" meal. (Besides, I wrote about killing the fatted calf
recently, and it made me want to have veal!)


> This year I am thinking of making a whackload of fresh ricotta cheese and
> serving it with honey and balsamic strawberries

MAKING fresh ricotta? Where do you get the whey? Or are you talking about a
curdled-milk cheese like paneer?

Bob