On 12/30/2010 11:26 AM, Bob Terwilliger wrote:
> Deglaze with the tomato-vodka mixture, then pour that mixture back
> into the container. Melt a tablespoon of butter and cook the onions,
> carrots, celery and beets briefly, then nestle the lamb shanks back
> into the pan. Add tomatoes and tomato-vodka mixture. Cover and cook on
> low heat until meat

Your menu sounds good. We are having the same salad, only I'm using lime
juice instead of lemon juice, but we have over a dozen ripe lemons so I
ought to use them, instead of the limes. I was afraid it would freeze,
so I picked the lemons that were ripe. A week later, more became ripe
and we picked them this morning. It is 75˚ right now, this weather is so
unpredictable.

Becca