Quote:
Originally Posted by Omelet[_7_]
In article ,
Ema Nymton wrote:
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
You could juice the lemons and freeze the juice in ice cube trays. :-)
--
Peace! Om
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I credit you for this, Om. I did this a month and a half ago (buck a bag for lemons), and it is a good technique. I can't waste stuff, so I thought it would be better than that garbage in the bottle could ever be. It's much better. Works nice.
I hear ya on the black eyed peas, thing, Bob. I never made them very often, but tried porking them up as I would pintos. Just didn't do it. The darker stuff sounds like it will work better. Hope it turns out perfectly.
Lamb shanks are my favorite thing on this planet to braise. When's dinner?