"jmcquown" > wrote in message
...
> On 11/29/2013 6:19 PM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> Who wanted to see something I got "to go" from the Club?
>>>
>>> This is what I ate for Thanksgiving dinner. It's one of the meals I
>>> bought last month to stash in the freezer.
>>>
>>> http://s1342.photobucket.com/user/ji...854f7.jpg.html
>>>
>>>
>>> Osso bucco made with lamb shanks. (Yeah, yeah, should be veal shanks,
>>> get over it. I love lamb shanks.) I added some white cheddar to the
>>> potato gratin because it was rather bland. Those three puny spears of
>>> grilled asparagus are the green vegetable side.
>>>
>>> The lamb was delicious. It was a whole lamb shank. I had to take it
>>> off the bone to fit it into the divided freezer plate. Not hard to do
>>> as it was falling off the bone already.
>>
>> The main thing is ... did you enjoy it? ))
>>
> Yes, I did! The lamb was tasty. The potatoes needed a small boost but no
> big deal.
>
> I find it interesting this is (for now) a permanent item on the menu in
> the Pub Room. Chef Penn Ten Eyck claims to try to use fresh, local
> ingredients whenever possible. That's great! It's also funny, since this
> isn't lamb/sheep country. I'm not sure but I don't think there are
> asparagus farmers around here, either.

Probably just used to make it sound more attractive like 'pan fried' etc.
Probably doesn't think anyone will remember all that))

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