jmcquown wrote in rec.food.cooking:

> On 1/1/2017 8:59 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > On 1/1/2017 6:46 PM, cshenk wrote:
> > > > jmcquown wrote in rec.food.cooking:
> > > >
> > > > > I'm marinating one of the lamb chops, which is about 1" thick
> > > > > and has very little bone, in a little olive oil with white
> > > > > wine vinegar, crushed garlic, black pepper and dried crushed
> > > > > rosemary. I'll be pan frying it (sear to brown well then
> > > > > turn down the heat) and cooking it to medium rare. I'll make
> > > > > some couscous to go with it. I haven't decided yet whether
> > > > > the vegetable will be steamed broccoli or baby peas.
> > > > >
> > > > > Got anything planned for dinner tonight?
> > > > >
> > > > > Jill
> > > >
> > > > Try getting Rogan Josh for the lamb. It's a perfect mix. I do
> > > > it in a brown sauce as a curry (but it's not a hot curry). 1/2
> > > > TB per cup of brown works for me.
> > > >
> > >
> > > If I wanted something like Rogan Josh I'd have to order the
> > > seasoning online. I'm using ingredients I already have on hand,
> > > thanks anyway. Are YOU cooking anything tonight?
> > >
> > > Jill
> >
> > Made new years bread (tradition of Don's, must make new bread 1 Jan)
> > but we needed more for next week anyways. Eating up the Hoppin'
> > John!
> >
> Enjoy. Hoppin' John is something I never acquired a taste for. I
> know for sure eating blackeyed peas on New Year's Day never brought
> me luck. LOL
>
> Jill

Ah, all sorts of different things we all like and frankly the world
would be boring if we were all the same.

I know for me, the turnip greens or collard greens some add are just
*nasty*. I do like mustard greens (the asian ones, more mild not the
overpowering USA types) and Bok Choy but Charlotte steamed up a bit of
Nappa cabbage for hers and it went well. Don tore up some pea leaves
on his and stirred them in and called it good.

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