I braised lamb shanks with rhubarb, dates, yogurt, and honey.

To go with it, I made a kind of fake cous-cous out of califlower. It was
flavored with olive oil, onions, and pistachios.

Mint iced tea (using apple mint from our garden) was the beverage of choice.


Bob

On 5/21/2013 12:17 PM, Bob Terwilliger wrote:
> I braised lamb shanks with rhubarb, dates, yogurt, and honey.
>
> To go with it, I made a kind of fake cous-cous out of califlower. It was
> flavored with olive oil, onions, and pistachios.
>
> Mint iced tea (using apple mint from our garden) was the beverage of
> choice.
>
>
> Bob
You'll run into trouble with non-sweet gang; see the Marinara thread :-)

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 5/21/2013 12:17 PM, Bob Terwilliger wrote:

> I braised lamb shanks with rhubarb, dates, yogurt, and honey.
>
> To go with it, I made a kind of fake cous-cous out of califlower. It was
> flavored with olive oil, onions, and pistachios.
>
> Mint iced tea (using apple mint from our garden) was the beverage of
> choice.
>
>
> Bob

Bob it all sounds so good. I keep reading about newer and more
interesting things to do with cauliflower. Keep 'em coming! I have
about a half a head in the fridge to use up in the next day, no longer.
So I will just be doing it boringly, steamed or roasted all by itself.
Or raw in my usual salad that I've been having daily lately. I still
haven't tried making a pizza crust with it but that's on my list for
this weekend.

--
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