And I must share. Here's the lamb soup recipe:
Over moderate heat, warm 3 tbsp olive oil. Add 1 carrot (peeled & chopped), 1 chopped yellow onion, 1 chopped celery, 1 tbsp chopped fresh parsley, & 3 garlic cloves (chopped). (I added waaaaay more, just cause I do like my veggies.) Stir for 5 min. Add 1 lb ground lamb, mix well to blend the flavors. Stir for 5 min. Add several chopped plum tomatoes. Pour in 48 oz of beef broth. Season to taste. I used A LOT of salt & pepper. Bring to boil, reduce heat, & let simmer for 1 hour. Meanwhile, preheat oven to 350 degrees, and toast some slices of course country bread until golden brown. Place in bottom of bowls & ladle the soup over slices.
~Rating of Lamb Chops: 10 stars (out of 10)-- We've referred to this indulgence in Recipes #12, #27, #44, & #79.
~Quote of the day: "To have courage for whatever comes in life.- COURAGE- Everything lies in that." -St. Teresa of Avila (on a plaque I got from Paige yesterday)
~Music while cooking: jazz (Erin McDougald's Meeting Places) & football (the playoffs)