Thursday, January 23, 2003

9:54 PM Will Nigella's Aromatic Lamb Shank Stew end up in the repertoire?  Absolutely. The husband was cranky tonight (too much html at work today), the boys were squirrely, but the border collie and I were in a lamb-induced heavenly coma.  I could've cried, it was so good.  I only had 2 lamb shanks to work with and the recipe called for 6; next time I'll make the entire recipe--and make it the day before serving, in order to skim some of the fat off the stew and let the flavors meld.  I served the shanks & their red-lentil thickened stew with pine nut couscous.  I had a head of cauliflower and broke it down to florets, then cooked them in a separate saucepan with some of the stew sauce, since it was very liquid.  This is one of the rare times I've gotten my own idea, followed it, and was glad that I did. Every meal at our house is served with red grapes, cheese & whole wheat toast, just to ensure that the boys get enough to eat in case they don't like some of my experiments--which, in time, I hope will just turn into normal food for them.  comment []9:55:14 PM     4:03 PM Real time blogging. The shanks are gently simmering away on the stove in an aromatic Morroccan-spiced liquid (turmeric, cinnamon, ginger, nutmeg, pepper,). I just washed my hair and it's below zero outside. (I adore winter.) All this makes me happy. There is a line from a song by Sarah Hickman "all things will come to you once you're in motion."  The most important thing that comes, I think,  is happiness.  I'm not a happy-all-the-time sort of person; sometimes I get stuck, cast about, wonder what direction to move in.   Depression absolutely has its purpose as an indication change is required. My father thinks perhaps I shouldn't cook so much, that I will put on too much weight and spoil my husband.  But cooking a lot doesn't necessarily mean eating a lot (especially when you shrivel the pheasant)--and meals at home are generally much less calorie-laden than meals at restaurants. But, he has good reason to be concerned.  My grandmother was quite heavy and diabetes runs in the family.  When I hit 35, last year, my metabolism took a nose dive, and I realize that full-bore dedication to cooking also means full-bore comittment to fitness. Which is full-bore boring to blog about, so I won't.    comment []4:17:14 PM     2:08 PM:  Telephone rings.  Husband calls. "So, are we having spaghetti tonight?" "Uh, no. . .uh, actually" (no way to put this delicately) "we're having lamb shanks." Groan.  "Spaghetti tomorrow night?" "Okay, okay." Hey, give lamb shanks a chance, will you?  I must now cross my fingers and hope that they will be delicious.  I have decided, after much research, and, more importantly, the fact that I had all ingredients on hand when it is -5 degrees out, that I am going with Nigella's lamb shank stew.  But stew is not a word I can mention to my husband. Also, crossing my other fingers that he doesn't click on this blog.  I don't think he does any more than I read his website amasuperbike.com. The exception is when he's away from home, in foreign lands or faraway places. Then I click on to feel like I'm sharing his days with him.  comment []2:18:43 PM

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