So. A good Memorial Day to you all. I’ve got some folks in my thoughts, as I know many here do.
It’s a grand day in the home of the bean and the cod. Compared to what many in parts west of here have suffered recently, I’d have to admit that complaining about the weather is in poor form at least, but it is still true that this is our first really glorious spring day after about a week of cold and damp.
Which is why I took my camera along to a favorite nearby park on the pre-lunch walk with the sprout. There I was rewarded with this sight:
In other useful news: it was a significant (ending in 0) birthday for my spouse this week, and we had the party yesterday. We hired a couple of folks to handle set up and serving, but former restaurant chef wife and myself did the cooking. Among other things, I made this, from my new favorite cookbook, Yoram Ottolenghi and Sami Tamimi’s Jerusalem.
It’s a fabulous lamb recipe, and worth grabbing the spices you may not have in your larder to achieve. I modify the instructions a little — I use flat parsley instead of cilantro, and more significantly, I substitute a 3 lb or so boneless leg for the specified bigger bone-in haunch, and I slash it inside and out to really marry the marinade to the meat. Also, I roast 400° (F) for about a much shorter time than the recipe calls for, as my goal isn’t actually a shwarma substitute; I want crispy on the outside, rare to medium rare at the center. Those mods in hand, this is the best leg o’ lamb I’ve had in a month of Sundays, and me a sheep farmer’s nephew. (I can really recommend the cookbook in general, also too.)
Tonight’s the obligatory rib-steak on the grill. (Memorial Day, remember; start of the barbecuing season and all that.) I know John has asserted that there is one true path to perfect steaktitude (too lazy to look up the post, me) but I plan to smoke the rib for about 15 minutes on a very slow Weber, and then finish it with a quick sear on the stove. I’d make a scallion horseradish butter to go with it if my other half permitted, but she most likely won’t, so we’ll probably go with a bit of chimichurri to sharpen up the moment.
Put your feasting plans in the comments — and I and mine wish all here a happy, safe, well-fed end to the holiday.