The tulips are out, some of the trees have blossoms and my husband got his snow tires off this weekend. I’ll wait til next week, as it’s already snowed in June.
I was so excited this past week to see two regular farm markets open along with a new one. I got so crazed I bought a huge watermelon that took me nearly 1/2 hour to break down yesterday, and I’ve already given some to neighbors and sent husband Jim to work with more this morning.
Tomorrow I’ve plans to do some garage cleaning as it’s closing in on us. We only need to keep the boxes for such things as my Kitchenaid mixer we got nearly 9 years ago for our wedding. Its styrofoam inserts will protect it from any move and that box has been very useful.
We’re also starting on a new look for the blog, plus enhanced functionality for your benefit. If you’ve any ideas, recommendations please let me know.
Yesterday I made lovely lamb chops. I love my butchers but they serve a clientele, lets call it the NY strip and rack of lamb clientele. When I asked for lamb shoulder yesterday the one butcher nearly shuddered. See, summer people, ski people up here don’t cook. Ordering in pizza is about as complicated as it gets. Or maybe putting a steak on the grill.
Last week I bought lamb shoulder from the Wednesday farmers’ market and made spicy kofta kebabs with delicious side dishes that we ate for several days until the tzatziki’s garlic flavor had taken over the final 1/2 cup.
Yesterday we attended the first week of another famed market, Park Silly, and did not get to the farmers portion, well-away from the other goods and food and beer. We did hear an announcement for BBQ at a restaurant we had not attended, boasting a $10 lunch. So, instead of going to sit on the terrace at a local eatery with good local BBQ, we turned around and tried the new place.
It was a chic rooftop place with no-one there, beer list that went up to $28 per beer and their “BBQ” was burgers, hot dogs, and various kebabs (gyro, et al). Mine was enough for a small appetizer. We had to get Jim more food later.
Moral of the story: Don’t tell a Texas boy you have ‘que unless it’s real smoked brisket, ribs, sausage (that’s German TX near Austin) and if that brisket isn’t smoked at least 12 hours, forget it. We found that place a bait and switch and snooty operation. It’s fun to join the rest of the USA and much of the world in Spring! Even if we’re late to the party. Cheers, Dee
Cooking with Dee 