Wednesday, February 29, 2012
Last week, for the first time, I made lamb chops. I’ve never much been a fan of lamb, or rather, it’s never excited me the way I see some people fawn over it. I figure, if it incites such love in some people, I’d better let them have it. However, I had a crazy experience a few years back where as my dinner partner finished their lamb chops, I was overwhelmed by a need to suck on the lamb bones. I know that sounds like an inappropriate share, but it must’ve been a deficiency of some sort in my own diet that caused it, and last week, I wanted those lamb bones again. I seared the chops with Herbs de Provence, fresh thyme, and grey sea salt. Paired with roasted purple carrots, beet greens, and fingerlings that I seasoned with whole garlic cloves still in their wraps, a bit of rosemary, olive oil and more sea salt, it was simple, comforting and delicious.
This morning I broke down the chicken I baked on Sunday, saving the bones and au jus to make a stock. It’s simmering now with carrots, onions, rosemary, thyme and celery, making a wonderful perfume for the apartment.
I’m working for a new website, writing about food and artisans. It seems promising. I’ll be researching artisanal sodas this week, made in my Brooklyn backyard, by people likely to be as excited as I am to be cooking and tinkering, making your life and career out of what makes you happiest.