spring!

Step one: marinate lamb riblets and goat chops in toasted & ground cayenne, coriander, pepper, salt and cumin.


Serve greek feta and moroccan sardines while waiting.


Marinate asparagus in olive oil and diced preserved lemons.


Have harissa on hand, mix with some pomegranate molasses and garlic. Sear ribs/chops on both sides, cover and grill for twenty minutes. Mix with harissa mixture, cover.




Take a break, eat an arugula-strawberry salad by Kate.


Grill the ribs/chops a second time.


And eat — with that asparagus, marinated and grillled. This was wonderful with tzatziki and some bulgur tossed with lots of parsley and some preserved lemon.

goat, no photo.

Tonight I brought goat stew to work, the last of a 5lb package of goat (2lb ground, 3lb stew) from the lady who sells me goat cheeses at the market. I think that the alcohol may not have all evaporated as I felt a bit overwhelmed after lunch. It made me want to sit down (which I actually did, for a moment, it was so slow). The stew started yesterday around 10 am with a bottle of chianti, 2lbs of goat, herbes de provence and some onion. Lots of pepper came latter on, as well as a whole wheat bread, à la Boston brown, -- you know, in a coffee can, but this was in some stoneware bread crock I received for Christmas that stuck on the bottom -- and roasted parsnips (which I found out have tons of potassium. And roasted, almost a bananna-like texture, no? [cf. potassium in bananas]).